LCBO Food & Drink Summer 2023

CRUNCHY KOREAN DOG WITH KIMCHI RELISH & SPICY KETCHUP

THE GREAT CANADIAN BRAT WITH MAPLE BACON & TANGY SLAW With a nod to Quebec’s iconic all-dressed steamie, juicy bratwurst sausages are topped with tangy slaw, garlicky pickles and crispy maple bacon. Both the bacon and slaw can be made a few days in advance, so there’s no need to spend all afternoon in the kitchen before dinner. 4 slices thick-cut bacon 2 tbsp (30 mL) pure maple syrup 2 cups (500 mL) grated green cabbage 1/4 cup (60 mL) chopped onion 1 1/2 tsp (7 mL) sugar Salt to taste 2 tbsp (30 mL) white vinegar 2 tbsp (30 mL) vegetable oil 1 tbsp (15 mL) grainy mustard 1 tbsp (15 mL) chopped chives, plus more to garnish 4 fresh bratwurst sausages 2 tbsp (30 mL) unsalted butter, softened 4 hot dog buns 1 cup (250 mL) grated old cheddar 2 dill pickles, thinly sliced 1. In a nonstick frying pan over medium-high heat, cook bacon, turning often, until it starts to brown, about 6 minutes. Drain off fat, reserv ing for another use. Reduce heat to medium and add maple syrup. Cook bacon, turning often, until syrup has darkened and bacon is well glazed, about 6 minutes more. Transfer to a plate and cool completely. Crumble roughly. Transfer maple bacon to an airtight container. Refrigerate for up to 2 days. 2. Using your hands, squeeze cabbage to remove as much juice as possible. Place cabbage in a medium mixing bowl with onion, sugar, salt, vinegar, oil, mustard and chives. Mix thoroughly. Cover and refrigerate at least 1 hour or up to 2 days. 3. Preheat grill to medium-high. 4. Clean and oil grate. Grill sausages, turning occasionally, until cooked through, about 8 min utes. Butter cut sides of bun and toast lightly on the grill, about 20 seconds. Spread a quarter of cheese on toasted side of each bun then return to a cool part of the grill, close lid and cook until cheese has melted, 1 to 2 minutes. 5. Garnish each bun with some cabbage slaw, a grilled sausage, and top with sliced pickles, crumbled maple bacon and a sprinkle of chives. Serves 4

FULLY LOADED VEGGIE DOGS WITH TAMARIND CHUTNEY & MANGO SALSA South Asian street food is the inspiration for this sweet, sour and spicy veggie dog, and you certainly don’t have to be a vegan to love it! The chutney and salsa can be made a day in advance, so these divine dogs come together in no time. TAMARIND CHUTNEY 2 tbsp (30 mL) tamarind paste 5 Medjool dates, pitted 1/4 cup (60 mL) packed dark brown sugar 1 cup (250 mL) water 1/4 tsp (1 mL) cumin 1/4 tsp (1 mL) ground coriander 1/4 tsp (1 mL) chipotle powder Salt to taste MANGO SALSA 2/3 cup (150 mL) diced ( 1/4 inch/5 mm) mango 1/3 cup (80 mL) finely chopped red onion 1 tsp (5 mL) chopped fresh red chili 1/3 cup (80 mL) roughly chopped cilantro 2 tsp (10 mL) fresh lemon juice 4 veggie dogs 4 hot dog buns 1/2 cup (125 mL) packaged Indian snack mix, such as chevda or sev Mint and cilantro leaves to garnish 1. For the tamarind chutney, combine tam arind, dates, sugar, water, spices and salt in a small saucepan. Place over medium heat and bring to a simmer, mashing solids with back of a wooden spoon as you go. Simmer, stirring occasionally, until reduced by one third. Remove from heat, cover and let stand for 30 minutes. Pass through a fine-mesh sieve, pressing on solids to extract as much sauce as possible. Cool completely. Transfer sauce to an airtight container. Refrigerate up to 1 week. 2. For the mango salsa, combine all ingredients in a medium bowl. Mix thoroughly. Transfer to an airtight container. Refrigerate up to 1 day. 3. Preheat grill to high. 4. Clean and oil grate. Grill veggie dogs, turn ing occasionally, until heated through, about 4 minutes. Toast cut sides of buns, if desired. 5. Smear each bun with tamarind chutney then add some salsa. Top with a veggie dog, spread with a little more chutney, then sprinkle with snack mix and garnish with mint and cilantro. Serve immediately. Serves 4 WHAT TO SERVE Side Launch Brewing 5th Coast Hazy IPA LCBO 22238, 473 mL, $3.65 The dog is loaded with flavour, and this modern-­ style IPA is a superb match. The beer’s tropical notes reduce the various spices, while its refresh ingly crisp acidity balances the pairing. Salt to taste ASSEMBLY

The all-beef frank takes a trip to Korea with a sweet-and-sour kimchi relish, gochujang-­ spiked ketchup and crunchy ramen noodles. The dish delivers a lot of flavour for very little effort. All three of these accoutrements can be made in advance, allowing you to relax before you fire up the grill. 1/2 cup (125 mL) packed cabbage kimchi, cut into strips 1/3 Asian pear or large apple, cored, cut into strips 1 tsp (5 mL) kimchi “juice” (brine) 2 tbsp (30 mL) thinly sliced green onion 2 tbsp (30 mL) gochujang (Korean pepper paste) 1/3 cup (80 mL) ketchup 1/2 pack instant ramen noodles, coarsely crushed 1 tbsp (15 mL) unsalted butter 1/4 tsp (1 mL) instant ramen noodle seasoning 1/2 sheet nori, crumbled 1. In a small bowl, combine kimchi, Asian pear or apple, kimchi juice and green onion. Mix thoroughly. Transfer kimchi relish to an airtight container. Refrigerate for up to 1 day. 2. In another small bowl, whisk gochujang and ketchup until combined. Transfer spicy ketchup to an airtight container. Refrigerate for up to 2 weeks. 3. In a small frying pan over medium heat, add instant noodles and butter. Cook, stirring often, until toasted and brown, about 5 min utes. Stir in the seasoning and nori. Transfer to a plate and cool completely. Transfer crunchy noodles to an airtight container. Store at room temperature for up to 2 days. 4. Preheat grill to high. 5. Clean and oil grate. Grill hot dogs, turning occasionally, until heated through, about 4 min utes. Toast cut sides of buns, if desired. 6. Slather each bun with spicy ketchup then top with kimchi relish. Top with a hot dog and gar nish with crunchy noodles. Serve immediately. Serves 4 4 beef hot dogs 4 hot dog buns

WHAT TO SERVE Waterloo Dark LCBO 86439, 473 mL, $3.25

WHAT TO SERVE Wellington Brewery Special Pale Ale LCBO 190439, 473 mL, $3.55

Dark lager is perfect for this dish. Sweet malt, cocoa and lively hops mingle with the spice elements, lessening the heat. The delicate malt’s sweetness tones down the kimchi’s sourness.

Modelled after traditional English pale ales, this beer has balanced malt and hops that reveal biscuit flavours and caramel, making it a great companion to our Canadian-inspired brat.

144 FOOD & DRINK SUMMER 2023