Recipes from the Chef

• Salmone in Padella
• Filetto di Maiale

Salmone in Padella

Chef Renzo, Kenwood Inn and Spa

Serves: 6

Ingredients

• 6 ears of fresh white corn
• 2 large red bell peppers
• 3 small Yukon Gold potatoes
• 2 small heads of frisée
• ¼ cup Hop Kiln 2006 Non-oaked Chardonnay
• Extra virgin olive oil
• 6 8-ounce wild salmon filets

Preparation
Preheat the oven to 400ºF.

Shuck the corn and cut the kernels off the cobs. Blanche the kernels in boiling water for 5 seconds. Drain. Seed the peppers and dice into ¼ inch pieces. Wash the frisée in cold water and drain thoroughly. Remove the bottom core. Cut each frisée head in thirds horizontally. Wash the potatoes; leave unpeeled and cut into ¼ inch dice.

Heat 2 tablespoons of olive oil in a sauté pan. Add the corn, bell peppers and potato. Sauté lightly. Add the wine and let it cook away a little. Add the frisée and wilt it for a few seconds only. You want it to stand up on the plate.

Lightly sauté the salmon filets in a few tablespoons of olive oil. Put in the preheated oven for 3-4 minutes until medium rare. Place filets atop the vegetable ragout and serve. Optionally, dress the salmon with lemon and olive oil vinaigrette.

Serve with Hop Kiln 2006 Non-oaked Chardonnay

Filetto di Maiale

Chef Renzo, Kenwood Inn and Spa

Serves: 6

Ingredients:

• For the brine:
  2 quarts cold water
  ¾ cup kosher salt
  ¾ cup sugar
  1 bay leaf
  3 juniper berries, crushed
  1 tablespoon Worcestershire sauce
• 2 pork tenderloins, each 1 pound
• Pork rub, e.g. the mushroom rub from Rub with Love
• 1 cup dried cannelini beans
• 2 bay leaves
• Extra virgin olive oil
• Salt and pepper
• 1 small yellow onion
• 4 fresh Roma tomatoes, diced
• ¼ cup Hop Kiln 2006 Sauvignon Blanc
• 2 bunches of young arugula
• 2 tablespoons butter
• ¼ cup HK Generations 2004 Estate Pinot Noir

Preparation:
Soak the dried cannelini beans overnight.

For the brine:
Brine the pork tenderloin pieces for at least 4 hours.

Put the sugar, salt, bay leaf, juniper berries and Worcestershire sauce in the water and bring to a boil. Chill the mixture in a plastic tub or stainless steel bowl.

Cut each tenderloin into 3 equal pieces. Submerge completely in the cold brine; refrigerate for at least 4 hours.

Put the soaked cannelini beans in a pot and cover with plenty of water. Add 2 bay leaves and 2 teaspoons of olive oil. Cook until tender. Remove from the heat. Add salt. Let the beans sit and cool in the cooking liquid.

Mince the onion; sauté in olive oil. When the onions are translucent, add the Sauvignon Blanc. When the onions begin to brown, add the diced tomatoes and cook a few minutes.

Drain the beans, reserving 1 cup of cooking liquid. Add the beans and the cup of liquid to the sautéed onions and tomatoes. Reduce for a few minutes.Add salt and pepper to taste.

Preheat the oven to 500ºF.

Remove the pork from the brine and rinse with cold water.Pat dry. Discard the brine. Apply the rub. Sauté the pork in 1 tablespoon of olive oil, until brown. Finish in the oven, at 500ºF for 7-8 minutes.

Heat the tomato-bean mixture, and just before serving add the arugula and wilt slightly.

Remove the pork from the sauté pan and deglaze the pan with 2 tablespoons of butter and ¼ cup Pinot Noir. Slice the pork ¼ inch thick, on the diagonal.

For each serving make a bed of tomato, bean and arugula on a plate. Place the sliced pork on the vegetables and pour the reduced sauce over the meat.

Serve with HK Generations 2004 Estate Pinot Noir