LCBO Food & Drink Winter 2018

TRENDSPOTTING from page 19

3 For the shrimp, rinse thoroughly under cold running water. Pat dry with paper towel. Transfer to mixing bowl. Toss with oil, salt and pepper. 4 Heat 2 large cast-iron or heavy-duty non- stick frying pans over medium heat for 5 min- utes. Raise heat to medium-high. When hot, add shrimp in single layers. Cook until cooked through, about 2 minutes per side. Transfer to a warmed serving platter and sprinkle with parsley, if using. Serve with some vinaigrette in a small bowl to dip and a bowl for the shells. Serves 4 as a main course or 8 as an appetizer YOGURT-TAHINI PARFAITS This is where healthy meets hearty. Greek yo- gurt is the base for a new-wave parfait with a sauce spun from tahini and date honey, and sprinkled with halvah (a dense, sweet sesame candy available at Middle Eastern stores), toasted almonds and fruit. ½ cup (125 mL) whole almonds, roughly chopped 2 cups (500 mL) full fat Greek yogurt (such as Liberte 5%) ½ cup (125 mL) tahini, well stirred 1 pint raspberries (may also use mandarin segments, chopped orange, blueberries or your preferred fruit) 1 Spread chopped almonds in a medium skil- let over medium heat and toast until lightly browned, stirring often, for about 2 minutes. 2 Stir yogurt until smooth and divide among 4 glasses or dessert bowls. 3 Mix together tahini and honey until com- bined. To make more pourable, microwave for 20 seconds and stir before serving. 4 Drizzle tahini-honey over yogurt and top with chunks of halvah, fruit and toasted chopped ¼ cup (60 mL) date honey 2 oz (60 g) halvah, crumbled A Taste of tahini from page 29

SMASH BURGERS WITH CHEESE , PICKLES AND SPECIAL SAUCE Griddled all-beef patties topped with gooey cheese and a truly special sauce, these smash burgers are a game changer. Chuck is an ideal cut for burgers, as its meat-to-fat ratio will en- sure juicy results. A cast-iron pan or griddle is essential here for the best possible crust—the high heat can also damage a nonstick pan. If you only have a thin metal spatula, you can double up with another spatula or cheese slicer to properly press the beef. SPECIAL SAUCE 1 tbsp (15 mL) finely chopped shallot 2 tsp (10 mL) cider vinegar 6 tbsp (90 mL) mayonnaise (reduced fat is fine) 2 tbsp (30 mL) ketchup 2 tsp (10 mL) sriracha sauce 1 tsp (5 mL) yellow mustard ½ tsp (2 mL) Worcestershire sauce Pinch ground cumin BURGERS 1 lb (500 g) good quality ground beef chuck 2 tsp (10 mL) vegetable oil Salt and freshly ground pepper to taste 16 slices bread-and-butter pickles, drained 4 pieces leaf lettuce (slightly bigger than bun) 1 For the special sauce, combine shallot and vinegar in a small mixing bowl. Let stand 15 minutes. Stir in rest of ingredients. (Sauce will keep, covered and refrigerated, for 5 days.) 2 Divide beef into 4 even portions. With mini- mal handling, form each portion into a ball. 3 Heat a seasoned cast-iron griddle or large skillet over a medium heat for 5 minutes. Turn fan over stovetop on high and raise heat under pan to high. Add vegetable oil and spread with balled-up paper towel clutched in tongs. Add beef balls and firmly press each ball down with sturdy metal spatula to a 4-inch (10-cm) diam- eter. Season tops with salt and pepper. Cook, undisturbed, until brown crust forms, about 2 minutes. Flip, making sure to get under the crust. Season tops with salt and top each patty with cheese slice. Cook until burger reaches desired doneness, about 1 minute for medium or 2 minutes for well done. 4 Smear bun bottoms generously with special sauce. Top each with patty, 4 pickle slices and lettuce. Add bun tops and serve immediately. Serves 4 4 thin slices processed cheese 4 soft, medium-size burger buns

SHRIMP A LA PLANCHA WITH SMOKED PAPRIKA VINAGRETTE Shrimp cooked in its shell is always more fla- vourful, and here it gets a smoky Spanish-style vinaigrette for dipping. You need easy-peel (a.k.a. zipperback) shrimp, which has been cut along the back shell and had its vein removed. (The bulk of frozen shrimp at the supermarket is sold this way.) If you only have one pan, you can cook the shrimp in batches. This recipe will make more vinaigrette than you will need, but it’s also delicious drizzled on roasted veg- etables and baked fish. SMOKED PAPRIKA VINAIGRETTE ¼ cup (60 mL) thinly sliced garlic ¾ cup (175 mL) extra virgin olive oil, divided

¼ cup (60 mL) sherry vinegar 1 tbsp (15 mL) Dijon mustard 2 tsp (10 mL) honey 2 tsp (10 mL) smoked paprika Salt and freshly ground pepper to taste SHRIMP 1½ lbs (750 g) large easy-peel shrimp, 31 to 40 per 1 lb (500 g) 2 tbsp (30 mL) vegetable oil Salt and freshly ground pepper to taste Chopped parsley for serving (optional)

1 For the smoked paprika vinaigrette, combine garlic and ¼ cup (60 mL) olive oil in a small saucepan. Place over medium heat. Cook, oc- casionally swirling pan, until garlic just starts to brown at edges, 3 to 5 minutes. Transfer to heatproof bowl. Cool completely. 2 Combine garlic and oil mixture, vinegar, mustard, honey and smoked paprika in blend- er. Blend until smooth. With motor running, add remaining ½ cup (125 mL) olive oil in slow steady stream until dressing is thick and emulsified. Stop machine, scrape down bowl, and season with salt and pepper. Run blender on high for 30 seconds. Transfer to airtight container. (Vinaigrette will keep, covered and refrigerated, up to 2 weeks.)

almonds. Serves 4

WHAT TO SERVE Krupnik Honey Liqueur VINTAGES 290403 KLB Raspberry Wheat LCBO 142349, 473 mL

$24.95

$3.15

FOOD & DRI NK WINTER 2018 85