LCBO Food & Drink Summer 2025

FAJITAS 2 red peppers 2 yellow peppers 1 extra-large sweet onion, about 1 lb (455 g) Canola oil for brushing 1 block (455 g) extra-firm tofu 2 top sirloin steaks, cut 3/4-inch (2-cm) thick, 1. For the guacamole, combine lime juice and onion in a large mixing bowl. Let stand 15 minutes. Halve and pit avocados, and scoop out flesh into bowl. Roughly mash with a fork or potato masher. Stir in feta, cilantro and salt. Transfer to an airtight container. Press a piece of plastic wrap against surface of guacamole so it won’t brown. Cover and refrigerate up to 4 hours. When ready to serve, transfer to a serving bowl and sprinkle with more feta. 2. For the salsa, combine lime juice and onion in a small mixing bowl. Let stand 15 minutes. Add cherry tomatoes, jalapeño and cilantro, but do not mix. Cover and refrigerate up to 4 hours. When ready to serve, season with salt and mix. Transfer to a serving bowl. 3. For the fajita seasoning, combine all ingredi ents in a small bowl. Mix thoroughly. Transfer to an airtight container. Store in a cool, dark place up to 6 months. 4. When ready to grill, quarter peppers. Trim and discard stems, seeds and veins. Place on a baking sheet. Peel and slice onion into 1/2-inch- (1-cm-) thick rounds. Place on sheet with peppers. Brush both sides of onions and peppers with oil and season with fajita season ing. Set aside. 5. Cut tofu lengthwise into four equal slabs. Press between paper towel to remove excess moisture. Place on another baking sheet. Pat steaks dry with paper towel and place on sheet with tofu. Brush both sides of tofu and steak with canola oil and sprinkle with fajita seasoning. Set aside. each about 12 oz (340 g) 16 medium flour tortillas

8. Place tofu and steaks on grill. Cook tofu until nicely charred, about 3 minutes per side. Cook steaks until they reach desired doneness, 2 to 3 minutes per side for medium-rare. Transfer tofu and steaks to a cooling rack set over a baking sheet. 9. If desired, lightly grill tortillas, 5 to 10 seconds per side, and stack on a plate. Cover with a clean kitchen towel to keep warm. 10. Slice peppers into strips and loosen onions into rings. Transfer to a large serving platter or clean baking sheet. (If baking sheet is aluminum, line it with parchment paper.) Slice tofu and steaks into strips. Add to platter or baking sheet. Serve with guacamole, salsa and tortillas. WHAT TO SERVE Olmeca Altos Margarita Classic Lime LCBO 32070, 750 mL, $27.05 So many big flavours—a fiesta on a platter! The tart-sweet balance of a refreshing Margar ita takes everything in its stride, including the spiciness. SHRIMP BOIL MIXED GRILL The classic shrimp boil is reimagined as a grilled dinner with peel-and-eat shrimp, smoky sau sage, summer corn and mini potatoes. Served with an Old Bay butter sauce for dipping, it’s a gloriously messy, napkin-tucked-into-shirt feast to be enjoyed outdoors with cold beer and good friends. 12 cups (3 L) water 5 cloves garlic, unpeeled 3 bay leaves 2 tbsp + 11/2 tsp (30 mL + 7 mL) Old Bay seasoning, divided 4 ears corn, shucked, cut into thirds 11/2 lbs (680 g) mini potatoes, not too small Canola oil for grilling Salt and freshly ground pepper to taste 11/3 lb (605 g) 16-20 zipperback shrimp, rinsed, patted dry 1 lb (455 g) garlicky smoked sausage, such as chouriço or linguiça 3/4 cup (175 mL) unsalted butter, cold, diced 1/2 tsp (2 mL) finely grated garlic Hot sauce (preferably Frank’s RedHot) to taste, plus more for serving Chopped flat-leaf parsley to garnish Lemon wedges for serving Serves 8

FAJITA MIXED GRILL WITH FETA GUACAMOLE & CHERRY TOMATO SALSA Anyone who has enjoyed the sizzling ceremony of fajitas will love this platter of grilled steak, tofu, peppers and onions, all spiced up with a Tex-Mex seasoning. It’s a make-your-own affair with flour tortillas, feta-spiked guacamole and cherry tomato salsa. If you opt for store-bought salsa and guac, this dish could be a regular weeknight grill. FETA GUACAMOLE 3 tbsp (45 mL) fresh lime juice 1/4 cup + 2 tbsp (60 mL + 30 mL) finely chopped red onion 3 ripe avocados 2/3 cup (150 mL) crumbled feta, plus more for serving 1/2 cup (125 mL) chopped cilantro Salt to taste

CHERRY TOMATO SALSA 1 tbsp (15 mL) fresh lime juice

3 tbsp (45 mL) finely chopped red onion 2 cups (500 mL) quartered cherry or grape tomatoes

1 jalapeño pepper, finely chopped 3 tbsp (45 mL) chopped cilantro Salt to taste

FAJITA SEASONING 2 tbsp (30 mL) Diamond Crystal kosher salt or 1 tbsp (15 mL) table salt

6. Preheat grill to medium-high. Clean and oil grate.

1 tbsp (15 mL) ancho chili powder 1 tbsp (15 mL) smoked paprika 1 tsp (5 mL) cumin 1 tsp (5 mL) freshly ground pepper 1/2 tsp (2 mL) garlic powder 1/2 tsp (2 mL) onion powder 1/2 tsp (2 mL) ground chipotle

7. Place peppers and onions on grill. Cook until nicely charred and tender. Peppers will take about 3 to 4 minutes per side; onions will take about 4 minutes per side. Transfer back to baking sheet.

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———————— SUMMER 2025