½ red chili pepper without excessive seeds, sliced
1 tin of sardines
basil leaves, to taste
200 grams of dried spaghetti
½ cup of white wine/lemon juice
Place a big frying pan over a medium heat, add the olive oil and a drizzle of the sardine oil. When hot, add the bell pepper and cook until slightly soft.
Add the red onion and garlic and sauté for a further 2-3 minutes.
Add the olives and let everything slowly fry until it reaches a softer texture.
Move the ingredients to one side of the frying pan and if necessary add another splash of olive oil and lightly fry your cherry tomatoes and basil leaves.
Once the skin of the tomatoes start wrinkling, combine it with the rest of the pan, and add our chili pepper and the sardines, breaking it into smaller pieces.
Add zests of one lemon and a splash of white wine or lemon juice to deglaze the pan and bring all those flavors together. Let it sizzle for another couple of minutes.
While you wait, bring a large pot of salted water to a boil.
Once the pasta water is boiling, begin cooking your spaghetti. Following the recommended instructions. For “al dente” pasta, remove from the water a minute early to taste.
Add the tomato paste and half of a cup of the pasta water into your sauce. Reduce the heat and let it simmer for 3-5 minutes. The starch from the pasta water will help the sauce to bond with the spaghetti. Try the sauce and check if you need to adjust the salt or add another splash of pasta water. As some of the ingredients already contain salt, extra salt may not be needed.
Drain the pasta and add it immediately into the saucepan and gently combine everything.
Serve the finished sardine pasta into two pasta bowls and add some freshly grated black pepper and Parmesan cheese on top (we know that this goes against the rules but as cheese lovers we think that cheese goes well with everything. Who invented this silly rule anyway?).
Intense color, resulting from a skin maceration prior to fermentation. The aromas are intense with berry notes and red fruits – strawberry and raspberry – combined with a slight floral note as violet. In the mouth it is with great elegance revealing a very gastronomic wine with good body, fruit and a well balanced acidity.
Varietals: Touriga Nacional, Alicante Bouchet, Touriga Franca Region: Tejo, Portugal Analysis: 13.0% alcohol / volume Total Acidity: 7.8 g/L pH: 3.20 Total Sugar: 0.6 g/L Soil Type: Sandy European Vegetarian Union: Vegan Serving Temperature: 46ºF-50ºF Pairing: Drink as a starter, or pair with salads, pasta, fish or seafood Longevity: Drink now or keep it until the end of 2024 Winemaker: Nuno Falcão Rodrigues
WINEMAKING NOTES: Destemming, crushing, maceration and fermentation with temperature control, malolactic fermentation, partly matured in American oak, filtration.
ABOUT THE WINERY: Located at parallel 39 North, Casal da Coelheira Estate has been benefiting from the Mediterranean climate for over three generations. For years, they have been committed to producing the best and most innovative wines within the Tagus River wine region. While the winery has seen many upgrades to their production and winemaking technology over the years, the facade at Tramagal remains the same – showcasing a traditional Portuguese facility with timeless architecture and impressive white and yellow walls.Learn more about the winery here.
Combine all of the dry ingredients in a bowl and mix evenly. Rub the mixture into the meat.
Place the entire pork butt onto a foil lined baking pan with 2 cups of water and cover for 2 hours. After the two hours, reduce heat to 300 degrees and continue to cook for 4 to 5 more hours basting the meat every hour with the cooking liquid. Be prepared that there will be steam when you peel back the foil.
Carefully remove the meat from the oven. To test whether the meat is done, stick a fork into the meatiest side (versus the top) of the pork butt and the fork should easily twist. If there is a lot of resistance, continue to cook covered for an additional hour. Once the meat is fully cooked, allow to rest for about 30 to 45 minutes in it’s cooking liquid. Then shred the meat.
A portion of the meat can be mixed with a small amount of cooking liquid- cooking liquid may be salty therefore add sparingly!
Serve the shredded pulled pork on your favorite roll or baguette with a fresh cabbage slaw or favorite condiments such as mustard, BBQ sauce, pickles and/or butter.
This wine is ruby red in color with purple nuances tending to garnet with aging. The nose and the palate are very elegant. It contains fruity flavors like blueberry and blackberry with vanilla and toasted high quality notes. It is soft, full-bodied and persistent on the palate.
Varietals: 60% Cabernet Sauvignon, 40% Merlot Analysis: 14% alcohol / volume Denomination: IGP Trevenezie Serving Temperature: 64.4ºF Food Pairing: This wine is perfect for roast meat, especially pork, lamb, goat or game.
