LCBO Food & Drink Summer 2019

TANDOORI CHICKENAVOCADOWRAPS When a sandwich filling combo stays in your memory for more than 20 years you know it’s a good one! The tiny Jupiter Café in Toronto closed decades ago but remains the inspira- tion for one of my favourite sandwiches of all time. Once you taste it, I think you’ll agree that it’s reason enough to grill up the Big-Batch Tandoori Chicken on a regular basis. 1 avocado 2 tbsp (30 mL) mayonnaise 1 tbsp (15 mL) fresh lime juice Salt 4 large flour tortillas 6 pieces le over Big-Batch Tandoori Chicken, coarsely shredded 1 carrot, julienned ⁄ English cucumber, julienned 2 cups (500 mL) shredded romaine lettuce or microgreens 1 Coarsely mash avocado in a bowl with mayon- naise and lime juice. Season to taste with salt. 2 Spread avocado in a wide strip down the centre of tortillas, dividing evenly, leaving about 1 inch (2.5 cm) at the bottom. Top with chicken, carrot, cucumber and lettuce. Fold up bottom of tortilla, then fold in the sides. MAPLE LEMON GRILLED SALMON They say salmon makes you smarter—you’ll defi- nitely feel smarter when you grill up a delicious dinner and prep two more meals at the same time! This one is so easy, and fancy enough for company, that you might even want to host a party just to have the excuse to serve it (and have le overs). Grilling on foil is the easiest way to get a large fish on and off the grill and avoid flare-ups, especially with this sweet marinade. As well, the skin sticks to the foil, letting you slide a spatula between the skin and the fish to li the fish off with ease. Substitute steelhead trout if you like, using two sides of trout in place of the salmon, or sub 2 smaller sides of salmon if you can’t find a large one. 3 lemons ⁄ cup (80 mL) pure maple syrup Freshly ground pepper 1 large side of salmon, about 3 lbs (1.36 kg), skin on (see TIP) Canola oil Salt Serves 4

1 Finely grate the zest from 1 lemon into a large shallow dish. Squeeze juice from half of that lemon, about 2 tbsp (30 mL), and add to the dish. Reserve remaining lemon half.

WHAT TO SERVE While unoaked Chardonnay is all the rage, there is still a place for balanced oak-aged wines, and this dish is a great opportunity to revisit that style. Maple’s sweet woody notes are brought into crisp focus by the spicy vanilla and toasty notes of a full-bodied California Chardonnay. Mer Soleil Reserve Chardonnay VINTAGES 958975, $34.95

2 Add maple syrup to lemon mixture and season with pepper. Stir well to combine.

3 Rinse fish in cool water and pat dry with paper towel. Place in syrup mixture with the flesh-side down, swishing to coat evenly. Cover and refrigerate for at least 1 hour or for up to 1 day, swishing to redistribute marinade peri- odically if possible.

4 Preheat barbecue grill to medium-high, about 400°F (200°C).

5 Cut remaining 2 whole lemons into quarters lengthwise, and cut remaining lemon half in half. Brush lemons with oil and season lightly with salt. 6 Place a large sheet of foil on a baking sheet and place salmon on the foil with the skin-side down. Reserve marinade in dish. Season salmon with salt. 8 Li foil with salmon from the baking sheet onto the grill and drizzle generously with some of reserved marinade (discard the rest of the marinade). Using the tip of a knife, poke sever- al small holes in the foil around the salmon to allow juices to run out. Cover with lid and grill salmon for about 10 minutes per inch (2.5 cm) of thickness, or until slightly pink in the thick- est part, or to desired doneness. 9 Reserve about one-third of the cooked salmon and 4 of the grilled lemon wedges for Salmon and Asparagus Fusilli (recipe follows) and one-third of the salmon for Fish Tacos with Pineapple Slaw (recipe next page) or the Quick Ideas (page 86). 7 Grill lemons, turning lemon to brown all sides, for 2 to 3 minutes per side. Set aside. 10 Serve remaining hot salmon with grilled lemon wedges to squeeze overtop. 11 Let le overs cool, then refrigerate in an airtight container for up to 3 days.

SALMON & ASPARAGUS FUSILLI Fresh asparagus and dill are classic matches for salmon. A light white wine cream sauce lets the salmon shine in this simple yet elegant pasta. If you don’t have le over grilled lemons, 1 tbsp (15 mL) olive oil 1 tbsp (15 mL) butter 2 large shallots or 1 onion, thinly sliced 1 lb (455 g) asparagus, trimmed and cut into Salt and freshly ground pepper ⁄ cup (125 mL) dry white wine 1 cup (250 mL) 35% cream ⁄ recipe Maple Lemon Grilled Salmon, broken into chunks 2 tbsp (30 mL) chopped fresh dill, divided, approx. 4 le over grilled lemon wedges 2-inch (5-cm) lengths 3 cloves garlic, minced 1 Cook pasta in a large pot of boiling salted water until al dente. 2 Meanwhile, heat oil and butter over medium heat in a large skillet. Add shallot and cook, stirring, for about 3 minutes or until so . Add asparagus, garlic, ⁄ tsp (2 mL) salt and pep- per to taste. Sauté for about 2 minutes or until asparagus is bright green. 3 Add wine and bring to a boil, stirring. Pour in cream and return to a boil. Reduce heat and boil gently, stirring o en, for about 3 minutes or until sauce is slightly reduced and aspara- gus is tender-crisp. Reduce heat to low. squeeze fresh lemon overtop. 10 oz (285 g) fusilli or other pasta

Serves 4 with leftovers for 2 recipes

TIP If the salmon doesn’t have skin, cut a piece of parchment just slightly smaller than the salmon and place it between the foil and the salmon to make the salmon easier to lift off the foil for serving.

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SUMMER 2019 FOOD & DRINK