Steak With Wine and Mushroom Sauce
2Tbs. Butter
4 Green Onions
2 cloves Garlic, Minced
1/2lb. Assorted Mushrooms, cut into chunks if big
1c Dry Red Wine (such as Merlot or Cabernet Sauvignon)
1c Beef Stock
1Tbs. Chopped, fresh Thyme
Salt and Pepper to taste
4 Steaks – Fillet, New York, or Rib Eye
In a frying pan, melt butter, add shallots and cook until slightly golden. Add garlic and mushrooms, increasing the heat. Stir well and when they begin to stick, add wine, then beef stock and thyme. Boil until mushrooms are cooked and sauce is reduced slightly, about 5 minutes. Check seasoning and add salt and/or pepper if desired.
Grill or Broil Steaks and serve with sauce poured gently over the top.
The final recipe I would recommend keeping on hand would be for those ribs lovers! Serve those hearty ribs with your biggest red wine or your favorite chilled lager, stout or ale. Bon appetite and have a fabulously tasty summer! |
Honey Glazed Grilled Pork Chops
These you marinate in the morning to grill them up later in the day.
1/2c Honey
3 cloves Garlic, Minced
3Tbs. Dry White Wine (such as Sauvignon Blanc)
1/4tsp. Salt
3Tbs. Fresh Lemon Juice
3Tbs. Soy Sauce
1/4tsp. Fresh ground black pepper
1Tbs. Fresh Ginger, Minced
Marinade: Mix all ingredients except pork chops together in a large zip-lock plastic bag. Add pork chops to bag, turning several times to coat. Place bag on a large plate and refrigerate at least 8 hours. Turn several times. Remove pork chops from the marinade and discard the marinade. Grill the pork chops on the grill with the grill cover closed over medium heat, 4-5 minutes on each side or to desired degree of doneness. |
Cider-Basted Baby Back Ribs With Lemon Barbeque Sauce
1Tbs. plus 2tsp. Light Brown Sugar
1Tbs. plus 1tsp. Sweet Paprika
1Tbs. Kosher Salt
2tsp. Minced Garlic
1tsp. Freshly Ground Pepper
2 Racks Baby Back Pork Ribs (about 4 pounds)
2c Hickory Chips
2c Apple Cider
Oil for the Grill
LEMON BARBEQUE SAUCE (see below)
In a small bowl, combine the brown sugar with the paprika, salt, garlic and pepper. Rub the seasonings all over the ribs. Cover and refrigerate for at least four hours up to eight hours.
Soak the hickory chips in 1c of the cider for 30 minutes, then drain. Light a grill and set it up for the indirect grilling. If using charcoal, when the fire is medium hot, reake the coals into two piles on opposite sides of the grill. Place a fo8il drip pan in the center of the grill. If using a gas grill, light the front and rear or outside burners.
Scatter the wood chips over the charcoal. If using a gas grill, place the chips in the smoker box or on a 12-inch square of foil; fold the foil into a 6-inch square and poke 12 holes in the top. Place the package near the flames and heat until smoking. Cover the grill and adjust the vents until the temperature registers 325 degrees.
Pour the remaining 1c of apple cider into a spray bottle. Spray both sides of the ribs with the cider. Lightly brush the grate with oil. Set the ribs, bone side down, on the grill directly over the drip pan or between the 2 burners of a gas grill. Cover and cook for 35 minutes, spraying the ribs with cider twice. Turn the ribs and add more hot coals to the fire if needed, letting the coals burn uncovered for about 10 minutes. Cover and grill the ribs until very tender, spraying with cider two more times, about 40 minutes longer. Lightly brush both sides of the ribs with the Lemon Barbecue Sauce and move them directly over the fire. Grill until deeply browned, about 2 minutes per side.
Serve ribs with remaining barbecue sauce.
Lemon Barbeque Sauce
You can make this sauce ahead.
Makes about 1 1/2c
1c. Ketchup
1/4c Light brown sugar
1tsp. finely grated Lemon Zest
3Tbs. fresh Lemon Juice
1Tbs. Molasses
1/2Tbs. Worcestershire sauce
1tsp. Dry Mustard
1/4tsp. Freshly Ground Pepper
Combine all of the ingredients into a small saucepan and bring to a boil. Simmer the sauce over moderate heat until thickened, about four minutes. Let cool, then refrigerate. The sauce can be refrigerated for one week.
