Argentine Malbecs with an Argentine Dinner
October 10 3:03 PM

Argentine Malbecs with an Argentine Dinner
Usually I first find out what’s for dinner and then select a wine, but, with the wines on sale this week, I’m first selecting the wine and then finding a meal that goes with the wine.  Mike has two Argentine Malbecs on sale this week so we are suggesting you have an Argentinean Asado meal this week consisting of grilled London Broil served with Chimichurri.  Chimichurri is the signature parsley sauce and condiment of Argentine, and Malbec is the signature wine of the country. 

Chimichurri Sauce with Sliced London Broil
A very thick London Broil grilled rare to medium rare would approximate an authentic cut of beef for the Asado dinner.  London Broil is a very lean cut but is flavorful and tender if not overcooked.  Simply salt and pepper  to season and then grill, allow to rest 8 to 10 minutes and then slice very thinly across the grain of the meat.  Then spoon Chimichurri sauce over the sliced beef. 

Chimichurri Sauce  Recipe #1:
1/3 cup coarsely chopped parsley
3 tablespoons red wine vinegar
3 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil

1.  First blanche the garlic cloves for 2 minutes
2.  In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
For an even more authentic Chimichurri recipe go HERE

Colome Estate Malbec

Colome Estate Malbec, on special sale this week at Wohlner’s, is a very interesting blend of 85% Malbec , 8% Tannat, 3% Cabernet Sauvingon, 2% Syrah and 2% Petit Verdot, all sustainably grown at 5,500 to 8,500 feet in northern Arigentinia, and spending 15 months in French Oak barrels.  The nose has a rich plumy berry nose with notes of cedar, and on the palate you get cocoa, plumy berry, a little cedar, and optimal amount of soft tannins probably contributed by the tannat grapes.  Great with steak and any beef, whether London Broil or a great Wohlner’s T-Bone.  The Colome is a elegant example of an Argentine red and a QPR. 

The Conquista, also on sale, is on sale is a nice entry level priced Malbec.  The Conquista would be good as a starter with some pieces of grilled Italian sausage and Chimichurrii, and that is in fact an authentic starter for such an Argentine meal.

T-Bone Steak Dinner---while we still have good grilling weather
T-Bone Steak is on sale, and both the Colome Estate Malbec and the Cannon Ball Cabernet from near Napa would both be a good pairing good.  Make a big Greek salad with Dole American Salad Blend, Cherub Tomatoes, diced Green Bell Peppers, black olives, Mt. Vikos Feta Cheese, and one of the bottled Greek salad dressings you’ll find on Wohlner’s shelves.  Serve either baked Yukon Gold or Russet Potatoes and top with a mixture of half butter and half blue cheese.  In fact smear some of that butter/blue mixture on each cooked T-Bone to add even more flavor.  Be sure to buy some  Wohlner’s Own Artisan Sourdough Bread to serve with this great meal. 

Scallops:  Ultra Fast!  Ultra Delicious
I normally love scallops seared and served simply as possible without a sauce, but the chimichurri beef dinner we wrote about above got me thinking that a chimichurri style dressing would be wonderful on seared scallops.  We suggest you pair the either of these two Argentine whites:   Trivento Amando Sur white blend (mostly sauvignon blanc) or Bodegas Tamari Torrentes

Seared Scallops with Chimichurri Dressing
¼ cup chopped fresh flat-leaf parsley
2 tsp chopped fresh oregano
1 garlic clove, minced
1 tbsp plus 1 tsp red wine vinegar
1 tbsp water
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp red chili flakes
2 tbsp extra-virgin olive oil

10 scallops
3 tsp olive oil, divided
Salt & pepper for seasoning

In the bowl of a food processor, combine parsley, oregano, garlic, red wine vinegar, water, salt, pepper, and red chili flakes. Pulse until combined, but not smooth. With the motor running, slowly pour in olive oil.
Heat 2 teaspoons canola oil in a large nonstick skillet set over medium-high heat. Place half of the scallops in the pan, season lightly with salt and pepper, and cook until barely cooked through, 1 to 2 minutes per side. When you press on the scallops, they should still feel a little squishy. They will become rubbery very quickly, so take care not to overcook. Set the cooked scallops on a serving platter and repeat the same process with the remaining scallops, adding 1 additional teaspoon olive oil to the pan. Once all of the scallops are on the serving platter, drizzle them with the chimichurri dressing. Serve immediately.

Tacos al Carbon sold at a San Jose taco truck
I think my favorite Mexican food is a very simple taco of diced beef which was grilled,

2 pounds London Broil
6 garlic cloves, minced
1/2 cup soy sauce
1 jalapeno, seeded and minced
1 tsp freshly ground cumin seed (lightly toasted)
1 large handful fresh cilantro, leaves and stems, finely chopped
1 Tbsp kosher salt and freshly ground pepper
juice of 2 limes
2 tbsp red wine vinegar
1/2 tsp sugar
1/2 cup olive oil
1. Lay the London Broil in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak, making sure each piece is well coated. Cover and refrigerate for 4-6 hours or overnight.

2. Preheat an outdoor grill to hot or heat a cast iron skillet if cooking indoors. Remove the steak from the marinade, season both sides with salt and pepper, and place on grill. If cooking indoors, remove excess marinade as the garlic may burn and smoke.

3. Grill the steak for a few minutes only on each side, depending on the thickness, until it is cooked to your preference. You may need to work in batches.

4. When cooked, remove the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal and serve.  For tacos you chop the meat into small pieces.

Put some meat in a small warmed corn or flour taco shell (not fried).  Then add you choice of traditional condiments, finely shredded cilantro, diced onion, thinly sliced radish (which I pass on), always a squeeze of lime, and traditionally salsa verde.  I must confess that my sauce of preference on Tacos al Carbon is asian Srirachi. Cheese, lettuce, tomatoes—none are seen on an authentic taco al carbon.

Jones Street Canadian Bacon BLT’s
Canadian Bacon BLTs---
Growing up on Jones Street my mom would make me Canadian Bacon BLT’s.  Much, faster to make then a regular BLT because the sliced Canadian Bacon does not need to be cooked or heated—it’s fully cooked in Wohlner’s own smokehouse.  And they were much leaner, not that that mattered to me back then.
If you or a neighbor have an over abundance of backyard tomatoes, BLT are great way to make a dent in the surplus.  Wohlner’s Own Smokehouse Bacon and Our Smokehouse Canadian Bacon are both on sale this week. 


Category: Meat Deli Wine
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by Westin hotel building)
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