July 20 2008

Dave "the Wine Guy" Burke from the Willow on Wascana came in to discuss food and drink pairings, enjoy!

Grilled Lamb Chops with Summer Salad

Lamb and Marinade

3 medium cloves garlic, minced

3 tbsp fresh rosemary, chopped

1/3 cup chopped parsley (about 1/2 bunch)

2 tbsp dijon mustard

1/3 cup olive oil

1/2 tsp pepper

2 racks of lamb, each cut into 6 chops

1 lemon, squeezed for juice

coarse sea salt

Summer Salad

2 medium zucchini, cut lengthwise into 1/4 inch strips

1 bunch asparagus, stringy ends peeled

1/2 pt grape tomatoes, halved

1/2 red onion, sliced very thinly and soaked in cold water

salt

olive oil

Minted Couscous

1 cup couscous

1 cup water

2 tbsp olive oil

1/4 cup chopped mint

3 tbsp flaked almonds, toasted

juice and zest of half of a lemon

salt and pepper to taste

Tzaziki

2 cups greek or whole milk yogurt, drained (500 ml)

1/2 medium english cucumber, peeled and grated

pinch salt

1 small glove garlic, finely minced

handful chopped fresh mint

coarse salt and freshly cracked black pepper, to taste

Lamb and Marinade

To prepare lamb combine garlic, rosemary, parsley, Dijon mustard, olive oil and pepper together in a medium mixing bowl and smear on chops. Cover and let marinate for at least on hour

Just before grilling, season lamb generously with coarse sea salt. Grill on high heat, 2-3 minutes on each side, including fat side. Squeeze lemon juice over chops while cooking. Remove from heat and let rest.

Summer Salad

Bring a large pot of salted water to a rolling boil. Cut asparagus into 1 1/2 inch lengths.

Add asparagus to boiling water; cook until spears are crisp, about a minute. Add zucchini and cook for only one minute.
Strain asparagus and zucchini; plunge immediately into ice water or rinse under cold running water.

Transfer to medium mixing bowl; add tomatoes, sliced red onion, olive oil and salt to taste. Set aside.

Minted Couscous

Bring water to boil. Pour over couscous; cover and let stand 5 minutes.

Fluff with a fork and stir in mint, almonds, lemon juice, zest, olive oil, salt and pepper to taste.

Tzazki

Hang yogurt in sieve or fine mesh strainer over medium bowl. Let stand at least one hour, letting excess liquid drain away.
Very lightly salt grated cucumber and let hang in same manner.
Combine thickened yogurt, cucumber, garlic and mint in a medium bowl. Season to taste with salt and pepper.

Pair with light, fresh and fruity like Barossa Shirz or a young Bordeaux.

Strawberry and Greens Summer Salad

3 tbsp canola oil

1 tbsp sherry vinegar

1 tbsp orange juice

1 tbsp honey

Salt and pepper to taste

1/3 cup slivered almonds

4 cups torn leaf lettuce

4 cups baby spinach leaves

6 sorrel leaves, coarsely chopped

10 strawberries, quartered

1 avocado, diced

1 1/2 cups bean sprouts

Combine the first five ingredients to prepare a vinaigrette. Reserve.

Preheat oven to 350F/180C.

Spread slivered almonds on a baking sheet and toast in the oven for 5 to 10 minutes, until golden-brown.

Combine lettuce, spinach, sorrel, strawberries, avocado and bean sprouts in a large serving bowl. Sprinkle toasted slivered almonds on top. Pour on vinaigrette and toss gently to combine. Serve immediately.

Gourmet tip: Turn the salad into a meal by adding a few grilled scallops.

Pair with a summer beer for a change instead of wine like fruit lambic or a wheat beer, examples include Konig Ludwig, Ex Hoegaarden, Bellivue Kreik or Linemans Framboise.