Pork Loin stuffed with Raisins and Pine Nuts

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Photo by ChefMattRock

Pair with Eric Ross 2010 Struttin’ Red Tempranillo Blend
Serves 8

Ingredients:

3 tbsp plus 2 tbsp extra-virgin olive oil
3 large onions, thinly sliced, plus 1 large onion, chopped
5 sweet Italian sausages either sweet, spicy or turkey sausage
3 cloves garlic, minced 1 cup raisins
1/3 cup pine nuts
1/3 cup white wine
1 cup shredded Swiss cheese
1/4 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup fresh Italian parsley, chopped
2 tbsp fresh thyme, chopped, plus 3 sprigs 1 tsp each salt and pepper, divided
4 tbsp Dijon mustard
3-lb. centre-cut boneless pork-loin roast
1/2 tsp chili flakes
1 lb. mini Yukon Gold potatoes, cut in half lengthwise
2 carrots, peeled and cut diagonally in 1/2-in. thick slices 3 sticks of celery, chopped

Directions:

Pre heat oven to 400 degrees.

In a large saute pan, saute sausage meat in 3 tbsp olive oil over medium-high heat until almost cooked. Add sliced onions to sausage meat. As onions soften add minced garlic. Cook onions completely.

Add white wine and cook until wine has evaporated scraping bottom of pan for the bits that add flavor.

Transfer to a large bowl, mix with pine nuts, raisins, Parmesan, bread crumbs, chopped thyme and parsley, then let cool. (Note: Can make ahead; cover and refrigerate for up to 24 hours.) Once mixture has cooled, add Swiss Cheese.

Place pork, fat-side up, on a cutting board. Starting 1/2 in. from bottom of roast, cut a 1-in deep horizontal cut along length of roast. Continue to cut deeper into roast, pushing away or unrolling meat as you cut to form a 12- x 10-in. flat rectangle.

Mound sausage mixture along centre; fold pork in half to cover. Place 4 17-in. lengths of string crosswise under loin; tie at top and cut off excess string.

Brush with remaining oil; sprinkle with 1/2 tsp each salt and pepper. Transfer to roasting pan.

For vegetables: Mix together olive oil, thyme sprigs, salt, pepper and chili flakes in a large bowl. Add potatoes, carrots and chopped onions; toss to coat. Arrange around pork in roasting pan (Note: Can make ahead; cover and refrigerate for up to 12 hours.)

Roast in oven, basting 3 times with pan juices, until juices run clear when pork is pierced and meat is still slightly pink in centre, about 1 1/4 hours.

Transfer pork to cutting board and cover loosely with foil; let stand for about 20 minutes before carving into 8 slices. Continue to roast vegetables until potatoes are browned and tender, about 25 minutes more; serve with pork.

Pumpkin Fondue

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A beautiful roasted outside, pairs with the tender pumpkin flesh inside for a velvety experience as you scoop it out with toasted baguette and pair with the Eric Ross Pinot Noir and the Foggy Valley Pinot Noir. Serve with crusty bread for dipping and scooping or provide spoons for scooping the baked flesh from the shell. – Serves 12

Ingredients:

1 medium to medium-large orange pumpkin or 4 small individual pumpkins
2 Tbsp. olive oil
2 cloves minced or grated garlic
1 1/2 cups heavy cream
1 cup reduced-sodium chicken or vegetable broth
1/2 teaspoon grated nutmeg
2 1/2 cups coarsely grated Gruyère (6 oz)
2 1/2 cups coarsely grated Emmental (6 oz)
1 tablespoon olive oil
1 large baguette, cut into 1⁄2 inch slices.
3⁄4 teaspoon crushed red pepper
One 9-oz package frozen,artichoke hearts, thawed and
pressed dry
2 Tbsp shredded basil
Steamed rice or crusty bread for serving

Directions:

Preheat oven to 450°F with rack in lower third.

Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp about 7 minutes.