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Grilled Salmon wtih Rosemary Wine Sauce
3lbs. Salmon, cut into 4-ounce
serving size pieces
Extra Virgin Olive Oil
Salt and Pepper to taste
Rub a little olive oil over the salmon fillets, then lightly salt and pepper them. Place them over a medium-hot grill and cook for about 3-5 minutes each side, turning only once. You may need to adjust cooking time one way or the other depending on thickness of the fillets. Salmon is grilled to perfection when it’s firm to the touch and the juices have begun to release. Transfer to a warm platter and serve with Rosemary wine sauce below.
Rosemary Wine Sauce
1 1/2c White Wine (such as Sauvignon Blanc or Dry Riesling)
3/4c Fresh Lemon Juice
1c Minced Yellow or White Onion
1tsp. Dried Rosemary
Place all ingredients in a large skillet over high heat and reduce by half. Serve over Salmon and enjoy! |
Zucchini-Wrapped Shrimp With Bacon
This recipe has you thinly slicing zucchini lengthwise. For a different look, simply cut the zucchini crosswise into 1/3in. thick coins. For more flavor, wrap a sprig of thyme around each shrimp as you thread it on the skewer.
3Tbs. Coarsely chopped Basil
2Tbs. Extra Virgin Olive Oil, plus more for brushing
1 Large Garlic Clove, Minced
Salt and Freshly Ground Pepper
1 1/2lb. Medium Shrimp, Shelled and Deveined
4 Med. Zucchini halved and sliced lengthwise 1/4in. thick
3/4lb. Slab Bacon, Sliced 1/4in. thick and cut crosswise into 1 1/2in. squares
In a bowl, combine the basil with 2Tbs. of the olive oil and the garlic. Season lightly with salt and pepper. Add the shrimp and turn to coat.
In a shallow bowl, generously brush the zucchini slices on both sides with olive oil and season with salt and pepper, let stand five minutes to soften.
In a skillet, cook the bacon over moderate heat until lightly browned, about 2 min. per side and drain
Working at the tip of a 12-inch skewer, pierce the very end of a zucchini slice. Swing the zucchini to the side and skewer a shrimp, then loop the zucchini slice around the shrimp and pierce the zucchini slice to secure it around the shrimp. Add another shrimp, wrap the rest of the zucchini slice to secure it on the skewer. Add a bacon square. Repeat the threading, using 2 more zucchini slices, 4 more shrimp, and 2 more bacon squares. Thread the remaining ingredients to make 8 skewers.
Light a grill or preheat a grill pan. Oil the grill and grill 4 skewers at a time over high heat for about 2 minutes per side, or until the shrimp are cooked through and the zucchini are still crunchy. Serve hot.
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Grilled Veggies
1. Cut 1 eggplant into 1cm slices and sprinkle with salt and let them sit for a couple of hours, then gently squeeze the slices to remove bitter juices.
2. Cut 4 zucchini into 1cm slices.
3. Slice 1 red onion into 1cm rounds
4. Prick 4 peppers with a fork to release steam build-up
5. Brush all veggies with olive oil
On a clean grill brushed with olive oil, arrange eggplant, zucchini slices, mushrooms and sliced red onions on grill. After a few moments, turn them clockwise, reversing the angle to create a “cross-hatching” pattern. Flip the slices and repeat the process. Meanwhile, turn the peppers on all sides to char evenly.
Remove vegetables from grill and set aside
Place peppers in a sealable plastic bag for 10 minutes to loosen skin with steam, then scrape the charred skin from the roasted peppers.
Dress them up with the Riesling dressing and serve alone or on your salad!
If this dish will be your light summer luncheon, I recommend serving with a glass of the chilled Riesling, or a crisp Sauvignon Blanc. Also a great lunch or light dinner idea would be to make grilled salmon or shrimp. Both meats pair well with Gamay, a light Pinot Noir, or the white wines recommended above, whichever you’d prefer. |
