When it rains it pours. No, seriously, it is supposed to pour on Sunday. Which is fine for most people because it is Super Bowl Sunday. But I had planned on using the grill to try out a new dish. I am not a football fan, but I am a fan of food and you can’t have a Super Bowl party without it. We had thrown around ideas such as chicken wings, various dips and of course drinks but I wasn’t really in to any of them. Then Redwood Creek Wines sent along some samples (you might say I am rich in wines these days) accompanied by two recipes that sound delicious and are just begging to be tried out. My mother in law warned that no one would want to grill during the Super Bowl, but the recipe sounded so good, A and I decided that we would man the grill if we had to. I love the idea of doing a more upscale meal (even though the recipes are simple and quick) for the football game complete with wine beverages and fancier snacks. If we didn’t have a dumb nut allergy in this house I would totally put out the Olive Oil and Rosemary Marcona almonds and some specialty cheeses from Trader Joe’s and popcorn tossed with various seasonings. Sure, the men may still want pork rinds, but at least we ladies will have plenty to choose from. I am going to try out the recipe on Sunday or as soon after as the weather will allow, but let me know if any of you try them out. On account of a dumb shellfish allergy, I am going to hold off on the shrimp recipe and try that out for my Dad’s birthday. Mmmmmm, now off to pick the sides for my meal. Maybe an au gratin potato and some bacon braised green beans???? Or maybe we’ll just try this recipe out tonight…
Grilled Skirt Steak with Cabernet Sauvignon Sauce (courtesy of Chef Steven Raichlen)
3 cups Redwood Creek Cabernet Sauvignon
1 cup beef stock (preferably homemade)
2 shallots, finely chopped (about 1/2 cup)
2 tablespoons salted butter, at room temperature
3 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper
1-1/2 pounds skirt steak, trimmed
1 tablespoon extra-virgin olive oil
Make the sauce. In a heavy saucepan, bring the wine, stock, and shallots to a boil over high heat. Boil until reduced to 1 cup. Whisk in the butter, 2 tablespoons parsley, and salt and pepper to taste. The sauce should be highly seasoned. Keep the sauce warm.
Rub the steaks on both sides with olive oil and season with salt and pepper. Set up the grill for direct grilling and preheat to high.
1 bunch rosemary (branches should be stiff)
1-1/2 pounds jumbo shrimp, peeled and deveined
2 to 3 tablespoons extra virgin olive oil
Coarse salt (kosher or sea) and freshly ground or cracked black peppercorns
Hot pepper flakes (optional)
3 cloves garlic, finely chopped
1 cup Redwood Creek Sauvignon Blanc or other white wine in a spray bottle
Grill shield or sheet of aluminum foil folded in thirds like a business letter.
Strip the leaves off the bottom half to two-thirds of the rosemary sprigs and finely chop. You’ll need about 1/4 cup.
Skewer the shrimp on the rosemary skewers (or use classic bamboo skewers) so that it passes through both the head and tail of each shrimp. Align the shrimp so all face the same way—this looks more professional. Place the shrimp in a baking dish.
Lightly brush each shrimp kebab on each side with olive oil. Sprinkle with salt, pepper, hot pepper flakes (if using), chopped garlic and chopped rosemary. Let marinate in the refrigerator while you set up your grill and preheat to high. Brush and oil the grill grate.
Arrange the kebabs on the grill and grill until the shrimp is handsomely browned and cooked through, 2 to 4 minutes per side. Spray the shrimp with wine as they grill (Set the nozzle so the wine comes out in a mist). If the exposed parts of the rosemary start to burn, slide the grill shield or foil under them.
Serve immediately. Serves 4