'07, Napa Valley, Avalon Cabernet

Today's appetizers included three different cheeses, salame and water crackers.  While we snacked, the charcoal grille was heating up and getting ready for the portabella mushroom caps and boneless ribeyes.  Earlier, I put a light coat of EVOO on the ribeyes and then added a little cracked, fresh, black pepper and ground sea salt.  We put that aside and let it sit for about 3 or 4 hours at room temp.  While that was resting, I prep'd the mushroom caps by brushing a light coat of EVOO on both sides and sprinkling a little cracked black pepper and sea salt each side.  Afterwards, I put 8 oz of fresh spinach in a skillet with about 2 TBSP of EVOO, 1 TBSP of Balsamic Vinegar, 1 TBSP of fresh Goat Cheese and 1 TSP of Garlic Powder.  I reduced that down in the skillet and set it aside.  All the while, we had some new potatoes cooking in the oven (diced w/ greek seasonings) for about 45 mins @ 350 degrees.  The charcoal grille was at 450 degrees and I put the ribeyes on for about 6 to 7 mins on each side (over direct heat) and placed the portabella mushroom caps with the spinach & goat cheese mixture on the "indirect" heat side of the grille.  After the ribeyes and mushrooms were done, we grilled a few pieces of French Bread (coated w/ EVOO, cracked black pepper & dried rosemary) for about 3 or 4 minutes.

Today's wine selection was an '07, Napa Valley, Avalon Cabernet.  It's actually a blend of Cabernet, Merlot, Cabernet Franc & Petite Syrah.  I opened it 24 hours before cooking and let it stand in a decanter.  It had dark fruit (blackberry, black cherry) on the nose, a little toasty oak and vanilla on the mid-palate (aged in American Oak) and a nice finish.  It was very nice after sitting in the decanter for 24+ hours @ 55 degrees.  This wine is $15 USD or less and it's very nice.  The tannin in the wine paired very well with the ribeye and its marbling as well as the mushroom cap with spinach & goat cheese reduction.  A fine meal indeed.  Cheers to all...

Raphe's Whole Beef Tenderloin

This is a great recipe, especially if you're cooking for 8 to 10 people.  Each end of the tenderloin will be closer to medium doneness and the center will be an awesome med-rare.  It's ridiculously good !!

Whole Beef Tenderloin:  5 lb to 6 lb  (Cooked in the oven.)

Have the butcher trim the whole tenderloin for you.  Get the trimmings ground into ground beef for burgers, chili, etc.

Lightly coat the entire loin w/ Olive Oil (EVOO)

1 Tbsp Kosher Salt

1 1/2 Tsp Onion Powder

1 1/2 Tsp Garlic Powder

1 1/2 Tsp Fine Ground Black Pepper

1 Tsp Ground Red Pepper

1/2 Tsp Ground Cumin (a key ingredient)

1/2 Tsp Ground Nutmeg

This will cover a 5lb to 6lb tenderloin well.  Generously covering but not too heavy.

Combine all ingredients in a mixing bowl then spread evenly over the entire tenderloin.  Wrap and chill overnight, if possible.  If not, 4 hours minimum.   Bring back to room temp before cooking, minimum 2 hours at room temp.

I cook this on a rack in a baking pan (9x13 or the like).  Don't lay it directly on the pan.  Use the rack !!

I start the cooking process with the oven on 450 degrees and let the loin cook for 15 minutes.  Then I reduce the heat to 350 degrees for an additional 30 - 40 minutes.  I do use a small meat thermometer and when the internal meat temp reaches 125 degrees in the thickest part of the loin, I'll take it out of the oven.  Or when your thermometer reads Med-Rare, take it out of the oven unless you prefer the beef more done.  Depends on how your oven cooks, somewhere between 50 min and 1 hr total.  The smaller end will be done earlier so you can cut it off if you want so that it doesn't over cook.  And, it's a good snack for everyone to try...  The ends will be more toward med and the center will be a nice med rare.

An Evening @ Arrington Vineyards

'06 Summit Lake Zinfandel, Howell Mountain AVA

06 Summit Lake Zinfandel (Howell Mountain AVA), $19 here in Middle Tennessee.
Big dark fruit on the nose. I definitely got the blackberry & black cherry. The mid palate was a smoky oak and leather, to me. The finish was nice with a hint of pepper. Upon first opening the wine, it was a little tight. After 30 minutes in my decanter, it became more balanced and I thought it had good structure. I paired this wine with our handmade pizza that had sun-dried tomatoes, bacon, mozzarella and red sauce. The wine was great with the pizza. Personally, I prefer a Red Zin with a hint of that peppery finish. I've been trying more Red Zins lately as they seem to pair well with many different foods. It's a wine that you can bring out on, say, Thanksgiving Day and it pairs well with all the different flavors of that season. I will drink this wine again and share it with my friends. Cheers to all...

Turn Up The Heat

Wine pairing and grilling contest for ST.FRANCIS Winery & Vineyards. I have a 2lb French-Boned Cowboy Ribeye for Two, Caramelized Onions, Fried Corn and grilled French Bread. I paired that meal with ST. FRANCIS'S '05, Sonoma County, Merlot. Check out the video. Cheers to all...

http://www.youtube.com/user/StFrancisContest#p/f/0/LvaOX_HJHo8

Raphe's Remarkable Ribeye

French-Boned Cowboy Ribeye for 2: Pan Seared & grilled ribeye, caramelized vidalia onions and fried corn w/ green chilies & sun-dried tomatoes for a little kick. I paired that meal with an '05 ST.FRANCIS Merlot. The Merlot was $19 @ Stones River Total Beverages, here in the Boro. The wine was dark fruit on the nose and tannic at first (like cheeks sticking to your gums tannic) but within a hour, the wine became much less tannic and more balanced. It had a smoky-oak smell as well and the finish was nice. If you're a Merlot fan, give it a try. Cheers to all...

White Burgundy & Kabobs

Pan Seared Scallops & Chicken, Vidalia Onion and Nectarine on skewers. And, we had a White Burgundy wine with that. The wine was a 100% Chardonnay from Burgundy ($16). '07 Louis Latour, Grand Ardeche from Brinkmann's Wine & Spirits in Franklin, TN. The wine was a lite green to wheat straw in color, floral on the nose, a little minerality on the palate with nice balance and a good finish. This wine is neither oaky nor buttery, which I prefer. I don't drink a lot of white wine but I thought this was good w/ the scallops and chicken skewers. If you're a Chardonnay fan, give it a try. Cheers to all...