Pinot Bianco Paired with Smoked Trout, Asparagus, and Cream Penne

The Wine

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Pfitscher Pinot Bianco

Pfitscher’s Pinot Bianco comes from the Langefeld vineyard, a plot located at about five hundred meters above sea level. The vineyard is very steeply sloped, perfect for drainage and situated for great sun exposure. The grapes are hand harvested and hand sorted keeping only the best fruit to make the wine with. Fermentation takes place in steel barrels at a controlled temperatures then matured on the fine lees producing a finely structured and balanced wine with a clear green gold color showing aromas of white flowers, golden apples and Asian apple pear. Flavors of fresh apple, pear and mineral are wrapped up in this finely structured and balanced wine with an elegant body. Critical acclaim JS91 Green-apple, lemon-zest, chalk and crushed-stone aromas. It’s medium-bodied with bright acidity and a focused, tight and mineral palate.

The Pairing

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Smoked Trout, Asparagus, and Cream Penne

Moist chunks of smoked fish, nubs of tender asparagus and handfuls of fresh herbs.

What you will need

1 pound penne pasta

1/2 pound asparagus, cut into 2-inch pieces, tough ends discarded

2/3 tablespoons Extra-virgin olive oil

4 large garlic cloves, finely chopped

1 1/4 cup heavy cream

1/2 pound smoked trout or other sturdy smoked fish, broken into bite-size pieces

1/2 cup of mixed fresh herbs like dill, basil, tarragon, chives, mint and thyme (any combination will work), roughly chopped, plus 1/4 cup more for garnish

Grated zest of 1 large lemon, plus lemon juice as needed

Salt and freshly ground black pepper

How to prepare it:

1. Bring 6 quarts of heavily salted water to a boil in an 8-quart pot.

2. Drop the pasta into the boiling water. Add the asparagus 1 minute before the pasta is done (check the box for timing). Once the pasta is tender but still has a little bite (al dente), scoop up 1/2 cup of the pasta water and set aside. Immediately drain the pasta and asparagus in a colander.

3. Return the empty pasta pot to the burner and reduce the heat to medium-low. Film the pot with olive oil and add the garlic, sautéing until just fragrant, about 30 seconds. Add the cooked pasta and asparagus and the cream, and toss until blended over the heat, about 10 seconds.

4. Add the smoked fish, 1 cup of the fresh herbs, and the grated zest and gently toss. Add small amounts of hot pasta water if more sauce is needed. Taste and season with salt, pepper and a squeeze of lemon juice to brighten it.

Serve in individual bowls with a garnish of additional fresh herbs on top. Best prepared and eaten immediately. Serves 4 as a main course.

Cooking, and prep 25 minutes. Look for sturdy pieces of smoked fish that you can flake if you cannot find smoked trout, substitute bluefish, whitefish or salmon. Do not use lox-style salmon. Adapted from The Splendid Table.com

Cheers to Spring!

The Wine Guys

Happy Easter & Happy Passover

The WIne

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“La La” Grenache rosé 2017, By A-Frame Wine Company

Influenced by the wines from Southern France and Spain, A- Frame wine company, is creating spectacular wines in the higher elevations of Santa Barbara County. This beautiful pale salmon colored wine was sourced from "Black Oak" and "Watch Hill." Vineyards known for ideal growing conditions for Grenache Noir grapes. The grapes for La La were harvested early in the morning of the September 25, 2017 and brought straight to the winery (preserving the freshness of the fruit) then lightly pressed. This wine was fermented and aged in stainless steel tank and aged on fine lees until bottling on February 15, 2018. When I tasted this wine with the Cork Team, it became one of my top picks for 2017 roses from anywhere, it’s bright and a little bold yet balanced, with notes of strawberry melon, mingling with citrus, soft floral notes and clean minerality. The wine is mouthwatering and full of flavor that’s completed by fresh acidy giving you the desire to take another sip, almost before you have finished the first taste. This wine is great on its own, but it’s great at contrasting most any light to medium fair.

PS: Cork is one of a very few places you can buy this anywhere in the United States.  At $24.99 it is worth every penny.

