Master Wine Club Recipes - May 2022

Below you will find 3 recommended pairings, 1 for each of your wines. Enjoy!

Tyrell’s Hunter Valley Distillery Semillon 2013

Pairing: Spatchcocked lemon pepper chicken.

Adapted from www.kinders.com | Serves 6

Flattening your chicken before grilling helps it cook more evenly so you end up with a juicy flavourful meal!

To spatchcock the chicken:

• Using poultry shears, carefully cut down either side of the spine and remove (save this in the freezer for your next soup!)
• Make a shallow cut in the breastbone (through the flexible bone) from one end to the other, being careful not to go through to the breast meat and skin on the other side
• Turn chicken over (skin side up) and firmly press down on the breast of the chicken to flatten it out to one thickness

To make the lemon pepper rub, combine:

• ½ cup dried lemon peel
• 2.5 Tablespoon crushed black pepper
• 1 Tablespoon onion powder
• 1 Tablespoon salt
• 2 teaspoons garlic powder

To make dried lemon peel, simply zest 3-4 lemons, spread zest on a baking sheet, and put in your oven at the lowest setting for 30 minutes to an hour. Alternatively, most grocery stores will stock it!

Mix all ingredients together and store in an airtight containe

Grilling the Chicken:

1. Coat the chicken lightly with Extra Virgin Olive Oil
2. Generously apply your lemon pepper rub over both sides of the chicken (if you have time, this can be done 3-4 hours in advance. Be sure to allow time for your chicken to come to room temperature)
3. Heat up your grill with indirect and direct cooking zones
4. Over indirect heat, place chicken skin side up for 45 - 50 minutes, or until internal temperature reads 155 F at the thickest part of the thigh.
5. Move over direct heat for 2 minutes, then flip skin side down for 3-4 minutes until skin is crisped and browned as desired.
6. Check internal temp to read 165ºF, if not move back to indirect until temperature is reached.
7. Remove from grill, cover with foil and let rest 20 minutes before carving.
8. Place lemon wedges on grill to brown on both sides, serve with carved chicken.

Ventisquero Apalta Vineyard Vertice 2018

Pairing: Beef Anticuchos 

Adapted from Food & Wine | Serves 4

Ingredients:

• 1 garlic clove, minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons ají amarillo chile paste
• 1/2 teaspoon kosher salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1 pound top round, flat iron or blade steak, cut into 1-inch cubes
• Chopped cilantro, for garnish

Directions:

• In a medium bowl, stir together the garlic, olive oil, vinegar, chile paste, salt, oregano and pepper, add the beef and stir to coat. Cover the bowl with plastic wrap and refrigerate for 1 hour.
• Preheat a grill to moderately high heat. Thread the beef onto 4 long skewers, leaving a bit of space between each piece of meat (if using bamboo skewers, make sure to soak them first for 30 minutes). Grill, turning occasionally, until well-browned all over, 6 to 8 minutes. Remove from the heat and serve immediately, garnished with chopped cilantro.

Travaglini Gattinara Tre Vigne 2014

Pairing: Bistecca alla Fiorentina

Adapted from Allrecipes | Serves 6

Ingredients:

• 4 sprigs fresh rosemary, chopped
• 1 (2 1/2 pound) choice or prime porterhouse steak
• 3 tablespoons Tuscan olive oil
• Moist, grey sea salt and freshly cracked pepper to taste
• 6 lemon wedges

Directions:

• Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
• Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
• Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
• Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
• To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.