Author Archives: Vizcaya Wine Imports

Chef Louis Cooking Spirits Recipe: Apple-brandy grilled pork loin

Apple-brandy grilled pork loin

Ingredients

• 1 cup apple juice

• 1/2 cup Chef Louis Brandy

• 2 tablespoons of light brown sugar

• 2 tablespoons of Dijon mustard

• 1 tablespoon of vegetable oil

• 1 1/2 teaspoons salt

• 1/4 teaspoon ground allspice

• 1/4 teaspoon cayenne pepper

• 1 (3 to 3 1/4 pound) pork loin, trimmed

• 1 teaspoon Essence

Preparation

To make marinade: in a bowl, combine apple juice, brandy, brown sugar, mustard, oil, 1 teaspoon of salt, 1/2 teaspoon of pepper, cinnamon, allspice, and cayenne. Whisk well to combine and dissolve sugar.

Place the loin in a large re-sealable plastic bag and add the marinade. Seal and place in a large baking dish. Let marinade in the refrigerator for eight hours, or overnight, turning occasionally.

Preheat a grill to medium-low heat (230 degrees to 250 degrees F).

Remove the pork from the marinade and pat dry, discarding the marinade. Season on all sides with the Essence, remaining 1/2 teaspoon of salt, and 1/4 teaspoon black pepper.

Grill the pork with the grill lid closed, turning several times, until an instant-read thermometer registers an internal temperature of 145 degrees F when inserted into the thickest portion of the meat — about 45 minutes, depending on the thickness of the meat.

Remove the pork from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before carving.

For more information about Chef Louis Cooking Spirits, go HERE.

Chef Louis Cooking Spirits Recipe: Whisky potato green chili stew

Whisky potato green chili stew

Serves 6 to 8

Ingredients

• 1/2 cup olive oil

• 2 tablespoons chopped garlic

• 2 cups chopped Spanish onions

• 2 fresh jalapenos, sliced

• 1/2 tablespoon salt

• 1 tablespoon black pepper

• 1 tablespoon oregano

• 1 pound lamb stew meat, cut into 1/2 inch cubes

• 2 shots Chef Louis Whisky

• 8 new potatoes, cut into bite-size pieces

• 4 cups chopped green chilis

• 2 cups chopped tomatoes

• 8 cups beef broth

Preparation

Sauté garlic, onions, and jalapenos in the olive oil. Add salt, black pepper, and oregano. Cook until the onions are clear — about 10 minutes.

Add the lamb and brown for 10 minutes more. Add the Chef Louis Whisky and potatoes. Stir for another 10 minutes. Add the green chilis and tomatoes. Stir until all the ingredients are mixed together and warmed through.

Add beef broth and simmer for 90 minutes.

Serve the stew with hot flour tortillas.

For more information about Chef Louis Cooking Spirits, go HERE.

Chef Louis Cooking Spirits Recipe: Beef tenderloin with garlic and brandy

Beef tenderloin with garlic and brandy

Serves 6

Ingredients

• Four 6- to 7-ounce beef tenderloin steaks
(each about 1 inch thick)

• 1 tablespoon olive oil

• 3 tablespoons chopped fresh parsley

• 3 large garlic cloves, chopped

• 2/3 cup canned beef broth

• 2 tablespoons Chef Louis Brandy

Preparation

Sprinkle steaks with salt and pepper. Heat oil in large skillet over medium-high heat. Add steaks; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter. Add 2 tablespoons parsley and garlic to skillet; stir 30 seconds. Add broth, then the Chef Louis Brandy. Boil until juices are reduced to glaze, about 6 minutes. Spoon glaze over steaks. Sprinkle with remaining 1 tablespoon parsley.

For more information about Chef Louis Cooking Spirits, go HERE.