The Pairing

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Smoked Salmon Eggs Benedict with Asparagus

What you will need:

1/2 cups butter, melted and hot

2 tablespoons lemon juice, hot

4 tablespoons water, hot

3 egg yolks

1 tablespoon dill, chopped

Salt and pepper to taste

4 eggs

2 English muffins spilt and lightly toasted / or a Matzo Brei if celebrating Passover

See link to recipe: https://www.bonappetit.com/recipe/matzo-brei

12 spears asparagus, blanched

4/6 ounces Scottish smoked salmon

How to Prepare it:

Place a large pot of water on one burner over medium heat for the poached eggs. On a separate burner, bring some water in a double boiler to a boil, reduce the heat and let water stop boiling. Place the egg yolks in the top of the double boiler and whisk until they begin to thicken. Add 1 tablespoon of the hot water, whisk until the sauce begins to thicken again. Repeat 3 more times. Whisk in the lemon juice. Remove from heat and slowly whisk in the melted butter. Season with the dill, salt and pepper and set aside. Crack an egg into a bowl, swirl the water in the first pot and pour the egg from the bowl into the water and repeat for another egg. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. Repeat for the remaining 2 eggs. Place the English muffin or Matzo Brei on a plate, top with asparagus, smoked salmon, poached egg, hollandaise and garnish with dill. Recipe adapted from closetcooking.com

Cheers and Happy Easter & Passover!

The Wine Guys

Domaine Prieur Brunet Bourgogne Chardonnay Paired with Chicken in a Mushroom Cream Sauce

The Wine

Domaine Prieur Brunet, Bourgogne, Chardonnay, 2014

Domaine Prieur-Brunet is a classic Burgundy producer, located in Haut Santenay, in the Côte de Beaune, where it has been since 1804. In 2017, Maison Louis Jadot, one of Burgundy’s top négociant purchased the domaine, and today, the eighth generation (Dominique Prieur and her son Gillaume) run the estate, and continue to make world class Burgundian wine. This Chardonnay made from some of the very best estate vineyards in the area. The wine is barrel fermented and barrel aged, with battonage (stirring of the lees) every 15 days, for 12 to 18 months resulting in a wine that has a pleasant bouquet of citrus, peach, lemongrass, and acacia. On the palate, this wine has a medium/light body with a subtle creamy texture and notes of roasted hazelnut nuts that combine with well-balanced acidity and, terroir de Bourgogne leading you to a medium/short clean finish. This wine should be served cool not cold and will pair very well with medium to full flavored fish, poultry with a light cream sauces, and just fine with a little cheese and a baguette. $19.99 is a great price for this classic white Burgundy

The Pairing

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Chicken with a Mushroom Cream Sauce

What you will need:

2 tablespoons olive oil

4 tablespoons butter

3  cups mushrooms (any mix, such as cremini, chanterelle, blue foot and shiitake), sliced 1/4-inch thick

3  sprigs thyme

Sea salt and freshly ground black pepper

4  chicken thighs, preferably organic

4  chicken drumsticks, preferably organic

½  cup chicken broth

¼  cup finely diced onion

⅓  cup Riesling

¼  cup heavy cream

How to Prepare:

Heat oven to 325 degrees. Heat 1 tablespoon oil and 1 tablespoon butter in a medium skillet over medium heat. When melted and bubbling, add mushrooms and thyme. Cook, stirring occasionally, until softened and browned on edges, 10 to 15 minutes. Discard thyme, and season with salt and pepper to taste; set aside. Heat remaining oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Season chicken with salt and pepper and add it skin-side down to the hot pan. Brown well on all sides, about 10 minutes. Pour in broth and bring to a boil. Cover and place in oven until very tender, about 30 minutes. Transfer chicken to a plate, and pour pan juices into a bowl. Return pan to medium heat, and add remaining 2 tablespoons butter. When it foams, add onion and sauté until translucent. Add Riesling and bring to a boil, reducing by half. Add 1/2 cup of cooking juices, and reduce by half. Add cream and simmer for 3 minutes. Return chicken to pan, and add mushrooms. Simmer, basting, about 2 minutes. Serve hot.

