Gourmet Fine Catering's Blackened Steaks with Kentucky Bourbon BBQ Glaze
4-6oz beef steaks of your choice
2 tablespoons extra virgin olive oil
2 tablespoons blackening spice
1 pint bourbon
4 oz beef broth
1 teaspoon whole grain mustard
2 tablespoons cider vinegar
1 tablespoon ketchup
2 tablespoons brown sugar
4 oz apple juice
2 tablespoons butter
pinch of salt
Method Steak Preparation
Combine blackening spice and extra virgin oil to make paste. Rub paste on both sides of steaks
Method BBQ Glaze Preparation
Pour bourbon into a medium sized heavy bottomed saucepan and heat over medium high heat until reduced by half.
Add beef broth, mustard, vinegar, ketchup, apple juice, and brown sugar to reduced bourbon, reduce heat to medium and simmer until mixture becomes slightly syrupy and coats the back of a spoon. Reduce heat to low.
Grill steaks to the temperature of your liking, remove from grill and let rest 2-3 minutes. Meanwhile increase heat on the sauce back to medium, swirl in butter, spoon over steaks, and serve.
Terrenoble Cabernet 2008 and 2009
No sooner does the “For Sale” sign appear, before the “Under Contract” sign is posted. There are many indicators that the economy is recovering, and with it, the demand for domestic wine. For the last several years, California wine prices have been discounted, with artificially low prices.There has been abundant juice. Negociants have been able to buy this bulk juice and make good quality wines under their own labels. Now, however, with consumers willing to spend a little more, wine prices are increasing and that bulk juice is disappearing.
But, do not fret. The world is a big place and Chile is a great place to turn when looking for wine value. Easy access to ports, irrigation via plentiful water from Andes run-off, well established, phylloxera free vines, a large wine growing region in a Mediterrean climate with warm, dry summers, all add up to value for consumers.
The Chilean wine industry was controlled for centuries by about 10 families, until free-market was allowed with changes in government and political policy in the mid 1980’s. Then, the wine industry made a commitment to the long-term future of Chile as a wine exporter and began to invest in the equipment necessary for that goal. Outside investors with huge market presence like Mondavi, Rothschild and Torres, assisted with the introduction of new technology like the pneumatic press, oak barrels and stainless steel vats.The influx of both equipment and expertise, and the discovery and classification of new sub regions, examining soil types and improved farming have Chile heading in the right direction.
Finding great value and a delicious pairing with the Bourbon glazed steak brings us to our featured wine, Terrenoble Cabernet 2008 and 2009. Structure and body are complemented by intense aromas from perfectly ripened fruit and precise aging in new French oak barrels. It has fresh red berries, black berries, smoke and toasted aromas. In mouth you find a juicy sensation, cherry and chocolate notes in combination with toasted oak. Firm structure and robust body; aged 12 months in French oak resulting in smooth tannins and a lengthy finish.
A wine of this complexity, flavor and body would cost at least 30 percent more in a comparable California wine.
Recognition of Chile as a major player in the wine world – at least among critics, is a work in progress. But judge for yourself by tasting a bottle of the Terrenoble Cabernet. Then, be ahead of the critics and cellar a case or more for the next 8 to 12 years. This will be a wise investment to enjoy throughout that time – one that will appreciate. Joy Wine and Spirits will sweeten your investment with a case discount. Simply mention the KUVO food and wine pairing before next month’s broadcast on May 16.. Find Joy Wine and Spirits at 1302 E 6th Avenue, (at Marion) in Denver, 303-744-6219 or www.joywineandspirits.com.