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April's Eat This! Drink That!

APRIL’S EAT THIS! DRINK THAT!

April 18th is World Malbec Day! Celebrate Argentina’s most important grape by cooking some delicious recipes that pair perfectly with Malbec.

Known for their dark fruit flavours, notes of spice and ripe tannins, Malbec is a great accompaniment to a variety of foods.

Crane Lake Malbec

This dark full-bodied wine has aromas of plum and blackberry. There are flavours of raspberry and cherry with soft tannins providing a pleasant lingering finish.

Antidote Malbec

Aromas of violets and red fruit. Flavours of red cherry and raspberry with notes of dark chocolate. A full bodied and smooth French Malbec.

Capeography Seascape Malbec

Ripe and smooth with flavours of plum and cherry complemented by notes of chocolate and smoke. 

Portillo Malbec 1.5L

In its fruity nose, fresh red fruit (plum and blackberry) stand out without cooked or marmalade aromas. In the mouth, its entry is fresh thanks to its natural acidity, fruity sensation, round or ripe tannins and sweet finish.

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RECIPES:

Grilled Steak with Salsa Verde

Author: Food and Wine

Steak with Salsa Verde

Wine pairing: Crane Lake Malbec

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Serves: 4 Total Time: 35 minutes

INGREDIENTS:

Steak

  • 1/4 cup finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped rosemary
  • 2 tablespoons finely chopped thyme
  • 4 garlic cloves, minced
  • 1/4 cup extra-virgin olive oil
  • 2 pounds skirt steak
Salsa Verde
  • 1 packed cup parsley leaves
  • 1 packed cup basil leaves
  • 1 packed cup mint leaves
  • 2/3 cup capers, drained
  • 2 large oil-packed anchovy fillets, drained and chopped
  • 1 garlic clove, chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Hot smoked paprika, for sprinkling

INSTRUCTIONS:

Step 1:

In a small bowl, combine the parsley, rosemary, thyme, garlic and olive oil. Spread the mixture all over the steak. Cover and refrigerate on a platter for at least 4 hours or overnight.

Step 2:

In a food processor, combine the parsley with the basil, mint, capers, anchovies, garlic, mustard and sugar and process to a paste. With the machine on, slowly pour in the olive oil. Season with salt and black pepper.

Step 3:

Light a grill. Scrape most of the marinade off the steak and season the meat with salt and black pepper. Grill over high heat for about 3 minutes. Turn the steak and grill for 2 minutes longer, until browned outside and medium-rare within. Transfer the steak to a cutting board and let rest for 3 minutes. Thinly slice the steak against the grain and sprinkle with smoked paprika. Pass the salsa verde at the table.

Vegetable Skewers

Author: The Forked Spoon

Veggie Skewers

Wine Pairing: Antidote Malbec

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Serves: 4 Prep Time: 30 minutes Cook Time: 15 minutes

INGREDIENTS:

Skewers

  • 4 medium red onion
  • 4 medium zucchini - sliced
  • 2 red bell pepper
  • 2 orange bell pepper
  • 2 yellow bell pepper
  • 2 green bell pepper
  • olive oil - for brushing
  • Balsamic vinegar - for serving

Garlic and Herb Sauce

  • 1/3 cup olive oil
  • 5 cloves garlic - minced
  • 3 tbsp fresh parsley - minced
  • 3 tbsp fresh cilantro - minced
  • 1 tsp fresh rosemary - minced
  • salt - to taste
  • freshly ground black pepper - to taste

INSTRUCTIONS:

Step 1:

Soak approximately 8-12 wooden skewers in water for at least 15-30 minutes. The total number of skewers will vary depending on several factors, such as the size of each vegetable, the size of your vegetable pieces, etc.

Step 2:

Prepare the vegetables for the skewers. For each red onion, first peel, then slice in half. Chop each half into thirds, as if you were cutting a pizza (6 total pieces from one onion). Seed and chop each bell pepper into approximately 1-inch by 1-inch pieces. Finally, chop the zucchini into rounds.

