Thursday, December 31, 2009

New Year's Eve Plans - Hunkering Down

I have always had a dislike for New Year's Eve. It just feels like one of those celebrations you are forced to participate in and it tends to encourage the type of people who normally don't go out, to go out and be idiots. So the plan this year is to stay in, eat well, and drink well.

The Food Plan
- Blinis with trout roe, Norwegian smoked salmon, creme fraiche, fresh dill
- Pasta: fresh tagliatelle with sliced truffles and maitake mushrooms
- Cheese: Gorgonzola Dolce, Juilana (Indiana Goat's Milk Cheese), Dante (from Wisconsin Sheep Dairy Cooperative)
- Chocolate mousse cake
- Mixed berry tart 

The Wine Plan
- Pinon NV Brut Rose
- Prunotto, Alfredo 1990 Barbera D'Alba Pian Romualdo, or
- Rinaldi, Francesco 1996 Barolo Cannubbio

Don't forget the morning after plan though - New Year's Day can be a nightmare. Last year I went a little food nuts in my hangover haze: blueberry pancakes, chocolate chip pancakes, eggs in crisp ham cups, lamb chops, yorkshire puddings, homemade potato chips with truffle salt.  This year I am not sure, but I'll be following the pre-production plan.

Tuesday, December 29, 2009

2009: Find. Eat. Drink. Year In Porn

After a little break from blogging while away for the holidays, here's a quick look at the food porn video we just published on Find. Eat. Drink. 

2009: Our Year in Food Porn from FindEatDrink on Vimeo.

Sunday, December 13, 2009

Wild Mushrooms: A Simple, But Shockingly Good Dinner

I was recently given some mushrooms (chanterelles, blue foots, matsutakes) to sample by the former professional forager, Tyler Gray, who is now a partner at Mikuni Wild Harvest. I wanted to make something really simple to fully enjoy, compare and contrast the flavors of each of the mushrooms. In individual pans, I sauteed the sliced blue foots and chanterelles in olive oil and seasoned salt and pepper. In a grill pan, I grilled the thinly sliced matsutakes after a quick coat of olive oil and seasoning with salt and pepper. I also made a simple pasta side dish of pappardelle, truffle oil, salt and pepper, and freshly grated Parmigiano Reggiano to pair with the mushrooms.

The flavors that exude from wild mushrooms are truly amazing. It was such a sensory pleasure to taste the three mushrooms side by side.
  • The matsutakes were the strongest flavored by far. A heady aroma and very woodsy, earthy, strong, exotic flavors. Lovely when eaten in combination with the pasta.
  • The chanterelles were more tender than the matsutakes and had a fruity nose to them. They had little peppery earthy taste.
  • The blue foots were perhaps my favorite of the three. Again, woodsy, earthy flavors, but not as strong as the matsutake. It was as if you were eating a clump of earth from the place where these were picked (in a good way). Flavors that are able to transport you.
Wine Pairing
Boasso 1999 Barolo Serralunga - such a well priced (~$39.99), solid, authentic, old style Barolo with solid structure, typical roses and tar. Well balanced and perfect with the pasta and wild mushrooms. It was an exciting combination of scents and flavors.

A Recent Farmer's Market Visit

On a recent afternoon visit to the Union Square farmer's market, I picked up some fantastic veggies: purple broccoli, baby bok choy, cauliflower. The cauliflower turned out to be the best presentation. I simply roasted it in a hot oven with salt, pepper, and olive oil after slicing it length ways to make slices that looked like Christmas trees. Deep cauliflower flavor, bright colors, and a cool shape.

Black Garlic

Researching an article for Find. Eat. Drink. last week led me to spend a morning visiting the Mikuni Wild Harvest warehouse in Long Island City. I was able to taste a number of new and exciting foods, one of which was Black Garlic. Sounds dark and mysterious, but it's not at all.

