Winemaking Made Easy
What To Make For Dinner: Pork Roast with Cabernet Sauvignon
March 19th, 2010 by jolan in food pairing, recipes
This recipe for pork loin roast, slow-cooked and tender on the tongue, has been adapted from the Seriously Delicious Ribs found on food52. The initial dry rub, rich and spicy with paprika, garlic, and chipotle powder, pairs well with the wine in the following braising liquid. Cabernet Sauvignon, an assertive red wine, is often strongly oaked, which rounds out the wine’s body and imparts aromas like brown sugar, nutmeg, and cinnamon. These ingredients are all found in the dry rub, which ultimately give this pork roast a deeply harmonious flavor.
Slow cooking ensures that the pork roast, which is naturally rather lean, will stay moist and juicy at the table. This dish is perfect for an early Sunday evening dinner, with potatoes, a green salad, and the rest of that bottle of Cabernet.
Pork Roast with Cabernet Sauvignon
For the dry rub:
½ cup brown sugar
2 teaspoons sweet paprika
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 tablespoon salt
½ teaspoon instant espresso powder
¼ teaspoon all spice
¼ teaspoon nutmeg
¼ teaspoon cinnamon
1 teaspoon chipotle powder
3 pound pork loin roast
For the braising liquid:
1 cup Cabernet Sauvignon
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey
Mix together all of the dry rub ingredients. Rub them all over the pork loin, including the bottom and sides of the roast. Set the pork loin on a rack over a roasting pan, cover, and let the meat marinate for at least an hour in the refrigerator.
Put your oven rack to the center of the oven, and set the heat to 450°F. Meanwhile, place all the braising liquid ingredients in a small pot, and cook over medium heat until just hot. You could also put them into a microwave-safe bowl, and cook on high for 1 minute.
Pour the braising liquid over the pork roast. Roast the meat in the 450°F oven for 10 minutes, then reduce the oven temperature to 250°F. Baste the meat occasionally with the liquid at the bottom of the roasting pan. Depending on its shape, the meat should need anywhere from 50 to 80 minutes to cook.
Remove the pork from the oven, and let rest, covered with tin foil, for 15 minutes. This lets the juices distribute throughout the meat, and will result in a moister, juicer roast. While the pork rests, pour the liquid from the bottom of the pan back into the small pot on the stove, and bring to a boil. Let the liquid reduce at a vigorous simmer for 10 minutes or so, until it becomes syrupy. Brush the glaze on top of the pork roast, slice the meat, and serve everything together at the table.
Italian Wine Biscuits
May 6th, 2009 by robin in recipes
This month our recipe will feature Winexpert’s Selection Limited Edition Italian Dolcetto. If you aren’t familiar with Dolcetto it is a light, easy to drink red wine that is just perfect for the warm months ahead.
Ingredients:
5 1/2 Cups of Flour
4 tsp. Baking Powder
1 Cup Oil
1 Cup Selection Limited Edition Italian Dolcetto (or a Dolcetto of your choice)
1 Cup Sugar
2 Eggs, Divided
Sift together dry ingredients. Make a well; add oil, Selection Limited Edition Italian Dolcetto, sugar and 1 egg. Mix well. Cut small amounts of dough. Roll into rings. Brush tops with remaining beaten egg. Bake in 350ºF oven, about 25 minutes or until tops are lightly brown.
Yield: 2 dozen.
buon appetito!
German Potato Salad featuring Alsatian Riesling
March 19th, 2009 by robin in recipes
This month our wine recipe features Winexpert’s Limited Edition Alsatian Riesling that was just released.
German Potato Salad
Ingredients:
1 Lb. Fried Bacon
6 Medium Potatoes, peeled and sliced
4 Medium Onions, chopped
1/2 Stick Butter
1/2 Cup Selection Limited Edition Alsatian Riesling (or a riesling of your choice)
1 tsp. Salt
1 tsp. Black Pepper
Combine crumbled bacon, potatoes, onions, butter, Selection Limited Edition Alsatian Riesling, salt and pepper in a large skillet or crock pot. Cook slowly until potatoes are done (watch for sticking). Stir very carefully so as not to break up the vegetables. You may add some parsley and/or canned pimiento pepper, chopped. Serve hot.
Yield: 6 servings.
South African Curry – Featuring South African Cabernet Sauvignon
March 9th, 2009 by robin in recipes
We have already shared with you the New Zealand Fettuccine Alfredo featuring the Selection Limited Edition New Zealand Gewürztraminer and the Baked Beef Merlot featuring The Selection Limited Edition New Zealand Merlot. Now we are traveling around the globe a bit to South Africa and highlighting the Winexpert Selection Limited Edition South African Cabernet Sauvignon.
South African Curry
featuring Selection Limited Edition South African Cabernet Sauvignon
Ingredients:
1 Tbsp. Curry Spice
1/4 Cup Vinegar
3/4 Cup Selection Limited Edition South African Cabernet Sauvignon (you may substitute another Cabernet Sauvignon)
1 Tbsp. Sugar
1 Dash Cloves
1 Lb. Cubed Beef
1 small Diced Apple
1 Tbsp. Jam
2 Medium Potatoes, cubed
2 Tbsp. Margarine
Salt
Pepper
In a cup mix first 5 ingredients and set aside. In a skillet brown the beef in 2 tablespoons margarine adding salt and pepper to taste. Pour liquid over meat and add water to cover (add additional water as needed during cooking).
