LCBO Food & Drink Summer 2021

Smoky red chili turkeywings Wings are turkey’s best-kept secret. They’re affordable, easy to cook and delicious when treated well. The chili rub can be made up to three days ahead. Look for bunches of cilantro with the roots attached for this recipe. ⁄ cup (60 mL) canned chipotle peppers in adobo, seeds removed ⁄ cup (60 mL) chopped jarred roasted peppers 4 whole garlic cloves, peeled 1 tbsp (15 mL) smoked paprika ⁄ bunch cilantro, leaves chopped and roots reserved 1 tbsp (15 mL) Diamond Crystal kosher salt or 1 ⁄ tsp (7 mL) table salt ⁄ cup (60 mL) canola oil or other neutral oil 4 whole turkey wings, cut at joints, tips removed, about 4 lbs (1.81 kg) 1 lemon, juiced 1 shallot, peeled and sliced thinly into rings 3 green onions, finely sliced ⁄ cup (60 mL) chopped peanuts 1 Place chipotles, roasted peppers, garlic, paprika, cilantro roots, salt and canola oil in blender and process until smooth. 2 Reserve ⁄ of mixture. Place remainder in a large bowl with turkey wings, mixing until well-coated. Cover, refrigerate and allow to marinate for 4 hours or overnight. 3 Pour lemon juice over sliced shallot. Refrig- erate until ready to serve. 5 Place turkey wings on a parchment-lined baking tray and bake in oven for 1 hour 45 minutes or until an internal temperature of 165 F (74 C) is reached. At this point, turkey wings can be grilled and served, or cooled and reserved for up to 1 day before grilling. 6 Preheat barbeque to high heat, then reduce heat to medium-high. 7 Grill turkey wings until well-browned, heated through and beginning to crisp, about 10 minutes. 8 Brush wings with remaining red chili marinade, and toss with cilantro leaves, green onions, peanuts and shallot. Serve immediately. 4 Preheat oven to 200 F (93 C).

WEISSBIER &WATERMELON RADLER The mix of wheat beer and watermelon makes this radler the perfect summer refresher for

2 Heat a film of canola oil in a heavy-bottomed frying pan. When almost smoking, add garlic and shallot, stirring continually until lightly browned. Add tamari, vinegar and thyme; bring to a boil. Reduce heat to medium-low; allow to simmer for 2 minutes. 3 Transfer mixture to blender and purée until smooth. In a large bowl, whisk together with honey. Reserve. 5 Lightly oil pork; reduce heat to medium. Sear pork until well-browned. 6 Turn off 1 element and reduce other ele- ments to medium-low. Place pork over side with no heat; close lid. Temperature should be about 275 F (135 C). 7 Every 15 minutes, brush honey-garlic glaze on pork. Placing a dripping pan or sheet of foil under grill bars below pork will catch excess glaze. Continue cooking until an internal tem- perature of 155 F (68 C) has been reached, about 90 minutes. 8 Allow to rest for 20 minutes. Apply final coating of glaze. Using bones as a guide, slice into chops and serve. IPA & pink GRAPEFRUIT RADLER A dose of pink grapefruit juice turns a hoppy IPA into a juicy citrus bomb that’s not overly sweet. 2 tsp (10 mL) honey or white sugar 3 tbsp (45 mL) fresh lemon juice, strained 1 cup (250 mL) fresh pink grapefruit juice, strained 1 can (473 mL) Bellwoods Roman Candle IPA or similar beer ⁄ cup (125 mL) soda water 2 thin slices grapefruit for garnish (optional) 1 Dissolve honey into lemon juice; combine with grapefruit juice. Divide mixture between 2 beer glasses. Add half of beer to each glass. Top up with soda water. Garnish each with grapefruit slice, if using. 4 Preheat barbecue on high heat. Serves 6 to 8

leisurely outdoor a ernoons. 1 cup (250 mL) watermelon juice

3 tbsp (45 mL) fresh lemon juice, strained 1 can (473 mL) Side Launch Wheat Beer or similar beer ⁄ cup (125 mL) soda water 2 watermelon spears for garnish (optional) 2 mint sprigs for garnish (optional) 1 Combine watermelon juice and lemon juice. Divide mixture between 2 glasses. Add half of beer to each glass. Top up with soda water. Garnish each with watermelon spear skewered with mint sprig, if using.

Makes 2 radlers

Honey-garlic-glazed pork “prime rib”

Prime rib refers to a standing rib roast of beef with two to seven bones. The same cut of pork grills up equally as well, and takes to sweet and sticky glazes with greater ease than its bovine counterpart. 5 to 7-lb (2.27 to 3.18-kg) bone-in, cap-on pork rib roast Kosher salt Freshly ground black pepper Canola oil or other neutral oil 20 whole cloves garlic, peeled and sliced 1 small shallot, peeled and sliced into thin rings 1 cup (250 mL) tamari ⁄ cup (125 mL) red wine vinegar ⁄ tsp (1 mL) dried thyme 1 cup (250 mL) honey 1 Using a sharp knife, score fat side of pork roast and season liberally with salt and pepper. Keep refrigerated until ready to cook.

Makes 2 radlers

Serves 3 or 4

170

SUMMER 2021 FOOD & DRINK