Grilling Recipes
Grilled Pears and Gorgonzola Salad with Red Wine Vinaigrette
Ingredients:
1 head red leaf lettuce, rinsed, leaves separated and spun dry
2 red pears, cores removed, each pear cut into 12 wedges
4 oz. gorgonzola cheese, crumbled
24 walnut halves, toasted
1/4c (divided) Made in Napa Valley Red Wine Vinaigrette with Walnut Oil
Fresh ground black pepper baguette, sliced on the diagonal (or foccacia bread)
Preparation:
Light the grill.
In a medium bowl, toss the pears with 1 tbsp. of the Red Wine Vinaigrette. Place pear wedges on the grill, cooking about 1-2 minutes per side (watch them carefully so they don't overcook). While the pears are grilling brush 8 baguette slices with olive oil on both sides and grill when pears are complete. Dress the lettuce with the remaining Red Wine Vinaigrette. Divide the lettuce among four plates and top with 6 slices of grilled pear fanned over lettuce. Sprinkle one quarter of the gorgonzola cheese and six walnut halves over the salad. Add a grinding of black pepper and tuck two grilled baguette slices on the side of the plate. Enjoy with a glass of your favorite red wine.
Serves 4
Herb Crusted Pork Tenderloin with Blackberry Balsamic and Pear Reduction
Ingredients:
2 12-14oz pork tenderloins
Tulocay's Made in Napa Valley Blackberry Balsamic with Pear
Tulocay's Made in Napa Valley Herbed Pork and Lamb Rub
Sour cream: 1-2 teaspoons per serving
Rosemary sprigs
Preparation:
Start grill. Pour 1/2 bottle of Blackberry Balsamic with Pear into 2 qt saucepan and place over high heat until reduced by half. While the sauce is reducing, place the Pork and Lamb Rub in a plastic zip-lock bag, and add pork tenderloins, shaking a few times until the pork is covered with the rub.
Grill over a hot fire, turning a few times, for about 5 minutes, long enough to develop a nice brown, crusty sear on the outside. Once the tenderloins are seared, turn grill to low and cook, turning occasionally, for an additional 10-15 minutes. Pork should be light pink in center.
Remove the pork from the grill and let rest for 5 minutes. Slice the pork on the bias and serve over a pool of the blackberry/pear balsamic reduction. Garnish with a dollop of sour cream and rosemary sprig.
Serves 4
Recipes courtesy Made in Napa Valley
More outdoor kitchen tips!
Catherine says her outdoor kitchen must-haves are a big grill, a sink, refrigerator, large island area, a warming drawer to keep food and plates hot until they're ready to serve, and last but not least, a fire pit with natural gas. "It's a way to naturally heat up the area without a bunch of burners and so fourth, so I really had to have the fire pit," she says.