Slice the top off the pumpkin and reserve it. Hollow out the core and discard all the fibers and seeds. Make sure the pumpkin sits securely upright by cutting away enough from the bottom to make it flat. Season inside of pumpkin with 1/2 tsp salt and blend oil and garlic and rub into the interior of the pumpkin.

Whisk together cream, broth, nutmeg, 1 tsp salt, and 1/2 tsp pepper in a bowl. Mix together cheeses in another bowl.

Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)

Cover pumpkin with top and put in an oiled small roast- ing pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

Chocolate Merlot Sauce over Roast Beef Tenderloin

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Roast Beef Tenderloin photo courtesy of nimeck
Pair with Merlot
Serves 10

Ingredients:

1 c. minced shallots
1⁄2 c. minced carrot
1⁄2 c. minced celery strings removed
6 cloves garlic, minced
2 c. Merlot or other dry red wine
1 c. water or beef broth
3 tbsp. olive oil
1 (4-pound) beef tenderloin roast
2 tbsp. unsweetened natural cocoa powder
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
4 tsp. fresh thyme plus extra sprigs for garnish
4 tsp. fresh rosemary plus extra sprigs for garnish 4 oz. bittersweet or dark chocolate, grated
salt & pepper
1⁄4 c. chopped fresh parsley for garnish

Directions:

Preheat the oven to 425 degrees F.
Place the shallots, celery, carrots and garlic in a heavy roasting pan with cover and stir in the Merlot and water.
Heat the oil in a heavy skillet over medium heat and add the beef, browning it on all sides, about 10 minutes total and then transfer to the roasting pan. Sprinkle and rub with the cocoa, salt and pepper, thyme, rosemary and cover the pan.
Roast for 1.5 hrs and then remove the meat to a cutting board and let stand 5-10 minutes.
Strain the sauce into a saucepan over medium low heat. Add the grated chocolate and stir tasting and adjusting for salt and pepper.
Slice the roast and top with the warm sauce, garnishing with thyme, rosemary sprigs and parsley.

HOLIDAY APPS (that is appetizers!)

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Pair with Eric Ross 2010 Tempranillo and Gunfighter 2008 Cabernet Sauvignon

Chorizo in Red Wine:

Serves 8
1lb Chorizo Sausage
1-2 cups. Dry Red Wine, Tempranillo would be great
2 Tbsp freshly chopped mixed Herbs (thyme, parsley, oregano)
4 Garlic Cloves, crushed French bread cubes to serve

• Preheat the oven to 425 degrees
• Using a fork, prick the chorizo in several places.
• Place the sausages in a very shallow ovenproof dish and pour in the wine.
• Pour the wine, herbs and garlic over the sausage and bake for 10 minutes.
• Transfer the chorizo to a work surface and slice on the diagonal 1/4 inch thick and return to dish.
• Crusty artisan-style bread for serving.

**can be made the day before and re-heated before serving. The chorizo will benefit from the marination.

Savory Croquettes of Chicken and Ham

Serves 8
4 Tbsp. olive oil
4 Tbsp. flour
1 cup milk
4 oz ground chicken
2 oz Seranno or cooked ham, chopped 1 Tbsp. Fresh Parsley, chopped
small pinch of freshly grated nutmeg 1⁄4 tsp. salt
1⁄4 tsp. pepper
1 egg
1 cup day-old white bread crumbs or panko

Heat olive oil in pan, stir in the flour to form a paste and cook on a low heat for 1 minute stirring all the while. Remove from the heat and slowly stir in the milk until smooth. Return to the heat and gradually bring to the boil stirring constantly until the sauce thickens.
Remove the pan from the heat and add the ground chicken. Beat until smooth. Add the chopped ham, parsley and nutmeg and mix well. Season with salt and pepper.
Transfer the mixture into a dish and leave for 30 minutes until cool, then cover and refrigerate. If your mixture is too wet, add in a little of the breadcrumbs you will use for coating.
After chilling, take a big spoonful of mixture and with dampened hands shape into a fat sausage. Dip the
croquettas one at a time in the beaten egg and roll in the breadcrumbs until fully coated. Place on a plate and chill for 1 hour, if you are short on time you could put in the freezer for 15 minutes.
Heat the oil in a cast iron pan, and when a cube of bread browns in 30 seconds add the croquettas two or three at a time and fry for 10 minutes or until golden brown and crispy. Remove from the pan and drain well on kitchen paper. Serve the croquettas piping hot and ideally with a bowl of aioli (garlic mayo) for dipping.

