Summer Party Pairings
Deluxe Lobster and Potato Chip Rolls
"Putting potato chips inside sandwiches has always been a favorite trick of ours," says chef Jon Shook. He and co-chef Vinny Dotolo serve chips on Tabasco-spiked lobster salad tucked into buttery toasted buns.
Pairing: 2010 Terenzuola Colli Di Luni Vermentino
Bacon Burgers on Brioche Buns
The burger at Tyler Florence's Wayfare Tavern in San Francisco is called Le Grand with good reason: It's a custom blend of ground prime rib, brisket, skirt steak and tenderloin, topped with Nueske's bacon and Cowgirl Creamery's triple-cream Mt. Tam cheese. The recipe is also delicious with a mix of chuck and sirloin.
Pairing: 2010 dB Shiraz
Grilled Oysters with Spiced Tequila Butter
Blaine Wetzel grills oysters, then drizzles them with butter flavored with sage, oregano, lemon juice and tequila. He prefers oysters from Samish Bay in the northern Puget Sound, where some food historians say the first Pacific oysters grew in 1919.
Pairing: 2010 Pascal Jolivet Attitude Sauvignon Blanc
Balinese Grilled Chicken
On a surfing trip to Indonesia, Pete Evans tried a version of this chicken roasted over an open fire. The turmeric, chiles and ginger in the marinade are popular flavors in Indonesian cooking.
Pairing: 2010 McManis Family Viognier
Sriracha-and-Wasabi Deviled Eggs
Joanne Chang's mother used to make hard-boiled eggs for dinner: She would add them to the beef or chicken she was braising in soy. This is Joanne's riff on those eggs, made spicy with hot sauce and wasabi.
Pairing: 2008 Argyle Brut
Red Curry Chicken Kebabs with Minty Yogurt Sauce
For spicy chicken kebabs as addictive as Buffalo wings, Kerry Simon creates a fantastically simple marinade using just jarred red curry paste, vegetable oil and salt.
Pairing: 2009 Hogue Riesling
Italian-Sausage Burgers with Garlicky Spinach
Using sausage in burgers is a smart shortcut, because the meat is already seasoned.
Pairing: 2008 Ridge East Bench Zinfandel
Grilled Texas Rib Eye
Most American cooks buy beautifully marbled rib eye steaks without the bone, but Tim Love opts for the heftier bone-in variety. To help keep the steaks extra-juicy, he sears them on the grill, then lets them rest before he finishes cooking.
Pairing: 2010 Elsa Bianchi Malbec
Sausage Mixed Grill
Prick fresh sausages all over before grilling to release the excess fat.
Pairing: 2009 Badia a Coltibuono Chianti Classico