Black Garlic is basically fermented garlic which results in the cloves turning black in color, but becoming much milder in flavor with a balsamic type sweetness mixed with soy sauce and tamarind. It's a wonderful flavor and would be a tremendous additional flavor component to a sauce. Then again, it would be a great topping for a pizza too.

Dard et Ribo 2006 Crozes Hermitage

On a Louis Dressner wine trip a couple of years ago with Chambers Street Wines, I ended up returning with a bottle of Dard et Ribo 2006 Crozes Hermitage. Previous vintages of Dard et Ribo's wines had been more funky to me, but I was still excited to try this bottle. Maybe when you carry wine back from a trip, you have higher expectations because of the extra effort involved.

The other night I opened the bottle. I was having the last of a batch of Heritage Farms porterhouse chops and thought it would be a worthwhile pairing. The pork chop was juicy and delicious and the wine was a equal to the task. There was bacon fat, mushrooms, some tannins, lovely fruit in a classic old world style. Interestingly enough, I was surprised to see a plastic cork when I opened it. I supposed they intend this bottling to be drunk in its youth. I didn't finish the wine and looked forward to the next day.

I really wish I would have kept on drinking the first night. On the second night, there was none of the lovely Syrah I enjoyed the previous evening. It had been replaced with an off hazelnut nose and taste. Almost just weird hazelnut tannins and nothing else. No pleasure at all struggling though a glass of wine like this. Too bad. I guess not every bottle of wine can be perfect.

Baked Eggs And Mushrooms On Toast

I was recently inspired by The Wednesday Chef's recipe on Camino's Egg Baked In Cream to create something similar, but just a little different. Just a simple baked egg dish with toast, onions, mushrooms, eggs. It turned out reasonably well, but will be making some minor adjustments and trying again soon.

- 2 eggs
- 2 pieces whole wheat bread
- 1/2 small yellow onion
- cremini mushrooms
- olive oil
- salt and pepper
- hot sauce (optional)
- truffle salt (optional)

Pre-heat the oven to 400 degrees and place rack in the middle of the oven. Saute onions in olive oil over medium-high heat, season with salt and pepper, add mushrooms to the pan and season. Saute for several minutes until the juice from the mushrooms has been cooked off. Remove pan from heat. Toast bread and cut toast into pieces to fit in the bottom of the ramekin.

Add the sauted onions and mushrooms to the ramekin and sprinkle some truffle salt on the mixture. Crack an egg into each of the ramekins.

Put the ramekins in the oven and bake for approximately 12 minutes until the egg is set to your liking. Each right out of the ramekin.

The dish tasted delicious, although mildly lacked in beauty. Mushrooms and eggs are a fantastic combination. The toast was a fun little enhancement that I really liked. Next time, I make the following enhancements though:
1) I will butter the ramekin under the toast - some of the toast stuck to the bottom of the ramekin. 
2) I will also add some cream or half and half to the top of the egg mixture which will create a more even topping over the mushrooms.

Thursday, December 3, 2009

Lunch: Roast Chicken Sandwich with Cilantro, Cucumber, Sriracha, Lime Juice

Leftovers, leftovers, leftovers. I just love them. Cold roast chicken is just perfect on its own, but this sandwich had some great elements. Whole wheat bread, a little mayo, sriracha, cucumbers, cilantro, lime juice. Really fresh, clean flavors with some zip from the lime juice and the sriracha. I find myself using cilantro on many sandwiches for a little more interesting flavor.

Wednesday, December 2, 2009

Simple Roast Chicken

Sometimes it feels like too much trouble to roast a whole chicken and chicken parts seem like a better choice. But I love leftovers and instead of legs and thighs, a whole bird made the most sense this time around. I was originally going with the ultra simple, salt and pepper approach, but then added a little flavor with butter, garlic, horseradish. 

