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Wine Country Recipe ~ Maple Sugar-Ginger Roast Pork

Thursday, December 1st, 2016

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This pork loin roast is marinated with a sweet-and-spicy combination of maple sugar, ginger and crushed red pepper; the sugar melts to form a luscious glaze as the meat roasts.  Pair with your favorite Temecula Valley Syrah or Cabernet Sauvignon for the perfect holiday meal!

Ingredients:

2 1/2 pounds boneless pork loin roast, tied
2 garlic cloves, thinly sliced
2 tablespoons maple sugar (see Note)
1 1/2 teaspoons finely grated fresh ginger
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
2 tablespoons extra-virgin olive oil
Blood orange slices, red currants and sprigs of mint, for garnish (optional)

Directions:

Using a small, sharp knife, make thin slits all over the pork loin roast and slip a garlic slice into each one. In a small bowl, mix the maple sugar with the ginger, salt, red pepper and olive oil. Rub the paste all over the pork, wrap it well in plastic and refrigerate overnight in a small roasting pan; let stand at room temperature for 1 hour before roasting.

Preheat the oven to 450°. Roast the pork for 10 minutes. Lower the oven temperature to 400° and roast the pork for about 35 minutes longer, until an instant-read thermometer inserted in the thickest part registers 135°. Transfer the roast to a cutting board and let rest for 15 minutes before slicing. Discard the string and carve the pork into thin slices. Arrange on a platter, garnish with the orange slices, red currants and mint and serve.

Notes:

Maple sugar, made from reduced maple syrup, is available at specialty-food stores. Alternatively, use granulated brown sugar.

Suggested Pairings:

Bel Vino Winery 2013 Cabernet Sauvignon ~ Oak aging softens and flavors the wine with notes of oak, vanilla and spice.

Carter Estate 2012 Cabernet Sauvignon Lot 4 ~ Full bodied and velvety upon first taste, this is a supple wine with great varietal intensity.

Falkner Winery 2013 Syrah Rock Creek Vineyards ~Enjoy the wonderful red ruby color of this Syrah and the delicious flavors of plum and raspberry.

Hart Winery 2013 Syrah ~ This old-vine Syrah displays rich fruit, great depth and color, and a long, lingering finish.

Recipe and photo courtesy of foodandwine.com

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Wine Country Recipe ~ Roasted Whole Turkey with Wild Rice and Kale Stuffing

Tuesday, November 1st, 2016

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Serves 10 to 15

Perfectly roasted and juicy, this maple-glazed turkey is served with a savory sweet combo of wild rice with hearty greens, pecans, and dried cranberries. Pair with your favorite Temecula Valley Chardonnay or Zinfandel.

Ingredients:

1 (14-lb) turkey, giblets and neck removed from cavity, rinsed and patted dry

6 whole fresh sage leaves

2 cups chicken stock Sea salt

Freshly ground black pepper

2 tablespoons maple syrup (for turkey glaze)

1 tablespoon unsalted melted butter (for turkey glaze)

For the stuffing:

3 tablespoons unsalted butter

1 cup finely diced onion

1 cup finely diced celery

2 tablespoons minced fresh sage

1 large bunch kale, stems and ribs removed, leaves roughly chopped

1½ cups pecan halves, roughly chopped

½ cup sweetened dried, cranberries

6 cups cooked wild rice blend (combination of wild rice and brown rice)

3 tablespoons maple syrup

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

Directions:

Preheat oven to 375° F

Place the turkey, breast side up, on a roasting rack in a large roasting pan.

Tie the ends of the turkey legs together with kitchen twine.

Gently push 3 sage leaves under the skin of each side of the breast.

Season the turkey with salt and pepper.

Pour the stock into the roasting pan and place it in the pre-heated oven. Reduce the heat to 325° F and roast the turkey for 2 hours.

Carefully remove the pan from the oven and baste the turkey with pan juices. Cover just the breast with foil. Return to the oven and continue roasting for 30 minutes.

