SUMMER ALFRESCO BARBECUING UP A STORM EXCLUSIVE RICARDO RECIPE SPOTLIGHT ON QUEBEC PRODUCTS
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SUMMER 2014 - FREE
SUMMER ALFRESCO
BARBECUING UP A STORM
EXCLUSIVE RICARDO RECIPE
SPOTLIGHT ON QUEBEC PRODUCTS
Discover Award-Winning
Kim Crawford Wines
2013 hailed as the “Vintage of a Lifetime”
- Larry Olmsted, Forbes Magazine, July 2013
Marlborough
Sauvignon Blanc
+ 10327701
TCHIN TCHIN, VOL. 10, No. 3 ■ SUMMER 2014
DIRECTOR, MARKETING
COMMUNICATIONS – SAQ
A SOCIABLE
Sandrine Bourlet
MANAGER - MARKETING OPERATIONS - SAQ
Ariane De Warren
PUBLISHER – SAQ
Nancy Fortin
SEASON
CONTRIBUTORS – SAQ
Anne Bélanger, Geneviève D’Autray Tarte,
Simon Gaudreault-Rouleau, Yanick Maheu,
Julie Perreault, Justin Rouette
ASSOCIATE PUBLISHER – VICE PRESIDENT,
CONSUMER SOLUTIONS Summer at last! Finally everyone can get together outdoors,
Lise Paul-Hus whether around the barbecue, by the pool, for pre-dinner drinks
EDITORIAL DIRECTOR
Catherine Elie on the patio, or at getaways in the countryside. This sunny issue
ART DIRECTOR is bursting with ideas – tasty recipes, yummy food-wine pairings,
Renée Grégoire
DEPUTY EDITORIAL DIRECTOR
refreshing new products – that will delight family and friends.
Pascale Navarro
MULTI-CONTENT PLATFORM MANAGER
The approach can be chic and trendy, featuring goodies like
Catherine Bergeron Cover Photography: Dana Dorobantu marinated mozzarella appetizers and alcohol Popsicles. Or it
EDITORIAL ASSISTANT
Myriam Huzel can be simple and sociable, with treats like orange-and-curry-
CONTRIBUTOR Cover recipe at flavoured corn on the cob and ready-to-drink products garnished
Académie culinaire ESPACECOCKTAIL.COM
COCKTAILS BY
with fresh herbs. We also have an exclusive recipe by Ricardo
Erik Ayala that’s bound to end up on your list of classic barbecue dishes,
PHOTOGRAPHY because everyone will love it so.
Dana Dorobantu, William Cole (assistant)
FOOD STYLIST TCHIN TCHIN is designed and produced by Be sure to check out “Espacecocktail”, brimming with new
Blake MacKay TC Media (www.tc.tc) in association with the
ACCESSORIES STYLIST following SAQ departments: Marketing; ideas for drinks in the style of smoothies, granitas, iced teas
Caroline Simon Communications; Purchasing and and sangrias – all guaranteed to wow your guests, and all per-
TRANSLATOR Merchandising; Les Connaisseurs; Quality
Felicity Munn Management; Sales; and Legal Services. fect for toasting summer.
COPY EDITOR TCHIN TCHIN is published four times a year
Donna Jensen by the Société des alcools du Québec, Explore the rich culinary and wine traditions of South West
headquartered at 905 de Lorimier Avenue, France in the Wine Regions section.
GRAPHIC ARTISTS
Christiane Gauthier, Julie Larocque, Montreal, Quebec H2K 3V9. The magazine is
Davor Nikoli distributed through all Société des alcools And don’t miss our “Origine Québec” section, presenting
du Québec outlets, while supplies last. It is
ADVERTISING SALES also available online at SAQ.COM. TCHIN six local products that showcase the diversity and talents of
WINE AND SPIRITS ADVERTISERS TCHIN is a registered trademark of the Société
Sabrina Boucher – Advertising Specialist des alcools du Québec. Any reproduction
this province’s producers.
of articles, illustrations or photographs
514-254-6000, ext. 5115
is strictly prohibited. Legal deposit:
Have a fun-filled party of a summer!
OTHER ADVERTISERS
Bibliothèque et Archives nationales du
Catherine Gauthier – General Sales Manager Québec, Library and Archives Canada.
The TCHIN TCHIN Team
514-392-9000, ext. 222829 ISSN 1910-9253.
Louise Tousignant – Advertising Brand Manager
Products also available online at SAQ.COM.
514-392-9000, ext. 221275 DON’T MISS OUR FALL ISSUE, OUT SEPTEMBER 6.
Nathalie Smith – Coordinator Vintages of products in this issue may vary
514-392-9000, ext. 221271 from store to store. WE VALUE YOUR OPINION!
SAQ CUSTOMER SERVICE Ce magazine est également offert en français. Let us know what you think: info@saq.com
MONTREAL: 514-254-2020 Montreal: 514-254-2020 ■ Elsewhere: 1-866-873-2020
ELSEWHERE: 1-866-873-2020
Printing: Transcontinental Interweb Montréal, a
division of Imprimeries Transcontinental S.E.N.C. ALL PRICES IN THIS ISSUE ARE SUBJECT TO CHANGE WITHOUT NOTICE.
TCHIN TCHIN ■ 3
Two wines, two countries, two taste tags...
and one goal: savouring summer.
The Dreaming Tree, created by singer-
songwriter Dave Matthews and
winemaker Steve Reeder, is a refreshing
white that’s perfect for sipping with friends
in the backyard. Pétale de Rose, a delicate
rosé, transports you straight to Provence.
THE DREAMING TREE
California, United States
WHITE WINE, 750 ML (12270913)
12.5% ABV
$17.95
A new addition to the Dave
Matthews line of wines,
this is an unusual blend of
Gewürztraminer, Riesling and
Viognier. Enjoy with crab cakes
or salmon-coriander tartare.
PÉTALE DE ROSE
Côtes de Provence AOC, France
ROSÉ WINE, 750 ML (00425496)
13.5% ABV
$19.95
Régine Sumeire of Château
La Tour de l’Évêque is the woman
behind this soft and delicate
Provence rosé. Accented with
flowers and red fruit, it’s charming
with endive-and-cream-cheese
appetizers or vegetable tian.
4 ■ TCHIN TCHIN Prices are subject to change without notice.
TENTS
CON R 2014
E
SUMM
NEWS & NOTES
Not-to-be-missed events.
8
“ESPACECOCKTAIL”
Cool drinks for hot summer days.
11
VALUE PICKS
Four affordable seasonal wines, two white and two red.
18
35 SPECIAL FEATURE: “ORIGINE QUÉBEC”
Local products in the spotlight.
20
SUMMER ALFRESCO
Food, drink and good company around the grill.
26
INSIDE SCOOP
Julien Montpellier, of the Sélection Vaudreuil SAQ, on his favourites.
52
WINE REGIONS
South West France: tradition and diversity.
54
37 DYNAMIC DUO
With burgers, a couple of different wines: Which to choose?
58
RECIPE BOX
Eight recipes to clip and save.
61
15
45
EN NEWS &
VRAC NOTES
trust your taste
PHOTO: WOLFGANG SCHARDT/THE FOOD PASSIONATES/CORBIS.
FOOD TRUCKS GALORE
First Fridays, billed as the province’s largest food-truck rallies,
are back for another season. Organized by the Association
des Restaurateurs de Rue du Québec, the events are held
on the first Friday of June through October at the Olympic Park
Sun Life Financial Esplanade. The dates this year are July 4,
August 1, September 5 and October 3.
cuisinederue.org/en/event/les-premiers-vendredis
WHITE NIGHT
Since the original Dîner en Blanc in Paris in 1988, the concept
of pop-up outdoor banquets has spread around the globe to
places like Los Angeles, Sydney and New York. Montreal’s fifth
CABERNET SAUVIGNON CABERNET SAUVIGNON annual Dîner en Blanc will be held this August, and as always,
MERLOT SHIRAZ s PINOTAGE the location of the elegant event will be kept secret until the
very day. Attendees bring their own meals, beverages, table
SAQ Code : 11974960 SAQ Code : 11975049 and chairs – and, of course, dress all in white.
