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Herbed Pulled Pork

2020-01-13 18:30:52

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Ingredients

1. 2 tablespoons whole fennel seed
2. 1/2 cup olive oil
3. 4 cloves garlic, grated
4. 2 tablespoons chopped fresh rosemary
5. 1 tablespoon salt
6. 2 teaspoons each dried thyme and oregano leaves
7. 1 teaspoon ground black pepper and paprika
8. 4 to 5 pounds boneless pork shoulder
9. 1 cup LE19 Cape Blend wine
10. 1 large sweet onion, finely sliced
11. 1 cup chicken broth
12. 1/4 cup tomato paste

Instructions

1. Use a spice grinder or mortar and pestle to coarsely grind fennel.
2. Blend fennel with olive oil, garlic, rosemary, salt, thyme, oregano, pepper, and paprika.
3. Cut pork into 6 to 8 large chunks. Coat in herb oil; marinate for at least four hours or overnight.
4. Brown pork, in batches, in large, nonstick skillet set over medium–high heat. Transfer to slow cooker along with onion; stir wine with broth and tomato paste and pour over meat.
5. Cook on low for 8 to 10 hours (or on high for 4 to 5 hours) until meat is fork tender. Remove pork to a board and shred with two forks. Drizzle with a little cooking broth to moisten.
6. Serve as desired.

Notes

1. To prepare in an electric pressure cooker, use the "sauté" or "browning" function option to brown pork in batches. Set aside. Us wine to deglaze pan, scraping up any browned bits. And onions, broth and tomato paste; stir to combine. Nestle pork into liquid. Cook on high pressure for 60 minutes or until fork tender.
2. For red wine gravy, strain cooking liquid and measure 2 cups into a small sauce pan; 12 tablespoons each cornstarch and water and stir it into cooking liquid. Set over medium heat; simmer, stirring often until thickened.
3. Pair with LE19 Cape Blend

Adapted from Winexpert

Adapted from Winexpert

Wines By Design https://www.winesbydesign.biz/

Check out the Winexpert LE19 releases!

Salmon with Citrus Tarragon Butter

2020-01-13 16:22:55

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Ingredients

1. Citrus Tarragon Butter
2. 1/2 cup softened butter
3. 2 tablespoons finely chopped tarragon or parsley
4. 2 tablespoons grainy mustard
5. 1 tablespoon finely grated orange zest
6. 1 teaspoon honey
7. 1 clove garlic, minced
8. 1/2 teaspoon ground black pepper
9. Salmon
10. Four boneless skinless salmon fillets (about 6 ounces each)
11. one large orange (reserve from grading zest), then sliced
12. Sea salt and pepper

Instructions

1. Blend butter with tarragon, mustard, orange zest, honey, garlic, and pepper. Scrape butter onto a sheet of plastic wrap; form into a log and chill for one hour or until set.
2. Preheat oven to 425°F (220°C). Arrange oranges on a parchment paper–lined baking sheet to create 4 beds for the fish. Place fish on orange slices; season with salt and pepper. Roast fish for 10 to 12 minutes or until just coral in the center.
3. Remove pan from oven and immediately place a couple thin slices of butter onto each fillet to melt and glaze fish.

Notes

1. Store extra flavored butter in the freezer as a quick flavor booster to all kinds of dishes. It is a delicious tossed with steamed green beans, asparagus or brussels sprouts topped with toasted almonds. And a few spoonfuls and quick rice for pilaf; or used to based roast chicken or pork chops.

Adapted from Winexpert

Adapted from Winexpert

Wines By Design https://www.winesbydesign.biz/

Check out the Winexpert LE19 releases!

Caprese Flank Steak

2020-01-13 15:40:04

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Ingredients

1. 1/3 cup olive oil
2. 3 tablespoons balsamic vinegar
3. 1 tablespoon minced garlic
4. 2 teaspoons dried oregano leaves and coarse salt
5. 1/2 teaspoon dried thyme leaves and ground black pepper
6. 1 pint cherry tomatoes
7. 1 tablespoon Worcestershire sauce
8. 1 1/2 pound flank steak
9. Cubed fresh mozzarella cheese, torn basil and balsamic glaze (optional)

Instructions

1. Whisk olive oil with balsamic vinegar, garlic, oregano, salt, time, and pepper until well combined. Measure out 2 tablespoons; toss with tomatoes.
2. Whisk wish to share sauce into remaining marinate income by mistake in a Ziploc bag; massage to cut steak.Marinate steak and tomato mixture is for at least four hours after 25 hours; bring to room temperature 30 minutes before grilling.
3. Preheat grill to medium high.
4. Thread tomatoes onto soaked wooden skewers. Remove steak for marinade and pat dry.
5. Grill steak for 45 minutes per side for medium rare or to preferred doneness. Tent with foil; rest for 10 minutes before slicing across grain.
6. Grill tomatoes, turning often for three minutes, until slightly charred and blistered. Serve tomatoes over sliced steak along with cheese, basil and balsamic glaze (if using).

Notes

1. Flank steak is most tender when serve medium-rare to medium. A 1-inchthick stick steak should take 4 to 5 minutes per side and have an internal temperature of 140°F (60°C) for medium-rare or 150°F (65°C) for medium.
2. Pair with LE19 Pacific Quartet Red

Adapted from Winexpert

Adapted from Winexpert

Wines By Design https://www.winesbydesign.biz/

Check out the Winexpert LE19 releases!

Lemon Garlic Shrimp and Ferro Bowls

2020-01-13 15:00:25

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Ingredients

1. 1 1/2 cups dry Farro
2. 3 tablespoons olive oil, divided
3. 1 tablespoon minced garlic
4. 1 tablespoon finely grated lemon zest and lemon juice
5. 1 teaspoon dried oregano
6. Pinch hot pepper flakes
7. 1 pound large shrimp, thawed and peeled, tails removed
8. 1 bunch kale, stemmed and torn (about 8 cups)
9. Salt and pepper
10. 1 1/2 cup grape tomatoes, halved
11. Crumbled feta cheese and quartered black olives (optional)

Instructions

1. Cook farro in a large pot of boiling salted water according to package directions or until tender. Drain well.
2. Meanwhile, whisk 2 tablespoons olive oil with garlic, lemon zest, lemon juice, oregano, and hot pepper flakes. Add shrimp and toss to coat.
3. Heat remaining oil in a large skillet over medium heat. Add kale; cover for one minute. Season with salt and pepper. Cook, stirring often, until wilted. Remove to bowl and reserve.
4. Increase heat to medium high. Add shrimp with marinade and cook, stirring often, for 2 to 3 minutes or until shrimp are pink. Add tomatoes and cook for one minute to warm slightly. Return kale to skillet; toss to coat.
5. Divide hot ferro between serving bowls. Top with skillet shrimp mixture. Garnish with feta and olives to taste.

Notes

1. Replace farro with 3 cups of another grain such as hot could barley, brown rice, or quinoa.

Wines By Design https://www.winesbydesign.biz/

Check out the Winexpert LE19 releases!