Building flavors

If you’re looking for something extra to pump up the flavors to your family meals, try these tantalizing techniques offered by Pure Joy Catering Chef, Lynette Le Mere and Chef Jerry Wilson. And remember, for best reduction results; use the wine you’re actually drinking!

Chipotle Rubbed Pork Tenderloin with Caramelized Green Apples with Pinot Pan Sauce

(8 servings)

One of our most popular dishes this year, outstanding flavor! Four years ago the United States Department of Agriculture lowering it’s safe cooking temperature for pork to 145 degrees, from the longtime standard of 160. The new recommendation is in line with what many cookbook authors and chefs have been saying for years.

2 pork tenderloins

Dry Rub:

2 T. ground chipotle chili powder

1 T. kosher salt

Apples:

4 green apples, peeled and sliced

2 T. butter

2 T. sugar

Pan Sauce:

1 ½ cup pinot noir

2 T. butter

Dry rub the pork. Pan sauté. Roast in preheated 350-degree oven in the sauté pan 10-15 minutes until internal temperature reaches 145. Remove the pork from the oven. Let it rest 10 min in the pan.

Saute the apples in butter & sugar. Move the pork onto the serving tray or cutting board. Put that sauté pan over high heat on the stove and add the wine. Deglaze, whisking occasionally until reduced by ½ then whisk in butter to finish the sauce.

Baked Oysters with Spinach, Pancetta, Scallop and Gewürztraminer Beurre Blanc

12 fresh oysters

1 T. butter

1/4 lb. pancetta, chopped

1 lb. cleaned fresh spinach

1/2 bottle Gewürztraminer wine

1 shallot

1-cup heavy cream

1/2 lb. butter

1/4 lb.bay scallops

Sauté pancetta in large sauté pan. Add spinach and toss just to wilt, set aside.

For the Sauce:

Reduce wine by 3/4 with 1 chopped shallot, add heavy cream and bring to boil. Whisk in butter set aside and hold. Shuck your oysters. Place spinach and pancetta mix over each oyster in their shells on a baking sheet, top with bay scallops. Bake at 350 10-to15 minutes. Remove from the oven and top with the sauce.

Oysters with Local Red Wine

Mignonette

Blend together and top 12 of the oysters with:

12 fresh oysters

3 oz. Santa Barbara county red wine vinegar

2 T. red wine

4 shallots, minced

2 T. lemon juice

1/2 tsp. salt

1/2 tsp. pepper

Shuck your oysters. Preheat your grill and oven. Prepare the baked oysters first & pop them into the oven. Put the grilled ones on the grill while those are baking. Lastly top the remaining ones with mignonette. To serve plate and pass one of each to your guests.

Caramelized Onion, Santa Barbara Pinot Noir and Cranberry Filled Brie en Croute Since this delicious recipe requires freezing, make a few in advance to have on hand and whip out and wow unexpected guests!

Filling:

1 onion, quartered & sliced (to = 1 c caramelized)

Olive oil

4 oz of cranberries (can use dried cranberries; soak 1/2 hr in warm water)

2 tsp. sugar

1 tsp. fresh thyme

Pinch of salt

1/4 cup local Santa Barbara

Pinot Noir

Sauté onions in oil over medium heat stirring occasionally until very dark. Add the rest of the ingredients, raise the heat and sauté another 10 minutes to reduce and

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