The tropical sounds of birds and the exotic smells of the flora, displaying their eye candy, makes a perfect background for barbecues. It was Patty and Peter’s turn to produce a dinner for seven that actually turned into dinner for twelve! Without skipping a beat, dinner was served with flare and an abundance of wine!
Fresh French green beans, tomato & fresh mozzarella, garlic bread and Ahi tuna, accompanied with a wonderful California Chardonnay—how good is that?
At home I would offer one of our local chardonnays—in particular Laughing Stock Vineyard on the Naramata Bench, in the Okanagan Valley, BC. A small production based winery, with unique packaging—a ticker tape, winding around the bottle displaying the TSX valued stocks, the day the grapes were picked. The vintners are living their dream, producing a product they can be proud of.
Patty’s Barbecued Ahi
(Adapted from About.com)
¼ C (60 ml) olive oil
2 T (30 ml) rice vinegar
2 cloves garlic—crushed and minced
1 T (15 ml) fresh ginger—grated
4-six-ounce (4-170 gms) Ahi tuna fillets
Salt & Black Pepper
¼ C (60ml) honey
Vegetable oil—as needed for grill
- In a bowl, whisk together the lime juice, olive oil, rice vinegar, garlic and ginger.
- Lay the Ahi fillets on a plate, season with salt and black pepper, and spoon over ½ of the glaze.
- Preheat barbecue on high,
- Lightly oil the grates when hot and place the fillets of grill.
- Cook for about 2 minutes and turn over, brushing glaze over the cooked side.
- Grill approximately 2 minutes and transfer to a plate to brush the rest of the glaze on the fillet
- Cook for another 2 minutes–Enjoy!
Laughing Stock Vineyards-Chardonnay-2009-toasty nose with hints of almond, reserve-style wine fills the palate with creamy texture with buttery, citrus notes and a hint of passion fruit. Made, as it should be!
Louis Latour-Pinot Noir-Medium-bodied and elegant with light tannins. Smells of sweet, moist earth and tastes of cherries.