Remove the pan from the oven once again. Remove the foil and baste the turkey with pan juices. Cover the breast and roast for 20 minutes longer or until the internal temperature at the meaty part of the thigh registers at 165° F.

While the turkey is roasting prepare the stuffing (below)

When the turkey is fully cooked, remove the foil and baste one more time with the pan juices.

Untie the legs and fill the cavity with hot rice stuffing. You will have left over stuffing which can be served as a vegetarian side dish.

For the glaze, mix the maple syrup and melted butter in a small bowl. Brush the turkey with the glaze. Let the turkey rest for at least 20 minutes before carving.

For the stuffing:

Heat the butter in a wide 5 to 6 quart pot over medium heat until it starts to sizzle.

Add the onion, celery and sage, and cook for 8 minutes.

Increase heat to medium-high, toss in the kale and cook for 5 minutes or until the kale is tender.

Stir in the pecans, cranberries, rice, maple syrup, salt and pepper. Cook just until heated through.

Re-heat the stuffing before placing in the cavity of the turkey.

Recipe and photo provided by the Wine Institute of California

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Wine Country Recipe ~ Curried Butternut Squash Soup Shots

Wednesday, September 28th, 2016

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This modern shot-glass style serving puts a new spin on this traditional smooth and piquant autumn soup. Pair with your favorite Temecula Valley Wine Country Merlot or Pinot Grigio/Pinot Gris.

Ingredients:

1 medium butternut squash, peeled, seeded and cubed
1 sweet onion, thinly sliced
2 garlic cloves, lightly crushed
4 sprigs of thyme
2 tablespoons curry powder, divided
3 tablespoons extra virgin olive oil
1 teaspoon ground cumin
2 cups vegetable stock, warmed
1/3 cup heavy cream (extra for garnish)
salt and pepper to taste

Directions:

Preheat oven to 350 F.

In a large bowl toss together the squash, onions, garlic, thyme, 1 tablespoon of the curry powder, and olive oil. Season with salt and pepper.

Pour the squash mixture onto a baking sheet and roast for about 45 minutes.

Discard the thyme sprig and pour the mixture into a blender along with the warmed stock and puree until smooth. (Do this in two batches). Pour the pureed soup into a medium saucepan simmer and stir in the remaining curry powder, and cumin.

Simmer the soup for 7 to 10 minutes. Remove from heat and stir in the cream until fully combined.
Season with salt and pepper.

Serve by pouring soup into 24 small glasses or espresso cups. Garnish with a few drops of heavy cream. Makes 24, 2-ounce shots.

Suggested Pairings:

Callaway Winery 2015 Special Selection Pinot Gris ~ Pairs with Shellfish; especially Scallops, Lobster and Prawns. Creamy pastas, pasta salad, grilled chicken or pork

Europa Village 2015 Estate Pinot Grigio ~ Aromas of nectarines and spring flowers with a subtle minerality in the background. Soft and gentle on the palate with a zesty and refreshing finish.

Leoness Cellars 2013 Vineyard Selection Merlot ~ Subtle nuances of tobacco and vanilla develop through a long, velvety finish.

Oak Mountain 2012 Merlot ~ Flavors of raspberry, blackberry, and plum with abundant smoky oak.

Recipe and photo courtesy of the Wine Institute of California

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Wine Country Recipe ~ Pork Tacos with Garlic Grilled Tortillas and Avocado Cream

Thursday, July 28th, 2016

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These lightly grilled tortillas are topped with spicy, smoky seasoned pork and creamy avocado. Pair with your favorite Temecula Valley Viognier or Zinfandel.

