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Here's the Canadian Beef!
Saturday, August 2...
 (July 29, 2003)


"Beef is the soul of cooking."

So stated Marie Antoine Carême, and author Edna Ferber went on to say, "Roast Beef, Medium, is not only a food. It is a philosophy. Seated at Life's Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrées, the hors d'oeuvres, and then things à la, though you know that Roast Beef, Medium, is safe and sane, and sure."

We know that it is, too... but right now we've got a bit of a problem.

Our hard-hit Canadian Beef industry is overstocked, and the outlook isn't a rosy medium rare either.

Can we help? You bet... Cuisine Canada and the unsinkable food writer/cookbook author Anita Stewart have declared August 2 as The Cross-Canada/World's Longest BBQ Day!

Stewart said to us, "Let's do a Canadian coast-to-coast beef BBQ this Saturday... it'll start in the early evening in St. John's and will roll west across the country, ending up in BC. We'll eat up the surplus!"

We think this is a splendid idea, and also a great way to try out a new recipe or two. Our good friends at Weber, the ultimate BBQ company, published Weber's Big Book of Grilling, and we found wonderful beef recipes throughout the book. Why not think big with a huge, opulent rib roast, or invite your ranch hands around for the Beer Bathed Brisket!

No BBQ? No problem. The Home Economists at Kraft Canada have just come out with the most delightful cookbook, New Classics, and they've got a killer meatloaf that will satisfy everyone in the crowd!

So get out there this Saturday... help yourselves to some fine eating, and help our beef ranchers at the same time!

We think Samuel Pepys was right when he said, "Strange to see how a good diner and feasting reconciles everybody." Cheers, all!

On today's (or Saturday's) menu:

Download these recipes in printable form as an Adobe Acrobat PDF (75 KB)


The Classic Burger

You already have your favourite recipe for the western world's most popular food, and we thought it would be more fun to give you...

What Your Burger Toppings Say about You!

From Weber's Big Book of Grilling, Paul "Q-Man" Watson has done extensive analysis, and his assessments are:

  1. Ketchup only: "My life is complicated enough. Let's just keep this simple and sweet."
  2. Mustard only: "Beneath this serious exterior is a wild party animal just waiting to pounce."
  3. Cheese, lettuce, tomato, mustard, ketchup, pickles: "I'm an incurable romantic. Where's the beer?"
  4. Bacon and cheese: "Life's too short to count cholesterol."
  5. Grilled mushrooms and onions: "I've never met a condiment I didn't like."
  6. Bacon and guacamole: "layer it on, but promise not to tell my (wife/boyfriend/doctor) about this."
  7. Pesto or mushroom stuffing inside: "I'm in touch with my creative side."
  8. Mayonnaise and pickle relish: "You be Ozzie, I'll be Harriet."

And Jimmy Buffet, "Cheeseburger in Paradise": "I like mine with lettuce and tomato, Heinz 57 and French fried potatoes, Big Kosher pickle and a cold draft beer, Well, good God Almighty, which way do I steer...?"

Accompanying wine for burgers? Tony recommends...
a medium-bodied dry red – Merlot from Chile, California Pinot Noir, Beaujolais; with tomato – Valpolicella.


Garlic- and Herb-Crusted Slow-Smoked Prime Rib

Beyond this there is nothing... This prized melt-in-your-mouth cut gets extra flavour from smoldering hickory and grilled fresh herbs. Great for a buffet or fancy sit-down dinner. From Weber's Big Book of Grilling.

Make about 12 to 15 servings

    For the paste:
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh oregano
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh rosemary
  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp freshly round black pepper
  • 1 Tbsp kosher salt
  • 1 seven-bone prime rib roast, 12 to 14 pounds
  • ¼ cup finely chopped garlic
  • Hickory wood chips or chunks soaked in water for at last 30 minutes

To make the paste: In a small bowl combine the paste ingredients and mix well.

Trim the roast of any excess fat. Press the chopped garlic into the top and sides of the roast. Spread the paste over the top and sides of the roast, then wrap with a layer of cheesecloth to hold the paste to the meat surface. Allow to stand at room temperature for 30 to 40 minutes before grilling.

Follow the grill's instructions for using wood chips. Grill the roast over Indirect Low heat until the internal temperature reaches 135°F for medium rare, 3½ to 4 hours. Keep the grill's temperature between 275°F and 300°F, replenishing smoking chips as needed.

Remove the roast from the grill, loosely cover with aluminum foil and allow to rest for 20 to 30 minutes. The internal temperature will rise 5°F to 10°F during this time.