After washing the bird with cold water and patting it dry, I seasoned it with salt and pepper. I took a good knob of room temperature butter (1 to 2 tablespoons maybe), mixed it with a teaspoon each of crushed garlic and horseradish, and spread the mixture all over the bird. I roasted it for about 45 minutes at 400 degrees. It turned out really moist, tender, and delicious with crispy skin.

Wine Pairing
Primitivo Quiles 2008 Alicante Cono 4 de Pura Cepa
This is a joven bottling which basically means young wine so it sees little or no time in oak and should be fresh and fruity. This is a fantastic, inexpensive wine. For $10.99, it has depth, character, rusticity. I'll keep on coming back to this wine as long as it is available. The fatty, juicy bits of the chicken were perfect with the wine.

Tuesday, December 1, 2009

Chocolate Cashew Coconut Tart in Chocolate Crust

For Thanksgiving a number of years ago, I was responsible for cooking the whole meal and decided to do it right. One of the successes that day was a tart recipe I found in Bon Appetit that season. I thought I would try and repeat my luck again this year with the assistance of my 10 year old niece. This tart has a number of ingredients that all balance together to form slices of chocolate richness.

- Nonstick vegetable oil spray
- 1 1/4 cups all purpose flour
- 2/3 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon (generous) salt
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced
- 1 1/2 tablespoons ice water

- 1 cup (packed) dark brown sugar
- 1 cup heavy whipping cream
- 1/3 cup pure maple syrup
- 1 1/2 tablespoons finely chopped peeled fresh ginger
- 9.25-ounce can (about 2 cups) lightly salted roasted cashews
- 1 cup flaked sweetened coconut

Crust & Topping
- 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1/2 ounce of white chocolate (topping only)


- Spray 11-inch-diameter tart pan with removable bottom with nonstick spray.
- The recipe calls for blending the flour, sugar, cocoa, and salt in a food processor for 5 seconds, but I just had my niece use her clean fingers to mix together the dry ingredients.

- Add butter and blend until moist sandy texture forms - this we also did with our fingers.
- Add 1 1/2 tablespoons ice water and blend until dough comes together.
- Press dough evenly onto bottom and up sides of prepared pan. You'll feel the butter start to melt as you press the dough, so don't take too long.

- Chill crust 30 minutes.
- Preheat oven to 350°F.
- Place crust on baking sheet and bake crust until dry-looking and slightly puffed, about 18 minutes. - Cool crust on rack completely
- Keep the oven on 


- In a heavy medium saucepan over medium-high heat, bring brown sugar, cream, maple syrup, and ginger to boil, whisking gently until sugar dissolves.

- Attach candy thermometer to side of pan. Adjust heat to maintain low boil; cook until thermometer registers 222°F, whisking occasionally, about 8 minutes. There was no candy thermometer at my parent's apartment, so I just followed the 8 minutes guideline and everything worked out just fine.

- Mix in cashews and coconut and cool the mixture for 20 minutes.

- Place chopped chocolate in small microwave-safe bowl.
- Cook at medium setting in 15-second intervals until soft and beginning to melt.
- Stir until completely melted and smooth.
- Brush enough chocolate over inside of crust to coat completely - I used more than half to create a nice chocolate coating on the crust.
- Freeze crust until chocolate is cold and hard, about 15 minutes and reserve remaining melted chocolate for drizzling over the top of the tart.
- Pour filling into crust.

- Place tart on rimmed baking sheet. Bake until filling is beginning to darken on top and is bubbling thickly, about 35 minutes. 
- Transfer tart to rack to cool completely.


- Remelt reserved bittersweet / semi-sweet chocolate in microwave.
- Drizzle chocolate over tart in lacy pattern. I used a spoon to just drizzle over the tart, but you can also spoon the chocolate into a freezer bag, snip the corner of the bag, and pipe the chocolate for a more precise drizzle.
- Melt the white chocolate in microwave and drizzle over tart.  I used the bag method of drizzling for the white chocolate because even melted, it was too thick to successfully drizzle using the spoon.


The tart can be made 1 day ahead. It will store covered at room temperature.

