Below you will find 3 recommended pairings, 1 for each of your wines. Enjoy!
Oremus Furmint Mandolas
Pairing: Apple and Walnut Stuffed Pork Loin
Adapted from: A Taste of Home | Serves 6
- 1 tablespoon butter
- 1 cup chopped walnuts
- 1 medium apple, peeled and finely chopped
- 3 tablespoons dried cranberries
- 1 tablespoon minced fresh parsley
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 pork tenderloin (1-1/2 pounds)
- 1/3 cup apple butter
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1 cup red currant jelly
- 1 shallot, finely chopped
- 2 tablespoons cranberry juice
- 2 tablespoons honey
- 1 tablespoon dried currants
- 1 tablespoon cider vinegar
- In a large heavy skillet, melt butter. Add walnuts; cook and stir over medium heat until toasted, about 2 minutes. Remove 1/2 cup for serving. Add apple to the remaining walnuts; cook and stir 1 minute longer. Cool slightly.
- Place the cranberries, parsley, oil, garlic and apple mixture in a food processor; cover and process until finely chopped.
- Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; spread apple butter on 1 long side of tenderloin to within 1/4 in. of edges. Top with apple mixture. Close meat; tie with kitchen string. Place on a rack in a shallow roasting pan; rub with salt and coriander.
- Bake at 350° until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°, 55-65 minutes. Let stand for 10 minutes before slicing.
- Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-14 minutes. Serve with pork; top with reserved walnuts.
Altos de Losada La Bienquerida
Pairing: Seafood Paella
Recipe from: Peggy Perry | Serves 6
- 1 pound squid rings
- 1 pound shrimp, shell on
- 2 pounds mussels
- 6 tablespoons olive oil, divided
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- Salt and black pepper to taste
- 3 cloves garlic, crushed
- 1 clove garlic, minced
- 1 red bell pepper, chopped
- 1 spanish onion, chopped
- 2 cups uncooked short-grain white rice
- 1-quart seafood stock (chicken stock also works)
- 1 pinch saffron threads
- 1 bay leaf
- 1/2 bunch Italian flat leaf parsley, chopped
- 2 lemons, zested
- In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, salt and pepper. Stir in squid to coat. Cover, and refrigerate.
- Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, onions, and red bell pepper. Sauté 3 minutes.
- Add rice and stir to coat, toasting for three minutes.
- Stir in seafood stock, bay leaf, parsley and lemon zest.
- Nestle in the muscles, and spread the marinated squid rings over top. Bring to a boil, then cover and reduce heat to medium low. Simmer 20 minutes without stirring.
- Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium-high heat. Add the minced garlic Toss shrimp for 3 minutes, until just pink. Add to the paella for the final 5 minutes of simmering
- Remove lid and turn the heat up to medium for a few minutes. This step will dry out the bottom layer of rice and start to crisp it up, resulting in the socarrat characteristic of Paella
- Serve, garnished with lemon wheels and additional chopped parsley. Enjoy!
*For a land-based version, skip the seafood and replace it with chicken and chorizo! Marinate 2 lbs of chicken pieces in the olive oil, paprika, oregano, salt and pepper. Grill two whole chorizo sausages and cut into 1-2" slices. Brown the chicken in a separate pan, and then add both to the rice just before simmering.
Decero Mini Ediciones Remolinos Vineyard Tannat
Food Pairing: Grilled Pork Chop with Blackberry Compote
Recipe from: Adam Perry | Serves 4
- 3 to 4 bone-in pork chops, at least 1” thick
- Salt and pepper
- 1 tablespoon butter
- 1 shallot, finely diced
- ¼ cup red wine
- 2 cups frozen blackberries (thawed) or 2 ½ cups fresh blackberries
- 1 Cinnamon stick, or a pinch of ground cinnamon
- 1 sprig fresh thyme
- Dash of salt
- Pat the pork chops dry and season liberally with salt and pepper. Marinate up to 2 hours at room temperate, or overnight in the fridge. Allow chops to come to room temperature before cooking
- Heat grill, with a high-heat searing zone and a medium-heat cooking zone
- Meanwhile, heat butter in a saucepan over medium heat until it starts to foam. Add the shallots and toss to coat, then cook 2-3 minutes until golden
- Deglaze the sauce pan with red wine then add berries, cinnamon, thyme and salt. Reduce to a simmer for ten minutes
- Time to cook the chops! Place them on the hot side of the grill, turning 90 degrees after 30 seconds to get those beautiful crosshatch grill marks. Flip after another 30 seconds, and then turn 90 degress once more for a final 30 seconds.
- With the sear complete, move the chops to the cool side of the grill for 5-6 minutes, flipping occasionally until a thermometer reads 140 degrees Fahrenheit. Remove from heat and cover, allowing to rest at least 5 minutes.
- The compote should be nicely thickened at this point. Give it a taste, it may benefit from a little more salt, or a squeeze of lemon juice if it is too sweet. If the berries were underripe and it could be a little sweeter, stir in a little honey or mirin and allow to simmer a few minutes more. Be careful not to make it too sweet, as this could clash with the wine. Remove the cinnamon stick and thyme sprig and discard.
- When ready to eat, serve the pork chops with a big dollop of blackberry compote on top, accompanied by your favourite sides. Leftover compote keeps well in the fridge, and can be added to an array of white and red meat dishes.