It takes every ounce of my being to chew slower. Slow….down….absorb….flavor. Do you ever try to do that when something tastes really delicious? I bet you’ll have a hard time with this splendid combo. If I were to tell you that a skirt steak comes from the diaphragm muscle, please don’t let it creep you out. And if it did creep you out, pretend I didn’t tell you. You should definitely try this….seared on the grill in what seemed like no more than a minute due to it’s thinness….to medium-rare. Cover it with a little guacamole, and serve with a nice red wine. The steak was super tender, delicate and extremely flavorful.
Skirt steak draped in guacamole. This was delicious.
The 2010 red from Pesquie Terrasses brought a stunning 94 points (Wine Advocate) of Rhone Valley Grenache (70%) and Syrah (30%) to the table for less than $15. We picked up a nose of pepper, spice and plenty of red fruit. On the palate was pepper, cherry, strawberry, blueberry, anise, and spice that all lingered nicely. “We need to buy more of this,” Heather said. It was a perfect match for the delicate steak, and the creaminess of the guacamole really blended everything together…with the jalepeno kicking up the spice in the wine. Try to chew slower…I dare you. Cheers!
2010 Chateau Pesquie Terrasses from the Rhone valley. 94 points from Wine Advocate.
You may not know it, but that’s Rich’s nickname around here. And you also may not know that yesterday was his birthday! It was a wonderful, wacky day, despite the constant rain clouds and occasional complaints from the boys about it being the last day of summer vacation. Regardless, we made the most of it! Between showers, we even found time to fire up the grill. For his birthday dinner, Rich wanted tuna steaks, which we had with basmati rice, diced jalapeños and shitake mushrooms. As for a salad, we went totally unconventional and had watermelon topped with spring greens, queso fresco, cucumber julienne, chopped green onion, grilled tomatillo (as a sauce), sea salt & crushed pepper, and red chili olive oil. Oh, and the boys had macaroni and cheese (though two of them consented to try the tuna, and actually liked it!) We paired our tuna with a 2009 Burgans Albariño. We kind of love Spanish wine, and this was a very good one. It’s quite fruity (in a peachy/apricot way) without being overly sweet. It has a nice, crisp finish, and went beautifully with the meal. For dessert, a chocolate dome. I once made the mistake of referring to this particular dessert as a “chocolate boob” in front of the boys, and thus it shall always be known in our household. In between photo shoots, Rich found time to play Black Ops with the boys, and later, to cuddle on the couch with me. Yeah, it was a good day!
Father’s Day. What would it be without grilled meat? Well, I guess it would still be a Sunday to celebrate how great our fathers are. But, it might not be quite as manly without the grilled meat! (and a beer as you grill!) So Happy Father’s day…a day after. I hope you got to enjoy something like this Italian themed burger!
As I said in the caprese burger post, it’s fun to make a burger that’s way bigger than you can easily take a bite out of. So, we did it again here! 90% lean irradiated ground beef was once again our beef of choice. For this burger, I chopped up oregano and parsley and mixed it in the meat when I created the patties. Grill it medium, and it’s incredibly juicy and flavorful. Place it on your grilled Italian hard roll and top the burger with fresh mozzarella, grilled pepper, grilled onion, more fresh oregano and parsley, mixed greens and your favorite tomato sauce.
Make sure to hold it over your plate and have a few spare napkins nearby!
The juicy, dripping, flavorful Italian themed burger.
It was suggested to us to try the 2006 Atwater Cabernet Franc with grilled portobello mushrooms. So…we did!
I find portobellos to be a light, healthy, yet extremely flavorful, substitute for beef. They only take a few minutes for each side on the grill….coated lightly in olive oil, salt and pepper. Grill a few small peppers at the same time. Slice them on a platter when done and throw on some blue cheese, letting it melt. Plate over a bed of arugula blend and thinly sliced red onion. Top with balsamic vinaigrette and you have a satisfying, healthy meal.
New York State doesn’t get a whole lot of credit for its red wines. The Atwater Cabernet Franc is one of the best ones I have had, so I think we’ll have to explore a few more. We thought the wine would pair well with almost anything grilled (including our mushrooms), not to mention the strong, earthy cheese. Its light tannins, blend of red fruit flavors, and slight earthiness made it very drinkable and a food-friendly wine.
It was a fabulous treat all around, and a great selection for a nice warm spring evening.
2006 Atwater Cabernet Franc.
Grilled portobello mushrooms over arugula blend. (click for bigger fungi)