Grilling spices reimagined for white wines
Preparation : 10 min
Cooking : 5 min
30 ml (2 tablespoons) roasted coriander seeds
15 ml (1 tablespoon) roasted cumin seeds
30 ml (2 tablespoons) orange zest
2,5 ml (1/2 teaspoon) fresh jalapeno pepper (or smoked pimentón, or paprika or Szechuan pepper)
3,75 ml (3/4 teaspoon) sea salt
Heat a thick-bottomed pan and roast the coriander and cumin seeds until they become fragrant. Keep them constantly moving to avoid burning them.
Finely crush the coriander and cumin seeds in a mortar and pestle. You can also use a spice mill. Set aside.
Thoroughly clean and pat dry the orange. Zest it using a microplane. Reserve
Thoroughly clean and pat dry the jalapeno pepper. Cut in half length-wise and remove the seeds and white membranes. Finely dice it and set aside.
Combine all the previous ingredients and the salt in a mixing bowl and mix well.
Rinse your meat and pat it dry.
Thoroughly rub a generous amount of the spice mix on the meat before grilling it.
The idea here was to create a steak spice mix but only with ingredients that pair well with the aromas of white wine, especially ones from the South of France that are based on chardonnay, grenache and/or rolle, such as Le Blanc 2013 Pays d’Oc IGP, Chartier Créateur d’Harmonies, France ($18,95; SAQ 12068117; available year-round). It is, simply, a tricked out spice mix that allows white wines to pair with grilled meats.