WINERY NOTES: A champion, characterized by vibrant violet hues, with a clear and persistent smell which is added by the balsamic fragrance from the oak. Captivating and creamy notes of Blackberry dominate the palate. A blend of Cabernet Sauvignon and Merlot expresses itself wonderfully with its strong texture. It charms with spectacular flavors from various types of jam. – Reguta winery
ABOUT REGUTA: Located in the province of Udine, near the Friulian Riviera, the Reguta Winery has been owned and operated by the same family since 1928. Founded by Ettore Anselmi, the winery has since been passed down to his sons, Giuseppe and Luigi – who are teaching the same principles to their own sons today. Giuseppe and Luigi are constantly looking to improve their wines. With their years of experience and great traditions coupled with their outlook for the future, they are able to adopt the most advanced production technologies to ensure their wines are the best quality, while enhancing the uniqueness of their land.Learn more about Reguta’s history here.
Take the steak out of the fridge and out of it’s packaging. Pat both sides with paper towel. Season with oil, salt and pepper on both sides. Let it come to room temperature.
Preheat your BBQ over high heat.
When the steak is too temperature, place it on the grill, let it sear for 2-3 minutes with the lid closed. Come back, and turn it 90°, and let it sear for another 2-3 minutes with the lid closed.
Flip the steak over (at this point, you should be able to see the diamond patter on this side). Sear for 2-3 minutes, then turn 90°. Allow it to finish cooking in this position (it should take another 8-12 minutes, depending on the size of your steak.
Allow the steak to rest on a cooling rack for 7-8 minutes. Serve with compound butter discs on top.
For the Compound Herb Butter:
In a small bowl, mix the butter, herbs and garlic.
Place a section of plastic wrap on your work surface. Scrap the butter on to the surface, and carefully roll the wrap around the butter. Twisting the ends, roll the butter back and forth until it forms a smooth cylinder. Refrigerate for one hour, then slice and serve with steak.
This Shiraz is spicy and fruit driven. The nose and the palate are equally spicy with notes of white peppers and dark fruit.
Varietal: Shiraz Analysis: 15.0% alcohol / volume pH: 3.77 RS: 2.1 g/L Production: 5,000 Bottles Wood Maturation: Spicy, white peppers, dark fruit
WINEMAKER’S NOTES For a red wine so young, this Shiraz is remarkably drinkable with plenty of dark soft berries and spice. The flavors are rich and mouth-filling, while comfortably fresh tannins ensure there’s no heaviness. This wine should give pleasure of the next year or two.
ABOUT JAN HARMSGAT: Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson Wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the coastal regions.Learn more about the winery’s history here.
Kilikanoon Killerman’s Run Cabernet Sauvignon Clare Valley, South Australia
BOLD WINE STYLE
The aromas of blackberry, mocha, sage and French oak combine sweetly on the nose. The classic cassis and herbaceous notes carry through from the nose onto the palate, beautifully supported by fine grained tannins. Velvety texture finishing with black pepper and exotic spice.
Varietal: Cabernet Sauvignon Analysis: 14.0% alcohol / volume Maturation: 16 months in new and seasoned French oak hogsheads Winemaker: Peter Warr Appellation: Clare Valley, South Australia, Australia Pairing Recommendations: Slow Cooked Beef Brisket with a side of duck fat potatoes and greens Critical Acclaim:91 pts JamesSuckling.com; 90 pts Wine Spectator; 90 pts Robert Parker Wine Advocate
BACKGROUND: Named after a legendary Clare Valley squatter, Killerman, who planted and tended vines on a paddock adjoining the Kilikanoon property. As legend has it, Killerman made his own wines in a galvanized iron lean-to.
WINEMAKING: The grapes are sourced from the cool climate vineyards of the Clare Valley, South Australia. Hand-selected fruit parcels, maturation in new and older small French oak hogsheads for up to two years and attention to final blending has ensured a wine of great poise and balance.
ABOUT KILIKANOON: Kilikanoon is a boutique Clare Valley winery founded in 1997 by Kevin Mitchell; it is known for producing regionally expressive, terroir-driven wines. The Kilikanoon property, featuring a circa 1860s stone cottage housing Kilikanoon’s tasting room, was originally settled by early English migrants who named it after a historic old mansion in Cornwall. When purchasing the historic property in 1997, the mature vineyards of Shiraz, Cabernet, Grenache and Riesling that had been planted by Kevin’s father, Mort in the 1960s, became a part of Kilikanoon, and now form the heart of the estate vineyards.Learn more here.
Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.
