Pork tenderloin is one of the best pork cuts it is delicate and tender suitable for your every day dinner table, dinner with guests or for that “date” night dinner for two. For this “date night” meal we are grilling on an indoor grill on the Viking. Click here for the recipe.
The wine chosen for this meal is Craggy Ranch Winery – New Zealand. This 2009 Pinot Noir has fragrant aromatics of plum, red fruits and spicy earth. The palate is pure and very finely textured. This wine finishes with length and poise. A Wine Spectator rated 90 pts. and selling between $39.99 to $45.00 a bottle, was a gift from friends who recommended it highly. – We were not disappointed. Thank you Rachel and Paul a great choice, it married beautifully with the tenderloin and figs.
The weather outside is frightful…..dinner by the fire is soooooooo delightful! We have been cooking Coq au vin for over 10years. It is one of our favorite fall/winter recipes.
Coq au vin didn’t originate on the 1960s TV show “The French Chef” but that’s where Julia Child translated the original coq au vin into the simple dish that it currently is, made with mushrooms, onions, bacon, red wine, and naturally chicken.
Here we provide the easy step by step instructions for a fabulous and “famous” chicken dish a smashing your Sunday evening supper or like us empty nesters and nice romantic meal by firelight.
Whisk mustard, garlic and chopped thyme in small bowl and blend. Sprinkle lamb with salt and pepper.
Place lamb on baking sheet, rounded side up. Spread mustard evenly over lamb both sides of lamb. (Lamb can be prepared up to 6 hours ahead. Refrigerate uncovered.)
Preheat oven to 425′ F.
Roast lamb until thermometer inserted into center registers 125′ F for rare, about 25 minutes. Garnish with thyme sprigs, if desired, and serve. Stir bread crumbs and oil in medium skillet over medium heat until crumbs begin to crisp, about 5 minutes. Cool slightly. Press crumbs onto mustard coating lamb. Place on roasting rack in a roasting pan.
Roast lamb until thermometer inserted into center registers 125′ F for rare, about 25 minutes. Garnish with thyme sprigs, if desired, and serve.
French Cut Green Beans While rack is in the oven, trim the green beans, place in skillet and cover with water. Bring to simmer using high heat. Turn to low and simmer for no more than 5 minutes. Turn off and let set on the stove until ready to drain and serve. Beans should be crisp and not over cooked.
Bistecca Forentina,is a fancy sounding title for an Italian steak -over the coals BBQ, which can be a quite delicious meal. Cooked on the campfire as a favorite for cook outs or on you home charcoal BBQ or grill. We like to grill. The Italian version cooks the steak roughly 4 inches over the coals. The best Bistecca Forentina is made from the best Italian beef – Chianina beef. This beef comes from huge white oxen raised, nearArezzo in the Val di Chiana. Due to their size a steak from these monoliths can weigh as much as six pounds! This beef has exceptional flavor and unlike so much of European beef is really tender. For recipe and cooking helps click here.
Here in the states Angus combines excellent taste with tenderness you would use a Porterhouse steak. The Porterhouse is the largest steak cut from the Loin group. All meat cuts are grouped on the basis of location. Chuck, Rib, Loin, Sirloin, Round, Shank & Brisket, Plate & Flank, Other. The parts of the beef that had the most muscle use are the tougher pieces, such as the meat coming from the Round. Loin and Sirloin are of course the most tender. (for a beef chart hereclick )
A fabulous steak such as the Porterhouse requires a bold red wine. We like the Château La Nerthe 2000, from the area surrounding the village of. Château La Nerthe is an intriguing estate located near the village of Châteauneuf du Pape, Rhone wine region ofSouthwestern France. Dating back over 800 years it could likely be one of the oldest wineries. An intriguing fact is that it was American root stock that saved the estate’s vineyards from an attack of Phylloxera (1870) when then owner Joseph Ducas grafted his vines onto the American root stock. The Le Nerthe estate grows the thirteen varietals as defined by appellation regulations. The principle red grape used in this wine is the Grenache which is the dominantly planted variety (62%) There will also be Syrah (18%), Mourvedre (15%) and Cinsaut (4%) with a tiny percent of the remaining varietals. These variances fall to the winemaker resulting in slight differences in the wine from vintage to vintage.
In addition to a wonderful bouquet, this wine has a silky texture to the raspberry, boysenberry and plum fruit; layered with sweet spice. This wine is best served in a large burgundy glass; even nicer is a burgundy with a chimney variation. This really allows the full fragrance of the bouquet to tantalize your nose. It’s best to decant an hour before drinking to let the wine breath.
So, what do you do with the left over steak? If any… Sandwiches are always good. However, for hot summer evenings thin sliced steak served cold as the basis for a steak salad is delicious and refreshing. Or marinated in Olive oil and wine vinegar, served with potato salad on the side also makes a good Indian Summer supper on hot nights. This easy and tasty recipe is my mother-in-laws (God bless her) who grew up in the days without air conditioning. As such it is also an “eye ball” recipe, meaning that the amounts of ingredients vary based on the amount of meat.
