LCBO Food & Drink Summer 2021

Peach & Tomato Bucatini With Toasted Hazelnuts

sides of ribs. Rub into the meat, cover ribs and refrigerate for at least 2 hours or up to overnight to allow flavours to penetrate meat. 2 Preheat grill to medium-high heat. Prepare grill for indirect cooking by turning off all but 1 burner and turning remaining burner to medium-low. Place a drip pan or piece of foil on cool side of grill. 3 Place ribs, bone side down, on upper rack over drip pan or foil. Close lid and allow ribs to cook, without li ing lid, for 1 ⁄ hours. To check for tenderness, a sharp paring knife should easily pierce meat between ribs. If there is any resistance, close lid and continue cooking for another 20 to 30 minutes, until tender. 4 Meanwhile, prepare sauce by heating olive oil in a medium pot over medium heat. Add in diced onion, season with salt and pepper, and cook until tender and lightly golden brown, 4 to 5 minutes. Stir in garlic, diced peaches and bourbon, turn heat down to medium-low, and allow mixture to cook together until peaches become broken down and jammy, 12 to 15 minutes. Stir in ketchup, mustard, vinegar, maple syrup, 1 tsp (5 mL) smoked paprika, ⁄ tsp (4 mL) cumin and ⁄ tsp (1 mL) cinnamon. Remove sauce from heat and, using a hand blender or traditional blender with vent cap removed, blend until smooth. Season to taste with salt and pepper, and return sauce to low heat to keep warm. 5 When ribs are tender, transfer to direct heat of grill and brush with peach bourbon barbe- cue sauce. Flip ribs frequently and continue basting for 10 to 15 minutes or until sauced and grilled to your liking. Allow ribs to rest for 10 minutes while you prepare peaches. 6 Scatter remaining 2 tsp (10 mL) dry rub over peach halves and place, flesh side down, onto hot grill to lightly char for 5 minutes. Remove to a serving platter along with rested ribs. TIP To ensure your ribs are perfectly tender, make sure you remove the silver skin from the bone side of the racks before seasoning and cooking. To remove, simply lay a rack of ribs bone side up on a work surface and work a small knife under one end of the translucent membrane. Li and loosen the membrane until you can grasp it with a piece of paper towel, then simply pull it off the ribs. The silver skin should pull away in one piece, but if it does tear, use the knife to loosen any stubborn sections. Serves 4

The secret to making a velvety pasta sauce that evenly coats every noodle is all in the wa- ter you cooked your pasta in. Adding a splash or two of that salty, starchy liquid will not only give a slight briny flavour to your dish but also help emulsify whatever sauce you’re making, giving it a beautifully smooth texture. Kosher salt 9 oz (255 g) dry bucatini pasta ⁄ cup (60 mL) roughly chopped hazelnuts 3 tbsp (45 mL) extra virgin olive oil 1 small shallot, finely minced Freshly ground pepper 2 cloves garlic, thinly sliced 1 lb (455 g) cherry tomatoes, halved ⁄ cup (60 mL) dry white wine 3 yellow peaches, pitted and cut into ⁄ -inch (1-cm) thick wedges 1 ⁄ cups (375 mL) lightly packed arugula ⁄ cup (60 mL) roughly torn basil 1 lemon, zested and juiced ⁄ cup (125 mL) crumbled feta cheese 1 Set a large pot of water over high heat, season well with salt, and bring to a boil. Add bucatini and cook according to package direc- tions until al dente. 2 Heat a large sauté pan over medium-high heat. Toast hazelnuts until fragrant and lightly golden, 1 to 2 minutes. Remove toasted hazel- nuts from pan and set aside. 3 Pour oil into sauté pan and turn heat down to medium. Add in shallot, season with salt and pepper, and cook just until tender and starting to turn lightly golden, 2 to 3 minutes. Stir in garlic and cook for 1 minute. Add in tomatoes and wine, and cook until tomatoes begin to break down and wine has reduced slightly, about 5 minutes. Stir in peaches and allow to heat through, 1 to 2 minutes. 4 Reserve ⁄ cup (125 mL) of the pasta cook- ing liquid and transfer drained bucatini, along with arugula, basil, lemon zest and lemon juice, to the peach sauce. Season with salt and pepper. Add a few splashes of reserved pasta cooking liquid to loosen up sauce. Toss well to wilt arugula and coat pasta. 5 Serve immediately, topped with a scattering of toasted hazelnuts and feta cheese.

Peach Bourbon Barbecued Ribs With Savoury Grilled Peaches As luck would have it, peach season falls right in line with peak grilling season here in Ontario, and I can think of nothing more delicious than a barbecue sauce made of sweet and sticky stewed peaches and smoky bourbon to slather all over fall-off-the-bone baby back ribs. 2 racks (each approx. 2 ⁄ lbs/1 kg) baby back ribs 1 tbsp (15 mL) smoked paprika 2 tsp (10 mL) dry mustard powder 1 ⁄ tsp (7 mL) ground cumin 1 tsp (5 mL) kosher salt 1 tsp (5 mL) freshly ground pepper ⁄ tsp (4 mL) garlic powder ⁄ tsp (2 mL) cinnamon

SAUCE 1 tbsp (15 mL) extra virgin olive oil ⁄ yellow onion, diced Kosher salt

Freshly ground pepper 2 cloves garlic, minced 4 yellow peaches, peeled, pitted and diced

⁄ cup (60 mL) bourbon 3 tbsp (45 mL) ketchup

3 tbsp (45 mL) smooth Dijon mustard 3 tbsp (45 mL) apple cider vinegar 2 tbsp (30 mL) pure maple syrup

1 tsp (5 mL) smoked paprika ⁄ tsp (4 mL) ground cumin ⁄ tsp (1 mL) cinnamon

4 yellow peaches, halved and pitted

1 Place ribs in a large dish, bone side up; remove and discard silver skin (see TIP) and set aside. In a small bowl, prepare dry rub by mixing together smoked paprika, dry mustard powder, cumin, salt, pepper, garlic powder and cinnamon. Reserve 2 tsp (10 mL) of dry rub mixture and sprinkle remaining rub over both

Serves 4

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SUMMER 2021 FOOD & DRINK