WEEKEND
24 Liquid Assets
Spotlighting Canadiana
metronews.ca WEEKEND, June 20-22, 2014
A sweet-savoury zing
LIQUID ASSETS
LIFE
Peter Rockwell @therealwineguy liquidassets@eastlink.ca
To say Natalie MacLean loves Canadian wine would be an understatement. The award-winning blogger has been an ardent supporter of our home-pressed juice since starting her popular wine review site nataliemaclean.com. For the last few weeks, MacLean has been hosting The Great Canadian Wine Match: an online contest to find Canada’s ultimate barbecue wine. Wine lovers across the country have nominated their favourites and have been encouraging others to vote for their picks. Voting ends today, so if you want to have your say, head to her site. I always struggle when it comes to mentioning Canadian wines in this column. Popular in their own provinces, most don’t have national distribution. That is starting to change. Larger markets have recently received an allotment of Benjamin Bridge’s 2013 Nova 7 ($24.99 $25.95). Nova Scotia’s aromatic, signature wine tastes like summer in a glass, with a light fizz lifting its zesty, citrus flavours. PRICES REFLECT THE RANGE ACROSS THE COUNTRY. SOME PRODUCTS MAY NOT BE AVAILABLE IN ALL PROVINCES.
This recipe serves six. MATTHEW MEAD/THE ASSOCIATED PRESS
just makes sense. For optimal sauce, turning to coat evenly. 5. When the pork has finished Strawberry-Balsamic flavour, the pork gets hit with Refrigerate for 30 minutes. marinating, use an oil-soaked Glazed Pork Tenderloin. the strawberry-balsamic blend paper towel held with tongs 3. After the pork has marin- to oil the grill grates. Place the Summer starts tomorrow three times. ated for 20 minutes, heat a grill pork rounds on the grill. Baste and this little red berry is 1. In blender, combine straw- to medium-high. the pork with the sauce set aside in the small bowl. Grill berries, oil, vinegar, honey, the star of the season When you discover foods that have a natural affinity for one another, it’s easy to find numerous excuses to enjoy them together. One such combo is strawberries and balsamic vinegar. Both sport assertively sweet, nicely acidic flavours that not only work well together, but also pair up wonderfully with so many other foods. For grilling season, pork tenderloin that is slathered with a strawberry-balsamic glaze
garlic, salt and pepper. Puree until smooth. Pour about a third of mix into saucepan and set aside. Pour another third of mix into large non-reactive bowl. Pour the remaining sauce into a small bowl.
2.
Slice pork tenderloins into 1/2-inch rounds. A few at a time, place rounds between sheets of plastic wrap, then use the meat mallet or rolling pin to carefully pound the rounds to an even thickness of about 1/4 inch. Place the pounded rounds in the non-reactive bowl with the
4. Place saucepan of strawberry-
balsamic sauce over mediumlow heat on the stovetop. Bring to a simmer and cook, stirring frequently, for 8 to 10 minutes, or until thickened. Cover the pan and remove from the heat.
for 3 to 4 minutes, then flip the rounds, baste again and cook for another 3 to 4 minutes.
6. Divide pork among 6 serving plates; spoon simmered sauce overtop. THE ASSOCIATED PRESS
Ingredients • 1 cup fresh strawberries, hulled • 2 tbsp olive oil • 2 tbsp balsamic vinegar • 2 tbsp honey • 3 cloves garlic
• 1/2 tsp kosher salt • 1/4 tsp ground black pepper • 2 lbs pork tenderloins
Summertime and the shrimp cocktail is sweet For summer, update the classic shrimp cocktail by creating a
strawberry base. Like the tomatoes in ketchup, strawberries
Ingredients • 1 quart strawberries, hulled and halved • 2 cloves garlic, minced • 1-inch chunk fresh ginger, thinly sliced • 1/2 to 1 jalapeno pepper, halved (remove seeds, if desired)
• 1/2 tsp kosher salt • 1 tsp ground black pepper • 2 tsp sherry vinegar • 1 tbsp lemon juice • 1 tsp sugar • 1 lb cooked shrimp, shells removed, chilled
offer a balance of sweet and acidic. Boost the flavour with garlic, ginger and jalapeno, and you have a lot of deliciousness.
1. In a medium saucepan over
medium-high heat, combine the strawberries, garlic, ginger, jalapeno (more or less, depending on your heat tolerance), salt, pepper, vinegar, lemon juice and sugar. Bring to a simmer and cook, stirring frequently, for 20 minutes. Trans-
This recipe serves six. MATTHEW MEAD/ THE ASSOCIATED PRESS
fer to a blender and purée until smooth. Transfer to a bowl and refrigerate until well chilled. When the cocktail sauce is
chilled, divide it between individual serving bowls or glasses and accompany with shrimp. THE ASSOCIATED PRESS