Summer Barbecue and Summer Wine
Posted on 30 July 2008 by joy
Looking for something that will make your next barbecue shine? The answer is easy- alcohol. Instead of the usual beer or margaritas, why not show off your mad skills with a great summer wine to compliment what you’ve got on the grill?
I’ll spare you the fancy wine talk. But I will offer you three great grilling recipes and three great (and affordable!) summer wines to make your barbecue the gathering of the summer.
Spice Rubbed Steak with Quick Garlic Fries
Gourmet, April 2006
This recipe calls for pan searing the steak but feel free to fire up the grill and cook up the steak outdoors.
Serve with Longwood Vineyard Cabernet Sauvignon, 2005 $14.95 (California)- A great value wine from Monterey. It has hints of blackberry and black raspberry and a nice depth.
About 3 cups vegetable oil
2 (1 1/4-inch-thick) boneless top loin (New York strip) steaks (about 1 lb each)
3 1/8 teaspoons spice rub for beef
1 (1-lb) package frozen french fries
2 large garlic cloves, thinly sliced lengthwise
Special equipment: a deep-fat thermometer
Put oven rack in middle position and preheat oven to 450°F.
Heat 1 inch oil in a 4- to 5-quart heavy pot over high heat until it registers 375°F on thermometer.
While oil heats, pat steaks dry, then rub all over with spice rub (and salt if necessary). Heat 1 tablespoon oil in a 12-inch ovenproof heavy skillet over moderately high heat until hot but not smoking, then sear steaks, turning over once with tongs, until well browned, about 5 minutes total. Transfer skillet to oven and roast 10 minutes for medium-rare.
Check oil while searing steaks, and when it registers 375°F, begin frying french fries in 2 batches (add fries carefully; they may have ice crystals, which could cause spattering), stirring occasionally, until golden and crisp, 4 to 5 minutes per batch. Transfer fries with a slotted spoon to paper towels to drain and season with salt and pepper while hot. Return oil to 375°F between batches.
Turn off heat under pot, then add garlic and fry until pale golden, 30 seconds to 1 minute, and transfer with slotted spoon to paper towels. Toss fries with garlic in a large bowl.
Transfer steak to a cutting board and let stand 5 minutes. Slice steak and serve with fries.
Grilled Lemon Parsley Veal Chops
Bon Appetit, August 2003
Serve with Georges Duboeuf Chateau de Javernand 2006 Chiroubles, $16.95 (France)- Serve slighlty chilled. This is a really elegant wine, not to heavy and totally delicious!
Veal
1/2 cup olive oil
6 tablespoons fresh lemon juice
1/3 cup chopped fresh Italian parsley
3 garlic cloves, crushed
1 tablespoon minced fresh rosemary
6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick
Topping
3 tablespoons chopped fresh Italian parsley
1 tablespoon grated lemon peel
1 1/2 teaspoons minced fresh rosemary
1 teaspoon minced garlic
For veal:
Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15×10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
For topping:
Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.
Orange and Lime Marinated Lamb Kebabs
Bon Appetit, July 2001
Serve with Aresti Winemakers’ 2004 Assemblage $14.95 (Chile)- This wine is a blend of merlot, cabernet sauvignon and carménère. It’s from Chile, where they know how to grill meat. Deliscious!
1 3 1/2-pound boneless leg of lamb, all fat and sinew trimmed, meat cut into 1 1/4- to 1 1/2-inch cubes
3/4 cup orange juice
1/2 cup olive oil
1/4 cup fresh lime juice
1/4 cup soy sauce
1 tablespoon chopped fresh oregano
1 tablespoon chopped canned chipotle chilies*
3 garlic cloves, minced
2 teaspoons grated lime peel
2 teaspoons ground cumin
2 teaspoons ground black pepper
1 teaspoon salt
1 red onion, cut into 1-inch pieces
3 fresh poblano chilies,** seeded, cut into 1-inch pieces
6 12-inch metal skewers
Place lamb cubes in large resealable plastic bag. Whisk orange juice and next 10 ingredients in medium bowl to blend. Pour over lamb in plastic bag. Seal bag and refrigerate overnight, turning occasionally. Drain lamb.
Prepare barbecue (medium-high heat). Alternate 4 lamb cubes, 4 onion pieces, and 4 chili pieces on each skewer. Grill lamb to desired doneness, turning frequently, about 9 minutes for medium-rare. Place skewers on platter and serve.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
**Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
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Tags | Entertaining, grilling, summer dining, wine
