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Hartford Family Winery
Zinfandel Grilled Tri-Tip with Sardinian |
| Hartford Family Winery Owner Don Hartford |
Founded in 1993 by Don and Jennifer Hartford, Hartford Family Winery prides itself on making wines of character and constantly strives to uncover exceptional vineyard sources. Its 2005 Russian River Valley Zinfandel is a blend of six old vine (most are more than 90 years old), dry-farmed and low-yielding vineyards from the appellation’s eastern edge. The grapes are handled gently (in the same manner as the winery’s Pinot Noir), then aged in 100 percent French oak. Rich layers of dark berries, pepper and spice in both aroma and flavor round out its character with stunning and memorable detail. It’s paired here with a tri-tip recipe by Constantinos “Taki” Laliotitis, the winery’s executive chef.
| Grilled Tri-Tip with Sardinian Couscous, Golden Beets, Cambozola and Radicchio Marmalade
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| For the tri tip:
1 1/2 pounds tri-tip 3 cloves garlic, minced 1 tablespoon thyme, chopped 2 tablespoons oil Salt and pepper For the couscous: 1 tablespoon butter 2 shallots, minced 2-3 small golden beets 1 1/2 cups boiling stock 2 tablespoons chopped chives Lemon wedges Salt, pepper and cooking oil |
For the radicchio marmalade: 1/2 head of radicchio, chopped 1/4 cup onion, minced 3 ounces Cambozola cheese, cut into small pieces 1/4 cup balsamic vinegar 1 tablespoon honey Salt to taste 3 tablespoons oil |
| Preparation:
For the tri tip:Mix garlic and thyme with oil. Rub into tri-tip and marinate for 30 minutes. Season with salt and pepper and grill over medium heat until meat is medium rare (about 12 to 15 minutes). Remove from grill and set aside. For the couscous:Preheat oven to 375 degrees. Wash and trim beets, then place into a mixing bowl and sprinkle with salt and enough oil to coat their surface. Place beets on a sheet of foil and fold half of it over the beets and seal it by creasing its edges. Place the wrapped beets onto a baking sheet and bake for 45 minutes or until tender (check after 30 minutes). Remove beets from oven, put them into a covered container and let them steam for 10 minutes. Remove their skin and cut them into wedges. In a two-quart pot, melt the butter and sweat off your shallots. Add couscous and lightly toast. Add stock and simmer uncovered until couscous is done. Toss in beets and chives. Adjust seasoning with lemon, salt and pepper and reserve at room temperature. To serve, lay a spoonful of couscous and beet mixture down. Slice tritip and arrange onto plate. Spoon marmalade over warm meat. Garnish with fresh parsley or watercress. |
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