Pan-Seared Beef Fillet with Green Onion

Cheers...

Easter Weekend, Cherry Smoked Pork Shoulder

Slow smoked, with cherry & white-oak, Pork Shoulder Shank, 9 lbs

pre-par-a-to-ry info...

I used a very simple dry rub on this pork shoulder.  With the fat side down, on a large baking sheet/pan, I spray the meat side with Apple Cider Vinegar and a little Woodford Reserve Bourbon.  After spraying with the mixture, for a couple hours at 20 - 30 minute intervals, I applied a generous coat of salt and black pepper.  And, I used about 1 cup of brown (light or dark) sugar packed atop the salt/pepper rub on the meat side of the shoulder.  I let that sit @ room temp for 2 or 3 hours.  Afterward, I wrap it in Saran Wrap & Aluminum Foil and refrigerate overnight.  I remove the shoulder from the refrigerator the next morning and let it sit @ room temp for about 4 hours before starting the smoking process.  I want the shoulder to be at room throughout before placing it on the smoker for even cooking.

As you can see, from the top photo, I used only half of the smoker for the fire so the other half provides indirect heat beneath the shoulder.  The water pan below keeps some moisture in the cooker during the smoke.  Once I have the heat regulated at approximately 225 - 250 degrees, I'll place the shoulder on the grill over the water pan, meat side down.  I smoked this shoulder with cherry wood as I prefer the likes of cherry, apple or pecan for smoking pork.

Now, with the shoulder on the cooker, meat side down, I'll spray the fat side w/ the Apple Cider Vinegar and then apply a generous coat of salt & pepper.  Cover the cooker and let the smok'n process begin.  Additionally, every 45 minutes or so, I'll spray the shoulder with the Apple Cider Vinegar / Bourbon mix.

This 9 lb shoulder smoked for about 8.5 hours and the internal meat temp was between 180 - 185 degrees internal when I removed it from the smoker.  After removing the shoulder from the smoker, I wrapped it in aluminum foil and let it sit for about 45 minutes.  The shoulder meat pulls easier when the internal temp reaches that 190 - 195 degree range and it'll get close to that during the resting period.

After the 45 minute resting period, it's time to pull or chop the shoulder meat.  I, personally, prefer pulled so I'll use a couple forks to pull the meat.  I pull the fat layer off and start pulling the meat with the forks, only using a knife if I have to.  As well, this is a great time for "taste testing," especially the outer edge with the bark "salt-pepper-sugar" where it's full of flavor.  Enjoy!

Cheers...

Fish Tacos with Mango Salsa & Chipolte Chili Lime Sauce

unWine'd with a pour...

Chenin Blanc from Vouvray (Loire Valley area of France) $16

Wheat straw or lighter in color...

Melon, honeysuckle & slight hints of citrus on the nose...

Crisp with nice acidity and it paired well with the fish tacos...

pre-par-a-to-ry info


Fish:
Talapia fillets, approx 5 to 6 oz each
A couple pinches of salt and pepper on each side
Bake @ 350 degrees for 17 minutes (you can pan fry or grill, your call)


Mango Salsa:
1 peeled & diced mango
1 plum tomato, seeded & diced
1 1/2 tbsp finely chopped fresh cilantro
3 green onions sliced thinly
2 tbsp scallions sliced thinly
1 lime juiced
1 tbsp lemon juice
2 jalapeños (remove core and seeds), cut in half and roasted under the broiler for 8 - 10 minutes, then dice
(Mix all ingredients together and refrigerate for 30 minutes to 1 hour)


Chipolte Chili Lime Sauce:
2 tbsp mayonnaise
1/2 cup sour cream
2 tbsp fresh squeezed lim juice
1 garlic clove, finely chopped
1/2 tsp chipolte chili powder
1 pinch salt
(Mix all ingredients and refrigerate for 30 mins to 1 hour)


Cheers...

Cumin Seared Tuna for Tapas

Tuna sourced from Whole Foods in Franklin, Tn.

Dry Rub for Tuna:
1 teaspoon cumin seed (ground in mortal & pestle) 
1 pinch garlic powder 
1 pinch onion powder
1 pinch salt 
1 pinch onion powder1 pinch cayenne pepper 

1 (8-ounce) tuna steak

Mix the first four ingredients from above ingredients in a small bowl.  Spread the dry rub over the entire piece of Tuna.


