LCBO Food & Drink Summer 2025

In a Pickle from page 57

1. Place water, garlic cloves, bay leaves and 2 tbsp (30 mL) Old Bay in a large pot. Bring to a boil over high heat. Add corn to pot and cook for 3 minutes from time it hits the water. Transfer to a baking sheet. Add potatoes to pot. When it returns to a boil, reduce heat a few notches to maintain a light boil. Cook until just done, 10 to 15 minutes. Transfer with slotted spoon to sheet with corn. Set aside. (Cooking liquid can be strained, cooled and frozen to poach or boil seafood.) 2. Drizzle corn and potatoes with enough oil to coat lightly. Season lightly with salt and pepper. Gently toss to coat. Set aside. 3. In a large mixing bowl, drizzle shrimp with enough oil to coat lightly. Season with salt (if necessary—most frozen shrimp are already salty) and pepper. Toss to coat. Set aside. 5. Place corn and potatoes on grill. Cook, turn ing occasionally, until nicely charred. Potatoes will take 2 to 3 minutes; corn will take about 4 minutes. Transfer to a large serving platter or large baking sheet. (If baking sheet is aluminum, line it with parchment paper.) Cover loosely with foil to keep warm. 6. Reduce heat on one side of grill to medium and other to medium-high. Grill sausages over medium, turning occasionally, until lightly charred and heated through, about 6 minutes. Grill shrimp over medium-high until cooked through, about 2 minutes per side. Transfer shrimp to platter. Slice sausages into smaller chunks. Transfer to platter. 7. Place butter, remaining 11/2 tsp (7 mL) Old Bay and grated garlic in a small saucepan over medium heat. Whisk and swirl pan just until butter is melted, creamy and emulsified. Remove from heat and add hot sauce to taste. Transfer to a serving bowl or small individual ramekins. Sprinkle platter with parsley and serve with butter sauce, lemon wedges and hot sauce. 4. Preheat grill to high. Clean and oil grate.

3. For the fish, season fillets with salt. Whisk mayonnaise, mustard and garlic in a shallow bowl until combined. Add fish and use your hands to coat fully in mixture. Place bread crumbs in a shallow bowl and season with salt and pepper. 4. Heat about 1-inch (2.5-cm) oil in the bottom of a wide pot over medium heat until it reaches 350°F (177°C). Working in two batches, dredge fish in crumbs and fry, turning occasionally, until golden brown and just cooked through, about 4 minutes per batch. Lay on a paper towel–covered baking tray or plate to drain. 5. Lightly toast bread, if desired. To build sandwiches, spread insides of all slices with dill mayo and add a layer of slaw. Top with fried fish, thickly sliced pickles, a handful of potato chips and remaining bread slice. Serve immediately. WHAT TO SERVE Manitoulin Brewing Ten Mile Point Pilsner LCBO 19727, 473 mL, $3.85 A refreshing pilsner with peppery, grainy notes cuts nicely through the fried fish and multiple pickle notes in these scrumptious sandwiches. PICKLE BOATS WITH JAPANESE-STYLE EGG SALAD Boil 5 large eggs for 11 minutes, drain and transfer to a bowl of cold water to chill. Peel eggs and cut in half. Separate whites and yolks. Mash yolks with a fork until smooth and fold in 1/4 cup (60 mL) Kewpie mayonnaise and 1/4 tsp (1 mL) sugar. Chop whites and fold into yolks. Season with salt to taste. Use a teaspoon to scoop out seed cavity from 8 to 10 pickle halves, and pat dry with paper towel. Fill pickle boats with egg salad and sprinkle with furikake or black sesame seeds. Makes 8 to 10 boats WHAT TO SERVE Timothy Taylor’s Landlord LCBO 21059, 500 mL, $4.30 A classic English pale ale is the finest accom paniment whenever eggs and pickling join forces. “Taylor’s” is the brew of choice in Yorkshire. Serves 4

ZESTY FRIED FISH SANDWICH WITH PICKLES & PICKLE BRINE SLAW

In this gourmet spin on a Filet-O-Fish sandwich, pickles are featured in three ways: thickly sliced, in a briny slaw, and in a handful of spicy dill pickle chips. Lake fish such as pickerel is lovely here—leave its thin skin on, and double-check that the prickly line of pin bones running down the middle of the filet has been fully removed— use tweezers to pluck any strays. PICKLE BRINE SLAW 4 cups (1 L) thinly sliced cabbage 1 jalapeño, seeded, thinly sliced 1/2 cup (125 mL) thinly sliced red onion 1/4 cup (60 mL) pickle brine Salt and freshly ground pepper to taste

SPICY DILL MAYO 1/2 cup (125 mL) mayonnaise 2 tbsp (30 mL) chopped dill 1 tsp (5 mL) finely grated lemon zest 1/2 tsp (2 mL) hot sauce 1/4 tsp (1 mL) sugar

FISH & SANDWICHES 1 lb (455 g) pickerel or other lake fish fillets, cut into pieces to fit bread Salt and freshly ground pepper to taste 1/3 cup (80 mL) mayonnaise 1 tsp (5 mL) Dijon mustard 2 cloves garlic, grated on rasp 11/2 cups (375 mL) plain dry bread crumbs Canola oil for frying 8 slices white bread, preferably pullman loaf or milk bread 4 pickle halves, thickly sliced 2 cups (500 mL) spicy dill pickle chips, preferably Miss Vickie’s 1. For the slaw, combine cabbage, jalapeño and red onion in a medium-size mixing bowl. Add pickle brine and toss to combine. Season lightly with salt and generously with pepper. Let stand for at least 20 minutes to soften vegetables. 2. For the mayo, whisk mayonnaise, dill, lemon zest, hot sauce and sugar in a small bowl until combined. Cover and refrigerate until ready to use.

Serves 6

WHAT TO SERVE Paulaner Hefe-Weissbier LCBO 337881, 500 mL, $3.55

A premium wheat beer contributes its own fruit and aromatic spice flavours to the match, with a smooth, rich texture that still refreshes.

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SUMMER 2025 ————————