Ingredients:

Avocado Cream:

1 large avocado, halved and pitted
3 tablespoons sour cream
2 tablespoons fresh lime juice
1 tablespoon chopped green onion, white parts only
1 tablespoon chopped cilantro leaves
1 tablespoon minced serrano (chile) pepper
½ teaspoon sea salt

Pork and tortillas:

3 tablespoons extra virgin olive oil
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano, crushed
2 teaspoons minced garlic
¼ teaspoon freshly ground black pepper
¼ teaspoon sea salt
3 boneless pork loin chops (about 1¼ pounds) 1 inch thick, each cut horizontally into 3 very thin even pieces
3 tablespoons vegetable oil
3 tablespoons minced garlic
8 (7-inch) corn tortillas
3 cups thinly sliced red cabbage

Directions:

To make the avocado cream, Scoop the avocado flesh into a food processor with the sour cream, lime juice, onion, cilantro and serrano pepper, and salt. Process until smooth. Set aside.

To prepare the pork, whisk the olive oil, chili powder, cumin, oregano, garlic, salt and pepper in a large bowl.

Add the pork slices and turn them to coat all sides. Set aside.

Add the vegetable oil to a small skillet over medium heat. Add the 3 tablespoons garlic and stir just until the garlic starts to sizzle. Remove from heat, leave in the skillet and set aside (for the tortillas).

Preheat a grill to medium-high.

Grill the pork slices for 2 minutes on each side or until cooked through.

Stack the pork in a bowl and cover to keep warm.

To warm the tortillas, brush one side of each tortilla with garlic oil. Grill oil-side down for 1 minute or until warmed through. Stack tortillas on a plate, oil-side up.

Cut the pork into strips ¼-inch wide.

To serve, top each tortilla with pork strips, avocado cream, and shredded cabbage.

Suggested Pairings:

Monte De Oro Viognier 2014, $23: Medium-bodied wine offering a nice balance taste of ripe stone fruits (peach, nectarine, apricot), tropical fruits (passion fruit, mango, cantaloupe, pineapple) and white and yellow melons.

Van Roekel Estate Viognier 2014 (Maurice Car’rie Winery), $22: This award-winning, estate-grown Viognier boasts notes of apricot and Asian pear, with hints of citrus blossom.

Callaway Winery Zinfandel 2013, $34: Big notes of jammy wild strawberries and dried cranberry match the deep purple red color of this fragrant Zinfandel.

Danza del Sol Zinfandel 2011, $26: Deep aromas of chocolate, currants, and raisins lead to soft, juicy flavors of black cherry.

Recipe and photo courtesy of the Wine Institute of California

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Wine Country Recipe ~ Prawn & Avocado Salad with Creamy Orange Chive Dressing

Thursday, June 30th, 2016

timthumbThis zesty and colorful salad with lemony prawns and a bright tangy dressing is the essence of California living. Pair with your favorite Temecula Valley Pinot Grigio or Rosé.

Ingredients:

2 tablespoons extra virgin olive oil, divided

1 tablespoon fresh lemon juice

¼ teaspoons sea salt

¼ teaspoons freshly ground black pepper

1 pound prawns (about 24), peeled and deveined

¼ cup full fat plain yogurt

3 tablespoons minced chives

2 tablespoons mayonnaise

2 tablespoons fresh orange juice

2 tablespoons white wine vinegar

1 tablespoon extra virgin olive oil

2 teaspoons minced orange zest

2 teaspoons minced lemon zest

½ teaspoon granulated sugar

½ teaspoon sea salt

6 handfuls mixed lettuce greens

3 navel oranges, peel and pith removed with a knife, cut into ½-inch dice

2 large avocados, halved and pitted, flesh cut into ½ inch dice

Freshly ground black pepper

1 lemon, cut into 6 wedges

Directions:

In a large bowl, whisk 1 tablespoon of the olive oil with the lemon juice, ¼ teaspoon salt and ¼ teaspoon pepper. Add the prawns and mix well.

Place a steam basket or rack in a large saucepan. Add water to a level not quite touching the steamer. Bring the water to a boil over medium-high heat. Add the prawns, cover and steam for 3 minutes.

Remove the prawns from pan and set them aside to cool.

