Summer isn’t over yet!! Actually, summer grilling doesn’t end at our house! We have a covered back porch and we grill rain, snow or shine. I was delighted when Holland House sent me this amazing Grilling Set! The Grilling set comes with a HUGE cooler bag, six Holland House Cooking Wines, 2 potholders, a red apron and set of grilling tools in a carrying case! My husband was so excited, he stole the grilling tools before I even saw them. I make him wear the apron when he grills- he’s a good sport! We were both pleasantly surprised at the flavors of the Cooking Wines. I normally just use Teriyaki, Italian dressing or BBQ sauce. Be sure to try some today!
I’m going to share a few marinading tips and recipes from Holland House and also let you know my favorites.
Cooking wine is exactly that, wine made for cooking. Holland House uses premium quality wine stock to create a perfectly balanced taste and aroma. Each cooking wine is specially selected for its rich robust flavor, which means it stands up to cooking temperatures that cause the flavor of delicate table wines to cook away. What’s more, Holland House flavor does not vary from bottle to bottle as table wines often do, making the flavor last and bring great consistency from meal to meal. Choose Holland House to add a refined depth to your sauces, marinades, glazes, and sautés. From red to white, Marsala to sherry and several in between, there’s a bottle of Holland House Cooking Wine to pair perfectly with every menu.
My favorite cooking wines:
Holland House Sherry will liven up your cooking. With a light golden color and sweet aroma, this selection offers a mild dry sherry wine flavor, but with hints of nut and caramel, making it another delicious cooking classic.
DESSERTS: Great in dessert recipes to balance sweet with a hint of nutty flavor.
Quick and Easy Tips:
SIMMER: Add Holland House sherry and olive oil to simmer mushrooms or vegetables for savory taste.
STIR-FRY: Mix ¼ cup Holland House Sherry and a dash of sesame oil into stir-fry dishes for amazing flavor.
RICE: Replace 1/3 of water with Holland House Sherry cooking wine when boiling rice for great flavor.
We made some delicious Pork Tenderloin Coins with a Sherry and soy sauce marinade. They were amazing!
- 2/3 cup HOLLAND HOUSE Sherry Cooking Wine
- 2 Tbsp. light soy sauce
- 2 tsp. sugar
- 1 large clove garlic, crushed
- 1-1/4 lb. whole pork tenderloin
- 2 tsp. oil
Sherry Marinated Pork Tenderloins
- Combine sherry, soy sauce, sugar and garlic.
- Cut pork crosswise into 10 to 12 slices about 1-inch thick.
- Place with marinade in non-metallic container. Cover and refrigerate 1-1/2 to 2 hours, turning pork once.
- Drain, reserving marinade. Heat oil in skillet. Cook pork about 5 minutes per side, adding reserved marinade as needed. Discard any uncooked marinade. (We grilled ours and they were amazing.) I will try this recipe again on a rainy day and see how it compares!.
Holland House White Wine- With a crisp and light white-wine aroma, this selection offers a slightly dry but distinct wine flavor perfect for cooking lighter dishes.
FISH: A Natural choice with fish and seafood.
POULTRY: Excellent with chicken, turkey or light meats
Quick and Easy Tips:
CREAM SAUCES: Stir a splash into light cream sauces for rich Holland House flavor.
SIMMER MEATS: Simmer with seafood or chicken for a stovetop masterpiece!
RICE: Replace 1/3 of water with Holland House White cooking wine when boiling rice for great flavor.
We made a Baked Chicken Casserole and I used 1/4 cup White Cooking Wine mixed in with the Cream of Chicken Soup. It was delicious!
Holland House Marinade & Grilling Tips
· Marinate your meat. Marinating is a great way to add flavor and save money by tenderizing tougher, cheaper cuts of meat. A well-prepared marinade can help an amateur on the grill prepare food that tastes like it was prepared by an experienced grill master!
· Select your marinade elements. Marinades vary from recipe to recipe, but they all generally contain three basic components – oils, acids and seasonings. Oils lock in the natural flavor and prevent vegetables from drying out, while acids allow flavors to be absorbed. Seasonings provide the unique flavor. Garlic, ginger and herbs are the most common marinade seasonings.
· Keep an eye on the time. As a general rule, the longer food is left to marinate, the more flavorsome it will become. Small or tender cuts, such as lamb and beef fillets, chicken breasts and seafood, require shorter marinating times (usually two to four hours). Larger or tougher cuts such as leg, rump or shoulder will need longer (usually four to six hours). Never marinate in aluminum, cast iron or copper, as these metals will react with the acids and salts, resulting in off flavor.
· Use the right tools. When grilling, always use tongs to turn the meat. A fork should never be used as it will punch holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy
· Don’t rush it. Meat will tell you when it’s ready to flip. If the meat is still hanging onto the grill, it’s not ready to flip. Once a good sear is established, it will release on its own.
Want to win your own Holland House Summer Grilling Kit? GO HERE or click on the image below to enter!