Sherry-Garlic Beef:

Serves 8
1/4 cup parsley leaves
4 cloves garlic, cracked away from skins 1/4 cup extra-virgin olive oil
1 1/2 pounds tenderloin or sirloin of beef, well trimmed, cut into bite sized pieces or thin pieces (can be frozen 10 minutes prior for ease in slicing)
Salt and pepper 1⁄2 cup dry sherry
Place parsley and garlic in food processor and chop or chop together by hand.
Add about 2 tablespoons extra-virgin olive oil to a hot skillet.. Add meat and sear the pieces on all sides to caramelize it evenly. Add the garlic and parsley mixture to the pan. Turn to coat the meat. Season meat with salt and pepper. Add 1/2 cup sherry and turn the meat in the wine as it deglazes the pan. Transfer to a serving dish and serve with crusty bread.

Petite Saffron Meatballs

Serves 6-8
1/2 lb. ground veal
1/2 lb. ground pork
1 slice lean bacon, chopped as finely as possible
2 tsp. finely minced garlic
4 tbsp. finely minced parsley
3 tbsp. finely minced lettuce (preferably only the rib portion of Romaine lettuce leaves)
1 egg, lightly beaten
Salt to taste (if desired)
Freshly ground pepper to taste
3 tbsp. fine fresh bread crumbs
1 tbsp. milk
1 c. flour
2 tbsp. olive oil
2 tbsp. finely chopped onions
1/4 tsp. paprika
1/2 c. veal, chicken or beef broth
2 tbsp. dry white wine
1 tsp. loosely packed thread saffron

In a mixing bowl, combine the veal, pork, bacon, half of the garlic, 1 tablespoon of the parsley, the minced lettuce, egg, salt, and pepper. Combine the bread crumbs and milk. Let stand briefly and add this to the bowl. Blend well. Shape the mixture into 24 or more small balls, no larger than 1 inch in diameter. Dust with flour and shake off the excess. Set aside 1 teaspoon of the flour.
Heat the oil in a shallow casserole large enough to hold all the meatballs. Add the meatballs and brown them all over. Add the onions and cook until they are wilted. Sprinkle with the reserved 1 teaspoon of flour and the paprika. Cook 1 minute. Stir in the broth and wine. Bring to the boil. Cover and let simmer 40 minutes.
Meanwhile, put the remaining garlic in a mortar. Add 1 tablespoon of parsley, the saffron and salt. Crush thoroughly to make a paste. Stir this into the meatball sauce. Heat thoroughly and serve sprinkled with the remaining 2 tablespoons of parsley.
**Can be made in advance, adding the saffron mixture just before serving.

Baked Salmon with Capers, Goat Cheese and Red Wine

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Braised Salmon photo courtesy of u m a m i

Pair with Eric Ross 2010 Pinot Noir or RH 2008 Pinot Noir
Serves 4

Ingredients:

4 tbsp. olive oil
1/2 c. onion, chopped
1 tbsp. garlic, finely chopped
1/2 c. dry red wine
4 tbsp. capers
1 tbsp. fresh rosemary, chopped (or 1 tsp. dried) 1 tsp. fresh oregano, chopped (or 1/2 tsp. dried) 1/8 tsp. hot red pepper flakes
1/2 c. canned tomatoes, crushed
Salt to taste
Pepper to taste, freshly ground
12 pitted black olives
4 (6 oz. ea.) boneless salmon fillets
1/3 lb. goat cheese, crumbled
2 tbsp. anise-flavored liquor (like Ricard)
4 tbsp. fresh coriander, chopped

