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Posts Tagged ‘kale’

Thick-cut pork chop with a rub (chipotle pepper, Hungarian paprika, salt/pepper, garlic, rosemary, thyme, cayenne, and clove) put on the grill low and slow basking in the glorious smoke of hickory chips.  On the side: grapeseed oil sauteéd golden beet and kale mixed into some orzo.

Wine: Aaron Berdofe Pinot Noir 2013

HipsterWine

F’ing Hipsters.

Sometimes the stars align at the exact moment you need them to.  We in Minnesota have been desperately seeking spring like nobody’s business and yesterday we finally saw an inkling indication that warm weather is on the way.  Naturally, for me this meant it was a chance to use the grill.  Additionally, my latest batch of kit wine, a California Pinot Noir, decided it was ready*.  I don’t really have a label worked up for my small batches of wine, mainly because it’s completely unnecessary, so I did not include a gratuitous label shot.  However, a couple months ago I did happen to capture the moment that I realized I was racking wine in my SW Minneapolis home WHILE wearing flannel on camera…unintentional hipster moment.  So you get a picture of that.  Happy?  Anyway, the food was fantastic and the clove just picked up so nicely in the wine that I may have been somewhat overindulgent in my sounds of pleasure while consuming this concoction.  I’ve been pleasantly surprised by how long the finish has been in the two wines that I’ve made.  The succulence of the pork, certainly called for a wine to stick around for awhile.  Speaking of which, do you know what wine makers and marketers call wines without a lengthy finish?  “Easy Drinking”

 

*For those of you who already have a bottle of my Pinot Noir, now would be a good time to start drinking it.  Serve just below room temperature.

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Rating: 5/5

A 1lb New York Strip steak cooked for 3hrs Sous Vide in butter, shallots and thyme then browned on the skillet.  Side of (who cares really when you have a piece of meat that good?) sauteed kale and mushrooms.

Wine: Dusted Valley Stained Tooth Syrah 2009

Notes: 

There are many ways to cook a steak, but only a small few if you want it to be delicious.  My preferred method is to use a combination of iron skillet and in-oven cooking.  However, if you have the time, I recommend venturing into sous vide territory.  The expression literally means ‘under vaccuum’ and is generally how a lot of of high-end restaurants do their exquisite pieces of meat.  You seal the meat up with a fat (butter in this case) and some assorted herbs and spices to your liking, remove all air and then submerge the package into water that is the exact temperature that you want the meat done at for however long it takes to cook the meat (An hour per inch thickness at minimum is a good rule of thumb, but you can let it sit in there for as long as you want).  Don’t forget to reserve the juices for dipping after! Now, the high-end restaurants have very expensive contraptions that make this process insanely easy, but with a little McGuyver-ing you can do it with a heavy duty freezer back, a big pot and a temperature probe.  There are plenty of on-line resources for this one so have at it and for a special treat, try poaching an egg sous vide style.  But back to the wine and food experience!

The steak was cooked to a medium-rare level which is how I like them and was oh-so-tender with a dash of finishing salt just before I dove into it.  The wine was a big, fruit-forward Syrah from the lovely folks at Dusted Valley with plenty of tannin and acid which was all beginning to come together nicely here at the beginning of 2012.  I’ve been loving the Washington state Syrahs these days and this is no exception.  The base of this wine is Syrah and Viognier, the blend that originated and was made popular by Northern Rhone.  This blend is also doing spectacularly down in Aussie-land as I’ve featured before.  However, Dusted Valley takes a quick trip down to Southern Rhone and blend in some small amounts of Grenache and Counoise which gives it a bit more depth.  Any remaining tannin that would have stuck out was absolved by the light salt application and you are left with are the dark fruits and a bit of earthiness working with the mushrooms.  Simple meal, wonderful results.  For the steak lover, this is pretty much the tops.

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Rating: 5/5

1/2 Chicken rubbed with pepper, rosemary, salt and some leftover Chinese Plum Sauce I had from a wine and food pairing event the night before.  Side of mashed sweet potatoes with nutmeg and cinnamon and sauteed kale with garlic, lemon juice and ginger.

Wine: Elk Cove Pinot Noir Rosé 2009

Notes:

Hello, autumn.  After hearing raves multiple times from a woman who checks me out at the wine shop on this wine, I decided to give it a go.  Why not?  I haven’t actually had a Rosé all year anyway.  Shame on me, right? So I finally did.  Just when summer was over.  Paired with the chicken, sweet potatoes and kale, this was a magnificent lunch for two.  The wine has these light floral, strawberry and watermelon characteristics, but with a solid body and structure behind it that mixed wonderfully with the fall flavors in the food.  Perfect seasonal segue meal.  Roasted chicken always looks beautiful as well so I included a picture of the full meal this time.

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