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Roasted New York Strip LoinMakes 12 servings
Ingredients:
6- large garlic cloves, peeled
1/4 cup Spanish sweet paprika
1/4 cup B.R. Cohn Cabernet Vinegar
2 - tablespoons B.R. Cohn Blend Olive Oil
1- tablespoon chopped fresh rosemary
2 - teaspoons salt
1- teaspoon freshly ground black pepper
1- 6-pound New York strip loin, all but 1/2 inch fat trimmed
Preparation:
Chop garlic in processor. Add paprika, vinegar, oil, rosemary, salt, and pepper; grind to thick paste. Rub paste all over New York strip loin. Wrap loin in plastic; refrigerate overnight.
Preheat oven to 450°F. Place large metal rack in roasting pan. Uncover meat and arrange fat side up, on rack. Roast meat 15 minutes. Reduce oven temperature to 350°F. Continue roasting meat until thermometer inserted into center registers 120°F for rare, about 40 minutes longer. Cover meat loosely with aluminum foil and let rest 20 minutes. Transfer to platter. Cut into 1/2-inch-thick slices.
Serve with B.R. Cohn Syrcab
Asian Baby Back Ribs
Serves 4
2- 1 1/2-pound racks of pork baby back ribs, papery membrane removed from the underside of each rack.
4- Garlic cloves, minced
4- Scallions, minced
2- Tablespoons soy sauce
2- Tablespoons B.R. Cohn Organic Olive Oil
2- Tablespoons light brown sugar
1- Tablespoon B.R. Cohn Chardonnay Vinegar
Salt and freshly ground pepper
Preheat the oven to 400°. Set the ribs on a large rimmed baking sheet, skinned side up. In a small bowl, combine the garlic with the scallions, soy sauce, olive oil, brown sugar and vinegar. Season the ribs lightly with salt and generously with pepper. Brush some of the sauce on the skinned side of the ribs and turn them over; brush the remaining sauce over the tops of the ribs.
Roast the ribs in the upper third of the oven for about 45 minutes, until browned and tender. Let the ribs rest for 10 minutes, then slice into individual ribs and serve. Pair with our North Coast Petite Sirah
Grilled Lemon Chicken
1/3 cup lemon juice
¼ cup. B.R. Cohn Meyer Lemon oil
1 Tbsp. B.R. Cohn Mustard
2 large cloves garlic
2 Tbsp. chopped red bell pepper
½ tsp. salt
¼ tsp. pepper
4 boneless, skinless chicken breast halves
In a bowl, mix the lemon juice, olive oil, mustard, garlic, red bell pepper, salt and pepper Set aside ¼ c. of mixture to use for basting. Place chicken in a bowl and marinate at least 20 minutes in the refrigerator. Preheat grill for high heat. Drain and discard marinade from the bowl and place chicken on grill. Cook 6-8 minutes on each side, basting with reserved marinade.
Grill or steam fresh asparagus or green beans, drizzle lemon oil, add a pinch of salt.
Chop romaine lettuce and fresh avocado. Mix white balsamic vinegar, Meyer Lemon oil and salt together. Drizzle and toss, add shaved parmesan and pepper.
Lemon Icing
11 oz. cream cheese, softened
¾ c. lemon olive oil
3 T. fresh lemon juice
3 t. lemon zest
1 t. vanilla
5 c. powered sugar
Mix and frost cooled cake.
DOWNLOAD RECIPE CARDS
Main Dishes
- Asian Baby Back Ribs | Download
- Beef Stew | Download
- Cabernet Braised Pork | Download
- Fig Balsamic Glazed Duck with Pearl Onion & Pear Hash | Download
- Grilled Lemon Chicken | Download
- Grilled Tri-Tip Roast with Tequila Marinade | Download
- Grilled Trout with Chardonnay & Meyer Lemon Olive Oil | Download
- Ham with Caramel Mustard Glaze Gourmet | Download
- Oven Roasted Sea Bass with Ginger & Lime Sauce | Download
- Poached Salmon with Raspberry Beurre Blanc | Download
- Roasted New York Strip Loin | Download
- Roasted Pork Loin | Download
- Spring Lamb with Cabernet Vinegar Reduction | Download
- Spring Seafood Stew | Download
- Stir Fry Chicken | Download
- Tangy Citrus Chicken | Download
Appetizers
- Blue Cheese Stuffed Figs Wrapped in Prosciutto | Download
- Bruschetta | Download
- Roasted Butternut Squash with Balsamic Vinegar | Download
Side Dishes
- Broccolini with Lemon Olive Oil | Download
- Oven Roasted Yams | Download
- Sautéed Wild Mushrooms & Pear in Creamy Chardonnay Sauce | Download
Salads
- Avocado, Shrimp and Grapefruit Salad | Download
- Cucumber Salad | Download
- Gazpacho Chopped Salad | Download
- Green Salad with Orange, Fennel & Asparagus | Download
- Smoked Salmon Salad with Fresh Strawberries & Avocado | Download
- Valentine’s Salad | Download
- Warm Mushroom Salad | Download
Desserts