Tuesday, November 24, 2009

Cocktails @ Eleven Madison Park

Cocktails and a snack at the bar of Eleven Madison Park restaurant are a worthwhile excursion. The city has become cocktail obsessed with the old-school speak-easy type bar becoming de rigueur.  The cocktail and bar approach at Eleven Madison Park takes on the same rigorous attention to detail as befits a New York Times four star restaurant: elegance with precision.  Provide any of the bartenders with a little direction and the able mixoligists will guide you down the path of cocktail bliss.  I enjoy the cool vibe of the speakeasy cocktail hideaways, but the restrained elegance and precision of Eleven Madison Park is refreshing change of pace.

Tuesday, November 10, 2009

A Quick and Easy Dinner with Friends

There are different ways to plan for dinners and it depends on the type of cook you are and the type of friends you have invited for dinner. This past Saturday, I'd invited good friends over for dinner, but was handicapped with a hangover. After a rough night out the previous night, a long day of preparing elaborate food for dinner was not on the cards.

I started shopping at about 5pm and by 8pm I had prepped most everything for dinner. Here's the menu:

Hors d'Ouevres 
- smoked salmon on buttered brown bread with lemon and cayenne pepper 
- smoked anchovies
- marinated anchovies (boquerones) 

- roasted chicken thighs with thyme
- broccoli gratinata
- mixed mushroom and pea risotto

- apple and blackberry crumble with vanilla gelato

- Luneau-Papin 2005 Muscadet Sevre et Maine L D'Or
- Zarrak-Berri 2008 La Costa Guipuzcoana
- Produttori del Barbaresco 2008 Langhe Nebbiolo

Sunday, November 8, 2009

The Last Days of Gourmet

I always loved Gourmet magazine for its photography and overall style.  Kevin Demaria, Gourmet magazine's former art director, documented, in a haunting fashion, the sad last days at the Gourmet office and published the pictures in this blog:

Friday, November 6, 2009

How To Open A Wine Bottle Without a Corkscrew

Thanks to Dr. Vino for putting this on his blog. It's a fascinating show of how far someone will go to open another bottle of wine (or anything for that matter) when he's already had a few too many. On the other hand, it's a new approach that I have never seen before, so aside from the total drunkenness of the situation, it is actually quite educational.

Saturday, October 31, 2009

Whole Turbot - What A Fish

The Lobster Place at Chelsea Market just started selling whole turbots from the cold shallow waters around Greenland. After eating at Elkano in Getaria, Spain and having Aitor explain the parts and textures and flavors of the fish in detail while he's filleting it at your table, it's hard not to have a new found appreciation for the fish. I wish I could say that I did it as much justice as Elkano did, but then again, I don't have a grill outside and I haven't acquired the skills from grilling and filleting local fish for decades.

What I did have was the gorgeous looking fish from the fish guys and a simple recipe from the London Times. I actually kept it even more simple than the recipe by omitting the hollandaise sauce.

- one whole turbot (about 3lbs), gutted
- salt and pepper
- 2 tablespoons butter
- fresh parsley (small handful)
- 5 to 6 slices of lemon
- 1/2 cup dry white wine

Preheat the oven to 400 degrees. Season the turbot with salt and pepper on both sides and add parsley and 2 to 3 slices of lemon in the cavity.  Grease a large roasting pan with butter and add the turbot with the dark skin side upwards. Pour the wine over the fish and dot the top of the fish with knobs of butter, slices of lemon, and some sprigs of parsley. Cover the fish with aluminum foil and bake in the oven for 25 minutes (at least that's what the recipe says). After 25 minutes, check the fish, because the middle of the fish was still cool when I checked on it. It ended up need about 35 to 40 minutes for it to be cooked through.

Fillet the fish in the roasting pan. Make sure you portion out meat from the dark skinned side and the light skinned side so that you can taste the difference between the two. But don't forget the other parts since you have the whole fish. Dig out the cheeks, pick out the bits of gelatinous fish around the fins, basically make sure there is no flesh left at all. You'll find you just can't stop eating it.

