Published: August 26, 2008 11:42 pm            

8-27 Good eats

Grilled Shrimp With Lemon Garlic Drizzle

Prep time: 20 minutes

Cook time: about 15 minutes total

Stand time: 1 hour

Makes 8 appetizer servings

Ingredients:

1/2 cup top quality Australian extra virgin olive oil

2 cloves garlic, peeled

1 1/2 lemons, sliced

Pinch sugar or to taste

Sea salt and freshly ground pepper to taste

1 pound large, raw, peeled and deveined shrimp (tails on)

Bamboo skewers, soaked in water

Cedar grilling papers, soaked in water (optional)

Directions:

Heat oil, garlic and lemon slices in small saucepan until barely simmering, pressing lemons with a spoon to release juices. Remove from heat and let stand for a few hours. Pour through fine mesh sieve into small bowl, pressing to remove as much oil as possible. Season to taste with sugar, salt and pepper. Thread a few shrimp onto the top of each skewer. Wrap 2 skewers in each cedar grilling paper and tie with kitchen string. Grill over medium heat for about 8 to 10 minutes or until shrimp are pink and cooked through, drizzling with a little oil during the last minute of grilling. (Or place skewers directly on grill and cook for about 3 minutes on each side.) Remove from grill and place skewers on a platter; drizzle with lemon garlic oil.

Shiraz Ginger Granita

This flavorful granita is the perfect ending to a great meal on a warm summer evening.

Prep time: 10 minutes

Chill time: at least 12 hours

Makes 8 to 10 servings

Ingredients:

2 1/2 cups McWilliam’s Shiraz

3/4 cup water

3/4 cup sugar

3 tablespoons lemon juice

1/8 teaspoon ground ginger

Directions:

Stir together all ingredients in medium bowl until sugar has dissolved. Pour into large loaf pan (or other pan of similar size); cover and freeze for 8 hours. Remove from freezer and scrape surface with fork until it is icy and has a crystalline texture throughout. Return to freezer and freeze for at least 4 hours more; scrape again with a fork. Spoon into small cups or glasses and serve immediately. May be made several days ahead and stored tightly covered in the freezer until ready to serve.

Beef Bruschetta With Shiraz Drizzle

To keep that cohesive feel in this recipe, choose a blue cheese with Australian roots.

Prep time: 20 minutes

Cook time: about 20 minutes total

Makes 18 appetizers

3/4 cup McWilliam’s Shiraz

3/4 cup reduced-sodium beef broth or stock

3 cloves garlic, peeled

1 pound beef tenderloin fillets, about 1 1/2 inches thick

Sea salt and freshly ground pepper to taste

1/2 cup blue cheese

18 crusty baguette slices, cut on the diagonal

Fresh arugula leaves

Bring shiraz, broth and garlic to a boil in small saucepan. Simmer until mixture is reduced to about 1/3 cup; remove garlic and set aside. Season beef with salt and pepper; grill over medium-high heat for about 5 minutes on each side or until meat is cooked to your liking. Let stand for 5 minutes, then thinly slice and pour reduced wine mixture over top, turning to coat meat. Spread cheese onto baguette slices and top with beef. Drizzle a bit more wine mixture over each and top with an arugula leaf.

Dukkah Bread Dipper

This delicious appetizer is perfect for summer entertaining. Place dukkah and olive oil in decorative bowls and surround with bread cubes. Let guests dip bread in oil, then into dukkah. Perfect with chilled glasses of McWilliam’s Chardonnay.

Prep time: 10 minutes

Cook time: about 10 minutes

Makes about 1 1/2 cups

1/4 cup sesame seeds

3 tablespoons coriander seeds

2 tablespoons cumin seeds

1 cup roasted, salted pistachio nuts

1 1/2 teaspoons sea salt

Freshly ground pepper to taste

Crusty French or sourdough bread cubes

Top quality olive oil

Place sesame seeds in small skillet. Cook over medium-low heat, stirring frequently, until golden brown and fragrant; remove from skillet. Repeat with coriander seeds, then cumin seeds; let cool. Place pistachios and seeds in blender or food processor and process until all ingredients are the texture of coarse crumbs. Serve with bread cubes and olive oil for dipping. May be stored for up to 1 month in a tightly covered container.

Tip: Your guests will be addicted to this after one bite! Make a large batch and package in small, decorative containers. Give one to each guest as they leave.

        

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