Grilling spices reimagined for white wines

by admin2205

Grilling spices reimagined for white wines

Aromatic Trail Aromatic and full-bodied whites wines from the South of France based on chardonnay, grenache blanc, rolle and/or roussanne. Aromatic Tricks… Spices Grilling spices reimagined for white wines European Print
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

INGREDIENTS

30 ml (2 tablespoons) roasted coriander seeds
15 ml (1 tablespoon) roasted cumin seeds
30 ml (2 tablespoons) orange zest
2,5 ml (1/2 teaspoon) fresh jalapeno pepper (or smoked pimentón, or paprika or Szechuan pepper)
3,75 ml (3/4 teaspoon) sea salt

INSTRUCTIONS

  1. Heat a thick-bottomed pan and roast the coriander and cumin seeds until they become fragrant. Keep them constantly moving to avoid burning them.
  2. Finely crush the coriander and cumin seeds in a mortar and pestle. You can also use a spice mill. Set aside.
  3. Thoroughly clean and pat dry the orange. Zest it using a microplane. Reserve
  4. Thoroughly clean and pat dry the jalapeno pepper. Cut in half length-wise and remove the seeds and white membranes. Finely dice it and set aside.
  5. Combine all the previous ingredients and the salt in a mixing bowl and mix well.
  6. Rinse your meat and pat it dry.
  7. Thoroughly rub a generous amount of the spice mix on the meat before grilling it.

Aromatic Trail

Aromatic and full-bodied whites wines from the South of France based on chardonnay, grenache blanc, rolle and/or roussanne.

Aromatic Tricks

The idea here was to create a steak spice mix but only with ingredients that pair well with the aromas of white wine, especially ones from the South of France that are based on chardonnay, grenache and/or rolle. It is, simply, a tricked out spice mix that allows white wines to pair with grilled meats.

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