Pairing of the Day: June 20-24, 2011
Grilled Oysters with Tabasco-Leek Butter
Spicy Apricot Wings
An apricot-based sauce brushed on chicken wings before grilling gives them plenty of flavor—no marinating necessary; extra sauce is good for dipping.
Pairing: Citrusy wheat beer: SweetWater Sch'Wheat.
Quinoa Salad with Grilled Scallions, Favas and Dates
"One thing I've learned as a chef is not to overfeed your customers—a food coma is very unpleasant," says Charlie Parker of Plum restaurant in Oakland, California. This salad of grilled spring vegetables feels just filling enough, thanks to the protein-rich quinoa and a puree of dates that are grilled first to soften them and intensify their natural sweetness.
Pairing: Fino Sherry: Gutiérrez Colosia Elcano.
Easy Grilled Paella
To cook this seafood-and-chorizo paella, Pete Evans uses his grill as both a stovetop and an oven, simultaneously using direct and indirect heat. We've replaced his whole crab with jumbo lump crabmeat for simplicity's sake.
Pairing: Coriander-and-lavender-infused white ale: The Bruery Orchard White.
Caribbean Jerk Pork Chops
Pairing: Bold, juicy Nero d'Avola: 2008 Tasca d'Almerita Lamùri.