Pair Up with La Sommelierre - August 2010
Vegetarian BBQ
I have many people in my life who choose not to eat meat. I believe that one can create delicious meals that focus on vegetables and no one even notices the meat is absent. Eggplant and mushrooms are frequently my protein replacements because of their dense texture and versatility.
Grilled Eggplant Crostini with Pine Nuts is an appetizer that can be made up ahead of time and does not require fork, knife or serving utensil for service. The texture of the eggplant becomes soft as it grills and the pine nuts provide a crunchy counterpoint. Pinot Grigio has soft citrus and floral scents and is highly quaffable. It will go with just about any light dish and this one is no exception.
The Caesar Cocktail is a spicy, juicy drink. It will stand up to all of the usual accompaniments one finds with a burger: ketchup, mustard and even raw onion. Great big portobello mushrooms grill up perfectly and seem to be made for a hamburger bun. Just season the caps with a bit of oil, vinegar, salt, pepper and grill for five minutes on each side.
Spiked Watermelon can be served as a side salad with the burgers or saved until the end of the meal. Include the alcohol when your guests are over 21 or leave it out altogether. The mint really is the kicker in this recipe.
So, go on. Pair Up!
Find recipes online at www.lasommelierre.com