Slowly cook until tender, 2-3 hours. Towards end of cooking time add apple, jam, and potatoes and continue cooking until everything is tender. Serve over steamed rice.
Yield: 4 Servings
Don’t forget to enjoy the rest of the bottle while you eat – Bon Appetit!
Baked Beef Merlot Featuring Wine You Can Make Yourself
March 8th, 2009 by robin in recipes
We have already shared with you the New Zealand Fettuccine Alfredo featuring the Selection Limited Edition New Zealand Gewürztraminer. Today’s recipe features The Selection Limited Edition New Zealand Merlot.
Baked Beef Merlot
featuring Selection Limited Edition New Zealand Merlot
Ingredients:
2 Lbs. Lean Beef Stew Meat, cut into 1 inch cubes
1 Cup Canned Tomatoes, cut up
6 Carrots, cut into strips
3 Cup Medium potatoes, peeled and quartered
1/2 Cup Thickly Sliced Celery
1 Medium Onion, sliced and separated into rings
3 Tbsp. Tapioca
1 Slice Bread, crumbled
1 Cup Selection Limited Edition New Zealand Merlot (you may substitute another Merlot)
In a large bowl combine all ingredients, spoon into greased 3 quart casserole. Cover and bake at 325°F for 3 1/2 hours. Serve right away. Goes great with mixed vegetables and Selection Limited Edition New Zealand Merlot.
Yield: 6 Servings
Don’t forget to enjoy the rest of the bottle while you eat – Bon Appetit! Up next – South African Curry…
Fantastic Fetuccine Alfredo Recipe Featuring a Limited Edition Wine You Can Make Yourself
March 7th, 2009 by robin in recipes
Every year Winexpert releases their Selection Limited Edition Wine Making Kits highlighting wine regions from around the world. This year’s releases are simply amazing.
We wanted to share with you some great recipes that feature these wonderful wines since all great wines deserve great food to go with them.
New Zealand Fettuccine Alfredo
featuring Selection Limited Edition New Zealand Gewürztraminer
Ingredients:
1 Lb. Fettuccine
1/2 Cup Butter
2 Cloves Garlic, Chopped
1/2 Cup Selection Limited Edition New Zealand Gewürztraminer (may substitute any Gewürztraminer)
2 Cups Light Cream or Half & Half
1 1/2 Cups Grated Parmesan Cheese
1/2 Tsp. Pepper
1 Pinch Salt
Cook fresh or packaged fettuccine according to recipe/package directions. Drain; cover and set aside.
In a large skillet, melt butter. Sauté chopped garlic over medium heat for 1 minute. Add Selection Limited Edition New Zealand Gewürztraminer and cook for about 3 minutes. Stir in 1 1/2 cups of the cream. Cook over medium heat 3-4 minutes, stirring constantly. When hot, stir in fettuccine. Add remaining cream, Parmesan cheese, and salt & pepper. Stir to mix well.
Yield: 4 Servings
Don’t forget to enjoy the rest of the bottle while you eat – Bon Appetit!
Look for our next post where we will feature the Selection Limited Edition New Zealand Merlot in Baked Beef Merlot.
Spinach and Porcini-Mushroom Risotto
November 25th, 2008 by David in recipes
| Have some white wine handy? Here’s a great recipe that calls for dry white wine and goes great with pinot noir. | |
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Serves Approx. 4 |
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| In a small bowl, soak the dried mushrooms in the boiling water until softened, about 15 minutes. Remove the mushrooms and strain their liquid into a medium saucepan through a sieve lined with a paper towel. Add the broth to the mushroom-soaking liquid; bring to a simmer. Rinse the mushrooms well to remove any grit, chop them, and set aside. In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and salt and stir until the rice begins to turn opaque, about 2 minutes. Add the wine, the 1/4 cup of cognac, and the chopped mushrooms. Cook until the liquid has been absorbed. Stir 1/2 cup of simmering broth into the rice and cook, stirring frequently, untill the broth has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding the broth 1/2 cup at a time and allowing the rice to absorb the broth before adding the next 1/2 cup. Cook the rice until almost tender, about 25 minutes, and add the spinach. Cook, stirring, until the rice is tender, about 5 minutes longer. You may not need to use all the liquid, or you may need to add more broth or some water. Stir in the remaining tablespoon of cognac, the parmesan, and butter. | |
Baked Brie with Mushrooms and Almonds
November 25th, 2008 by David in recipes
Here’s a great recipe that makes a great appetizer.
Serves 8
- 1 (8 oz) wedge Brie, rind removed
- 2 Tbsp. butter
- 2 Tbsp. slivered almonds
- 1 (8 oz) can sliced mushrooms, drained
- 1 Tbsp. chopped garlic
- 1 Tbsp. chopped garlic
- 1 tsp dried garlic
Preperation: Preheat the oven to 360°F
Put the Brie in a small ovenproof dish. Set aside. Melt the butter in a meduim saucepan over meduim heat. Add the almonds and cook until they begin to brown, about 5 minutes. Stir in the mushrooms and garlic and cook until the mushrooms are tender, about 5 minutes. Increase the heat to high, add the brandy and bring to a boil. Stir in the tarragon and pour over the Brie. Bake until the cheese is melted and bubbling, 15-20 minutes. Serve warm with Sonoma Valley California Pinot Noir.