Start the grilling season with these delicious, mouthwatering recipes and wines that will make your palate dance!
Stuffed cutlet rolls with bell pepper and Pecorino cheese
- 12 thin slices of pork cutlet (about 75 g a piece)
- 2 glasses of red, roasted bell peppers (370 ml each)
- 60g of Pesto alla Genovese
Wash the meat and pat it dry. Put the bell peppers into a sieve to drain the liquid. Grate the cheese. Season the cutlet with salt and pepper and spread 1 tea spoon of Pesto on both sides. Cover the cutlet with bell peppers, but leave 3 cm of space at one end.
Sprinkle the Pecorino on top of the bell peppers, roll the cutlets and fix them with the wooden skewers. Grill the rolls on the BBQ for 20-25 minutes.
Serve these tasty rolls with a Pinot noir. Its spicy flavor combined with its light tanins are a perfect match for pork. Von Winning Spätburgunder would be an excellent choice. Notes of juicy, dark berries and its complex spiciness give this wine a sophisticated and elegant nature.
Grilled lamb skewers with apricots
- 8 table spoons of olive oil
Finely ground the cinnamon and cumin. Finely chop the mint and chili pepper. Dice the garlic and mix everything with olive oil. Cut the meat into little pieces and cover it with the marinade. Leave everything in the fridge for at least 4 hours.
Cut the apricots in half and remove the seed. Take the meat out of the marinade and put the pieces on the skewer with slices of apricot in between. Grill the skewers for 6-10 minutes. Afterwards season them with salt and pepper.
Lamb is a strong kind of meat, which needs to be served with a strong red wine. The apricot does not necessarily go well with red wines, it is, however, not impossible to pair the two. Since the fruit will add a bit of sweetness to the dish and the grill will provide it with a smoky flavor, an oak barrel aged full bodied wine will be a good match. We recommend the "Z" from Oliver Zeter or the Voyage de Lanessan. Our wine shop offers a broad variety of full bodied wines.
BBQ bacon bomb
- Bacon (as much as you like)
Season the minced pork with salt and pepper. Weave the bacon into a 3x3 or larger grid (see image below) and press a handful of minced meat on top of it.
Finely chop the onions and let them sweat briefly in some oil. Finely chop the chili peppers and mix them with the onions. Put one table spoon of this mix on top of the minced meat. Top it with some cheese and wrap the bacon weave around the meat until everything is covered.
Grill the bacon bombs for 30-40 minutes until the bacon is crisp and the meat fully cooked.
This mouthwatering and greasy meal, calls for a fruity and lovely mid-bodied red. The Crasto would be a great addition to the meal. Its aromatic intensity provides a round and lasting taste. Nuts, tobacco and vanilla give the wine a great complexity. Get a wine box to discover great wines every month.
Enjoy your meal!