Chillin' and Grillin'

With the weather turning decidedly toward summer over the last few days, many of us are doing more grilling. Sometimes it's for flavor, and sometimes it's just to keep extra heat out of the house. Whatever your reasons for grilling, and whether you're gas or charcoal, our industry partners have some great ideas and pairings.

Grilled Salmon with Creole Mustard-Tarragon Sauce

Recipe courtesy Chateau Ste. Michelle.

8- 6oz salmon fillets
Olive oil
Salt and pepper, to taste
1 lemon
Creole mustard-tarragon sauce, recipe follows

INSTRUCTIONS:

Heat grill to medium-high.

Rub salmon with olive oil and season with salt and pepper. Place salmon on grill and cook about 2 minutes. Rotate 90 degrees to make cross hatch marks on the flesh and cook 2 more minutes. Turn fish over and cook 2-3 minutes; rotate 90° again and cook a few more minutes. Depending on the thickness of the fish, it may take more or less time. Transfer salmon to a serving platter and squeeze lemon juice over each piece. Drizzle with Creole Mustard-Tarragon Sauce sauce and serve.

Creole Mustard-Tarragon Sauce

INGREDIENTS:

2 Tbsp chopped shallots
1 cup dry white wine - Sauvignon Blanc or Chardonnay
¾ cup white wine vinegar
¼ cup heavy cream
4 Tbsp Creole mustard
8 oz unsalted butter, softened & cut into small pieces
2 Tbsp chopped fresh tarragon
1-2 Tbsp lemon juice
Salt and pepper, to taste

INSTRUCTIONS:

Place shallots, wine and vinegar in a heavy non-reactive saucepan; bring to a boil over medium-high heat. Cook until liquid is reduced to about ¼ cup. Add cream and return to a boil; cook until liquid is reduced by half and slightly thickened. Whisk in creole mustard. Remove from heat and whisk in butter a few pieces at a time, incorporating each piece before adding the next. If the sauce cools too much to fully incorporate the butter, place over low heat for a minute, but do not boil. Stir in tarragon, lemon juice and season to taste with salt and pepper.

Pair with Chateau Ste. Michelle Sauvignon Blanc or Pinot Gris

Blue Cheese Burger with Chive Aioli

Recipe courtesy St. Francis Winery & Vineyards

Ingredients:

1½ pounds ground beef
1 large red onion, peeled and sliced into ¼ inch rounds
2 tablespoons olive oil
2 tablespoons Balsamic vinegar
½ cup mayonnaise
1 bunch chives, sliced thin
1 clove garlic, finely minced
6 ounces blue cheese, crumbled
Salt and black pepper
Sliced tomatoes and baby spinach for garnish
4 Hamburger buns

Preparation:

Coat the sliced red onion with balsamic vinegar and olive oil. Sprinkle with salt and black pepper and marinate for about 1 hour.

Mix the chives, garlic and mayonnaise together and reserve for later use.

Preheat a grill or cast iron griddle pan over medium high heat.

Form the ground beef into 4 to 6-ounce patties about 5 inches in diameter.

Grill the onion slices on the preheated grill for 2-3 minutes per side or until well marked and just tender. Remove onions from the grill and reserve someplace warm.

Season both sides of the hamburger patties with salt and black pepper and lightly coat with olive oil. Place the patties on the preheated grill and cook about 3 minutes per side for medium or until desired temperature. When the burgers are nearly done, distribute the crumbled blue cheese evenly over the 4 patties so the cheese begins to melt. Remove the patties and reserve.

To assemble; spread a liberal amount of the chive aioli over the bottom piece of each bun and add the finished burgers. Garnish with grilled onions, tomatoes and baby spinach as desired.

Serve immediately, with St. Francis Old Vine Zinfandel.

Ommegang Summer Chicken with Orange Hennepin Glaze

Recipe courtesy of Brewery Ommegang

CHICKEN
1 large roasting chicken, cut up
1 cup Ommegang
¼ cup Dijon mustard
¼ cup olive oil
1 bunch of scallions, both white and green stems snipped
3 chopped garlic cloves
3 Tbsp. orange zest
1 tsp. crushed red pepper flakes a pinch of salt and pepper

MARINADE
1 cup orange marmalade
1 cup Hennepin
1 Tbsp brown sugar
1/8 tsp. Allspice

CHICKEN
Combine ingredients in a large bowl. Add chicken, marinate for 1 hour. Grill the chicken or roast it in a 425 degree oven.

MARINADE
Heat ingredients together and brush over grilled or roasted chicken. Serve with Cranberry Almond Rice.

Serves 4 to 6

Provide by Elena’s Sweet Indulgence, Oneonta, NY. Enjoy with Ommegang Hennepin.

Pineapple Bourbon Pork Tenderloin

Recipe courtesy of Evan Williams Bourbon.

Ingredients:
1 1/2 to 2 lbs. pork tenderloin
1/2 cup Evan Williams Bourbon
1/4 cup Worcestershire sauce
1/4 cup soy sauce
3 cloves garlic, minced
1 pineapple, peeled and cored
1 cup Evan Williams Bourbon
1 cup water
1/4 cup soy sauce
1 cup sugar

Instructions:
Place pork tenderloin in plastic bag with blended marinade ingredients and set in refrigerator to marinate overnight. Cut pineapple into 1/2 inch pieces and mix with remaining ingredients in heavy saucepan. Bring mixture to a boil, then simmer uncovered for about 40 minutes or until sauce reaches a marmalade consistency. Remove pork from marinade and grill over hot coals for about 20 minutes. Slice pork and spoon sauce over the top.

Fireball BBQ Chicken

Sweet mustard chicken with a hint of cinnamon and whisky. Courtesy of Fireball Whisky.

12 chicken thighs
4 tablespoons yellow mustard
4 tablespoons brown sugar
4 teaspoons Worcestershire sauce
4 teaspoons Fireball Whisky (for the rub)
1/8 cup Fireball Whisky (for the sauce)
12 oz of your favorite BBQ sauce
Your favorite BBQ Rub

In a bowl mix the mustard, brown sugar, Worcestershire sauce and 4 teaspoons of Fireball Whisky. Partially remove skin and fully coat chicken with 1/3 of the mixture and sprinkle on your rub. Put skin back on and coat with the rest of the mustard mixture and more rub. Grill chicken until done. In a separate pan, mix BBQ sauce and 1/8 cup Fireball Whisky on low heat until sauce is well mixed and warm. Use this as a dipping sauce or coat chicken with sauce.