Serves 4, takes about an hour, and fifteen minutes. Recipe adapted from the nytimes.com.

Cheers, The Wine Guys

Super Bowl Pairing: Wine & Swiss Cheese Fondue

The Wine

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Maison Pierre Sparr, Riesling Grand Reserve, 2015

Maison Pierre Sparr is one of the oldest wineries in Alsace, founded in 1680. Generation after generation they have followed there their philosophy that “the quality of a fine wine already exists in the grape.” In other words, the quality of a wine is determined by its vineyard origin. This wine is made from some of the best Granite, limestone, gneiss, and chalky-clay vineyards in Haut-Rhin and Bas-Rhin creating this classic Alsatian Riesling at a great value $13.99. The nose is pure Alsace, with notes of paraffin, bright citrus and peach. Medium light in body with flavors of citrus and green apple that are met with minerality, and acidy that carries thru to the finish that lingers for just a while, making the drinker want to take another sip. Critical acclaim from the Wine Enthused had this to say about it “WE90 the ripeness of Mirabelle plums and the satisfying tartness of ripe Cox apples are met on nose and palate by wonderfully fresh lemon notes. The citrus zestiness works its way through the slender dry body all the way to the lip-smacking, fresh and even brisk finish”. This wine is great for cheese.

The Pairing

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Swiss Fondue

What you will need:

1 small garlic clove, halved

1 cup dry white wine

¾ pound Gruyère cheese, grated

¾ pound Emmenthaler, raclette or Appenzeller cheese, grated

1 ½ tablespoons cornstarch

1 to 2 tablespoons kirsch (optional)

Kosher salt, to taste

Freshly ground black pepper, to taste

Freshly grated nutmeg, to taste (optional)

For dipping: 

Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots.

How to prepare it:

Step 1, Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.

Step 2, meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired.

Serve with crusty bread and other accompaniments. Serves about 6 appetizer portions, about 30 minutes prep and cooking, real easy, real tasty. Recipe adapted from nytimes.com

Cheers!

The Wine Guys

Cork Sunday Sports Pairing: Wings, Wine & Football

If you are in Hoboken today stop by Cork around 2:00 pm, there just might be a wing for you to sample with this wine!

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The Wine

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Columbia Winery, Merlot 2014

The 2014 vintage was warm all season long providing a large, uniformly excellent crop that came in about two weeks earlier than usual. Grape quality was superb, with Merlot developing ripe dark fruit notes and soft tannins. Winemaker Sean Hails selected the best grapes (85% Merlot, 8% Syrah, 5% Malbec, 2% Select Red Varieties), from the best vineyards within Columbia Valley, creating this rich, full-bodied wine that opens with a dark purple color and enticing aromas of plum, clove and baking spice. The pallet is fruit-forward with, flavors of black cherry, wild blackberry and juicy plum, complemented by notes of sweet oak, vanilla and hints of mocha and a round, mouthfeel, leading you to a finish that lingers with notes of ripe raspberry and caramel. This wine is a really great pairing for mild to medium traditional Buffalo wings, and a good value at $16.99.

Here is what two acclaimed critics had to say:

WE88 Exuberant aromas of cocoa and raspberry with light herb accents are followed by fresh, forward fruit flavors backed by lightly grainy tannins that bring some astringency.

WA87 Deep ruby colored, the 2014 Columbia Valley Merlot offers a classic bouquet of plums, caramelized black cherries, and chocolate and tobacco leaf in its forward, charming, enjoyable style

The Pairing

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Oven Roasted Buffalo Wings

I researched 14 oven recipes, before picking this one and it is the best I have made. It takes some extra prep time but it’s worth it. No time, need it now, want the real thing, my Buffalo, Boeheim, turned me on to http://www.duffswings.com/   

What you will need:

5 pounds chicken wings, cut into drumettes and flats, (I recommend using organic air dried chicken wings if you can they provide better taste and texture)

5 teaspoon baking powder

5 teaspoon kosher salt

For the sauce:

1 cup Louisiana Hot Sauce (I used Frank's)

2 sticks unsalted butter

1 teaspoon Worcestershire sauce

1 teaspoon salt, or to taste

Cayenne pepper to taste (optional)

How to prepare it:

Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings. Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours. Adjust an oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.  

