LCBO Food & Drink Travel 2025

RECIPES

Coming Attractions from page 83

FRITO PIE Frito Pie is like a cross between chilaquiles and loaded nachos, and it’s pretty much got your munchies crushed. Both Texas and New Mexico claim it as their own, but the real star here is ground New Mexico chili powder, arguably the culinary pride of the state. It can be sourced online and should only contain chilies, not a “blend of spices.” CHILI 2 tbsp (30 mL) canola oil 1 large onion, chopped 4 cloves garlic, finely chopped 2 lbs (905 g) medium ground beef 21/2 tsp (12 mL) Diamond Crystal kosher salt 2 tbsp (30 mL) all-purpose flour 2 cups (500 mL) water or homemade beef stock 1 can (796 mL) crushed tomatoes 1/3 cup (80 mL) ground New Mexico chili 1 tbsp (15 mL) ground cumin 1/4 tsp (1 mL) dried oregano 1/4 tsp (1 mL) freshly ground black pepper 1 bag (340 g) Fritos Original 3 cups (750 mL) double (or triple) blend shredded cheddar 1 large white onion, chopped

of the chili. Scatter with another handful of Fritos, more chili, more cheese, and finish with chopped onion. 4. Bowls can be further customized with some or all of the optional toppings, using as much or as little of each as you like.

ROAST CHICKEN WITH COGNAC Sometimes, you hear that you need to start a recipe a day ahead and you stop reading. Please don’t. Liberally salting your chicken and letting it stand in your refrigerator for a day is the real secret to a great roast chicken. If you’re not feeling loose with cash, brandy makes a less cher sub for the Cognac here. 31/2 to 4 lb (1.58 to 1.81 kg) chicken 5 tsp (25 mL) Diamond Crystal kosher salt, divided

Serves 8

WHAT TO SERVE Moosehead Chelada LCBO 32618, 6 pk, $17.45

A hybrid of chili and nachos sounds like a great match for a sharp, refreshing lager-style beer, especially one spiked with lime and salt.

2 onions, sliced 1/2 inch (1 cm) thick 6 sprigs thyme or 12 sprigs tarragon 4 tbsp (60 mL) unsalted butter 1/4 cup (60 mL) Cognac, divided 1/2 cup (125 mL) chicken stock (or salt-reduced broth)

Inside Scoop from page 21

1. Trim excess fat from opening of cavity with a pair of kitchen shears. Season inside of chicken with 11/2 tsp (7 mL) salt. Sprinkle remain ing 31/2 tsp (17 mL) all over chicken and set breast side up on a rack in a small roasting tin. Refrigerate 18 to 24 hours. Remove from fridge 1 hour before roasting. 3. Remove chicken and rack from pan. Arrange onion slices on bottom of pan and set rack with chicken overtop. 4. Stuff cavity with herb sprigs. Gently melt butter until just liquified. Whisk in 2 tbsp (30 mL) Cognac. Brush mixture over chicken. 5. Roast on centre rack for 30 minutes. Com bine chicken stock and remaining 2 tbsp (30 mL) Cognac; tip into pan. Return chicken to oven and cook 30 to 35 minutes longer or until a thermometer inserted into thickest part of thigh registers 160°F (71°C). Remove from oven. Let stand 15 minutes before carving into quarters. 2. Preheat oven to 400°F (204°C).

OPTIONAL TOPPINGS Sour cream Chopped tomato Sliced fresh or pickled jalapeño Chopped cilantro Hot sauce

SHAMROCK SHANDY BY CHARLENE ROOKE

Any blended Irish whiskey is perfect for this smooth, golden cocktail. Using a lager-style beer adds crisp, malty notes, or select an IPA for a slightly bitter hoppy edge. A wheat beer will give it a creamier texture. 1 oz Irish whiskey 6 oz lemonade (store-bought or homemade) 6 oz beer Lemon wheel for garnish 1. Fill a large highball or beer glass halfway with ice. Add Irish whiskey and lemonade. Stir gently to combine. Slowly top with beer, creat ing a foamy head. Garnish with lemon wheel and serve.

1. Heat oil in a large pot over medium heat. Fry onion 5 to 6 minutes until translucent. Add garlic and cook 1 minute longer. Crumble beef over top and cook, breaking apart with a fork, until no longer pink. Stir in salt, then flour, ensuring there are no lumps. 2. Pour 2 cups (500 mL) water or stock over top and bring to a boil, stirring constantly. Add tomatoes, ground chili, cumin, oregano and pepper. Bring to a boil once again, then reduce heat to low, cover and cook 30 minutes. 3. To serve, place a handful of Fritos in the bottom of an individual serving bowl. Top with a handful of cheese and a small ladleful

6. Discard onions and spoon some of the pan sauce over the chicken pieces to serve.

Serves 4

Makes 1 drink

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