Rosemary and Plum Grilled Pork

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

6 boneless pork loin chops
Salt/pepper
3 plums (black preferred), deseeded, and chopped
1 teaspoon fresh ginger, chopped superfine
2 cloves roasted garlic
½ cup red wine
½ cup water
2 tablespoons brown sugar
1 tablespoon fresh rosemary leaves

Directions

Season the pork loin chops with salt and pepper and set aside. Heat a grill to hot or pre-heat the oven to 350°F. In the meantime, combine the ingredients in a small saucepan and bring to a boil. Reduce to low and cook about 10 minutes or until semi thick. Season to taste with salt and pepper. Grill or bake the pork until desired doneness. Serve with warm not hot plum sauce over the top.

Local New York Blackberry Jam

July 11th, 2011 § 0 comments § permalink

Makes 2 cups

Ingredients

2 cups fresh blackberries
1 cup sugar
3 fresh bay leaves
1 tablespoon lemon juice
1 teaspoon lemon zest
½ cup red wine or water

Directions

Bring all ingredients to a boil in a small sauce pan, continue to boil a few minutes, around 3-4 and then reduce heat to a simmer and let reduce by half until desired consistency, stirring often. Discard bay leaves. Cool and store in an airtight jar in the refrigerator.

Basic Marinara

June 12th, 2011 § 0 comments § permalink

Makes 2 cups of sauce

Ingredients

2 tablespoons olive oil
9 medium tomatoes, chopped
¼ cup garlic, chopped fine
1 small yellow onion, chopped fine
1 carrot, chopped fine
1 red pepper, chopped fine
1 green pepper, chopped fine
½ cup red wine
1 teaspoon chili flakes
1 teaspoon dried oregano
1 tablespoon salt
1 tablespoon black pepper
½ cup fresh oregano, chopped fine
½ cup fresh basil, chopped fine
½ cup fresh parsley, chopped fine

Directions

Sauté garlic, onions, carrots, and chili flakes in olive oil on medium heat until soft. Place all remaining ingredients except ½ cup oregano in a large pot and bring to a boil. Place on low and simmer for about 45 minutes stirring regularly until all tomatoes are broken down. With a handheld food processor blend all ingredients in the pot until totally smooth and all ingredients are well blended. Skins are included in the sauce because they give a very rustic look and texture and provide a quick, easy sauce. Cook blended sauce on low for another 10 minutes adding more salt to taste. When finished , add remaining fresh oregano. Boil sauce on a low boil uncovered for another 10-20 minutes or until you reach desired thickness. Add remaining chopped oregano at end.

Sundried Tomato & Herb Chicken Sausage Pizzas

April 23rd, 2011 § 0 comments § permalink

Makes 3 10-inch pizzas

INGREDIENTS

2 pounds boneless & skinless chicken breasts, cubed
½ pound pork fat, cubed (optional)
2 cloves garlic, chopped
½ medium yellow onion, chopped
3 tablespoons fresh basil leaves, chopped
1 tablespoon fresh oregano, chopped
½ cup sundried tomatoes, chopped fine
2 tablespoons salt
Casings, of your choice
Canola or olive oil
Pizza Dough (recipe follows)
Fresh Tomato or Pizza Sauce (recipe follows)
Cheese, of choice
Fresh baby spinach or arugula

DIRECTIONS

Mix all the sausage ingredients in a large bowl, and refrigerate, about 2 hours. Using the finest blade on your meat grinder, grind all of the ingredients, following the instructions. Once the mixture is ground, place in the freezer. Meanwhile, soak the casings in warm water, and rinse a few times. Using your sausage stuffer, slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube – this is where you will need to tie the sausage off later. Remove the meat from the freezer, and place it in the body of the sausage stuffing machine. If all the meat does not fit (you must acquit, just kidding), place the rest back in the refrigerator until you are ready for more. Turn the machine on, and begin the process – air will be the first thing to emerge. As the meat begins to slide out, use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil – the links will be tied later in the process. When the sausage is done, turn off the machine, and tie up the ends – you can kitchen twine. To make individual links, pinch a section together, then spin the links, and turn them opposite from each other several times, repeat this moving down the entire main link. Hang the links up so you can review for air bubbles. Using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin, and the link should move flat and the air bubble should be released. Hang the links for about an hour, and then refrigerate them covered in the refrigerator overnight. Use them or freeze them within about a week (in other words, use it, or lose it).

