June found us getting ready for summer. Thanks to Bob Young for this great picture of my dear friend Peggy, and all the pictures of the great food we enjoyed. Here are the fun grilled foods we tried and the wines we had with them.
We starter with Pulled Pork Sliders. We smoked the pork overnight and Peggy made an amazing Carolina style sauce to go with them.
We had the treat of a 2010 Renwood Clarion which brought out the smoke and tang of the sauce.
Following that we enjoyed a Grilled Romaine Salad
Served with 2012 Basal Cellars Estate Semillion. Semillion is a low acid wine that did not overpower the salad.
Our soup was grilled vegetable soup.
Grilled Vegetable Soup
3 medium carrots, Julianned
2 large tomatoes, quartered
1 large onion,coarsely chopped
6 zucchini chopped
4 cups green beans (cleaned and broken)
6 garlic cloves
1 tbsp olive oil
6 cups vegetable broth
2 bunches chopped kale
2 sprigs fresh oregano
1 bay leaf
1 15-oz can of Great Northern white beans, drained
Preheat oven to 400°F. Drizzle a baking sheet with a little olive oil. Arrange carrots, squash, tomatoes, onion, green beans, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occasionally, about 45 minutes.
Place roasted vegetables in a stew pot and add the vegetable stock, bring to a boil add the Kale and boil until kale is tender. Rinse and drain the white beans and add to soup. Simmer until the beans are warm and soft.
2009 MontGras Antu Ninquen Syrah went very well with the soup.
Dinner was skewered chicken and beef, grilled corn on the cob, and grilled bread, served with 2011 If You See Kay Blend.
Fun wine with such a classic grilled dinner. Chicken was placed in an Asian sesame dressing to marinade over night while the beef was placed in a stout beer overnight to marinade. Then just before grilling we sprinkled Montreal steak seasoning on it.
Last but not least we topped the night off with a Smores cake
1 box “Devils Food” cake mix
¾-cup vegetable oil
13.5-oz box of graham cracker crumbs
1 stick butter (softened)
2 cups chocolate chips
10.5-oz bag of mini marshmallows
Blend the graham cracker crumbs & butter in a mixing bowl. Put 2/3 of the mixture at the bottom of a Dutch Oven. Press down firmly all along the bottom and up the edges slightly
Set aside the remaining crumb mixture to top the cake
Make the cake batter by mixing all of the ingredients with a whisk. Pour the batter onto the cracker crust. Spread the batter evenly across the surface. Place the lid on top and set it over an open fire or place in a 350 degree oven for about 25 minutes.
When the cake is done a toothpick in the middle will come out clean.
Top the cake with the chocolate chips, marshmallows, and remaining graham cracker crumbs and put back in the heat until the chocolate and marshmallows are melted.
This was served with a nonvintage Fratelli Casa Rosa.