February 2014 Archives

FOOD & WINE PAIRING: Salt and Pepper Pork & Zinfandel

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Recipe: Salt and Pepper Pork
Wine Pairing: Paired with Lambert Bridge 2010 Maple Vineyard Zinfandel, Dry Creek Valley

Ingredients: (makes four servings)
  • 3  1/2 pounds boneless pork shoulder, tied and sliced into 1.25 inch slabs
  • 4  teaspoons whole peppercorn blend  (I like the Morton & Bassett Rainbow Peppercorns) Very coarsely ground with a mortar and pestle
  • 1 Tablespoon Sea Salt, from a salt grinder
  • 6 ounces (weight) sliced bacon, cut into 1/2 inch pieces
  • 1/2 cup Zinfandel
  • 1/2 cup Chicken Stock (or store-bought chicken broth: unsalted)
  • Pomegranate Molasses

FOOD & WINE PAIRING: Butternut Squash Soup & Chardonnay

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Recipe: Butternut Squash Soup Finished with Crème Fraiche & Tuscan Olive Oil
Wine Pairing: Lambert Bridge 2011 Chardonnay, Sonoma County

Ingredients: (makes 2 quarts)

  • 1 Tablespoon butter
  • 1 Tablespoon olive oil, light
  • 1/4 pound yellow onion, medium diced
  • 1  1/2 each carrots, medium sized, peeled & sliced thin
  • To taste sea salt and freshly ground white pepper
  • 2 pounds butternut squash, split, seeded, skin removed and diced large
  • 1/2 Tablespoon curry powder
  • 2  each bay leaves
  • 1/4 pound red potatoes, peeled and diced large   
  • 2 teaspoons thyme, fresh, chopped
  • ¼ cup rose wine (or chardonnay)
  • 1 1/2 cups chicken broth
  • 3 ounces gruyere cheese
  • 1  1/4 cups milk
  • 1/2 teaspoon sriracha chili sauce
  • 2  cups water
  • 1/4 cup cider vinegar
  • 1 cup orange juice
  • 1/2 cup heavy cream
  • 1 each apple, medium sized, peeled and diced medium

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