St. Francis Grilling Contest

Great Grilling Tips from Elizabeth Karmel

 


St. Francis Winery has teamed up with renowned chef Elizabeth Karmel to bring you a unique guide to grilling that approaches great 'cue from a woman's perspective. Not only are there some great recipes in this free download, there are also a whole bunch of pointers featuring the kind of information that can turn a casual 'cuer into a pit master in no time!

Since summer is here, I thought this would be a great time to share these tips, but I admit I have an alterior motive. I want to see one of our readers take the grand prize in the Savor the Flavor of St. Francis grilling contest!  There are some great prizes on offer including a Grand Prize VIP trip for two to visit Sonoma and the St. Francis Winery & Vineyards.

This is a great contest -- all you have to do is shoot a short video of yourself demonstrating your grilling techniques while describing your favorite bold grilled food recipe and St. Francis wine pairing. It's that easy, and you can enjoy your handiwork once the video is filmed (not to mention a glass or two of St. Francis wine). In fact I'm about to pop a cork on three bottles from St. Francis; check out the article to read my reviews and to see the great recipe for BBQ Butterflied Chicken that comes as part of the free download: St. Francis Girls' Guide to Grilling.

Meet Elizabeth Karmel

Elizabeth Karmel is a nationally known grilling and barbecue expert, chef, cookbook author and teacher. Her third book, Soaked, Slathered and Seasoned: A Complete Guide to Flavoring Food for the Grill was published by Wiley in April 2009.

She is the Executive Chef of Hill Country, the award-winning Texas barbecue restaurant and live music venue in Manhattan (conveniently located in Snooth's new neighborhood and already an office favorite!) and an instructor at New York’s Institute of Culinary Education (ICE).

Elizabeth's cooking philosophy mirrors the winemaking philosophy at St. Francis, where Tom Mackey takes fruit with maximum flavor and processes it with minimum intervention. Once again, as in life, food, and wine, Elizabeth’s favorite adage, “less is more,” is proven true.

Check out this great recipe and a wine pairing, after the jump.


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  • Snooth User: lacasadelolivar
    Hand of Snooth
    502761 13

    Only this Mediterranean grape can develop
    a wine with all these aromatic subtleties
    (ripen red fruits, oral aromas, spiced
    touch at the end, minerals…) and
    unctuosity in the mouth. This varietal wine
    is one of the successes of the cellar and a
    great pleasure for Shiraz lovers.
    WINE Red reserva.
    YEAR 2005
    HARVESTED in September.
    GRAPE Shiraz.
    ALCOHOL CONTENT 14% vol.
    IDEAL TEMPERATURE 16ºC.
    TASTING NOTES
    SIGHT Deep red, ochre or violet rim depending on
    age of wine.
    NOSE Penetrating, complex, fresh, red fruits.
    MOUTH Ripe fruit, light bodied on the palate,
    certain acidity.
    IDEAL for accompanying thick vegetable cream
    soups, meats and stews.
    MEURIS WINE SHIRAZ 2005

    Jul 02, 2010 at 7:12 PM


  • Snooth User: lacasadelolivar
    Hand of Snooth
    502761 13

    20 alitas de pollo.
    6 cucharadas de aceite de oliva LA CASA DEL OLIVAR
    Sal.
    Salsa barbacoa:
    4 cucharadas de agua.
    1 guindilla picante.
    6 cucharadas de tomate frito.
    ½ decilitro de vinagre o limón.
    1 decilitro de aceite de oliva 0´4º.
    1 cucharada de sal.
    3 cucharadas de miel.


    Cómo se elabora:
    Limpiamos las alitas de pollo. Las colocamos en una fuente apta para el horno, añadimos aceite de oliva y un poco de sal. En un horno precalentado a 200º C, las asamos hasta que se doren. Una vez asadas servimos acompañadas de la salsa barbacoa. Salsa barbacoa: En un vaso de batidora ponemos todos los ingredientes y trituramos con la batidora hasta que quede una salsa homogénea, fácil de mover y cremosa. Esta salsa se puede utilizar para carnes elaboradas a la barbacoa o a la parrilla, untando previamente la carne y asándola a continuación o también acompañando a carnes ya asadas previamente. Si se conserva en la nevera en un bote cerrado puede durar 15 días.

    Jul 02, 2010 at 7:16 PM


  • Snooth User: lacasadelolivar
    Hand of Snooth
    502761 13

    20 alitas de pollo.
    6 cucharadas de aceite de oliva.
    Sal.
    Salsa barbacoa:
    4 cucharadas de agua.
    1 guindilla picante.
    6 cucharadas de tomate frito.
    ½ decilitro de vinagre o limón.
    1 decilitro de aceite de oliva 0´4º.
    1 cucharada de sal.
    3 cucharadas de miel.


    Cómo se elabora:
    Limpiamos las alitas de pollo. Las colocamos en una fuente apta para el horno, añadimos aceite de oliva y un poco de sal. En un horno precalentado a 200º C, las asamos hasta que se doren. Una vez asadas servimos acompañadas de la salsa barbacoa. Salsa barbacoa: En un vaso de batidora ponemos todos los ingredientes y trituramos con la batidora hasta que quede una salsa homogénea, fácil de mover y cremosa. Esta salsa se puede utilizar para carnes elaboradas a la barbacoa o a la parrilla, untando previamente la carne y asándola a continuación o también acompañando a carnes ya asadas previamente. Si se conserva en la nevera en un bote cerrado puede durar 15 días.

    Jul 02, 2010 at 7:17 PM


  • Snooth User: Gregory Dal Piaz
    Hand of Snooth Voice of Snooth
    89065 211,258

    Well that does sound delciour, but in order to enter the contest you'll have to shoot a brief video I think.

    You can find the details on the St. Francis via the links in the above article.

    Thanks

    Jul 02, 2010 at 7:27 PM


  • I just posted my video! Thank you for the heads up!!!
    check it out!
    http://www.youtube.com/user/StFranc...

    Aug 20, 2010 at 6:48 PM


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