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Surf &
Turf Brochettes
with Grilled Vegetable Strata
with Wine
Suggestions
 Recipe
created
by Chef Julian Smith of The Ironworks Pub, Almonte, ON
The outdoor patio of
The Ironworks
Pub is on the banks of the roaring Mississippi
River...literally! This pub offers an impressive selection of draft beers
from around the world.
The
Savvy Grapes wine
suggestions:
Agua
Negra
Shiraz,
Argentina
$10
Shiraz
or Syrah
is a popular grape variety whether from California, France,
South
Africa,
Canada
&
Australia.
This
wine is nice on its own, with heavy cheeses, roasted chicken, BBQed steak,
lamb & pasta.
Other
wine suggestions:
- Red
Zinfandel from
California
(Cline Cellars, Ravenswood or E&J Gallo Wineries)
-
Errazuriz
Merlot
,
Chile
- Henry
of Pelham Baco Noir,
Niagara,
Canada
Brochettes
Rib-Eye
Steak (24 oz. Cubed)
1 lb. Black Tiger Shrimp (16-20 size), peeled & de-veined
8 Bamboo Skewers
Skewer beef & shrimp onto bamboo in equal portions, season with pepper
and set aside.
Roasted
Red Pepper Coulis
2 Red bell
peppers
1 oz. Olive oil
Juice of ½ lemon
3 Tbsp. Chopped fresh savory
Salt & Pepper to taste
Grill red peppers until skin begins to blacken and peel off.
Remove from heat, peel skins then combine all ingredients in a food
processor thoroughly.
Melissa
Butter
½ lb. Unsalted butter
4
Tbsp. chopped fresh lemon balm (aka Melissa)
Juice of ½ lemon
Take softened butter and combine with chopped lemon balm and seasonings;
Refrigerate.
Grilled
Vegetable Strata
4
Eggplant rounds
2 Green Peppers (halved & seeded)
1 each Green & Yellow Zucchini
2-4 New potatoes (blanched, skin on)
1x500ml Tub Mascarpone cheese
¼ C. chopped Basil
Juice ¼ lemon
Cut vegetables into similar sizes making sure the potatoes only need
grilling to finish.
With a mixer or beaters combine the Mascarpone with other ingredients and
whip together for 2 minutes.
Bringing
it together
Starting
with a clean, hot well oiled grill, cook vegetables for Strata until just
soft ( 1-2 minutes).
Place
beef on grill and cook to desired wellness.
Grilling the shrimp will take only a minute.
To
assemble the plate, first put a dollop of coulis down, place beef on
coulis then lay shrimp atop the beef.
Baste the shrimp with the Melissa butter.
Then
layer grilled vegetables with a spoonful of Mascarpone between each layer.
Garnish
your plate with sprigs of the aforementioned herbs and enjoy!
Recipe Courtesy of:
The
Ironworks Pub
79
Little Bridge Street,
Almonte,
ON
For
reservations call: (613) 256-7840
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HAVING A PARTY?
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figure out which wines to serve?
The Savvy Grapes will help
you! Send us
your menu & we will select wines to complement each course. The best part...there
is no charge. Cheers!
The Savvy Grapes,
Inc.
Accredited Sommeliers
Contact us on:
(613) 851-1785 or
email
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