All recipes paired with wine, Pork

Pork cutlets baked in creamy potatoes

Pork cutlets baked in creamy potatoesThis is the easiest way to get both juicy pork cutlets and creamy potatoes without slaving in the kitchen for several hours. And, you got great smelling meal made from scratch in less than hour!

Pork cutlets baked in creamy potatoes

Ingredients (for 4):

4 thin pork cutlets or boneless chops
You can also use 4 thicker slices of Costco marinated pork-(doesn’t need more seasoning!)
6 raw potatoes sliced thinly
1/2 leek finely chopped
1 cup of heavy cream
Italian roast Pelago seasoning
(or use simply salt and pepper)

Trim off excess fat of your cutlets and season with Italian Roast Pelago seasoning on each side. If you are using marinated pork, no need to add more seasoning, the meat is already tasty. Peel potatoes and slice them into 2 inch slices. I left my skin on – follow your personal preference.

In the oven proof skillet cover the bottom with sliced potatoes (one layer only). No need to grease the dish. Sprinkle potatoes with Italian roast seasoning (or salt and pepper) and a part of chopped leek. The second level is going to be a meat.

Spread the slices of meat over the potatoes so they don’t overlap. If you need to make more portions, choose wider skillet so you can spread the meat. Continue with another layer of potatoes. Season each layer of potatoes and sprinkle with chopped leek. You can make more than 1 layers of potatoes on top. Last layer should be potatoes.

Pour heavy cream all over your dish so all the potatoes are covered equally. Cream will soak down but make sure the top layer of potatoes is moist. Cover with aluminum foil and bake in oven at 350 º F for 30 minutes.

Pork cutlets baked in creamy potatoes

After 30 minutes take of the foil and continue baking for another 20 minutes or until the top potato slices are brown and the most of the cream have soaked in. Cut the baked dish into portions with metal spatula and serve at the table directly from the dish.

It wasn’t easy to arrange this meal nicely, but the taste of it makes up for the aesthetic part a big time!

Wine pairing suggestions:
I reached for bigger, buttery Californian Chardonnay to pair with the creaminess of this dish. Unfortunately, wines of that category are not as inexpensive anymore. My “reasonably priced, yet high quality Chardonnay came from Acacia winery in Carneros.

My second choice was Cline Cashmere – a beautiful GMS (Grenage, Mourvèdre and Syrah) made by Cline Cellars from Sonoma, California. The red paired well with the seasoning of this dish but it was slightly overpowering. I must admit that I enjoyed it anyway. This wine is simply delicious with or without the food.

All recipes paired with wine, Pork

Gourmet Sliced Pork with Mirasol Peppers

Gourmet Sliced Pork with Mirasol PeppersThis recipe is a bit spicy (although you can control the heat) so I wouldn’t recommended to prepare it for small children. Most likely they are not going to appreciate it :). But if you want to enjoy a good bottle of spicy Shiraz with yummy meal, by all means go for it and try it out!

Gourmet Sliced Pork with Mirasol Peppers

Ingredients:

1 pound of pork
2 egg yolks
3 sliced pickled mirasol peppers (you can use cayenne or mix of pickled chiles, or fresh jalapeno)
1 small onion
1 tablespoon of curry powder
2 tablespoons of corn starch
salt and pepper
2 spoons of oil

Clean meat from excess fat and slice into thin, small noodles. Season with salt and pepper and mix with two egg yolks. Let’s sit for 30 minutes.

Add 1 small onion finely chopped, curry and 3 sliced chiles. If you are using fresh peppers, 1-2 is enough, depends on the size. You can decrease the heat by discarding the seeds. Pickled peppers have a different, milder taste.

Add 2 spoons of corn starch to the meat and carefully mix together.

Heat oil in heavy duty pan and add the meat mixture. Stir and mix with wooden spoon on medium-high heat until brown on all sides. Baste a little bit with the juice from pickled chiles (wine is fine too, if you were using fresh peppers).

I have served it with my favorite home recipe for potato pancakes (no, nobody in my country would dare serve it with apple sauce, sorry) – and it worked together wonderful. You can also make roasted potatoes, french fries or rice to serve with this dish.

Wine pairing suggestions:
To pair with this spicy dish, I chose two different blends of fruity Australian Shiraz – one made by oldest Australian winery Penfold’s (a maker of legendary Grange) called Koonunga Hill Shiraz Cabernet and the other one from Peter Lehmann called Clancy’s. Some of you, who comes to my wine dinners, had the opportunity to taste most of Lehmann’s wine portfolio at one of our previous wine dinners…

All recipes paired with wine, Pasta, Pork

Ham and Pasta Bake (aka Best Ham Leftover Dish)

This recipe was originally created to use a leftover ham. But it was so tasty and became so popular, that it made its place into our regular repertoire of favorite recipes. Cheap and easy to make.

Ham and Pasta Bake (aka Best Ham Leftover Dish)

Ingredients:
1 bag of favorite pasta any shape (I like elbows or shells) – cooked al-dente
few table spoons of olive oil
1 small onion, halved and chopped into half a rings
half a leek (optional) – clean and cut into slices
1 half of green pepper –
2 cups of leftover ham, cut into a small cubes (you can also use a leftover sausage in place of ham)
6-8 eggs (you can substitute part of it by egg whites)
1/4 cup of milk
salt and pepper

Cook pasta according to instructions, drain and place in a large bowl. Sprinkle pasta with an olive oil and stir. Season with salt and pepper. Add pieces of ham, peppers and leeks and mix it all together.

