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JAMAICAN JERK CHICKEN
Serves 6
INGREDIENTS
For dry rub
1 T. onion flakes
1 T. onion powder
2 tsp. ground thyme
1 tsp. allspice
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
2 tsp. sugar
1 tsp. coarsely ground black pepper
1 tsp. cayenne pepper
2 tsp. dried chives
12 boneless chicken thighs
INSTRUCTIONS
1. Mix all of the dry rub ingredients together.
2. At least 4 hours before grilling, wash the chicken thighs and sprinkle the dry rub all over them. Cover with plastic wrap and refrigerate for 4 hours. (Can be refrigerated for up to 24 hours)
3. Prepare your charcoal grill to white hot. Grease the grill to prevent sticking.
4. Place the chicken thighs on the grill skin side down.
5. Turn every 8-10 minutes to prevent sticking. The chicken thighs are done when the meat feels firm and the juices run clear when pierced by a fork.
6. Serve with Bent Creek Zinfandel. Enjoy!
Mediterranean Marinated Pork Tenderloin
Serves 4
INGREDIENTS:
1/4 cup Bent Creek Zinfandel Port
3/4 cup Bent Creek Cabernet Franc
1/4 cup olive oil
4 cloves garlic, finely chopped
2 tsp. dried marjoram
1 T. balsamic vinegar
1 tsp. freshly ground black pepper
1 pork tenderloin
Vegetable oil for brushing grill rack
1/2 tsp. kosher salt
4 T. honey
INSTRUCTIONS:
1. Stir together the port, wine, olive oil, garlic, marjoram, balsamic vinegar and pepper.
2. Place the pork in a plastic freezer bag and add the marinade, coating the tenderloin. Marinate for 2 hours in the refrigerator. Bring to room temperature 30 minutes before grilling.
3. Heat the grill to very hot and lightly oil the grill rack.
4. Remove the pork tenderloin from the marinade. Reserve the marinade. Place the pork on the hottest part of the grill. Grill for 2 minutes on each side, and then remove to a cooler part of the grill.
5. Stir the salt and the honey into the marinade. Brush over the pork repeatedly while grilling it for 10 minutes per side.
6. Remove the pork from the grill to a platter. Allow it to rest for a few minutes before slicing and serving it.
7. Serve with Bent Creek Cabernet Franc.
Steak with Petite Sirah Mushroom Sauce
Serves 4
INGREDIENTS
For the steaks
4 boneless 8oz. sirloin steaks
2 tsp. coarse salt
1 tsp. freshly cracked black pepper
1 tsp. garlic salt
INSTRUCTIONS
For the steaks
1. Trim the meat of any thick layers of fat, leaving the thin streaks in place.
2. Mix the salt, pepper and garlic salt in a small bowl.
3. Sprinkle the seasoning over the steaks on both sides. Press the seasoning into the meat.
4. Grill the steaks to your preferred level of doneness.
5. Serve with Petite Sirah Mushroom Sauce
Petite Sirah Mushroom Sauce
INGREDIENTS
1 T. butter
1/3 cup minced shallots
1 tsp. dried thyme leaves
8 oz. sliced mushrooms
1cup beef broth
1cup Bent Creek Petite Sirah
INSTRUCTIONS
1. Melt the butter in a medium-size skillet over medium low heat.
2. Sauté and stir the shallots until translucent, approximately 5 minutes.
3. Sprinkle the dried thyme leaves over the shallots and sauté and stir for another minute.
4. Add the mushrooms. Sauté and stir over medium heat until barely tender, approximately 5 minutes.
5. Stir in the Petite Sirah and the beef broth. Turn heat to high. Simmer to blend flavors for approximately 4 - 5 minutes.
6. Spoon sauce over the steak and serve immediately
BENT CREEK SLIDERS
Makes 8 sliders
INGREDIENTS
1 lb. lean ground beef or ground sirloin
1 cup crumbled blue cheese
1tsp. roasted minced garlic or 1 clove minced garlic
salt and pepper to taste
2/3 cup Bent Creek Red on Red wine
1 T. balsamic vinegar
1 yellow onion, sliced
1 tsp. olive oil
3 “foot-long” hot dog buns
INSTRUCTIONS
1. If you are grilling with charcoal, start your fire.
2. Pour the wine into a small saucepan; add the balsamic vinegar and simmer over low heat until the wine is reduced by half. Stir occasionally.
3. Spread the olive oil over the bottom of a small saucepan. Add the onions to the pan and sauté over low heat until the onions are caramelized golden brown. Stir frequently to prevent charring. Remove from heat and set aside.
4. Place the ground beef in a large bowl.
5. Sprinkle the minced garlic, crumbled blue cheese salt and pepper over the meat. Mix them thoroughly into the ground beef.
6. Divide the mixture into 8 parts. Shape into mini hamburgers. If you are grilling with gas, heat your grill.
7. Place the mini burgers on the grill. Baste with the red wine sauce.
8. Grill 3 to 4 minutes on each side for medium rare. Baste the burgers with the red wine sauce after you turn them. Save the remaining red wine sauce.
9. Trim the round ends off the hot dog buns. Slice the buns into thirds.
10. Open the buns without splitting them. Spoon 1 tsp. of caramelized onion on the bottom half of each bun. Top with a spoonful of the red wine sauce and a mini burger.
11. Serve with Bent Creek Red on Red wine. Enjoy!
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
1/4 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 peppe
r, 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.
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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.)
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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 1/2 T. coarsely ground black pepper
For the maple-mustard glaze
1/2 cup pure maple syrup
1/2 cup 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. Cover 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!
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