Grilling Magic this Labor Day Weekend…with Peter Kaminsky

Click here to view my published article on Joonbug.

Take your palate on a delicious adventure this fall with a quintessential figure in the culinary world.  Talented ‘award winning chef’ and author of the new The Essential New York Times Grilling CookbookPeter Kaminsky, is ready to start every urbanite and suburbanite off this season on a scrumptious note.

I have put together an elite list of Kaminsky’s grilling tips and wine pairings to celebrate this Labor Day Weekend…in mouthwatering style!  It’s time to get your charcoal grill heated up, ready to prepare the juiciest fare in town with savory perfection.
  • When grilling, Kaminsky encourages all to use charcoal rather than gas or briquettes.  The woody, smoky flavors the charcoal produces in your barbequed fare are truly unparalleled.
  • Use a frying pan or griddle.  Kaminsky stated that when people grill in Argentina, they typically utilize a “plancha,” which is a kind of griddle.  This made Kaminsky’s creativity flow, thinking of a new burger recipe to relish with Terrazas Malbec. When using a skillet, the chopped onions on the pork burger will have firsthand contact with the heat, soaking up that luscious, caramelized taste that pairs well with Terrazas Malbec wine.
  • For large cuts of meat, turn down the heat!  Lowering the heat for bigger cuts of meat is crucial to cook your meat to its prime: a juicy product with tasty, flavorful crust.
  • Don’t forget to use a thermometer; avoid getting into those family kitchen arguments over whether the meat is done yet, or not.
  • To keep your dry cuts of meat juicybrine.  This can be done overnight, by marinating the meats in the brining solution and then placing them in the refrigerator.  Or you can become a top-pitmaster for the day and use an injection briner.

Kaminsky’s Delectable Labor Day Weekend Menu:

  • Pork Pimenton Sliders with Bacon Jam: Kaminsky created a tasty “bacon jam” that highlights all of the unique flavors of the dish to their fullest potential.  This preparation pairs perfectly with Terrazas de los Andes Reserva Malbec.
  • Double Cut Pork Chops with Malbec Marmalade:This specific marmalade goes great served over a variety of meats.  It adds that divine finishing touch, taking your meat from ‘good’ to extra spectacular.  The recommended wine to accompany this dish is theTerrazas de los Andes Reserva Malbec.
  • Grilled Whole Fish with Lemon and Tarragon: Pair this meal with Terrazas de los Andes Reserva Torrontes, and your taste buds will certainly be in for a treat!

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