Last week we had the pleasure to provide the meat for a lovely food and wine event at the Astor Center in New York. The event was titled “Grilling and Swilling: Hot Weather Reds and Heritage Meats,” and looked at pairing favorite summer grilling recipes with delicious red wines. The event helped raise money for our friends at Heritage Radio Network.
Chef Emily Peterson collaborated with wine expert Kimberly Severson to bring us these summer delights!
Charred Oregano and Lemon Chicken
Paired with Lagrein Rosato, Muri Gries 2012 from Alto Adige, Trentino-Alto Adige, Italy
Protein: 1 Chicken, cut up into 8 or 10 bone-in service pieces (generally 2 wings, 2 drumsticks, 2 thighs, and 2 or 4 breast pieces)
For the Marinade:
1/3 cup kosher salt
2/3 cup dried oregano
2 cups unoaked white wine
1. Melt one cup butter in a small sauce pan. Add the juice of the lemon and turn off the heat
2. In a large bowl, or gallon-sized zip top bag, combine the salt and oregano. Completely coat each piece of chicken in the mixture so that you can barley see any chicken through the coating.
3. Grill the chicken over high heat. As you turn it, basted it with the butter-lemon mixture. Cook until you have good color all the way around. This takes about 15 minutes. It smells amazing and you’ll understand why you’re outside when you see the herb-scented smoke plumes floating over your neighbor’s place.
4. Transfer the chicken to a pot large enough to comfortably hold it all, add the wine and remaining butter-lemon mixture and tightly cover. You can proceed from here either on a gar grill or inside on the stovetop.
5. Cook the chicken over medium-low for about 90 minutes, until the chicken is cooked through and falling off the bone.
Pork Soulvaki with Tzatziki and Pita
Paired with Touraine Rouge ‘Les Cots Hauts,’ Mikael Bouges 2010 from Touraine, Loire, France
Protein: 2 lbs pork shoulder, cut into two inch cubes
For the Marinade:
2 cups red wine
2 tsp dried oregano
2 tsp ground cumin
2 tsp dried thyme
1 tsp cinnamon
6 cloves smashed garlic
Freshly ground pepper
1 whole red onion, peeled, root and stem end removed
For the Tzatziki
2 cups grated cucumber, seeds avoided
2 cups full-fat Greek yogurt
½ cup chopped fresh mint leaves
A heavy glug of extra virgin olive oil
1 Tbs finely minced garlic
Kosher salt to taste
Serve with 4 scallions, thinly sliced on the bias
1 cup flat –leaf parsley, roughly chopped
Warm pita bread
1. combine all the marinade ingredients, including the pork, a large pinch of kosher salt and a few cracks of black pepper in a bowl. Cover and refrigerate at large 2 hours, but preferably overnight.
2. Meanwhile, make the yogurt sauce – stir together all the ingredients, starting with just a pinch of salt, then taste and add more salt if you’d like. Keep cold. This can keep in the fridge for up to a week.
3. Skewer the pork cubes onto wooden or metal skewers (if using wood, make sure the ends don’t poke out form the pork – they’ll burn even if you soak them). Grill over medium-hot, preferably charcoal, but gas will do the job too, 20-25 minutes. Generously baste with the marinade for the first 19 minutes.
4. Arrange the skewers on a pretty serving platter and sprinkle with scallions and parsley. Serve with the cold yogurt sauce and the pita, wrapped in a beautiful tea towel.
Korean Beef Bulgolgi Ssambap
Paired with Lambtusco ‘Il Giullare,’ Roberto Negri 2011 from Lambrusco, Emilia-Romagna, Italy
Protein: 2 pounds of sirloin steak sliced very thin across the bias (or boneless short ribs)
For the marinade:
2 scallions, thinly sliced
¼ cup sugar
3 Tbs chopped garlic
5 Tbs soy sauce
2 Tbs sesame oil
2 Tbs dry vermouth
1/8 tsp ground black pepper
A dash of Sriracha
Serve with whole bib lettuce leaves, Kimchi, Gochujang (Korean chili paste)
1. Combine the beef and the marinade ingredients in a bowl. Cover tightly. Refrigerate at least two hours, but preferably overnight.
2. Grill beef on a two zone grill, starting on the very hot side, flipping to the less very hot side. Cook to desired doneness,
Serve by placing all of the components in individual serving dishes in the center of the table. Make a wrap, using a lettuce leaf, a piece of bulgogi, kimchi and chili paste. Messy and delicious!
Pair with Lauel Glen !Za Zin 2010 from Lodi, California, USA
Protein: 2 pounds Ground Beef seasoned with salt and pepper
Potato slider buns
Yellow American Cheese
Iceberg or bib lettuce
Fresh tomato slab
1. Form meat into equally-sized balls, then flatten into patties. Sprinkle liberally with salt and pepper
2. On a two zone grill, grill over hot, then flip and finish to desired doneness.
3. Serve with fixins
See what else the Astor Center is offering at http://www.astorcenternyc.com
For more from Chef Emily check out www.thegourmandandthepeasant.com and Facebook.com/chefemilyp
And hear Heritage Radio’s Audio Gift Bag here http://www.