750 mL 750 mL montreal.dinerenblanc.info
8 ■ TCHIN TCHIN
SUMMER
MUSTS
Featuring seasonal ingredients
and Quebec-made alcohols, our
icy-cool drinks for hot summer
days come in a rainbow of colours.
To guide you in your choice of cocktails, look for these icons throughout this section
COCKTAIL FLAVOURS
STRENGTH
Sensation of heat linked
LIVELY AND REFRESHING UNCTUOUS AND CREAMY RICHNESS SOFT AND AGREEABLE TASTE CHARACTERIZED BY BITTERNESS to alcohol content.
Example: lemon or lime juice Example: milk or cream Example: sugar or honey Example: grapefruit or coffee
TCHIN TCHIN ■ 11+ =
UNGAVA DOMAINE LAFRANCE
Dry gin, Quebec Ice cider, Quebec
750 ML (11156764) 375 ML (00733600)
43.1% ABV 10.5% ABV
$34.75 $21.95
Shooting star
6 drinks
1. ASSEMBLE 2. MIX
• 120 mL (4 oz) Ungava dry gin In a saucepan, bring the water
• 250 mL (8 oz) Domaine Lafrance ice cider to a boil with the star anise.
• 250 mL (8 oz) water Remove from burner, cover and Drink Local
• 4 star anise leave to infuse for five minutes. Nowadays the locavore movement
• 80 mL (2 1/2 oz) blueberry juice Pour into a punch bowl, add is about drinking local as well
• 180 mL (6 oz) white cranberry cocktail the remaining ingredients as eating local. Quebec’s artisan
• 12 ice cubes (except the fruit), and stir.
• 1/2 basket of raspberries (170 g), for garnish beverage producers are garnering
3. SERVE
• 1/2 basket of blueberries (170 g), for garnish more and more fans, and spirits
Garnish with the fresh fruit.
• 1/2 basket of blackberries (170 g), for garnish like Ungava dry gin are enjoying
unprecedented popularity.
12 ■ TCHIN TCHIN+ =
COCONUT
SMIRNOFF MALIBU
TRIPLE DISTILLED Coconut-flavoured rum,
Vodka, Canada Canada
750 ML (00000067) 750 ML (00477836)
40% ABV 21% ABV
$22.80 $23.80
Country Breeze
2 drinks
1. ASSEMBLE 2. MIX
• 90 mL (3 oz) triple-distilled Smirnoff vodka Place all ingredients (except the fresh
• 30 mL (1 oz) Malibu coconut-flavoured rum strawberries) in a blender. Process Multi-Purpose Malibu
• 250 mL (1 cup) frozen Quebec strawberries into a smoothie-style mixture. Malibu is terrific not only in cocktails,
• 125 mL (1/2 cup) cranberry sauce 3. SERVE but also in desserts, drizzled over
(homemade or store-bought) Pour into two glasses and garnish
• 250 mL (1 cup) ice cubes vanilla ice cream or a fruit salad. It
each drink with a fresh strawberry.
• 2 fresh strawberries, for garnish brings a hint of tropical sunshine to
all manner of concoctions.
Prices are subject to change without notice. TCHIN TCHIN ■ 13+ =
PUR ULTRA SEGURA VIUDAS BRUT
PREMIUM RESERVA CAVA
Vodka, Quebec Sparkling wine cava DO, Spain
750 ML (12353989) 750 ML (00158493)
40% ABV 11.5% ABV
$42.25 $14.80
Summer Lightning
6 drinks
1. ASSEMBLE
• 125 mL (1/2 cup) Pur vodka Ultra Premium 2. MIX
• 375 mL (1 1/2 cups) red cranberry juice Put all the fruit in a pitcher.
• 1 lime, sliced Add the vodka and cranberry Cool cubes
• 1/2 orange, sliced juice. Stir and let stand for Oversized ice cubes are trending big these
• 1/2 pink grapefruit, sliced five minutes.
days. Round or square, they give cocktails
• 1 stalk rhubarb, cut into sections 3. SERVE
(optional) Just before serving, add the a special look in addition to keeping them
• 375 mL (1 1/2 cups) sparkling wine ice cubes and sparkling wine, deliciously cold. As a bonus, they melt
• 2 or 3 giant ice cubes and stir gently. much more slowly, preventing the drink
from becoming watered down too quickly.
14 ■ TCHIN TCHIN+ =
MELON
MICHEL JODOIN MIDORI
CALIJO Melon liquor, Mexico
Apple brandy, Quebec 750 ML (10757154)
700 ML (00577601) 20% ABV
40% ABV $28.00
$42.25
Sunny Garden
1 drink
1. ASSEMBLE 2. MIX
• 30 mL (1 oz) Michel Jodoin Calijo Put the ice cubes in an old-fashioned glass Quebec is trendy
apple brandy and add the apple brandy, soft drink and lime Calijo brandy is crafted here following
• 15 mL (1/2 oz) Midori melon liquor juice. Slowly pour in the melon liquor so as to the same process used to make
• 90 mL (3 oz) lemon-flavoured create a layered cocktail. Calvados in Normandy. The combination
soft drink 3. SERVE
• 5 mL (1 tsp) lime juice
of apple brandy with lime is delightfully
Squeeze the piece of lime peel over the surprising in a cocktail. Calijo can also be
• 3 ice cubes glass and drop it into the drink as garnish.
• 1 piece lime peel used in cooking, specifically as the secret
ingredient in a spareribs barbecue sauce.
Prices are subject to change without notice. TCHIN TCHIN ■ 15+ =
MAPLE LEMON
SORTILÈGE LIMONCELLO DI LEVA
Canadian whisky and maple Lemon liqueur, Italy
syrup liqueur, Canada 500 ML (00365627)
750 ML (00522482) 25% ABV
30% ABV $20.85
$34.50
Mumbai Mist
2 drinks
1. ASSEMBLE 2. MIX
• 60 mL (2 oz) Sortilège whisky-and- In a small saucepan, steep the tea in the boiling Tea is “hot”
maple-syrup liqueur water for five minutes. Remove the tea bags Get set to come across tea cocktails
• 30 mL (1 oz) Di Leva limoncello and add the rest of the liquid ingredients. all over the place this summer. Light,
• 250 mL (1 cup) boiling water Stir and pour into two glasses filled with colourful and available in flavours from
• 2 bags Earl Grey (or black) tea ice cubes. Squeeze a piece of orange peel around the world, tea is tops these
• Ice cubes, about 5 per drink over each drink.
(enough for serving on the rocks) days. The star attraction in tea rooms
3. SERVE
• 2 pieces orange peel Drop the citrus slices into the drinks as garnish.
and the flourishing sector of specialty
• 6 slices orange or lemon tea shops, tea is also showing up
in cocktail and food recipes.
16 ■ TCHIN TCHIN+ =
CITRUS
BACARDI MARIE BRIZARD
SUPERIOR BLUE CURAÇAO
White rum, Canada Citrus liqueur, France
750 ML (00000117) 750 ML (00195370)
40% ABV 23% ABV
$21.95 $19.90
Blue Ice
4 drinks
1. ASSEMBLE 2. MIX
• 90 mL (3 oz) Bacardi white rum In a stainless steel bowl, mix together all
• 295 mL (10 oz) apple juice ingredients (except the curaçao). Put the
• 24 drops Angostura bitters* bowl in the freezer for about three hours.
• 30 mL (1 oz) maple syrup Every 45 minutes, stir with a fork to break
• 3 ice cubes** up the forming ice layer. Pour the curaçao
• 22 mL (3/4 oz) Marie Brizard into the mixture and stir. Good, bitter, best
blue curaçao 3. SERVE This year’s most fashionable flavour?
• 4 edible flowers or other Serve in chilled martini glasses, and, if Bitterness. According to mixologist
garnish (optional) desired, garnish with an edible flower. Erik Ayala, bitters are so strong tasting
that you need only use a few drops
in a cocktail. Bitters can also be used
* Available in supermarkets.
to make low-alcohol drinks.
