LCBO Food & Drink Summer 2017

NEIGHBOURHOOD FEAST from page 72

2 tsp (10 mL) Chinese five-spice powder 6 green onions 1 head garlic, cloves separated and left unpeeled 1 piece ginger, 3 inches (8 cm), sliced 5 wide strips orange zest 1 cup (250 mL) Chinese rice wine 2 tbsp (30 mL) toasted sesame seeds ½ cup (125 mL) thinly sliced green onion, green part only 1 For hoisin barbecue sauce, whisk ingredi- ents in a mixing bowl until combined. Trans- fer to an airtight container. (Sauce will keep in fridge up to 3 months.) 2 For ribs, preheat oven to 350°F (180°C). 3 Pat ribs dry with paper towel and place on a large baking sheet, meat-side down. Loosen membranes with tip of knife. Grip with paper towel and pull off. 4 In a small bowl, mix salt and five-spice pow- der until they are uniformly distributed. Sea- son ribs to taste with mixture, saving rest for another use. 5 On a large, rimmed baking sheet, make a bed of green onions, garlic, ginger and orange zest. Place ribs on top of aromatics, meat-side up. (It’s okay if ribs overlap.) Pour rice wine onto tray. Cover tightly with foil. Bake until ribs are fork-tender, 1¼ to 1½ hours. Remove foil and cool completely. Wrap ribs in plastic wrap and refrigerate up to 3 days. (Discard aromatics, but you could strain and save liquid 7 Clean and oil barbecue grate. Baste ribs with sauce and place on grill. Flip and baste frequently until ribs are sizzling and beauti­ fully glazed with sauce, about 20 minutes total. With a sharp chef’s knife, cut into individual ribs. Sprinkle with sesame seeds and green on- ions. Serve immediately. Serves 6 for an Asian soup or stew.) 6 Preheat grill to medium.

5 minutes then quickly char it directly on the flame of a gas burner.) Transfer to a baking sheet and cool completely. 4 Soak sliced onion in cold water for 10 min- utes. Drain and pat dry with paper towel. 5 Stand corn on end. Slice downward with a sharp knife to cut kernels away from cob. Place corn in a large mixing bowl with onion, tomatoes, cilantro, olive oil, lime juice, salt and pepper. Mix. 6 For each serving, place a little mound of salad greens in a bowl, if using. Spoon in some corn salad. Top with a dollop of crema and sprinkle with feta. Serve with lime wedges. Serves 8 as an appetizer

MEXICAN STREET CORN SALAD Called esquites in Spanish, this dish turns Mexico’s all-dressed corn-on-the-cob into a summery salad. If you don’t like spicy foods, use smoked paprika in the crema; otherwise, chipotle powder gives the salad an authentic smoky kick. The crema is also delicious with nachos or grilled fish. ½ cup (125 mL) sour cream 4 tsp (20 mL) fresh lime juice Finely grated zest of 1 lime ¾ tsp (4 mL) smoked paprika or ground chipotle pepper Salt to taste CORN SALAD 6 cobs of corn, shucked ⅔ cup (150 mL) thinly sliced Vidalia onion CHILI-LIME CREMA ½ cup (125 mL) mayonnaise (reduced fat is fine)

WHAT TO SERVE

Sleeman Original Draught

LCBO 612259, 6 pk $11.95 Choose a refreshing beer with the light-and-malty style descriptor. This beer’s citrusy notes pick up the zesty

lime flavours of the crema. Woody’s Mexican Lime LCBO 697359, 4 pk

$10.00 Thirst-quenching lime and light sweetness will temper the spicy heat of chipotle. Serve over plenty of ice.

HOI S IN-GLAZED RIBS WITH SESAME AND SCALL IONS Sweet, sour and crackling with sesame seeds, these Asian-style ribs will require a stack of napkins to wipe sticky fingers and smiling faces. Oven-steaming before grilling allows you to infuse the meat with aromatics, and it ensures the ribs will be moist and tender. The sauce is easy to make, keeps for months in the fridge, and is equally delicious on chicken and salmon. 1 tbsp (15 mL) soy sauce, preferably tamari 1 tbsp (15 mL) sriracha sauce (optional) 1 tbsp (15 mL) honey 2 tsp (10 mL) sesame oil 1½ tsp (7 mL) Worcestershire sauce ½ tsp (2 mL) freshly ground black pepper RIBS 3 racks pork back ribs (1½ to 2 lbs/750 g to 1 kg each) 2 tbsp (30 mL) salt HOISIN BARBECUE SAUCE ⅔ cup (150 mL) hoisin sauce ⅓ cup (80 mL) ketchup 6 tbsp (90 mL) rice vinegar

1 pint cherry tomatoes, halved ½ cup (125 mL) chopped cilantro 2 tbsp (30 mL) extra virgin olive oil 2 tbsp (30 mL) fresh lime juice Salt and pepper to taste 4 cups (1 L) salad greens (optional) 1 cup (250 mL) crumbled feta Lime wedges

WHAT TO SERVE Erdinger Dunkel Weissbier LCBO 201723, 500 mL

1 For the crema, whisk all the ingredients in a mixing bowl. Transfer to an airtight con­ tainer. Refrigerate at least 24 hours and up to 1 week. 2 Preheat grill to high. 3 Clean and oil barbecue grate. Place corn on grill. Cook, turning occasionally, until cooked through, 8 to 10 minutes. (Alternatively, you could boil the corn in unsalted water for

$3.45 Dunkel is a German term for dark beer. The spicy and fruity flavours of wheat beer are a superb pairing for these savoury ribs. Blanche de Chambly LCBO 927392, 6 pk $14.25 From Quebec, a wheat beer with exotic spicy notes that will create a memorable match for the seasonings in this dish.

158  FOOD & DRI NK SUMMER 2017