Photo Credit: Slawomir Fajer/Shutterstock
Use a griddle or frying pan the grill: In Argentina they often use a plancha, a type of griddle, which gave me an idea for a burger recipe to pair with Terrazas Malbec: ground pork burger with pimenton (smoked paprika). I pressed chopped onions into the burger before putting it on a skillet on the grill. By putting the onions on the outside of the burger, they have direct contact with the heat and get that sweet, caramelized flavor that goes so well with the wine. If I had put the burger on the grill directly, the onions would have fallen off.
Use a thermometer: A digital thermometer is one of the most important tools I can recommend. The chefs in Argentina grill almost every day over huge charcoal and wood fires, so they’re masters at knowing when their meat is cooked to perfection, but that only comes with years of practice. A thermometer takes the guess work out of the equation so there are no more of those “Is it done yet?” arguments.
Sauces and relishes: For my pork slider, I created a bacon jam that really pulls the flavors together deliciously with the Terrazas Malbec, for the pork chop I made a Malbec Marmelade that would be great on lots of different meats.