Summer recipes and wine pairings with cabernet, syrah and BOXT Profile Five
The complex, slightly earthy and rich taste profile of this wine favors bold and savory pairings like garlic and lime and red meats like steak and lamb. The perfect meal for a summer evening under the stars.
GARLIC LIME SKIRT STEAK SALAD
- 1 lb. skirt steak, sliced in half cross-wise
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/4 cup lime juice (about 2 limes)
- Pinch of red pepper flakes, optional
- 2 cups spinach
- 2 cups arugula
- Fresh crumbled blue cheese to taste
- 2 Tablespoons sunflower seeds
- 1/2 cup cooked corn kernels
- 1 medium tomato, diced
- 1/2 – 1 cup crumbled blue cheese
- 1/4 cup buttermilk
- 3/4 cup non-fat plain Greek yogurt
- 1 tablespoon white vinegar
- 1 – 2 teaspoons garlic powder
- salt and pepper to taste
- In a large glass or non-metallic bowl add the flank steak, garlic, salt, lime juice and pinch of red pepper flakes. Turn to coat the steak in the marinade, cover and place in the refrigerator for at least 1 hour (or up to overnight) turning the steak at least once.
- When ready to cook, heat the grill on high. Cook the flank steak on each side until the meat has reached the desired temperature, about 4 minutes per side for medium-rare.
- Let the steak rest for 5 minutes. Slice against the grain and serve in salad warm.
- In a medium bowl, mix together all salad ingredients including steak.
- Whisk together all the dressing ingredients.
- Pour dressing over salad and toss until coated.
- Grilled BBQ Lamb Ribs
GRILLED BBQ LAMB RIBS
- 4.5 pounds American lamb ribs
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne
- 1/4 cup BBQ sauce
- Place lamb ribs in a large baking dish or sheet pan fatty side up. Gently score the fat in a criss-cross pattern.
- Combine spices in a small bowl then evenly rub onto the fatty side of all the ribs, getting into the scored marks you just made. Set aside.
- Heat an outdoor grill for indirect grilling (*see note below for details).
- Place the ribs on the unheated side of the grill, close the cover and grill for 20 minutes.
- Flip the ribs and grill another 20 minutes on the indirect heat side of the grill.
- Turn all the burners on to high heat and spread the ribs out evenly over the grill grates.
- Brush the ribs with half the BBQ sauce, close the cover and grill for 5 minutes. Watch carefully to make sure they don’t catch on fire while cooking.
- Flip ribs one more time, brush with remaining BBQ sauce and grill an additional 5 minutes until charred and crispy on the outside.
- Remove ribs to a cutting board and let rest 5 minutes before slicing in between the bones and serving.
- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 1 teaspoon lemon zest
- 6 Tablespoons butter (¼ C + 2 Tbsp)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk (or non dairy substitute, we like hemp, pea and macadamia milks)
- 1 teaspoon ground cinnamon
- Preheat oven to 350℉.
- Slice butter into pieces and add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
- Add blackberries, sugar and zest to a bowl and stir to combine.
- In a separate bowl mix together the batter ingredients: flour, sugar, baking powder, and salt. Stir in the milk, just until combined.
- Pour blackberries over melted butter in pan. Drizzle batter over the top. Sprinkle with a little bit of cinnamon.
- Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top.
- Serve warm, with a scoop of ice cream, if desired!