One of my goals in 2015 is to drink more wine! In order to increase my wine intake, I would need to increase my availability……In order to do this I have to cut-down the amount of time I spend shopping. I mean fighting traffic and the weather to get to a store that may be out of what I want when I get there…Arrgh! Additionally, I have an interest in eating healthy foods, which takes extra time to find once I’m in the store. So to maximize my time I’ve decided to try shopping at relayfoods.com!
Relay Foods claims they are attempting to build the best grocery shopping experience available. They offer hundreds of locally grown, organic products. I can browse the aisles from my computer or mobile device. I can read reviews for each product, and fill my cart with everything that I want. I love the fact that everything that I buy can be local,and I have real people that I can reach that will stand behind their products.
So I made an order for one of their meat sampler packs. It featured boneless-skinless chicken thighs and breasts, pork chops, skirt steaks and sausage. All of the Artisan Meats came fresh never frozen (except the sausage) and Relay Foods will deliver it to my door, or I can pick-up at my local metro stop. I had the wife stop by the Eisenhower Metro to grab the groceries on the way home. She reported that everything went really smoothly.
All-in-all Relay Foods provided me with awesome service, and a superior product. I will be using them again in the near future. Heck I may even see if they are looking to sponsor our grill team for the Safeway BBQ Battle this year…. After all I did win 3rd place for my lamb in 2013.”
With my goal in mind I grabbed my recipes that pair perfectly with my favorite wines the first of which is the grilled skirt steak and chimi sauce from Williamson Wines out of Sonoma County, CA. Their Tango Malbec is suggested with this recipe. Williamson’s Tango Malbec is a big & bold wine that stands up to the strong flavors of grilled grass-fed beef and cracked black pepper.
I find that wine has health benefits that go beyond the physical, there are some less overt pros to drinking wine. Firstly wine and food go hand-in-hand, and foodies have proven to be some of the most lovable characters I have communed with. I have had the pleasure of spending time immersed in many groups of enthusiasts; entertainers, fashionistas even athletes. However, I find “foodies” are my favorite group of enthusiasts because they seek a casual and pleasurable way of sharing culture through cuisine.
It doesn’t hurt that I came to this epiphany at a concert beneath a grove of redwood trees while touring the Wine Road of Sonoma County, California. I was learning about the process of the winemaking industry in the heart of artisanal wine growing, Healdsburg California. I got a chance to meet the many families and their farms that contribute their crops to Napa Valley and other regions throughout the country. I discovered my favorite wines in Healdsburg California along The Wine Road, and I have been determined to become a Sommelier ever since. In the meantime, I will continue to cook and grill wonderful dishes and share the wonderful wines that compliment them.
I offer a recipe directly from Volume 14 of the “Tasting Along The Wine Road” from the beautiful wineries of the Wine Road of Northern Sonoma County.
*Relay Foods Grilled Skirt Steak
5 Pounds of skirt steak
2 Cups of parsley (Roughly chopped)
1 Teaspoon finely ground black pepper
1 Clove of garlic
2 Jalapeno peppers (Roasted, peeled & roughly chopped)
1 Tablespoon balsamic vinegar
3 Tablespoons Williamson Tango Malbec Wine
2 Tablespoons water
1/2 Cup of extra-virgin olive oil
1 Tablespoon brined capers (Optional)
Season the steaks generously on all sides with salt and freshly ground black pepper. Let the steaks sit for at least 1 hour.
Meanwhile, prepare the chimi sauce by adding all other ingredients into a blender and pulsing till you reach your desired consistency. Season to taste with salt. I added capers to mine because I like more TANG.
A delicious skirt steak is all about INTENSE HEAT throughout the entire cooking process. If you are cooking indoors on a stove top, I suggest a cast iron that is heated for about 5-10 minutes on high before placing the steaks. If cooking outdoors on a grill be sure to have a red-hot bed of coals before you set you steaks on. In either case, once your steaks are on do not touch them for 4-5 minutes. After 4 minutes flip your steaks and cook the other side for 4-5 minutes. After they have cooked on both sides remove from heat and loosely tent them with foil immediately. Allow them to rest for at least ten minutes before serving,
Serving flank steak is an easy process, be sure that the width of your steaks is 4-5 inches across. Always slice across the grain on a slight bias to keep pieces tender and not stringy. Plus 4-5 inches in a good fork size for dabbing in your FRESH CHIMI SAUCE!