** The ice cubes will speed up the chilling process.
Prices are subject to change without notice. TCHIN TCHIN ■ 171 2 Four affordable wines, perfect for raising a glass to summer. Superlative sangria Fruity red wines with soft tannins are great for making sangria. In a punch bowl, combine one 750-mL bottle of red wine, 360 mL (12 oz) orange juice and 240 mL (8 oz) lemon-lime soda. Add maraschino cherries and slices of orange, lemon and lime. Go to espacecocktail.com for other recipes for white, red or pink sangria. TIP Heat toughens the tannins in red wine – which is why, on hot summer days out on the patio, you should keep your bottle of red in an ice bucket. As you sip it in the blazing sunshine, it’ll be that much more refreshing. 18 ■ TCHIN TCHIN
1 A REFRESHING RED THAT’S A
DELIGHT WITH CHARCUTERIES.
$10.70 1 L
CITRA
Montepulciano d’Abruzzo DOC, Italy
4
RED WINE, 1 L (00103861)
13% ABV
3 2 GENTLY AROMATIC, AN
EXCELLENT CHOICE FOR
HAPPY HOUR ON THE PATIO.
$10.75 1 L
BOTTERO DI CELLO BIANCO
Veneto IGT, Italy
WHITE WINE, 1 L (00430462)
11.5% ABV
3 ALWAYS RELIABLE AS AN
APERITIF OR WITH LIGHT MEALS.
$9.55
CUVÉE SAINT-PIERRE
France
RED WINE, 750 ML (00000513)
12% ABV
4 PERFECT WITH ASIAN DISHES
LIKE SPRING ROLLS, DUMPLINGS,
PAD THAI OR SUSHI.
$10.55
BAREFOOT
Pinot Grigio, California, United States
WHITE WINE, 750 ML (10915010)
13% ABV
Prices are subject to change without notice.
TCHIN TCHIN ■ 19A PRIDE
WE SHARE
Born from passion and pride.
It’s the savoir faire of producers, their craft and their land.
It’s heart and soul, it’s the sun, wind, snow.
It’s our wine, our meads, our ciders, our maple
products and our berry liqueurs.
It’s who we are, our diversity, our dreams.
Born from our hunger to explore, to encourage
and share this place, our home, Quebec.
WINE CIDER MAPLE BERRIES MEAD
AVA IL A B LE
ATA GATHERING OF
GOOD TASTE
Five broad categories to discover: wines, ciders, meads,
maple products and berry liqueurs.
TRAVEL ACROSS QUEBEC AND DISCOVER LOCAL PRODUCTS
ALONG THE VARIOUS WINE TRAILS:
IN THE I N MONTÉ RÉ G I E IN WES TERN IN CEN TRAL IN EAS TERN
E A S TERN Q UEBEC QUEBEC Q UEBEC
TOW N SHI P S
D UNHA M A N D ROUGEMONT S A IN T- EU S TACH E LAN O R AIE, ÎLE D’O R LÉAN S
SHERB R O O K E WARWICK AN D
S AIN T-TH O MAS
DE- JO LIETTE
Visit the / SAQ page to follow our team’s wine itinerary over the summer.
TCHIN TCHIN ■ 21WHAT WINES DO
WE PRODUCE?
Red wines, whites, rosés, ice wines… Quebec
boasts a wide diversity of products whose
quality is indisputable. Thanks to a hundred
or so vineyards, of which some 60 bear
the “Quebec Certified Wine” designation, plus
hundreds of other distinctions, the reputation
of our wines continues to spread! You need
only savour them accompanied with local
gourmet offerings: cheeses, artisanal
charcuteries, trout, mushroom delicacies,
berry desserts…
WHITE’S ALL RIGHT
White wine is always welcome at cocktail
hour. This summer, try Quebec’s white grape
varieties: Seyval, with its light and dry wines;
and Vidal, which makes for a richer texture.
QUÉBEC ROSÉS COTEAU ROUGEMONT
VERSANT BLANC
SÉLECTION DE
ST-JACQUES
Frontenac Blanc/Frontenac Gris, Maréchal Foch/Lucie Kuhlmann,
We tend to forget that we are rosé producers: Quebec Quebec
a range of 11 versatile wines is available to WHITE WINE, 750 ML RED WINE, 750 ML (11506306)
suit all your summertime occasions. Serve (11957051) 13% ABV
rosé as an out-of-the-ordinary aperitif or to 13% ABV $18.00
$15.60
accompany your grilled fish. Truly a taste This all-purpose wine by Domaine
of summer! A fresh, elegant white with St-Jacques brings to mind ripe red fruit,
aromas of citrus and peach. spices and flowers. Slightly chilled, it’s
Pair with a California salad or marvellous with pissaladière or grilled
grilled lobster. chicken.
22 ■ TCHIN TCHINDISCOVERING
QUEBEC’S CIDERS
A few suggestions for a themed evening: get
things started with a glass of sangria made with
sparkling cider, then take your places at the table
to partake of a still cider and grilled chicken
brochettes. Wind things down in style by offering
your guests an ice cider and a panna cotta top-
ped with raspberry coulis. A hard act to follow.
MICHEL JODOIN LES VERGERS
GRANDE TENTATION DE LA COLLINE CUVÉE
ROSÉ ROSE
MINI COCKTAIL, QUEBEC STYLE Sparkling rosé cider, Quebec
4 X 330 ML (11506672)
Rosé cider, Quebec
750 ML (11082283)
6.4% ABV 6.5% ABV
Quebec cider lends itself to numerous cocktail $13.20 $13.90
concoctions. Here’s an interesting take on kir that’s A great temptation in a small Produced by Les Vergers de la
just begging to be discovered! In a fluted glass, bottle! Festive and friendly, Colline in Sainte-Cécile-de-Milton
pour 1 oz of Monna & filles Crème de Cassis Grande Tentation is divine with near Granby, this cider gives off
blackcurrant liqueur, then fill up with Grande its aromas of ripe apple and its aromas of the Golden variety
refreshing acidity. Delectable of apple. A good choice with
Tentation rosé sparkling cider from Michel Jodoin.
as an aperitif with corn chips a platter of Quebec cheeses
To add variety to your pleasure, replace the crème and artichoke-Gruyère dip. and charcuteries.
de cassis with a local berry liqueur.
Prices subject to change without prior notice. TCHIN TCHIN ■ 23FROM COCKTAIL
TO DESSERT
Made from honey, mead comes in natural, flavoured,
fortified and sparkling versions. Excellent with cheese
(blue, brie or cheddar) and desserts (walnut cake, crème
brûlée), mead is also tasty in cocktails or served slightly
chilled on its own. Another idea: instead of white wine,
sip dry mead with chicken or fish.
A TASTE OF SUMMER
Quebec berries – blackcurrants, blueberries,
raspberries, redcurrants and strawberries – are not
only delicious on their own, they also make excellent
liqueurs that can be put to all sorts of uses, from
aperitifs to desserts. In cocktails, in sangria, or served
with strong cheeses, dark chocolate or vanilla cake,
berry liqueurs are an utter delight.
MAPLE PRODUCTS
Did you know we turn maple syrup into wine?
Today, maple is available in a variety of innovative SIGNATURE SPECIAL MONNA &
products ranging from aperitif wines to creams RESERVE FILLES CASSIS
and liqueurs. Find all these products on SAQ.com. Fortified mead, Quebec Blackcurrant liqueur, Quebec
Enjoy discovering them! 750 ML (11575635) 375 ML (10381661)
16% ABV 19.5% ABV
$23.05 $23.95
This fortified mead was aged The Monna family’s crème de cassis
in oak casks and conveys is widely admired, and some even
aromas of toasted almond, say it’s the best in the world. Pure
beeswax, caramel and pastry. and intense, it’s exquisite in a kir
or as a digestif with cheesecake.
24 ■ TCHIN TCHIN Prices subject to change without prior notice.SUMMER
MUST-HAVES
LOCAL PROD
UCT
:
BITTER FLAV S,
O
BBQs, POPTA URS,
DUTCH BABY ILS,
PAN
AND ALCOHOCAKES,
L
SLUSHIES.
SUMMER
ALFRESCO
On a sunny day when the urge strikes to get
together with friends, neighbours and family,
there is no simpler or more sociable way
to do that than by having a barbecue.
