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Herbed Pulled Pork

2020-01-13 18:30:52

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Ingredients

1. 2 tablespoons whole fennel seed
2. 1/2 cup olive oil
3. 4 cloves garlic, grated
4. 2 tablespoons chopped fresh rosemary
5. 1 tablespoon salt
6. 2 teaspoons each dried thyme and oregano leaves
7. 1 teaspoon ground black pepper and paprika
8. 4 to 5 pounds boneless pork shoulder
9. 1 cup LE19 Cape Blend wine
10. 1 large sweet onion, finely sliced
11. 1 cup chicken broth
12. 1/4 cup tomato paste

Instructions

1. Use a spice grinder or mortar and pestle to coarsely grind fennel.
2. Blend fennel with olive oil, garlic, rosemary, salt, thyme, oregano, pepper, and paprika.
3. Cut pork into 6 to 8 large chunks. Coat in herb oil; marinate for at least four hours or overnight.
4. Brown pork, in batches, in large, nonstick skillet set over medium–high heat. Transfer to slow cooker along with onion; stir wine with broth and tomato paste and pour over meat.
5. Cook on low for 8 to 10 hours (or on high for 4 to 5 hours) until meat is fork tender. Remove pork to a board and shred with two forks. Drizzle with a little cooking broth to moisten.
6. Serve as desired.

Notes

1. To prepare in an electric pressure cooker, use the "sauté" or "browning" function option to brown pork in batches. Set aside. Us wine to deglaze pan, scraping up any browned bits. And onions, broth and tomato paste; stir to combine. Nestle pork into liquid. Cook on high pressure for 60 minutes or until fork tender.
2. For red wine gravy, strain cooking liquid and measure 2 cups into a small sauce pan; 12 tablespoons each cornstarch and water and stir it into cooking liquid. Set over medium heat; simmer, stirring often until thickened.
3. Pair with LE19 Cape Blend

Adapted from Winexpert

Adapted from Winexpert

Wines By Design https://www.winesbydesign.biz/

Check out the Winexpert LE19 releases!

Salmon with Citrus Tarragon Butter

2020-01-13 16:22:55

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Ingredients

1. Citrus Tarragon Butter
2. 1/2 cup softened butter
3. 2 tablespoons finely chopped tarragon or parsley
4. 2 tablespoons grainy mustard
5. 1 tablespoon finely grated orange zest
6. 1 teaspoon honey
7. 1 clove garlic, minced
8. 1/2 teaspoon ground black pepper
9. Salmon
10. Four boneless skinless salmon fillets (about 6 ounces each)
11. one large orange (reserve from grading zest), then sliced
12. Sea salt and pepper

Instructions

1. Blend butter with tarragon, mustard, orange zest, honey, garlic, and pepper. Scrape butter onto a sheet of plastic wrap; form into a log and chill for one hour or until set.
2. Preheat oven to 425°F (220°C). Arrange oranges on a parchment paper–lined baking sheet to create 4 beds for the fish. Place fish on orange slices; season with salt and pepper. Roast fish for 10 to 12 minutes or until just coral in the center.
3. Remove pan from oven and immediately place a couple thin slices of butter onto each fillet to melt and glaze fish.

Notes

1. Store extra flavored butter in the freezer as a quick flavor booster to all kinds of dishes. It is a delicious tossed with steamed green beans, asparagus or brussels sprouts topped with toasted almonds. And a few spoonfuls and quick rice for pilaf; or used to based roast chicken or pork chops.

Adapted from Winexpert

Adapted from Winexpert

Wines By Design https://www.winesbydesign.biz/

Check out the Winexpert LE19 releases!