Wine & Food

Welcome to our NEW Wine & Food section. Please check back often, as we will change this regularly, including some of our favourite recipes, recommendations and tasting comments.

“Wine is the most civilized thing in the world.” ~ Ernest Hemingway

“Consuming wine in moderation daily will help people to die young as late as possible.” ~ Dr Philip Norrie

“Wine improves with age. The older I get, the better I like it.” ~ Anonymous

“Wine is proof that God loves us and wants to see us happy.” ~ Benjamin Franklin

Recommended Links

HILLTOPSTEAKS: “This is one of the best place for steaks (and other food) in the city and now they have started selling their steaks on line for home use, they are the best I have ever purchased and grilled. Our full bodied reds go so great with these steaks!” ~ Eric Tucker, owner and wine lover

Recipe Suggestions

Grilled Cajun Flank Steak

INGREDIENTS

Cajun Dry Rub
3 tbsp (45mL) paprika
1 tbsp (15mL) garlic powder
1 tsp (5mL) each dried thyme, dried oregano, cayenne pepper, cracked black pepper
2 tbsp (30mL) olive oil
1½ – 2 lbs flank steak (750g – 1kg)
Wine Garlic Butter Sauce
½ cup (125mL) white wine
2 cloves garlic, minced
¼ cup (50mL) butter, softened
2 tbsp (30mL) finely chopped parsley

METHOD
Serves 4-6

  • Combine all the spices in a small bowl.
  • Prick flank steak all over with a fork. Brush with oil. Sprinkle with spice mix. Let stand for at least one hour or up to 12 hours in refrigerator.
  • Meanwhile, heat wine and garlic in small saucepan over medium-high heat until reduced to 2 tbsp (30 mL). Stir in butter and parsley. Set aside.
  • Heat grill on high until very hot. Grill steak, covered, until dark brown on one side about 4 to 6 minutes. Flip the steak over and continue to grill, covered, 4 to 6 minutes for rare or medium-rare.
  • Transfer steak to a carving board, tent with foil, and let rest 5 minutes.
  • Slice very thinly across the grain. Drizzle wine garlic butter sauce over steak.
  • Enjoy!

Dijon Pepper Steak

INGREDIENTS

2-12oz (2-350g) 3/4 in. (2cm) thick sirloin steaks
9 tbsp. (135mL) Dijon mustard
2 tsp. (10mL) coarsely ground black peppercorns
2 tbsp. (30mL) olive oil
1/2 cup (125mL) minced shallots
1 large garlic clove, crushed
1 cup (250 L) beef broth
1/4 cup (50mL) whipping cream
1/4 cup (50mL) brandy

METHOD
Serves 4

  • Spread 2 tbsp. (3mL) mustard on both sides of each steak, 8 tbsp. (125mL) total.
  • Press 1 tsp. (5mL) ground pepper on both sides of each steak.
  • Heat oil in heavy large frying pan over medium-high heat.
  • Add steaks, cook to desired degree of doneness (5–7 minutes for medium).
  • Transfer steaks to warm plate; cover loosely with foil.
  • Add shallots and garlic to steak juices in frying pan; sauté 30 seconds.
  • Stir in beef broth, cream, brandy and 1 tbsp. (15 ml) mustard.
  • Boil, stirring occasionally 2–3 minutes, until thickened.
  • Serve hot Dijon sauce with steaks.

For more recipes, click here for a selection from our Wine Kitz calendars.