How to Cook PERFECT Tri-Tip Paired w/Cabernet + Grilled Peaches & Burrata
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- Опубликовано: 12 июн 2024
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Cabernet Sauvignon paired with coffee-rubbed tri-tip AND Sauvignon Blanc paired with grilled peach salad & burrata! Get ready to pair Paso Robles wines with grilled summer dishes in this episode of "Vino First" Cooking + Wine show!
It's summertime, so we're lighting up the grill and pairing our dishes with some California wines! We'll start this video by talking about our wine region of the day, which is Paso Robles. Paso Robles is located in the central coast of California and is a hot-climate wine region. Our first wine is a Sauvignon Blanc, which is full of ripe stone fruit flavors (peach, apricot, nectarine), so we will pair it with a grilled peach salad with burrata, arugula, prosciutto, and pine nuts. Next, we'll talk about our second wine, Cabernet Sauvignon. This Cabernet from Reciprocity Wine has great spice box character (tobacco, coffee, oak, vanilla, allspice) so we are going to make a coffee-rubbed tri-tip steak to match those flavors. We'll put the steak on the grill, then layer it on fregola pasta and top with a salsa verde for a perfect wine pairing! Bon appetit!
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GET THE WINES:
reciprocitywine.com/
WINES FEATURED (in order):
-Reciprocity Sauvignon Blanc
-Reciprocity Cabernet Sauvignon
ABOUT THE WINES:
Reciprocity wines are organically farmed & sustainable wines from the French Camp Vineyard in the Paso Robles Highlands District of the Paso Robles AVA.
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RECIPES:
Grilled Peach Salad with Burrata:
Ingredients:
2 Tbsp pine nuts
1 loaf sourdough bread
3 peaches
3 Tbsp EVOO
3-4 slices prosciutto
4-6oz cow’s milk burrata
1 big handful arugula
1 tsp finishing olive oil
Salt and fresh pepper to taste
Dressing:
1/2 minced shallot
2 Tbsp white wine vinegar
2 Tbsp EVOO
5 mint leaves, chiffonaded
Directions:
1. Light grill to medium.
2. Toast pine nuts in dry skillet for 5-6 minutes, moving regularly and being careful not to burn. Set aside.
3. Slice 2 slices of sourdough bread about 3/4” thick.
4. In bowl, combine shallots, white wine vinegar, EVOO, and mint. Mix. Set aside.
5. Cut peaches in half, scoop out pits, spray flesh with nonstick.
6. Grill peaches 3-5 minutes per side. Coat bread in EVOO, grill for 3-5 minutes per side.
7. In bowl, mix arugula, pinch of salt, 1 tsp white wine vinegar, and 1 tsp EVOO.
8. Place arugula on bottom of plate. Tear open burrata, place on top. Tear prosciutto slices by hand, arrange around cheese. Slice peaches into quarters, arrange around cheese. Top with toasted pine nuts. Spoon dressing over. Finish with finishing olive oil and fresh pepper.
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Coffee-Rubbed Tri-Tip with Fregola and Salda Verde:
Salsa Verde:
1/4 cup EVOO
1/4 cup red wine vin
10 pitted castelvetrano olives, roughly chopped
1 Tbsp capers
1 Cup mixed fresh herbs (parsley, mint, cilantro)
Steak:
1 tri tip roast (2-2.5lbs)
Coffee Rub:
2 Tablespoons salt
2 Tablespoons ground coffee
1 Tablespoons garlic powder
1 Tablespoons smoked paprika
1 Tablespoon black pepper
1/2 Tablespoon crushed coriander
1 teaspoon chili powder
1/2 teaspoon cayenne
Pasta:
1 cup Fregola (or Acini di Pepe or large couscous)
16-20 grilled cherry tomatos
1 red onion, sliced into 1/2” wheels
3 clove garlic, minced
2-4 sprigs thyme, de-stemmed
1/4 cup red wine
Directions:
1. Cut tri-tip into two pieces along the place where the grain changes. Coat the two pieces with neutral oil, rub with coffee rub (see recipe) or preferred BBQ rub. Set aside.
