Now this isn’t new, we have been grill-ready at Central Market since we opened more than twenty years ago, so we have a ton of resources for you to dig into. Want to read more about making sure your grill is ready? What about grilling the perfect steak, new and interesting burger combinations, or four simple steps to deliciously grilled fish? We hope the mention of pineapple has piqued your interest about what you can do with grilled fruit. And there is plenty more of where that came from in Foodie Central, including mouth watering recipes.
Of course, there are some fun new things we brought to the table this year. Over the next two weeks we are going to dig deep into flavor with marinades and rubs, how to elevate grilled chicken, making meals out of kabobs, and to get the party started, here are a few ideas of what to pair with your grilled favorites.
- Tapas – This is not exactly about the tapas being grilled, although they can be, we the idea of matching tapas with Grilled Citrus and Grape Sangria a recipe that Chef Michael Chiarello shared with Food and Wine a few years back. It is the perfect way to start a barbecue.
- Grilled fish – Zesty, citrus-forward white wines like Albariño from Spain or Sauvignon Blanc from New Zealand are ideal with light flaky summer fish.
- Barbecued Chicken – Don’t let the old adage of pairing chicken with white wine hold you back.
After being a bit charred and sauced with a bold barbecue sauce chicken will find its match with a Pinot Noir.
- Burgers – For a classic burger stick to a medium-bodied, fruit forward red wine like Grenache or if the toppings become a little heavier, cut the richness with a Syrah.
- Steaks – Well, here we say, “go big or go home,” you want to match the grill and meaty flavor of a big steak with a big wine, like a classic California Cab or Argentinean Malbec.
Now go on, fire up the grill, and let the slightly smoky spring air lead the way.