Tag Archives: Grilling

Californians mix Grilled Italian Style Steak with French Wine – Living up to American Tradition

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.

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Bistecca Forentina

ribeye-steak-300x200Bistecca 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.

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Winter or Summer Grilled Pork Tenderlion is great with Pinot Noir Fig Sauce

Grilled Pork Tenderloin with Pinot Noir Fig Sauce
Grilled Pork Tenderloin with Pinot Noir Fig Sauce

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.