This month Peggy Perry, shares a few of her favourite grilling recipes so that you can enjoy them too. Recipes below include:
Warm summer days bring back outdoor cooking and with so many ways to prepare your favouirte dishes - let the Trusted Experts take the work out of pairing your dishes.
Classic barbecue dishes often are a little on the sweet side. It is important that the wine can handle the sweet elements so it’s a safe bet it to pair the sweeter elements of barbecue, a classic American preparation, with American wines.
California Cabernet Sauvignon is a crowd pleaser and so it makes it easy to please a wide range of palates. The wines are typically not as dry as Cabernet from Europe and can handle most barbecue sauces, which usually have a sugar base to them. Recently, I had the chance to pair the Beringer, Knights Valley, Cabernet Sauvignon with a bone-in pork shoulder roast. I had marinated the pork shoulder in Grizzly Paw's Rutting Elk barbecue sauce, with additional basting during the 3 hours of grilling. This pairing worked so well together; the fatty meat melting away any tannins in the wine, and the sweet flavours of the barbecue sauce picking up on the sweet black fruit in the wine, along with pulling out the brown spice and vanilla from the oak aging.
Stepping away from any elements of sweet, we marinated a T-Bone steak in fresh herbs, garlic, lemon and a dash of fish sauce. After only an hour of marinating the steak, it was cooked quickly over high heat. This excellent cut paired perfectly with the newly arrived Viberti Barolo from the excellent 2012 vintage. The robust dry wine balanced out the rich tasting spicy steak.
Vegetarians will enjoy preparing the grilled veggie stack recipe below. What makes is fun for pairing is that you can change up your herbs, vegetables and basting sauce to accommodate different pairings. I used dill, basil and base with lemon juice and olive oil mixed, and pair it with a classic white Bordeaux like Chateau Carbonnnieu or a rich Sauvignon Blanc from California like Duckhorn. Or for something different try a different flavor base such as one with a mustard & garlic based sauce and include olives and tomato sauce in the layered vegetables and pair with a classic Italian wine, such as the Speri Ripasso or Arceno Chianti Classico.
My favourite marinade for T Bone.
Generous amount of Salt and freshly ground pepper Combine the above and rub over the steaks. Let sit at room temperature for up to 2 hours. Grill over a hot fire for 5 to 10 mins depending on the thickness of the steaks.
Pre-grill your favourite vegetables; eggplant, peppers, onion, zucchini, fennel - any vegetable that will cooperate and sit uniformly in a stacked presentation.
For the base, start with a medium sized uncooked Portobello mushroom. Place top down on work surface. Brush liberally with olive oil and salt and pepper and cover with a thin slice of fresh mozzarella.
Now add a slice of pre-grilled eggplant or zucchini followed by another slice of fresh mozzarella. Repeat with each vegetable, brushing with Olive oil every 2 or 3 slices. Secure the stack by running a water soaked 6 inch skewer through the center from top to bottom. Grill over a medium heat until stack is hot and the cheese has melt.
Flavour the olive oil with a mince of your favourite herbs and raw garlic if you like. Topping the stack with fresh basil leaves is pretty and tasty.
Use a whole bottle of Grizzly Paw Rutting Elk Marinade thinned with 1/4 apple cider vinegar. Place the pork roast in a deep bowl and pour the vinegar diluted barbecue sauce over the roast. Marinade overnight, turning once or twice.
Bring to room temperature for 1 to 2 hours before placing the roast over a medium heat for 3 to 4 hours depending on how large it is. Consult your barbecue manual for precise cooking times for different meat weights and bone in versus boneless.