FOR THE FILLETS:
Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
Add the plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the fillets face down and sear undisturbed for 2 minutes. Flip the fillets and sear for an additional 2 minutes. This will give your fillets a nice seared edge.
Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick. Remove fillets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.
Raised by Wolves Bonniemile Cabernet Sauvignon Stellenbosch, South Africa
BOLD WINE STYLE
The Bonniemile road provides access to agricultural smallholdings just south of Stellenbosch off the Polkadraai road. Established in 1986, this block of Cabernet Sauvignon occupies 0.89 hectares of land, and is planted to just 3100 vines.
The soil is typical of the area, being rich in ironstone laterites overlaying a heavy clay bank. It’s great terrain for Cabernet Sauvignon.
Vinified in traditional open-topped concrete fermentation tanks and left on skins for 14 days before pressing off, it then matured in neutral 300L hogsheads for 18 months before bottling.
Raised by Wolves is a project by Wine Industry Specialist, Adam Mason. Adam says the name came to mock the one-upmanship between winemakers, explaining his wines are all naturally fermented, single vineyard, and hand sorted but yet he was “raised by wolves”. His wines are produced in limited quantities, and are made from a selection of unique vineyards from his travels around the cape, showcasing how interesting and rare the Cape’s vineyards can be. Adam’s work with small batch, experimental wines has transformed the Cape into one of the more dynamic regions in the world.
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Rub the chicken with 2 tablespoons olive oil, the thyme, rosemary, garlic and lemon zest. Season with salt and pepper.
Heat a large oven safe skillet over medium-high heat. Add 2 tablespoons olive oil. When the oil shimmers, add the chicken, skin side down, and sear until golden, about 5 minutes. Flip and cook 5 minutes more. Remove the chicken from the skillet. Add 2 tablespoons butter, the potatoes, carrots, and a pinch each of salt and pepper. Cook, stirring often, until slightly softened, about 5 minutes. Pour in the wine, deglazing the pan and scraping up any browned bits off the bottom. Simmer the wine for 5 minutes or until reduced slightly. Remove from the heat and nestle the chicken into the potatoes. Add the lemon juice.
In a small bowl, toss together the cranberries, brown sugar and balsamic vinegar. Sprinkle the cranberries over the chicken. Transfer to the oven and roast for 20-25 minutes or until the chicken is cooked through and the potatoes are tender. Plate the chicken and potatoes and drizzle with the sauce left in the pan. EAT!
Henry Fessy Fleurie Château des Labourons Burgundy, France
MELLOW WINE STYLE
Ruby red in color with light hints of purple, the nose has intense flavors of blackberry and blackcurrant. On the palate, the Fleurie “Château des Labourons” is concentrated, with supple and silky tannins. It has a beautiful finish with slightly peppery and violet notes.
Château des Labourons dominates the beautiful hillsides of the Fleurie appellation. It is located three kilometers further up the hill from the hamlet of Les Labourons. The combination of the altitude, slope, exposure and quality of the soil have created a promising terroir in the heart of the Fleurie Cru. Château des Labourons’ current architecture dates from the 19th century. It was rebuilt from ashes after a devastating fire, but still retains some of its original architectural character. This Château has a long history, over five generations of the “de Lescure” family, and it was already producing wine by the 18th century.
Varietal: 100% Gamay
Analysis: 13.5% alcohol / volume
Appellation: Beaujolais, France Soil Composition: Igneous rock – mainly pale pink granite that breaks down into coarse “blockfields” Harvest: Manual Average Vine Age: 40 Years Pruning: Gobelet Density of Vines: 10,000 vines/ha Critical Acclaim:
James Suckling – February 2017 – 92 pts
Wine Spectator – July 2017 – 88 pts
Wine Enthusiast – May 2017 – 88 pts
Jancis Robinson – UK – January 2017 – 16.5 pts
Guide Bettane & Desseauve – Septembre 2016 – 14 pts
Concours Général Agricole – Février 2016 – Médaille d’Or
Suggested Food Pairings: Roasted chicken, grilled meats and cheese Serving Temperature: 57.2-59°F Winemaking: The château selects the best grapes, then carries out non-carbonic vinification in open vats. Afterwards, the grapes go through pneumatic pressing and fermentation, the wine is matured in old oak tuns before bottling.
ABOUT HENRY FESSY:
The Fessy Family has been based in the heart of the Brouilly appellation since 1888. They have purchased parcels of vineyards in most of the Crus and Beaujolais-Villages over the years, creating an enviable domaine of nearly 70 hectares of vineyards. Their philosophy is to work with sensitivity and intelligence to produce highly characterful wines with little to no intervention. Learn more about the winery here.
