Food & Wine Recipes

Pulled Pork Sandwich with Blue Cheese Slaw

Pork shoulder is a tender cut that becomes succulent after slow roasting. The blue cheese slaw adds depth to stand up to a bold red blend.

Ingredients

  • 1 3-pound boneless pork shoulder, cut into 3 equal pieces
  • ¼ cup packed brown sugar
  • 1 tablespoon sweet paprika
  • 1 teaspoon cayenne pepper
  • 1 cup cider vinegar
  • 5 garlic cloves, minced

Slaw

  • ½ head each red and green cabbage, shredded
  • 1½ cups blue cheese
  • 1 cup mayonnaise
  • ¼ cup Dijon mustard
  • 2 tablespoons cider vinegar
  • 2 tablespoons sugar
  • Salt and fresh ground pepper
  • 6 soft sandwich rolls
  • Barbecue sauce, if desired

Instructions:

Preheat oven to 350 degrees, with rack in the lowest position. In a small bowl, combine paprika, cayenne, sugar, 1 tablespoon salt, and 1 teaspoon pepper. Place pork in a large Dutch oven. Rub with spice mixture.

In a medium bowl, combine garlic, vinegar and ½ cup water; pour over pork. Cover pot and place in oven on lower rack. Bake until pork is tender and separates easily, approximately 2 ½ hours.

While pork is cooking, in a medium bowl, whisk together mayonnaise, mustard, vinegar, salt and pepper to taste. Add dressing to cabbage and toss to coat. Add the crumbled blue cheese and toss together.

When pork has finished cooking, transfer to a work surface. Shred meat with two forks and transfer to a large bowl, using leftover juices to moisten.

Lightly toast the sandwich rolls then pile pork and slaw on rolls and top with barbecue sauce, if desired.

Pair With

Willamette Valley
Pinot Noir

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Heirloom Caprese Salad

Ingredients:

  • 3 heirloom tomatoes, thinly sliced
  • 8 oz fresh mozzarella, thinly sliced
  • ½ cup basil leaves
  • ¼ cup reduced balsamic vinegar
  • 2 tbsp extra virgin olive oil

Instructions:

On a large platter, arrange tomato slices, mozzarella and basil. Drizzle with reduced balsamic vinegar, and olive oil. Season with salt and pepper to taste.

Pair With

Oregon
Pinot Gris

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Steamed Mussels in White Wine Sauce

Ingredients:

  • 3 lbs mussels, scrubbed
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter
  • 1 small shallot, diced
  • ½ cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup low sodium chicken stock
  • ¼ cup dry white wine
  • ½ tbsp white wine vinegar
  • 1 tbsp heavy cream
  • ¼ cup flat leaf parsley, chopped
  • Salt and pepper to taste
  • 1 lemon, cut into wedges

Instructions:

In a large soup pot, heat the olive oil and butter over medium-high heat. Add the shallot and onion, and cook until aromatic, approximately 5 minutes. Add the garlic and cook for one additional minute.

Slowly pour in the chicken stock, dry white wine and vinegar and bring to a slow boil. Stir in the mussels and cover the pot to cook for approximately 10 minutes, or until the mussels have opened. Discard any mussels that do not open.

Remove the pot from the heat, stir in cream and season with salt and pepper. Serve sprinkled with parsley and lemon wedges.

Pair With

Oregon
Riesling

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Greek Lamb Kebabs

Ingredients:

  • 2 cups plain yogurt
  • ¼ cup extra virgin olive oil
  • 1 tsp lemon zest
  • ¼ cup lemon juice
  • 2 cloves garlic, minced
  • 4 tbsp rosemary, roughly chopped
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 2 pounds lamb shoulder
  • 8 bamboo skewers

Instructions:

In a large bowl, combine yogurt, olive oil, lemon zest, lemon juice, garlic, rosemary, salt and pepper. Add the lamb and make sure it is fully covered in marinade. Cover with plastic wrap and refrigerate for at least 2 to 4 hours.

Soak skewers in warm water for about an hour prior to assembling kebabs. When ready to cook, cut the lamb into 2 inch cubes. Prepare a gas grill to high heat.

Loosely thread 3 pieces of lamb onto individual skewers. Place skewers onto lightly oiled grill grates and cook for about 15 minutes, turning every couple of minutes. Serve immediately with yogurt feta dip and pita loaves.

Pair With

Willamette Valley
Pinot Noir

About the Wine »