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Brenda’s Kitchen

Brenda Murphy is the co-owner of Clos LaChance Winery. She loves to cook for family and friends. We hope you enjoy her recipes, paired perfectly with our wines.

Featured Recipies: Summer 2011

Grilled Tri-Tip Roast
“This roast is a perfect pairing with the 2007 JoLi Meritage. “JoLi” is named after my grandchildren, who also love this steak!”

Marinade:
3/4 cup soy sauce
1/2 cup dark beer
1/3 cup olive oil
3 tablespoons white vinegar
1/2 white onion, diced
1 tablespoon crushed red chili
1 tablespoon Italian seasoning
3 cloves garlic, minced
1 teaspoon dark brown sugar
1 teaspoon freshly ground black pepper

1 3lb Tri-Tip Roast

Directions: Whisk together all ingredients for marinade. Put in plastic bag and marinate overnight. Grill to medium rare and let rest for 10 minutes before cutting and serving.

 Slow Cooker BBQ Ribs
Another family favorite.  You can prepare these the night before and refrigerate. Put the insert into the slow cooker in the morning and dinner is done!”

4 pounds pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons of 2007 Estate Zinfandel
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce

Directions: Preheat oven to 400 degrees F (200 degrees C).  Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat. In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat. Cover, and cook on low 6 to 8 hours, or until ribs are tender.

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