Summer is just around the corner, and we are already dreaming of the backyard BBQs to come! Whether it's a planned get-together with family or spontaneous patio party with friends, we’ve asked our Estate Winery Chef for wine-friendly marinades that work great for summer grilling – so here are 2 wine-friendly marinades for you, with 6 ways to use them!
Use our Red Wine-Herb Marinade with red peppers, beef skewers or portobello mushrooms, and our Citrus & Chili Marinade with bok choy, chicken thighs, or tuna steaks. See below (and watch the video) for our suggestions. For safety's sake, we suggest setting aside a ½ cup of each marinade to use as a finishing baste before placing any uncooked food into the main bowl. Fire up that grill and enjoy!
Red Wine Herb Marinade
Ideal for your Red Wine Pairings
- Red Peppers – Grill the full bell pepper, flipping until charred on all sides. Place in a bowl covered with plastic wrap to steam (about 45 min). Once completely steamed and soft, peel skin off and clean out the seeds. Chop into 1” pieces (or slices), place in the marinade, and toss. These are wonderful combined with beef skewers or chicken thighs!
- Beef Skewers – Cut the beef into 1.5” chunks. Place in marinade and put in fridge (marinate for a few hours, ideally overnight). Soak bamboo skewers in water before placing beef chunks on to make the kabobs - feel free to choose any vegetables that you would like to include, from baby tomatoes to pearl onions to zucchini. Place the kabobs on the grill. Flip on each side and cook until desired doneness. Remove from the grill and serve.
- Portobello Mushrooms – Clean the mushrooms, remove stems, and scrape out the gills. Place in a bowl and pour marinade over the mushrooms – let the mushrooms marinate for about an hour. Place mushroom caps on the grill. Flip once and cook until a slight char. Remove from the grill, slice into 1” strip pieces, and place back into marinade. Then serve.
Citrus & Chili Marinade - Ideal for your White Wine Pairings
- Bok Choy – Cut Bok Choy in half and place face up on a plate. Drizzle with Italian Varietal Extra Virgin Olive Oil and season with salt and pepper. Place face down on the grill. Flip once and cook until charred on all sides. Drizzle with marinade and serve.
- Chicken Thighs [can be done with breasts, etc] – Cut the chicken to the desired size for grilling. Place in marinade, cover and put in fridge to marinate a few hours. Place on hot grill and cook through, flipping to char both sides. Remove from the grill and brush with the reserved marinade before serving.
- Tuna – Purchase sushi grade tuna and cut into steaks with a 1 - 2” thickness (your own personal preference). Place in a bowl with marinade, cover and put in fridge to marinate for a few hours. Place on grill and cook for 1-2 minutes on each side to sear the fish and lock in the flavors (we like ours a little raw inside). Slice the tuna diagonally against the grain in ½” pieces. Drizzle with the reserved marinade and serve.