The sauce: Melt the butter over low heat in a sauce pan and add the remaining sauce ingredients, whisking well to combine. Keep the heat low and only as long as necessary to melt the butter: you don't want the butter to separate. Taste for spiciness, and add cayenne if desired. When the wing are finished cooking, pour the Buffalo sauce into a shallow bowl (you'll probably have to do this in batches) and add a few wings at a time. Turn them in the sauce until well-coated, then transfer to a warm platter. Repeat with the remaining wings. Serve with celery sticks, and a blue cheese dip Recipe adapted from seriouseats.com

Cheers, The Wine guys

Coeur De Rose Reserve Paired with Grilled Mediterranean Swordfish

The Wine

Maison CR, Coeur De Rose Reserve, 2015 Magnum

Made from a blend of Cinsault, and Grenache grown in small parcels throughout, Massif des Maures, near Saint-Tropez, in Provence, France. The grapes that make this beautiful pale pink rose are harvested before the sun rises about 4am to preserve delicate crisp fruit notes. The soft yet expressed bouquet of this wine reveals floral notes of white fruit blossoms, young wild strawberry and a touch of lychee, and minerality. Medium /light in body and refreshingly balanced with subtle flavors of citrus and wild red raspberries. Drink this wine as an aperitifs or pair it with lighter Mediterranean style foods. Serve well chilled 45°-50° F A deal at $38.99

The Pairing

Grilled Mediterranean swordfish with Artichokes, Tomatoes and Olives

What you will need:

1/4 cup, plus 3 tablespoons, of olive oil

1 medium onion, diced

5 garlic cloves, chopped

1 14-ounce can of artichoke hearts-cut in quarters

4 medium tomatoes

30 black olives

1/2 cup of chopped basil

1/2 cup of chopped parsley

Salt and fresh ground pepper to taste

Juice of 1 lemon

1 teaspoon of salt

1 teaspoon of pepper

2 pounds of swordfish steaks (1/2-inch thick)

How to prepare it:

Combine 1/4 cup of olive oil, onion, and garlic in a medium saucepan over medium-high heat. Sauté until translucent (approximately 4-5 minutes). Add artichoke hearts to pan, and sauté another 3-4 minutes. Add tomatoes and olives, and cook for 10 minutes Add basil, parsley, salt, and pepper. Cook for an additional 2 minutes and set aside. Combine the remaining olive oil, lemon juice, salt, and pepper in a large bowl and marinate 10 minutes. Sear the steaks on a grill or grill pan for approximately 5 minutes per side. If you are using chicken breasts, grill them for approximately 7 minutes on each side, until the juices run clear. Place the steaks on a warm platter and serve with the artichoke-tomato sauté on top. (Instead of using salt I used about 3 tablespoons of drained chopped capers) serve with tossed greens and simple angel hair pasta lightly seasoned

Recipe adapted from harvest.org

Cheers!

The Wine Guys

Eikendal Cuvée Blanc Paired with Hummus Crusted Chicken

The WIne

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Eikendal Cuvée Blanc, Sauvignon Blanc - Chardonnay 2016

At Eikendal their focus is all about preserving flavor, through their collaboration with mother nature and dedicated had work to maintain freshness, elegance and finesse expressed in wines that appeal to palates worldwide. This fresh summer sipper is just that and a great value at $11.99.

Grapes from individual blocks are picked from vineyards grown in Stellenbosch and Elgin, specifically to create the style of this white blend, made from 72%.Sauvignon Blanc and 28% Chardonnay. From harvest to bottling the focus is to make a wine that’s clean and crisp. This vintage shows the Sauvignon Blancs beautiful ripe tropical flavors of gooseberry and figs with peach and apricot. The Chardonnay creates the backbone and structure while adding and subtle notes of apple. The finish of this wine is crisp and tight with a touch of minerality that lingers. Serve this wine as a pleasant aperitif or pack a bottle in your picnic basket to enjoy with some mediterranean fair.

