Menu
Cart 0

Food & Wine — pork

Hearty & Meaty Cassoulet

Posted by Monica Yu on

Hearty & Meaty Cassoulet

Have any extra ingredients from your New Year Party? Don't let it go to waste, start off the 2019 new year with this slow cooking, aromatic and savory Cassoulet. Cassoulet originated from South of France, so we suggest you pair this with a Cabernet/Syrah blend such as Chateau La Tour de l'Eveque Noir et Or  . It has a Syrah base, making them natural partners for thick stews. The pungent, wild flavors of pork and lamb will be tamed when served with Syrah. Serves 6–-8 people, Cook Time 2–-2 ½ hours Ingredients: 1 lb of Pork Butt, cut into 1” cubes 1 lb of Leg of...

Read more →

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....

Read more →

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...

Read more →

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...

Read more →

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...

Read more →


Sale

Unavailable

Sold Out