Cooking:
Using a small skillet, add 1 Tbsp of EVOO (Extra Virgin Olive Oil) and heat to med-high.  When the oil begins to smoke, place the Tuna in the skillet.
Cook for 1 minute and then turn the Tuna steak.  Splash just a bit of fresh squeezed lime juice atop the Tuna and in the cooking pan.  Cook for 1 minute.  My total cooking time is 2 minutes as I want my tuna rare.

After cooking, allow 5 minutes to cool.  Wrap the Tuna in Saran Wrap and place in the refrigerator for 1 hour.  
Remove from refrigerator, slice thinly and enjoy.  Add Soy Sauce and Wassabi if you prefer.

Cheers...

Medici Pinot Noir

unWine'd with a pour...

'06 Medici Pinot (Chehalem Range overlooking Newberg, OR). Deb, thanks for the introduction! I just needed Roy to "perceive" he'd been given credit. Happy Holidays & Cheers to both of you!!!

~$30 / bottle


Tasting Notes:   
I get red fruit on the nose, bing cherry to me, but not too fruit forward.  It's nicely balanced and not tannic.  The mid-palate seems to have a hint of vanilla and a slight touch of spiciness.  And, the wine has a nice lingering finish - quite quaffable.

Beef Wellington with Mushroom Pate'

Above:  20 - 25 mins in 375 oven.  130 degrees internal temp with instant read thermometer.  It produced a very nice med-rare.  If you prefer your Wellington more done, cook a few minutes longer and then use an instant read thermometer to see if it's reached your preferred doneness.

Beef Wellington: (This recipe used 4 fillets.)
4 Beef Fillets, cut into 6oz, 8oz or 10oz portions.  Your call.
1 box Puff Pastry Shells (thawed)
1 Egg
1 Tbsp Half & Half

1) Salt & paper the fillets to taste.  I use a little kosher salt & black pepper.
2) Mix egg and half & half in a bowl (sit aside)
3) Spread a little flour on the counter.  Take one pastry shell and roll it out thin.
4) Spoon 2 or 3 spoons of the pate' on the shell and then place the fillet atop the pate'.
5) Next, bring the shell up on all sides of the fillet so as to wrap the fillet smoothly.
6) Using the egg mixture, brush on the shell where you're wrapping the fillet.  It will seal/hold the edges.
7) Next, brush a light coat of the egg mixture over the entire pastry, glossy finish.
8) Place the wrapped fillet on your baking sheet (spray baking sheet so the shells don't stick) with the pastry shell seams down.
9) Repeat 1-8 for remaining fillets.

Above:  4 Wellingtons resting after the cooking process.  The meat is beef fillet cut into 6, 8 or 10 oz steaks.  Whatever you prefer.

Above:  Wellington w/ Mushroom Pate' wrapped in Puff Pastry Shell.

Below:  Mushroom Pate'
Ingredients / Cooking Instructions:
4 Tbsp butter
3 Tbsp finely diced shallots
8oz finely diced mushrooms (I used Baby Bella.)
1 cup heavy whipping cream
2 Tbsp all-purpose flour
1 tsp salt
1 tsp fresh lemon juice

1) Melt butter over med heat and then add the shallots.  Reduce heat a little if necessary so the shallots do not brown.  Stir constantly for 5 minutes.
2) Add the finely diced mushrooms to the mixture and mix well.  Over med-low heat, continue cooking the mixture for 10-12 minutes.  Stir frequently.
3) Next, add the 2 Tbsp of flour and coat the mixture, stir for 2-3 minutes.
4) Now, add the cup of heavy whipping cream.  Mix thoroughly and bring mixture to a boil and then reduce heat to low/simmer.
5) Remove from heat, add salt & lemon juice, mix and then let the mixture cool to a warm touch.

Holiday Pinot Noir Tasting

unWine'd with a pour...

Cooralook (Australia):  Not overly fruit forward but some cherry on the nose, a bit of acidity but with very mild tannins.  $15


Camas (France):  This Pinot is Burgundian in style. Not as much fruit on the nose, more earthiness. A little more tannic than the other three Pinots but not too tannic, a nice finish. This is an easy drinking Pinot and a good transition wine if you're not really a red drinker.  $13


HandCraft (Cali):  Red fruit on the nose, cherry, raspberry. Very mild tannins and a nice balance. A bit of lingering finish as well. $14


cooper hill (Oregon):  Light and fragrant. More toward blackberry and some earthiness on the nose, quite different than the Cali Pinot. Not tannic but with a hint of spiciness leading to a very nice finish. Very nice, give it a try if you're a Pinot fan. $18


Cheers...