click here to buy |
PROJECT CA - Pinot Noir 2006 - California
Robust Silky and mesmorizing Pinot Noir from the Central Coast of California.
"Dark in hue, rich and flesh, with deep, concentrated plum, pomegranate and wild berry fruit, with long intense, persistent finish that repeats the red fruit themes." |
 |
| Recipe: |
Indonesian-Spiced Kebabs |
| |
This Pinot Noir is a bit like the sunny, laid-back Californian who gets along with everyone. Consequently, we’re leaving the main ingredient in this dish up to you: Lamb? Chicken? Pork? Maybe even something a little more exotic? Whatever you decide, the tangy-spicy-sweet marinade ensures it will pair perfectly with the Pinot’s bright and silky texture.
Here in California we love to grill. It’s another excuse to get outside, plus there’s one fewer pot to wash, which means more time to play. If you don’t have a hibachi on your fire escape, you can make this dish as a stir-fry instead: Dump the meat into a hot, oiled wok, cook until it is nicely browned, then add in the veg and marinade juices. Cook a couple minutes more, then go online and order one of those little grills. |
|
|
| |
|
|
|
|
Serves 4
1 small red or yellow onion, divided (¼ for marinade, rest for skewers)
2” piece fresh ginger, minced or finely grated
2-3 fresh chilies, minced (or ½ tsp. crushed red pepper flakes)
2 cloves garlic, minced
2 tsp. coriander seeds
2 T. dark soy sauce
2 T. sesame oil (or some other non-olive oil)
1 T. brown sugar
Juice of 1 lime
1 pound meat (lamb, chicken, pork, beef—maybe a mix?—you name it) cut into bits about ½” wide and 1” long
2 red, yellow, or orange bell peppers, cut into 1” squares
Bamboo or metal skewers
- If you’re using bamboo skewers, place them in a pan of water to prevent them from burning once they’re on the grill.
- Cut the onion into four wedges. Mince up one of them, and set aside the rest for the skewers. Combine the minced onion, ginger, chilies, garlic, coriander, soy sauce, oil, sugar and lime juice in a largish bowl.
- Add the meat, remaining onion wedges, and peppers. Cover, chill, and marinate for up to 4 hours. (Any longer and the whole thing will start to pickle.)
- Thread the meat, pieces of onion (pull apart the layers), and peppers onto skewers, shaking off any excess marinade. (The drier they are, the more they will caramelize.)
- Grill over a hot fire (high heat if using a gas grill), turning a few times, for about 10 minutes.
|
|