Side Dishes:
Simple boiled potatoes with butter and fresh parsley and a green vegetable such as beans work really well. Just keep it simple, the emphasis is really on the fish.

Wine Pairing:
Domaine de la Bongran (E J Thevenet) 2002 Cuvee Tradition Quintaine.  A great price at my old stomping grounds, Chambers Street Wines. A wonderful French chardonnay with some residual sugar, rich, creamy, honey, good balancing acidity, tropical fruit, lovely texture. Excellent with the turbot.

Wednesday, October 28, 2009

Scotch: Ledaig 1997 11 Year Bottled By WM Cadenhead

It was about a year ago that I was walking around Covent Garden looking for the old Cadenhead shop. I discovered they had just moved (to 26 Chiltern Street in the West End). I found it and was welcomed with the warming sight of whisky.

WM Cadenhead is Scotland's oldest independent bottler (established in 1842).  They've been doing this for long enough and have survived the ups and downs in scotch popularity that they don't chill-filter or add colorings.  Independent bottlers buy casks from the distilleries and other sources.  They have control how to finish and bottle the whisky. They often also buy stores from distilleries which have been mothballed which enables consumers to try an varied selection of whiskies. The bottles sold by independent bottlers (such as Cadenhead, but also Adelphi, Duncan Taylor, Gordon & McPhail, Signatory to name a few) will include pertinent information about the whisky: distillation date, bottling date, distillery, cask type, bottle number, number of bottles in release.  Many are bottled at cask strength.

I could only buy a couple of small bottles, but fortunately the shop has a great selection various sized smaller bottles. After a long day working on the new site ( the other day, I thought a little sip of Ledaig would be ideal.

It's from their authentic collection and was distilled at the Ledaig distillery. Ledaig is the only whisky distillery on the island of Mull and is now Tobermory.

The whisky is 57.7% alcohol and is very light colored that belies the actual taste. Peaty, briny, sweet, caramel. Lovely.

Gourmet's Braised Chicken with Tomatoes & Olives (Poulet Provencal)

There's something about olives. I enjoy them in the odd martini, although I generally prefer a lemon twist. I enjoy them on the side, marinated or cured, along with a cocktail. But I rarely cook recipes or even order dishes in restaurants with whole olives in them. In dishes, there is something about the dominating flavor that I just don't enjoy.

So, it was a rare occasion when I was looking for a roasted chicken recipe that I found this recipe on for chicken with tomatoes and olives. I felt like doing something simple and easy to prepare, but also a little different from the stand-by basic olive oil, salt, pepper. This recipe jumped out at me for it simplicity and it's comfort.

The whole chicken turned out spectacularly. The skin was crisp, the meat was moist, the flavors were exciting, the olives didn't bother me (I actually didn't eat many of them, but they added to the dishes complexity).

In making the dish, I didn't stray too far from the recipe. I didn't have herbes de provence, but made my own impromptu version using dried herbs (thanks to wikipedia) with fennel seeds (ground), basil, thyme, lavender flowers. I ended up grinding the fennel seeds myself, because that's all I had. Everyone's oven cooks things differently - but the timing in the recipe also was spot on.

This is a great dish to have with couscous, because there are fantastic pan juices from the tomatoes and the chicken that can be drizzled on top of the couscous. It was one of those simple meals, that didn't taste simple and everything came together.

Wine Pairing
Gonon is one of my favorite producers of Rhone wines and the inexpensive Gonon 2007 VdP de l'Ardeche Les Iles Feray was a delightful pairing to the provence style chicken. It's made from young vine Syrah in Saint-Joseph and older vine Syrah on the plateau in Ardeche. The smoky bacon characteristics came out beautifully with the roasted chicken. It's soft (don't be confused with new world soft though), but has lovely minerality, red fruits, and some worthwhile acidity to finish.