Gathered in the backyard, everyone enjoys
the good company, the delicious food
and the refreshing drinks. Ah, summer!
26 ■ TCHIN TCHIN Prices are subject to change without notice.AROUND
THE BBQ
A few phone calls, and guests are soon congregating
in the backyard. Get things off to a great start
CASUAL MODE
with trendy, creative aperitifs: Think marinated
cheese and easy appetizers for noshing and coolers,
slushies and winesicles for refreshments.
Hostess Tip
Unexpected guests? Coolers are your
best friends! Just add fruit juice, a fizzy
beverage or freshly sliced citrus, and
voila, instant cocktails.
Presentation Ideas
Mason jars are the latest thing for serv-
ing cocktails in, but you can also use mini
glass bottles. The idea is to play with drink
colours like the yellow and green here.
QUICK AND EASY
SCALLOP CEVICHE
IN VERRINES
Remove muscles from eight scallops, cut
the scallops into small pieces, transfer
to a bowl and reserve. Parboil a bell pepper
for one minute, remove skin and seeds,
and finely dice. Reserve. Mix the zest of
one lime and the juice of two limes with
the scallops. Drizzle with olive oil and
season with salt. Let rest for five minutes,
then add the bell pepper. Divide preparation
among four verrines. Garnish with lime
slices on wooden cocktail picks.
28 ■ TCHIN TCHIN Prices are subject to change without notice.SMIRNOFF ICE Vodka cooler, United States 6 X 355 ML (11927661) 5% ABV $15.90 The classic citrus-accented cooler. In summer, serve it over ice cubes or mixed with sparkling lemonade or fresh lime juice. Flavour Trend Fresh herbs in cocktails are all the rage. Thyme and mint make a good combo with a Smirnoff Ice cooler. Add a splash of lemon and you have a fantastically refreshing drink. Prices are subject to change without notice. TCHIN TCHIN ■ 29
AROUND
THE BBQ
PRE-BARBECUE
TIPPLE
Summer is about taking things slow
QUICK AND EASY
MARINATED
and relaxed – like lingering leisurely MOZZARELLA
over pre-dinner drinks and nibbles
before manning the barbecue...
DI BUFALA
Brush 10 green onions with olive
oil, and grill on the barbecue.
Chop up the onions and mix them
with 60 mL olive oil, 10 mL star
anise powder, 5 mL red pepper
flakes and 5 mL grated fresh
ginger. Slice two balls of fresh
mozzarella di bufala and coat
with the flavoured-oil mixture.
1L Did You Know?
BODEGAS Saint-Charles-sur-Richelieu is
DE NOBELLA home to Canada’s biggest herd
Yecla DO, Spain
WHITE WINE, 1 L (10671756) of water buffalo. This summer, SAINT CLAIR
12% ABV Élevages Buffalo Maciocia Sauvignon Blanc, Marlborough,
New Zealand
$10.55 is bringing out Quebec’s WHITE WINE, 750 ML (10382639)
This wine from southeast first-ever artisan mozzarella 13% ABV
$21.95
Spain is accented with pear, di bufala.
grapefruit and chalk. Typical of the Marlborough
Serve alongside an region, Saint Clair Sauvignon has
assortment of cheeses notes of passion fruit, fresh herbs
such as goat’s cheese, grilled and grapefruit that go well with
halloumi and mozzarella. marinated fresh mozzarella.
30 ■ TCHIN TCHIN Prices are subject to change without notice.FRESH
MOZZAREL
LA IS
INCOMPAR
WITH APER ABLE
ADD THE P ITIF S
ERSONAL T .
BY FLAVOU OUCH
CHEESE WIT RIN G THE
H HERBS
OR SPICES.
Prices are subject to change without notice. TCHIN TCHIN ■ 31AROUND
THE BBQ
SLUSHIE
AL
AN ORIGIN SH
FOR H, GARNI R
TOUC BREEZE
MANIA
Frosty, fruity and colourful, cooler-
RDI
BACA EAPPLEEMWARY
PINFRESH ROSG.
A SPRI
ITH
based slushies are a joy to sip as
pre-barbecue drinks. They’re simple QUICK COCKTAIL
to make, too, using fresh fruit you TUTTI FRUTTI
already have on hand. In a 23-cm X 23-cm Pyrex dish,
place your choice of fruit (four sliced
bananas, one cubed pineapple,
750 mL of strawberries, 750 mL of
blueberries, 750 mL of raspberries,
Did You Know? or four sliced kiwis). Pour two bottles
Ready-to-drink products of your choice of cooler (Bacardi
freeze easily because Breezer Pineapple or Smirnoff
their alcohol content is Cranberry & Lime) over the fruit.
low. That’s why they’re Place in freezer for four to six hours.
ideal for making sorbets, Remove from the freezer and break
slushies and granitas. the ice into pieces with a metal spoon.
Put the pieces of ice in a blender and
pulse until smooth. Return to the
SMIRNOFF Pyrex dish, and place in the freezer BACARDI BREEZER
CRANBERRY & LIME for another 30 minutes. Remove from PINEAPPLE
Vodka cooler, Canada the freezer, transfer to two glasses Rum cooler, Canada
4 x 330 ML (11927733) 4 x 330 ML (00697334)
5% ABV and, if desired, garnish with fresh fruit. 5% ABV
$12.20 $11.80
A beverage laced with red-fruit What could be more summery
and lime flavours, to serve over than this tropical-accented cooler?
ice. Food-wise, go for a platter As an aperitif, sip it with salmon-
of crispy pitas, hummus and mango tartare or nachos and
lemon olives. fruit salsa.
32 ■ TCHIN TCHIN Prices are subject to change without notice.EFFORTLESS ENTERTAINING Slushies can be made ahead of time. Prices are subject to change without notice. TCHIN TCHIN ■ 33
AROUND
THE BBQ
POPSICLES FOR
GROWN-UPS
It’s the height of a heat wave, and even a
super-chilled glass of wine can’t cool you off.
Half measures are not working, so into the
freezer everything goes and out come
Popsicles for adults. For maximum harmony
of flavours, limit the ingredients to a light,
somewhat fruity wine, a juice and an herb.
Red wine + cranberry, pomegranate
or blackberry juice + rosemary
White wine + lemonade or orange
or pineapple juice + basil
Rosé wine + grapefruit, raspberry
or strawberry juice + thyme
FITTING THE MOULD
Shooter glasses are particularly suitable
moulds for making winesicles. They’re small,
so the contents freeze rapidly and you can
showcase different flavours in different
glasses. Another option is small paper cups
(such as those used in a dentist’s office).
SARTORI MERLOT BARON HERZOG
Merlot, Colli Berici DOC, Italy
RED WINE, 750 ML (00133140) TIP White Zinfandel, California,
United States
12% ABV The alcohol content in winesicles ROSÉ WINE, 750 ML (10348334)
$12.45 undermines the freezing process. To 11% ABV
get around that and achieve the $13.75
Redolent with peony and red
fruit. Goes with an array of desired texture, it’s important to use White Zinfandels are rosés that
foods, from charcuteries to a the exact alcohol-juice proportions in are generally light and faintly
tomato tart, and is also perfect our recipes and, most importantly, to sweet, with aromas of strawberry
for making winesicles. include the magic ingredient, gelatin. and melon.
34 ■ TCHIN TCHIN Prices are subject to change without notice.PLAYING IT COOL
WINESICL
RECIPE PAGE 65 and SAQ.COM (POPSICLE
S MA
ES
Winesicles WITH WIN DE
AN ADULT E) ARE
TO STAY C WAY
OOL.
Prices are subject to change without notice. TCHIN TCHIN ■ 35AROUND
THE BBQ
NOODLING AROUND
Pasta in all its guises is so popular. An emerging
trend: pasta shaped into patties and used in various
dishes, including barbecued fare. The “dough” in
pasta pizza, for example, is actually one big pasta Chilling Out With a Red
patty, while the ramen burger, currently taking On a hot summer day, it’s per-
New York City by storm, features a “bun” made fectly okay to uncork a full-bodied
red wine, such as one from the
of ramen noodles.
aromatic and robust taste-tag
group. Just be sure to first chill it
to about 16°C.
