• 8 Flat Iron Steaks
• Teriyaki Sauce
• 1 cup Ground Espresso Beans
• Salt
• Pepper
Pre-heat the barbecue. Rub steaks with espresso beans, salt, and pepper. Grill steak to desired temperature. Brush steak with teriyaki sauce on both sides, grill 1 minute on each side. Let rest 4-5 minutes before serving.
Pre-heat barbecue to high. Spray the tuna steaks with cooking spray and season w/ salt and pepper. Grill for 3 minutes on both sides & pull from grill, should be cooked medium to medium rare. Cut tuna in slices and sprinkle with sesame seeds. Serve with wasabi and soy sauce for dipping.
Pairs well with Airfield Estates Unoaked Chardonnay.
• 32 pieces of Asparagus (snapped & cleaned) • 1 Tbs. Thyme
• ½ cup Balsamic • Pinch of Salt
• 1 Tbs. Garlic Powder • Pinch of Pepper
• 1 tsp. Onion Powder
Combine all ingredients in a zip-lock bag, shake, and refrigerate for at least 3 hours. Place asparagus on a hot grill, and turn every 2 minutes for 8 minutes. Serve hot or at room temperature.
Pairs well with Airfield Estates Thunderbolt (a blend of Sauvignon Blanc & Semillon).
Learn to make delicious Grilled Pineapple Mojitos! They can serve as a delicious appetizer or refreshing dessert. This was the first course at Airfield Estates 2009 Grilled Food & Wine Seminar.
GRILLED PINEAPPLE MOJITOS
(Serves 8 people)
• 1 Fresh Pineapple (cut in long wedges)
• 1/4 cup Sugar
• 1 Lime (Zest)
• 8 Mint Leaves (cut in small pieces)
• ½ cup Pinot Gris
Pre-heat barbecue and mix the sugar, lime zest, and mint in a small plate or bowl for dipping. Lay the pineapple flat side down, grill for 5-6 minutes on one side. Pull pineapple off grill and cut in to pieces. Dip the pineapple in the Pinot Gris, then dip in sugar mixture. Great for a nice hot day.
The recipe is complements of Chef Roger Hazzard from Bon Vino’s Bistro in Sunnyside, WA.
