July's Eat This! Drink That!
JULY'S EAT THIS! DRINK THAT!
BC summers are made for barbecuing!
Join your friends on the patio or in the backyard for the perfect evening of outdoor dining, and don’t forget the wine! We’ve rounded up a few of our favourite red wines that are a great match with these tried and true summer-time recipes.
These classic BBQ friendly meals are heightened by the boldness and rich flavours of the wine.
Ripe, oaky flavors of chocolate, coffee and mocha surround blackberry and cassis fruit in front of a creamy, soft finish.
Aromatic ripe raspberry and blackberry fruit with spiced fruit cake and hints of violets. Alloy is a rich a full-bodied wine with blackcurrant and plum flavours.
This blend of Malbec, Cabernet Sauvignon and Merlot has aromas of red berries, subtle spice and hints of violets. On the palate red fruits, slightly sweet tannins and a little spice.
Juicy and full bodied, with plenty of blackcurrant and blueberry fruit, velvety tannins and great freshness.
Spicy and sticky baby back ribs
Author: Food and Wine
Wine pairing: Pata Negra Apasionado
Serves: 6 Prep Time: 40 minutes Cook Time: 4 hours
- 1 cup dark brown sugar
- 3 tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon ground fennel
- 1 tablespoon freshly ground black pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon sweet smoked paprika
- 4 racks baby back ribs (about 2 1/2 pounds each), membrane removed from the underside of each rack
- 1 tablespoon unsalted butter
- 1 small onion, minced
- 3 garlic cloves, minced
- 1 1/2 teaspoons dried thyme
- 1 cup ketchup
- 1 cup cider vinegar
- 1 cup beef broth
- 1/4 cup hot sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons unsulfured molasses
In a small bowl, combine the brown sugar, salt, mustard, fennel, black pepper, cayenne and paprika. On 2 large rimmed baking sheets, sprinkle the spice mix all over the ribs, pressing and patting it. Cover with foil and refrigerate overnight.
Preheat the oven to 250°. Pour off any liquid on the baking sheets, cover the ribs with foil and roast for about 3 hours, until the meat is tender but not falling off the bone. Pour off any liquid on the baking sheets.
Meanwhile, in a saucepan, melt the butter. Add the onion, garlic and thyme and cook over moderate heat until the onion is softened, about 5 minutes. Add the ketchup, vinegar, beef broth, hot sauce, Worcestershire sauce and molasses and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 30 minutes.
Preheat the broiler and position a rack 10 inches from the heat. Brush the ribs liberally with the barbecue sauce and broil for about 10 minutes, turning and brushing occasionally with the sauce, until well-browned and crispy in spots. Transfer the ribs to a work surface and let rest for 5 minutes. Cut in between the bones and mound the ribs on a platter. Pass any extra barbecue sauce on the side.
Author: Food and Wine
Wine Pairing: Alloy Shiraz
Yield: 4 Prep Time: 5 minutes (refrigerate lamb overnight) Cook Time: 30 minutes
- 1 medium onion, quartered
- 1 peeled garlic clove
- 4 flat-leaf parsley sprigs
- 1/2 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon ground allspice
- 1 tablespoon kosher salt
- Pinch of saffron threads
- 1 1/4 pounds trimmed lamb loin, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- Warm pita and Greek-style plain yogurt for serving
In a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt and saffron and puree until smooth. Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.
Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade. Thread the lamb onto 4 long skewers, leaving a bit of room between the cubes. Brush the lamb with the oil and grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat. Serve the lamb skewers with warm pita and yogurt.
Steak and mushrooms
Author: Taste of Home
Wine Pairing: Famiglia Valentin Bianchi Red Blend
Serves: 4 Prep Time: 10 minutes Cook Time: 10 minutes
- 1 beef top sirloin steak (1-1/2 pounds)
- 1/2 teaspoon steak seasoning
- 1 pound small fresh mushrooms
- 1/4 cup butter, cubed
- 1/2 cup beef broth
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
Cut steak into 4 pieces; sprinkle with steak seasoning. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Meanwhile, in a large skillet, sauté mushrooms in butter until tender. Stir in the remaining ingredients. Bring to a boil; cook until liquid is reduced by about half. Serve with steaks.
Stuffed portobello mushrooms
Author: Olive Magazine
Wine pairing: Showdown the Bird Malbec
Serves: 2 Prep Time: 5 minutes Cook Time: 15 minutes
- portobello mushrooms: 4 very large, stalks removed and chopped
- olive oil spray
- 1 onion, finely chopped
- 50g mushrooms (any kind), chopped
- 1 clove garlic, crushed
- 1 tsp smoked paprika
- 1 tsp thyme leaves
- 30g day-old sourdough bread, whizzed to breadcrumbs
- 50g walnuts, toasted and chopped
Heat the grill to medium. Spray the portobellos with a little oil on each side (keep the chopped stalks for later), season well and grill for 5 minutes on both sides until tender.
Heat another spray of oil in a frying pan and fry the onion until soft. Add the chopped mushrooms, plus the chopped portobello stalks, add a pinch of salt and fry until the mushrooms are lightly golden.
Add the garlic, smoked paprika and thyme for a minute, then stir in the breadcrumbs and walnuts for 1 minute.
Spoon the mix into the middles of the mushrooms and pack down to fill the cavities. Grill again, for another 5 minutes.
Serve with roasted vegetables or some greens.