In a medium bowl, whisk the remaining 1 tablespoon olive oil with the yogurt, chives, mayonnaise, orange juice, vinegar, orange zest, lemon zest, sugar and ½ teaspoon salt.

To serve, place a handful of mixed greens on each plate.

Top each serving with diced orange and avocado pieces, and prawns.

Drizzle each salad with dressing.

Season with pepper and garnish with a lemon wedge

Suggested Pairings: 

Baily Winery ~ 2014 Rosé of Sangiovese – Fun, fruity and full of character.

Danza del Sol Winery ~ 2015 Pinot Grigio – Soft candied aromas of honeysuckle, almonds and leche fruit.

Callaway Vineyard & Winery ~ 2015 Rosé of Sangiovese – A summery bouquet of rosy red fruit and flowers: strawberry, cherry, raspberry, rose petal and cherry blossom fill the nose and palate of this perfect warm weather wine.

Robert Renzoni Vineyards ~ 2015 Pinot Grigio – This wine offers subtle notes of green apple, lemon and pear, with a crisp refreshing finish.

Recipe & photo courtesy of The Wine Institute of California

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Wine Country Recipe ~ Red Curry Chicken

Thursday, May 26th, 2016

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This recipe, provided to us by Jason Rivas, Executive Chef at South Coast Winery Resort & Spa, looks absolutely fabulous!  Chef Rivas says “To set the record straight, curry is not a dish.  It is a collaboration of spices and ingredients composed into one dish. Curries will vary from region to region, person to person, and family to family; but the best thing about a curry is it constantly evolves.”  You’ll want to pair this with South Coast Winery’s 2014 Riesling.

Ingredients:

Red Curry Paste:

2 tsp cumin seeds
2 tsp coriander seeds
1 tsp ground mustard
1 tsp paprika
4 tsp New Mexico Chili Powder
1 tsp black pepper
Juice of 1 lemon
2 tbsp olive oil
2 tsp salt
1 tsp turmeric
1 6 oz can tomato paste
6 each garlic cloves crushed
1 large knob of ginger, finely grated

Directions:
Place cumin, coriander, mustard, paprika, chili powder, and black pepper in a sauté pan.  Toast spices over a medium heat for about 1-2 min, stirring constantly to prevent burning. Toasting the spices will help to release flavors and will give a different dynamic to the spice.

Place the toasted spices in a spice grinder and grind to a powder.

In a medium size bowl mix everything together.  It should form a paste.

Chicken:

2 whole chickens
Olive oil
Salt & pepper

Directions:
Split each chicken into four pieces: Cut down the middle of the chicken, breast side first,  then continue all the way down through the back bone. Cutting through the back bone will require some force. Place one hand on the front of the blade to help set the blade into the bone; then grip the handle tight and push down hard to cut through the bone.

Cut in between the breast and the leg to separate the two. Repeat for both chickens.

Rub all the chicken parts liberally with the curry paste, let set for minimum 4 hours, up to 24 hours.

Heat a cast iron skillet over medium heat and preheat your oven to 350. Add a touch of olive oil to the skillet, season the chicken with salt and pepper, then place skin side down. Cook for about 4 mins then flip over. Once the chicken has been flipped over, place the skillet in the oven. Cook for about 20-30 mins. (or until chicken is done).

Photo courtesy of The Culinary Chronicles

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Wine Country Recipe ~ Tacos de Carnitas with Salsa Verde

Friday, April 29th, 2016

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So, are you a traditionalist and think that tacos are best enjoyed with beer or margaritas?  Well, we’re here to tell you that you’d be missing out if you didn’t consider serving them with wine instead! In honor of the upcoming Cinco de Mayo and our featuring of rosé wine this season, we dare you to try one of Temecula Valley’s dry rosé wines with this yummy Mexican favorite!