Preheat oven to 450°F. Place the sausages on a baking sheet and bake in the oven for about 4-5 minutes turning once or until browned. Remove from oven and slice into 1 inch slices for pizza topping.

Place already rolled out pizza dough on a baking sheet and top with pizza sauce, cheese of choice, spinach or arugula and sliced sausage. Place in oven and bake until golden brown, 20-25 minutes.

Pizza Dough

Makes 3 (10 inch) pizzas

INGREDIENTS

1 cup warm water
1 packet active dry yeast
1 teaspoon sugar or honey
2½ cups all purpose flour
1 teaspoon salt
Dried herbs (optional)
Extra virgin olive oil

DIRECTIONS

In a large bowl gently mix the warm water, yeast and honey until frothy and creamy, about 1-2 minutes. Let stand for 1 minute for activation of the yeast. In a separate large mixing bowl combine the flour and salt and any optional dried herbs: oregano, basil, etc. Mix well. Slowly combine the yeast mixture to the flour mixture mixing well until a soft dough forms. Turn the dough out on a lightly floured surface and knead until very smooth and elastic adding more flour if needed. Knead for about 8-10 minutes. In a lightly oiled bowl, preferably ceramic or stainless steel, place dough covered with greased plastic wrap. Place bowl in a warm, draft free location for about 1-2 hours or until the dough doubles in size. Flatten the dough to desired size shape and thickness – thin, thick, or regular.

Fresh Tomato or Pizza Sauce

Makes approximately 2 cups

INGREDIENTS

6 medium tomatoes, chopped
8-10 cloves garlic, chopped
½ medium yellow onion, chopped
½ cup red wine
1 teaspoon red chili flakes
1 teaspoon dried oregano
2 tablespoons salt
1 tablespoon black pepper
1½ cup fresh oregano, chopped (reserve ½ cup)
1 cup fresh basil, chopped

DIRECTIONS

In a large sauce pan, over medium heat, add tomatoes, garlic, onions, red wine, red chili flakes, dried oregano, salt, pepper and fresh herbs and bring to a boil. Place on low simmer for about 45 minutes, stirring regularly until all tomatoes are broken down. With a hand held food processor blend all ingredients in the pot until smooth and all ingredients are well blended. Skins are included in the sauce as they give a very rustic look and texture. Cook blended sauce on low for another 20 minutes, until thick and reduced. Season with more salt (if needed) and finish with remaining fresh oregano.

Nissa’s Lasagna

April 19th, 2011 § 0 comments § permalink

Makes one large lasagna

Ingredients

Olive oil
4 cloves garlic, chopped fine
2 medium yellow, onions, chopped small
2 medium carrots, chopped small
2 medium green zucchini, chopped small
1 cup broccoli florets, cut super small
4 medium tomatoes, chopped small
¼ cup fresh basil, chopped fine (2 tablespoons reserved)
¼ cup fresh parsley, chopped fine (2 tablespoons reserved)
¼ cup fresh marjoram, chopped fine (2 tablespoons reserved)
¼ cup fresh oregano, chopped fine (2 tablespoons reserved)
1 cup tomato sauce
½ cup red wine
Salt/pepper
Lasagna noodles (cooked or fresh)
4 cups fresh spinach
1 ½ cups feta cheese, crumbled
1 ½ cups Pecorino Romano cheese, grated
2 cups fresh mozzarella

Directions

In a large soup pot, over medium high heat, add oil. Cook onions and garlic until soft and translucent, about 5 to 7 minutes. Add carrots and cook for a few more minutes. Add the zucchini, broccoli and tomatoes and reduce heat to a medium simmer. Add the fresh herbs (making sure to reserve some for the end). Add the tomato sauce and red wine, and season with salt and pepper. Reduce heat and simmer for about 15 minutes. Take off heat and allow to cool a bit before assembling lasagna.

Preheat oven to 375°F.

In a large casserole dish, place a layer of lasagna noodles (cooked or fresh) down first, then spread a little sauce over the noodle. Add a layer of fresh spinach and then a layer of sauce, followed by a little bit of each cheese. Repeat the layers until the dish is filled. The top layer should end in a noodle covered with sauce and cheese, mostly the pecorino in order to make it nice and crusty.

Place lasagna in the oven and bake for about 45-60 minutes or until the top is crusty brown. Allow the lasagna to sit and rest about 20 minutes before serving.

