July's Eat This! Drink That!
Spanish Reds for BBQ:
The sun is shining, temperatures are rising, and most of our time is spent on the patio – cooking included! Before you fire up the grill for your weekend barbecue, make sure you’ve got something delicious to wash down all those sweet and smoky flavours in your favourite BBQ recipes.
A bold and juicy Red is the perfect wine pairing choice to complement tried and true summertime recipes. Reach for any of these highly rated Spanish sippers that will have you grilling all season long.
Fortius Tempranillo Roble 2018
“The dried-strawberry and floral aromas are very attractive. Full-bodied with simple fruit and medium round tannins. Friendly young wine. Drink now.” - James Suckling.
Cimal Garnacha 2019
A full-bodied Garnacha with notes of ripe blueberries and juicy plums. The wine has been aged 9 months in American and French oak barrels to impart flavours of vanilla and spice.
Pata Negra Ribera del Duero Crianza 2018
“Pretty floral and spice aromas. Lovely ripe fruit on the palate: red cherry, strawberry, vanilla and toast. Great expression of Crianza, generous and classy. Terrific value. Steak please!” - Decanter World Wine Awards.
Real de Aragon Centenaria Garnacha 2017
This full-bodied Garnacha was grown in organic vineyards from vines that are a minimum 80 years old. It has ripe red and blueberry aromas with notes of cherry and vanilla flavours on the palate.
- 2 pieces white sandwich bread, crusts removed and cut into ¼-inch pieces
- ⅓ cup milk
- 2½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 1½ tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 3 pounds lean ground beef
- 8 hamburger buns
Preheat the grill to high heat.
In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
Add the ground beef and scallions and break the meat up with your hands. Mix everything together until evenly combined. Divide the mixture into 8 equal portions and form compact balls. Flatten the balls into ¾-inch patties about 4½ inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon paprika
- Salt and pepper to taste
- 3 pounds baby back pork ribs
- 1 cup barbecue sauce
Preheat a gas grill for high heat. Lightly oil the grate.
In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid and shake to mix.
Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill. Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
Brush ribs with barbecue sauce and grill an additional 5 minutes. Serve ribs as whole rack or cut between each rib bone and pile individually on a platter.
- 1 large eggplant cut into
- 1-2” pieces 2 tablespoons coconut oil
- 2 tablespoons Jamaican jerk seasoning
- 1 tablespoon coconut sugar
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 2 tablespoons mirin
Cut one large eggplant into 1-2" pieces.
Place all your marinade ingredients in a bowl and mix well. Add the eggplant and mix to make sure it is thoroughly coated. Refrigerate for 1-3 hours.
Heat the grill to 400F degrees..
Skewer the eggplant pieces and brush with melted coconut oil (save the excess marinade). Place on the grill for 3-4 minutes per side, until eggplant is cooked through.
Place the leftover marinade in a bowl and heat in the microwave for 1-2 minutes until warmed and bubbly.
Remove the skewers from the grill and serve with the reserved marinade as dipping sauce.
- 6 boneless, skinless chicken thighs, cut in half lengthwise
- ½ cup fresh squeezed orange juice
- ¼ fresh squeezed lime juice
- 1 tablespoons canola oil
- 2 tablespoons ancho chili powder
- 3 cloves garlic, coarsely chopped
- 2 tablespoons chipotle in adobo sauce, pureed
- Salt and pepper
- Chopped scallions, for garnish
- Grilled lime halves, for garnish
Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish.
Whisk together the orange juice, lime juice, oil, chili powder, and garlic. Pour over the thighs and marinate in the refrigerator 1 to 4 hours.
Prepare a charcoal grill to high heat.
Remove the thighs from the marinade and sprinkle with salt and pepper on both sides. Place the thighs directly over the coals and cook until each side becomes golden brown and slightly charred, about 4 minutes per side. Turn, cover the grill and cook for another few minutes until tender.
Remove from the grill and let rest 5 minutes. Cut the thighs directly down the center creating 2 skewers. Remove the chicken from the skewers and serve garnished with scallions and lime wedges.