The Pairing

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Hummus Crusted Chicken

What you will need:

2 boneless, skinless chicken breasts

1/2 cup hummus of your choice (you can use different flavors if you like)

1 clove garlic, minced

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/4 teaspoon red chili powder

1 lemon

How to prepare:

Preheat the oven to 450 degrees F. Oil a medium-sized baking dish with high smoke point oil (I use grape seed oil). Place the chicken breasts in the dish. Using a spoon, scoop the 1/2 cup hummus into a measuring cup to avoid contaminating the rest of the hummus from the raw chicken. Put the remaining hummus away, and spoon hummus from the measuring cup on the chicken. Spread it around until the breasts are evenly coated. Sprinkle the minced garlic, smoked paprika, cumin, and red chili powder on top of the chicken (or whatever seasonings you choose to use). Squeeze one lemon half over each chicken breast.

Bake for 25-30 minutes, or until the chicken is cooked through and the hummus has crisped. Serve immediately, a side of hummus and, a slade of your choice (I served it with a quinoa-spin on tabbouleh) Recipe adapted from hostthetoast.com

Cheers, The Wine Guys

Mt Beautiful Sauvignon Blanc Paired with Sole Wrapped Asparagus

The Wine

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Mt. Beautiful Sauvignon Blanc North Canterbury New Zealand 2015

Mt. Beautiful lies in the heart of North Canterbury, on the South Island of New Zealand, where cool a maritime climate combines with Phoebe soils (silt loam and light clay on top of a mudstone foundation which is covered by alluvial gravel) to create conditions that are ideal for growing sauvignon blanc that’s uniquely different from Marlborough style wines. This wine sets a new precedent for New Zealand Sauvignon Blanc’s. You will find this one is not as tart, grassy and herbal as the Marlborough style. It has lovely tropical fruit and a subtle creaminess on the mid-palate. It has white floral tones with intense melon, mandarin orange, green apple and just a touch of herbs in the finish. It’s crisp and dry, fruity, and packed with layers of flavors. This wine is perfect for a starter on a warm summer evening and great with light fresh foods. Asparagus season is coming to an end and it can be hard to pair food with, but this wine is a great companion for it,  Enjoy!

The Pairing

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Sole wrapped asparagus with tangerine beurre blanc

 What you will need:

Fish:

1 1/2 tablespoons unsalted butter, melted

2 tablespoons chopped shallot

4 (2- by 1-inch) strips fresh tangerine zest

1 lb. medium asparagus

4 (5- to 6-oz) skinless gray sole or flounder fillets

1/2 cup water

For beurre blanc:

1/2 cup fresh tangerine juice

1 tablespoon finely chopped shallot

1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces

1/4 teaspoon salt

cayenne

1/2 teaspoon fresh lemon juice

How to prepare:

Put oven rack in middle position and preheat oven to 450°F.

Brush a 13- by 9-inch roasting pan with some of melted butter, then sprinkle shallot and zest in pan. Trim asparagus to about 7 inches long, then peel spears starting from 2 inches below tip of each. Arrange fish fillets, skinned sides up, on a work surface and season with salt and pepper. Lay 5 or 6 asparagus perpendicularly across 1 fillet and wrap fish around them to make a bundle. Repeat with remaining fillets and asparagus. Transfer bundles, seam sides down, to roasting pan and brush fish with remaining melted butter. Season with salt and pepper, then add water to pan. Cover pan tightly with foil and bake until fish is just cooked through and asparagus is crisp-tender, about 20 minutes.

