LCBO Food & Drink Early Summer 2020

1 cup (250 mL) julienned carrot 1 cup (250 mL) bean sprouts 1/2 cup (125 mL) firmly packed small tender mint leaves 2 tbsp (30 mL) chopped roasted peanuts or crispy shallots to garnish 1 Add all dressing ingredients to a small bowl. Stir until sugar is dissolved then set aside. 2 Heat 2 tbsp (30 mL) oil in a skillet over medium heat. Once shimmering, add shrimp and cook, stirring occasionally, until pink and opaque, about 4 minutes. Remove to a plate along with any pan juices. Set aside to cool to room temperature. 3 Meanwhile, using a pair of kitchen shears, cut rice paper, one sheet at a time, into 1- to 2-inch (2.5- to 5-cm) pieces. Add to a large salad bowl. Stir the dressing and pour about half overtop. Using your fingers, stir and sep- arate pieces of rice paper. Ensure they are all coated with dressing. Let stand 3 to 4 minutes until softened. 4 Add reserved shrimp and pan juices, carrot, beans sprouts and mint. Pour remaining dressing over and give everything a good toss. Divide between desired number of plates and top with either peanuts or crispy shallots. Serves 2 as a main or 4 as part of a multi-course dinner THE POLANCO A hint of orange, nutty sherry and a dash of cocktail bitters brightens up this drink, which is designed to bring out the best in a super-­ premium pure agave tequila. 1 lime wedge 1/2 cup (125 mL) rock salt poured on small plate (for rimming the glass) 2 oz premium blanco tequila 1 oz freshly squeezed lime juice 1/2 oz Lustau Los Arcos Amontillado Dry Sherry ( LCBO 375097, $16.95) 1/2 oz freshly squeezed mandarin orange juice 1 tsp (5 mL) special fine sugar 6 ice cubes plus extra 1 dash Angostura bitters 1 orange wedge Making margaritas from page 45

3 In a medium nonstick pan, heat remaining 1 tbsp (15 mL) olive oil over medium-high heat. Add halloumi slices and cook until golden, about 2 minutes per side. Carefully remove from pan and slice into bite-sized pieces. Add to bowl. 4 When freekeh is tender, drain off any resid­ ual cooking liquid, let cool and then add to bowl with other ingredients; toss well. When ready to serve, place on a platter and garnish with remaining parsley and sunflower or sesame seeds.

1 Rub a lime wedge around the rim of a Mar- garita glass until there’s a trace of sticky juice all the way around. Dip the rim into the rock salt until it’s picked up an even ring of salt. Gently wipe the salt from the inside of the rim so that it doesn’t fall into the drink. Fill with ice to chill the glass. 2 Pour tequila, lime juice, sherry, orange juice and sugar into a cocktail shaker, along with 6 ice cubes. Shake for 60 seconds. Discard ice used to chill glass, then strain cocktail into freshly iced-up glass. 3 Add 1 dash of bitters and garnish with the

orange wedge. Makes 1 drink

Serves 6 to 8

Mint condition from page 101

LA CONDESA Adding a dash of sweet heat to a classic lime-tequila cocktail is just the update this drink needs to make it a modern classic. 1 lime wedge, with slit cut in middle 1/2 cup (125 mL) chili salt rimmer mix poured on small plate (for rimming the glass)

SPRING ROLL SALAD A version of this salad is served in Vietnam. It employs a clever use of rice paper—it’s cut into bite-sized pieces and tossed with ample dressing to soften it up. The resulting “noodles” are chewy and flavourful. Some will stick together—try and separate as best you can but don’t stress about it if some do stick. If you grow a variety of mints in your herb garden, a mixture of types works nicely here.

1 1/2 oz reposado tequila 1 oz Ancho Reyes liqueur

1 oz freshly squeezed lime juice 1/2 tsp (2 mL) special fine sugar 6 ice cubes plus extra

1 Rub the lime wedge around the rim of a glass until there’s a trace of sticky juice all the way around. Dip the rim into the chili salt rim- mer mix until it has picked up an even ring of salt. Gently wipe the salt from the inside of the rim so that it doesn’t fall into the drink. Fill with ice to chill the glass. 2 Pour tequila, ancho liqueur, lime juice and sugar into a cocktail shaker, along with 6 ice cubes. Shake for 60 seconds until it’s ice-cold. Discard ice used to chill glass, then strain cocktail into chilled, freshly iced-up glass. 3 Dip the lime wedge into chili salt and use

DRESSING 2 tbsp (30 mL) fish sauce 3 tbsp (45 mL) lime juice 2 tbsp (30 mL) sugar

1/2 cup (125 mL) warm water 1 Thai chili, finely chopped 1 clove garlic, finely chopped 2 tbsp (30 mL) peanut, grape-seed or canola oil

2 tbsp (30 mL) peanut, grape-seed or canola oil 12 oz (340 g) large (31/35 size) tiger shrimp, peeled and deveined 6 rice papers, each 8 inches (20 cm)

it as a garnish. Makes 1 drink

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FOOD & DRINK EARLY SUMMER 2020