I’m a self proclaimed Wine connoisseur. A wonderful way to spend an evening is grilling out on the deck of our little beach house with friends. Of course, what kind of host would I be if I didn’t supply wine with our evening meal? I try to make it my mission to pair the perfect wine with our meal. Red or White? Well it depends on the recipe.
For instance I was recently sent a Daniel Gehrs 2011 Chenin Blanc and a 2009 Merlot as part of a membership to www.cawineclub.com.
CA Wine Club’s goal is to share wines they like in the same way one friend would with another.
The owners spend time traveling California’s wine country searching for limited-production wines from small, family-owned wineries. They explore wines from Napa, Sonoma, and less popular wine regions like Santa Barbara, Monterey, the Sierra Foothills, etc. They offer four wine of the month clubs to choose from, with wine selections and wine gifts for all tastes and budgets. This is a great way to learn and explore new wines, shipped directly to your home.
- 1 dozen shrimp – 21-30 count – shelled, deveined, tails left on, and sliced down the back – not quite butterflied
- 1-2 Tbsp You Favorite Gluten free BBQ Seasoning
- 6 slices of thin smokey bacon, cut in half to make 12 pieces (thick cut won’t get crispy)
- Johnathan’s Q BBQ sauce or your favorite gluten free BBQ sauce
- 12 toothpicks
- Take a small paring knife and make a slit down the back of each shrimp but don’t quite butterfly them.
- Lay the shrimp on a cutting board with the cut back side open (so you can season the inside).
- Lightly sprinkle the BBQ seasoning over each shrimp. Remember the bacon adds flavor to these as well.
- Take one of the 12 pieces of bacon and wrap around the shrimp securing with a toothpick.
- Repeat for each of the 12 shrimp.
- Preheat grill on high until it comes to temp. Reduce to Medium-High.
- Place shrimp on grates for 4 minutes then turn for another 4 minutes (or until bacon is crisp).
- Baste one side of the shrimps with BBQ Sauce and cook for 1 minute. Repeat on the other side.
- Remove from grill and enjoy.
- 2 lb+ Butterflied Flank Steak
- 2 Sliced Garlic Cloves
- 1 cup Fresh Baby Spinach
- 5 – 6 Slices of Provolone Cheese
- 1sm Diced Red Bell Pepper
- 1sm Diced Sweet Onion
- 2tbs Honey Mustard
- Coarse Ground Black Pepper
- Sea Salt
- Olive Oil
- 3 – 5 Slices of Bacon
- Butchers Twine
- Wash, dry and butterfly Flank Steak. (Your local butcher can butterfly the Flank Steak before you buy it.)
- Saute onions, red bell peppers, Crimini mushrooms. Salt and Pepper them to taste.
- Apply mustard to inside of Flank Steak.
- Layer the stuffing ingredients: Provolone cheese, salt, pepper, parsley, sauteed vegetable and spinach.
- Roll Flank Steak up to make a log.
- Apply olive oil to surface.
- Salt and Pepper
- Place Bacon on top.
- Tie with Butchers twine.
- Roast at 350 F for approximately 1hr or until internal temp reaches 140 F
Pairing wines with food, when done correctly, is a great way to try a whole new palette of flavors. The wine literally interacts with your food, changing it’s very taste. It’s something I have come to admire in a wine. I love trying new recipes I haven’t tried before with new wines to create a whole new experience – which is why I especially love my monthly sirprise shipment from California Wine Club!