Sauce: Make beurre blanc while fish bakes: Boil tangerine juice with shallot in a 2-quart heavy saucepan over moderate heat until reduced to about 2 tablespoons, 4 to 5 minutes. Reduce heat to moderately low, then whisk in 1 tablespoon butter, whisking constantly. Add remaining butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool mixture. Remove from heat and stir in salt, cayenne, and lemon juice. Transfer fish with a slotted spatula to a platter and reserve pan juices. Cover fish with foil. Discard zest, then pour pan juices into a 10-inch skillet and boil over moderately high heat until reduced to about 2 tablespoons, about 2 minutes. Gradually whisk into beurre blanc. Blot any liquid accumulated on platter with paper towels, then spoon sauce over fish. (You can substitute other citrus fruits for the tangerine)Recipe adapted from epicurious.com

Cheers, The Wine Guys

Macho Muchacho Paired with Slow Cooked Pulled Chicken Tacos

Simple and satisfying summer pairing meant for each other

The Beer

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Macho Muchacho

This is Blue Point Brewery’s twist on a light-bodied Mexican beer traditionally served with a lime. They brewed a crisp, light Lager and took care of the flavor additions for you, adding an infusion of agave nectar and a touch of local Amagansett sea salt for enhanced and brightened flavor, along with the zest of fresh limes for an added clean finish. Serve this in a well-chilled glass or mug. (I added a fresh lime wedge for a little more refreshing zing) From your first flavorful sip, you’ll see why Macho Muchacho is nacho average Mexican-style brew, super refreshing for the hot days of summer. Availability: May – August 5.5% get it while it lasts.

The Pairing

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Slow Cooker, Salsa Verde, Pulled Chicken Tacos

What you will need:

4 six-ounce boneless skinless chicken breasts

2 cups 5-Ingredient Salsa Verde (I used Trader Joe's; it's good)

12 ounce can of Blue Point, Macho Muchacho beer

1 tablespoon cumin

1 teaspoon salt

1/2 teaspoon pepper

12 corn tortillas

cilantro

2 limes

I small finely sliced red onion

1 large or 2 small avocado’s peeled chopped

How to prepare it:

Place the first six ingredients in a slow cooker and heat on low for 6 hours or high for 3 hours. Shred the chicken with two forks and check for seasoning. Add salt or pepper if needed. To warm up the tortillas before serving, carefully run them over an open flame using tongs about 3-4 times per side. Or warm in the oven at 250 for about 5 minutes. (If using soft tacos warm them in a skillet with a little oil).Serve with cilantro and lime wedges, red onions, and avocado and any other garnishes you like. Make about 12 tacos Recipe adapted from thelemonbowl.com

Cheers,

The Wine Guys

Spring Is In The Air: Pinot Noir Rose’ Paired with Lobster Mac & Cheese

The Wine

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The Vice, Batch #3 Pinot Noir Rose’ 2016

The Vice Wines are made in small batches. Each batch is hand selected to express the grape varietal and the region that it comes from. Wines from The Vice, are a result of passionate labor, sustainable farming, and making wines with a broad appeal without breaking the bank. This Batch, #3, is made from 100% Pinot Noir grown in a single certified Biodynamic vineyard in Carneros, Napa Valley with a cool microclimate, ideal for Pinot Noir. The near-perfect 2016 growing season provided the backdrop for ripe well balanced fruit to press and ferment with native yeast. Three months of aging on fine lees, in stainless-steel resulted in this beautiful copper tinged rose’. Subtle aromas of watermelon, wild strawberry and waterfall mist lead to flavors of nectarine, tangerine, pomelo and a slight lift of salinity in this medium bodied wine. Bright balanced acidy complement the wine in a lingering finish. If you like a rose that a touch richer, this is for you, and it’s perfect for flavorful rich foods. $24.99 

The Pairing

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Lobster Mac with Cheddar & Gruyère

What you will need:

1 lb. bag of large pasta (I used ziti)

3 tablespoons butter

2 shallots, finely chopped

3 tablespoons all-purpose flour

2 cups milk

½ cup heavy cream

2 teaspoons Dijon mustard

8 oz. white cheddar, grated,4 oz. Gruyère, grated

2 cups sharp cheddar, grated

salt & pepper, to taste

the meat of 2 cooked lobsters, coarsely chopped

1 tablespoon chives, chopped

How to prepare it:

