Tag Archives: pork

A Wine to Pair with Roasted Pork Loin, Summer Vegetables & Herbs

If you haven’t yet spent time with the summer issue of Edible Rhody, you’re missing out on coverage of some of the best seasonal eating and drinking our state has to offer. To tide you over until you do pick up a complimentary copy at Bottles, we’re happy to present a pairing of a terrific wine with a summer-style roasted pork loin dish from Metacom Kitchen’s Chef/Owner Richard Allaire.

pork

Said Chef Richard: “This recipe embraces the simplicity of summer cooking when you can let the ingredients shine through. You can adapt this using other vegetables, citrus or herbs depending on what is available at the farmers’ market.”

chinonKate Miceli, our Wine Assistant, paired this seasonal dish with the 2016 Couly-Dutheil Chinon Rosé. Said Kate: “Made from 100% cabernet franc, the Couly-Dutheil is punchy with pronounced flavors of ripe plums, mulberries, fresh thyme and lilac flowers. It has a luscious mouthfeel that is perfect with roasted pork, and the herbaceous tones mingle fantastically with the herbs and the carrot cumin sauce. Enjoy!”

 

 

 

Roasted Pork Loin, Grilled Corn, Pearl Couscous Salad with Warm Carrot Cumin Sauce.(Serves 4)

INGREDIENTS

1 pound pork tenderloin
1 teaspoon ground coriander
Kosher salt
Extra-virgin olive oil
4 ears fresh sweet corn, shucked
3 large carrots, peeled and sliced
3 shallots, minced
1 teaspoon ground cumin seed
1 lime
25 snow peas (or use snap peas or green beans), blanched
4 ounces Israeli couscous
1 large heirloom tomato, seeded and diced
1⁄4 cup fresh cilantro leaves

METHOD

Preheat oven to 300°F. Preheat grill or prepare coals. Season pork with coriander and salt, then rub with 1 tablespoon olive oil. Place on grill and sear on all sides (this should take just a few minutes), then transfer to a cooking rack set over a rimmed baking sheet. Place in the oven for approximately 35 to 45 minutes. Using a thermometer, remove from oven when internal temperature is 140°F. Set aside and let rest at room temperature while you prepare the salad.

Meanwhile, coat corn with 1 tablespoon olive oil and char on the grill on all sides. Let the cobs cool, then cut corn kernels off of the cob. Reserve the kernels and place the shorn cobs in a pot with the carrots, minced shallots and ground cumin seed. Add 2 cups water. Bring to a simmer and cook until carrots are very tender, approximately 15 minutes. Remove from heat and discard corn cobs. Transfer carrots, shallots and liquid to a blender. Add juice from ½ lime and ¼ teaspoon salt. Blend until carrot purée is very smooth (add more water if needed for desired consistency). Keep warm.

Bring approximately 3 quarts of water to a boil with 3 tablespoons salt added. Add snow peas and blanch 1 minute (2 minutes for green beans) and then remove with a slotted spoon. In the same water, cook couscous for about 6 to 8 minutes until al dente, strain. Coat couscous with 1 tablespoon olive oil and set aside.

Combine cooked corn, snow peas, diced heirloom tomatoes, juice from the other 1⁄2 lime plus the chopped cilantro in a bowl, along with the couscous. Add salt to taste. Place pork back on grill for 3 to 4 minutes to warm slightly (if desired) and then slice into large 4 pieces. Spoon carrot purée on each of 4 plates, then divide couscous salad equally. Place pork on each plate and serve immediately.

Cheers & Enjoy!

How ‘Bout Them Apples?!

In the spirit of the chilling weather and in preparation for the great Thanksgiving cook-off, we chose Baked Apples with Pork Stuffing as one of our special Rhode Island seasonal recipes! This would be a great appetizer, side dish, or creative entrée for a chef of any level, as well as a great way to keep your delicacies made with all local produce.

A savory apple, pork, and herbal dish like this will pair well with the ‘Lenore’ Syrah from the Corvidae family; one of our favorite and well priced wines by the Owen Roe Winery! It’s a great crowd pleaser and its bright berry and savory aromatics of this wild, gamey varietal will pair well with the apple and stuffing alike.

apples

photo source

Seasonal Ingredient: Apples
A crisp, white-fleshed fruit with a red, yellow or green skin, the apple has more than 7,500 known varieties, each with varying desired characteristics.

Originating in Central Asia and the earliest tree to be cultivated, the apple tree has been grown in Asia and Europe for thousands of years. The fruit was brought to North America in the 17th century by colonists, and the first orchard was planted in Boston by Reverend William Blaxton in 1625. Apples appear throughout history in mythology and many religious traditions as a mystical or forbidden fruit.

The fruit has a moderately sweet, refreshing flavor and a tartness that is present in greater or lesser degrees depending on the variety. Some are grown specifically for cooking, baking, eating raw, or producing cider. For example, Delicious and Fuji varieties are usually eaten raw, while Pippins and Granny Smith are preferred for cooked desserts.

wine2Corvidae ‘Lenore’ Syrah
Named after a 17th Century Irish Patriot who dedicated his life to upholding the highest principles of political equality and freedom, the Owen Roe winery shares his same dedication to principle in their production of wines. Producing beautiful wines from superior sites in the Pacific Northwest, all of their grapes are hand harvested, handled with minimal processing and aged in French oak barrels.