Carefully remove the cheesecloth before carving. Using a sharp knife, remove the bones from the roast and cut the meat into ¾-inch slices. Serve warm.

Accompanying wine? Tony recommends...
a hearty, full-bodied red – Australian Shiraz, Californian Zinfandel, Côtes du Rhône Villages.

Beer-Bathed Brisket

Weber's Big Book of Grilling gives us a Hungry Man dish if there ever were one! Brisket braised slowly in a stout-based braising liquid producing a rich, dripping mouthful of saucy heaven... and remember, Guinness is Good for You!

Makes 1 to 6 servings (depends on appetites!)

    For the rub:
  • 1 Tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp granulated onion
  • 1 tsp kosher salt
  • ¼ tsp cayenne
  • 1 beef brisket, about 3 pounds
  • Extra-virgin olive oil
    For the sauce:
  • 1 Tbsp unsalted butter
  • 1 Tbsp extra-virgin olive oil
  • 1 medium yellow onion, minced
  • 1 Tbsp minced garlic
  • 1 tsp caraway seeds
  • ½ cup ketchup
  • 1 cup beef broth
  • 2 cups (1 pint) Guinness Extra Stout
  • 2 Tbsp balsamic vinegar
  • Kosher Salt
  • Freshly ground black pepper
  • 6 hamburger buns

To make the rub: In a small bowl, combine the rub ingredients. Press the rub into the brisket, cover with plastic wrap, and refrigerate for 2 to 4 hours.

Allow the brisket to stand at room temperature for 20 to 30 minutes before grilling. Generously brush or spray the brisket with olive oil. Sear over Direct High heat until well browned, about 6 minutes, turning once halfway through searing time. Transfer to a braising pan, such as a 9- by 13-inch heavy gauge aluminum pan.

To make the sauce: In a medium saucepan over medium heat, melt the butter with the olive oil. Add the onion, garlic and caraway seeds and cook for 5 to 6 minutes, stirring occasionally. Add the ketchup and broth, whisk and bring to a simmer. Add the Extra Stout and balsamic vinegar. Return to a simmer, then pour the liquid over the brisket so it comes one-half to two-thirds of the way up the sides; don't overfill the pan. Cover with foil and grill over Indirect Low heat until fork tender, 3 to 4 hours, turning twice during grilling time.

Remove the brisket from the grill. Cut across the grain into thin, diagonal slices. Season the sauce with salt and pepper.

Serve the meat warm on a bun with the sauce.

Accompanying wine? Tony recommends...
a medium-bodied red from the new World – New Zealand Cabernet Sauvignon, Oregon Pinot Noir, Ontario Cabernet-Merlot.


Easy Pleasing Meatloaf

Everyone loves meatloaf, and this has to be the easiest, best-tasting version yet! With the taste from the juicy ground beef and the speed and seasonings from using prepared stuffing mix make it a perfect weekday or Sunday night supper. In New Classics, the Kraft Home Economists took many of their most-requested recipes and deconstructed and simplified them so that even the greenest cook can create terrific, tasty dishes in a hurry. They cleverly mix and match ingredients, letting the cook use what she has on hand and guaranteeing spectacular results!

Serves 6 to 8

  1. Mix:
    • 2 lbs. lean ground beef (or ground turkey)
    • 1 cup water
    • 1 package (6 oz.) or 2 packages (120 g each) Stove Top Stuffing Mix, any variety
    • 2 eggs, beaten
    • ½ cup barbecue sauce
  2. Shape meat mixture into oval loaf and place in 9×13-inch baking dish; top with additional ¼ cup barbecue sauce.
  3. Bake at 375°F for 1 hour or until centre is no longer pink.

Accompanying wine? Tony recommends...
medium-bodied, dry red – red Burgundy, red Bordeaux, Pinot Noir from Oregon or Ontario.

We wish to thank:

Chronicle Books, Raincoast Books and Weber-Stephen Products Co. for permission to publish recipes and photographs from Weber's Big Book of Grilling by Jamie Purviance and Sandra S. McRae. Photographs by Tim Turner. ©2001 Weber-Stephen Products Co.

Random House Canada for material and photographs from Kraft Kitchens New Classics, ©2003 Kraft Foods Holding, Inc.

For more information, contact Cuisine Canada at or

Beef Information Center:


Happily tested by Helen Hatton and Ron Morris.

Download these recipes in printable form as an Adobe Acrobat PDF (75 KB)




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