LCBO Food & Drink Summer 2024

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4. Carefully lower chicken into hot oil. Cook, turning occasionally, until coating is golden and crisp, and chicken is cooked to an internal temperature of 165°F (74°C), 10 to 12 minutes. Remove to prepared cooling rack to drain for 5 minutes. 5. While the chicken is cooking, prepare the Nashville hot sauce. Melt butter with hot sauce, oil, chili powder, garlic powder, cayenne pepper, celery salt and salt in a small skillet over medium heat, whisking to combine. When it comes to a simmer, let it cook for 1 to 2 minutes. Reduce heat to low to keep warm until ready to use. After chicken has drained, quickly turn each piece in sauce and return to cooling rack. 6. Stir mayonnaise with pickle brine and pepper in a small bowl. To build sandwiches, spread mayonnaise mixture over bottom buns. Top with pickles, lettuce, chicken and top bun. Serve immediately.

3. Spread bacon slices on prepared rack. Brush slices with half of jalapeño mixture. Flip and brush with remaining mixture. 4. Place on centre rack in oven and bake until golden and crisp, about 35 minutes. Remove from oven and serve immediately.

NASHVILLE HOT CHICKEN SANDWICH A sandwich like no other, Nashville hot chicken gets its distinct punch from a dunk in a spicy butter bath after it comes out of the fryer. Piled high on a toasted pretzel bun with pick les and peppery mayo, it requires both hands and a lot of napkins to eat. The Nashville hot sauce is also delicious on chicken wings, boiled seafood or even roasted cauliflower. CHICKEN 1 1/2 cups (375 mL) shaken buttermilk 2 tbsp (30 mL) pickle brine 2 tsp (10 mL) paprika 2 tsp (10 mL) garlic powder 3/4 tsp (4 mL) salt, divided Pinch freshly ground pepper 4 boneless, skinless chicken breasts, tenders removed 1 cup (250 mL) all-purpose flour Canola oil for frying NASHVILLE HOT SAUCE 1/4 cup (60 mL) salted butter 1/4 cup (60 mL) Louisiana-style hot sauce

Serves 4

COWBOY CANDY Cowboy candy (aka candied jalapeños) is a mashup of pickles and sweet preserves. Spicy, sweet and tangy, it’s a unique addition to a charcuterie board, fantastic on pepper oni or Hawaiian pizza, and a fun garnish to a Bloody Caesar. Bonus: the leftover syrup can be used as a sweetener for spicy Margaritas.

Serves 4

WHAT TO SERVE Dragon Stout LCBO 546408, 6 pk, $15.95

Pilsner lager is the standard match for spicy fried chicken, but a rich, smoky tropical stout is a daringly delicious option, even in summer!

2 tbsp (30 mL) canola oil 1 tbsp (15 mL) chili powder 1 tsp (5 mL) garlic powder 1/4 tsp (1 mL) cayenne pepper 1/4 tsp (1 mL) celery salt Pinch salt TO SERVE 1/2 cup (125 mL) mayonnaise 1 tbsp (15 mL) pickle brine

7 oz (200 g) jalapeños 1 cup (250 mL) sugar 1/2 cup (125 mL) apple cider vinegar 1 tsp (5 mL) dill seed

JALAPEÑO BACON Kick up your next burger or brunch with crispy oven-baked bacon in a sweet, savoury and spicy sauce flavoured with jalapeños. If you want the flavour without too much heat, just make sure to remove all the veins and seeds from the jalapeños. For this recipe, we got the best results with PC Dry Cured Bacon. 1 large jalapeño, coarsely chopped with seeds and veins, about 1/2 cup (125 mL) 1/4 cup (60 mL) dark brown sugar

1/2 tsp (2 mL) mustard seed 1/2 tsp (2 mL) chipotle powder 1/2 tsp (2 mL) salt

1/4 tsp (1 mL) freshly ground black pepper 4 pretzel or regular burger buns, toasted Sliced pickles and iceberg lettuce for serving 1. For the chicken, stir buttermilk, brine, paprika, garlic powder, 1/4 tsp (1 mL) salt and pepper in a large bowl. Add chicken breasts and push down so they are fully covered. Mari nate for 30 minutes at room temperature. 2. In a large shallow bowl, mix flour with remaining 1/2 tsp (2 mL) salt. Remove chicken and let excess buttermilk drip off. Dredge thor oughly in flour and transfer to a plate. Let sit for 20 minutes to dry. 3. Fill a large, heavy-duty pot with 2 inches (5 cm) of oil and heat to 350°F (177°C). Line a baking sheet with paper towel and top with a cooling rack.

1. Remove stems from jalapeños and slice into 1/4-inch (5-mm) thick rounds.

2. In a medium saucepan, combine sugar, vin egar, dill seed, mustard seed, chipotle powder and salt. Bring mixture to a boil and cook until sugar dissolves. Reduce heat to a simmer and add jalapeño slices. Cook until jalapeños are tender-crisp and their colour has paled, about 3 minutes. 3. Using a slotted spoon, transfer jalapeños to a 2-cup (500-mL) glass jar. Return pot to heat and cook until liquid is syrupy, 3 to 4 minutes. Pour over jalapeños and let mixture cool com pletely. Cover and refrigerate up to 1 month.

1 tbsp (15 mL) mustard powder 2 tsp (10 mL) ground coriander 1 tsp (5 mL) apple juice or water 1 pkg (500 g) thick-cut bacon

1. Preheat oven to 375°F (191°C). Line a baking sheet with parchment and place a rack on top.

2. In a food processor, pulse jalapeño with sugar, mustard powder, ground coriander and apple juice or water until jalapeños are finely chopped and a paste forms.

Makes 1 1/2 cups (375 mL)

122 FOOD & DRINK SUMMER 2024