Saturday, February 21, 2009

National Pig Day is Coming!

Sunday, March 1st.

I think this calls for Pork on the Grill!

I have a new Vineyard Project! NATIONAL PIG DAY! Yep, it’s true, we are going to honor the pig at Somerset Ridge. Of course the pig may not appreciate it….we're going to barbecue parts of him! I’m going to plan on working the grill all day, fixing PORK! So, if you don’t have plans for Sunday, March 1st….12 noon to 5:00pm….come on out! If you have never been to Somerset Ridge Vineyard and Winery, you’ve been missing out. Check out our webpage and sign up for our e-newsletter. And directions on how to get there are also available on the webpage.
See you there soon! In case of bad weather, this event will be postponed.

Until then....try this recipe

Roast Loin of Pork serves 12
5 pounds boneless pork top loin roast
2 tablespoons ground red chiles, to taste
1/2 cup lime juice
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
2 cloves garlic, crushed
6 ounces frozen orange juice concentrate, thawed
1/4 cup Somerset Ridge Chardonnay
1/2 cup sour cream
1/2 teaspoon sal

1. Place pork roast in a shallow glass or plastic dish.
2. Mix ground red chiles, lime juice, 1 tsp salt, the cumin, oregano, pepper, garlic and 1/4 cup of orange juice concentrate and brush mixture onto the pork roast. Cover and refrigerate at least 8 hours.
3. Heat oven to 325F. Place pork, fat side up, on rack in a shallow roasting pan. Insert meat thermometer so that the tip is in the center of the thickest part of the roast and does not rest in fat. Roast uncovered until thermometer registers 170 degrees F., 2 to 2 1/2 hours.
4. Remove pork and rack from the pan. Strain the drippings from the pan and set aside. Add enough water to remaining orange juice concentrate to measure 3/4 of a cup. Stir juice and wine into the drippings. Stir in sour cream and salt. Serve with the pork roast.

It's Panini time again. Remember, if you don't have a panini grill, you can use a skillet or even a waffle iron!

Italy in the Fog

Vegetarian Mushroom Panini with Carmelized Onions
This vegetarian panini sandwich with mushrooms and carmelized onions is very similar to a reuben sandwich with sauerkruat. Instead of meat, make a low-fat and healthy reuben sandwich with mushrooms.

4 slices bread
2 tbsp olive oil
1/2 onion
2 portobella mushrooms, sliced
salt and pepper to taste
Swiss cheese
2 tbsp sauerkraut
Thousand Island dressing
salt and pepper to taste
Preparation:In a large skillet, cook the onions in olive oil over medium heat, until almost carmelized, about 10 minutes. Add portobella mushroom slices and cook for 3 to 4 more minutes, until mushrooms are cooked and onions carmelized.
Lightly brush each slice of bread with a bit of olive oil on one side.
Pile the onions and mushrooms on the bread and sprinkle with just a bit of salt and pepper. Drizzle each sandwich with about 1 generous tablespoon of Thousand Island dressing. Spoon a bit of sauerkraut on top, and then a slice of Swiss cheese. Top with another slice of bread to form your sandwich.
Cook until cheese is melted and bread is toasty, about 6 minutes in a pre-heated panini press, or 2 to 3 minutes on each side if you're using a grill.
Serve your vegetarian reuben panini with a bit of extra sauerkraut, if you'd like.
Makes two panini sandwiches.
This recipe is from

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Ponte Vecchio, Florence, Italy

Ponte Vecchio, Florence, Italy
oil painting by Kay Tucker

Somerset Autumn on Wea Creek

Somerset Autumn on Wea Creek
Oil Painting by Kay Tucker, Private Collection


oil painting by Kay Tucker

Kansas Storm

Kansas Storm
oil painting by Kay Tucker, Private Collection

Watercolor Collage

Watercolor Collage

Tempo al Tempo....All in Good Time

Tempo al Tempo....All in Good Time
48"x36" sculptural painting by Kay Tucker