LCBO Food & Drink Winter 2017

The Dark Side of Beer from page 75

cook until softened and golden, about 10 min- utes. Lower heat and stir in flour until well- combined, about 30 seconds. 3 Stir in mushrooms to combine. Slowly add stout, soy sauce and beef stock while stirring to avoid lumps. Increase heat until bubbling and thickened, then lower heat, cover and simmer for 10 minutes. Set aside while pre- paring Polenta and rib chops. 4 Once Polenta is prepared, heat remaining 2 tbsp (30 mL) vegetable oil over medium- high heat in a large skillet. 5 Generously season pork with salt and cook chops on one side until golden, about 5 min- utes. Turn pork over and cook until browned on second side and meat is cooked through, about another 5 minutes. 6 Set chops aside, tented in foil. Pour any cooking juices from skillet into mushroom sauce, warm through and check sauce for seasoning. If sauce is too thick, add a drop of water to thin. 7 To serve, place Polenta on plate, top with a pork chop and a good amount of sauce overtop. Serves 4 POLENTA Polenta is simply a porridge made from ground cornmeal. The key to making it prop- erly is to season it well and create a creamy texture. It should act as a neutral backdrop to a rich flavourful sauce, in this case the stout- and-mushroom sauce. Prepare the Polenta just prior to cooking the rib chops. 5 cups (1.25 L) water 1 tsp (5 mL) salt 1 cup (250 mL) fine-ground cornmeal 1 tbsp (15 mL) unsalted butter 1 In a large pot, bring water and salt to a boil over high heat, then lower heat to simmer. 2 Using a whisk, slowly add cornmeal to water in a gradual stream, similar to sand in an hour glass. Continue whisking until all the corn- meal has been added and the mixture begins to thicken. 3 Switch to a wooden spoon and continue to cook, stirring occasionally, for 15 minutes. The cornmeal should absorb all the liquid and retain a creamy consistency. Stir in the butter. Cover and set aside. It will retain its heat until it is to be served. Serves 4

ROASTED CHICKEN LEGS WITH ORANGE & GARL IC This recipe takes the humble chicken leg and turns it into something earthy and complex. Serve it with some greens and crusty bread for the perfect meal. 8 whole cloves garlic, peeled and lightly crushed 2 tbsp (30 mL) unsalted butter 1 tbsp (15 mL) brown sugar 1 medium navel orange 4 chicken legs, about 10 oz (300 g) each Salt and freshly ground black pepper 1 tsp (5 mL) ground coriander 3 tbsp (45 mL) water, plus more, hot, if needed 1 Preheat oven to 300°F (150°C). 2 In a large glass baking dish, add garlic, but- ter and brown sugar. Using a vegetable peeler, remove 4 large strips of zest from orange and add to dish. Halve the orange and squeeze juice into dish; add halves. 3 Place chicken legs in dish and generously season with salt and pepper. Divide the corian- der between the 4 legs, rubbing it into the skin. 4 Cover dish tightly with foil and bake for 1 hour. 5 Remove from oven and increase heat to 450°F (230°C). Remove foil, baste the chicken legs with cooking liquid, stir in 3 tbsp (45 mL) water and return uncovered to heated oven. 6 Continue cooking until chicken is golden, about 20 to 25 minutes, checking occasionally to avoid burning. 7 Remove chicken fromdish. Carefully squeeze any residual juice from orange halves into cooking juices. Remove orange zest. Using the back of a fork mash up the garlic cloves. Stir the sauce to combine and pour over chicken legs. If needed add 1 tbsp (15 mL) hot water to dish to loosen sauce. Serves 4

SUMAC-RUBBED PORK RIB CHOPS WITH STOUT-&- MUSHROOM SAUCE Sumac, the ground-up berries of the sumac plant is a wonderful spice used throughout the Middle East. It adds a bright lemony note to food, along with a certain earthiness. When purchasing pork chops, be sure that the four chops will fit comfortably in the pan, allowing you to cook them all at once. 2 tbsp (30 mL) ground sumac (can be found in bulk stores or Middle Eastern stores) 2 tsp (10 mL) fresh thyme, coarsely chopped ¼ cup (60 mL) vegetable oil Freshly ground black pepper 4 thick-cut pork rib chops, each 7 oz (200 g), about 1 inch (2.5 cm) thick 2 tbsp (30 mL) unsalted butter 1 cup (250 mL) shallots, peeled and thinly sliced (or finely chopped Spanish onion) 2 tbsp (30 mL) fresh sage, coarsely chopped 2 tbsp (30 mL) all-purpose flour 5 oz (150 g) assorted mushrooms, stems removed (tested recipe used cremini, shiitake and oyster) ½ cup (125 mL) stout

1 tsp (5 mL) dark soy sauce 1 cup (250 mL) beef stock Polenta (recipe follows) Salt

1 In a large plastic freezer bag, stir together sumac, thyme, 2 tbsp (30 mL) vegetable oil and a generous grinding of black pepper. Add pork and massage mixture into the meat to distribute evenly. Let marinate in refrigerator for at least 2 hours. 2 In a medium saucepan, melt butter over medium-high heat, add shallots and sage and

94  FOOD & DRI NK WINTER 2017