Wine Suggestion for a BBQ: Argentine Malbec is the "Recession Red"

Malbec grape harvest in Mendoza, ArgentinaWell, New York has caught on and that means bad news for those of us who have loved Malbec for years. According to an article on Bloomberg.com, these wonderful full-bodied, somewhat spicy, and best of all, value-priced red wines are all the rage in NY now that everyone is looking for quality wines at bargain prices. What does that mean for the rest of us? Now that it's so trendy, the prices most certainly will go up! Gee- thanks!!

Argentine Asado: Malbec, grilled meat and chimichurriI like to think of myself as an expert on Argentine wine and food. I've been there over a dozen times and have tried just about every Malbec available. :-) If you haven't tried Malbec, pick some up for your next BBQ. It's wonderful with grilled meat.

Malbec is one of the Bordeaux grape varieties. It is almost always used as a blending grape except in Argentina where it is used by itself. Stay away from spendy Malbecs; you don't have to go there. You can get a very good Argentine Malbec for $12-15! Here are some favorites-- I didn't indicate year, etc since you may have a difficult time finding a specific bottle but these winemakers produce a good bottle and usually, at a good price. Zolo, Catena, Trapiche, Bodega Colome, Norton, Susana Balbo and Hacienda del Plata-- get the 2004 Mendoza Zagal if you can find it.

Read my blog post: Argentine Asado and Chimichurri to get some fresh ideas for your next BBQ.

Perfect Summer Recipe: Pickled Citrus Shrimp

Pickled Citrus Shrimp is the easiest summer party recipe. You can make it a day ahead and it is ready to go when you are. Plus, this recipe can feed a lot of folks. If you are on a budget, get the smaller shrimp or opt to clean and devein them yourself. You can even use frozen raw shrimp for this dish if you don't live in an area where you have easy access to raw shrimp. Either way, everyone loves this dish and every guest will ask you for the recipe! It easily doubles or triples for a big crowd.

Citrus Pickled ShrimpPickled Citrus Shrimp

2 pounds fresh medium sized shrimp, peeled and deveined (16-20 count with tails on)

2 tablespoons Old Bay Seasoning

1 t. Kosher salt

1/2 t. ground black pepper

Olive oil

For the marinade:

1/2 cup lemon juice

4 large cloves garlic, grated

2 tablespoons extra virgin olive oil

1/4 white wine vinegar

2 small Spanish (yellow) onions, cut into thin rings

2 lemons, cut into very thin circles, be sure to remove the seeds

1 tablespoon Kosher salt

1/4  teaspoon white pepper

1 t. mustard seeds

1 t. coriander seeds

1 1/2 t. celery seeds

1 t. fennel seeds

6 large bay leaves or 12 small ones

3 Arbol chilies (dried red chili or you can substitute 1/2 t. red pepper flakes or a large pinch of Cayenne)

Preheat oven to 400 degrees.

In a dry pan, lightly toast the seeds. Let cool. In a large glass heatproof bowl, whisk together the olive oil, lemon juice, vinegar, garlic, salt, peppers, and all of the seeds. Add the onion and the lemon slices. Toss gently to coat. Set aside.

In a small bowl, combine the Old Bay, salt, and pepper. Place the shrimp in one layer on a sheet pan. Do not overlap. You will need to do several batches. Drizzle the shrimp with olive oil. Toss well. Sprinkle with the Old Bay mixture. Roast for 7or 8 minutes for the medium 16-20 count shrimp. You may need a longer or shorter cooking time depending on the size of your shrimp but do not overcook- they will be tough. When they curl up and turn pink, they are done. Remove immediately and transfer the hot shrimp and the juice on the pan into the bowl with the marinade. Toss to coat. Add red chilies and bay leaves. Allow the mixture to cool and then refrigerate for at least 8 and up to 24 hours before serving. 

To serve: remove the chilies. Check the seasoning. You can add a dash or two of Tabasco if you like. Serve in a large chilled glass bowl...it is delicious served room temperature in colder weather but on a hot day, I prefer to serve chilled.

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Ask Martie: Help! My Supper Club is soooo BORING!

Teresa from Nashville, TN (one of my favorite cities!) asks:

Hi Martie, our monthly supper club has gotten so boring. It's always the same thing. Any suggestions to change it up a little? I want to do something different, maybe a theme? Our supper club is all couples and every time we get together, the girls end up in the kitchen and the guys end up in front of the TV watching whatever game is on. How do we turn this from a dinner to a party? We love your website, it is wonderful to have a place to get ideas just for parties.

Hey Teresa from Nashville-  thanks for the question! One thing I know for sure. Good food and drinks are the foundation for any good party. Since everyone is cooking at home more these days--- and since the girls are already hanging out in the kitchen, why not host a "TOP CHEF" party? This one is really fun and it gets everyone in on the action.

Couples draw a course--- drinks, appetizer, soup, salad, entree, dessert. If you have 10 couples, add several drinks, appetizers, entrees or desserts so everyone gets a course. Couples arrive with their dishes already assembled or with most of the ingredients prepped and ready to go. If kitchen space is  limited, ask guests to bring their dishes already done or open up some additional space by firing up your grill. They can use slow-cookers or whatever they need. Set up folding tables to give everyone room to work. The teams have a timer and everyone has to complete their dish by a designated time.

Everyone votes for their favorite. Have prizes for the top three winners. Gift cards from Williams-Sonoma, a set of measuring cups, spatulas, ice cream scoop, cocktail shaker, cookbooks, spices, a good bottle of vanilla or liqueur you can cook with like a bottle of Grand Marnier. Any prize is great.

We did this party one time--- it was a blast.  We all took pictures and exchanged recipes after the party. Even the guys loved it and the TV never even came on, not even Food Network!

Hope this help! If you have a question or party problem, email me!

Argentine Asado and Chimichurri Sauce-- Great for Tailgating!

While I am planning my fall schedule, I automatically start thinking about my annual trip to Argentina--- I go every December with a group of friends for a non-stop two week party that always includes lots of great food. Beef seems to taste better in Argentina than anywhere else in the world and so we have an asado (BBQ) almost every day. No asado is complete without chimichurri--- a sauce that you put on grilled beef. This sauce isn't used as a marinade or for basting although it would be very good as either. it is used as a condiment. Here's my chimichurri recipe-- try some the next time you grill steaks. It is sooo good and easy to make. It's perfect for tailgating. Just add a fresh loaf of bread and a good Malbec (try the Zolo Malbec if you can find it) and you're all set to party Argentine style!

Chimichurri

1 large bunch of parsley, finely chopped (usually makes about a cup)

6 cloves of garlic, minced well (about 3 Tablespoons)

1/2 cup extra virgin olive oil

juice of 1/2 lemon

1/4 cup red wine vinegar

1/2 cup finely diced white onion

Salt and pepper to taste

I never mix my chimichurri in a food processor because it gets too runny. A sharp knife will do the trick. put dry ingredients in a bowl, add olive oil, lemon juice and vinegar. Mix together and let sit at room temp for at least an hour before serving. That's it!