Posts by Cougar Digital
Roasted Pork Tenderloin
2021 Boushey Syrah
A little bit of Viognier goes a long way! We add in about 7% Viognier to our Boushey Vineyard Syrah, and it really brings a feminine floral quality to both the nose and palate. Beautiful notes of violet, blueberry and vanilla greet you first, then give way to white pepper, cola and anise on the silky palate, and follows through the long finish.

Roasted Pork Tenderloin
Ingredients
- 1 tsp Sea salt or to taste
- 1/2 tsp Black Pepper, freshly ground
- 1 tsp Italian seasoning
- 1 tsp Garlic powder
- 1 tsp Ground coriander
- 1 Tbsp Olive oil (extra light), or vegetable oil, or avocado oil*
- 1 1/2 lb Pork tenderloin
Instructions
- How to make Roasted Pork Tenderloin: Preheat oven to 400ËšF with the rack in the middle.
- Trim tenderloin of fat and any silver skin and pat dry with a paper towel. Pierce pork loin all over with a fork and rub with 1 Tbsp oil.
- Combine your seasonings and sprinkle onto the tenderloin then use your hands to rub the spices into the tenderloin until evenly coated
- Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (6 minutes total).
- Place in the oven and bake uncovered at 400ËšF for 13-15 min, flipping the tenderloin over halfway through baking. Bake until center of pork registers at least 150ËšF then transfer to a cutting board and let meat rest 5-10 min. Slice into rings and serve.
Notes
Notes
Blue Cheese Burger
2021 Malbec
This bold and fruity Malbec is sure to please with notes of raspberry and cherry blended with a little spice on the nose. The refreshing palate has a nice balance of acidity, and hints of brown sugar and integrated oak, with a long clean finish.

Blue Cheese Burger
Ingredients
- 1 lb Ground chuck 80/20
- 1/4 c Onion finely minced
- 1/2 c BBQ sause
- Salt and pepper
- 6 Bacon slices
- 1/4 - 1/2 c Blue cheese crumbles
- Lettuce
- Tomato
- Mayonnaise
- 6 Whole wheat rolls
Instructions
- In large skillet, cook bacon to personal preference. Remove and drain on paper towels. Pour off excess bacon grease leaving 1 tablespoon.
- In large bowl, mix ground chuck, onion, BBQ sauce, salt and pepper until well combined. Divide into 6 equal patties that are 1/2 inch thick. Turn skillet up to medium high heat.
- Cook burgers 3 minutes then flip and top with blue cheese crumbles. Cover and cook 2 more minutes.
- To assemble, cut rolls in half, spread mayonnaise on one half of the bun and top with lettuce, cooked burger and bacon. Party in your mouth.
Lamb Chops with Garlic and Rosemary
These lamb chops are a game-changer, delivering unparalleled tenderness and juiciness. Pair them with perfectly roasted potatoes, crisp vegetables, and a glass of our exquisite 2020 Petit Verdot, and you’ve got yourself an extraordinary dinner experience waiting to unfold.
2020 Petit Verdot
Aromas of violet and juicy fruit including plum, and stewed blueberries greet you on the nose. Palate pleasing flavors of bramble berries, blackberry and blueberry jam. A beautifully intense wine with a lengthy finish, leaving behind notes of cedar, cigar box and barbecued meat.

Lamb Chops with Garlic and Rosemary
Ingredients
- 8 (6-ounce) loin lamb chops, fat trimmed
- Kosher salt
- Freshly ground black pepper
- 2 tbsp Vegetable oil
- 2 Cloves garlic, smashed
- 1 C WITs Petit Verdot wine
- 1 tsp Minced fresh rosemary leaves
- 1 C Chicken broth, low-sodium canned
- 2 tbsp Unsalted butter, cut into bits
- 2 tsp Whole-grain mustard
- 2 tsp Heavy cream
Instructions
- Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.
- Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
- Serve 2 chops per person with the sauce.
Notes
Heirloom Garlic Clove Chicken Thighs
Searching for your next crowd-pleasing dinner that’s both easy and delicious? Look no further than these delectable Heirloom Garlic Clove Chicken Thighs. This mouthwatering dish is a guaranteed winner every time, promising a symphony of flavors that will leave your taste buds delighted. This dish pairs perfectly with our 2021 Mourvèdre.
2021 Mourvèdre
The nose is bright and layered with floral notes such as hyacinth and rose. On the palate are flavors of pomegranate, sweet cherries, cranberries, and blueberries. Good full and lengthy finish, with hints of straw, umami, and bacon.

