Eat This Drink That - Volume 59 - Premium Wine and Meal PairingsEat This Drink That - Volume 59 - Premium Wine and Meal Pairings

June's Eat This! Drink That!


BBQ Worthy Reds:

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 choice to complement tried and true summertime eats.


Silver Lining Cabernet Sauvignon
Aromas of ripe cherry, spice and hints of oak. This wine is medium bodied on the palate with ripe fresh fruit. Subtle oak is balanced by a soft finish.

Piedra Negra Alta Coleccion Malbec 2022
On the nose, there are aromas of red summer fruits predominate with light touches of black pepper. Concentrated mouthfeel with red fruits that give luscious volume.

Frind Estate Winery Okanagan Valley Merlot
Notes of plums, red berries and red current. On palate wine has complex sweet spices and earth aromas of drier plums and meaty texture with ripe flavours.

McGuigan Hand Made 2014 Langhorne Creek Shiraz
This is a brambly, sappy wine, with layers of ripe plum, currant, black pepper, olive tapenade, violet and warm stone aromas.


Steak Kebabs

Author: Life in the Lofthouse

Serves: 4 Prep Time: 60 mins Cook Time: 15 mins


Wine pairing:
Silver Lining Cabernet Sauvignon


  • 1/2 cup olive oil

  • 1/2 cup soy sauce

  • 3 cloves garlic minced

  • 1 teaspoon black pepper

  • 2 pounds sirloin steak cut in 1-inch cubes

  • 1 red bell pepper seeded and cut in 1-inch pieces

  • 1 orange bell pepper seeded and cut in 1-inch pieces

  • 1 green bell pepper seeded and cut in 1-inch pieces

  • 1 red onion cut in 1-inch pieces

  • 8 metal skewers

Instructions : 

Step 1:
In a medium bowl, whisk together olive oil, soy sauce, garlic and pepper. Add the cubed sirloin steak to marinade and toss to coat. Cover with plastic wrap and let marinate for 30 minutes or up to 1 hour.

Step 2:
Once the meat has marinated, thread it onto the skewers alternating with pieces of bell pepper and red onion.

Step 3:
Grill kebabs over medium heat, turning often, until all sides of the meat is well brown and vegetables are tender.

Portobello Mushroom Burger

Author: Skinnytaste

Serves: 4 Prep Time: 30 mins Cook Time: 30 mins


Wine pairing:
Piedra Negra Alta Coleccion Malbec


  • 4 portobello mushroom caps

  • 2 tbsp balsamic vinegar

  • 1 tbsp low sodium soy sauce

  • 1 tablespoons olive oil

  • 1 tbsp chopped rosemary

  • 1-1/2 tsp steak seasoning

  • 4 thick slices red onion

  • 4 oz Swiss cheese, sliced thin

  • 4 thin slices tomato

  • 1/2 avocado, sliced thin

  • baby spinach

  • 4 whole wheat buns

Instructions : 

Step 1:
In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and steak seasoning.

Step 2:
Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.

Step 3:
Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan

Step 4:
Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.

Step 5:
Top the mushrooms with cheese during the last minute of cooking. While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.

Step 6:
To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

Ahi Tuna Steaks

Author: Food Network

Serves: 4 Prep Time: 5 mins Cook Time: 5 mins


Wine pairing:
Frind Estate Winery Okanagan Valley Merlot


  • Four 1 inch thick fresh tuna steaks

  • Olive oil Salt and pepper

Instructions : 

Step 1:
To grill the tuna, get a charcoal grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be rare, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.

BBQ Ribs

Author: Delish

Serves: 4 Prep Time: 15 mins Cook Time: 3 hours 30 mins


Wine pairing:
McGuigan Hand Made Langhorne Shiraz


For the Sauce:

  • 1/2 cup apple cider vinegar

  • 1/2 cup ketchup

  • 1/2 cup packed light brown sugar

  • 1 tbsp. garlic powder

  • 1 tbsp. smoked paprika

  • 1 tbsp. Worcestershire sauce

  • 1 tsp. kosher salt

  • 1 tsp. freshly ground black pepper

For the Ribs:

  • 1/4 cup light brown sugar

  • 1/4 cup smoked paprika

  • 2 tbsp. kosher salt

  • 1 tbsp. garlic powder

  • 1 tbsp. ground cumin

  • 1 (3 1/2- to 4-lb.) full rack baby back pork ribs, patted dry

Instructions : 

Step 1:
BBQ Sauce

In a small saucepan over medium heat, combine vinegar, ketchup, brown sugar, garlic powder, paprika, Worcestershire, salt, and black pepper. Cook, whisking often, until sauce begins to thicken, about 5 to 7 minutes. Let cool.

Step 1:

In a small bowl, whisk brown sugar, paprika, salt, garlic powder, and cumin.

Step 2:
Heat one burner on your gas grill to low. Place ribs on a large piece of foil and coat all sides with dry rub. Let sit 10 minutes, then tightly wrap in foil.

Step 3:
Place ribs bone side up on cooler side of grill and cover. After 1 1/2 hours, rotate ribs 180° and cook 1 1/2 hours more. Once they’ve cooked 3 hours total, you should be able to see bones protruding from meat when you peek inside foil. Remove ribs from grill and transfer to a large baking sheet. Open foil and let ribs rest 10 minutes.

Step 4:
Adjust grill to high heat. Remove ribs from foil and place directly on grill. Using a pastry brush, generously baste with BBQ sauce. Flip rack and baste other side with sauce.

Step 5:
Grill until sauce is caramelized and meat has visible grill marks, 1 to 3 minutes. Flip again and continue to grill until sauce on other side is caramelized, 1 to 2 minutes.

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