LCBO Food & Drink Summer 2017

CHICKEN CLUB BURGERS WITH AVOCADO MAYO This dish takes everything you love about a club sandwich and puts it into burger form. The patties will seem a bit delicate raw— ground chicken is wetter than beef—but they’ll firm up nicely on the grill. The burgers are a kid-friendly size, so if you plan to serve them exclusively to adults, divide the mixture into four and use larger buns.

7 Clean and oil barbecue grate. Grill patties until cooked through, about 5 minutes per side. While burgers are cooking, reheat bacon on grill and cut in half crosswise. 8 Smear bun bottoms generously with avo- cado mayo. Top with some lettuce then the patties. Top patties with 3 half-slices of ba- con. Add tomato slices and season them with salt and pepper to taste. Cover with bun tops. Serve immediately. Serves 6 WHAT TO SERVE Château des Charmes Gamay Noir VQA LCBO 57349 $15.95 Ontario Gamay Noir is brimming with lively berry flavours, making it the perfect choice for casual enter- taining. Louis Jadot Beaujolais-Villages VINTAGES ESSENTIALS 365924 $17.95 This is the classic French expression of Gamay, with strawberry and cherry flavours that complement the salty and smoky notes of the bacon topping. WATERMELON L IMEADE Straight-up watermelon juice tastes pretty flat. Add lime juice and it magically becomes one of summer’s great refreshers. This drink will separate in the fridge, but a quick stir will restore it back to its former glory. To yield enough watermelon for this recipe, you will need a 4½-lb (about 2.25-kg) wedge. 8 cups (2 L) cubed seedless watermelon ⅓ cup (80 mL) fresh lime juice ¼ cup (60 mL) Simple Syrup (recipe follows) Lime wheels and mint sprigs to garnish 1 Working in batches, purée the watermelon in a blender until smooth. Strain through a fine sieve set over a large pot, discarding solids. You should have 4 cups (1 L) watermelon juice. 2 Place watermelon juice, lime juice and Sim- ple Syrup in a pitcher. Stir to combine. Cover and chill in fridge until ready to use (up to 24 hours). 3 Stir Watermelon Limeade and pour into glasses filled with ice. Garnish with lime wheels and mint. Serves 4 to 6 S IMPLE SYRUP 1 Combine equal parts boiling water and sug- ar, stir until sugar has dissolved, and store in fridge until chilled.

PATTIES 1 tbsp (15 mL) vegetable oil 1 medium onion, finely chopped 1 large egg 1 tbsp (15 mL) Dijon mustard

Bermudian Chowder Bites

ALL THE SUNNY SEDUCTIVE FLAVOURS IN BERMUDA’S POPULAR DISH ARE CAPTURED IN THESE GOLDEN COCKTAIL BITES. 8 oz (250 g) white fish fillets, such as snapper 1 egg white 2 tbsp (30 mL) mayonnaise 2 tbsp (30 mL) Outerbridge’s sherry peppers sauce or 1 tbsp (15 mL) sherry and 1 tsp (5 mL) hot sauce 1 tsp (5 mL) each of thyme and celery salt 1/4 tsp (1 mL) each of curry and allspice 1 cup (250 mL) panko crumbs, divided 1/3 cup (80 mL) finely chopped seeded tomato 1 tbsp (15 mL) finely chopped parsley Vegetable oil 1 Roast fish in a 450°F (230°C) oven for 5 minutes. In a bowl, whisk egg white with mayonnaise, sherry peppers sauce and seasonings. Stir in 1/2 cup (125 mL) panko. Let sit 20 minutes. 2 Drain cooked fish. Pulse in a food processor until roughly ground. Knead into egg mixture with tomato and parsley. Scoop out a rounded tablespoon (23 mL). Firmly press into a compact ball. Place on wax paper lined baking sheet. Repeat with remaining mixture. Place remaining panko in a small bowl. Working with 1 bite at a time, place in panko. Pressing gently, turn to coat evenly. Return to baking sheet. Gently press to 3/4 in (2 cm) inch thickness. 3 Heat 1/4 in (0.5 cm) oil in a small skillet over medium heat. Slip in 4 bites. Cook until golden, about 40 seconds a side. Remove to a paper towel. Repeat with remaining bites, adding more oil when needed. Makes 14 INGREDIENTS METHOD

1¼ lbs (625 g) ground chicken (dark meat) ¼ cup (60 mL) Italian-style bread crumbs ½ tsp (2 mL) salt ¼ tsp (1 mL) freshly ground pepper Vegetable oil for forming patties 9 large slices smoked bacon 1 ripe avocado 2 tbsp (30 mL) fresh lemon juice Salt to taste 6 soft, medium-size burger buns 2 cups (500 mL) thinly sliced iceberg lettuce 6 large slices beefsteak tomato 1 For the patties, heat oil in a small frying pan over medium heat. Add onion. Cook, stirring, until tender and lightly golden, 5 to 7 minutes. Transfer to a plate to cool. 2 In a mixing bowl, lightly beat egg and Di- jon. Add chicken, bread crumbs, cooled on- ion, salt and pepper. Mix thoroughly. Divide into 6 even balls. Using well-oiled hands, form balls into patties slightly larger than buns. Cover and refrigerate at least 4 hours and up to 1 day. 3 Preheat oven to 350°F (180°C). 4 Place bacon on parchment-lined baking sheet. Bake, flipping once, until mahogany and crisp, 25 to 30 minutes. Drain on paper towel and cool completely. (Cooked bacon will keep, covered and refrigerated, for 3 days.) 5 To make avocado “mayo,” place avocado, lemon juice and salt in food processor. Purée until smooth. Transfer to airtight container. Press plastic wrap against surface. Refriger- ate up to 1 day. 6 Preheat grill to medium-high.

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