This recipe is an absolute knockout. It has a fun, spicy flavor that will be wonderful. However, the cumin and cinnamon proved to be a challenge when finding a wine to pair with this. If you have a nice Gewurztraminer, that should do the trick. Enjoy!
Here’s the recipe from Little B Cooks.
For spice rub:
2 tsp salt
½ tsp pepper
1 tsp cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 ¼ – 2 ½ lbs total) trimmed
2 tbsp olive oil
¾ cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Tabasco
Stir the spice rub ingredients together in a small bowl and rub all over the pork. Heat oil in ovenproof 12-inch heavy skillet over medium high heat. Brown pork, turning occasionally, about 4-5 minutes total. Remove from heat, but leave pork in skillet.
Stir together brown sugar, garlic and Tabasco in a small bowl. Pat the mixture on top of the pork. Place skillet in the oven at 350. Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes. Let pork stand in skillet, loosely covered with foil for 10 minutes.
Love this old, standard Ragu Bolognese. It brings me back to the times I have had in Italy. With this, we can’t get past a good ol’ Chianti. There is a reason why Italian foods go with Italian wines. Delicious!
Thanks to What’s Gaby Cooking for this recipe.
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 2 2/3 cups milk
- Salt and freshly ground pepper to taste
- Freshly grated nutmeg to taste
- 3 tablespoons extra virgin olive oil
- 3 ounces pancetta, finely chopped
- 1 medium onion, minced
- 3 medium stalk celery with leaves, minced
- 3 small carrot, minced
- 10 ounces ground pork
- 10 oz ounces ground beef
- 2 ounce thinly sliced Prosciutto, chopped
- 2/3 cup dry red wine
- 1 1/2 cups chicken stock
- 2 cups milk
- 3 cups canned plum tomatoes, drained
- Salt and freshly ground black pepper to taste
- To prepare the Béchamel: In a large saucepan melt the butter over medium hight heat. Add the flour and cook, stirring with a whisk, for 3 minutes. Slowly add the milk, and whisk together. Add the grated nutmeg. Whisk and cook over medium heat for several minutes, until slightly thickened. Remove from heat and let cool.
- To prepare the Ragù: Heat the olive oil in a 12 inch dutch oven over medium-high heat.
- Add the pancetta and chopped vegetables and sauté, stirring frequently with a wooden spoon, about 10 minutes.
- Add all the meats together, including the prosciutto. Stir into the pan and slowly brown over medium heat. Stir often, scooping under the meats with the wooden spatula. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Put them into the dutch oven and set over medium heat.
- Add the wine to the dutch oven, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles.
- Stir ½ cup stock into the dutch oven and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.
- Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.
- Lastly, add the Béchamel sauce into the Ragù and combine with a wooden spoon. Serve over pasta or gnocchi.
This is a great summer recipe for you…so light and flavorful. This is absolutely begging for a big Chardonnay. Something buttery and full bodied like a Sonoma or Napa version.Bingo, Bango.
Not only is this recipe unique, but it packs a great punch. There is so much spice and flavor in this it is incredible. When finding a wine for this dish, I did have a little bit of difficulty because wine and spice are known to disagree. I think we can get a lighthearted California Zinfandel to behave with this fun dish and give us something to enjoy!
Another great twist to a classic side dish..and perfect for these summer heatwaves we’ve been having! The tough part about this pairing is the zesty flavors. I love zesty, but zesty and wine often fight. However, a rounded California Zinfandel would be fruit forward enough to take on the challenge here.
1 cup very thinly sliced red onions (or Vidalias)
2 (9-ounce) packages cheese tortellini, cooked and drained*
1 red bell pepper, diced
4 ounces Genoa salami, sliced into thin strips
1/3 cup good-quality red wine vinegar
2 tablespoons good-quality olive oil
Squeeze of lemon juice
1 heaping tablespoon chopped flat-leaf parsley
Kosher salt and freshly ground black pepper, to taste
Soak red onions in a small bowl of ice water for 10 minutes. Drain and pat dry.
In a large bowl, combine the onions, cooked tortellini, bell pepper, and salami. Whisk together red wine vinegar, olive oil, lemon juice, salt, and pepper; toss with pasta until combined. Taste and season with additional vinegar, salt, and pepper if necessary. Stir in chopped parsley just before serving.
This recipe can be made up to 2 days in advance. Add chopped parsley and a few more splashes of red wine vinegar and olive oil before serving, to taste.
I stumbled across this recipe and thought it would be a great one to have in the archives. This will come in handy for holidays, or for any of you who are true meat lovers! It seems that sometimes in cooking, simpler is better and clearly in prime rib, that is the case. With this, I have to go with a Napa Valley Merlot. Cabernet is good too, but Merlot is a bit more subtle and I like that idea.
There’s nothing like a little ol’ fashioned comfort food. Pioneer Woman, Ree Drummond, has captured that perfectly in this recipe. I couldn’t help but crave a Syrah for this. But it needs to be a big, bold one to get through the fried exterior of the meat. YUM.
Such a simple recipe, but it is SO good. I was drooling with a growling stomach as I was reading the recipe from Smitten Kitchen. Even though I am lactose intolerant, I had to make this. I found that a little less cream and a bit more olive oil works great. This is definitely a recipe that can be adjusted to personal preferences. Your wine for this has to be an unoaked Chardonnay…Australian would be my choice!
1 pound spaghetti or linguine
1/4 cup extra virgin olive oil , plus additional for serving
1/4 cup heavy cream
1 ounce finely grated Parmesan cheese (about 1/2 cup), plus additional for serving
Ground black pepper
Small handful fresh basil or arugula (what I used, deliciously, in a pinch) leaves, shredded
Cook linguine or spaghetti in well-salted water to your al dente tastes in a large, wide-bottomed pot. (You’ll have fewer dishes to wash if you use this pot to assemble the dish as well.)
While pasta is cooking, zest lemons until you have a little shy of a tablespoon of zest. Juice lemons — you’ll have anywhere from 1/3 to 1/2 cup lemon juice.
Drain pasta, reserving 1 1/2 cups of pasta cooking water. Dry out your pot, then boil the olive oil, cream, zest and 1 cup of the reserved pasta water together for two minutes over high heat. Return pasta to pot and stir until coated. Add the cheese and 1/4 cup lemon juice and toss, toss, toss everything together. Add more pasta water, 1/4 cup at a time, if you’d like your dish a little looser. Quickly taste a strand of pasta and see if you want to add the remaining lemon juice (we did). Stir in basil or arugula and season generously with salt and pepper
Yum. Delicious. Spectacular. There are so many good things to say about this recipe…everyone loved it. I used gnocchi as a substitute for the Orecchiette, but either would work well. With this, I was all over a Grenache or a Spanish Garnacha.
Thanks to Smitten Kitchen for this great recipe.
2 tablespoons olive oil
2 cloves of garlic, minced
2 small shallots, finely chopped
1 pint mixed red and yellow cherry tomatoes, quartered
Cooked fresh orecchiette (approx. 2 cups dry but I did not measure)
2 cups fresh arugula, de-stemmed, roughly chopped
Salt and pepper
Freshly grated parmesan reggiano
Heat olive oil in a large pan over medium heat, adding garlic and shallots, sauteing until soft but not browned. Add chopped cherry tomatoes, cooking for just a few minutes, until they have softened but not lost completely lost their form. Add pasta, reheating it in the sauce and seasoning with salt and pepper. Add the arugula, stirring it until it has just wilted. Serve immediately with freshly grated parmesan and, in our case, a glass of Cotes du Rhone.