LCBO Food & Drink Summer 2019

From the Garden from page 90

4 Drain pasta and add to skillet, stirring gently to coat. Add salmon and 1 tbsp (15 mL) dill and fold gently just to coat with sauce and slightly warm salmon (trying not to break up pieces of fish too much). Season to taste with salt and pepper. 5 Serve in warmed bowls, sprinkled with more dill, to taste, and with grilled lemon wedges to squeeze overtop. Serves 4 FISH TACOS WITH PINEAPPLE SLAW Taco Tuesday never tasted so good and was never so easy to prep. With your salmon cooked ahead you just need to pop it back on the barbecue or in the oven to warm it up and stir up a quick slaw. Add some regular tomato salsa and guacamole for those who think they’re mandatory taco fillings. Set the fillings out with the warmed tortillas and extra hot sauce for everyone to custom-build their own tacos. 3 cups (750 mL) thinly sliced Savoy or napa cabbage 1 cup (250 mL) julienned pineapple, about 6 thin rings ⁄ English cucumber, julienned ⁄ cup (60 mL) sour cream or plain yogurt 1 tsp (5 mL) grated lime or lemon zest 2 tbsp (30 mL) fresh lime or lemon juice Salt Hot pepper sauce ⁄ recipe Maple Lemon Grilled Salmon, broken into chunks ⁄ tsp (0.5 mL) chili powder, or to taste 8 to 12 small corn tortillas 1 Preheat barbecue grill to medium or oven to 350°F (180°C). 2 Combine cabbage, pineapple, cucumber, sour cream, lime zest and lime juice in a large bowl. Season with about ⁄ tsp (2 mL) salt and hot pepper sauce, to taste. Let stand at room temperature for about 15 minutes, until slightly wilted and flavours blend (you can cover and refrigerate for up to 4 hours). 3 Place salmon on a large piece of foil and sprinkle with chili powder and season with salt, then wrap into packet. Wrap tortillas in a sep- arate foil packet. Warm on the barbecue or in the oven for about 10 minutes, flipping packets once if using the barbecue. 4 Season slaw with more salt, if necessary. Divide salmon between tortillas and top with slaw and more hot sauce, if desired. Serve 4

1 Fill a chilled Julep cup or Lowball glass two-thirds with crushed ice. Add rye, Calvados and syrup. Holding cup or glass by rim with fingertips, stir ice for 15 seconds. Top with more crushed ice and garnish with thyme. Serve with a straw.

Makes 1 drink

THYME-INFUSED MAPLE SYRUP Since there will invariably be le overs a er making cocktails, this superb syrup is excellent on pancakes and French toast, especially if bacon, ham or sausages are sharing the plate. ⁄ cup (125 mL) pure maple syrup 1 tbsp (15 mL) chopped thyme 1 Combine maple syrup and thyme in a small saucepan. Place over medium heat. When it starts bubbling, remove from heat and cool completely. 2 Fine-strain into bowl, pressing on solids to extract syrup. Discard solids. Transfer to glass jar with lid. Refrigerate up to 1 month.

THE GREAT CANADIAN JULEP We take the Southern standby on a trip north of the border, swapping in rye for bourbon, sweetening it with maple syrup instead of sug- ar, and subbing fragrant thyme for mint. Make sure to garnish with a generous bouquet of thyme so you inhale its perfume with every sip. Crushed ice 1 oz Canadian rye whisky 1 oz Calvados ⁄ oz Thyme-Infused Maple Syrup (recipe follows) Thyme sprigs to garnish

Makes ⁄ cup (125 mL)

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FOOD & DRINK SUMMER 2019

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