Recipes & Techniques: Tenderloin Kabobs with Rosemary-Brushed Potatoes and Red Peppers

Tenderloin Kabobs with Rosemary-Brushed Potatoes and Red Peppers Serves: 6 Total preparation time: About 1 1/4 hours INGREDIENTS 6 small red-skinned potatoes (about 1 pound) Salt to taste 1/2 cup olive oil 2 cloves garlic, crushed 3 tablespoons fresh rosemary, chopped Freshly ground black pepper to taste Vegetable oil cooking spray 2 1/2 pounds Tenderloin for Kabobs 3 red bell peppers (about 1 1/2 pounds), cut into chunks Six 12-inch metal skewers 2001 Barbera d'Asti Tabarin Producer: Az Ag Icardi Drink Now through Dec. 2005 Rating: 88 Market Price: $9.99 Tasting Notes: A knock-out value, this dense ruby/purple-colored Barbera exhibits an explosive perfume of sweet black cherries, strawberries, and earth. Tangy and zesty, with loads of fruit, it will drink well for 2-3 years. 2001 Barbera d'Asti Fiulot Producer: Alfredo Prunotto Drink Now through Dec. 2004 Rating: 88 Market Price: $12.07 Tasting Notes: A great value, the 2001 Barbera d'Asti Fiulot exhibits a dark ruby/purple color in addition to a sweet bouquet of black cherry jam intermixed with hints of strawberries, underbrush, and figs. Dense, chewy, sweet, lush, and soft, this fruit bomb should be enjoyed during its first 1-2 years of life. 2001 Barbera d'Alba Producer: Luciano Sandrone Drink Now through Dec. 2009 Rating: 89 Market Price: $27.99 Tasting Notes: The 2001 Barbera d’Alba is made in a deliberately different style which emphasizes energy and freshness. The color is dark, the plum and leather aromas just lightly touched by oak, the fruit is sweet but by no means lush and jammy, and the continuity and vigor at a high level. Anticipated maturity: 2004-2009. 2001 Barbera d'Alba 2001 Barbera d'Asti Fiulot 2001 Barbera d'Asti Tabarin DIRECTIONS 1. Put the potatoes in a large saucepan and add enough water to cover by 2 or 3 inches. Lightly salt the water and bring to a boil over high heat. Reduce the heat and simmer briskly for about 15 minutes until the potatoes are just fork-tender. Drain and cool to room temperature. Cut into halves so that there are 12 pieces. Handle the potatoes gently to prevent the skin from slipping off. 2. Combine the olive oil, garlic, and rosemary in a large bowl; season to taste with salt and pepper. Add the potatoes and stir gently to coat. 3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot. 4. Lift the potatoes from the marinade. Transfer the marinade to a small saucepan and heat gently until warm and fragrant. 5. Thread the potatoes, steak, and peppers onto skewers, beginning and ending with a potato. Grill for 10 to 12 minutes, turning several times and brushing with the warm marinade, until medium-rare or until the meat reaches the desired degree of doneness, the potatoes are tender, and the peppers are slightly charred. Serve immediately. back to top

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