Roasted Pork Loin with Onion Cherry Sage Sauce

February 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

For the pork loin

1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
2 fresh bay leaves, veins stems removed
2 teaspoon juniper berries
2 tablespoons orange zest
1 tablespoon coarse salt
1 tablespoon black pepper
1 3-pound pork loin
2 tablespoons butter
1 tablespoon hazelnut oil or olive oil
½ cup chicken broth

For the cherry onion sauce

1 tablespoon butter
1 medium red onion, sliced
1 tablespoon sugar in the raw or light brown sugar
2 tablespoons fresh sage, chopped fine
½ cup dried cherries
2 tablespoon high quality balsamic vinegar
2 cups full-bodied, spicy red wine, Cabarnet Franc or Syrah
¼ cup chicken broth (optional)
Salt/pepper

DIRECTIONS

For the pork loin

Preheat oven to 375°F.

In a spice grinder, combine rosemary, thyme, bay leaves, juniper berries, orange zest, salt, and pepper. Grind to a medium grind, a little thicker than fine black pepper but not as coarse as cracked. Rub all over pork loin. In a large cast iron heavy bottom skillet over high heat, add butter and oil. Sear pork loin on all sides. Remove from pan, and place in a roasting pan, pouring ½ cup chicken broth on the bottom of the pan. Roast for about 30 minutes or until the center registers about 145-150°F.

In the meantime, place the cast iron pan that you used for the pork on medium high heat, add butter. Cook onions, making sure to stir constantly, until caramelized or about 15 minutes. Add the sugar, sage, dried cherries, vinegar, and wine, stirring and scraping all the bits sticking to the bottom of the pan. Add the broth, and season with salt and pepper. Let boil until mixture reduce by about half, about 5 to 6 minutes. Take off heat.

Serve pork loin with the cherry onion sage sauce on top.

Grilled Herbal Pomegranate Lamb Sausage with Figs and Green Salad

December 6th, 2010 § 0 comments § permalink

Serves 6-9 (makes 6-9 sausages)

INGREDIENTS

For the Sausage

2 pounds lamb, cubed into ½-inch cubes
½ pound pork fat or lamb fat
3 cloves garlic, chopped fine
¼ cup red wine
13 cup fresh mint leaves
13 cup feta cheese, crumbled and par frozen
1 tablespoon extra virgin olive oil
1 tablespoon salt
1 tablespoon cracked black pepper
1 teaspoon red pepper flakes
13 cup pomegranate seeds, frozen
Casings of your choice

For the Salad

6-7 cups, mesclun mix or baby greens
9 figs, quartered
½ cup pomegranate seeds
¼ cup extra virgin olive oil
2 tablespoons champagne vinegar
1 teaspoon sugar
Juice of 1 lemon
¼ cup fresh mint, chopped

PREPARATION

For the Sausage

Mix all ingredients for sausage in a large bowl (except frozen pomegranate seeds) very well, and refrigerate for about 2 hours. Using the finest blade for the meat grinder, grind the mixture following grinder instructions. Mix in pomegranate seeds, and combine well. If you are making or using the meat without the casings, go right to that step. If you are making links, put the mixture back in the mixing bowl, and place in the freezer for a little while. Meanwhile, soak the casings in warm water, and rinse a few times. Using your sausage stuffer, slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube- this is where you will need to tie the sausages off later. Remove the meat from the freezer, and place it in the body of the sausage stuffing machine. If all the meat does not fit (you must acquit, just kidding), place the rest back in the refrigerator until you are ready. Turn the machine on, and begin the process- air will be the first thing to emerge. As the meat begins to slide out, use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil- the links will be tied later in the process. When the sausage is done, turn off the machine, and tie up the ends- you can use meat or butchers twine. To make individual links, pinch a section together, then spin the links, and turn them opposite from each other several times; repeat this moving down the entire main link. Hang the links up so you can review for air bubbles. Using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin, and the link should move flat and the air bubble should be released. Hang the links for about an hour, and then refrigerate them covered in the refrigerator overnight. Use them or freeze them within about a week.

For the Salad

In a grill pan, over medium-high heat, add lamb sausage, and cook until desired doneness.
Once cooked, remove, and allow to rest.

On a large platter, place salad greens, figs, pomegranate seeds, and cooked sausage. In a small mixing bowl, whisk together oil, vinegar, sugar, and lemon juice. Drizzle over salad platter. Sprinkle with chopped mint leaves, and serve.

