LCBO Food and Drink Winter 2016

4 Remove chops from bag, pat dry and dis- card brine. Working with 1 chop at a time, lay flat on a board; with a sharp pairing knife parallel to board and centred between the top and bottom of the chop on the opposite side of the bone, cut a slit about 3 inches (8 cm) long. Work the tip of the knife into the meat to create a generous pocket for the stuffing; repeat with remaining chops. 5 Toss stuffing with cheese, season with salt and pepper to taste, and divide between pockets. 6 Heat remaining 1 tbsp (15 mL) each of but- ter and olive oil in a large ovenproof skillet. Season chops with freshly ground pepper and brown 3 minutes per side, turning carefully to ensure stuffing remains in place. Roast in oven for 15 to 18 minutes or until juices run clear. Serve immediately. Serves 4 TIP  Toast hazelnuts in a 375°F (190°C) oven for 10 to 12 minutes or until golden and fragrant; when cool enough to handle, gather in a clean kitchen towel, fold to enclose and rub nuts to remove skins.

½ small onion, finely diced 2 tsp (10 mL) finely chopped thyme

6 dried black figs, trimmed of stem and diced 1 cup (250 mL) chopped stale whole-grain bread ¼ cup (60 mL) chopped, toasted and skinned hazelnuts (see TIP this page) 2 tbsp (30 mL) chicken stock or water 2 oz (60 g) coarsely grated Comte cheese Salt and freshly ground black pepper 1 In a medium pot, combine water, salt, maple syrup, thyme and 3 cloves garlic. Stir to dis- solve salt and bring to a boil; remove from heat and cool to room temperature. Stir in mustard. Add chops to a large re-sealable plastic bag and pour brine over. Seal and refrigerate for 4 to 8 hours. 2 In a medium skillet, heat 1 tbsp (15 mL) each butter and olive oil over medium heat. Fry onion for 4 to 5 minutes or until golden. Finely chop remaining 2 cloves of garlic and add to onions; stir to combine and cook 1 minute longer. Add thyme, figs, bread and hazelnuts; stir to coat all in butter. Remove from heat, stir in chicken stock and set aside to cool. 3 Preheat oven to 375°F (190°C).

FIG & HAZELNUT-STUFFED PORK RIB CHOPS These sweet-salty chops are fabulous Sunday night fare. Begin by brining in the morning, go about your day and finish them in the evening. Serve them with tender-crisp green beans. 3 cups (750 mL) water 2 tbsp (30 mL) kosher salt 2 tbsp (30 mL) maple syrup Generous sprig thyme 5 cloves garlic, peeled, divided 1 tbsp (15 mL) whole-grain mustard 4 bone-in pork rib chops, each about 12 oz (375 g)

2 tbsp (30 mL) butter, divided 2 tbsp (30 mL) olive oil, divided

TONIGHT ’ S

WAITING

With over 40 locations across Ontario, you’re never far from a Keg Steakhouse + Bar. Classic cocktails, signature appetizers and mouthwatering steaks are all part of the recipe to a great night at The Keg, but the key ingredient is the people you come here with. See you tonight.

kegsteakhouse.com

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