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Thai Grilled Beef Salad & Rose

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Vancouver Sun - Thai RecipeFrom the Vancouver Sun, a fantastic recipe for two by Steven Raichlen that they recommend with our 2016 Rosé. Steven Raichlen is widely regarded as America’s foremost authority on live fire cooking. The five-time James Beard award winner has a new cookbook out: Barbecue Sauces, Rubs and Marinades. As the Sun notes, the Project Smoke celebrity chef is in the Barbecue Hall of Fame, so you can trust him. This light meal employs a unique post-grilling marinade for super fresh flavour.

Wine columnist, Anthony Gismondi writes on the Vanessa Vineyard Rosé wine pairing… “A richer Tavel style gives this savoury, spicy, dark berry flavoured rosé all it needs accompany the beef and seasoning in a Thai salad.”

Thai Grilled Beef Salad Recipe:

  • 1 lb (454 g) skirt steak
  • Salt and pepper, to taste
  • 2 tbsp (60 mL) canola oil
  • Bibb lettuce
  • English cucumber
  • Cherry tomatoes
  • 1/2 cup (125 mL) fresh mint leaves
  • 1/2 cup (125 mL) Thai or regular basil leaves
  • 1/2 cup (125 mL) cilantro leaves
  • 1 jalapeno, minced
  • 1/2 cup (125 mL) chopped peanuts

Preheat grill on high. Season beef with salt and pepper. Drizzle with oil. Brush grill with oil and grill steak until cooked to taste, 3 or 4 minutes a side. Rest meat 1 minute. Thinly slice and toss with two thirds of the Thai Flavour After Marinade. Arrange lettuce, sliced cucumbers and halved cherry tomatoes on a platter. Top with beef, herbs and peanuts. Serve with remainder of marinade.

Thai Flavour After Marinade

  • 2 garlic cloves, minced
  • 2-inch (5 cm) piece fresh ginger, peeled and minced
  • 1 stalk lemon grass, peeled and minced
  • 2 tbsp (60 mL) cilantro root, washed and minced (optional)
  • 5 tbsp (75 mL) sugar
  • 1 tsp (5 mL) black pepper
  • 1/2 cup (125 mL) fish sauce
  • 1/2 cup (125 mL) lime juice

In a bowl, combine garlic, ginger, lemon grass and cilantro. Sprinkle with sugar and mash. Add fish sauce and lime juice and set aside.

Summer grilling: Chicago Style Steak Recipe

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chicago styleIt’s the first day of summer and we’re celebrating all things barbecued.  We’d like to share a classic recipe that is fantastic with our Meritage. This dish is courtesy of one of our favourite steakhouses, Gotham. Our full-bodied Cabernet based blend pairs beautifully with the rich and meaty flavours of this well grilled steak.

Ingredients:
lots of butter
canola oil
Kosher salt
cracked black pepper
good quality steaks at least 2″ thick

Directions:

  • Turn bbq on high, put cast iron skillet on grill, close lid and leave it for fifteen minutes. preheat oven to 500.
  • Sprinkle steaks with salt and pepper, then brush with canola oil.
  • Scoop pad of butter in pan and let melt, place steak in pan and add more butter. (Expect a great deal of smoke, (this is why you are outside!)
  • Add more butter and flip steak, add more butter and leave for a minute, do not let butter dry up.
  • Remove steak and allow it to rest on the cooling rack
  • Just before serving dinner place all the steaks on the rack in the oven on a cookie sheet and leave it for 1 1/2 minutes, serve.

How to Grill a Moose

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steaks-with-mushroom-sauceIt’s Victoria Day weekend and officially barbeque season! What could be more Canadian than grilled moose steaks?

Our co-owner John Welson has shared his recipe for how to grill a moose, which he pairs with the Vanessa Syrah.  This full-bodied and earthy red is a delightful match to the strong flavoured game and mushroom elements of the meal.

Originally published in Western Living Magazine, this meat lover’s dish is fantastic with a porcini sauce drizzled over the grilled steak. His chef’s tip – keep in mind that wild game is low in fat and easy to overcook; thus he recommends not to cook beyond medium-rare.

NOTE: if you don’t have a hunter in the family, the moose can be substituted with venison (perhaps a bit easier to find) or traditional beef steaks. If desired, you can also replace the porcini with portobello mushrooms.

Serves: 4

Wine Marinade
2 cups Vanessa Vineyard Syrah
1/4 cup olive oil
2 carrots chopped
1 onion chopped
2-3 garlic cloves, crushed
1/2 cup chopped parsley
freshly ground black pepper
1 sprig fresh rosemary, crushed and chopped
2 large or 4 small moose or venison steaks (a tbone or porterhouse cut is best)
olive oile

Simmer wine for 10 minutes over low heat to cook off alcohol; allow to cool.
Mix all ingredients in stainless steel, add steaks and cover bowl; marinate overnight in fridge.
Remove steaks, preserving marinade. Pat steaks dry and brush with olive oil. Grill over hot coals, turning only once. Allow meat to rest on a warm plate for 10 minutues before serving.

Porcini Sauce
1 cup boiling water
2 cups dried porcini
reserved wine marinade
1/4 cup demi-glace
2 tbsp flour
1-2 tbsp soft butter

Soak dried porcini in boiling water for 15-20 minutes; drain and reserve liquid. Coarsely chop porcini and set aside. Reduce reserved marinade by half in a heavy skillet over medium heat. Add porcini soaking liquid and reduce again by half. Add porcini, stir in demi-glace and simmer for 5 minutes. (Note: you can make your own demi-glace by cooking 1 cup of good quality beef stock in a saucepan over medium heat until it reduces to 1/4 cup.) In a separate pan, toast flour over medium high heat until golden, tossing so it won’t burn, about 2 minutes. Put toasted flour into a small bowl and work in butter to make a paste or roux. Slowly add paste to sauce until it thickens, stirring constantly. Serve over grilled steaks.