Preheat oven to 350°F, Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain in colander and return to stockpot. Melt butter over medium heat in large saucepan. Once melted, add shallots and sauté until soft. Add flour and stir for 1 minute until combined. Whisk in milk. Bring to a slight boil, whisking constantly. Add cream, Dijon, both cheeses, salt, and pepper. Remove pan from heat. Stir together until all cheese is melted. Mix in pasta and lobster. Pour into a large baking dish. Bake until golden. This will take about 20–25 minutes. Serve with chives on top.  Recipe adapted from sweetpaulmag.com

How to cook a lobster: It’s so much easier than you think. If you can boil water then you can cook a lobster. Start with a live lobster. Fill a large pot with water, salt, a sliced lemon, and some fresh dill. Once the water is boiling, drop the lobster in head first. Cover the pot and boil for about 15 minutes (for an average-sized 1¼ lb. lobster). It will be bright red and the tail will be curled. Take it out of the water. Do not rinse, but simply let it cool down to room temperature.

(Many grocery stores will steam the lobster for you, and many sell precooked but do it fresh if you can)

Cheers, the Wine Guys

Willamette Valley Pinot Noir Paired with Pancetta Wrapped Pork Tenderloin

The Wine

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Airlie Pinot Noir, Willamette Valley, 2013

This wine was made from Pommard, Pinot Noir Clones planted, in 1983 & 1991, in the Dunn Forest (Estate) vineyard and Breckenridge Vineyard, that are certified sustainable by Salmon Safe and LIVE (Low Input Viticulture and Enology). The vines are hand cultivated allowing the estate to respond to the individual needs of each vine. After harvest and fermentation this wine was aged in 17% new French oak adding a layer of subtle spice, to this simple yet elegant wine. Ruby in color with aromas of slight sweet geranium and wild strawberry with a touch of spice. Medium/ medium- light in body with flavors of dark cherry and cranberry that mingle with fine slightly firm tannins and balanced acidity that lead the taster to a clean medium length finish. This wine is very nice for a starter and will hold up to most medium flavored dishes. This wine was awarded 92 point from Pinot File, and a gold medal from the International Women’s Wine Comp.(Owned made and marketed by three talented women) $21.99, only 1046 cases made.

The Pairing

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Pancetta Wrapped Pork Tenderloin with Spring Vegetables

What you will Need:

3 pounds boneless pork loin

1/2 pound pancetta, very thinly sliced

1 pound fava beans, shelled and peeled

1 bunch asparagus, sliced on the bias

1/2 pound morel mushrooms (larger ones cut in half, small ones left whole)

1 bulb fennel, thinly sliced

1 bunch chives, thinly sliced

2 tablespoons freshly chopped mint

1/2 cup pea shoots

4 tablespoons unsalted butter

Kosher salt

Freshly ground black pepper

1 lemon

How to prepare it:

Preheat your oven to 400 degrees. Cut the pork loin in half crosswise. Then cut it in half lengthwise so you have 4 smaller portions. If you wanted to brine the pork loin, which I recommend, go ahead and do it now.

Wrap the pancetta it around the pork loin. Season with salt and pepper. Bring a pan with some butter over medium heat and add the pork loin to the pan. Brown the pancetta on all sides until it is crispy, about 7 minutes. Then pop in the oven with and cook until the thickest part of the pork registers 140 degrees.

Repair your vegetables while the pork cooks. First, melt some butter in a skillet over medium heat. Add the thinly sliced fennel and season with salt. Let cook until caramelized, about 8 minutes. Add the morel mushrooms to the pan and cook until nicely browned (if the mushrooms suck up all the moisture in the pan, add some more butter). Then add the asparagus and fava beans and cook until they are bright green. Season the entire thing with salt and pepper and taste to ensure proper seasoning.

Once the pork is done, remove it from the oven and let rest for 5 minutes. To plate, spoon some of the vegetable mixture on the plate. Slice each piece of pork loin into 4-5 pieces and put on the vegetables. Garnish the plate with pea shoots and a squeeze of lemon juice.

Recipe adapted from Food 52

Cheers, The Wine Guys