LCBO Food & Drink Summer 2018

FRESH OYSTERS ON THE HALF SHELL WITH A WATERMELON MIGNONETTE

til cool to the touch. Set aside in the fridge to drain and chill further. 3 Set grill on medium-high and grill the corn on the cob, turning often, for about 5 minutes or until there is a nice mix of charred and yel- low kernels. Don’t be alarmed, expect some dra- matic snapping and popping! Set aside to cool. Once cool enough to handle, slice the kernels off the cobs with a sharp knife. Add to a large, non-reactive or glass bowl and set aside in the fridge. 4 Place the watermelon wedges on the grill and turn as soon as there are some dark grill marks, about 1 to 2 minutes per side. Trans- fer to a plate and set aside to cool. When cool enough to handle, cut into about 1-inch (2.5‑mL) cubes. Add watermelon cubes to the bowl with corn. 5 Add the onion, garlic, edamame, coriander, jalapeño, 1 tsp (5 mL) salt and the juice of 1 lime to bowl with watermelon; stir to combine well. Return to the fridge to continue chilling while the pork cooks. 6 Grill pork on preheated medium-high barbe- cue or in a preheated oven set to 425°F (220°C), turning a few times during grilling for even cooking and nice charring or turning once during roasting. Pork should cook for 20 to 35 minutes, or until a meat thermometer in- serted into the thickest part reads anywhere between 145°F (63°C) for medium-rare and 160°F (71°C) for well done. 7 Cut the 3 remaining limes in half and set on the grill, cut-side down, until juicy and with some grill marks, about 3 minutes. 8 To serve, slice pork loin and serve a few slices with a generous spoonful of the salsa, a grilled lime half and some grilled flatbread, rice or quinoa. Garnish with more coriander leaves if desired. Serves 4 to 6, making 8 cups (2 L) salsa WHAT TO SERVE Brickworks Ciderhouse Batch: 1904 LCBO 394015, 473 mL $3.30 Pork’s natural affinity for apples is highlighted when matched with this deliciously dry cider. Angels Gate Gamay Noir VQA LCBO 107714 $13.95 The bright berry flavours and hints of smoke of this Gamay complement the grilled elements of the dish.

Some oysters taste remarkably like melon and cucumber, others are more metallic and briny. Either way, watermelon is a delightfully sur- prising complement, while radish adds a bit of bite. This recipe makes enough mignonette for a party of 10 to 15 oyster-lovers. Leftover mignonette will only last a day or two in the fridge, so invite the gang over for oysters and serve with a green side salad tossed with a vin- aigrette made from the mignonette whisked with an equal amount of olive oil. 2 cups (500 mL) coarsely chopped watermelon, seedless or seeded 2 tbsp (30 mL) sherry vinegar or raspberry vinegar 3 radishes, minced ¼ tsp (1 mL) fine sea salt ¼ tsp (1 mL) black pepper Ice cold oysters, shucked, as many as you’d like, up to about 100 Beet or radish microgreens to garnish, if desired 1 Add the coarsely chopped watermelon to a blender or food processor: blend on high to liquefy. 2 Into a medium non-reactive or glass bowl, add the vinegar, radishes, salt and pepper and liquified watermelon. Stir to combine. Transfer to a serving glass or dish and set aside in the fridge to chill for about 30 minutes. 3 To serve, top each oyster with about 1 tsp (5 mL) of the mignonette. If desired, top that with a microgreen or 2. Or simply bring the shucked oysters and dish of mignonette to the table and let guests enjoy as much or as little mignonette as they please. Serve immediately. Makes 2 cups (500 mL), enough for approximately 100 oysters

GRI LLED PORK LOIN WITH GRI LLED WATERMELON, GRI LLED CORN, EDAMAME & L IME SALSA Bright and colourful, fresh and tangy, this dish is summer on a plate. The salsa is perfect with pork but also excellent with fish, chicken, grilled veggie kebabs or even with rice and avocado. If you can’t find edamame or you’re avoiding soy, then fresh peas or a tin of black beans, rinsed and drained, will work fine with ½ tsp (2 mL) pepper ½ tsp (2 mL) sugar 1 pork loin, 2 lbs (905 g) ¼ cup (60 mL) olive oil, plus about 2 tsp (10 mL) more for oiling the loin 1 cup (250 mL) fresh or frozen edamame 4 ears of corn on the cob, shucked ¼ of large or typical-size watermelon, cut into wedges about 2 inches (5 cm) thick, about 5 to 7 wedges 1 small red onion, finely diced, about 1 cup (250 mL) 1 clove garlic, finely minced ¼ cup (60 mL) finely chopped fresh coriander, tender top stems and leaves only 1 jalapeño, seeded and finely diced 4 limes, divided (3 for grilling, 1 for juicing) 1 Into a small bowl add the cumin, ½ tsp (2mL) salt, pepper and sugar. Stir to blend. Allow the pork loin to come to room temperature. Rub it all over with a drizzle (2 tsp/5 mL) of olive oil—just enough to make it sticky—then dust it all over with cumin and salt rub. Set aside at room temperature until ready to grill or roast, which you will do last, preventing it from drying out. 2 Bring a saucepan of water to a boil over high heat. Add the edamame and boil for about 1 minute; drain and rinse under cold water un- this Mexican-inspired dish. ½ tsp (2 mL) ground cumin 1½ tsp (7 mL) sea salt, divided

WHAT TO SERVE Cîroc Pineapple Spirit Drink LCBO 446823

$49.95 Pineapple’s affinity for watermelon makes for a unique and winning combination of flavours. La Chablisienne les Vénérables,Vieilles Vignes VINTAGES ESSENTIALS 215525 $26.95 The mineral character of Chablis helps preserve the natural briny flavour of freshly shucked oysters.

146  FOOD & DRI NK SUMMER 2018