Sarp Kizir, host of the Roughchop Ottawa Podcast, is Ottawa’s riotous merry-making everywhere culture man. He is a relevant voice of discovery and reclamation.
Welcome to my new role as contributor to the Foodie Friday column at Apt613! I will be posting regularly between now and the end of the summer. Pairing wines with delicious foods that you will want to pursue to celebrate the beauty of life.
I am no sommelier by any stretch of the imagination. I am not a wino. Although I did have that one phase back in 2006 when I would visit restaurant eighteen and order a $60 bottle of cab sauv just so that I could feel what fine dining was actually like. Back then there were but a handful of local restaurants that would make it into the pages of magazines and websites, nowhere near the amount that we have today. I also had a lot more liquid income back then, so there’s that.
What I am after are good ingredients, flavours and making people happy. So let’s get into some food writing shall we? As I’m writing this post, I feel heat. I feel it in my head, in my cheeks and in the tips of my fingers. They say Australia is hot, but I think it’s the pepper from the steak au poivre that was prepared tonight for this Foodie Friday post. I have never been to Australia either, but I can tell you that from what I know, it’s a good place to go if you want BBQ and a bottle of shiraz. So says McGuigan Wineries, which I have chosen as my pairing for tonight’s dinner at Casa Roughchop.
Here is what last nights tomahawk rib steak looked like before it got sauced up. No sous vide machine was used in this process. Knowledge and experience are my favourite tools. pic.twitter.com/n45iPBMbiK
— RoughChop Ottawa (@RoughChopOttawa) May 7, 2018
I don’t know if you have ever made or had au poivre sauce, but it ends up being extremely velvety and smooth, which is everything you find when you take a sip of this Black Label Shiraz that my friend Mandi Lunan helped me pick out. Let me tell you what they’ve written on the back of the bottle.
“This classic Australian shiraz has rich flavours of ripe plum, blackcurrant, and spices. Well rounded with a smooth, mouth filling finish…”
Had I relied on just reading the back of this bottle, I’m not sure I would have reached for it. I don’t even remember the last time I bought a shiraz. Oh wait I do, I bought it for a friend’s mom who looked at me and told me to never bring shiraz into her house ever again. Shiraz, so we meat again, this time on much better terms. Without any distractions we have figured out a way to make it work between us. Between the perfectly medium rare slices of juicy tomahawk steak, that are blanketed in luxurious silky peppery deep brown au poivre sauce, you have found your place on my dinner table and in my heart.
Bernard is the man!!!!! Hookin up a juicy tomahawk for my upcoming wine pairing blog post! You have to order these well ahead of time. Love Dumouchels butcher shop here in Overbrook. pic.twitter.com/EytMjfUJ00
— RoughChop Ottawa (@RoughChopOttawa) May 5, 2018
Recipe for Au Poivre Sauce:
Pour ¼ cup of Lea & Perrins Worcestershire sauce into the pan on medium heat. Allow sauce to reduce for about 2-3 minutes. Once the sauce thickens, add ¼ cups beef stock and stir. When liquids have blended nicely, add quarter cup of half and half cream. If you want an extra rich sauce, add a fattier cream, but it’s really not necessary. Stir some more and crank the black pepper mill into the sauce a couple of times and taste as you go. It should be smooth, a little sweet and a little spicy. Throw a few whole black peppercorns into the sauce to give it that real bistro look.
Recipe for steak:
Season meat in olive oil, salt pepper and a healthy heaping of dry thyme. Bring meat to room temp before cooking. For a cut the size of a tomahawk, I allowed it to sit on the counter for a solid hour and a half. Place meat on high heat and sear all sides of the steak. Once you have achieved a nice seared crust on the steak, take it off the fire on the grill and cook the steak indirectly until you reach an internal temperature of 135-140 degrees for medium rare with the bbq lid on. Let steak rest for at least 10-15 minutes. Slice and pour au poivre sauce over before serving and enjoy.
Looking for more recipe ideas? “Hello My Name Is…” was a weekly summer column by Apt613 contributor She Who Must Be Obeyed. Every week stars one key seasonal ingredient in a new and original recipe. For your bookmarks, 15 of those recipes are found here. Happy cooking and bon appetit!