LCBO Food & Drink Summer 2023

BAKED SWEET POTATOES WITH MEXICAN STREET CORN SALAD & GUACAMOLE The sweet creaminess of a baked sweet potato is balanced by a cheesy charred-corn salad and tangy guac. Everything can be made earlier in the day, then set out as a buffet so guests can top their own. GUACAMOLE 2 large ripe Hass avocados, flesh removed 1/4 cup (60 mL) finely chopped white onion 2 tbsp (30 mL) finely chopped cilantro 1 small jalapeño, seeded, finely chopped 2 tbsp (30 mL) fresh lime juice Salt to taste MEXICAN STREET CORN SALAD 1 tbsp (15 mL) canola oil Kernels from 4 ears corn, about 4 cups (1 L) 3 tbsp (45 mL) mayonnaise 1/2 cup (125 mL) crumbled Cotija or hard feta cheese, plus more to garnish 2 tbsp (30 mL) fresh lime juice 1 clove garlic, minced 1 small jalapeño, seeded, finely chopped 2 tbsp (30 mL) chopped cilantro 1/2 tsp (2 mL) chili powder 1/8 tsp (0.5 mL) cayenne pepper Salt to taste ASSEMBLY 4 Grill-Baked Sweet Potatoes (recipe p. 147) 1/2 cup (125 mL) sour cream 1/4 cup (60 mL) thinly sliced green onion 1/2 tsp (2 mL) Tajín seasoning or chili powder Chopped cilantro Lime wedges 1. For the guacamole, place avocado in a medium mixing bowl and roughly mash with a fork or potato masher. Stir in rest of ingredients. Transfer to an airtight container and press a piece of plastic wrap onto top of guacamole to prevent browning. Refrigerate up to 8 hours. 2. For the corn salad, heat oil in a large frying pan over high heat. Add corn. Cook, stirring occasionally, until corn is bright yellow and some have charred, about 6 minutes. Remove from heat. Transfer to a baking sheet. Cool completely. 3. In a large bowl, stir mayonnaise, cheese, lime juice, garlic, jalapeño, cilantro, chili pow der, cayenne and salt. Add corn and toss to coat. Transfer to an airtight container. Refriger ate for up to 1 day. Serve at room temperature. 4. To serve, split potatoes lengthwise and top with corn salad then dollops of guacamole and sour cream. Sprinkle with green onion, more cheese, Tajín or chili powder, and cilantro. Squeeze a little lime juice over potatoes and serve immediately. Serves 4

1. For the sweet pickles, toss cucumbers in salt in a large bowl. Cover and refrigerate for 1 hour. Transfer to a colander and rinse well under cold water. Drain. 2. In a small saucepan, heat vinegar, sugar and spices over medium heat. Stir occasionally, until sugar is fully dissolved. Remove from heat and stir in onion. 3. Place drained cucumber in a 4-cup/1-L glass jar. Pour hot brine over cucumbers. Cool completely, uncovered. Once cool, put the lid on and refrigerate at least 24 hours or up to 1 month. 4. For the Sloppy Joe, heat a large nonstick frying pan over medium-high heat. Add beef. Cook, stirring occasionally, until meat is no lon ger pink, about 5 minutes. Line a colander with paper towel and place it over a bowl. Transfer meat to colander to drain excess fat. 5. Return pan to heat and add pepper, onion and garlic. Cook, stirring occasionally, until soft, about 5 minutes. Return meat to pan and add tomato purée, ketchup, mustard, Worces tershire, salt and pepper. Reduce heat to maintain a simmer. Cook, stirring occasionally, until thickened, about 10 minutes. Set aside. (Sloppy Joe can be cooled, covered and refrig erated for up to 5 days.) 6. For the potato sticks, julienne potato—a mandoline will make quick work of this—and place in a large bowl of cold water. 7. Heat oil in a medium heavy-bottom pot until it reaches 350°F (177°C). In a large bowl, mix sugar, salt and spices. 8. Working in batches, place small hand fuls of potatoes on paper towel to dry then transfer to oil. Fry, stirring occasionally, until no longer sizzling and deep golden brown, 3 to 4 minutes. With a spider or slotted spoon, transfer to a baking sheet lined with paper towel. When potato is all fried, transfer to bowl with spice mixture and toss to coat. Return to sheet to cool completely. Transfer to an airtight container and store in a cool, dry place for up to 1 week. 9. Split potatoes lengthwise. Load with Sloppy Joe mixture and top with sweet pickles and potato sticks. Serves 4 WHAT TO SERVE 13th Street Cuvée Brut Sparkling Rosé VQA VINTAGES ESSENTIALS 147504, $31.95 Here’s a dry local sparkler with bright acidity and a fantastic mousse. The bubbles cut through the dish’s tangy richness, while the light toast and subtle fruity notes bring every thing together.

SLOPPY JOE BAKED POTATOES WITH SWEET PICKLES & CRISPY POTATO STICKS The beloved cafeteria sandwich of yore is reimagined as a fully loaded baked potato with homemade sweet pickles and crunchy potato sticks. All the toppings can be made in advance, leaving you to enjoy a cold one while the potatoes cook. If you don’t have time to make everything, you could use jarred bread and-butter pickles and Hickory Sticks. SWEET PICKLES 1 pkg (400 g) 6 baby cucumbers, sliced on bias 1/4 inch (5 mm) thick 2 tsp (10 mL) Diamond Crystal kosher salt or 1 tsp (5 mL) fine sea salt 1/2 cup (125 mL) white vinegar

1/2 cup (125 mL) granulated sugar 1/2 tsp (2 mL) yellow mustard seeds 1/4 tsp (1 mL) celery seeds 1/4 tsp (1 mL) fennel seeds 1/4 tsp (1 mL) turmeric 1/4 cup (60 mL) sliced sweet onion

SLOPPY JOE 1 lb (454 g) lean ground beef

1/2 cup (125 mL) diced green pepper 1/2 cup (125 mL) diced sweet onion 2 cloves garlic, minced 1 cup (250 mL) tomato purée or passata 1/4 cup (60 mL) ketchup 1 tbsp (15 mL) yellow mustard 1 tbsp (15 mL) Worcestershire sauce Salt and freshly ground pepper to taste POTATO STICKS 1 large russet potato, about 8 oz (225 g) 2 cups (500 mL) canola oil 1/2 tsp (2 mL) sugar 1/2 tsp (2 mL) salt

1/2 tsp (2 mL) smoked paprika 1/2 tsp (2 mL) garlic powder 1/2 tsp (2 mL) onion powder 1/2 tsp (2 mL) ground pepper

4 Grill-Baked Russet Potatoes (recipe p. 147)

146 FOOD & DRINK SUMMER 2023