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Barbeque and portuguese wines

July 17th, 2015 by Strøm Spa Nordique

Grilled meat and red wines are the perfect combination for a successful and enjoyable summer meal! Discover the light and tasty pairings proposed by “Ateliers et Saveurs” as well as the recipes for flank steak with chimichurri, lamb chops with rosemary and duck breast with curry, courtesy of “Chic traiteur”.

Beef steak with chimichurri

Ingredients

Meat for the barbecue:

  • Flank steak
  • Salt and pepper

Chimichurri sauce:

  • Parsley
  • Chives
  • Thyme
  • 1 onion
  • 1 garlic clove
  • 1/4 cup of olive oil

RECIPE

  • Chimichurri sauce: slightly mix the parsley, chives, thyme, onion and garlic in a food processor. (Do not overmix, you are looking for a slightly chunky texture, not a puree). Slowly add the olive oil until it is incorporated.
  • On very high heat, barbecue the meat for only a few minutes for a “rare” finish.
  • Add salt and pepper to taste
  • Serve the steak with the chimichurri sauce

Food and wine pairing proposed by “Ateliers et Saveurs”: Altano, Portuguese red wine – this dry red wine showcases a broad texture with spicy, floral and fruity scents.

Lamb chops with rosemary

  • Lamb chops
  • Rosemary
  • Olive oil
  • Dry Coriander
  • 2 tablespoons of soy sauce
  • A couple of drops of Siracha sauce

RECIPE

  • Remove the rosemary leaves from the stem
  • Mix the rosemary leaves, olive oil, dried cilantro, soy sauce and a couple of drops of Siracha sauce
  • Put the marinade on the lamb chops and marinate them for 10 hours
  • Sear the lamb chops on the grill and serve them pink.

Food and wine pairing proposed by “Ateliers et Saveurs”: Niepoort vertente, Portuguese red wine – complex nose releasing dominant scents of dried fruits (dates, prunes, raisins).

Duck breast with curry

Ingredients

  • Duck breast
  • Curry
  • 1 onion
  • 1 garlic clove
  • 1/4 cup olive oil

RECIPE

  • Mix the curry, onion, garlic and olive oil.
  • Put the marinade over the duck breast and marinate it for 6 hours
  • Barbecue the duck breast, fatty side down, on the grill for at least 20 minutes
  • Serve pink.

Food and wine pairing proposed by “Ateliers et Saveurs”: Ramos Pinto duas quintas reserva, Portuguese red wine – Scents of violets and blackberry jam. Woody and spicy notes.

Enjoy your meal!

-Michaël St-Jean, manager and chef at “Chic traiteur”, partner of our Cozy Thursdays

To discover the upcoming themes offered at our Cozy Thursdays of 2015, click here.

 

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