2. Put on pot of salted water for pasta. Once boiling, add fregola. When two minutes until al dente, reserve 1 cup of starch water, strain, and set aside.
3. Light grill to high and season grates with oil.
4. Combine all ingredients for salsa verde and mix. Set aside.
5. Slice onion, skewer cherry tomatoes and spray with non-stick.
6. Grill onions and tomatoes for 4-5 minutes per side until charred. Set aside.
7. Grill steak, turning frequently, until done, when internal temperature with thermometer is 120F. This may take 15-20 minutes depending ons size of roast.
8. Let steak rest while finishing pasta. Coast bottom of pot with olive oil, chop grilled onion, and add to pot with garlic. In 2-3 minutes, add red wine. In 2-3 minutes, add pasta, cherry tomatoes, and starch water (as necessary) to bind. Cook until al dente.
9. Put pasta on bottom of plate. Slice steak and arrange on top. Top with salsa verde, finishing oil, and salt and pepper.
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00:00 Introduction
00:21 All About Paso Robles
01:55 1st Wine: Sauvignon Blanc
03:53 RECIPE: Grilled Peach Salad
08:17 Vino VIP
08:55 2nd Wine: Cabernet Sauvignon
10:26 RECIPE: Coffee Rubbed Tri-Tip
17:42 Outro
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Wow!! This was excellent!! Everything looks delicious!! Love the way you show the steps and explain why you do something and how to do it. Another fantastic video!!
Thanks, love me some grilling!
Just made this tonight! Added grilled hatch chilies for some heat and it worked really well. Also subbed mint with basil. 10/10 would recommend.
Oh man the hatch chilis sound like a good addition!! So happy you made the recipe!
Looks amazing V! I think that the peach salad with crusty bread and the Sav Blanc would make a delicious lunch! I love peaches from Palisade Colorado. They are at their peak ripeness right now. They are sweet, juicy, and cling free. There's also a lot of wines produced in Palisade, Colorado. I hope you can try them sometime! 🍑🍷
Oh man, sounds great!!
Love Paso! My favorite..well be back
Great episode!
Thanks!!
Love the presentation!!! Good job! 🍷 🍑 looks so delicious and appetizing! Thank you
Thank you!!
Great Job Bro😋
Thanks!
You never cease to amaze! Great video and will try out the recipe this weekend with my homemade cabernet 👍
Perfect!! Enjoy!!
That all looks amazing Vince ! 🍷
It was!
love your videos
Thank you!
Nicely done V! Enjoyed the video and recipes. Just had tri-tip and Saxum - Paso vino (my favorite region) back on Friday. Great combo. Keep up the great work. Salud!
Love Saxum! Glad you did the pairing, it's a fun one!
America's Test Kitchen describes tri tip as follows: "a small triangular roast is moist but has a strange spongy texture and a mild flavor." The mild flavor apparently calls for the aggressive seasoning used in this recipe. I am put off by "spongy" meat texture, which I've also encountered in commercially marinated pork loins.
Mild flavor? Sure. Spongy? I guess my only response would be to try it yourself. I’ve never found that at all, and a lot of Californians would sing the praises of this cut.
The steak looks great and Paso Robles is a region from which we get far too little wine here in Germany.
It's a great value region for sure!
It would be nice to see what temperature you were grilling at as I do Weber also.
Steak was at around 500! Peaches slightly less, maybe 400. My grill loses a lot of heat when you open even for a second because of how small it is, so I tend to crank it up fairly high.
I understand why this channel is not more popular. Its very simple. They dont post videos enough, they dont have a schedule.. Its whatever they have in mind. If you dont get viewers secure of what theyll get from you, you will never get enough popular. Make a day in the week and post it every same day, for example, every wednesday. Youll see what happens in no time. I hope my poor english is enough clear. I like this channel very much and its a shame to see only 50k subscribers.
Paso and Napa two of the best wine regions which we get very little content from you.
Give the man a break 😂 he’s creating free high value content
Read Oumana178. There are many wine books out there. Unless you wanna pay this young man to make you a content about Napa and paso. Even go visit these wine regions, do not just seat in the couch waiting for someone to do the job. Lazy ass
I like to grill my peaches on a panini maker
That's a good tip!