Directions:

Heat 2 tablespoons of the olive oil in a saucepan. Add onion and garlic. Cook briefly while stirring.
Add wine, capers, rosemary, oregano, pepper flakes, tomatoes, salt, pepper and olives. Bring to a boil and simmer 5 minutes.
Pour 1 tablespoon of the oil in a baking dish large enough to hold the fish in one layer. Arrange fish skin side down. Sprinkle with salt and pepper.
Pour the tomato sauce around the fish fillets. Brush the top of the fillets with the remaining 1 tablespoon oil and the cheese.
Bake in a preheated 475 degree oven for 5 minutes. Sprinkle with the Ricard. Switch to the broiler and broil for 5 minutes. Do not overcook. Sprinkle with the coriander and serve immediately.

Braised Beef in Zinfandel

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Braised Beef photo courtesy of FotoosVanRobin

Pair with Peterson Zinfandel 2009 or Eric Ross Zinfandel 2009
Serves 6

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Ingredients:

1 (3 1/2 pound) chuck roast, boneless
Salt and ground black pepper
4 oz pancetta, cut into 1/4-inch cubes
2 medium onions, chopped medium (about 2 cups) 2 medium carrots, chopped medium (about 1 cup) 2 ribs celery, chopped medium (1 cup)
1 Tbsp tomato paste
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1/2 teaspoon sugar
1 Tbsp all-purpose flour
1 (750 ml) bottle Zinfandel wine (can substitute Cabernet Sauvignon)
1 can (14 1/2 ounces) diced tomatoes , drained
1 sprig fresh thyme leaves , plus 1 teaspoon minced leaves
1 sprig fresh rosemary
10 sprigs fresh parsley leaves

Directions:

1. Prepare the roast by cutting it in two along a major seam. Use a knife to remove large pieces of fat from each piece, leaving thin layer of fat on meat. Season the pieces on all sides with salt and pepper. Put the two halves back together and tie with kitchen twine to keep it from falling apart.
2. Adjust oven rack to middle position; pre-heat oven to 300°F. Pat beef dry with paper towels. Place pancetta in 8-quart heavy- bottomed Dutch oven. Cook pancetta over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towel-lined plate and reserve. Pour off all but 2 tablespoons fat from the pan. Place pan over medium-high heat. Heat until the fat begins to smoke. Add beef to pot and cook until well browned on all sides, about 8 minutes total. Transfer beef to large plate; set aside.

3. Reduce heat to medium; add onions, carrots, celery, and tomato paste to pot and cook, stirring occasionally, until vegetables begin to soften and brown, about 6 minutes. Add garlic, sugar, flour, and reserved pancetta; cook, stirring constantly, until combined and fragrant, about 30 seconds. Add wine and tomatoes, scraping bottom of pan with wooden spoon to loosen browned bits; add thyme sprig, rosemary, and parsley. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to boil, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every 45 minutes, until a fork easily slips in and out of meat, about 3 hours.
4. Remove from oven and transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle about 5 minutes, then, using wide shallow spoon, skim fat off surface. Add minced thyme, bring liquid to boil over high heat, and cook, whisking vigorously to help vegetables break down, until mixture is thickened and reduced to about 3 1/2 cups, about 18 minutes. Strain liquid through large fine-mesh strainer, pressing on solids with spatula to extract as much liquid as possible; you should have a couple cups strained sauce. Reduce sauce further until you have 1 1/2 cups. Discard solids in strainer. Season sauce to taste with salt and pepper.
5. Remove kitchen twine from meat and discard. Using chef’s or carving knife, cut meat against grain into 1/2-inch-thick slices. Divide meat between warmed bowls or plates; pour about 1/4 cup sauce over and serve immediately.