Sicilian Style Herbed Meatballs

November 30th, 2010 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For the Meatballs

1 pound ground beef
1 pound spicy Italian sausage, ground
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh parsley, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh basil, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh marjoram, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh oregano, chopped fine (2 tablespoons reserved for sauce)
1 tablespoon salt
1 tablespoon cracked pepper
1-3 teaspoons red chili flakes (for spicier meatballs use 3 teaspoons)
½ cup pine nuts, chopped fine
½ cup currants
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten
Olive oil

For the Sauce

Olive oil
2 tablespoons garlic, chopped fine (reserved from above)
2 tablespoons each fresh parsley, basil, marjoram, and oregano, chopped fine (reserved from above)
2 pounds plum tomatoes, diced fine
½ cup red wine
1 tablespoon salt
1 tablespoon cracked pepper

PREPARATION

To make the meatballs, mix ground beef and ground sausage with garlic, fresh herbs, salt, pepper, and chili flakes.
Use hands to mix well and combine ingredients. Make sure the mixture is well blended. Add the chopped pine nuts, Kashi cereal, and the currants. Again, mix very well using hands. Add the beaten eggs, and mix until all ingredients are well combined and moistened by the eggs. The eggs should cause the mixture to bind together.

Form mixture into about 1 to 1¼-inch balls, and set aside.

In a large and deep heavy bottom pan, heat a few tablespoons of olive oil on high heat. Sauté meatballs in batches until all are well browned. Then, transfer them to another plate with paper towels to absorb any grease.

After all the meatballs are cooked, lower the temperature of the same pan, and add another tablespoons of olive oil if necessary. Sauté the garlic until translucent, about 1 to 2 minutes. Add the fresh herbs and tomatoes, stirring well to loosen the meatball scraps from the bottom of the pan. Add the red wine, salt, and pepper, again stirring to deglaze the pan. Bring to a low boil for about 5 minutes. Turn to low heat, and add the meatballs to the sauce, stirring gently until the meatballs are covered by the tomato mixture. Cook on low temperature for approximately 30 minutes, making sure you stir gently every few minutes being careful not to break apart the meatballs.

Serve over polenta or pasta with freshly grated parmesan cheese!

The alternative to sautéing meatballs is to bake them in a 375°F oven for approximately 30 minutes, until browned and cooked through. Follow the same directions as above for the sauce.

Rosemary Plum (Prune) Red Wine Glaze

November 19th, 2010 § 1 comment § permalink

Makes 2 cups

Our obvious choice would be fresh plums, but keeping within the seasonal approach we had to use dried prunes for this glaze. It still makes a bold attempt and to our delight this deep, rich and velvety glaze is surprisingly perfect. The sultryness of this glaze is exceptional and using a brush of rosemary to apply glaze only heightens the overall experience! Excellent with pork as well as with roasted potatoes!

INGREDIENTS

1½ cups dark and deep red wine (Zinfandel, Syrah or Cabernet Franc)
1 cup dried pitted prunes, chopped fine
½ cup sugar
2 tablespoons fresh rosemary leaves
1 clove garlic
2 fresh bay leaves
Salt
Freshly ground pepper

PREPARATION

Place all ingredients in a small sauce pan and cook down until prunes are very soft, about 15 minutes. Remove bay leaves and blend in food processor or blender until smooth.

Herbed Beet Greens and Gorgonzola Risotto

November 9th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

3 cups water
2 cloves garlic, chopped fine
1 tablespoon olive oil
1 tablespoon butter
Tops of 2 bunches of beets, chopped, stems included
1 cup Arborio rice
¼ cup fresh thyme leaves, chopped
1 cup red wine
¼ cup gorgonzola cheese, buttermilk blue, crumbled
Walnuts, toasted, for garnic

PREPARATION

In a medium sized saucepot heat water until warm and keep simmering while making risotto. In a separate saucepot, sauté garlic in butter and olive oil over medium heat until fragrant, 1 minute. Add beets stems and cook, stirring occasionally, about 5 minutes. Add the rice and thyme leaves, cook, stirring constantly, 1 minute. Add the wine and cook, stirring constantly until wine is absorbed, add 1 cup of water, continue cooking and adding water, add another ½ cup liquid every 7 minutes or so until rice is cooked through and tender, about 20 to 25 minutes. Remove from heat and add gorgonzola cheese and mix. Garnish with walnuts and serve immediately.

