Category: Wine

Ingredients

For the Pork:
1/4 cup white sesame seeds
1/4 cup black sesame seeds
2 tablespoons shichimi togarashi (Japanese 7 spice)
4 pounds pork tenderloins
Kosher salt
2 tablespoons canola oil

For the Sauce:
3 shallots, minced
2 tablespoons minced fresh ginger
3/4 cup dry white wine
2 tablespoons fresh lime juice
1 cup whipping cream
2 tablespoons soy sauce
3 tablespoons white miso paste
1 cup cold, unsalted butter, cut into 1-inch cubes
Kosher salt to taste

Directions

Preheat oven to 400 degrees F (200 degrees C).

Heat the oil in a large skillet over medium-high heat until it begins to smoke. Meanwhile, mix the white and black sesame seeds together with the togarashi powder; set aside. Season the tenderloins with salt, then press into sesame mixture until completely coated. Sear the tenderloins on all sides until golden brown, about 1 minute per side.

Transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 150 degrees F (65 degrees C), 20 to 25 minutes. When done, remove pork, and allow to rest for five minutes in a warm place.

While pork is roasting, prepare sauce by simmering the shallots, ginger, lime juice, and wine in a small saucepan over medium-high heat until it has reduced to about 2 tablespoons of liquid. Add the cream, and continue to simmer until it has reduced by half. Pour mixture into a blender, along with soy sauce and miso. Blend on low speed for 10 seconds until pureed, then slowly add butter, a few cubes at a time with blender running until it is incorporated. Season to taste with salt, and keep in a warm place until ready to use.

To serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.

Ingredients

1 (15 ounce) can light red kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 small green bell pepper, chopped
1 small yellow bell pepper, chopped
1 1/2 cups chopped fresh tomatoes
2 green onions, finely chopped
1 cup chunky salsa
1/2 cup red wine vinegar
2 tablespoons chopped cilantro

Directions

In a bowl, gently toss together the kidney beans, black beans, green bell pepper, yellow bell pepper, tomatoes, and green onions. In a separate bowl, mix the salsa, vinegar, and cilantro. Pour dressing over the bean mixture, and gently stir to coat. Chill at least 1 hour in the refrigerator before serving.

Ingredients

1 1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.

Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.

Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.

Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Ingredients

1/4 cup butter
1/2 cup sliced onion
1 clove garlic, minced
8 ounces fresh mushrooms, sliced
1 pound ground beef
1/2 cup Burgundy wine
3 tablespoons lemon juice
1 (10.5 ounce) can condensed beef consomme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups medium egg noodles
1 cup sour cream
1 tablespoon chopped fresh parsley for garnish

Directions

Melt the butter in a large skillet over medium heat. Add the onions, garlic and mushrooms; cook and stir until lightly browned. Crumble in the ground beef, and cook until no longer pink. Drain excess grease.

Stir in the Burgundy wine, scraping any bits of food from the bottom of the pan to flavor the sauce. Then stir in the lemon juice, beef consomme, salt and pepper. Simmer uncovered for 15 minutes.

Mix the uncooked noodles into the skillet. Cover, and simmer for 10 minutes, or until noodles are tender. Remove from the heat and stir in the sour cream. Sprinkle parsley over the top and serve.