Deli Delights
A classic (and classy!) way to use
leftover pasta: Mix it with Quebec-
made charcuteries in a salad.
Producers worth checking out
include Les Délices de l’Artisan in
Saint-Jacques de Montcalm, Fou
du Cochon in La Pocatière, Les
Viandes Biologiques de Charlevoix
in Baie-Saint-Paul and Les Cochons
Tout Ronds in Îles de la Madeleine.
UMBERTO CESARI IOVE
CELESTE CRIANZA Sangiovese/Merlot,
Ribera del Duero DO, Spain Rubicone IGT, Italy
RED WINE, 750 ML (11741285) RED WINE, 750 ML (11766917)
14% ABV 12.5% ABV
$21.30 $14.95
Full-bodied with aromas of dark fruit, A Sangiovese-Merlot blend
spices and burnt wood. Outstanding conveying notes of ripe red fruit
with grilled game or strong-tasting and damp earth. Mouth-watering
terrines and charcuteries. with grilled fare, pasta and pizza.
36 ■ TCHIN TCHIN Prices are subject to change without notice.LEFTOVER PASTA REPURPOSED
RECIPE PAGE 61 and SAQ.COM
Pasta Pizza
Prices are subject to change without notice. TCHIN TCHIN ■ 37AROUND
THE BBQ
GRILLED
QUESADILLAS
Put a variety of fillings on
the table and let guests
assemble their own quesadillas.
Some suggestions:
Veggie: black beans or kidney
beans, corn, fresh tomatoes,
guacamole, mozzarella.
Chicken: cooked chicken
strips, green onions,
mushrooms, red peppers,
salsa, sour cream, cheddar.
Beef: cooked and seasoned
(with chili, cumin, coriander)
ground beef, tomatoes,
mozzarella.
Seafood: cooked and seasoned
(with cumin, lime juice) shrimp,
red onions, tomatoes, avocado,
coriander, light cheddar.
PORT CITY ESSENTIAL
C’EST LA VIE ! Pairing Food and Beer PALE ALE
Syrah, Vin de Pays d’Oc, France Ale, United States
The dish and the beer should share key GOLDEN BEER 355 ML (12237056)
ROSÉ WINE, 750 ML (11073918)
12.8% ABV flavours and show similar intensity. Our 5.5% ABV
$13.95 quesadillas with grapefruit salsa call for $2.65
Fragrant with spices and cherry. a flavourful beer. With its suggestion of The nose on this pale ale brings
Delicious with chicken or bitterness – the flavour of the moment – to mind hops, citrus and peach.
seafood dishes. and its citrus accents, Essential Pale Ale Moderate bitterness in the mouth.
is just the right match.
38 ■ TCHIN TCHIN Prices are subject to change without notice.TEX-MEX BARBECUE
RECIPE PAGE 65 and SAQ.COM
Chicken Quesadillas With Grapefruit Salsa
Prices are subject to change without notice. TCHIN TCHIN ■ 39AROUND
THE BBQ
NOW
EAR THIS!
Elote, an ear of corn on a wooden stick,
is a typical Mexican street food.
It’s served spread with butter and
mayonnaise, dusted with chili powder,
drizzled with lime juice, and sprinkled
with crumbled queso fresco or cotija
cheese. Feta cheese can be used
instead of cotija.
Flipping for Burgers
The hamburger is a summertime clas-
sic. Another treat to add to the list of
barbecue mainstays: a chicken burger
garnished with avocado and a fruity
salsa flavoured with coriander and lime,
for pairing with a white wine.
ALBIS BACARDI BREEZER
Vinho Regional, Portugal ORANGE SMOOTHIE
WHITE WINE, 750 ML (00319905) Rum cooler, Canada
12% ABV Thinking Local 4 x 330 ML (10240075)
$12.75 The trend in most wine-producing 5% ABV
From southern Portugal and showing countries is to grow international grape $11.80
typical accents of Muscat, peach, varieties, but Portugal prefers to work A charmer, with its vanilla-y
melon and flowers. Ideal as an aperitif with unusual grapes – hence unique orange flavour. Refreshing coolers
or with chicken burgers. products such as Albis. go down well at corn roasts.
40 ■ TCHIN TCHIN Prices are subject to change without notice.CORNY BUT CHIC
RECIPE PAGE 61 and SAQ.COM
Boiled Corn on the Cob
With Orange-Curry Oil
FYI
For the freshest possible
corn, wait until the day you’ll
be eating it to buy corn that
was picked that morning.
Starch builds up quickly in
corn on the cob, which
makes the kernels tougher.
Prices are subject to change without notice. TCHIN TCHIN ■ 41AROUND
THE BBQ
FRIENDLY BARBECUE
For greater flavour, garnish grilled beef or corn with a generous pat of
garlic butter flavoured with parsley or another fresh herb. Serve the QUICK AND EASY
meat with the red Bordeaux Château Rauzan Despagne Reserve. Bliss! FLAVOURED
BUTTER
In a bowl, mix 250 mL softened
butter with your choice of
flavourings until the texture is
BEER smooth and creamy. Excellent
BARBECU -BASED with corn or barbecued dishes.
CATCHING E SAUCES ARE OUR SUGGESTIONS
ON. S
THEY’RE DPICY OR SWEET, SUN-DRIED TOMATO BUTTER
WITH GRIL ELICIOUS 30 mL sun-dried tomatoes,
LED SP 10 mL paprika, 5 mL garlic
SAUSAGE ARERIBS, and 30 mL fresh basil.
OR CHICK S
EN LEGS. CORIANDER BUTTER
30 mL fresh coriander, 10 mL
lime, 10 mL cumin and a pinch
of cayenne.
L’ALCHIMISTE
CHÂTEAU RAUZAN WITBIER
DESPAGNE RESERVE Ale, Quebec
Bordeaux, France WHITE BEER, 341 ML (11947048)
RED WINE, 750 ML (12074648) 4.7% ABV
13% ABV $2.50
$19.95
Witbier is a white beer based
The Despagne family produces on the Belgian tradition of
high-quality wines from several using flavourings such as citrus
vineyards it owns on Bordeaux’s and spices. Fantastic with
right bank. This one is perfect grilled honey chicken, or trout
with grilled beef. with coriander butter.
42 ■ TCHIN TCHIN Prices are subject to change without notice.FYI
Place leftover flavoured butter
on a sheet of plastic wrap, roll
into a cylinder, seal in the
plastic wrap and then alum-
inum foil, and store in the
freezer for later use in other
barbecued meals.
Prices are subject to change without notice. TCHIN TCHIN ■ 43AROUND
THE BBQ
In addition to delighting the
public with tasty recipes for
more than 10 years, Ricardo
Larrivée now has his own line
BARBECUING of wines, including a Shiraz that
goes beautifully with his grilled
PHOTO : CHRISTIAN LACROIX (RICARDO)
WITH RICARDO smoked-paprika pork chops.
It’s from South Africa,
a country that captivates the
According to Ricardo, there are three keys to cooking celebrity chef.
ultra-tender pork chops: The chops have to be thick
enough, they have to be marbled, and most crucially,
you must not overcook them.
JACOB’S CREEK
RESERVE COONAWARRA
Cabernet Sauvignon, Australia
RED WINE, 750 ML (11974927)
14% ABV
$19.25
Exuberant red conveying
scents of blackcurrant,
sandalwood and eucalyptus.
Superlative with grilled
lamb or game.
LARRIVÉE VINS
DU MONDE
Shiraz, South Africa
RED WINE, 750 ML (12231682)
14% ABV
$16.95
Round tannins and accents
of violets, pepper and smoked
meat. Marvellously suited to
Ricardo’s pork-chop recipe.
44 ■ TCHIN TCHIN Prices are subject to change without notice.A RICARDO DISH
RECIPE PAGE 65
and SAQ.COM
Barbecued Smoked-
Paprika Pork Chops
Prices are subject to change without notice. TCHIN TCHIN ■ 45AROUND
THE BBQ
THE GRILL D -W INDEERIZE
OF IT ALL
The barbecue is king of summer. Simple and sociable,
RE ADES TEN NTUATE
T
N
MEA HEIR FLAV
T
E
MARI S AND ACC URS.
