Fantastic BBQ, great music, cool cars, and excellent wines… yup… that pretty much sums up this weekend’s 4th Annual Vintage Tasting that took place at Cuda Ridge Winery this last Saturday and Sunday. The warm sun and cool breezes, along with the vocal talents of Roger Kardinal, provided the perfect setting for members and non members alike to come out and enjoy all that Cuda has to offer…
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For the featured recipes, please view below:
Grilled Pork Tenderloin with Orange and Garlic Wet Rub
(from Cooks Illustrated)
2 pork tenderloins, silver skin trimmed off
3 Tbsp kosher salt (or 1 1/2 Tbsp table salt)
3/4 cup sugar
2 cups water (hot)
2 cups water (cold)
In a medium bowl, dissolve the salt and sugar in the hot water. Stir in the cold water to cool the mixture to room temperature. Add the tenderloins and cover with plastic wrap. Refrigerate until fully seasoned (about an hour). While the tenderloin is in the brine, make the wet rub.
Orange Garlic Wet Rub
1 Tbsp grated orange zest from 1 large orange
2 large cloves garlic, minced (about 1 Tbsp)
1 Tbsp chopped fresh sage leaves
1 Tbsp olive oil
1 Tbsp orange marmalade
1/2 tsp ground black pepper
1/4 tsp salt
Mix all the ingredients in a small bowl.
10-15 minutes before the pork is ready, turn all burners on a gas grill to high, close lid and let the grill get nice and hot. Will take about 10-15 minutes.
When the tenderloin is fully seasoned, remove from the brine, rinse well and dry with paper towels. Rub tenderloin with wet rub. Cook with grill lid closed until well browned on three sides (about 3 1/2 minutes per side) then cook on the final side until well browned and the internal temp. is 140 degrees in the thickest part of the meat. Pull the pork off the grill and let rest under a tin foil tent for 5 minutes. Slice and serve
Roasted Garlic with Fromager d’ Affinois and Crostini
(from Cooks Illustrated)
For the Garlic:
2 large bulbs garlic
2 tablespoons extra-virgin olive oil
salt and freshly ground black pepper to taste
Do not peel the garlic bulb but rather roast it in its papery covering. With a very sharp knife, remove just enough of the root end of the garlic bulb to flatten it enough to sit upright. From the more tapered, flower end of the bulb, slice ¼ to ½-inch off the top to reveal the garlic cloves within, but do not remove too much of the cloves’ flesh.
Preheat the oven to 350 degrees F. Place the garlic bulbs upright in a baking dish, and drizzle 1 to 2 tablespoons olive oil over the top of the exposed cloves.
Season with a touch of salt and pepper, cover with aluminum foil, and roast 45 to 60 minutes, until the garlic cloves take on a rich golden color and the papery covering has begun to brown but has not blackened.
Remove from the oven and cool several minutes before serving. The garlic also can be served at room temperature and used in place of butter on the dinner table.
- Good served with toasted baguette slices and warmed and softened Fromager D’ Affinois, and a nice glass of Riesling!