LCBO Food & Drink Summer 2018

GRI LLED CHORIZO Spicy sausage is the best match with seafood. I use chorizo, but you could also use hot Italian sausages. 4 chorizo sausages 1 Preheat grill to high. 2 Place chorizo sausages on the grill and grill for 6 to 8 minutes, turning occasionally or until cooked through. Remove and cut into 2-inch (5-cm) pieces. Add to the seafood mix just be- fore serving or serve separately. Serves 8

2 Bring back to boil and add corn. Cook for 2 minutes. Add lobster tails and cook 1 minute if small, 2 minutes if larger. Add clams and boil another 2 minutes. Add shrimp and cook for 4 minutes or until shrimp are pink, clams have opened and lobster tails are white inside. Tim- ing varies with the size of seafood you use. 3 Scoop seafood and corn into a large bowl. Add sliced Grilled Chorizo (recipe this page). Pour all the seafood, corn and chorizo mixture onto a large table covered in an oilcloth. Sur- round with Simple Potato Salad, Creole Sauce and Sweet Potato Cornmeal Biscuits (recipes follow). Serves 8 $17.10 The ripe fruit and lightly sweet flavours of Pinot Gris calm the spiciness of the Creole Sauce while accentuat- ing the shrimps’ inherent sweetness. Bobcaygeon Brewing Dockside LCBO 485870, 473 mL $3.15 The sweet roasted malt character of this red ale pro- vides contrast to the rich, assertive flavours of Creole Sauce while complementing the Sweet Potato Corn- meal Biscuits. CREOLE SAUCE Full-flavoured and spicy, this is a wonder- ful dipping sauce for the seafood. Serve it in small bowls around the table or as individual servings. Substitute it for cocktail sauce when you do shrimp and a dip or use it as a drizzle over steak. WHAT TO SERVE Pfaff Pinot Gris LCBO 362087

SEAFOOD BOI L I used shelled shrimp with tails on, lobster tails and clams for my seafood mixture. Omit any seafood you don’t like and add those you do. Mussels, scallops—even squid—will work well, although squid should only be cooked for one minute. You can omit the lobster tails or use whole lobster (they will take about 12 minutes altogether), and boil the sausages in the broth as opposed to grilling them. Other alternatives: omit corn; add potatoes into the broth and omit the potato salad; serve a green salad or a slaw as well. The broth itself tastes wonderful and bowls of it scattered around the table can be used as a dipping sauce. Use one of the many butters or aliolos that are featured in this issue as a bonus. There is a seasoning mixture called Old Bay which can replace all the herbs and spices if you can find it.

S IMPLE POTATO SALAD The secret to this salad is to use several types of potatoes. Fingerlings, purple potatoes and red potatoes make a flavourful mixture. Do not peel the potatoes, but cut them in half. If the sizes vary too much, then cut the larger ones in quarters. 2 lbs (905 g) small potatoes, unpeeled, halved or quartered, if large ½ cup (125 mL) olive oil ¼ cup (60 mL) white wine vinegar 1 bunch watercress, leaves and small stems only ½ cup (125 mL) finely chopped green onions 1 Place potatoes in a pot, cover with salted water and bring to a boil. Boil potatoes until crisp-tender, about 8 to 10 minutes. Drain well and return to the shut-off burner to remove any excess water. 2 Whisk together oil, vinegar, horseradish and mustard in a large bowl. Season with salt and pepper. 3 Transfer warm potatoes to a bowl and toss with half the dressing. Cool. 4 Add watercress, green onions and remaining dressing just before serving, seasoning again if needed. Serves 8 1 tbsp (15 mL) horseradish 2 tsp (10 mL) grainy mustard Salt and freshly ground pepper

FLAVOURED BROTH 12 cups (3 L) water 2 small onions, cut in 8 wedges 1 head garlic, cut in half 6 sprigs parsley 6 sprigs thyme 3 bay leaves 2 small bird’s-eye chilies, optional 1 tbsp (15 mL) dry mustard 1 tbsp (15 mL) ground ginger 2 tsp (10 mL) smoked paprika 2 tsp (10 mL) ground allspice 1 tsp (5 mL) ground cardamom 1 tsp (5 mL) crushed red pepper flakes 1 tsp (5 mL) ground cinnamon

⅓ cup (80 mL) tomato ketchup 3 tbsp (45 mL) Dijon mustard 2 tbsp (30 mL) prepared horseradish 1 tbsp (15 mL) tarragon vinegar 1 tsp (5 mL) hot pepper sauce 1 tsp (5 mL) paprika ¾ cup (175 mL) olive oil ½ cup (125 mL) chopped green onions

1 tbsp (15 mL) kosher salt 4 corn cobs, cut in thirds

¼ cup (60 mL) minced parsley Salt and freshly ground pepper

6 small lobster tails or 3 larger ones, split 2 lbs (905 g) clams, preferably littleneck 2 lbs (905 g) 16 to 20 size shrimp, peeled or not 1 Add water, onions, garlic, parsley, thyme, bay leaves, chilies, mustard, ginger, paprika, allspice, cardamom, pepper flakes, cinnamon and salt to a very large pot. Bring to a boil, reduce heat and simmer uncovered for 20 min- utes. This can be done ahead of time.

1 Combine ketchup, mustard, horseradish, vin- egar, hot pepper sauce and paprika in a food processor, or use a stick blender. With machine running slowly, add olive oil to emulsify. Stir in green onions and parsley. Season with salt and pepper to taste. Serves 8

140  FOOD & DRI NK SUMMER 2018