Below you will find 3 recommended pairings, 1 for each of your wines. Enjoy!
Jim Barry Assyrtiko 2020
Pairing: Chicken Souvlaki
Recipe by: Adam Perry | Serves 4
For the Souvlaki Marinade:
- 4-6 boneless skinless chicken breasts (approximately 1 kg)
- ¼ cup extra virgin olive oil
- juice of 1 lemon
- 4 cloves of garlic, crushed
- 2 tablespoons dried oregano
- ½ teaspoon sweet paprika
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
For the ladolemono Dressing:
- 1/3 cup fresh-squeezed lemon juice
- 2/3 cup good quality extra virgin olive oil
- 1 teaspoon dry oregano
- Salt, to taste
- Freshly ground pepper, to taste
- 8-10 6” pitas, warmed on the grill
- 1 ripe tomato, sliced
- 1 red onion, sliced
- romaine lettuce, chopped
- salt and freshly ground pepper
- 10-12 wooden skewers
- Combine all the ingredients for the marinade in a blender and pulse until you reach a smooth consistency
- Cube the chicken into 3 cm pieces and place in a large bowl or Ziploc bag with your marinade. Let sit for at least 2 hours, or overnight. Allow the chicken to come to room temperature before grilling
- Soak your skewers for 30-45 minutes, to prevent burning when they’re on the grill
- Preheat your grill on medium-high, aiming for 350-450˚ F
- Thread the marinaded chicken onto the skewers, they should be snug without gaps between the pieces
- Grill your skewers for 8-12 minutes or until they reach an internal temperature of 150˚ Rotate periodically to cook all sides, and brush with the leftover marinade for the first few turns.
- To make the Ladolemono dressing, simply combine all the ingredients in a large mason jar and shake vigorously until a velvety texture is reached.
- When the chicken is done, remove from the grill and sprinkle liberally with the ladolemono dressing (you should reserve some for the table). Set aside to rest. In the meantime, brush the pitas with olive oil and warm them on the grill
- To serve, lay a bed of romaine on a large platter with some sliced red onion, and put the skewers on top. Fan out your tomato slices on the same platter, and give a generous squeeze of lemon juice over the chicken. Put on the table with your warmed pitas and remaining ladolemono dressing. Your guests will have a blast assembling their perfect pita!
Riedlin Spätburgunder Rosé 2019
Pairing: Miso-glazed Grilled Salmon
Recipe by: Adam Perry | Serves 4
- 4 salmon filets (4-6 oz.)
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 2 tablespoon black rice vinegar (you can also use balsamic vinegar)
- 1 teaspoon toasted sesame oil
- 1 clove ginger, grated
- ½ teaspoon ginger, grated
- Combine all the marinade ingredients in a bowl and whisk well to combine
- Put the salmon in a large Ziploc bag and add the marinade. Once the bag is sealed, massage the marinade into the salmon
- Marinade your fillets for at least 30 minutes at room temperature, or up to 3 hours refrigerated. If refrigerating, allow at least 20 minutes for the salmon to come to room temperature before grilling
- Meanwhile, brush your grill grates with high smoke point oil and then preheat your BBQ on high, aiming for 450˚ – 500˚ F
- Before placing your salmon on the grill, brush off any excess marinade
- Place your salmon skin side down and close the lid, grill for 6-8 minutes or until the fish starts to become firm to the touch
- The fillets should lift easily off the grill at this point. If they are sticking, close the lid and cook another 2 minutes
- Gently turn the salmon over and cook for 2 to 4 minutes, or to an internal temperature of 130˚ Allow to rest 2-3 minutes before serving
- Garnish with Maldon salt, toasted sesame seeds and thinly-sliced scallions
- Serve with ginger rice, and your favourite roast vegetables!
Louis Jadot Beaune Grèves Premier Cru 2017
Pairing: Filet Mignon with Red Wine Mushroom Sauce
Adapted by: Natasha's Kitchen | Serves 4
- 4 Tbsp unsalted butter, divided
- 2 Tbsp olive oil, divided
- 16 oz baby bella mushrooms, thickly sliced
- 1 small onion, finely diced
- 4 garlic cloves, minced
- 1 Tbsp fresh thyme, minced (or 1 tsp dry thyme)
- 24 oz filet mignon (beef tenderloin) steaks , 6-8 oz each, about 1 1/2" thick
- 1/2 cup Merlot wine, or any dry red wine
- 1 1/2 cups beef broth
- 1/2 cup whipping cream
- 1 1/4 tsp sea salt, we use sea salt, divided
- 1/2 tsp black pepper, divided
Place a large heavy-bottomed pan over med/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 6 min or until softened and most of the liquid has evaporated. Add diced onion and cook 3 min, stirring often.
- Add minced garlic, 1 Tbsp thyme, 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring constantly, 2 min or until garlic is fragrant. Transfer mushrooms to a large plate. Wipe pan clean with a wet paper towel.
- Season steaks all over with 1 tsp salt and 1/4 tsp black pepper. Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When the butter is hot and finished foaming, add seasoned steaks and sear 3-5 min per side for medium-rare (5-6 min for medium doneness*), turning once. When steaks reach desired doneness, transfer them to the plate with mushrooms.
In the same pan over med/high heat, add 1/2 cup red wine and boil down until reduced by half (3 min), scraping the bottom to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup of liquid remains in the pan (5-7 min). Stir in 1/2 cup cream and boil 2 min or until slightly thickened. Season sauce to taste with salt and pepper if desired.
Add steaks and mushrooms back to pan, spooning some of the sauce over steaks. Once steaks are just heated through, remove from heat and serve garnished with fresh sprigs of thyme if desired.