PEI Liquor - Celebrate Summer 2021


Fresh Seafood Recipes

Bake for 20-25 minutes, until an instant-read thermometer stuck into the centre of the packet reads 165F. Carefully transfer the packets to plates and cut open their tops with a sharp paring knife or scissors. Garnish with some more fresh herbs and enjoy!

Classic Lobster Rolls with Homemade Lemon Mayo From page 16 • 4 split-top white rolls • 2 lb cooked lobster meat (from 7 or 8 lobsters) • 4 tbsp salted butter • 4 leaves lettuce (romaine, butter or leaf lettuce are all great!)

Grilled Salmon Burgers with Asian Sesame Slaw From page 17

Haddock en Papillote with Summer Vegetables From page 18 • 4 sheets parchment paper, at least 11×18 inches each • 1 cup thinly sliced zucchini • 1 cup julienne carrot • 1 cup fresh peas or snow peas • 2 cups chopped beet green or swiss chard leaves • 4 x half-pound haddock filets (cod or hake also work well) • Sprigs of fresh herbs like parsley, dill, tarragon or chives (as mush as you want!) • 4 slices lemon ½ cup dry white wine • 4 Tbsp butter in cubes Directions Preheat your oven or BBQ to 400F. Lay the sheets of parchment out on your work surface, then build the papillotes on one half of each sheet of parchment. Start by dividing the zucchini, carrots, peas and greens between the 4 sheets, making a pile right in the centre of one half of each sheet. Lay the fish on top of the veggies, then top with herbs, lemon, white wine and a pat of butter. Season everything with a sprinkle of salt and freshly cracked pepper then fold the bare side of the parch- ment all the way over and fold in the edges of the parchment to make a sealed envelope. Repeat with all the packets and then transfer them to a baking sheet. (If you are cooking on the BBQ, make sure the edges of the parchment are tucked inside the rim of the baking sheet, or else they will catch fire!)

Spiked Coconut Horchata From page 30 Makes 1 Drink • 2 oz. Rumchata • 1 oz. Captain Morgan Spiced Rum • 2 oz. vanilla-flavoured almond milk • Ground cinnamon to garnish Directions In a tall glass filled with ice, combine all ingredients and stir.

Simple Summer Cocktails

For the Slaw: • 1 carrot, julienne

Belle River Crab Cakes From page 15 Makes 16 Crab Cakes | Serves 4-6 • 1 egg • 1/3 cup mayonaise •¼1/4 cup chopped fresh parsley • 1 Tbsp Dijon Mustard • 2 tsp Old Bay seasoning • 1 lb Belle River Crab meat, thawed and excess liquid squeezed out Directions Preheat your oven to 400F and line a baking sheet with parchment paper. In a large bowl, whisk together mayonnaise egg, parsley, Dijon and Old Bay. Gently stir in the crab just until combined. Scoop out heaping tablespoons of crab mixture, roll in panko, and form into 1-in.-thick cakes. Repeat with the rest of the mixture. Place the cakes on your prepared baking sheet about ½ inch apart. Lightly spray or brush the tops of the cakes with olive oil. Bake for 10 to 12 minutes, then turn the cakes over and continue baking until light golden, about 5 more minutes. Let stand for about 5 minutes before transferring to a large platter. • 1 cup panko bread crumbs • 1 Tbsp olive oil for brushing • Lemon wedges for serving

• 1 bell pepper, julienne • 1 green onion, chopped • Juice and zest of 1 lime • 1 Tbsp white sugar • 1 tsp sesame oil • 1 tsp siracha hot sauce • Cilantro leaves

For the mayo: • 1 egg at room temperature • 3/4 cup vegetable oil • 1 Tbsp Dijon mustard • 1 lemon, juice and zest • Salt and pepper to taste • 1/4 cup chopped chives

Garnish with a small sprinkle of ground cinnamon.

For the Salmon Burgers: • 4 x 4 – 5 oz tail portions of salmon filet, seasoned with salt and pepper • 1 batch slaw • Hellman’s mayo mixed with a little lime juice (to taste) • 4 burger buns, cut sides brushed with canola or olive oil Directions To make the slaw, combine all the ingredients in a medium bowl and refrigerate for at least one hour. Preheat one side of your grill at 450F for at least 10 minutes. Place the seasoned salmon tail filets on the hot grill and cook for 3 minutes on one side, then flip and cook another 2 minutes, then remove to a cooler side of the grill. Reduce heat to 350F and grill buns until golden brown and crispy. Build your burgers as desired and enjoy!

Grapefruit Paloma From page 29 Makes 1 Drink • Kosher Salt • 1 grapefruit wedge • 2 oz. fresh grapefruit wedge • 1/2 oz fresh lime juice • 1 tsp sugar • 2 oz Sauza Silver Tequila • 2 oz. club soda Directions Pour some kosher salt on a plate. Rub half of rim of a highball glass with grapefruit wedge; dip rim of glass in salt. Combine grapefruit juice, lime juice, and sugar in a glass; stir until sugar is dissolved.

Directions Make the mayo: combine the egg, Dijon and a pinch of salt in the bowl of a food processor and blend until foamy and pale. Add oil, a few drops at a time, then the rest in a slow steady stream until it is fully incorporated. Add lemon juice and zest and blend again, then stir in chives and season to taste with salt and pepper. Cover and refrigerate until ready to use. To make the lobster rolls, combine the lobster meat and mayonnaise in a medium bowl and season to taste with salt and freshly ground black pepper. Preheat a heavy-bottom skillet over medium heat. Spread the sides of each bun with butter and then toast on each side in the pan until golden brown and crispy. Remove from heat, add a piece of lettuce to each bun, then fill with lobster mixture. Enjoy right away!

Classic Margarita From page 31 Makes 1 Drink

• 2 oz. Patron Silver Tequila • 1 oz. Cointreau • 1 oz. freshly squeezed lime juice • Coarse salt for garnish Directions Combine tequila, Cointreau, and lime juice in cocktail shaker filled with ice. Moisten rim of Margarita or other cocktail glass with lime juice or water.

Stir in tequila, add ice, then top off with club soda.

Holding glass upside down, dip rim into salt.

Shake and strain drink into glass and serve.





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