Heirloom Garlic Clove Chicken Thighs
Equipment
- Deep cast-iron skillet or an equlivawnt pan. Whatever pan you use will be used on the stove and also go in the oven.
Ingredients
- 6 bone-in, skin-on chicken thighs
- Kosher salt
- Freshly ground black pepperÂ
- 1 Tbs unsalted butter
- 1 Tbs Canola oil
- 3/4 C WIT Cellars Mourvèdre
- 1/4 C Pitted kalamata olives, halvedÂ
- 2 Fresh thyme sprigs
- 1 Garlic head, separated into cloves and peeled preferably heirloom; see Cook's Note), (about 10 cloves)
- 1 Medium shallot, sliced into rings
Instructions
- Preheat the oven to 375 degrees F.
- Season the chicken with 1 1/2 teaspoons salt and a few grinds of pepper. Heat the butter and oil in a large, deep cast-iron skillet over medium-high heat until hot.
- Add the chicken skin-side down and cook, undisturbed, until deep golden brown, about 5 minutes. Turn the chicken over and turn off the heat.
- Add the wine, then nestle the olives, thyme, garlic and shallot around the chicken. Return the liquid to a simmer over medium-high heat, then transfer to the oven and roast until the chicken is golden and cooked through, about 1 hour and 15 minutes.
- Transfer the chicken, garlic and olives to a serving dish with a slotted spoon. Use a ladle to remove as much fat as possible from the surface of the liquid in the skillet, then pour the liquid over the chicken.
Notes
Cook’s Note
The Wine Write – An interview with Gina
Crockpot Meatballs with Grape Jelly Sauce
2020 Cabernet Sauvignon
Crafted from the renowned Olsen Vineyards. This exceptional wine boasts a rich tapestry of flavors, with notes of black tea and cherry cola dancing on your palate. Its velvety texture provides a smooth, luxurious mouthfeel, while its elegant tannic structure adds depth and character. The experience culminates in a lingering finish that leaves a lasting impression. Explore
the essence of sophistication and indulge in the artistry of this remarkable Cabernet Sauvignon.

Crockpot Meatballs with Grape Jelly Sauce
Equipment
- Slow Cooker
Ingredients
- 1 bag Frozen Fully-Cooked Meatballs (32 ounce bag). You can use homemade meatballs also.
- 12 oz Chili Sause
- 10 oz Grape Jelly
Instructions
- Add frozen meatballs to crockpot. Add chili sauce and grape jelly. Cover and cook for 2 to 3 hours on HIGH or 4 to 6 hours on LOW, until the sauce is hot.
- Serve directly from the crockpot with a serving spoon or toothpicks, or transfer to a serving dish.
Notes
Red Wine Marinated Steak
2020 Mazzacano L’Armonia
L’Armonia means harmony in Italian, and names this Super Tuscan which is a blend of Cabernet Sauvignon and Sangiovese. A lush wine that boasts a savory mouthfeel, and is nicely framed, with bright fruit flavors of cherry, cranberry, and hints of cedar. A lovely marriage of these two varietals blend together in perfect harmony.

