LCBO Food & Drink Summer 2018

VEGGING OUT from page 33

GRILLED PINEAPPLE & BLISTERY JALAPEÑO SALSA The flavour of pineapple only improves when it’s grilled. It gets charred and caramelized and makes the perfect base for a summer salsa. Toss in some fresh citrus, herbs and some jalapeño heat, and you’ve got the start of a very good party. Serve with porchetta, fish or even tortilla chips. A bowl of this salsa goes a long way. 1 pineapple, peeled and cored 2 jalapeño peppers Zest and juice of 1 orange Zest and juice of 1 lime 5 green onions, thinly sliced ½ cup (125 mL) cilantro, finely chopped ½ tsp (2 mL) salt 1 Cut pineapple into 1-inch thick (2.5-cm) slices lengthwise. Place slices on preheated grill over direct heat. Grill until golden and caramelized, about 3minutes per side. Remove fromgrill and let cool. 2 Place jalapeños on grill and cook until charred, about 3 minutes per side. Remove from grill and let cool. 3 Once cool, dice pineapple into ½-inch (1‑cm) pieces and place in a large bowl. Slice the jalapeños lengthwise and remove seeds. Finely dice the flesh of the jalapeños and place in bowl with pineapple. 4 Add orange zest and juice, lime zest and juice, green onions, cilantro and salt. Stir to combine. Serves 8 MINT PESTO YOGURT SAUCE This herbaceous condiment is perfect to serve with toasted bread, grilled meat or as a dip. Here, we recommend serving it with lamb. Thanks to the sour yogurt, sweet mint and bright lemon, it has the ability to stand up to lamb’s gamey flavour. Pistachios also play a role, adding a smooth nutty richness. Keep it in your fridge for up to three days and discover all its possibilities. 1½ cups (375 mL) greek yogurt 1½ cups (375 mL) packed mint leaves 1 cup (250 mL) basil leaves ½ cup (125 mL) dry roasted pistachios

3 Stir together the ricotta, Pecorino and 2 tsp (10 mL) honey. Season to taste with salt and pepper (ricotta mixture may be prepared up to a day in advance, covered and refrigerated until ready to finish sandwiches). 4 Once ready to assemble, whisk together the remaining ⅓ cup (80 mL) olive oil, lemon zest, juice, chili flakes and remaining 1 tsp (5 mL) honey in a large bowl. 5 Using a julienne peeler or mandoline, juli- enne the zucchini (or alternatively, coarsely grate). Add to bowl along with the mint, pista- chios and sesame seeds. Toss to combine and season to taste with salt and pepper. Divide ricotta mixture between bottom buns, then top each with a generous portion of the slaw. Place a piece of serrano ham over each, breaking to fit as necessary. Sandwich with the top buns and serve immediately. Serves 4

ZUCCHINI SLAW SANDWICH

This glorious sandwich is all about textures: a soft bun, juicy zucchini, crunchy nuts and crisp, salty ham. The serrano, pistachios and ricotta spread can be prepped ahead of time, but cut and toss the zucchini just before serv- ing—otherwise it will be soggy. Choose your favourite crisp-on-the-outside, soft-on-the- inside buns here. ⅓ cup plus 1 tbsp (80 mL plus 15 mL) olive oil, divided

WHAT TO SERVE Rene Barbier Mediterranean White, Catalunya LCBO 332767

$10.30

Louis Jadot Beaujolais-Villages VINTAGES 365924

$17.95

4 thin slices serrano ham ½ cup (125 mL) pistachios 1 cup (250 mL) ricotta ½ cup (125 mL) finely grated Pecorino Romano 3 tsp (15 mL) honey, divided

THRILLS OF THE GRILL from page 113

Salt and freshly ground black pepper 2 tsp (10 mL) finely grated lemon zest 1 tbsp (15 mL) lemon juice Pinch dried chili flakes 2 medium zucchinis, about 12 oz (340 g) total weight ¼ cup (60 mL) chopped mint 1 tbsp (15 mL) toasted sesame seeds (optional) 4 light, crispy sandwich buns, split and lightly toasted 1 Heat 1 tbsp (15 mL) oil in a large skillet over medium heat. Fry serrano ham slices flat in a single layer, working in batches if necessary, for 3 minutes, turning midway, or until crisp. Remove to a paper-towel-lined plate (ham crisps may be made several hours in advance, covered and held at room temperature). 2 Arrange pistachios on a baking tray and roast in a 375°F (190°C) oven for 8 minutes. Let cool then roughly chop. Set aside.

LEMON TARRAGON COMPOUND BUTTER

Tarragon is an underrated herb. It can be strong and overpowering, but when used correctly it can transform a recipe. The bright and subtle sweetness of this compound butter pairs beau- tifully with delicate lobster meat. It can also be used for chicken or simply smeared on a crusty piece of bread.

1 cup (250 mL) unsalted butter, softened ½ cup (125 mL) roughly chopped parsley ⅓ cup (80 mL) tarragon leaves Zest of 1 lemon ½ tsp (2 mL) salt ½ tsp (2 mL) freshly cracked pepper

Juice and zest of 1 lemon 2 cloves garlic, minced 2 tbsp (30 mL) extra virgin olive oil 1 tsp (5 mL) salt

1 Pulse all the ingredients together in a food processor until a smooth green butter forms. Makes about 1 cup (250 mL)

1 Place ingredients in a food processor and pulse until a smooth green mixture forms. Makes 2½ cups (625 mL)

156  FOOD & DRI NK SUMMER 2018