Holiday Pork Roast Stuffed with Brown Rice

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Stuffed Pork Roast photo courtesy of seriouslygood1

Pair with Arbios 2006 Cabernet Sauvignon or 2008 Gunfighter Cabernet Sauvignon.
Serves 6-8

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Ingredients:

3/4 cup slivered almonds
2 tablespoons butter
3/4 cup sliced green onions
3/4 cup chopped celery
4 cups cooked brown rice
3/4 cup orange juice, divided
2 tablespoons grated orange peel
1 tablespoon diced crystallized ginger, divided
1/2 teaspoon salt
1 boneless pork loin roast, about 3 1/2 to 4 1/2 pounds, rolled
1 teaspoon dried rosemary, crushed
1/4 teaspoon coarsely ground black pepper
16 ounces whole cranberry sauce (canned)
1 orange, peeled & sectioned

Directions:

Cook almonds in butter in large skillet over medium- high heat until lightly browned. Add onions and celery; cook until vegetables are tender crisp. Stir in rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger, and salt; set aside. Untie roast; spoon rice mixture lengthwise between loins. Retie roast securely with string at 2- to 3-inch intervals; place, fat side down, on rack in shallow roasting pan. Combine rosemary and pepper; sprinkle over roast. Insert meat thermometer, or use an instant read thermometer to check temperature while roasting. If using a regular meat thermometer, it should not be inserted into stuffing or fat. Bake at 325° for 1 1/2 hours. Combine cranberry sauce, remaining orange juice, remaining ginger, and orange in small saucepan; stir well. Simmer over medium heat 25 minutes, stirring occasionally. Brush about 1/2 cup cranberry mixture over pork. Bake for 15 minutes longer, or until meat thermometer registers about 160° Let roast stand for 10 minutes before slicing. Remove string and slice roast. Serve with remaining cranberry sauce.

Grilled Skirt Steaks with Two Chimichurris

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Grilled Skirt Steak photo courtesy of macten

Recipe created by Michelle Bernstein
Pair with Saracina Malbec 2009
Serves 4

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Ingredients:

2 skirt steaks (1 pound each), trimmed of all silver skin 1 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 chimichurris (traditional and red)
Traditional Chimichurri (Makes about 1 cup)
1 cup finely chopped fresh flat-leaf parsley leaves 2 Tbsp. fresh oregano
2 Tbsp. minced garlic
1 to 2 tsp. crushed red pepper flakes
3 Tbsp. red wine vinegar
1/2 cup olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Note: Traditional Chimichurri must be made at least an hour before serving.
Put parsley, oregano, garlic, red pepper flakes, and vinegar into a blender or food processor and process until it becomes a coarse paste. Use a rubber spatula to scrape mixture into a bowl or other container. Stir in olive oil; add salt and pepper. Let sit for at least 1 hour before serving.

Adapted from Michy’s restaurant and Cuisine à Latina by Michelle Bernstein. Read more: www.oprah.com/food/Red-Chimichurri

Directions:

Preheat a gas grill or a ridged grill pan to medium-high heat or prepare a fire in a charcoal grill, letting the coals burn until covered with white ash.
Season steaks with salt and pepper. Grill for 4 minutes on each side for medium-rare; 5 1/2 to 6 minutes for medium. Let rest 10 minutes before slicing thinly. Serve with chimichurri sauces.
Red Chimichurri (Makes about 1 1/2 cups)
1 medium Spanish onion , minced 1 tsp. saffron threads
1/2 cup olive oil
3 Tbsp. sherry vinegar
1/2 cup coarsely chopped flat-leaf parsley leaves 1 Tbsp. sweet paprika
1 clove garlic , minced
Pinch of cayenne pepper
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Put onion and saffron threads in a small, heavy saucepan with 1/2 cup water. Heat over medium heat until saffron turns water red, about 4 minutes. Pour mixture into a bowl and let cool.
Add remaining ingredients to the saffron mixture, and stir to combine.