2–3 lbs lamb chops, lamb loin chops or sirloin steaks
Grillable veggies – your choice of Zucchini, summer squash, bell pepper, onion, eggplant, mushrooms, etc.
Spray olive oil (or use regular)
15–20 fresh Mint leaves
Harissa Spice Rub:
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon smoked paprika
1 tablespoon granulated garlic
2 teaspoons salt
1 teaspoon dried mint
1 teaspoon whole caraway seeds (optional)
1 cup plain, full-fat Greek yogurt
1 tablespoon harissa paste (store-bought or homemade Harissa paste) more to taste
1 teaspoon smoked paprika – optional
Preheat Grill to med-high.
Cut lamb chops into single chops or portions. (Use a sharp chef’s knife and slice in between the bones.) Pat dry.
Mix spices and salt together in a shallow bowl (big enough to fit chop)
Dip both sides of each chop, as well as fatty edge, into the Harissa rub, tap the excess off and place on a sheet pan.
If grilling veggies, lightly toss with olive oil, salt and pepper, and grill these first. Cover, set aside until serving.
Grill the lamb chops. Spray the grill with olive oil spray. Place the chops down and grill 3 minutes (covered) or until good grill marks appear (don’t fiddle with them too much). Spray the top of lamb chops with olive oil, and turn them over. Turn the heat down to medium and grill another 3 minutes. Then, place the fatty edge of the lamb chop on the grill, so they are sitting upright, on their side, leaning them up against each other. Cover and cook another 2 minutes or so, to melt off that fatty layer. (These are delicious served medium, but feel free to cook through on lower heat if that is your preference.) Remove from grill, cover with foil until ready to serve.
Mix the yogurt with the harissa paste, starting conservatively, adding more to taste. Each Harissa paste has different levels of heat. Chef Sylvia Fountaine likes to a whisk in a teaspoon of smoked paprika to bump up the smoky flavor – up to you.
To serve, cut the grilled veggies into bite-size pieces, and place them on a platter. Top with the grilled lamb chops. Garnish with fresh mint leaves.
Serve the Harissa yogurt on the side or spoon a little on each chop.
Serve with a cooked grain like quinoa, basmati rice or even couscous.
Notes: If serving with a cooked grain, make sure to season it. ( Olive Oil, salt, pepper, lemon zest, and fresh parsley is nice.) You could serve it on the same platter, underneath the veggies and lamb, or serve it on the side.
The Burdi Primitivo IGT Puglia Rosso wine is an every day wine, made from organic certified grapes. It is deep ruby red in color, and on the palate it is fruity and soft. This wine is ideal with any kind of food, especially pasta, grilled or roasted meat, and seasoned cheese.
Varietal: 100% Primitivo
Analysis: 13.5% alcohol / volume
Description: IGT Red Puglia Yield: 100,000 kg. per hectare
Vinification: Five Days maceration with skins, temperature controlled fermentation
ABOUT DUCA CARLO GUARINI:
The Guarini family has lived in Puglia since 1040, when their ancestors moved from Normandy, arriving in Terra d’Otranto. In 1114, Accardo Guarini, Count of Valesio, founded his vineyard overlooking the Adriatic sea in the Pìutri estate. Since then, the Guarini family continues to take care of the same vineyards, maintaining the traditions founded many centuries ago. Learn more here.
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Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet.
Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.
Waterkloof Circle of Life Red Stellenbosch, South Africa
BOLD WINE STYLE
A perfectly integrated blend with great length, combining the spiciness of the Syrah, the fresh fruits of the Petit Verdot and juiciness from the Merlot. The introduction is fresh and fruity with good acidity, evolving into riper flavors and herbaceous notes, and with elegant tannins and light acids on the finish. It is very versatile and will complement numerous dishes, but the winery recommends enjoying it with a hearty piece of lamb.
Varietal: 26% Syrah, 24% Merlot, 26% Petit Verdot and 24% Cabernet Franc
Analysis: 13-14% alcohol / volume
pH: 3.52 TA: 5.2 g/l VA: 0.7
Residual Sugar: 2.3 Production: 17,400 bottles produced
Circle of Life tells the story of Waterkloof: A once conventionally farmed vineyard with great potential, that – since Paul Boutinot took over the property – has been transformed into a living, breathing organic and biodynamic vineyard by Farm Manager Christiaan Loots and his team. Waterkloof winery strives to produce distinctive, yet balanced wines using traditional, organic and biodynamic methods. They work with nature, not against it. Chickens, sheep and work-horses have unique and integral parts within the vineyard. Their soils are free of chemicals, and instead are kept healthy using plant extracts, fungi and bacteria from their own organic compost. The winery continuously works to understand their vineyards to harness the individual characteristics of each vineyard block. Waterkloof’s objective with Circle of Life was to produce two blends that encapsulate all the varying terroir characteristics and grape varietals found on Waterkloof.
