Cooking tips and recipes from Chef Tyler Florence’s Napa Valley visit

by TrevR on November 11, 2008

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Chef Tyler Florence visits COPIA in Napa

This past weekend Chef Tyler Florence was in Napa–at COPIA to be exact–to promote a couple new cookbooks. He did so by hosting a live cooking demonstration, where he shared tips and tricks on how to become a grill master. For those of you interested in a some of his tips, here’s what we took away:

  • Color equals flavor. Florence repeated this phrase over and over as he grilled a beautiful looking pork tenderloin–in reference to those of us who have yet to master the difference between perfectly searing meat and burning it.
  • Serious grillers do not use wet marinades. Wet marinades only tend to set your meat up for burning, so stick with the dry marinades and rubs for optimal flavor and consistency.

Here are a couple of the recipes Florence cooked for the crowd:

Grilled Pork Tenderloin
2 pork tenderloins, approx 3 pounds total
1/4 cup extra virgin olive oil
1/4 cup celery seeds, toasted
1/4 cup light brown sugar
Sea salt and freshly ground black pepper

Combined toasted celery seed, brown sugar, sea salt and pepper in a spice grinder and grind until powdered. Heat on an outdoor grill on high and wipe down with an oiled paper towel to create a non-stick surface. Alternatively heat a large cast-iron griddle pan (20″x10″ rectangular griddle pan). Lay the tenderloin out on your board and drizzle with a little olive oil and smear evenly all over. Season all over with spice mixture. Put the pork on the grill and cook, turning to brown all sides, until crusty on the outside and almost cooked through but still slightly pink in the centre, 10 to 15 minutes. Remove from the grill and let rest a few minutes before slicing into thick pieces. Services 4-6.

Raisin-caper salsa verde
1 cup golden raisins, roughly chopped
1/2 cup washed, salted button capers (regular capers fine if button not available), roughly chopped
1/2 cup finely chopped shallots
2 cups flat leaf parsley, roughly chopped
1 lemon, juice plus a pinch of grated rind
kosher sals and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 cup of crumbled goat cheese

Re-hydrate raisins by pouring boiling water over them and leave for 1 hour to re-hydrate. Drain and chop. Combine all ingredients except goat cheese in a food processor and process until combined but it still has a lot of texture. Fold in goat cheese, wet with extra-virgin olive oil and season to finish.

[techtags: Napa, Napa Valley, wine, winery, COPIA, Tyler Florence, Chef Tyler Florence, Tyler Florence COPIA, Tyler Florence cookbook, Tyler Florence cookbook]

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About the Author

has written 725 posts on The Cork Board. He was born and aged in the Napa Valley and has a passion for wine, writing and social media, which led him to co-found this blog in early 2007. Follow him on Twitter and Google+.

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