One of Owen Roe’s many labels, Corvidae is the name for the family of birds that includes ravens and crows and was inspired by the many crows that circle the sky over the winery. Over 100 different types of birds in the Corvidae family, they are all considered very intelligent and are known for their inventive ways, playful personalities, and raucous calls.

Big, rich, and crowd pleasers, each wine is named for a particular fairytale, fable, or legend. Named for Edgar Allan Poe’s poem “The Raven” (what label could be better for late October?), Lenore has a cool character and a natural acidity that displays flavors of black and blue fruits, cola, rosemary and smoke on a focused, rounded and textural palate.

Baked Apples with Pork Stuffing
Yield: 8 – 12

Ingredients
4 Tbsp Salted Butter
2 Tbsp Olive Oil
1 small yellow onion, chopped
4 Celery Ribs, chopped
1 lb Ground Pork
6 – 8 sage leaves, fresh, chopped
2 – 3 thyme sprigs, fresh, leaves only
1 Tbsp Tarragon, fresh, chopped
Sea Salt, to taste
Cracked Pepper, fresh, to taste
1 cup Bread Crumbs, fresh
8 – 12 Apples
Parsley, fresh, for garnish

Method of Preparation
1. Preheat oven to 350 degrees.

2. In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat.

3. Add the onions and celery and cook until soft, stirring as needed, about 5 minutes. Add the pork and cook until no longer pink. Stir in the herbs and season desired with salt and pepper. Toss with the bread crumbs to combine and then remove the stuffing from the stove.

4. Remove the top fourth of each apple and then using a small spoon, scoop out the center, seeds and all. Leave just enough flesh to create a nice hollow for the stuffing.

5. Divide the stuffing evenly between the apples, packing each to the brim.

6. Transfer the apples to a large baking dish and place a small amount of the remaining butter on each apple. Bake the apples until the flesh is tender and the stuffing is golden brown, about 1 hour.

7. Remove from the oven, top with parsley and serve with a nice juicy pork chop, or entree of choice.

Happy cooking!

Cheers!

-The Bottles Team

 

Cider Braised Pork Shank Pairs with Malbec Wine

Cider Braised Pork Shank pairs with Malbec Wine

Hearty and warming, braised pork is a fantastic dish for the winter season, and with the addition of a fabulous wine pairing, your dinner will sing! Edible Rhody Magazine has provided us with a succulent recipe for a special Cider Braised Pork Shank, and we’ve paired it with Malbec wine. Happy Holidays!

Wine Pairing: Malbec
Robust, dark in color, and one of our favorite wine varietals, Malbec is not only a great wine for the season, but is especially delicious with this hearty braised pork dish. The flavors are bold enough to stand up to the full flavor of this preparation, with out being too strong to overwhelm the reduction sauce and your vegetable side dishes. Below are top picks from the wine experts at Bottles.

Mission La Caminade - Malbec Merlot from Cahors, France
A delicious Malbec from France. A dry style wine with big black cherry, plum and violet aromas and flavors. A great value!
Antigal Uno Malbec

A delicious wine in a beautiful bottle! Smooth and luxurious with dark fruit flavors like ripe plums and cherries, a very silky smooth texture and a dark cocoa and coffee finish. The ‘One’ on each bottle was cut from used wine barrel hoops – impressive both on the outside and inside. Really nice by itself but also great with the Cider Braised Pork Shank.
Luca Malbec - red wine from Mendoza, Argentina

Incredible dark opaque color with flavors of lavender, spice and black cherry cola. Great depth of flavor with lively acidity with a super long finish. A very flexible wine due to its concentration and balance.


Cider Braised Pork Shank
Martin Lyons, executive chef, XO Café, Providence
Embracing the change of seasons, this hearty dish is sure to take the chill out of a cold winter’s night. Blackbird Farm free-range pork braised with Barden’s apple cider, served with a gratin of Schartner’s root vegetables and some sautéed kale—a perfect way to pay homage to the work of our local farmers.
3–4 pounds pork shoulder or 6 (8-ounce) pork shanks
Kosher or sea salt
Freshly ground black pepper
2 tablespoons olive oil
2 yellow onions, diced
4 celery stalks, diced
2 carrots, peeled and diced
4 garlic cloves, crushed
½ cup red wine
3 tablespoons tomato paste
3 cups chicken stock
3 cups apple cider
6 sprigs fresh thyme
1 bay leaf
4 each whole cloves and green cardamom pods
2 whole star anise
1 teaspoon whole allspice
¼ cup light brown sugar
2 tablespoons cider vinegar

Preheat oven to 325°. Season pork with salt and pepper. Heat oil in an oven-safe heavy-bottomed pot on medium-high heat and brown pork shoulder on all sides. Remove from pan. Add vegetables and garlic and cook for 3 minutes. Deglaze pot by adding red wine, scraping any browned bits. Reduce wine by half, and then stir in tomato paste. Add stock, cider, herbs and spices and bring to a boil. Remove from heat, add shoulder back to pot and cover. Place in oven and bake for 3–4 hours, until fork tender, turning occasionally.

Remove shoulder from pot and keep warm. Strain other solids through a fine-mesh sieve and discard. Defat and then return the liquid to the pot; add brown sugar and vinegar and cook down until mixture is thick enough to coat the back of a spoon. Serve pork sliced (or whole, if using shanks) with reduction sauce. Serves 6.

VISIT



Cheers!
Visit our wine store to shop a great selection of wines for the holidays.
We’re located at 141 Pitman St., Providence, Rhode Island.