LCBO Food & Drink Summer 2020

Inside scoop from page 15

Chicken on a dime from page 99

1/2 tsp (2 mL) curry powder 1/2 tsp (2 mL) salt Freshly ground black pepper 4 cups (1 L) loosely packed mixed herbs (see recipe intro) 1 cup (250 mL) finely shredded red cabbage (optional) 1/2 cup (125 mL) chopped roasted, salted peanuts 1 Make the dressing by combining the ingre- dients in a small bowl and whisking until the sugar is dissolved. Make the sauce by doing the same in a separate bowl. Set both aside for now. 2 Place the vermicelli in a large heatproof bowl. Pour enough boiling water over to cover the noodles and let stand until they’re soft, about 4 minutes. Drain, rinse well under cool running water, and toss with 1 tsp (5 mL) oil. 3 Sprinkle the chicken with curry powder and salt. Season with lots of black pepper. Heat remaining 3 tbsp (45 mL) oil in a wok or frying pan over medium-high heat. Once it’s smoking, add the chicken and cook, undisturbed, for about 3 minutes per side, or until golden all over. Remove to a clean bowl with a slotted spoon. 4 Pour the sauce into the wok and cook until reduced by half. Add the chicken and juices to the wok and continue to cook until sauce is thick and glossy, about 3 minutes longer. Remove from heat. 5 Divide the noodles (if they’re stuck together, loosen with a bit of cold running water) between 4 bowls. Pour a quarter of the dressing over each. Top with the chicken, herbs, cabbage (if using) and peanuts.

MEZCAL MARGARITA Bitter, smoky, sweet and sour, there is a lot going on in this unique spin on the Margarita. Instead of rimming the glass with salt, a pinch is added to the drink, which softens Aperol’s bitterness and makes the lime pop. 1 1/2 oz mezcal 1 oz Aperol 3/4 oz strained fresh lime juice

1 tsp (5 mL) agave syrup Small pinch fine sea salt Lime wheel to garnish

LEMON-GRASS CHICKEN NOODLE BOWL

Want delivery without having to order in? This noodle bowl is all the good things from your favourite Vietnamese joint. If you live near a well-stocked Asian market that’s open, pick up some Vietnamese coriander, mint, perilla and Thai basil to garnish your bowl. Otherwise, stick to a combination of cilantro and mint. Chili garlic sauce, a condiment available at most big grocers, can be substituted for the garlic and chili in both the dressing and the sauce—add 1 1/2 tsp (7 mL) to each. And don’t be put off by what looks like a long list of ingredients. Some show up twice to make following along easier.

1 Place mezcal, Aperol, lime juice, agave syrup and salt in a cocktail shaker. Fill three-quarters with ice. Shake until ice cold, about 12 seconds. Strain into a chilled lowball glass over 1 large ice cube. Garnish with lime wheel.

Makes 1 drink

CLASSIC LEMONADE This lemonade gets a boost by briefly infusing simple syrup with lemon zest. Feel free to ad­ just the sugar and/or lemon juice to suit your taste. 1/2 cup (125 mL) sugar 3 1/2 cups (875 mL) cold water, divided 1 large lemon 3/4 cup (175 mL) fresh lemon juice Ice cubes and lemon slices for serving 1 Place sugar and 1/2 cup (125 mL) water in a small saucepan over medium-high heat. Whisk occasionally until sugar dissolves. Remove from heat and cool completely. 2 Using a rasp, finely grate zest of lemon into cooled syrup. Let stand 10 minutes. Pass through fine mesh strainer into a pitcher, pressing on solids with a spoon to extract syrup. Discard solids. Stir in lemon juice and remaining 3 cups (750 mL) water. Cover and refrigerate up to 2 days. 3 Serve lemonade poured over ice and gar- nished with lemon slices.

DRESSING 3 tbsp (45 mL) fish sauce 3 tbsp (45 mL) lime juice 2 tbsp (30 mL) sugar 1/2 cup (125 mL) warm water 1 Thai chili, finely chopped 1 clove garlic, finely chopped

Serves 4

SAUCE 1 tbsp (15 mL) fish sauce

2 tbsp (30 mL) firmly packed brown sugar 1/2 cup (125 mL) chicken stock or water 2 stalks lemon grass, finely chopped 1 Thai chili, finely chopped 2 cloves garlic, finely chopped 8 oz (225 g) fine rice vermicelli 1 tsp (5 mL) plus 3 tbsp (45 mL) grape-seed, canola or peanut oil 4 boneless, skinless chicken thighs cut into 1-inch (2.5-cm) chunks

WHAT TO SERVE Refreshing, medium-bodied wheat beers often have a hint of spice and fruitiness—especially when mango is in the mix. Peach, citrus and white pepper notes also make this a winner with any Thai-influenced dishes.

Belgian Moon Mango Wheat Beer LCBO 697268, 473 mL, $2.90

Makes 4 drinks

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FOOD & DRINK SUMMER 2020