You’ll need freshly chopped garlic, some sweet basil, lots of freshly chopped curly parsley sea salt & freshly ground pepper. Put sliced beef in pie plate or low bowel. Add the aforementioned ingredients toss with some extra virgin olive oil then pour in enough red wine vinegar to cover. Chill in the refrigerator until ready to eat.
I have used this recipe for left over roast as well as steak and it is a summer favorite.
Chicken marsala is an Italian-American dish made from chicken breasts, mushrooms, and Marsala wine. The dish dates back to the 19th century, when it most likely originated with English families who lived in western Sicily, where Marsala wine is produced. The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions orshallots, as well as mushrooms. Continue for recipe
This is a French classic canard (duck) which can seem intimidating, but is quite easy to prepare. If you can roast a chicken you can roast a duck. The trickiest part of the sauce is caramelizing the sugar. Just take care not to leave the sauce pan over heat too long… and you should have no problem.. – I would not suggest for dinner parties… this is a difficult dish to eat “daintily”.. Great as dinner for two! Continue
Bistecca Forentina, fancy sounding title for an Italian steak -over the coals BBQ, can be a quite delicious meal. This can be cooked on the campfire as a favorite cook out or on you home charcoal BBQ or grill. We like to grill. The Italian version cooks the steak roughly 4 inches over the coals. The best Bistecca Forentina is made from the best Italian beef – Chianina beef. This beef comes from huge white oxen raised, near Arezzo in the Val di Chiana. Due to their size a steak from these monoliths can weigh as much as six pounds! This beef has exceptional flavor and unlike so much of European beef is really tender. Here in the states Angus combines excellent taste with tenderness, you would choose the Porterhouse steak.
Fine dining is one of the best kept secrets of the high seas! Wonderful five-star restaurants can be found on most of the larger ocean liners. Being partial to Royal Caribbean Cruise lines we always plan on making our dinner reservation early for sumptuous meals to be found in either Chops & Grill or in the Italian favorite Portofino’s on our favorite Radiance class ships . Continue reading
Pork tenderloin is a cut of pork that is delicate and tender suitable for your every day dinner table, dinner with guest or for that “date” night dinner for two. For this “date night” meal we are grilling on an indoor grill on the Viking. The wine chosen for this meal is Craggy Ranch Winery – New Zealand. This 2009 Pinot Noir has fragrant aromatics of plum, red fruits and spicy earth. The palate is pure and very finely textured. This wine finishes with length and poise. A Wine Spectator rated 90 pts. and selling between $39.99 – $45,00 a bottle was a gift from friends who recommended it highly. – We were not disappointed. Thank you Rachel and Paul, a great choice it married beautifully with the tenderloin and figs.
Grilled Pork Tenderloins:
2 each tenderloin (fat removed)
1/2 cup oyster sauce(flavored sauce found in the Asian food section of your grocery store)
Sprig Fresh Rosemary Rough chopped
1 tsp freshly ground pepper
1 Tablespoon Oil
1.Marinate tenderloins for at least 1 hour in the oyster sauce, rosemary and pepper. (Do not add any salt, the oyster sauce has plenty)
2. Heat your grill with a very hot fire
3. Sear tenderloin directly on grill, brushing tenderloin with oil prior will help prevent sticking.
4. Once the outside is seared, turn down the flames and cook for another 8 – 10 minutes. (Check internal temperature to be a minimum or 165 degrees.)
5. Remove from heat and let rest 10 minutes.
Pinot Fig Sauce:
2 cups figs – trimmed and split (dry figs can be substituted… add 1/2 cup water and 1/2 cup wine)
1 cup Pinot Noir
1/2 cup Balsamic Vinegar
1/2 cup water
Salt and Pepper
1. In sauce pan, combine figs Pion Noir. Bring to a boil and reduce to a simmer.
2. Simmer until liquid is almost gone, then add balsamic vinegar and reduce liquid by 1/2
3. Place ingredients in a blender or food processor and puree until smooth adding water. Season with salt & pepper.
Slice tenderloin into thin rounds and drizzle sauce over top. Serve with tender cooked carrots and mashed potatoes.
French Country Chicken in wine is a delightfully easy meal to prepare. A great fall recipe that is a “one pot” meal and pretty much takes care of itself. A great family dinner, or one to share with friends in a casual setting.
French Country Chicken
Ingredients: 1 large roasting chicken, 6 -8 large mushrooms, 4 oz bacon ( 3-4 strips), If no bacon substitute 2 T butter, 3 cups Carrots , 5 medium , size Golden Yukon potatoes, 2 cups white cooking wine
This is a fantastic, one dish meal that can be prepped the night before… and the kids can pop in the oven to roast… Come home to a ready to eat dinner! For step by step instructions… click here.