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The Quick Grill Artist (March 10, 2004)


We love to grill food, and this collection of recipes is just the ticket for both beginners and seasoned hands at the BBQ. Sure, all the best old favourites are here, making The Quick Grill Artist a useful book to keep on hand, but what we found exciting was the rest of the collection.

How about Springtime Chicken and Tender Baby Artichoke Kebabs or Croque-Madame on the Grill? Tuna Provençale is just wonderful, bringing back delicious memories of southern France. Go exotic with Tandoori-style Leg of Lamb with Vegetable-herb Raita... and there's a lot more.

But when it comes down to it, sometimes comfort food is often just what is needed. We chose two delightful, and a touch sinful, variations on old favourites, and we can tell you, we aren't looking back.

On today's menu:

Download these recipes in printable form as an Adobe Acrobat PDF (55 KB)


Smoky Ham and Cheese Beef Burgers

Love bacon cheeseburgers? And who doesn't? This terrific recipe blends smoky ham with the beef to extend the flavour throughout, and tops this perfect combo with smoked Cheddar cheese. Serve with a side of grilled red onion and sweet potato fingers and you're set for the evening!

Makes 4 servings

  • 1¼ pounds extra lean ground beef
  • ¼ pound honey glazed smoked ham, finely chopped
  • ¼ pound smoked Cheddar cheese, cut into thin slices
  • 4 burger buns
  • 2 Tbsp unsalted butter, melted
  • 2 Tbsp honey mustard (optional)

Preheat the grill.

Meanwhile, prepare the burgers. Put the ground beef and chopped ham in a mixing bowl. With clean hands, thoroughly mix the beef and ham. Form the mixture into four equal patties about ¾ inch thick, setting them aside on a plate. Wash your hands. Brush the cut sides of the burger buns with the melted butter, setting them on a separate plate.

Carefully oil the grill rack. Put the burgers on the grill and cook them until done medium well, 12 to 14 minutes, turning once. About 2 minutes before they're done, place the cheese slices on top of them. Put the buns cut sides down on the grill to toast just until golden. Place the burgers on the toasted buns and if you like, serve with honey mustard.

Accompanying wine? Tony recommends...
A sturdy, full-bodied red – Ontario Baco Noir or Marechal Foch, Côtes du Rhône, Zindandel, Languedoc-Roussillon reds.


S'Mores "Quesadillas"

Hey, scouts was never like this... remember the burned fingers and soot-covered marshmallows? This recipe takes advantage of the neutral taste of soft flour tortillas, transforming them into an easy variation on the old campfire favourite. For an even more sinful version, double the filling ingredients, and try versions with white chocolate or butterscotch-flavoured chips!

S'Mores, yes please!

Makes 4 servings (2 in our household!)

  • 2 Tbsp unsalted butter, softened
  • 2 teaspoon sugar
  • 4 large four tortillas
  • 1¼ cups semisweet or milk chocolate chocolate chips
  • 4 whole individual rectangular sheets graham cracker
  • 1¼ cups miniature marshmallows

Preheat the grill.

Meanwhile, in a small bowl, use a fork to mash together the butter and sugar. Lightly spread the butter-sugar mixture on one side of each tortilla. On half of the buttered side, evenly sprinkle the chocolate chips, leaving a ¼- to ½-inch margin along the curved edge. Then with your hands, crumble the graham crackers over the chocolate. Finally, scatter the marshmallows on top and fold the tortilla in half to enclose the filling.

Carefully oil the grill rack. Put the folded tortillas on the grill and cook until deep golden brown and crisp, carefully turning once by lifting the curved edges and flipping them gently, 3 to 5 minutes cooking time, depending on the fire's heat. Remove the tortillas from the heat to a cutting board and cut each one into four to six wedges.

Accompanying wine? Tony recommends...
Not something I’d usually recommend to have with wine, but if you must – try a Muscato d’Asti or an Asti Spumpante.


We wish to thank Random House of Canada, Ltd. and Clarkson Potter for permission to publish recipes and material from The Quick Grill Artist by Norman Kolpas. Text © 2002 by Norman Kolpas. Photographs © 2002 by Brian Leatart.


Happily tested by Helen Hatton and Ron Morris.

Download these recipes in printable form as an Adobe Acrobat PDF (55 KB)




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