Ingredients:
2 medium onions
1/2 cup chopped cilantro
3 pounds boneless pork butt (shoulder), rind removed, cut into 2-inch cubes
Kosher salt
1 medium orange
6 cloves garlic, split in half
2 bay leaves
1 cinnamon stick, broken into three or four pieces
1/4 cup vegetable oil
6 medium tomatillos (about 1 1/2 pounds), peeled and split in half
2 jalapeño peppers, split in half lengthwise, stem removed
3 limes, cut into wedges
1 cup crumbled queso fresco or feta
24 corn tortillas

Directions:
Adjust oven rack to middle position and preheat oven to 275 degrees. Cut one onion into fine dice and combine with cilantro. Refrigerate until needed. Split remaining onion into quarters. Set aside. Season pork chunks with 1 tablespoon salt and place in a 9 by 13 glass casserole dish. The pork should fill the dish with no spaces. Split orange into quarters and squeeze juice over pork. Nestle squeezed orange pieces into casserole. Add 2 onion quarters, 4 cloves garlic, bay leaves, and cinnamon stick to casserole. Nestle everything into an even layer. Pour vegetable oil over surface. Cover dish tightly with aluminum foil and place in oven. Cook until pork is fork tender, about 3 1/2 hours.

Set large fine-meshed strainer 1 quart liquid measure or bowl. Using tongs, remove orange peel, onion, garlic, cinnamon stick, and bay leaves from pork. Transfer pork and liquid to strainer. Let drain for 10 minutes. Transfer pork back to casserole. You should end up with about 1/2 cup liquid and 1/2 cup fat. Using a flat spoon or de-fatter, skim fat from surface and add back to pork. Shred pork into large chunks with fingers or two forks. Season to taste with salt. Refrigerate until ready to serve. Transfer remaining liquid to medium saucepot.

Add tomatillos, remaining 2 onion quarters, remaining 2 garlic cloves, and jalapeños to saucepot with strained pork liquid. Add water until it is about 1-inch below the top of the vegetables. Bring to a boil over high heat, reduce to a simmer, and cook until all vegetables are completely tender, about 10 minutes. Blend salsa with hand blender or in a stand-up blender until smooth. Season to taste with salt. Allow to cool and refrigerate until ready to use.

To serve: Place casserole dish with pork 4-inches under a high broiler and broil until brown and crisp on surface, about 6 minutes. Remove pork, stir with a spoon to expose new bits to heat, and broil again for 6 more minutes until crisp. Tent with foil to keep warm.

Meanwhile, heat tortillas. Preheat an 8-inch non-stick skillet over medium-high heat until hot. Working one tortilla at a time, dip tortilla in bowl filled with water. Transfer to hot skillet and cook until water evaporates from first side and tortilla is browned in spots, about 30 seconds. Flip and cook until dry, about 15 seconds longer. Transfer tortilla to a tortilla warmer, or wrap in a clean dish towel. Repeat with remaining tortillas.

To eat, stack two tortillas on top of each other. Add two to three tablespoons carnitas mixture to center. Top with salsa verde, chopped onions and cilantro, and queso fresco. Serve with lime wedges.

Recipe courtesy of SeriousEats.com; photo courtesy of J. Kenji López-ALT

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Wine Country Recipe ~ Grilled Chicken and Avocado Salad with Lemon Vinaigrette

Thursday, March 31st, 2016

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This month, we’re featuring rosé wine, as there’s truly nothing more refreshing for spring celebrations and dining!  And truth be told, America has fallen in love with rosé wines; it’s one of the fastest growing segments in the US wine market.

Here’s a perfect recipe to pair with your favorite Temecula Valley Rosé. Tender grilled chicken is enhanced with a dazzling lemon vinaigrette.

