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TC Recipe: Braised Pork Belly

November 02 2009

By Charcuterie Chef Brandon Brown
Suggested Pairing: 2008 Pfeiffer Pinot Gris
Serves 4-6
braised.pork.belly
Ingredients

* 2 lbs pork belly
* 2 ea carrots
* 2 ea celery stalks
* 1 ea onion
* 1 ea leek
* 2 ea garlic cloves
* 2 C chicken stock

Preparation
Brown pork belly, skin side down, remove from pan. Rough chop all vegetables, add to pan sauté 15-20 minutes. Add belly, skin side up, and chicken stock, cook in a 350° oven for 1 hour. Carefully peel away the skin, score the fat and return to oven for 1/2 hour or until fat is browned.

TC Recipe: Braised Lamb Shank with Couscous Pilaf

November 02 2009

By Travis Passerati
Suggested Pairing: 2007 NxNW Columbia Valley Syrah
Serves 2
braised.lamb.shank
Ingredients

* 2 ea lamb shanks
* 1 ea onion
* 2 ea carrots, large dice
* 2 ea celery stalks, large dice
* 4 ea garlic cloves
* 1 ea orange, juiced
* ¼ C tomato paste
* 2 C beef stock
* 1 C 2007 NxNW Columbia Valley Syrah

flour for dredging
salt & pepper
* 1 C couscous
* ¼ onion, diced
* 2 T pistachio toasted and crushed
* 1 tsp orange zest
* ½ carrot diced
* 2 T currants
* 1 T dates, diced
* pinch saffron

Preparation
Season and flour lamb shanks, sear in a very hot pan with 1 T oil. When browned remove shanks from pan, reduce heat. Add carrots, onion, celery, garlic, and tomato paste, cook until lightly browned. Deglaze pan with red wine, add shanks back to the pan, cover with stock, and add orange juice. Cover pan, bake at 350 degrees for 2-3 hours or until meat becomes tender and falls off the bone. Remove shanks when done, strain the remaining sauce, reduce to consistency, and season.

In a medium saucepan, sauté carrots and onions with butter until lightly browned, add pistachios, currants, and dates. Add couscous, stirring to coat the grains in butter. Add 1.5 C water, and saffron, bring to boil, then reduce heat to simmer until all the water is absorbed. Top with orange zest.

TC Recipe: Riesling Poached Pear and Brie

November 02 2009

By Stephanie Lushina
Suggested Pairing: 2008 next: Riesling
Serves 4
riesling.poached.pear.brie
Ingredients

* 8oz Brie, wheel
* 1 ea pear, cored and sliced
* 2 C 2008 next: Riesling
* ½ C sugar
* ½ cinnamon stick
* 1-2 cloves, whole
* 2 T butter

Preparation
Combine riesling, cinnamon, sugar, and cloves in a saucepan. Add pear slices and simmer at low heat until pears are tender. Remove pears from pan and reserve. Reduce remaining liquid until it reaches the consistency of syrup. Remove from heat, whisk in butter. Drizzle pear topped Brie with syrup, serve warm with bread or crackers.

TC Recipe: Apple Blue Cheese Soup

November 02 2009

By Catering Chef Christian Johnston
Suggested Pairing: 2008 Unity Pinot Gris
Serves 4
applebluecheesesoup
Ingredients

* ½ bottle 2008 Unity pinot gris
* ½ bottle sparkling cider
* 1 qt half and half
* ½ C flour
* ½ butter
* ¾ lb blue cheese

salt & pepper
bacon (for garnish)
herbs (for garnish)

Preparation
In a large saucepan, melt butter on low heat. Add flour to butter, whisking constantly to prevent burning, cook for 2-3 minutes. Add wine and cider, reduce by half, stirring often. Add half and half, bring to simmer. Reduce heat, slowly whisk in blue cheese, until it is fully incorporated into the soup. Season to taste with salt and pepper. Garnish with crispy bacon bits, and fresh herbs.

Food & Wine Magazine 10 Top Thanksgiving Bottles: 2008 Acrobat Pinot Gris by Ray Isle

November 01 2009

Acrobat Pinot Gris is on Food & Wine Magazine's list of 10 Top Thanksgiving BottlesFood & Wine Magazine’s “10 Top Thanksgiving Bottles” by Ray Isle – Acrobat Pinot Gris by King Estate made the top 10, it’s the first white wine listed, and appears in their beautiful photograph. From the November issue.

2008 Acrobat Pinot Gris ($12)

Well-known Oregon producer King Estate has taken advantage of the increasing interest in Pinot Gris (the same grape as Pinot Grigio) to release this value bottling. It’s peachy, zesty and lush.

Read the article @ Food & Wine.

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