Step 3:

Prepare the Garlic Herb Sauce- in a medium bowl whisk together the olive oil, minced garlic, parsley, cilantro, rosemary, salt, and pepper. Set aside.

Step 4:

Skewer the vegetables by alternating between red onion, zucchini, and the different coloured bell pepper. Brush skewers with a light layer of olive oil.

Step 5: 

Preheat grill to medium-high heat. Once the grill is hot, add skewers and grill for approximately 5-8 minutes per side, or until vegetables are just softening and browning around the edges.

Step 6: 

Remove from heat, brush with garlic herb sauce and drizzle with balsamic vinaigrette, if desired. Enjoy!

Pulled Pork Sandwiches 

Author: Taste of Home

Pulled Pork

Wine Pairing: Capeography Seascape Malbec

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Serves: 10 Prep Time: 15 minutes Cook Time: 8 hours

INGREDIENTS:

  • 1/3 cup liquid smoke
  • 3 tablespoons paprika
  • 3 teaspoons salt
  • 3 teaspoons pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground mustard
  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1 bottle (18 ounces) barbecue sauce
  • 10 hamburger buns, split

INSTRUCTIONS:

Step 1:

In a small bowl, whisk the first six ingredients; rub over roast. Place roast in a 5- or 6-qt. slow cooker. Cook, covered, on low until meat is tender, 8-10 hours.

Step 2:

Remove roast; cool slightly. Discard cooking juices. Shred pork with two forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns.

Chicken Fajitas

Author: Taste of Home

Chicken Fajitas

Wine pairing: Portillo Malbec 1.5L

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Serves: 6 Prep Time: 20 minutes Cook Time 10 minutes

INGREDIENTS:

  • 4 tablespoons canola oil, divided
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons seasoned salt
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
  • 1/2 medium sweet red pepper, julienned
  • 1/2 medium green pepper, julienned
  • 4 green onions, thinly sliced
  • 1/2 cup chopped onion
  • 6 flour tortillas (8 inches), warmed
  • Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

INSTRUCTIONS:

Step 1:

In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.

Step 2: 

In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

Step 3:

Add the broth, Sriracha sauce, rice vinegar, and soy sauce. Stir, and bring to a simmer; let it go for about five minutes. Taste, and adjust heat and taste to your liking by adding more Sriracha and soy sauce if needed.

Step 4:

Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through

Step 5:

Spoon filling down the center of tortillas; fold in half. If desired, serve with toppings.

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BON APPETIT!

Feel inspired? Read our other Eat This Drink That articles

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February's Recipes (Volume 32) Comfort Food Pairings

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2019

November's Recipes (Volume 30) Big Reds

October's Recipes (Volume 29) BC Harvest

September's Recipes (Volume 28) French Wines

August's Recipes (Volume 27) Refreshing Whites

July's Recipes (Volume 26) BBQ Reds

June's Recipes (Volume 25) Rose

May's Recipes (Volume 24) Sauvignon Blanc

April's Recipes (Volume 23) Argentina

March's Recipes (Volume 22) Pinot Grigio

February's Recipes (Volume 21) Spain

January's Recipes (Volume 20) Merlot

2018

November's Recipes (Volume 19) Big Reds

October's Recipes (Volume 18) Aromatic Whites

September's Recipes (Volume 17) Bordeaux

August's Recipes (Volume 16) 90 Point Wines

July's Recipes (Volume 15) Sunshine Sippers

June's Recipes (Volume 14) Pinot Grigio

May's Recipes (Volume 13) Sauvignon Blanc

April's Recipes (Volume 12) New World Wines

March's Recipes (Volume 11) Old World Wines

February's Recipes (Volume 10) Iberian Wines

January's Recipes (Volume 9) with Merlot

2017

November's Recipes (Volume 8) Big Reds

October's Recipes (Volume 7) Sparkling Wine

September's Recipes (Volume 6) Grenache & Cabernet Sauvignon

August's Recipes (Volume 5) Pinot Noir

July's Recipes (Volume 4) BBQ Wines

June's Recipes (Volume 3) Rosé

May's Recipes (Volume 2) Chardonnay

April's Recipes (Volume 1) Sauvignon Blanc