Ingredients:

1 pound boneless, skinless half chicken breasts
extra virgin olive oil
salt and freshly ground black pepper
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
2 teaspoons finely grated lemon zest
2 teaspoons honey
1 teaspoon minced fresh rosemary leaves
½ teaspoon minced garlic
¼ teaspoon salt¼ teaspoon freshly ground black pepper
3 large avocados, peeled, seeded, and cut into bite-size pieces
3 cups baby or regular arugula leaves
1 piece Parmesan cheese (for shaving)

Directions:

1. Preheat the grill to medium high.
2. Cut each half chicken breast in half crosswise.
3. Brush the chicken pieces on both sides with olive oil. Season both sides with salt and pepper.
4. Grill the chicken pieces for 5 to 7 minutes on each side, until cooked through. Set aside to rest for 5 minutes.
5. To make the vinaigrette, pour the lemon juice in a large bowl. Whisk in the measured olive oil, lemon zest, honey, rosemary, garlic, and measured salt and pepper.
6. Cut chicken pieces crosswise into strips.
7. Add the chicken, avocado, and arugula to the vinaigrette. Toss gently to combine.
8. Divide the salad among the serving plates.
9. Top with shavings of Parmesan, cut with a vegetable peeler.

Suggested pairings: 

Callaway Vineyard & Winery ~ 2012 Special Selection Rosé of Sangiovese – A summery bouquet of rosy red fruit and flowers: strawberry, cherry, raspberry, rose petal and cherry blossom fill the nose and palate of this perfect warm weather wine.

Hart Winery ~ 2014 Rosé of Tempranillo –  Delightfully fruity, bursting with strawberry, watermelon and spice notes.

Miramonte Winery ~ 2014 Rosé – Racy strawberry and candied watermelon notes, beautiful melon and peach mid-palate, and long finish of rose petals, sugar-dusted citrus.

Oak Mountain Winery ~2013 River Rhodes Rosé of Syrah –  Blast of strawberries and tropical nuances in the nose with a smooth wild berry character on the palate.

Recipe and photo courtesy of The Wine Institute of California 

 

 

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Roasted Chicken Breast with Yukon Gold Potato Cakes and Infused Rosemary Oil Sauce

Monday, February 29th, 2016

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Tender chicken breast with a delicate, rosemary-scented cream sauce served alongside a golden-toasted potato cake with Parmesan. Pair with your favorite Temecula Valley Chardonnay.

Ingredients:

½ cup extra virgin olive oil

3 (3-inch) sprigs fresh rosemary

5 medium-sized Yukon Gold, or other waxy potatoes (about 1 ½ pounds), peeled and cut in half

2 tablespoons unsalted butter

1/3 cup half and half or light cream

1 teaspoon salt

2 tablespoons thinly sliced scallions, white and light green parts

2 eggs slightly beaten, divided

2 tablespoons vegetable oil

½ cup finely grated Parmesan cheese

4 (6-ounce) boneless half chicken breasts, skin on

For the sauce:

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

½ cup half and half or light cream

½ cup chicken stock

1 cup loosely packed flat leaf parsley leaves, finely chopped

½ teaspoon minced rosemary leaves

Salt and freshly ground black pepper

Directions:

Heat the olive oil in a small, heavy-bottomed skillet over low heat. Add the rosemary sprigs and cook for 10 minutes. Set the pan aside.

Put the potatoes in a large saucepan with enough water to cover them by 2 inches. Bring to a boil over medium-high heat and cook until tender about 20 to 30 minutes.

Drain the potatoes and return them to the pan, off the heat. Add the half and half, butter, and the 1 teaspoon salt. Mix and mash the potatoes with a large whisk or potato masher to a stiff, slightly lumpy consistency.

When the potatoes are completely cool, mix in the scallions, and half of the beaten egg.

Heat the oven to 375° F.

Coat a large baking sheet with the vegetable oil. Form the potato mixture into 8 round cakes, 1-inch thick, and place them on the oiled sheet.

Using a pastry brush, brush the tops of the potato cakes with the remaining egg and sprinkle with the Parmesan cheese. Bake for 40 minutes or until the tops of the cakes are golden brown.

While the potato cakes are cooking, sprinkle both sides of the chicken pieces generously with salt and pepper.

