Now that the warm weather is officially here, treat dad to delicious grilled dinner. It's hard to beat eating outside and enjoying a BBQ on a beautiful June evening. This Father's Day give your dad the gift he really can savour, a homemade summer meal. If he enjoys steak, lamb or prefers an eat-with-your-hands burger, we've got you covered. We have even found a delicious meatless main for the vegetarians, a BBQ'd veggie pizza. Check out these fantastic BBQ recipes and wine pairings to make any dinner a memorable one.
Beer isn't necessarily the best match for a BBQ. Our 100% estate grown wines have the right structure and nuances to accompany a grilled meal. Two must-try wines this BBQ season are our Estate Cabernet Franc and our premium Northfield Cabernet Franc. We paired the Northfield Cab Franc with an Italian Style Hanger Steak because the wine has enough body and depth to stand up to a protein like steak. Our Cab Franc has smooth, ripe tannins that will bind with the fat in the meat, softening the texture of both wine and steak. Truly a delicious pairing. Our Estate Cab Franc is perfect with the Maple Bacon Burger recipe because the charred, smokey flavours in the burger will be enhanced by similar aromas and flavours in the wine. This wine is easy drinking with notes of plum, smoke, and dried herbs; an easy pairing for many grilled meats. For the lamb-loving dads, we chose a Grilled Lamb with Garlic Yogurt paired with our Select Pinot Noir. The savoury, earthy notes of our Pinot with harmonize with the flavours of the lamb. The Pinot Noir is lean and fresh, which will help cleanse the palate for the next bite. Finally, we have chose a refreshing summer white for our Grilled Vegetable and Goat Cheese Pizza. In France, goat cheese with Sauvignon Blanc is a traditional pairing, so why not try The County's take on it. Pair our Fume Blanc with this meatless meal. We're confident you'll love it. All our wines are available through our online shop or in the winery if you get a chance to visit.
Italian Style Hanger Steak with The Grange of Prince Edward NorthField Cabernet Franc
Prep Time: 20 min Cook Time: 15 min
- 4 x 8-10oz Ontario Hanger Steaks -- we use Enright Cattle Co.
- 1 Ontario shallot diced
- 1 Ontario sprig thyme, stem removed and chopped
- 2 tbsp. olive oil
- sea salt
- fresh black pepper
- 1/2 cup shaved parmesan (use a block and a vegetable peeler to create wide shavings)
- 8 long pieces baguette
- Extra olive oil
- 4 tbsp. Ontario butter, room temperature
- 1 clove of Ontario garlic, chopped
- zest of 1 lemon
- juice of 1 lemon
- 2 tbsp fresh Ontario parsley, chopped
- fresh pepper
- Mix the shallot, thyme, olive oil, and a few twists of pepper from the pepper grinder in a small bowl. Rub each steak with this marinade and allow to marinate for at least one hour in the fridge.
- Meanwhile, In a small bowl blend all ingredients together. Melt in a small pan and pour over steaks before serving. You can do this day before if you want.
- Forty minutes before dinner bring the steak out from the fridge and allow them to warm to room temp. Sea salt the steaks, one sprinkle each side.
- Grill the steaks to your desired doneness -- remember if you start to see blood ‘breaking’ out of the steak it is medium.
- Remove the steaks form the grill and cover in tin foil. Allow to rest for five minutes.
- While the steak is resting brush the baguette slices with olive oil and a sprinkle of salt. Toast the bread on the grill. In a small pan melt the lemon thyme butter and allow the garlic to brown slightly.
- To plate, slice the steaks and place on each serving dish. Top the steaks with shaved parmesan and pour a bit of the melted butter over each one. Serve with the toast and a simple heirloom tomato salad.
By Chef Ian Arthur. Adapted from Chez Piggy.
Grilled Lamb with Garlic Yogurt The Grange of Prince Edward Select Pinot Noir
Prep Time: 45 min Cook Time: 15 min Serves: 4
Serve this up on a warm pita with tomatoes, cucumber, red onions and herbs!