Red Wine Marinated Steak
Ingredients
- 1 c Red Wine 2020 L'Armonia
- 1 Tbsp Soy Sause
- 1/4 c Olive Oil
- 1 tsp Kosher Salt
- 1 tsp Ground Black Pepper
- 2 tsp Minced Garlic
- 1 tsp Onion Powder
- 1 1/2 lb Steaks
Instructions
- In a small bowl whisk all the ingredients except the steak.
- Add steaks to a resealable zip lock bag or large bowl and pour the marinade over the top of the steak. Squeeze as much air out of bag as possible and seal.
- Marinate for at least 2 hours or overnight.
- To make steaks in skillet: Turn heat to high and let preheat a few minutes until skillet is hot. Place steaks in skillet. Cook each side for 3 minutes. Reduce heat to medium-high. Cook steaks to the desired doneness, flipping as needed. It will take about 10 minutes depending on thickness of steaks. I prefer mine to be about 145 degrees which is medium.
- To make steaks on the grill. Preheat grill to medium-high. Place steaks on grill. Cook 4-6 minutes per side or until the internal temperature reaches at least 145 degrees F for medium.
- Let steaks rest 3 minutes before serving.
Tips
- Remove steaks from the refrigerator and let them come to room temperature while you prep the grill. This will help you get an evenly cooked steak, otherwise the outside of the meat will cook faster than the inside.
- Before placing the steaks on the grill make sure it’s very hot and the oil is grated.
- Monitor the steaks closely as they will cook quickly on a hot grill.
- Don’t over flip the steak. They should only be flipped once. Use a spatula to flip, if you stab them with a fork it releases their flavorful juices. Don’t press them down with a spatula, just flip them.
- Make sure you rest the steak after pulling it off the grill for a few minutes. This is one of the most important steps when grilling steaks. It allows the meat to relax and the heat and juices to redistribute.
Internal Temperature of Steak
- If you are looking for a rare steak you will want the internal temperature to be 120 – 125 degrees F. Medium is cooked to 135 degrees to 145 degrees F.If you want a well done steak it is cooked to 155 degrees or hotter.We aim for a steak around 135 degrees! Remember that the temperature will rise another 3-4 degrees F while it rests after cooking so factor that in.
How long should you let steak marinade?
- This all depends on how strong you want the marinade to taste. It’s a good rule of thumb to let your steak marinate for a minimum of 2 hours but most let it sit overnight to allow that flavor to really soak in.Â
Notes
Pot-Roast Chicken Cooked in Herby Crème Fraîche
2020 Cabernet Franc
This vintage we switched to mostly concrete aging for our Cabernet Franc. The result is a rustic-style wine with minerality and more nuances. Going to mostly concrete allows the fruit to be the shining star-which includes hints of blackberry and cherry. The bright acidity, silky tannins and lingering finish round out this pretty wine.

Pot-Roast Chicken Cooked in Herby Crème Fraîche
Ingredients
- 150 ml Crème Fraîche
- 25 g Dill and/or Parsley or Their Stalks, Roughly Chopped
- 4 Garlic Cloves, Roughly Chopped
- 1 tbsp 1 tbsp Rapeseed Oil
- 1 Large Chicken
- 1.4 kg Sea Salt and Black Pepper
Instructions
- Blitz the crème fraîche, herbs, garlic and a generous pinch of salt in a food processor until smooth. Taste, and add more salt if needed, and some pepper.
- Pour the oil into a roasting tin, add the chicken and spread the herby crème fraîche all over it, inside and out. If you have time, cover and leave to marinate for a couple of hours at room temperature, or in the fridge overnight.
- Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
- Cover the chicken loosely with foil and roast for 45 minutes, basting it a couple of times, if you remember. Take off the foil and cook for another 15–20 minutes, or until the legs come away from the body with ease and the juices run clear from the thickest part of the thigh when it is pierced with the tip of a knife.
- Take the chicken out of the oven and let it rest for 5–10 minutes. Pull the tender meat from the bones with two forks and mix through the roasting juices, then serve.
Notes
Stuffed Portobello Mushrooms
These stuffed portobello mushrooms are wonderfully flavorful and so pretty. They work well as an appetizer, or you can serve them as a tasty side dish.
2020 Cabernet Sauvignon
With intense color and great structure, this wine will delight your senses. Filled with a rich mouthfeel including dark fruit, pepper, and earth. The weighty palate shows sweet cedar, vanilla, and spice layered below the surface, and leaves you with a lengthy finish.

