Food & Wine Pairings

By Alisa Star

Hooray! Grilling season is finally here, we’ve waited all winter to get out the coals and the pits, enjoy a cold brewsky and sit and smell that wonderful aroma.

This barbeque pulled pork sandwich will keep you coming back for more. It’s sweet, tangy and tasty and is easy to make . The only waiting time is the cooking, But I assure you it is worth the wait.

Ingredients:

Dry Rub:

  • 2 tbsp paprika
  • 1 tsp garlic powder
  • 1 tbsp brown sugar
  • 1 tbsp dry mustard
  • 3 tbsp coarse sea  salt
  • 1 6 lb pork roast butt/shoulder

Cider-Vinegar BBQ Sauce:

  • 1 1/2 cup cider vinegar
  • 1 cup yellow mustard( or dijon)
  • 1/2 cup ketchup
  • 1/3 cup brown sugar
  • 2 cloves minced garlic
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1/2 tsp ground black pepper

Cole Slaw:

  • 1 head green cabbage
  • 2 grated carrots
  • 1 thinly sliced red onion
  • 2 green onions-chopped
  • 1/2 cup mayo
  • 1/4 cup dijon mustard
  • 2 tbsp cider vinegar
  • 1/2 tsp sugar
  • 1/2 tsp celery seed
  • Juice from 1 lemon
  • salt & pepper

Directions:

Mix all the dry rub ingredients well together in a small bowl. Rub the spice blend all over the pork butt. Cover and refrigerate for 1-2 hrs. Place in the barbeque pit, or smoker and cook until the thickest part of the pork reads 170 degree F, or until falling apart with a fork.

While the pork is cooking let’s make the bbq sauce. Combine vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat and simmer for 10-15 minutes stirring frequently.

Lets get the coleslaw made also while the pork is cooking. Combine the thinly sliced cabbage, carrots, red onion, green onions. Place all in a medium bowl. Stir in the mayo, mustard, vinegar, lemon juice and sugar. Pour the dressing over the cabbage mix and stir gently. Season the slaw with celery seed, salt and pepper. You can even heat it up a bit with a drop or two of hot sauce.

When the pork is done, take it off the grill and let it rest for 30 minutes. Then take 2 forks and start to poll the pork apart. Place shredded pork in a bowl and pour half the bbq sauce over it and stir it in.

To serve, spoon the pulled pork on a bun and top it off with the slaw mixture, serve with a pickle spear or chips… Enjoy!

Most of the time when you eat barbeque you drink ice cold beer. For all the wine drinkers out there, when pork is on the menu, Pinot Noir from the Russian River Valley is best. The richer flavors rely on the Pinot to help equal out the pork and barbeque flavors.

This Pinot Noir is an exquisite wine with fresh fruit aromas of cherry, raspberry and vanilla. With hints of white pepper, cola and spicy earthy notes.

Grilled Stuffed Flounder

This tasty fish is less common a catch in the summertime versus the fall or winter. But you can find them at fish markets, or buy fillets at your local markets. This fish is light in taste and stuffed with crabmeat and shrimp and is also a healthy dish!

Ingredients:

  • 3-4 flounder fillets (or whole flounder)
  • 1/2 pound fresh lump crab meat
  • 4 oz small shrimp
  • 1/4 cup minced onion
  • 2 stalk chopped fine celery
  • 1/2 chopped bell pepper
  • 1 1/2 tsp minced garlic
  • 2 tbsp mayo
  • 1 lemon cut into wedges
  • Salt & pepper
  • 1 tsp Old bay season
  • 2 tsp paprika
  • 1 tbsp olive oil
  • 3/4 cup italian bread crumbs
  • 4 tbsp butter
  • 2 tbsp chopped fresh parsley
  • 1 egg

Directions:

Preheat the oven to 350.

Butter a shallow dish or baking sheet. Place the crabmeat and shrimp in a medium bowl and season with old bay. Cover with plastic wrap, and chill until ready to use.

In a medium skillet, melt the butter over medium heat. Add onion, celery, bell pepper, cook and stir until soft, about 5 minutes. Add 1 tsp of the parsley and the garlic, cook for 1 minute and remove from heat.

Add the cooked veggies to the crabmeat and shrimp mixture and toss gently together. Add the mayo, egg, squeeze 2 of the lemon wedges in the mixture, toss gently together. Add  ½ cup of the bread crumbs, salt and pepper, and gently stir together.

Season each filet with old bay seasoning, and place the fillets skin side up on a work surface. Divide the crabmeat filling evenly among the center of the fish. Using your hands , roll the fillets up to encase the filling. Secure each fillet with a toothpick if necessary. Place the seam side down in your buttered baking dish. Sprinkle remaining breadcrumbs over the top of the fish, drizzle with melted remaining butter, Bake until light golden brown, about 20 minutes. Garnish with remaining parsley, and lemon wedges.

This dish pairs perfectly with actually 2 different types of wine, so if you’re a white wine lover a white Sauvigon Blanc (dry) from Marlborough, New Zealand. And if you prefer a red, then Barbaresco from Piedmont , Italy is a great pairing for stuffed flounder. Enjoy!

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