O
it delivers limitless meal possibilities and endless
enjoyment. By way of inspiration, we have three
tasty marinades for grilled red meats.
MOPAYA
Shiraz, Cabernet Sauvignon,
South Africa
RED WINE, 750 ML (11315454)
13.5% ABV
$13.80
Accents of ripe dark fruit,
wood, spices and smoke.
Terrific with rib-eye steak
with a chimichurri sauce.
TORUS
Madiran AOC, France
RED WINE, 750 ML (00466656)
FYI 14% ABV
Never be caught $16.70
unprepared! Put Produced by Alain Brumont,
marinade into a freezer dubbed “the pope of Madiran”
bag, add meat, and for his role in the renaissance
store in the freezer of this appellation in southwest
for up to three months. France. A full-bodied wine with
All you have to do notes of licorice, blackberry,
is thaw and barbecue. leather and spices.
46 ■ TCHIN TCHIN Prices are subject to change without notice.THE SECRET’S IN THE MARINADE
RECIPE PAGE 61 and SAQ.COM
Marinade Trio
Prices are subject to change without notice. TCHIN TCHIN ■ 47AROUND
THE BBQ
G
TE-TASTIN S
A E
DELIC T COMBIN OST
U
TRO WITH A OM H
Y R
NICEL AVOURS, FTRUS
OF FL IZO OR CI S
CURSES, CHOR WALNUT R.
TO RIANDE
OR CO
FOILED AGAIN!
Rosés are great with fish and seafood in the
summertime. Our trout recipe calls for cooking the
fish in foil, a technique that’s at once practical and
seals in flavours. Another advantage is that anything
can be cooked this way because you can make the
foil packet any size.
ALL SUNSHINE AND ROSÉS
The versatile rosé Buti Nages can go
with everything from aperitif snacks
to main courses: sesame-salmon
bites, salt-cod brandade, lobster
bisque, grilled shrimp brochettes,
sea bream à la provençale...
(See recipes at SAQ.com.)
VALLEY OF
THE GIANTS
Cabernet Sauvignon/Merlot, BUTI NAGES
Western Australia, Australia Costières de Nîmes AOC, France
Did You Know? RED WINE, 750 ML
(11905761)
ROSÉ WINE, 750 ML (00427625)
13.5% ABV
The Australian wine Valley of 14.5% ABV $15.55
the Giants is named for a $17.00
Wines from this southern-Rhône
400-year-old eucalyptus forest Accents of blackcurrant, appellation are scrumptious
that’s home to enormous red eucalyptus and green affairs accented with ripe
tingle trees, some of which can pepper. Pair with grilled fruit. Buti Nages has sufficient
reach 16 metres in circumference. beef or a veal burger personality to go with grilled
with blue cheese. chicken, pork or fish.
48 ■ TCHIN TCHIN Prices are subject to change without notice.BARBECUING WITH A DIFFERENCE
RECIPE PAGE 65 and SAQ.COM
Trout in Foil
Prices are subject to change without notice. TCHIN TCHIN ■ 49AROUND
THE BBQ
DESSERT IS SERVED!
A giant chocolate-chip cookie and a Dutch baby pancake (a sweet turnover topped
with fruit and ice cream) are delish desserts that can be baked in cast-iron skillets.
The beauty of it is that you then just put the skillet in the middle of the table and
guests help themselves. So little fuss, so much satisfaction.
Colourful Kir Royal
Wow the crowd: Make
small ice cubes out of
puréed red fruit and
crème de cassis. When
guests arrive, pour
Carpenè Malvolti Cuvée
Brut into Champagne
flutes and gently drop
two of the special ice
cubes into each glass.
CARPENÈ MALVOLTI
CUVÉE BRUT NEW ICE AGE
Conegliano Valdobbiadene, Add coffee ice cubes to BAILEYS THE ORIGINAL
Prosecco DOC, Italy Irish cream liqueur, Ireland
WHITE WINE, 750 ML (00591289) an Irish-cream liqueur – 1.14 L (10666826)
11% ABV then sip and shiver with 17% ABV
$16.95 delight. It’s simple to do $39.75
To serve a dry sparkling wine too: Make coffee, let it No wonder Baileys is so popular,
with dessert, you want to mix it cool, pour it into ice-cube with its creamy mouthfeel and
with a citrus or white-fruit liqueur. trays, and freeze for flavours of chocolate, coffee
Wonderful with a peach, apple at least three hours. and caramel. Divine with our Dutch
or pear Dutch baby pancake. baby pancake and vanilla ice cream.
50 ■ TCHIN TCHIN Prices are subject to change without notice.THE PLEASURE OF SHARING
RECIPE PAGE 61 and SAQ.COM
Dutch Baby Pancake
Prices are subject to change without notice. TCHIN TCHIN ■ 51Julien Montpellier is
a sales clerk at the
Vaudreuil SAQ Sélection
store. 585 Saint-Charles
Avenue, Vaudreuil-Dorion
THRILLS AND GRILLS
Suggestions From our Expert
Julien Montpellier is proud that he has been working
at the SAQ for the past 10 years. All his experience
has made him an outstanding advisor who’s passionate
about wine, beer and spirits. Here are two of his
recommendations for toasting barbecue season.
“SPANISH BEER, INCLUDING ESTRELLA
DAMM INEDIT, IS DISTINGUISHED BY ITS
FAINT BITTERNESS AND POWERFUL TASTE.
PERFECT FOR THOSE HOT SUMMER DAYS.”
ESTRELLA DAMM
INEDIT
Lager, Spain
DAMM GOOD! BLONDE BEER, 750 ML
Estrella Damm Inedit (11276336)
4.8% ABV
was created by $8.30
celebrated Catalan chef A highly aromatic beer, Inedit
Ferran Adrià, founder delivers an impression of
of elBulli restaurant. lightness thanks to its fine,
delicate bubbles. Serve it
with a gourmet sandwich
of grilled vegetables, goat
cheese and avocado.
PHOTO: DAPHNÉ CARON (J. MONTPELLIER)
52 ■ TCHIN TCHIN Prices are subject to change without notice.INSIDE
SCOOP
“A SUNNY WINE.”
PALACIOS LA MONTESA
Rioja DOC, Spain
RED WINE, 750 ML (10556993)
14% ABV
$21.10
This wine has round tannins
and is redolent with ripe red fruit,
licorice and sweet spices.
Palacios La Montesa and grilled meats
(such as flank steak marinated in red wine
and served with vegetables) is a summery
pairing that will delight your guests.
Prix sujets à changement sans préavis. TCHIN TCHIN ■ 53WINE
REGIONS
EARED
PAN-S KLED WITH
PRIN L,
AND S LEUR DE SE
F
G R A S
FOIE PP ET
A IOUS W S.
ARE
IZERS ITH
LUSC NER DRINK
IN
PRE-D
54 ■ TCHIN TCHIN Prices are subject to change without notice.SOUTH WEST
FRANCE
The wines are famous, the food fantastic...
South West France is for epicures.
Medley of Wines
Nestled against Spain and covering several wine-
producing areas, South West France is known for its
great diversity of grapes and, consequently, its
impressive range of wines. They run the gamut from
dry, light whites to robust, complex reds, not to
mention the white dessert wines that go so well Did You Know?
with France’s famed foie gras. French and English kings were
Cult Cuisine among those who boosted the
Truffles, duck, goose and cassoulet are the local renown of wines from South West
culinary treasures – classics that are often accom- France. Henri II, François I and
panied by reds from the aromatic and robust or Edward III, for example, were all
aromatic and supple taste-tag groups, such as wines big fans.
from the Cahors, Gaillac or Madiran appellations. DOMAINE DU TARIQUET
With foie gras specifically, Jurançons, Monbazillacs Sauvignon Blanc,
and similar sweet white wines are also popular. Côtes de Gascogne, France
Monk Mastery WHITE WINE, 750 ML (00484139)
Global Harmony The Gauls were the first to 12.5% ABV
The region’s wines go beautifully with local dishes, grow vines in the South West, $15.95
PHOTO: ROULIER/TURIOT/PHOTOCUISINE.
of course, but they also pair delectably with inter- but winemaking expertise With accents of freshly mowed
national fare: caviar d’aubergines (an eggplant dip) developed only under the grass, chalk and citrus, this
with a white wine from Gaillac, seafood paella influence of the monasteries Sauvignon is a fine companion
with a rosé from Saint-Mont, or prune tajine with lining the Way of Saint James to scallops with orange butter,
a tasty Madiran. pilgrimage route. or sole meunière.
