Zin & The Art of Grilling

Wine pairings, recipes and summer entertaining tips brought to you by CLINE CELLARS & WEBER GRILLS!

Racks of Lamb with Whole-Grain Mustard and Apricot Glazes Suggested Wine Pairing: Cline 2012 Sonoma Coast Pinot Noir

Racks of Lamb with Whole-Grain Mustard and Apricot Glaze

SERVES:  4

PREP TIME:  15 minutes

MARINATING TIME:  20-30 minutes

GRILLING TIME: about 20 minutes

 

GLAZE:

⅔   cup apricot preserves

½   cup whole-grain mustard

¼   cup extra-virgin olive oil

3   tablespoons finely chopped fresh thyme leaves

6   garlic cloves, minced and pushed through a press

 

2   racks of lamb, each about 2 pounds, frenched

2   teaspoons kosher salt

1½       teaspoons freshly ground black pepper

 

Instructions:

1. Whisk the glaze ingredients. Transfer 1/3 cup of the glaze to another bowl and set aside to brush on the racks of lamb when they come off the grill. Rub the remaining glaze all over the lamb, spreading more on the meaty side than the bone side. Marinate the lamb at room temperature for 20 to 30 minutes. Season evenly with the salt and the pepper.

 

2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

 

3. Grill the lamb, bone side down first, over direct medium heat, with the lid closed, until cooked to your desired doneness, about 20 minutes for medium rare, turning occasionally and watching closely to avoid flare-ups. Remove from the grill and brush with the reserved glaze. Let rest for about 5 minutes.

 

4. Cut the lamb between the bones into individual chops. Serve warm.

 

©2013 Weber-Stephen Products LLC. Recipe from Weber’s New Real Grilling™ by Jamie Purviance. Used with permission.

Grilled Portobello Mushrooms stuffed with Spinach and Dried Tomatoes Suggested Wine Pairing: Cline 2012 Syrah

Grilled Portobello Mushrooms stuffed with Spinach and Dried Tomatoes

Prep time: 30 minutes

Grilling time: 10 to 15 minutes

 

Filling

10 ounces baby spinach leaves, rinsed

  Extra virgin olive oil

1⁄2 cup finely chopped yellow onion

2 teaspoons finely chopped garlic

1 cup finely diced ripe tomato

1⁄4 cup oil-packed, sun-dried tomatoes, thinly

  sliced

1⁄4 cup pitted and coarsely chopped Kalamata

  olives

  Kosher salt

  Freshly ground black pepper

 

4 large portabello mushrooms, 5 to 6 inches in

  diameter

1⁄4 cup fine, soft bread crumbs

 

Instructions

1. To make the filling: In a large saucepan over

high heat, cook the spinach just until wilted, 1 to 2

minutes, stirring frequently. Transfer the spinach

to a sieve and drain until cooled. Squeeze out the

remaining liquid with your hands, and then roughly

chop the spinach. You should have about 1 cup.

 

2. Wipe out the saucepan and warm 2 tablespoons

of olive oil over medium heat. Add the onion

and cook until golden, about 5 minutes, stirring

occasionally. Add the garlic and cook for

30 seconds. Add the diced tomatoes and cook for

1 minute, stirring occasionally. Add the spinach,

sun-dried tomatoes, olives, 1⁄2 teaspoon salt, and

1⁄4 teaspoon pepper. Cook until all the moisture

has evaporated, 1 to 2 minutes, stirring occasionally.

Remove the saucepan from the heat.

 

3. Remove and discard the mushroom stems. With

a teaspoon, carefully scrape out the black gills from

the mushroom caps and discard. Generously brush

or spray the mushroom caps with oil and season

them with 1⁄4 teaspoon salt. Grill, smooth sides up,

over Direct Medium heat until well marked, about

5 minutes. Transfer to a work surface, smooth sides

down. Spoon a thin layer of the filling onto the

mushrooms, spreading it evenly to the edges.

4. In a small bowl toss the bread crumbs with

1 tablespoon of oil, and salt and pepper to taste.

Sprinkle each stuffed mushroom evenly with a thin

layer of crumbs. Grill the mushrooms, smooth

sides down, over Direct Medium heat until the

crumbs are browned and the mushrooms are tender,

5 to 10 minutes more. Serve warm.

 

Makes 4 servings

 

©2011 Weber-Stephen Products LLC. Recipe from Weber’s Real Grilling™ by Jamie Purviance. Used with permission

Moroccan Spiced Chicken Kabobs with Lemon Yogurt Sauce Suggested Wine Pairing: Cline 2013 North Coast Viognier

Moroccan Spiced Chicken Kabobs with Lemon Yogurt Sauce

SERVES: 4

PREP TIME: 30 minutes

Marinating time: 4 hours

GRILLING TIME: 8–10 minutes

 

Special equipment: metal or bamboo skewers

 

Marinade

¼    cup extra-virgin olive oil

¼    cup chopped fresh cilantro leaves

¼    cup chopped fresh mint leaves

  2    tablespoons fresh lemon juice

  2    teaspoons honey

1½ teaspoons kosher salt

  1    teaspoon paprika

  1    teaspoon ground cumin

  2    garlic cloves, minced or pushed through a press

½    teaspoon ground coriander

½    teaspoon ground cinnamon

¼    teaspoon ground cayenne pepper

 

  4    boneless, skinless chicken breast halves, each about 6 ounces, cut into 1½-inch pieces

 

Sauce

  2    cups whole-milk Greek yogurt

  1    teaspoon finely grated lemon zest

½    cup fresh lemon juice

¼    cup finely chopped fresh mint leaves

  2    medium garlic cloves, minced or pushed through a press

  1    teaspoon kosher salt

 

  2    large bell peppers, 1 green and 1 red, each cut into 1½-inch squares

  1    small red onion, cut into 8 wedges and separated into layers

 

Instructions

1. Whisk the marinade ingredients. Pour ¼ cup of the marinade into a medium nonreactive bowl and reserve for the vegetables. Place the chicken pieces in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 hours, turning occasionally.

 

2. If using bamboo skewers, soak in water for at least 30 minutes.

 

3. Whisk the sauce ingredients. Cover and refrigerate until ready to serve.

 

4. Prepare the grill for direct cooking over medium heat (350° to 450°F).

 

5. Put the vegetables in the medium bowl with the reserved marinade, and turn to coat. Remove the chicken from the bag and discard the marinade. Remove the vegetables from the bowl. Thread the chicken, peppers, and onion alternately onto skewers.

 

6. Grill the kabobs over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 2 to 3 minutes. Serve warm with the sauce.

 

©2013 Weber-Stephen Products LLC. Recipe from Weber’s New Real Grilling™ by Jamie Purviance. Used with permission.

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