Indian Summer Ratatouille

October 13th, 2010 § 0 comments § permalink

Serves 6 – 8

Prep Time : 20 minutes
Cook Time 1 hour (very little if any attention during this time)
Wine Pair: Red

INGREDIENTS

Olive oil
6 cloves garlic, chopped coarsely
1 medium yellow onion, chopped fine
3 bell peppers (1 yellow, 1 red, 1 orange), chopped medium
3 medium zucchini, chopped medium
1 medium fennel bulb, sliced thinly
1 medium to small eggplant, cut into 1 inch cubes
1 medium carrot, chopped small
1 tablespoon salt
1 tablespoon black pepper, cracked finely
1 teaspoon red chili flakes (optional)
4-5 medium sized tomatoes, chopped medium
¼ cup of each of the following fresh herbs : marjoram, oregano, basil, chopped fine
â…“ cup fresh parsley leaves, chopped fine
¼ – ½ cup of red wine (the wine you choose for the pairing)
Parmesan cheese, shaved for garnish

PREPARATION

In a heavy bottom stew pan heat olive oil to medium heat, sauté garlic and onions for about a minute or two until slightly translucent. Add the bell peppers, and sauté another minute or two. Add the zucchini, fennel, eggplant and carrots and sauté a few more minutes. Add salt and pepper and stir well, add chili flakes if desired and half of all the herbs. Add tomatoes and wine and mix well, turn down heat to low and let simmer stirring occasionally for about 40 minutes. Add the remaining herbs and take off heat and let stand for 10 minutes. Serve over polenta, pasta or just as vegetable stew!

Herb Rubbed Tuna With Red Wine

June 2nd, 2010 § 0 comments § permalink

Serves 1- 2

INGREDIENTS

1-2 servings tuna filet or steak, fresh and high quality
3 tablespoons red wine per serving
2 tablespoons fresh oregano leaves, chopped
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh marjoram leaves, chopped
¼ cup Kalamata olives, pitted & chopped
1 tomato, chopped
3 garlic cloves, chopped fine
¼  medium red onion, chopped
½  large red pepper, deseeded, destemmed, diced

PREPARATION

Preheat oven to 350ËšF degrees

For 15 minutes, marinade fresh tuna filet or steak in red wine, garlic, and chopped oregano, basil & marjoram, salt & pepper.   Transfer marinated tuna & any remaining juices (and all the herbs & garlic) on prepared foil.  Top with Kalamata olives, tomato, garlic, red onion, and red pepper.

Wrap and bake for about 10-15 minutes, or until tuna is cooked the way you like it – Do not to over cook.

Tarragon Horseradish Red Wine Mousse

December 14th, 2009 § 0 comments § permalink

PREPARATION

Please your guests with our tarragon horseradish red wine mousse served on grilled beef or red beets. Use the baked egg mousse recipe but add 1 tablespoon fresh grated horseradish and ¼ cup red wine.

Basic Marinara

October 24th, 2009 § 1 comment § permalink

Makes 2 cups of sauce

Ingredients

2 tablespoons olive oil
9 medium tomatoes, chopped
¼ cup garlic, chopped fine
1 small yellow onion, chopped fine
1 carrot, chopped fine
1 red pepper, chopped fine
1 green pepper, chopped fine
½ cup red wine
1 teaspoon chili flakes
1 teaspoon dried oregano
1 tablespoon salt
1 tablespoon black pepper
½ cup fresh oregano, chopped fine
½ cup fresh basil, chopped fine
½ cup fresh parsley, chopped fine

Directions

Sauté garlic, onions, carrots and chili flakes in olive oil on medium heat until soft. Place all remaining ingredients except ½ cup oregano in a large pot and bring to a boil. Place on low and simmer for about 45 minutes stirring regularly until all tomatoes are broken down. With a handheld food processor blend all ingredients in the pot until totally smooth and all ingredients are well blended. Skins are included in the sauce because they give a very rustic look and texture and provide a quick, easy sauce. Cook blended sauce on low for another 10 minutes adding more salt to taste. When finished, add remaining fresh oregano. Boil sauce on a low boil uncovered for another 10-20 minutes or until you reach desired thickness. Add remaining chopped oregano at end.

Where Am I?

You are currently browsing entries tagged with red wine at Recipes.