Stuffed Portobello Mushrooms
Ingredients
- 4 Portobello mushrooms
- Olive oil cooking spray
- 1 tsp 1 teaspoon Diamond Crystal kosher salt divided; or ½ teaspoon of any other salt
- 1/4 tsp Black pepper divided
- 10 oz Frozen chopped spinach
- 2 Tbsp Olive oil
- 1 Onion small, finely chopped (6oz)
- 1 tsp Fresh garlic minced
- 1/4 C Parmesan dry-grated
Instructions
- Preheat the broiler, setting the temperature to high (500°F). Set an oven rack in the middle of the oven. Line a broiler-safe, rimmed baking sheet with foil.
- Gently wipe the mushrooms clean with a damp paper towel. Twist or cut off the stem of each mushroom. Use a small spoon to scrape out the gills and discard them.
- Spray the mushroom caps with olive oil on both sides. Sprinkle them with ½ teaspoon kosher salt and ⅛ teaspoon black pepper. Broil until just tender, about 4 minutes per side. Place them upside down on paper towels to drain.
- Meanwhile, defrost the spinach in the microwave according to the directions on the package. Place the defrosted spinach in a colander to drain. Repeatedly press on the spinach with the back of a large spoon to remove as much water as possible.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook it for 5-7 minutes, stirring occasionally, until golden. Add the garlic, spinach, ½ teaspoon kosher salt, and ⅛ teaspoon black pepper. Cook, stirring, for 1-2 more minutes. Remove the skillet from the heat and allow it to cool for a couple of minutes, then mix in the Parmesan.
- Evenly distribute the spinach mixture among the mushrooms. Don't press down on the filling - it's prettier when piled high on top of the mushrooms. Place the stuffed mushrooms back under the broiler (on the middle rack) for 2-3 minutes, until the filling is golden. Serve immediately.
Notes
Baked Salmon with Rosé Wine Cream Sauce
2022 Rosé Wine
This lively and delicious Rosé is achieved by picking the Sangiovese and Syrah early—around 19-21 brix. With lower sugars and higher acid, it makes for a bright and very drinkable wine. The exhalant strawberry, rhubarb and watermelon fruit flavors create a wine that can’t be set down.

Baked Salmon with Rosé Wine Cream Sauce
Ingredients
For the Salmon
- 2.2 lbs Salmon
- 1 Lemon (Sliced)
- 3 Bay Leaves (fresh or dried)
- 3-4 Sprigs of Fresh Dill
- 1/2 C WIT Rosé Wine
- 1 tsp Salt and Pepper
For the Rosé Sauce
- 2 tbsp Butter
- 2 Shallots
- 1 C WIT Rosé Wine
- 1 C Heavy Cream
- Salt to Taste
- 2 tsp Pepper Divided
- 2 tbsp Fresh Parsley Chopped
Instructions
- Preheat the oven to 350F. On a large, rimmed baking sheet place a piece of foil large enough to create a pocket to encase the salmon. Scatter half of the lemon slices and dill sprigs on the foil and place seasoned with salt and pepper salmon directly on them. Then cover the salmon with the remaining lemon slices, dill and bay leaves.Â
- Fold the sides of the foil up, so the foil can hold liquid and pour the rosé wine all around the salmon, then bring the sides of the foil together and seal while leaving a small opening in the middle. Put in the oven and bake for 25-35 minutes depending on the size of your fish. (Mine baked in 33 minutes.)
- While the salmon is baking, melt the butter in a pan and saute chopped shallots over low heat for 5 minutes, then add the wine, turn the heat up and let it reduce by a half. Lower the heat and pour in the cream and 1 teaspoon of crushed peppercorns, salt to taste and simmer for 2-3 minutes until desired consistency. Add chopped parsley and take off the heat.
- Your salmon is cooked when the thickest part of the fish flakes easily and is opaque all the way through. Remove the fish on a serving plate, pour the sauce over, then sprinkle with additional chopped parsley and crushed pink peppercorns.