GRILLED TRI-TIP SANDWICHES WITH ROQUEFORT BUTTER
Serves 6-8

INGREDIENTS
1 1/2 - 2 pounds of tri-tip steak
2 -3 baguettes, split
For the marinade
1 cup light olive oil
1 cup Bent Creek 2005 Zinfandel
1/2 cup soy sauce
_ cup Worcestershire sauce
6 – 8 cloves chopped garlic
2 T. brown sugar
Coarsely ground black pepper to taste

For the butter
1/2 cup Roquefort, crumbled
1/2 cup unsalted butter, softened

For the Vegetables
1 red onion
1 yellow pepper, 1 red pepper
1 T. olive oil
1 tsp. sugar
1 T. fresh sage, chopped
Salt, pepper to taste

INSTRUCTIONS
1. Marinade* Whisk together all of the ingredients for the marinade. Pour over the tri-tip, cover and refrigerate for 4 to 24 hours.
2. Roquefort Butter* Mix the softened unsalted butter with the crumbled Roquefort cheese until smooth. Store in refrigerator. Allow butter to soften at room temperature 30 min before spreading.
*Can be prepared 24 hours in advance
3. Vegetables
Thinly slice the onion and yellow pepper.
Heat skillet and add olive oil and onion. Sprinkle the onions with the sugar and stir.
When the onion begins to caramelize stir in the peppers. Cook for 2 minutes.
Add the sage to the pan and stir. Cook until the onion and peppers are semi-soft.
Remove from heat and set aside for sandwiches.
4. Prepare your charcoal or gas grill to cook the tri-tip. Grill for 10 minutes per side for medium doneness. Don’t overcook Remove from grill and allow the meat to rest for 10 minutes on cutting board. Cut in thin slices across the grain of the meat.
5. Spread the Roquefort butter on both sides of the split baguette. Pile the sandwich with tri-tip and vegetables.
j

MIXED MUSHROOM SOUP
Serves 6
INGREDIENTS
1 ounce dried

shiitake mushrooms
3 tablespoons butter
1 large onion, chopped
3/4 pound fresh button mushrooms, stems chopped, cap sliced
5 large garlic cloves, chopped
3 tablespoons brandy
3 tablespoons all purpose flour
5 cups canned beef broth
1/4 teaspoon ground nutmeg
1/2 cup whipping cream

INSTRUCTIONS
Place shiitakes in large bowl. Pour enough hot water over to cover. Let stand 30 minutes. Drain well. Cut off stems and discard. Thinly slice caps. Set aside.

Melt butter in heavy large Dutch oven over medium-high heat. Add onion, button mushroom stems and garlic; sauté until onion is golden, about 10 minutes. Add brandy; stir until almost all liquid evaporates, about 1 minute. Add flour; stir 2 minutes. Gradually stir in broth; add nutmeg. Cover; simmer until soup is slightly thickened, about 25 minutes.

Add shiitakes and sliced button mushroom caps to soup and simmer just until button mushroom caps are slightly wilted, about 5 minutes. Add cream and simmer until heated through, about 2 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)
.
Bon Appétit
September 1995

Bent Creek Winery Flourless Chocolate Cake

8 large eggs, cold
1 lb. Ghirardelli Bittersweet Chocolate Chips (60% cocoa)
16 tablespoons ( 2 sticks) unsalted butter, cut into 16 tablespoon size pieces
1/4 cup strong coffee (optional)

Adjust oven rack to lower third of oven.
Preheat oven to 325 degrees.
Prepare an 8 inch round cake pan by:
Cutting a wax paper or parchment paper circle to line the bottom
Greasing the sides of the cake pan
(We use the 81/2 inch disposable aluminum pans (two together for strength.)

Melt the chocolate chips for 2 minutes at 50% power in the microwave.
Add the butter and coffee to the chocolate. Stir.
Continue to heat chocolate /butter/coffee mixture at 50% power in the microwave .
Stir chocolate mixture every minute until the chocolate and butter are melted and are smooth. (2 to 3 minutes)
Put chocolate mixture aside.

As the chocolate melts, beat 8 eggs at full speed until they become frothy and double in volume. (about 2 cups goes to 4 cups, about 5 minutes)
Fold a third of the egg mixture (using a rubber spatula) into the chocolate, and continue to fold in until only a few streaks of egg are visible.
Repeat this process for the second third of eggs, and then the remainder of the eggs.
Scrape the batter into the prepared 8 inch cake pan and smooth the surface with the spatula.

Place the cake pan in a larger roasting pan and pour boiling water into the larger pan until water comes about half way up the sides of the cake pan.
Bake until the cake has risen slightly, the edges are beginning to set, and a thin glazed crust has formed on the surface. An instant-read thermometer would read about 140 degrees when placed in the center of the cake, not touching the bottom. (22 to 25 minutes).
Remove cake pan and place on wire rack to cool to room temperature.

Cover and refrigerate over night to mellow. (The cake can remain 4 days in the refrigerator)
30 minutes before serving run a knife around the side of the cake and turn cake upside down on a serving platter. Remove the wax paper.
Sieve a light sprinkling of confectioners sugar over the top to decorate.
To serve, use a sharp, thin bladed knife, dipping the knife in hot water and wiping the blade before each cut.

GRILL-ROASTED PORK LOIN WITH MAPLE-MUSTARD GLAZE
Serves 6

INGREDIENTS
For the pork loin
6 T. salt
1 boneless center-cut pork loin (2 1/2 to 3 pounds, tied)
2 T. olive oil
1 _ T. coarsely ground black pepper

For the maple-mustard glaze
_ cu. pure maple syrup
_ cu. whole grain mustard
1 tsp. soy sauce

INSTRUCTIONS
1. At least 8 hours before grilling dissolve the salt in 3 quarts of water. Place the pork loin in the salt-water mixture. Make sure that the salt water covers the loin. Cove r and refrigerate for 8 to 24 hours.
2. An hour before grilling, remove the pork loin from the brine, rinse in cold water, pat dry, and allow to come to room temperature.
3. Set the pork loin on a sheet of plastic wrap, and rub it all over with the olive oil. Sprinkle with the pepper and then lift up the plastic wrap to press the pepper into the pork.
4. Prepare your charcoal or gas grill to cook the pork.
5. Remove the pork loin from the plastic wrap and place it on the grill with the long side of the loin perpendicular to the grill rods. Cover the grill with a lid that has open vents to draw the heat through the grill.
6. Grill for 30 to 45 minutes, depending on the size of the pork loin. An instant-read thermometer should read 135 when the pork loin is done.
7. While the pork is grilling mix the ingredients for the glaze in a medium size bowl. Reserve half of the glaze in a separate container.
8. Brush the pork loin with half of the glaze 5 minutes before you plan to remove it from the grill.
9. Transfer the pork loin to a cutting board. Tent loosely with foil and let it stand for about 15 minutes.
10. Cut the pork loin into _ inch slices and serve it with the remaining glaze.
11. Serve with Bent Creek Red on Red wine. Enjoy!