Spicey Chorizo in Red Wine

Ingredients

2  4 oz Pieces Dry Spanish Chorizo
6  Cups Dry Red Wine
10 Cloves Garlic, peeled
4  Bay leaves
1/4 Tsp Cayenne pepper

Directions

Combine all ingredients in a large skillet. Bring to a boil. Cover and simmer over moderately low heat, turning Chorizo once, until Chorizo is plump. About 15 minutes. Uncover for 5 minutes.

Remover Chorizo to a cutting board and slice diagonally into 1/4 inch pieces. Return to skillet and simmer over low heat for 5 minutes. Place Chorizo in a shallow serving dish and add some of the poaching liquid. Use toothpicks and serve with bread and cheese.

Originally published in The Wine Cellar November 2018

Pork Loin Stuffed Acorn Squash

Ingredients

2 acorn squash
1 (14.5 oz) can no sugar added sliced peaches, drained
2 Tsp grated fresh ginger
1 Tbsp soy sauce
2 garlic clove, minced
1/2 Tsp sriracha (Thai hot sauce)
1 lb pork tenderloin, trimmed
1/2 cup white wine
Salt & pepper, to taste
2 Tbsp olive oil

Directions

Preheat oven to 350F. Cut off and discard the top third of each squash. Cut a thin slice from the bottom, pointed end to create a flat surface.

Scoop out and discard the seeds and pulp. Stand the squash cavity side up on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and season with salt and black pepper.

Bake until tender, 20 to 25 minutes. Set aside on the baking sheet. Meanwhile combine the peaches, ginger, soy sauce, garlic and Sriracha in a blender or food processor
and blend until smooth. Set aside. Sprinkle the pork tenderloin lightly with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the pork and sear on each side until golden brown (4-5 minutes per side).

Place the tenderloin on the prepared baking sheet. Using a pastry brush, brush two tablespoons of the reserved peach sauce over the surface of the pork. Place in the oven for 18-20 minutes.

Remove from oven and cut into bite sized pieces. Place the remainder of the peach sauce in a small saucepan and add the white wine. Bring to a boil over medium-high heat and then reduce to a simmer. Simmer for about 10 minutes.

Pour peach sauce over the pork tenderloin pieces and toss to coat. Fill each squash with the pork pieces and return squash to oven and bake for another 15 min. Remove from oven and serve.

Originally published in The Wine Cellar November 2017.

Slow Cooker Red Wine Pulled Pork

Ingredients

1 Large Onion, thinly sliced
4 Garlic Cloves, finely grated
½ C Chicken Stock
½ C Dry Red Wine (I used a Malbec)
1 Tbsp Brown Sugar
1 ½ Tbsp Chili Powder
2 Tsp Salt
1 Tsp Cumin
¼ Tsp Cinnamon
½ Tsp Smoked Paprika
2 -3 splashes Worcestershire Sauce
1 Cup BBQ sauce (I used a spicy bold one)
4 lbs Pork Loin

Directions

Place thinly sliced onion in the bottom of the slow cooker. In a large mixing bowl, place brown sugar, chili powder, salt, cumin, smoked paprika, and cinnamon together and mix well. Add wine, chicken stock, worcestershire sauce, bbq sauce and garlic in to the spices. Set pork loin on top of onion slices and pour the spice mixture over top of loin. Set slow cooker to low and cook for 8 hours. Once done cooking, remove the loin from the sauce and shred using 2 forks, set aside. Pour off liquid from the slow cooker, set aside. Return the meat back into the slow cooker and slowly add the liquid back in to the slow cooker till desired consistency. Serve on buns.

Originally published in The Wine Cellar September 2017.

Red Wine Pork Stuffed Spaghetti Squash

INGREDIENTS

1 Large Spaghetti Squash, halved and cooked
1 Lb Lean Ground Pork
1 Tsp Olive Oil
1 Medium Onion, diced
2-3 Garlic Cloves, minced
1 Can Tomato Sauce
2 Tbsp Tomato Paste
1 Medium Green Pepper, diced
8 Mushrooms, washed and sliced
1 Tsp Italian Seasoning
1/2 Tsp Basil
1/2 Tsp Rosemary, Crushed
1/2 C Red Wine (I used a Barolo type)
1/8 C Balsamic Vinegar
1 C Grated Mozzarella (more if needed)

DIRECTIONS

While spaghetti squash is cooking, cook ground pork in a large frying pan with olive oil and onion over medium high heat. Once the onions are translucent, add the minced garlic, tomato sauce, tomato paste. Add balsamic vinegar and red wine. Next add the green pepper, italian seasoning, basil and rosemary. Once the green peppers are almost cooked, add the mushroom slices. Once the green pepper and mushrooms are cooked, remove pan from heat and set aside. Take the cooked squash and run a fork through the flesh of the squash to create 'spaghetti noodles'. Leave the noodles in the squash skin, and set both halves in a oven safe dish. Load the squash halves with the pork and tomato sauce mixture, top with grated mozzarella. Bake at 350F until cheese is melted. Carefully cut both of the squash halves in half. Serves approximately 4 people.

Originally published in The Wine Cellar February 2017.

Pork Chops in a White Wine Mustard Sauce

INGREDIENTS

3 Tbsp Canola oil
4 1-inch-thick boneless pork chops (about 1 1/2 pounds)
Salt and  pepper
2 shallots, finely chopped
3/4 Cup dry white wine
2 Tbsp Heavy cream
1 Tbsp Dijon mustard
1 Tbsp chopped fresh tarragon
1 Small head frisée (Endive), torn into pieces (about 4 cups)
1 lemon, cut into wedges

DIRECTIONS
Heat oven to 400° F.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Season the pork with ½ teaspoon each salt and pepper. Brown, 2 to 3 minutes per side.

Transfer the pork to a baking sheet and roast until cooked through, 5 to 7 minutes.

Meanwhile, add the shallots and 1 tablespoon of the oil to the skillet and cook, stirring often, until soft, 3 to 4 minutes.

Add the wine to the skillet and simmer until reduced by half. Add the cream and simmer until the sauce just thickens. Stir in the mustard.

Top the pork with the sauce and tarragon. Drizzle the frisée with the remaining tablespoon of oil and serve with the lemon wedges.

Pork and Apple Stew

INGREDIENT LIST

1 ½ lb. pork roast, trimmed and cubed

2 Tbsp Olive Oil

¾ c flour

1 tsp garlic powder

1 lg. onion diced

1 ½ c chicken stock

2 garlic cloves, minced

1 ½ c white wine like a Gewürztraminer

1 tsp dry mustard

1 Tbsp dry rosemary, crushed up

3 bay leaves

½ small cabbage, shredded

3 lg. Potatoes, peeled and cubed

2 granny smith apples, peeled, cored and diced

Salt and pepper to taste

DIRECTIONS

Place flour and garlic powder in bowl. Coat cubed pork in flour and add to stock pot with oil on med high heat.  Toss in onions. Cook pork till browned on the outside. Pour in stock and add minced garlic, dry mustard, rosemary and bay leaves. Reduce heat to medium low and toss in potatoes and wine. After about 10-15 minutes, add cabbage. Once veggies are very close to being done, put apples in pot and cook for 10 min. Remove from heat and serve with a fresh hot loaf of crusty bread.

Originally published in The Wine Cellar January 2016.