Prices are subject to change without notice. TCHIN TCHIN ■ 55WINE
REGIONS
INTRIGUING GRAPES
While Malbec and Sauvignon are familiar,
S O U TH
THE EST
Négrette, Tannat and Gros Manseng are
somewhat less so. These colourfully
named grape varieties are exclusive to WMOSAIC
South West France and contribute to the
IS A INCTIVE
T
OF DIS ROIRS.
typicity of its wines.
Wine and Cheese Canapés TER
Excellent cheeses, including Saint-
Nectaire and the well-known Cantal, are
made in the South West. Cantal canapés
with mushrooms, ham or sun-dried Reds
tomatoes pair nicely with beefy reds,
such as Cahors wines. and Whites
Many with a taste for robust
wines have adopted Cahors
reds, made from Malbec,
such as Château Bovila
Les Quatre Églises. They often
give off aromas of dark fruit
and licorice. The South West
CHÂTEAU BOVILA
is also a favourable terroir for LES QUATRE ÉGLISES
growing the very popular and Malbec, Cahors AOC, France,
RED WINE, 750 ML (12074550)
accessible Sauvignon Blanc 13.5% ABV
$17.50
grape, which delivers wines
PHOTO: FOODFOLIO/PHOTOCUISINE.
This red is redolent with
like Domaine du Tariquet, licorice and dark fruit.
Delicious with flank steak
produced in Gascony, that deglazed with coffee,
have exotic fruit notes. or with game sausages.
56 ■ TCHIN TCHIN Prices are subject to change without notice.DYNAMIC
DUO
BATTLE OF
THE TASTE TAGS
On your left: a smooth and generous red wine. On your right: a beefy red.
Which would you uncork with burgers?
VS.
SAINT-CHINIAN SPANISH
SMOOTHNESS INTENSITY
Terrasses de Mayline is crafted by Boasting remarkable complexity,
Cave de Roquebrun, one of the most Monasterio de Las Viñas Reserva
dynamic co-operatives in southern presents notes of dark fruit, tobacco,
France. Redolent with red fruit and undergrowth and sweet spices.
pepper, it has a smooth mouthfeel Intense yet fresh, it pairs well
and is just right at barbecues. with grilled fare.
TERRASSES MONASTERIO DE LAS
DE MAYLINE VIÑAS RESERVA
Saint-Chinian AOC, France Cariñena DO, Spain
RED WINE, 750 ML (00552505) RED WINE, 750 ML (00854422)
13% ABV 13% ABV
$14.60 $16.30
FOOD FOOD
Dishes: Hamburgers, fajitas, grilled meats Dishes: Hamburgers, grilled meats (beef,
(beef, pork, chicken), pizza, salads bison, duck), sausages, cassoulet
Ingredients: Cheddar, bacon, grilled Ingredients: Blue cheese, mushrooms,
vegetables, tomatoes, fresh herbs berries, pepper, mustard, red wine
58 ■ TCHIN TCHIN Prices are subject to change without notice.TORN BETWEEN TWO WINES Both reds are sublime with barbecued beef burgers. Intense wines (such as the Spanish cuvée) from the aromatic and robust taste-tag group go especially well with burgers topped with mushrooms and blue cheese. Smooth reds (such as the Saint-Chinian) from the fruity and medium-bodied group are more suited to the classic cheeseburger.
Put your
clothes
in the freezer
#keepyourcoolBoiled Corn on the Cob With Orange-Curry Oil Marinade Trio Dutch Baby Pancake Pasta Pizza
Marinade Trio Boiled Corn on the Cob With Orange-Curry Oil
PREPARATION: 5 TO 10 MINUTES PREPARATION: 20 MINUTES | COOKING: 35 MINUTES
For 454g (1lb) of meat Fruit Marinade: In a bowl, whisk together 8 SERVINGS 1 Supreme the oranges. Reserve the peel and
Fruit Marinade all ingredients. Let stand for 30 minutes. • 8 ears of corn, shucked chop up the flesh. 2 In a large pot, bring
• 250 mL (1 cup) very finely chopped Shake off any excess marinade before and cut into 5-cm to 8-cm two litres (eight cups) of water to a boil, add the
(almost to a purée) pineapple grilling the meat. (2-in to 3-in) sections ginger, orange peel, bay leaves and salt, and let
• 45 mL (3 tbsp) chili paste Creamy Marinade: In a bowl, whisk • 2 medium oranges simmer for 15 minutes. 3 Meanwhile in a skillet,
• Zest and juice of 1 medium-sized orange together all ingredients. Shake off any • 8 thick slices ginger heat the canola oil on low and add the chopped
• 5 mL (1 tsp) salt excess marinade before grilling the meat. • 4 bay leaves
oranges and curry powder. Heat gently for 15 minutes.
Creamy Marinade French Marinade: In a bowl, whisk • 15 mL (1 tbsp) salt
Let cool and then purée in a blender. Set aside.
• 60 mL (1/4 cup) peanut butter together all ingredients. Shake off any • 125 mL (1/2 cup) canola oil
4 Add the corn pieces to the simmering water.
• 60 mL (1/4 cup) lime juice excess marinade before grilling the meat. • 15 mL (1tbsp)
curry powder Bring to a boil again and let simmer for 20 minutes.
• 30 mL (2 tbsp) chili paste Ideal for meats grilled on lower heat. If necessary, add a little more water (there should
• 15 mL (1 tbsp) grated ginger be just enough to cover the corn). Drain and serve
• 15 mL (1 tbsp) kosher salt with the orange-curry oil.
French Marinade
• 125 mL (1/2 cup) dry white wine
• 6 green onions, chopped
• 125 mL (1/2 cup) chopped parsley
• 60 mL (1/4 cup) olive oil
• 5 mL (1 tsp) salt PAIRING
• Freshly ground pepper PAIRING BACARDI BREEZER TROPICAL
ORANGE SMOOTHIE
TORUS (10240075) $11.80
(00466656) $16.70 4 X 330 ML
Dutch Baby Pancake
Pasta Pizza PREPARATION: 20 MINUTES | COOKING: 40 MINUTES
PREPARATION: 15 MINUTES | COOKING: 30 MINUTES EQUIPMENT: 30-CM (12-IN) CAST-IRON SKILLET
6 SERVINGS 1 Cook the pasta in boiling salted water according to 6 TO 8 SERVINGS 1 Preheat the oven to 230ºC (450ºF). 2 In a
• 150 g (5 oz) spaghetti the package instructions. Drain. In a bowl, toss the pasta • 500 mL (2 cups) blueberries saucepan, combine the blueberries with the vanilla
• 125 mL (1/2 cup) with the tomato sauce until well coated. Set aside to • 250 mL (1 cup) sugar bean halves and 60 mL (1/4 cup) of the sugar. Cover
tomato sauce cool. 2 In a large bowl, mix together the eggs and • 1 vanilla bean, cut in half and cook on low for 15 minutes. Remove vanilla
• 3 eggs Parmesan. Season with salt and pepper. Incorporate the • 125 mL (1/2 cup) butter bean. 3 In a cast-iron skillet in the preheated oven,
• 125 mL (1/2 cup) pasta and toss to combine. 3 In a non-stick 30-cm • 2 peaches, pitted and melt the butter. Remove from the oven, pour half the
grated Parmesan thinly sliced
(12-in) skillet, heat the oil on medium-high. Add the butter into a blender and set aside. 4 Put the
• 45 mL (3 tbsp) olive oil • 8 eggs
pasta mixture and flatten with a spatula. Cook for three peach slices in the skillet with 60 mL (1/4 cup) of
• Salt and freshly • 375 mL (1 1/2 cups) milk
ground pepper or four minutes or until the pasta mixture is golden- the sugar. Return skillet to the oven for 10 minutes.
brown. Position a plate upside-down over the skillet, • 375 mL (1 1/2 cups) flour 5 Meanwhile in the blender, add the eggs, milk,
• 30 mL (2 tbsp) basil • 500 mL (2 cups) fresh fruit,
pesto (optional) carefully turn the skillet over, and let the mixture drop flour and 60 mL (1/4 cup) of the sugar. Process until
as garnish
onto the plate. Add a little more oil to the skillet, slide smooth. Set aside. 6 Remove the skillet from the
the pasta pizza back into it, and cook for another three oven, pour the egg preparation over the peaches,
or four minutes. 4 Let cool for 10 minutes before sprinkle with the rest of the sugar and bake on
cutting into wedges.. the middle oven rack for 20 to 25 minutes.
