October 23, 2012
It’s harvest season in the Napa Valley and we’re celebrating with a few of our favorite things – friends, food and wine. As a follow up to our latest Wine Sisterhood TV episode, we’re sharing MAV and Natalie’s recipes for the dishes they prepared for the party. We hope you enjoy them as much as we do!
Click the links below to jump to each recipe:
- Harvest Carnitas
- Caramelized Onion & Shallot Dip
- Classy Pimento Cheese Dip with Ritz & Triscuits
- Grilled Corn Adobo with Queso Anejo
The traditional way to make carnitas is to take chunks of pork shoulder and simmer them in lard (aka. manteca) until they are achingly tender and sinfully rich and delicious. For those who do not want to go down this decadent path, here is an alternate version—just as yummy but a skosh more healthy-ish.
3 1/2 lb to 4 lb boneless pork shoulder roast, cut into two inch chunks.
1 Tbsp. ground cinnamon
½ tsp. ground cloves
Juice and zest from 2 oranges
Salt and freshly ground black pepper
3 bay leaves
- Heat oven to 275 degrees.
- Season pork with cinnamon, cloves, orange zest and black pepper & salt.
- Lay seasoned pork in single layer in a 13 x 9 baking dish.
- Add water, orange juice and bay leaves. Cover with foil and bake for two hours, or until fork tender.
- Remove pan from oven. Remove foil from pan. Raise oven temp to 450 degrees. Return pan to the oven and roast until all liquid is evaporated and meat begins to brown, about 45 minutes.
- Continue roasting, turning frequently, until meat is brown and crispy, about 30 additional minutes.
- Serve with warmed corn tortillas and your choice of green and red salsas.
- Other accoutrements: chopped white onion, chopped cilantro, Mexican crema or sour cream, hot sauce, radishes, pickled jalapeňos.
Caramelized Onion & Shallot Dip
From Bon Appetit Magazine
2 lb. large yellow or white onions, thinly sliced
2 large shallots, thinly sliced
4 sprigs thyme
¼ cup olive oil
Kosher salt and freshly ground pepper to taste
1 cup dry white wine
2 Tbsp. Sherry vinegar
2 cups sour cream
½ cups freshly minced chives
¼ cup plain whole-milk yogurt
2 tsp. onion powder
- Preheat oven to 425 degrees. Mix onions shallots, thyme sprigs and oil in a roasting pan. Season with salt and pepper.
- Roast onion mixture, stirring and scraping sides until mixture starts to break down and turn golden brown about 45-55 minutes.
- Discard thyme sprigs. Add wine and vinegar and stir to scrape up any browned bits. Return onion mixture to oven. Roast stirring occasionally until deep golden brown and completely caramelized about 15 minutes longer.
- Spread onion mixture onto a rimmed baking sheet to cool.
- Note: Make this mixture ahead and let it cool off completely.
- Transfer onion mixture to a work surface and chop finely. Transfer to a medium bowl. Stir in sour cream, chives, yogurt and cayenne.
- Season with salt and pepper.
Classy Pimento Cheese Dip with Ritz & Triscuits
One 11-ounce log of fresh goat cheese, softened
4 ounces smoked cheddar cheese, coarsely shredded (1 packed cup)
1/2 cup mayonnaise
1/4 cup drained jarred pimientos or piquillo peppers, coarsely chopped
2 scallions, thinly sliced
1 tablespoon sweet pickle relish from a jar
1 clove garlic
1 teaspoon Tabasco
1 teaspoon Horseradish
Salt and freshly ground pepper
Mix ingredients in a large serving bowl. Serve with Ritz crackers, whole radishes and celery ribs.
Grilled Corn Adobo with Queso Anejo
Aka. Mexican Street Corn
6 ears sweet summer corn
1 tsp. ground cumin
½ cup (one stick) unsalted butter at room temperature
1 tsp. finely grated lime zest
2 Tbsp. freshly squeezed lime juice
1 canned chipotle chile in adobo, finely chopped
2 Tbsp. adobo sauce from canned chipotle chiles
2 Tbsp. minced garlic
½ tsp. kosher or sea salt
½ cup mayo
1 ½ cups grated queso anejo
2 limes, cut into wedges for serving
- Bring three quarts salted water to light simmer in a large saucepan.
- Prepare corn butter: Put cumin into small skillet and toast over medium heat, tossing frequently. Pour into plate to cool. Be careful not to burn! Combine cumin, softened butter, lime zest, lime juice, chile, adobo sauce, garlic and salt in small bowl and mix well. Taste and add more salt if desired.
- Put mayo into bowl and have a brush handy.
- Put cheese in shallow bowl or rimmed plate.
- Place corn in lightly simmering water for two minutes. Remove corn from water and reserve on dish with paper towels.
- To serve, brush each ear of corn with mayo. Follow by brushing grilled corn with butter mixture. – Finally, roll in grated cheese to coat.
- Cut corn into fourths with sharp chef’s knife and arrange on serving platter with the lime wedges.
Note: Corn may also be grilled over a medium fire on a charcoal grill. To prepare, carefully pull back husks from the corn and remove the silk. Tie the pulled-backs husk in a knot and place on a grill, turning occasionally until tender and browned in spots, about ten minutes.
Note: You can substitute Queso Anejo for another hard Mexican cheese that can be grated such as Cotija or enchilada. Italian Romano or Parmesan can also be used.
Pair with: White Haute Riesling