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pork and Pinot Noir?
- Thread starter drssouth
- Start date
Kay Bixler
Kay Bixler
Sage.
Tristan Welles
Tristan Welles
Rillette.
Next question.
Next question.
Scott Kraft
Scott Kraft
Red-cooked pork shoulder or belly.
Keith Levenberg
Keith Levenberg
Pied de cochon?
Now that you mention it, you don't seem to see a lot of pork in Burgundy other than in lardon form.
Now that you mention it, you don't seem to see a lot of pork in Burgundy other than in lardon form.
Jeff Grossman
Jeff Grossman
Pork tamales.
New World pinot.
New World pinot.
brine a bone in pork loin roast (rack of pork) with a lot of garlic, fennel seed, peppercorns, and a sprig of rosemary (no sugar or anything sweet). Remove from brine, dry, sear outside. Rub with a mixture of parsley, garlic, anchovy, sage, fennel fronds, peppercorns, and olive oil all pureed together. Roast in oven over a bed of sliced fennel, thyme sprigs, and the garlic cloves from the brine until between medium rare and medium. Remove pork and cover to let finish cooking/rest. Meanwhile put roasting pan on top of stove over medium heat to finish carmelizing veggies.
Perfect with burgundy!
Perfect with burgundy!
originally posted by maureen:
finish carmelizing veggies.
I like this idea....go ahead veggies, make my day!
Jay Miller
Jay Miller
originally posted by Scott Kraft:
Red-cooked pork shoulder or belly.
We have a winner. Not one of my favorite preps by itself but a great red wine match.
Scott Kraft
Scott Kraft
originally posted by Jay Miller:
originally posted by Scott Kraft:
Red-cooked pork shoulder or belly.
We have a winner. Not one of my favorite preps by itself but a great red wine match.
Yeah it's a bit much without wine and strange with beer.
Claude Kolm
Claude Kolm
Gonna do a classic po'k chops in a wine, mustard, and cream (well, yogurt as a healthy substitute for crème fraîche) sauce tonight. Not grand -- just staying at home on a rainy night; will pair with a de Villaine Mercurey and a Werner Hochheimer Spätburgunder, and whatever strikes the fancy that is available if the previous two don't satisfy. (Previewing the Mercurey, I don't think there will be anything else.)
Christian Miller (CMM)
Christian Miller
originally posted by Keith Levenberg:
Pied de cochon?
Now that you mention it, you don't seem to see a lot of pork in Burgundy other than in lardon form.
Jambon Persille' (yum, yum)! But I always think of it with Chablis or St.Bris for some reason. Then there's Bocuse's recipe of ham cooked in hay, which I think starts with harvesting an armful of fresh hay (preferable organic), not very convenient for city dwellers.
francois_olivier
francois olivier meunier
I prefer red wines with a "jambon persillé", like beaujolais or Loire wines.
Ian Fitzsimmons
Ian Fitzsimmons
originally posted by MLipton:
Sauté a selection of mushrooms with shallots in butter. Roll a pork tenderloin around the mushroom/shallot sauté, tie it up, immerse in chicken stock and braise until tender.
Mark Lipton
Do you mean loin or tenderloin? If TL, what, do you double it over so that tying is necessary? Did you butterfly it? Also, doesn't all the mushroom-shallot goo just wash off in the broth? I'm curious because this recipe in principle seems simple enough for even a kitchen klutz like me to benefit from.
Ian Fitzsimmons
Ian Fitzsimmons
originally posted by Claude Kolm:
Gonna do a classic po'k chops in a wine, mustard, and cream (well, yogurt as a healthy substitute for crème fraîche) sauce tonight. Not grand -- just staying at home on a rainy night; will pair with a de Villaine Mercurey and a Werner Hochheimer Spätburgunder, and whatever strikes the fancy that is available if the previous two don't satisfy. (Previewing the Mercurey, I don't think there will be anything else.)
2009 Montots? I have a bottle on deck to try in the next few weeks.
Claude Kolm
Claude Kolm
That's his only Mercurey.originally posted by Ian Fitzsimmons:
originally posted by Claude Kolm:
Gonna do a classic po'k chops in a wine, mustard, and cream (well, yogurt as a healthy substitute for crème fraîche) sauce tonight. Not grand -- just staying at home on a rainy night; will pair with a de Villaine Mercurey and a Werner Hochheimer Spätburgunder, and whatever strikes the fancy that is available if the previous two don't satisfy. (Previewing the Mercurey, I don't think there will be anything else.)
2009 Montots? I have a bottle on deck to try in the next few weeks.
Steven Spielmann
Steven Spielmann
2006 Montots is drinking very well right now. The 09 seems like it is going to be a very good wine too but it was a bit young for me when I sampled it a few weeks ago. Although, maybe with some pork it would be just right.
originally posted by Ian Fitzsimmons:
originally posted by MLipton:
Sauté a selection of mushrooms with shallots in butter. Roll a pork tenderloin around the mushroom/shallot sauté, tie it up, immerse in chicken stock and braise until tender.
Mark Lipton
Do you mean loin or tenderloin? If TL, what, do you double it over so that tying is necessary? Did you butterfly it? Also, doesn't all the mushroom-shallot goo just wash off in the broth? I'm curious because this recipe in principle seems simple enough for even a kitchen klutz like me to benefit from.
Ian,
The tenderloin we get here in the heart of pork country is a long, cylindrical cut of pork. You may see it sold as "pork loin roast" or "center cut pork loin," both of which are the same thing. I open it up with a cut to the center to form a long, thin strip of meat, place the stuffing in a line in the center, then roll it up and tie it off. If you don't overstuff and tie it tightly, you shouldn't have any problems keeping the stuffing inside.
Mark Lipton