- 1 1/2 tbsp cold pressed canola
- 2 large Ontario garlic clove, minced
- 3/4 tsp whole cumin seeds, toasted in a pan
- 3/4 tsp ground Ontario coriander
- 1/2 tsp fresh Ontario rosemary
- 1/4 tsp salt
- Thatcher Farms lamb shoulder chops
- 1/2 cup Greek yogurt
- Prepare barbecue (medium-high heat) or preheat broiler.
- Macerate herbs, spices and 1 garlic clove in mortar and pestle.
- Whisk paste into oil in a medium bowl to blend.
- Add lamb; toss to coat evenly. Let stand 5 minutes
- Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes. Let stand for 5 minutes, the slice thinly.
- Meanwhile, grate remaining garlic clove into Greek yogurt. Salt to taste.
- Smear yogurt on warm pitas, arrange sliced lamb and fresh vegetables.
Maple Bacon Cheeseburgers with The Grange of Prince Edward Estate Cabernet Franc
Prep Time: 20 min Cook Time: 20 min Serves: 4
- 1lb Ontario ground beef
- 1/4 cup Mad Tom IPA
- 1 1/2 tbsp Ontario maple syrup
- 8 strips double smoked Perth Pork bacon
- 1 tbsp cracked black pepper
- 2 tbsp salt
- 1 tbsp chili flakes
- 1 cup shredded Maple Dale cheddar
- Chop bacon in rough mince.
- Mix chopped bacon, beef, beer, maple syrup, salt, pepper and chilly flakes together in large chilled bowl.
- Divide mixture into 4 equal portions. Roll into balls, lay on tray, cover and refrigerate for 10 minutes.
- Once cold, form meat mixture into flattened rounds. In the palm of your hand, press well into center of patty.
- Carefully fill the well with 1/4 cup shredded cheddar. Using your other hand, fold the edges over, sealing the well. Roll into ball, flatten slightly and return to the fridge. Repeat with other 3 portions.
- Heat grill — we used our Big Green Egg! — to approximately 400 degrees. Grill burgers, flipping only once until they feel firm when poked.
- Garnish with your favorite toppings (more bacon?!) and serve on fresh, locally baked buns.
Grilled Vegetable and Goat Cheese Pizza with The Grange of Prince Edward Fume Blanc
This is a rather loose recipe. The quantities depend on how big or how many pizzas you are making. If you chose to grill a lot of veggies, as any leftovers are great for sandwiches or salads, so they never go to waste.
Prep Time: 30 min Cook Time: 15 min Serves: 8
- Homemade or Store-bought pizza dough
- 2 bell peppers, mixed colours in nice
- Portobello mushrooms, stem removed and thickly sliced
- 1 medium red onion, sliced in half lengthwise, then thickly sliced
- Pizza sauce or hand-crushed canned plum tomatoes (seasoned with salt, pepper and oregano and simmered down)
- Goat cheese or feta cheese, crumbled
- Balsamic glaze, for drizzling
- Chopped fresh parsley, for colour
- Pre-heat your BBQ (or grill pan) to medium-high.
- Place cut vegetables in perforated grilling basket and grill until soft and starting to brown. Remove from BBQ and set aside while you assemble your pizza. At the same time, hand-crush tomatoes from a can of good plum tomatoes. Season with salt, pepper and some oregano and simmer on the stove-top over medium-low heat until thickened. Set aside to cool a bit. (*Note: if you're in a hurry, you can skip the simmering and just place some hand-crushed tomatoes right on to your pizza dough).
- Pre-heat oven to 500° F. with pizza stone on middle rack (if using). Press out your pizza dough and spoon on tomatoes or pizza sauce.
- Top with grilled vegetables and top with crumbled goat cheese. Bake in pre-heated oven for 10-15 minutes, until crust is golden and toppings are hot.
- Top with a drizzle of balsamic glaze and sprinkle with chopped parsley, if desired.