Heat 1 tablespoon of the rosemary oil in a medium, heavy-bottomed, ovenproof skillet over medium-high heat until hot but not smoking. Add the chicken breasts skin side down and cook for 5 minutes. Turn the breasts over and cook 2 minutes. Spoon the fat in the pan over the chicken breasts.

Place the skillet in the oven (with the potato cakes) and roast the chicken for 20 minutes. Remove the pan from the oven and transfer the chicken to a cutting board. Let rest, for at least 5 minutes.

In the meantime, make the sauce: Heat 2 tablespoons of the rosemary oil with the butter in a small saucepan. Stir in the flour, and bring to a sizzle over medium heat stirring frequently.

Add the chicken stock and half and half. Simmer for 2 minutes, stirring frequently, to thicken the sauce. Add the parsley and minced rosemary and simmer for 2 more minutes, stirring frequently. Season to taste with salt and pepper.

To serve, cut each half breast crosswise into 8 slices. Arrange the chicken slices and 2 potato cakes on each plate. Spoon the sauce over the chicken.  Serves 4.

Suggested Pairings:

Bel Vino Winery ~ 2013 Chardonnay – Classic aromas of white peach and pear complemented by toasted almond aromas.

Callaway Vineyard & Winery ~ 2012 Winemaker’s Reserve Chardonnay – Silky and fresh on the palate, reminiscent of tropical pineapples, zesty kumquats, creamy caramel and apples.

Falkner Winery ~ 2014 Chardonnay -Delicious ripe apple and apricot flavors in a medium bodied, creamy textured wine.

Thornton Winery ~ 2014 Chardonnay  – Green apples and barrel spices with a mineral note.

 Recipe courtesy of the Wine Institute of California

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Wine Country Recipe ~ Asian Pork Shoulder Stew with Anise

Tuesday, January 26th, 2016

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Fragrant anise adds a subtle sweetness to this warming stew. Pair with your favorite Temecula Valley Zinfandel or Pinot Gris.

Ingredients:

1 tablespoon vegetable oil
2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-inch (2.5cm) cubes
1 medium yellow onion, peeled and cut into 4 wedges
4 garlic cloves, peeled and crushed
2 tablespoons minced fresh ginger
3½ cups chicken stock
1 whole star anise pod
1 large sweet potato (about 1½ pounds) peeled, cut into 1-inch-thick rounds, each cut into 4 wedges
2 large carrots, peeled and cut into ¼-inch-thick rounds
3 tablespoons flour, mixed with 3 tablespoons cold water
soy sauce

Directions:

Heat the vegetable oil in a wide 5- to 6-quart pot over medium heat until hot but not smoking.

Add the pork and brown for 3 minutes on each side. Add the onion, garlic, and ginger; cook and stir for 3 minutes.

Add the chicken stock and anise. Turn the heat to low, cover, and simmer for 2 hours.

Add the potatoes and carrots. Uncover and simmer for 10 minutes.

Stir in the flour-and-water mixture and simmer for 10 minutes.

To serve, divide the stew among 4 to 6 bowls. Pass soy sauce at the table.

Suggested Pairings:

Danza del Sol Winery ~ 2014 Pinot Grigio – Aromas of honeysuckle and juicy pears with a hint of citrus lead into flavors of bright melon with a balanced, crisp acidity.

Leoness Cellars ~ 2013 Zinfandel – Rich and full-bodied, this wine offers aromas and flavors of sweet blackberry and plum with hints of spice and black licorice framed by soft tannins and a long, silky finish.

Maurice Car’rie Vineyard & Winery ~ 2012 Zinfandel – Aromas of raspberry jam, Red Delicious apples and finishes off with toasted black pepper.

Monte De Oro Winery ~ 2014 Pinot Gris – Off-dry-to-dry, medium-bodied wine with a nice balance of acidity, alcohol and flavor.

Recipe courtesy of the Wine Institute of California

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