From half-back to baby-back, former Giants halfback Charles Way, now director of the team’s player development, is proving that he knows his way around more things than the football field. Considering the recent news of wines produced by former Eagles’ coach Dick Vermeil, Packers corner back Charles Woodson, and now the Jets Uncorked Cabernet Sauvignon, this trend of football players turning to the vineyard is one worth telling!
Charles has demonstrated that he can tackle tough opponents. Now watch him TACKLE THE GRILL this summer, as he serves as a celebrity judge for the St. Francis TURN UP THE HEAT summer grilling competition. As Charles will tell you, in order to perform at your best, you need the right fuel. Watch this summer as he joins Elizabeth Karmel to offer you tips to score a touchdown both on the field and in the kitchen.
Submit a 3-minute or less video of you grilling your most flavorful recipe paired with a St. Francis wine. The winner will receive a VIP trip for two to Sonoma to meet with St. Francis’ winemaker and most of all, time away from home to relax! So follow Charles's example and trade your jersey for an apron, your helmet for a chef’s hat, and GET GRILLIN'!
Click here to Enter Contest
Here is an example recipe from the book.
Salt-Crusted Shrimp with Potent Lemon-Garlic Dipping Sauce
PAIRING TIP: Try St. Francis Winery & Vineyards full-bodied Chardonnay with its ripe-fruit flavors, crisp high acid on the palate and rich lingering finish
Grilling Method: Direct/Medium Heat
Dipping Sauce:
½ cup best-quality extra-virgin olive oil
Juice from 1 large lemon
Zest from ½ lemon
2 cloves garlic, minced
4 stems fresh oregano
Freshly ground pepper to taste
Shrimp:
16 Jumbo or Colossal shrimp in the shell (or frozen black tiger shrimp)
3 tablespoons olive oil
¼ cup Kosher salt
Make the Dipping Sauce: Whisk together the oil and lemon. Stir in the garlic. Take the leaves off the oregano stems and leave whole, add to oil mixture. Let sit for at least 20 to 30 minutes to marry the flavors—or make up to 12 hours in advance. Set aside.
If desired, devein the shrimp with a “shrimp deveiner” or, using a small sharp knife, make a slit about ¼-inch deep down the backs of the shrimp and remove the vein but do not remove the shells. Place the shrimp in a large bowl and toss with the olive oil to coat lightly all over. Just before putting on the grill, sprinkle the salt evenly over the shrimp and toss well to make sure each shrimp is thoroughly coated in a crust of salt.
Place the shrimp in the center of the cooking grate, 3 to 4 minutes per side or until the shrimp is pink and the flesh is opaque (white). Serve immediately with dipping sauce.
Serving Tip: This is my favorite party “ice breaker” appetizer. I place the oil-tossed shrimp in a bowl on a tray with a small bowl of the kosher salt, my tongs, lots of napkins, a platter and the prepared dipping sauce. Once everyone is armed with a cocktail, we hit the deck to start the party. While we are talking, I toss the shrimp in the salt, grill them and place them on the platter. Then the fun begins; everyone takes a shrimp, peels and dips it in the sauce for a fun, casual and interactive appetizer! By the time the shrimp, and our cocktails are gone we are either fast friends or better friends! Alternatively, you can arrange 4 shrimp on each serving plate and accompany with a small ramekin of the dipping sauce but the girls think serving them hot off the grill is sooo much more fun!
Top 10 Grilling Dos and Don’ts
• Know the cooking methods: direct and indirect
• Do not peek under the lid; every time you lift the lid, heat escapes and the cooking time increases.
• Do not add flammable liquid to the fire; this means, no lighter fluid. Use either crumbled newspaper or fire starter cubes.
• Remember to keep the air vents open, otherwise the fire will go out.
• Make sure charcoal briquettes are grey-ashed before cooking.
• Do not flip more food more than once unless a recipe specifically requires it.
• Do not move or turn meat with a fork; this lets all the yummy juices and flavor escape.
• Control flare-ups with a closed lid, NOT a spray bottle filled with water.
• Use an instant-read meat thermometer. The only fail-safe way to test for doneness. The thermometer reads the internal temperature of meat and poultry in a matter of seconds.
• Know the Grilling Trilogy
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