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Gazpacho Shrimp Salad

Sync with: Ramon Roqueta Macabeo-Chardonnay 2006

Recipe From: Food and Wine Magazine

1 ½ lb. fresh or frozen extra-large or jumbo shrimp, unpeeled.

1 recipe Red Pepper-Tomato Dressing, below.

5 large ripe tomatoes, chopped

1 medium green sweet pepper, chopped

1 medium red onion, chopped

1 English cucumber, chopped

2 cups purchased croutons

Italian (flat-leaf) parsley

• Thaw shrimp, if frozen. Peel and devein. Fill large skillet ½ full with lightly salted water; bring to boiling. Add shrimp. Cook, uncovered, 1 minute. Remove skillet from heat. Let shrimp sit in water for 1 to 2 minutes or until opaque. Remove with slotted spoon; set aside to cool.
• Prepare Red Pepper-Tomato Dressing. In large bowl toss together vegetables. Season with salt and pepper.
• Divide dressing among 6 bowls. Top with vegetables, shrimp, croutons, and parsley.

Prep: 40 min. Cook: 1 min. Stand: 1 min. Makes 6 servings.

Red Pepper-Tomato Dressing

1 12-oz. jar roasted red sweet peppers

2 large ripe tomatoes, quartered

1/3 cup extra virgin olive oil

2 to 3 Tbsp. sherry or white wine vinegar

1 clove garlic, minced

1 tsp. smoked paprika

Drain peppers. In blender combine peppers, tomatoes, olive oil, 2 tablespoons of vinegar, the garlic, and paprika. Cover and blend until very smooth. Season with remaining vinegar, salt and pepper.

Grilled Steak Sandwiches with Marinated Watercress, Onion and Tomato Salad

Sync with Ventisquero Reserva Carmenere 2006

Recipe from: Bon Appetite Magazine

½ cup olive oil

6 tablespoons white balsamic vinegar

1 ¾ teaspoons dry mustard, divided

1 tablespoon dark brown sugar

One, 2-pound well-trimmed tri-tip beef roast

4 large plum tomatoes, very thinly sliced

1 bunch watercress, stems trimmed

½ white onion, very thinly sliced

6 5-inch pieces French baguette, cut horizontally almost in half, open flat

• Prepare barbecue (medium-high heat). Whisk oil, vinegar, and ¾ teaspoons mustard in large bowl. Season dressing with salt and pepper. Transfer 2 tablespoons dressing to small bowl; whisk in sugar and 1 teaspoon mustard. Sprinkle beef all over with salt and pepper. Top with mixture from small bowl.
• Grill beef until thermometer inserted into thickest part registers 120F to 125F for rare, turning occasionally, about 30 minutes. Place on cutting board. Cut very thinly across grain.
• Meanwhile, add tomatoes, watercress, and onion to dressing in large bowl. Marinate while beef grills, tossing occasionally. Grill bread, cut side down, until just crusty, about 3 minutes; place on plates, grilled side up.

Mixed Grill with Rib Eyes, Sausages and Bacon Chops

Sync with Priorat, Spain

Credit: Food & Wine Magazine

At his cowboy picnic at Prather Ranch, Cosentino served copious amounts of meat, including Italian sausages, Prather’s rib eyes, and “caveman” bacon chops, large cuts of pork that include the chop and a piece of the belly. Ask your butcher to cut the pork chops from near the shoulder, leaving the belly meat attached.

Three 1-pound bone-in-rib eye steaks (1 ½ inches thick)

Five 1-pound bone-in pork chops, cut from the shoulder end, belly left on (1 inch thick)

3 pounds Italian sausage

Olive oil, for brushing

Halen Mon sea salt or other coarse sea salt

Freshly gound pepper

Salsa Picante, for serving

Salsa Verde, for serving

• Light a grill. Brush the rib eyes, pork chops and sausages with olive oil and season with salt and pepper. When the coals are hot, rake them to one side. Grill the meats directly over the coals and cook for 3 minutes, rotating the rib eyes and chops halfway through to create a crosshatch pattern, if desired. Turn the meats and grill for 3 minutes on the second side.
• Move the pork chops to the side of the grill opposite the coals. Cover and grill for about 10 minutes, turning once, until an instant-read thermometer inserted in the thickest part of the chops registers 150F for medium-well, and in the rib eyes, 130F for medium-rare. Transfer the sausages, steaks and chops to a carving board and let rest for 5 minutes. Carve into thick slices off the bone and serve with the sausages and salsas alongside.

Prep: 20 min Total: 45 min Serves: 10