Tequila Flares Up When You Cook With It Over an Open Flame, and Other Grilling Thoughts…
Perhaps you noticed, but the temperature here in Boston has reached “summer.” Being a New Englander, undoubtedly you have had your outdoor grill running nonstop through the colder days of winter and spring. But when the mercury rises in the thermostat, any excuse to set fire to some charcoal briquettes and quaff something refreshing is welcome. Perhaps an impromptu weeknight dinner grill party?
The knee jerk reaction for many’s the outdoor event is beer. It is a satisfying, thirst-slaking bulwark against the calorie-loss of standing beneath the sunshine. And while the beer selection at The Wine Press is legion, might I suggest another carbonated beverage that’s light, fun, and grilling-friendly: the pét-nat.
Pét-nats are created through a winemaking process called “the Ancestral Method.” This is so named because it is assumed to be one of the earliest ways of making sparkling wine. When a base wine is undergoing its first fermentation, the process is stopped by using icy temperatures to pause fermentation. Carbon dioxide remains trapped in the bottle, and continues to grow. Once the desired level of fermentation is achieved, the wines are chilled again, riddled, and disgorged, but no dosage is added. The term “pét-nat” is a shortening of the term “pétillant-natural” in French, which means “naturally sparkling.”
Pét-nats are hardly reserved for the French wine world. There are pét-nats from Italy, the United States, South Africa, Austria, indeed anywhere that wine is produced in the world. Here are three diverse selections guaranteed to be enjoyed by any palate.
Zestos, Les Équilibristes Pét-Nat, Vin de France
“Bone dry, sandy, and too sophisticated for its own good. This is one of our favorite pét nats.”
“Ripe strawberries and hibiscus. This neon pink fizz is fresh to death. Snappy fruit and hints of rose make this the perfect for picnics or binge-watching your favorite show.”
Poderi Cellario, Pét-Nat 'Il Baffone'
“Bosc pears, lychee, and fresh hay. Delicately floral and incredibly crisp. This wine is so sunny.”
***
With these three tempting pét-nat options in hand, it is time to light the grill. What to serve?
Tequila-Lime Shrimp Kebabs ~ Table Thirteen
Ingredients
1 lb., 12/15 count shrimp, peeled and deveined
6 tbsp., avocado oil, separated
4 tbsp., freshly squeezed lime juice
3 tbsp., blanco tequila
1 tbsp., freshly chopped cilantro
3 large garlic cloves, minced
Salt and black pepper, to taste
½ tsp. or more (depending on your preference), red chili flakes (Optional)
1 red bell pepper, cut into 2” square pieces
1 yellow bell pepper, cut into 2” square pieces
1 red onion, cut into 2” square pieces
1 lb., Kielbasa, or Polish-style sausage, cut into ¼” discs
12 taco-size flour tortillas
Metal or wooden skewers (see Note)
Recipe
Light the grill (gas or charcoal) to 350℉. Make sure your grates are very clean. If using charcoal, mound the charcoal on one side of the barrel to create a “cool/hot” divide. If using gas, light one side to High and the other side to Low.
In a large bowl, mix the shrimp with 2 tbsp. of the avocado oil, the lime juice, tequila, cilantro, garlic, salt and pepper, and chili flakes (if using).
In another bowl, mix the bell peppers and onions with the remaining avocado oil, salt, and pepper.
Thread the skewers with the same ingredients from start to finish: i.e., only shrimp, only vegetables, and only Kielbasa. This ensures even cooking throughout the process.
Begin the vegetable skewers on the “hot” side of the grill, searing hard to seal in the flavors, 2-3 minutes per side. Remove to the “cool” side of the grill and allow to cook through, 5-7 minutes further.
Begin the Kielbasa on the “hot” side of the grill, searing hard to seal in the flavors, 2 minutes per side. Remove to the cool side of the grill and cook for 3-4 minutes more to ensure they are fully heated through.
Begin the shrimp skewers over the “hot” side of the grill, searing hard to seal in the marinade on both sides, about 1 minute per side (beware of flare ups when grilling on the “hot” side.” Using fire-safe gloves/mitts and long-handled tongs are highly recommended). Once seared, remove to the “cool” side of the grill and cook for 3-5 minutes more, until the shrimp are fully cooked through and no longer pink in the middle.
Mark the tortillas for 1-2 minutes per side on the “hot” side of the grill so they are warm and toasted.
Remove all items from the skewers and mix together in a single serving dish. Serve with the warm tortillas and ice-cold pét-nat.
Note
Metal skewers require extreme caution when cooking over open flame, as they will become as hot as a pot from the oven. Wooden skewers will inevitably break apart over the flame, no matter if you have soaked them through with water for any amount of time. Be extremely careful when handling skewers over open flames, metal or wooden.
