Backyard Barbeque with CT and Jody!

Pair with:
Carina Cellars, Cabernet Sauvignon,
Napa Valley, 2001

Carina Cellars, Syrah
Thompson Vineyard, 2002

Menu:
Grilled Portabella Mushroom Sandwiches

Roasted potatoes w/ fresh herbs

Corn-on-the-cob

Mixed greens w/ Hazelnut dressing

Grilled Portabella Mushroom Sandwiches
Ingredients:
3 Tbs. Olive oil
2 cloves garlic
4 slices red onion
¼ cup Carina Cellars 2004 Tierra Alta Vineyard Syrah (any red wine will suffice)
1 Tbs. Fresh chopped rosemary
Fresh ground salt and pepper
8 Portabella Mushrooms
4 Sourdough steak buns
6 slices Swiss cheese

Condiments to taste:
Veganaisse
Basil Pesto
Dijon Mustard
Earth Balance Spread (butter alternative)

De-stem and de-gill portabella mushrooms and place them in single layer in large, flat glass dish.
Setting aside 2 tbsp red wine, combine first five ingredients and whisk together, then pour over mushrooms and mix thoroughly. Let sit for 15 minutes. Saute onions with a bit of olive oil and the remaining red wine. Preheat grill to medium-high and grill mushrooms for 5-6 minutes per side. Once you’ve flipped mushrooms spread a thin layer of Earth Balance Spread on steak buns and toast on grill for about 3 minutes. Also, once you’ve flipped mushrooms place a slice of cheese on each one to melt. Once buns are toasted, spread condiments to taste on buns and place two mushrooms on each bun. Place sauted onions on mushrooms and enjoy!

Roasted Potatoes with Fresh Herbs
10 small potatoes - Yukon Gold are perfect!
2 Tbls. Olive oil
Approximately 2 Tbls. fresh chopped rosemary
2 cloves garlic
Fresh ground salt and pepper, to taste

Preheat oven to 400 F. Rinse potatoes and then cut them into quarters. Toss with oil, rosemary, salt and pepper and use a garlic press for cloves. Bake for 20-30 minutes, checking in the end for crispness.

Corn-On-The-Cob
Place ears of corn in aluminum foil and sprinkle with salt, pepper, and a dash of grapeseed or olive oil. Roll corn around in seasoning and wrap up in foil. Set aside until you have put the mushrooms on the grill. Corn should take about 6-8 minutes so place them on grill once you’ve flipped mushrooms. Do not overcook or they will be mushy.

Mixed Greens with Hazelnut Dressing
Organic Spring Salad Mix
Kalamata Olives, pitted and cut in half
Crumbled Feta Cheese
Organic cherry tomatoes
Dried Cranberries
Patrick’s Hazelnut Dressing from Patrick’s Side Street Café (his secret recipe!)