LCBO Food & Drink Summer 2023

Games On! from page 94

SOUR CREAM & ONION PANCAKES These tender, savoury pancakes are inspired by classic Chinese scallion pancakes. Chip fans will love this smaller-size variation with a sour cream sauce for an upgraded twist on sour cream and onion chips.

HERBY GREEN SEAFOOD SLIDERS WITH SPICY SAUCE

Fresh seafood mini-burgers are a unique and lighter alternative to the usual beef burgers. Top them with an herby sauce for a boost of zesty, spicy flavour. Check at your local fish counter for the freshest fillets within your budget; the slider recipe is very flexible. SPICY GREEN HERBED SAUCE 1 cup (250 mL) parsley leaves 1/4 cup (60 mL) coarsely chopped chives 1 shallot, coarsely chopped 2 tbsp (30 mL) freshly squeezed lemon juice 2 tsp (10 mL) grainy mustard 1 tsp (5 mL) chili flakes 1/2 tsp (2 mL) salt 1/4 cup (60 mL) olive oil SEAFOOD SLIDERS 1 lb (454 g) cod, perch or trout fillets 1/2 lb (225 g) uncooked large or medium shrimp 1 egg 3 tbsp (45 mL) chopped chives 2 tbsp (30 mL) panko breadcrumbs 2 tbsp (30 mL) chopped tarragon 1/2 tsp (2 mL) salt 2 to 3 tbsp (30 to 45 mL) olive oil 1/2 lemon, seeds removed 10 slider buns 1 large or 2 medium tomatoes, thinly sliced Boston lettuce leaves Mayo, mustard and sriracha for sandwiching (optional) 1. Prepare sauce by whirling parsley with chives, shallot, lemon juice, mustard, chili flakes and salt in a food processor. With motor run ning, slowly pour in and incorporate oil. Scrape into a small bowl. 2. Prepare seafood sliders by chopping fish and shrimp into chunky pieces. Add half of shrimp to a food processor along with egg, chives, breadcrumbs, tarragon and salt until mixed and chunky. Pulse a few times. Add remaining shrimp and fish. Whirl until mixture is coarsely chopped and begins to come together. 3. Form into 10 patties, each about 2 1/2 inches (6 cm) in diameter and 1/2 inch (1 cm) thick. Set on a parchment-lined plate or baking sheet. If making ahead, patties will keep well, covered and refrigerated, for up to 1 day. 4. Heat 2 tbsp (30 mL) oil in a large heavy-­ bottom frying pan set over medium-high heat. Cook patties until golden and cooked through, about 2 to 3 minutes per side. Remove from heat. Squeeze a little lemon overtop. Serve slathered with spicy herbed sauce, sandwiched between buns with lettuce and tomato. Serve with more condiments for guests to add if they like. Makes 10 sliders

STICKY HONEY & SPICY CHILI CRISP DRUMSTICKS WITH RANCH Classic sticky honey wings are amped up with the addition of spicy Chinese chili crisp. Cool their underlying heat with a dunk in a delicious homemade ranch sauce. This recipe is easily doubled. 1/4 cup (60 mL) liquid honey 2 tbsp (30 mL) chili crisp, plus 1 more tsp (5 mL) for drizzling 2 tbsp (30 mL) rice wine vinegar 1 tbsp (15 mL) salt, preferably kosher 2 lbs (905 g) chicken drumsticks

PANCAKES 4 cups (1 L) all-purpose flour 2 tsp (10 mL) kosher salt 2 cups (500 mL) hot water

1 1/2 cups (375 mL) finely chopped green onions, darker green tops included, about 2 bunches 4 to 6 tbsp (60 to 90 mL) vegetable oil, for cooking

SOUR CREAM SAUCE 1 cup (250 mL) sour cream 2 tbsp (30 mL) lemon juice 1 tsp (5 mL) onion powder 1/2 tsp (2 mL) garlic powder 1/2 to 1 tsp (2 to 5 mL) salt

RANCH DIP 1/2 cup (125 mL) mayonnaise 1/4 cup (60 mL) sour cream

2 to 3 tbsp (30 to 45 mL) buttermilk or 2 tbsp (30 mL) milk mixed with 1 tsp (5 mL) lemon juice 2 tbsp (30 mL) finely chopped dill 2 tbsp (30 mL) finely chopped chives

1. Whirl flour with salt in a food processor. With motor running, slowly pour in water. Whirl until water is added and mixture begins to come together. Turn onto a generously floured surface. Roll into 10 balls. Flatten slightly and wrap in plastic wrap. Let stand for 1 hour. 2. Meanwhile, stir sour cream with lemon juice, and onion and garlic powders in a small bowl. Add 1/2 tsp (2 mL) salt. Taste and add more as you like. 3. On a lightly floured surface, roll out one ball into a disc about 8 inches (20 cm) across. Sprin kle with 1 heaping tbsp (22 mL) green onions. Roll pancake up jelly roll–style then take that thin rolled up log and swirl it into a snail shape. Gently press edges together. Using a rolling pin, roll out into a thin pancake about 6 inches (15 cm) wide. If dough separates, press together as needed. Repeat with remaining pancake ingredients. Stack between layers of wax paper. You should have 10 pancakes in total. If making ahead, prepared rolled-out dough discs will keep well, in a sealed plastic bag between wax paper and refrigerated, for up to 1 day. 4. To cook pancakes, heat 1 tbsp (15 mL) oil in a medium frying pan set over medium heat. Cook 1 pancake at a time, until golden, 2 to 4 minutes per side. Increase heat as needed. Remove to paper towel–lined plate. Repeat with remaining pancakes, adding more oil as needed. Cut each into 6 wedges and serve warm in individual dishes or containers along with sour cream sauce for dipping. Alternatively, thin the sauce with a bit of water and drizzle over pancake pieces. Sprinkle with remaining green onions. Serves 10 as an appetizer

Oil for grill

1. In a small bowl, stir honey with chili crisp, vinegar and salt. Place chicken in a resealable plastic bag. Pour about half of spicy honey mixture overtop. Seal bag, pressing out any air. Massage into chicken. Twist the top so chicken stays covered in marinade. Seal with a rubber band. Refrigerate for at least 2 hours or overnight. Reserve remaining spicy honey for brushing during barbecuing. 2. Meanwhile, stir mayo with sour cream, buttermilk, dill and chives. Cover and refriger ate until ready to use. If making ahead, sauce will keep well for up to 3 days in fridge. 3. When ready to cook, lightly oil the grill and preheat barbecue to medium-low, leaving one side turned off. 4. Barbecue chicken, turning occasionally until cooked through, 20 to 25 minutes. Occasion ally brush chicken with reserved spicy honey for the first 10 minutes of cooking. Discard any leftover mixture. Watch chicken carefully. If chicken begins to brown too quickly, remove to part of the grill with the burner turned off. Remove drumsticks from grill as they’re done. Serve drizzled with more chili crisp alongside ranch sauce for dipping.

Makes about 10 drumsticks

154 FOOD & DRINK SUMMER 2023