LCBO Food & Drink Summer 2023

SMOKY BOURBON SOUR Grilling then juicing lemon halves ups the ante in an otherwise classic cocktail. Bonus points (and flavour) if you do this over charcoal instead of gas. Look for agave syrup next to the honey in the grocery aisle. 1. To a cocktail shaker filled with ice, add 1 oz Caramelized Lemon Juice (recipe follows), 2 oz bourbon, 3/4 oz agave syrup. Shake hard until out side of shaker is frosty, strain into a rocks glass filled with ice and garnish with a cocktail cherry. Makes 1 drink CARAMELIZED LEMON JUICE Preheat grill to medium-high. For every ounce of juice required, use one whole lemon, halved. Brush cut surfaces with a little agave syrup (this will help them caramelize). Grill, cut side down, until lightly charred, 3 to 4 minutes. Squeeze through a fine-mesh sieve into a bowl or small pitcher. Refrigerate until chilled, and for up to 3 days. BUFFALO WHOLE CHICKEN This hot take on Buffalo wings is inspired by the Portuguese chicken joints in my Toronto neighbourhood. Whole chickens are mostly cooked over charcoal in these Little Portugal takeaways, carved into bone-in chunks, then offered up with a few dashes of hot sauce— and it’s almost always Frank’s RedHot. Here’s my version, leaning even harder into Buffalo wings, with a killer blue cheese dressing on the side. Plan ahead—the 24-hour brine ensures there isn’t a dry piece of white meat in the mix. 1 whole chicken (4 1/2 to 5 lbs/2 to 2.27 kg), backbone removed, halved through the breastbone 4 cups (1 L) buttermilk, divided 1 head garlic, roughly chopped 2 tbsp (30 mL) Frank’s RedHot sauce 2 1/2 tsp (12 mL) salt 1 tsp (5 mL) coarsely ground black pepper 1 tsp (5 mL) celery seed SEEDY BLUE CHEESE DRESSING 1/2 cup (125 mL) sour cream 1/2 cup (125 mL) mayonnaise 1 tbsp (15 mL) red wine vinegar 4 oz (115 g) Danish blue cheese, crumbled 1 tsp (5 mL) onion powder 2 tsp (10 mL) granulated garlic 1 tsp (5 mL) coriander seed, lightly crushed

BEEF & SHISHITO SKEWERS Japanese-style grilling is all about high heat and high flavour. Cook over the hottest spot on your grill, or if you’ve got an indirect-heat situation going on, grill over the side turned way up. If shishito peppers are unavailable where you are, double up on the onions or use a couple of 1-inch (2.5-cm) pieces of shepherd pepper in place of each shishito. 1/2 cup (125 mL) Japanese soy such as Kikkoman 6 cloves garlic, finely grated 2 tsp (10 mL) coarsely ground black pepper 2 tsp (10 mL) toasted sesame oil 2 1/2 lbs (1.13 kg) sirloin, cut into 1-inch (2.5-cm) chunks 3 tbsp (45 mL) mirin 2 tsp (10 mL) rice or apple cider vinegar 8 skewers, 8 to 10 inches (20 to 25 cm) long, soaked in water for 30 minutes if wood or bamboo 16 shishito peppers 6 thick green onions, each cut into 1 1/2 -inch (4-cm) lengths, white and light green part only 1 tbsp (15 mL) toasted sesame seeds 1. In a large bowl, whisk together soy, garlic, pepper and sesame oil. Reserve 1/4 cup (60 mL) mixture in a separate small bowl. To the large bowl, add beef and stir to coat. Refrigerate for 1 hour. 2. To the small bowl, add mirin and vinegar. Stir to combine. Set aside once more. 3. Preheat grill to high. 4. Remove beef from marinade and discard liquid. Thread two chunks of beef, then a shishito pepper, then a piece of onion on a skewer. Repeat once more, then finish with two more pieces of beef. Repeat for remain ing skewers, adding any extra bits to skewers where they will fit. 5. Brush with reserved sauce and grill 6 min utes total (close lid if using the other side for indirect grilling) for medium rare, turning once halfway through. Remove to a platter and sprinkle with sesame seeds before serving. Makes 8 skewers

TO SERVE 4 stalks celery 4 small carrots, peeled 6 radishes

3/4 cup (175 mL) Frank’s RedHot 1 tsp (5 mL) granulated garlic 1 tsp (5 mL) smoked paprika or ground chipotle 1/2 cup (125 mL) unsalted butter 2 green onions, thinly sliced on the bias 1. Begin a day ahead by marinating the chicken. In a jumbo resealable bag, combine 3 3/4 cups (925 mL) buttermilk (reserve remaining 1/4 cup/60 mL for the dressing), garlic, Frank’s, salt, pepper and celery seed. Close bag and massage ingredients to dissolve salt. Add chicken, re-seal and refrigerate for 18 to 24 hours. 2. Meanwhile, make Seedy Blue Cheese Dressing. In a bowl, whisk together sour cream, mayonnaise, remaining 1/4 cup (60 mL) buttermilk and red wine vinegar. Sprinkle blue cheese over; add onion powder, garlic, cori ander and poppy seeds, Frank’s and onions. Stir to combine; season to taste with salt and pepper. Cover and refrigerate for up to 3 days. 3. Turn on one side of grill (or arrange char coal grill for indirect heat), close lid and bring to 425°F (218°C). 4. Remove chicken from marinade, scrape solids and liquids from surface and pat dry. Oil both sides of grill. Brown chicken, breast side down, over direct heat for 6 to 8 minutes or until chicken releases easily and is golden brown. Move to indirect heat, breast side up, close lid and roast for 1 hour and 15 minutes, or until a thermometer inserted in thickest part of breast registers 165°F (75°C). Remove to a cutting board and tent with foil. Let rest 15 minutes. 5. Meanwhile, cut each celery stalk into three pieces on the bias. Cut carrots and radishes in half lengthwise. 6. Whisk together Frank’s, garlic and paprika in a small pot. Set over medium heat and, once steaming, add butter a little at a time, whisking until melted and fully incorporated. 7. Carve chicken into 10 pieces, arrange on a platter and top with plenty of buttery hot sauce. Sprinkle green onions over. Serve with dressing, vegetables and extra sauce on the side. Serves 8 to 10 WHAT TO SERVE Nickel Brook No Bad Daze Easy-Goin’ Lager LCBO 18773, 473 mL, $2.75 This easy-goin’ lager is an ideal partner for the chicken. The malty sweetness and fruity tones lessen the dish’s heat, while the pleasantly bitter finish cleanses the palate.

WHAT TO SERVE Creekside Syrah VQA LCBO 66654, $15.95

Creekside’s flagship Syrah has a mouth-­ watering savoury character. The signature white pepper note heightens the beef’s fla vour, while the wine’s fruity character balances the dish’s heat.

1 tbsp (15 mL) poppy seeds Dash Frank’s RedHot sauce 2 green onions, finely chopped Salt and pepper

FOOD & DRINK SUMMER 2023 139