7 Garnish the pancake with the blueberry
NOTE You can eat the pasta pizza as is or sauce, fresh fruit and vanilla ice cream, and
serve with a pesto dip. put the skillet in the centre of the table.
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IOVE UMBERTO CESARI BAILEYS THE ORIGINAL
(11766917) $14.95 (10666826) $39.75DON’T FORGET THE WINE! A SPLASH FOR THE PAN, A GLASS FOR THE COOK. BECAUSE THE ART OF FINE PAIRINGS IS ALSO PART OF OUR MISSION. Larrivée vins du monde is the result of a love affair between Ricardo and South Africa. Working closely with local winemakers, he produced two wines that reflect his tastes and personality: a Sauvignon Blanc and a Shiraz. Discover them in SAQ stores and enjoy with a meal shared with friends and family. ON THE MENU Pancetta and eggplant pizza PERFECT PAIRING South African Shiraz FOR RECIPES, VISIT RICARDOCUISINE.COM/WINES
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A RD O NNAY Z
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CABER AILABLE
AV
IN 3 LWinesicles Chicken Quesedillas With Grapefruit Salsa Barbecued Smoked-Paprika Pork Chops Trout in Foil
Chicken Quesedillas With Grapefruit Salsa Winesicles
PREPARATION: 30 MINUTES | COOKING: 25 MINUTES PREPARATION: 20 MINUTES | FREEZER: 8 HOURS
6 SERVINGS 1 In a strainer over a bowl, combine the tomatoes and MAKES 10 STANDARD- 1 In a saucepan, bring the water to a boil with the
SIZED POPSICLES
• 1 medium onion, minced grapefruit. Sprinkle with salt, stir and set aside to drain. sugar and thyme leaves. 2 Remove from the burner
• 250 mL (1 cup) coriander leaves, 2 In a skillet, sweat the onion on high with a splash of Tickled-Pink Winesicles and dissolve the gelatin in the water, stirring constantly.
chopped (save a few leaves olive oil and a pinch of salt for about five minutes. Add • 250 mL (1 cup) water Set aside. 3 Pour the rosé wine and grapefruit juice
for garnish) • 180 mL (3/4 cup)
the fresh and ground coriander, and cook for another into a pitcher. Add the sugar syrup, pouring it through
• 10 mL (2 tsp) ground sugar
coriander seeds
minute. Incorporate the chicken, mix well and remove a strainer. Stir. 4 Divide the preparation among Popsicle
• 4 sprigs thyme,
• 1 litre (4 cups) cooked skillet from the burner. Set aside. 3 On a work surface, leaves only moulds and freeze for at least eight hours.
chicken, shredded lay out half the tortillas and brush lightly with oil. Turn • 1 sachet
• 12 corn or wheat tortillas, about over the tortillas and top each with grated cheese and unflavoured gelatin VARIATIONS Red Passion Winesicles: Use the same
15 to 20 cm (6 to 8 in) in diameter then the chicken preparation. Sprinkle with the rest of • 250 mL (1 cup) quantities and method, but with the leaves of two rosemary
• 500 mL (2 cups) grated Swiss the cheese and cover with another tortilla. Brush lightly dry rosé wine sprigs, a light red wine and cranberry juice as the ingredients.
or cheddar cheese with olive oil. 4 Grill the quesadillas on the barbecue • 500 mL (2 cups) Sunny Yellow Winesicles: Use 125 mL (1/2 cup) of chopped
• 30 mL (2 tbsp) olive oil on medium-high for three to five minutes per side or until pink-grapefruit juice basil, and add dry white wine and orange juice.
• Salt the cheese has melted. 5 Meanwhile,
Salsa transfer the tomato-grapefruit mixture to
• 4 Italian tomatoes, diced a bowl. Stir in the jalapenos and a splash
• 2 large grapefruits, peeled of olive oil. 6 Serve the quesadillas with
and diced
the salsa and some fresh coriander leaves.
• 10 mL (2 tsp) seeded and
finely diced jalapenos PAIRING
• Olive oil
PAIRING
PORT CITY ESSENTIAL PALE ALE BARON HERZOG
• 5 mL (1 tsp) salt (12237056) $2.65 (10348334) $13.75
Trout in Foil Barbecued Smoked-Paprika Pork Chops
PREPARATION: 15 MINUTES | COOKING: 25 MINUTES PREPARATION: 15 MINUTES | COOKING: 15 MINUTES
6 SERVINGS 1 Preheat the barbecue to medium. 2 Prepare two 4 SERVINGS 1 Flavoured oil: In a small bowl, mix together the oil and
• 2 trout fillets (about sheets of aluminum foil and two sheets of parchment paper Flavoured oil paprika. Set aside. 2 Pork chops: Using a mortar and
800 g [1 3/4 lbs]) measuring 76 sq cm (30 sq in) each. 3 In a bowl, combine • 30 mL (2 tbsp) olive oil pestle, grind all the spices together. Thoroughly coat the
• 300 g (2/3 lb) the chorizo, carrots, cashews, shallots, paprika and a few • 2.5 mL (1/2 tsp) sweet chops with the spice mixture. Oil, salt and pepper the chops.
chorizo, thinly sliced coriander leaves. Add a splash of olive oil, and mix. smoked paprika Let stand at room temperature for 10 minutes. 3 Preheat
• 500 mL (2 cups) 4 Place a trout fillet, skin-side down, in the centre of Pork chops the barbecue to high. Oil the grill. Cook the pork chops for
thinly sliced carrots • 5 mL (1 tsp)
• 250 mL (1 cup)
each sheet of parchment paper. Season with salt and pepper. about five minutes per side, or until medium-rare. Transfer
coriander seeds
roasted salted cashews Spoon the chorizo preparation over the fillets and top each to a plate and let stand for five minutes. 4 Just before
• 5 mL (1 tsp)
• 60 mL (1/4 cup) with three lemon slices. 5 Close the parchment paper into fennel seeds serving, sprinkle the flavoured oil over the chops and
minced grey shallots well-sealed packets, wrap each in a sheet of aluminum foil, • 5 mL (1 tsp) sweet accompanying vegetables*.
• 10 mL (2 tsp) and cook on the barbecue for 20 minutes. Remove from smoked paprika
smoked paprika the barbecue and let stand for five minutes. • 4 bone-in pork chops, * ACCOMPANYING VEGETABLES In a bowl, mix together
• 60 mL (1/4 cup) olive oil 6 Serve accompanied by citrus wedges, about 2.5-cm (1-in) two small eggplants cut into 1.25-cm (1/2-in) slices, two
• 250 mL (1 cup) remaining coriander leaves and, if desired, rice. thick, fat trimmed off small zucchinis cut into 1.25-cm (1/2-in) slices, and 60 mL
coriander leaves • 30 mL (2 tbsp) olive oil (1/4 cup) olive oil. Season with salt and pepper. Grill the
• 1 lemon, sliced • Salt and freshly vegetables on both sides to desired doneness. Just before
• Salt and freshly ground pepper serving, sprinkle vegetables with 30 mL (2 tbsp) shredded
ground pepper fresh coriander and 30 mL (2 tbsp) snipped chives.
• Citrus wedges, as garnish
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BUTI NAGES LARRIVÉE VINS DU MONDE
(00427625) $15.55 (12231682) $16.95You can also read
