LCBO Food & Drink Summer 2024

ESPRESSO & TONIC BY VICTORIA WALSH

1/3 cup (80 mL) freshly squeezed orange juice 1/4 cup (60 mL) mezcal 2 tbsp (30 mL) cider vinegar 1 tbsp (15 mL) hot sauce, preferably Valentina 1 tsp (5 mL) garlic powder 1 tsp (5 mL) freshly ground black pepper TAJÍN DRY RUB 1/3 cup (80 mL) Tajín 1/3 cup (80 mL) dark brown sugar 2 tsp (10 mL) freshly ground black pepper

Move over Espresso Martini—there’s a new caffeinated cocktail in town. This tall, whisky spiked drink showcases a combo of coffee and tonic water, which has become increasingly popular in the café scene under the catchall term “cold brew tonic.” 1 orange 1 oz whisky 2 oz brewed espresso 4 to 6 oz tonic water (or a mix of soda and tonic), chilled Cinnamon stick for garnish (optional) 1. Pull a long piece of zest or slice a round cheek from orange and set aside for garnish. Squeeze 1/2 oz juice from orange for drink, saving rest for another use. 2. Pour whisky, espresso and orange juice into a tall, ice-filled glass. Add tonic. Gently stir to mix. Garnish with orange zest or slice and cinnamon stick (if desired). Makes 1 cocktail

CHICKEN 2 whole chickens, each 2 3/4 to 3 lbs (1.24 to 1.36 kg) 2 tbsp (30 mL) olive oil

POTATO CHIP SALAD BY KRIS OSBORNE

A light lettuce and herb salad is tossed with a bright lime dressing and salt and vinegar chips, which act like tangy croutons. You need kettle-cooked chips—such as Kettle Brand, Miss Vickies or Covered Bridge—for this recipe, as they’ll maintain their crunch when dressed. Instead of parsley and mint, you could swap in delicate herbs like dill, tarragon, basil or chives. 1 lime, sliced into thin rounds, ends saved for juicing 1/4 cup (60 mL) olive oil 2 tsp (10 mL) fresh lime juice 1/4 tsp (1 mL) salt 2 cups (500 mL) packed torn frisée leaves 2 cups (500 mL) packed baby arugula 1/2 cup (125 mL) packed flat-leaf parsley leaves 1/2 cup (125 mL) packed mint leaves 1 cup (250 mL) kettle-cooked salt and vinegar chips Flaky sea salt and freshly ground pepper to taste Arugula microgreens for serving (optional) 1. In a small frying pan, lay lime slices in a single layer. Pour in oil and place over medium heat. Cook until fragrant and lightly browned, about 2 minutes per side. Strain through a fine mesh sieve into a bowl. Discard limes. Whisk in lime juice and salt. Set aside. (Whisk again before using.) 2. Place frisée and arugula in a large bowl. Roughly chop or tear any large herb leaves, leaving small leaves intact. Add to bowl with lettuces. Toss greens with enough dressing to coat lightly, saving rest for another use. 3. Lightly crush potato chips with your hands and add to bowl. Gently toss to combine. Season with flaky salt and pepper. Serve immediately, topped with a sprinkling of microgreens, if using. Serves 4

1. For the sauce, stir ketchup, lager, orange juice, mezcal, vinegar, hot sauce, garlic powder and black pepper in a small pot. Bring to a gentle simmer over medium heat. Reduce heat to maintain simmer. Cook, stirring occasionally, until thick enough to coat back of a spoon, about 20 minutes. You should have about 1 cup (250 mL). Set aside to cool.

2. For the dry rub, mix Tajín, sugar and black pepper in a small bowl until evenly combined.

Fresh Takes from page 70

3. For the chicken, split chickens in half by cutting along one side of the breastbone and then one side of the spine. (Use a sharp chef’s knife or poultry shears.) Rub all sides with oil then sprinkle generously with dry rub, about 3 tbsp (45 mL) per half. Save rest of rub for another use.

4. Oil grill and preheat barbecue on high until it reaches 500°F (260°C).

5. Turn off burners on one side of barbecue. Arrange chicken halves, skin side down, on unheated side. Close lid and cook for 10 min utes. Flip chicken, close lid and continue to cook until an instant-read thermometer inserted into thickest part of breasts reads 165°F (74°C), about 30 to 40 minutes. Baste with sauce in the last 10 minutes of cooking. Remove from barbecue, tent with foil and let rest 10 minutes before serving.

GRILLED HALF CHICKENS WITH MEZCAL BBQ SAUCE

A grilled half chicken offers you the best of both worlds. Not only does the bird cook evenly, but it’s easier to move around the grill than a spatchcocked whole bird. Tajín, the MVP of our dry rub, is a Mexican salt flavoured with lime and chilies. You can find it at many large super market chains as well as most Latin-American grocers. To save time, have your butcher split the chickens in half for you.

Serves 8

WHAT TO SERVE Indie Ale House Instigator IPA LCBO 16080, 473 mL, $4.25

Match the sweet-tart power of the BBQ sauce in this dish with a beer with a forthright per sonality—a fruity, spicy IPA.

MEZCAL BBQ SAUCE 1/2 cup (125 mL) ketchup 1/2 cup (125 mL) lager

FOOD & DRINK SUMMER 2024 131