BBQ Tofu and Israeli Couscous Salad

Asian BBQ Chicken Wraps

WINE NOTES

Lychee-Lemongrass Sweet Tea: Sweet tea and BBQ are a Carolina classic. Boil water, add lemongrass and allow to steep. Once flavor develops, bring water to a boil again and add ½ cup sugar for each cup of water and stir to dissolve. Remove from heat, remove lemongrass, and transfer to a container. Add 1/3 ratio of simple syrup to 2/3 ratio chilled tea. Add a wedge of fresh lemon and serve.                                  

Michelob Ultra: Sometimes it just has to be beer. Crisp lagers cut the sweet and smoke of BBQ. Beers can add a little fun to a BBQ or any outdoor party. Always a great summer refresher, low-carb beers are refreshing without weighing you down.

Hess Collection Syrah Rose: American wineries are moving toward their European counterparts making real, dry rose wines -- not just sweet pink wines. Roses have some of the rich fruits of reds, especially strawberries and raspberries, but are chilled, light, and very dry. Roses are excellent outdoor wines whose light, crisp flavors go great with BBQ.

Cam & Paulina’s Cevapcici with Dalmatian Slaw

Serves 4 

• 1 ½ pounds ground pork

• 1 ½ pounds ground beef

• 1 medium onion, grated

• 2 cloves garlic, minced

• 2 teaspoons Asian BBQ Sauce

• 1 teaspoon finely chopped parsley

• Kosher salt and freshly ground black pepper

• Dalmatian Slaw (recipe below)

In large bowl combine ground pork and beef. Add onion, garlic, Asian BBQ Sauce, parsley, salt and pepper. Mix ingredients using hands, being careful not to over-mix. Shape meat mixture into cylinder patties. Grill and serve with Dalmatian slaw.

 Dalmatian Slaw

• 1 teaspoon Dijon mustard

• 1 teaspoon minced shallot

• 1/4 cup red wine vinegar

• 1/2 cup extra virgin olive oil

• 1 slice of garlic

• 3 cups green cabbage, shredded

• 1/2 cup purple cabbage, shredded

• 2 carrots, grated

• 1/4 cup red onion, finely chopped

• Kosher salt and freshly ground black pepper

In mixing bowl combine mustard, shallot, vinegar, salt, and pepper. Slowly whisk in olive oil and add slice of garlic. Let vinaigrette sit for one hour (remove garlic before adding to cabbage salad). In a large bowl, combine cabbages, carrots, and red onion and toss with vinaigrette until evenly coated. Serve (even better if sits a while).

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