Jean-Fran\u00e7ois Coquard Morgon \u201cLes Charmes\u201d \u201916 (Beaujolais,\nBurgundy) SICILIAN PORK W\/SPAGHETTI<\/p>\n\n\n\n Ingredients<\/strong> Directions 2.\nPreheat the oven to 425\u00b0. Brush the pork\nwith 1 tbsp olive oil; season with \u00bd tsp salt and a few grinds of pepper.\nSprinkle with 2 tbsp parsley and the fennel seeds, pressing to adhere.<\/p>\n\n\n\n 3.\nHeat remaining 2 tbsp of olive oil in a large ovenproof non-stick skillet over\nmedium-high heat. Add the pork and cook, turning \u2018til browned on all sides, 8\nto 10 minutes. Scatter the garlic, tomatoes, raisins and pine nuts around the\npork. Cook, stirring \u2018til the tomatoes\nare slightly softened, about 1 minute. Add broth and bring to a simmer. Sprinkle cheese over the pork, then transfer\nthe skillet to the oven. Roast until a\nthermometer inserted into the center of the pork registers 145\u00b0, 15 to 20\nminutes. Transfer pork to a cutting\nboard and let rest; reserve the tomato mixture in the skillet.<\/p>\n\n\n\n 4. Meanwhile bring a large pot of salted water to a boil.\u00a0 Add spaghetti and cook as the label directs.\u00a0 Drain, then add the spaghetti to the tomato mixture along with the remaining parsley; season with salt and toss.\u00a0 Top with cheese.\u00a0 Slice pork and serve with the pasta.<\/p>\n\n\n\n n.b<\/strong>.\u00a0Instead of grated Romano cheese to top the spaghetti, I use freshly shaved Parmesan.\u00a0 <\/p>\n","protected":false},"excerpt":{"rendered":" I was looking for a \u201ctransitional dish\u201d. You know what I\u2019m talking about. Summer is fading into the rearview mirror, yet the robust days of football Sunday and frost on the pumpkin have yet to arrive. I wanted a dish … Continue reading
\n<\/strong>Well known among the Crus of Beaujolais, wines of Morgon are generally\nprized due to their richness and longevity (perhaps only rivaled by those from\nMoulin-\u00e1-vent). This example illustrates the more graceful side of Morgon, as\nits name (Les Charmes) suggests. Gentle, elegant and seamless, the wine is\nbeautiful rather than powerful. Berry fruit dances with herbal spice and the\nlong, smooth finish lures you towards another sip.<\/p>\n\n\n\n![\"\"](\"http:\/\/summerofjim.com\/wp-content\/uploads\/2019\/09\/IMG_2414-1.jpg\")
<\/figure>\n\n\n\n
\n6 ounces of Tanqueray Gin
\n\u00bd ounce of Noilly Pratt Dry Vermouth
\n1 pork tenderloin (1\u00bc to 1\u00bd pounds), trimmed
\n3 tbsp extra-virgin olive oil
\nkosher salt and fresh ground pepper
\n\u00bd cup roughly chopped fresh parsley
\n2 tsp fennel seeds, finely chopped
\n1 clove garlic, minced
\n1 pint grape or cherry tomatoes, halved
\n\u00bc cup golden raisins
\n\u00bc cup pine nuts
\n1 cup low-sodium chicken broth
\n\u00bc cup grated pecorino romano cheese, plus more for topping
\n8 oz spaghetti<\/p>\n\n\n\n
\n<\/strong>1. Put gin and\nvermouth into a glass pitcher, fill with ice, stir vigorously while incanting,\n\u201cYou who know all, thank you for providing us juniper and all the other obscure\ningredients responsible for creating this sacred liquid!\u201d Strain into a\npre-frozen Martini glass of admirable size. Skewer the olives on one of\nthose tacky cocktail swords, place in glass. Immediately begin consuming. \nNow you can begin the food prep, and the cooking!<\/p>\n\n\n\n