Spread a pasta mixture into a medium sized baking pan (since we already put some oil directly to the pasta, there is no need to grease the pan) about 2 inches high and put in oven for 20-30 minutes. (I usually leave it a little longer because I like the hard crust pasta develops on the edges).

When the onion and leaks are cook soft and pasta is getting spots with crust, take the dish out of the oven. Beat eggs, mix it together with milk (event. egg whites if you choose), add a little more of salt and pepper and pour evenly over the baked pasta. It should be all covered. If necessary, add more eggs.

You can also add 1/2 of grated cheese (any kind) to the egg mixture to create another, richer flavor. Totally optional.

Return dish to the oven and bake another 15 – 20 minutes or until the eggs are set (it depends on thickness of your mixture). Pierce the pasta dish with a wooden stick to check if eggs are set all the way through. (if you take out the stick and it’s dry, the dish is ready).

Remove from the oven and let cool a little before serving. We like to cut pieces and serve it directly from the baking dish with a pickle on the side.

Wine pairing suggestion:
This is a delicate dish but the eggs and ham makes it rich in flavors. I was looking for a little more bodied white wine to pair with and came up with a new Australian blend from Peter Lehmann’s winery called Layers. It was divine! If you have an oaky Californian Chardonnay, that would work very well too!

All recipes paired with wine, Pork

Pork chops with wine and capers

This recipe is very simple, quick and super delicious (unless you don’t care for capers, but you could skip those). When I made it and started to add stuff to the sauce, it became so rich – it made the whole dish. I really enjoyed it. Hope you would too.

Pork chops with wine and capers

Ingredients:
4 pork boneless chops (or how many you might need)
1 cup of white wine (red is fine too)
1/4 of unsalted butter stick (about 2 tablespoons)
1 teaspoon of Dijon mustard
1/2 shallot
2 tablespoons of fine capers (drained)
salt and freshly ground black pepper
Oil for cooking

Clean pork chops from fat but leave a little bit on. Season both sides with salt and freshly ground pepper. Heat a heavy duty pan with oil and fry pork chops on each side for 3 minutes (if thicker chops, add a minute). Take the meat out, keep in warm bowl and cover with aluminum foil.

Add a little more oil if necessary and cook finely chopped shallot for a minute. On medium heat, add wine to the pan and carefully turn the pan in your hand a few times to de-glaze all the good stuff left from meat. Use a wooden spoon to scrape everything, if need.

Add Dijon mustard and stir to dissolve and mix it together. Add butter and let it melt. It will add flavor and also thicken the sauce. Taste and season with more salt and pepper, if desired. Don’t forget that capers are salty, when you season.

Let cook on medium heat for an additional 2-5 minutes, or until the liquid is reduced to a thicker sauce. Stir occasionally. At the end add capers and return your chops to the pan to warm it up. I have served it with broccoli rabe but you can pick your own favorite side dish. Perhaps roasted potatoes will compliment this dish.

Wine pairing suggestion:
The saltiness and the distinguish flavor of capers and rich sauce of this dish matched very well with Remo Farina Ripasso from Valpolicella Classico, Veneto, Italy. The other, a bit lighter red I tried to match was Capezzana Barco Reale From Italian Tuscany. Both Italian reds worked really well.

All recipes paired with wine, Pork

Crisp pork Medallions with Creamy Caper Sauce

Crisp Pork Medallions with Creamy Caper Sauce
(recipe and picture: courtesy of Ken K.)

Ingredients:

For sauce:
2/3 cup plain yogurt (6 oz; preferably whole-milk)
3 tablespoons mayonnaise
2 tablespoons drained bottled capers, finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley
1/8 teaspoon black pepper

For pork:
1 1/2 to 1 3/4 lb pork tenderloin
3/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 cup fine dry bread crumbs
About 1 cup vegetable oil for pan frying

Special equipment: an instant-read thermometer

Garnish: lemon wedges; watercress or other baby greens

Stir together all sauce ingredients in a bowl until combined. Then chill, covered, until ready to use.

Place oven rack in middle position and preheat oven to 350°F. Cut pork crosswise into 1 1/4-inch-thick slices (medallions). Whisk together flour, salt, and pepper in a shallow bowl. Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.

Working with 1 medallion at a time, dredge medallions in flour, shaking off excess, and dip in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1 layer on a baking sheet.

Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then pan fry medallions, turning over once, until golden brown, 6 to 8 minutes total. Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145 to 150°F, 6 to 7 minutes.

Serve pork with sauce, lemon wedges, and watercress. Serves 4.

Wine pairing suggestion:
This is very similar recipe to how the wiener schnitzel is made – except in case of schnitzel the meat is more flatted and fried in the frying pan, not in oven – although oven is healthier alternative. To my taste – I served it with good old cooked potatoes (or potato salad would be yummy too).

Therefore I paired it with Alta Vista Premium Torrontes 2008 from Northern Argentina. This grape varietal is not so well known, but that could be one more reason to try something new…. I am sure the red would work as well, I would just reach for something light, acidic – either Pinot Noir or perhaps Italian medium body red.