HARVEST AND PRODUCTION: All grapes are hand-picked and sorted in the vineyards, then brought to their cellars by their work-horses. The grapes are then hand-sorted again at the winery to ensure only the best berries are being used. The sorted grapes are then placed into wooden fermenters using their gravity system. This fermentation process starts naturally with yeast present on the grapes to enhance the flavors from the vineyards. Throughout the fermentation process, the winery performs soft punch downs twice a day to gently and slowly extract the tannins. The wines will spend around 30 days on the skins – give or take depending on taste. After the maceration time on the skins, the wine is ran down using gravity, no pumping is incorporated. The grape skins also fall through into the basket press and are softly pressed to gently extract every last bit of wine, aroma and color. The varietals are then aged separately in French oak for about 18 months. After the aging process, Waterkloof blends the Syrah (26%), Merlot (24%), Petit Verdot (26%), and Cabernet Franc (24%) together, then keeps in wooden fermenters for another 9 months. This wine is unfined and gently filtered.
ABOUT WATERKLOOF: In 1993 Paul Boutinot commenced his search for a vineyard site with the potential to produce truly fine wine with a defining sense of origin. The classic areas, capable of growing naturally balanced grapes such as the Cote d’Or, Chablis, Paulliac, Barolo, etc. were either unavailable or unattainable (rich men’s toys), so he had to find a new classic. It took ten years to narrow the search down to a small area on the south-facing slopes of the Schapenberg, overlooking False Bay in the Cape. As soon as he was led up a steep ravine opening out into a hidden amphitheater of potential, all his experience and intuition told him: ‘THIS IS IT!’ Just like that, Waterkloof was born, and the hard work began. Learn more about the history of Waterkloof here.
1 bone indouble cut pork chop, about 2 inches thick
salt and pepper
2 tbsp grape seed oil for drizzling
2 tbspunsalted butter
3-4 garlic clovesgently crushed and skins removed
1-2 sprigs of rosemary and thyme
Start by removing the pork chops from the fridge and bringing it closer to room temperature for 20-30 minutes.
Season the pork chops with salt and pepper on all sides and get your cast iron pan hot on the stove top.
Pre-heat the oven to 400°F and drizzle the skillet with a neutral oil, such as grape seed oil.
Once skillet is hot, sear pork chops on all sides, about 2 minutes per side until nicely charred, then place in oven and roast for about 6-8 minutes until internal temp reaches 135°F (mostly cooked through).
Place the skillet back on the stove top and add butter, garlic and herbs and as soon as butter melts, carefully tilt the pan with one hand and use your other hand to baste the infused butter onto the pork chop for another 1-2 minutes, not letting the butter burn.
Once done, turn off heat and remove pork chop to another plate to rest for 10 minutes before slicing into it.
Casas del Toqui Terrior Selection Carménère Cachapoal Valley, Chile
BOLD WINE STYLE
Cherry red color with violet hues. Aromas of black fruits, chocolate and spices, with hints of currants, nuts and tobacco. On the palate there are silky tannins. This wine is juicy and well balanced, with a lingering finish.
Varietal: 100% Carménère
Analysis: 14.5% alcohol / volume Aging: Native yeast vinification in neutral French oak
Viticulture: Vertical espalier
Vinification: Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in oak barrels for 12 months Closure: Natural cork Pairing: Serve between 60˚F-64˚F with pork chops and sausages
ABOUT CASAS DEL TOQUI: In 1994, Château Larose Trintaudon, a major French wine producer from the Bordeaux region, partnered with traditional wine producers from the Cachapoal region in Chile and together they founded Casas del Toqui. Recently, their legacy was recaptured by a Chilean family with a great passion for wine, contributing with their own unique and distinctive mark.
The Cachapoal Valley is renowned worldwide for its Mediterranean weather, where the Coastal Range and the Andes create one of the best soils in the region to produce high quality wines. The terroir of Casas del Toqui includes a wide range of soil types. Each plot of land is handled individually according to the unique characteristics of the terroir, which through a coordinated harvest, vinification and barrel management allows Casas del Toqui to keep individual lots to show the purest expression of each component before crafting the different blends.