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Food & Wine — pork

Choucroute Garnie

Posted by Monica Yu on

Choucroute Garnie

  We continue the inspiration of Anthony Bourdain on a second recipe which is linked to the region where he was last found. (View previous recipe here). Bourdain died in Kaysersberg, France which is a small village in the Alsace region of France. It shares a border with Germany and has a thriving wine and food culture. Although he has been known to dine in the fanciest restaurants in the world, Bourdain's roots are traced to street food and simple dishes that represents the terrior and tell stories. Choucroute Garnie is a classic Alsatian recipe for preparing sauerkraut and sausages....

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Pink Peppercorn Christmas Pork

Posted by Leo Coulourides on

Pink Peppercorn Christmas Pork

It's time to "get piggy with it" this Christmas. This year we're celebrating with a special pork dish that is both sweet and savory. The rich, velvety sauce adds delicious decadence to this thick cut of meat. Pink peppercorns garnish the dish adding a touch of festive color to the dish. This pork is great with a side of mashed potatoes, celeriac puree or roasted root vegetables. Let the sauce run into one of these sides in lieu of gravy or butter. Try this with our pork friendly Zinfandel.  With an underlying sweetness and lightness it is best to pair with...

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Spanish Meat and Seafood Paellas

Posted by Leo Coulourides on

Spanish Meat and Seafood Paellas

We got together with Ray and Terri Riojas from Rio de Ojas Gift Shop in Claremont for a special birthday dinner celebration of homemade paella and tapas. Historically, Paella has Spanish origins and was created out of a need to use miscellaneous leftovers. These recipes include many meats and other ingredients which can be swapped or modified as desired. Ray created two paella dishes, meat and seafood, to share with us and now we share these recipes with you. Pair these either of these dishes with a platter of tapas, a great bottle of wine and friendly faces.  Three Meat...

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White Asparagus with Sabayon Sauce

Posted by Monica Yu on

White Asparagus with Sabayon Sauce

Fresh ingredient is the key to this Spring inspired dish. While traveling in France during the month of March and April, you will almost always see restaurant signs for this seasonal treat. Waiters will encourage you to order it because it is the season's hottest vegetable. White asparagus is grown underground, thus the lack of chlorophyll which turns them green. Slightly milder in flavor and a bit more tender, we don't mind pairing this with a nice White Wine.  White Asparagus with Sabayon Sauce Ingredients: 1 cup dry white wine 3 tbs white wine vinegar Sea salt 1 lb white asparagus...

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Super Bones! Asian Spiced St. Louis Pork Ribs

Posted by Leo Coulourides on

Super Bones! Asian Spiced St. Louis Pork Ribs

It's almost time for Super Bowl!!! Many of us get excited about this annual heated match up, but all of us get excited to grub down on delicious, and often not nutritious, party food. Kick off your football party right with this recipe for Asian Spiced St. Louis Pork Ribs. Don't forget to balance out the dish by serving up this rack with a side of quick pickled salad. Many cultures believe that vinegar helps with digestion, therefore what better day to try out this recipe?  Our bellies certainly need all the help they can get digesting meaty ribs and...

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