Monday, October 26, 2009

A Simple Lunch

Just a simple lunch, but even the simplest things can be tasty and look good.  Leftover noodles (Mee Siam), Amy's Cream of Tomato soup with white truffle oil, and a grilled cheese sandwich made with pita bread, cheddar cheese, fontina, truffle salt and pepper.

Wednesday, October 21, 2009

Marinated and Roasted Cornish Game Hen

I go through phases of using recipes and then just cooking on my own. Having picked up a cornish game hen for a change rather than chicken (I love chicken, but sometimes, it can feel just blah), I wanted to do something more interesting than just salt, pepper, and olive oil.  I found this recipe on called Grandma's Roasted Cornish Game Hens. It looked easy and I had all the marinating ingredients, minus the ginger. It turned out fantastically. Moorish, savory, a little sweetness, juicy, tender - just how you want a little bird.


- 1 (1 lb) Cornish game hens, halved lengthwise and backs removed
- 1/4 cup fresh orange juice
- 2 tablespoons soy sauce
- 1 tablespoon Chardonnay or white-wine vinegar
- 1 tablespoon honey 
- 1/4 teaspoon kosher salt

Pre-heat oven to 400 degrees and put rack in the center.  Wash the game hen with cold water, pat dry, and generously season with salt.  In a bowl, whisk together orange juice, soy sauce, vinegar, honey. I used a tablespoon of honey instead of the recommended teaspoon for a little extra sweetness. The final dish was still well balanced and not sweet at all.  Marinate hens in the mixture in a sealed bag for 15 minutes - the recipe called for chilling, but I just let the bird marinate on the counter.  I don't believe in putting a cold bird directly in a hot oven.

Transfer the hen to a small roasting pan with the skin side up, including the marinade. Every 10 minutes, remove from the oven and baste with the juices. After about 25 to 30 minutes, the juices were completely reduced.  I removed the hen from the roasting pan, let it rest on the cutting board, and de-glazed the roasting pan with a little white wine.  I cut the butterflied hen in half and served with the pan gravy.

I was planning on saving the second half of the hen, but after the first half, could resist just picking it up and finishing the whole thing.  I would have hated for it to dry out in the fridge overnight.

Tuesday, October 20, 2009

Two Fantastic and Very Different Wines

1) Ameztoi 2008 Rubentis Getariako Txakolina
Having spent a week in the Basque country in September, my love and addiction to Txakoli may have reached its peak. Not much produced and unfortunately getting more and more expensive, the more popular it becomes.  It was rumored that this rosado bottling was no longer going to be produced after the 2007 vintage, but I guess not.  This had the typical frizzante of Txakoli and the classic strawberry raspberry tartness of Txakoli rose.  You could just drink and drink this stuff - if you can find it.  This was paired with sardine pate and toast points with lemon wedges.  A delightful way to start a celebration meal.

2) Luigi Nervi 1958 Gattinara Spanna
I bought this for a steal from Chambers Street Wines about a year ago and had heard some mixed results on the bottling, but not surprising for a 1958.  I opened the bottle with trepidation - no one wants that fun celebration bottle to be a dud.  The cork was intact, albeit a little weighty - I love opening old bottles and feeling the weight of the cork - shriveled, crusty, and basically old.  There was no funk at all upon decanting, in fact it was in amazing condition.  Typical orange, brick tinge to the color, light, minimal fruit, but still there and going well.  It was elegant still had some tannins with good acidity and typical Nebbiolo leather, rose, and truffle.  A perfect example of why I love Nebbiolo.  I still have a 1961 bottling to try and am hoping for an equally fortunate experience.  This was paired with roasted chicken, mushrooms (chanterelles and creminis), potatoes, and brussels sprouts.


Saturday, October 10, 2009

Friday, October 9, 2009

Animal, Hollywood, 10.08.2009

All parts of animal with lots of pig: ear, tail, belly. I love menus
from which I want to eat everything.

