LCBO Food & Drink Summer 2019

Rib Steaks with Crab & Bottarga

Recipe on page 139

Dry-aged rib steak is all the good things—and expensive. Don’t ruin it with frozen King Crab! Instead, look for jumbo lump crab in refrigerated cans—it’s ready to eat and sweeter by a mile. Bottarga is dried and salted tuna or mullet roe. It is grated overtop like a hard cheese, lending a salty, delicious funk.

SPLURGE

What to Serve Louis Roederer Brut Premier Champagne VINTAGES 268771, $74.95 Surf and turf can be a challenge when it comes to pairings. Can you choose one wine that will enhance both steak and seafood? Champagne is the answer! Its rich texture and racy acidity com- plement the steak, yet the elegant apple, citrus and biscuity flavours will not overpower the delicately sweet crab.