Wednesday, October 7, 2009

G and T Twist: Angostura Bitters Ice Cubes

I found this on the NY Times Moment blog - a great idea. Add some Angostura Bitters (or other bitters too) to ice cubes and use them in Gin and Tonics or other cocktails (alcoholic or non-alcoholic) to add continued depth and flavor.

Friday, October 2, 2009

BBQ Chicken, Stuffed Mushrooms, Broccoli

It's so much fun when you cook with just a few ingredients you have left around and the meal turns out looking and tasting great. The BBQ chicken was moist and tender; the stuffed mushrooms were crispy and meaty; the broccoli was well, healthy.


- chicken breast

- BBQ sauce

- head of broccoli

- baby bella mushrooms (cremini), washed and cleaned, stems removed. 3 to 4 per person.

- 1/4 cup panko breadcrumbs

- 1 tsp tarragon

- 1/4 tsp chili powder

- 1/2 tsp paprika

- salt & pepper

- 1/2 tablespoon olive oil


Marinade the chicken in the BBQ sauce for an hour or so (don't worry if you have less time). Pre-heat the oven to 375 degrees. Bake the chicken on a broiler pan (covered in aluminum foil to ease clean-up) for about 20 minutes. Half way through the cooking time, brush some more BBQ sauce on the chicken breast.

In a bowl, toss the mushrooms in olive oil and season with salt and pepper. On the same broiler pan as the chicken, cook the mushrooms for 6 minutes per side. They should still have some structure, but you should also seem some juices.

While the mushrooms are cooking, toss the breadcrumbs, tarragon, chili powder, paprika, salt and pepper with olive oil in a bowl. In a saute pan, toast the breadcrumb mixture over medium heat until the mixture is slightly browned.

Remove the mushrooms from the oven and add the breadcrumb mixture to the bowls of the mushrooms so there is a slight heap of breadcrumbs.

Steam the broccoli florets for 5 to 7 minutes until cooked, but still firm.

When the chicken is done, remove the chicken from the pan to rest, turn the oven to broiler, and put the mushrooms on the pan in the oven until the breadcrumbs are crispy and brown (just a few minutes).

Wednesday, September 30, 2009

Three Mustard Crusted Pork Chop

- 1.5 inch thick pork chop (room temperature, patted dry, seasoned with salt and pepper)
- 1 heaped teaspoon whole grain Dijon mustard
1 heaped teaspoon Dijon mustard
- 1/2 teaspoon English Mustard (Coleman's)
- Panko breadcrumbs

Pre-heat oven to 425 degrees. Mix the three mustards together in a bowl and coat the first side of the chop, avoiding the lovely fat on the edge of the chop. Cover the mustard side with breadcrumbs, coat the clean side with mustard, and subsequently coat that side with breadcrumbs.

On a broiler pan (covered with aluminum foil for easier clean-up) put the pork chop in the oven. After 10 minutes, the first side should be slightly browned. Turn over the chop and put back in the oven, raising the temperature to 450 degrees. After another 10 minutes, check the chop for doneness. It should be reasonably medium at this point. Turn up the oven to broil and crisp both sides of the chop until the breadcrumbs are browned.

Remove from the oven and let the chop sit for 5 minutes. Serve.

Wine Pairing:
Peybonhomme 2005 Quintessence de Peybonhomme.
I love the Peybonhomme and La Grolet wines and after reading a couple of reviews was hoping and expecting perhaps a little too much. Still a great bottle and an excellent value, but may be just a little closed right now. I could sense something interesting there and there is definitely a solid structural backbone. It is a lovely weight and is balanced. There are some red fruits and some cocoa and the tannins worked really well with the pork chop - especially the crispy fatty edge of the chop. I am going to give this another try, but I just think I prefer the base bottling for everyday drinking and the La Grolet Tete de Cuvee for something a little more serious.