{"id":110677,"date":"2021-06-29T10:12:53","date_gmt":"2021-06-29T14:12:53","guid":{"rendered":"http:\/\/summerofjim.com\/?p=110677"},"modified":"2021-06-29T10:12:53","modified_gmt":"2021-06-29T14:12:53","slug":"discada-2017-tenuta-santantonio-valpolicella-nanfre","status":"publish","type":"post","link":"http:\/\/summerofjim.com\/?p=110677","title":{"rendered":"Discada & 2017 Tenuta Sant\u2019Antonio Valpolicella Nanfr\u00e8"},"content":{"rendered":"\n

The introductory text and photo to this recipe seduced me: \u201cThis savory, spicy dish is essentially a stir-fry made for meat-lovers.\u201d OK, sounds good to me!  But then this, \u201cA great, hearty meal to serve for a crowd\u2026\u201d  OK, pump the brakes!  Sandy & I hardly constitute a crowd\u2026 <\/em>even adding a friend or two, and counting on second-night leftovers, the recipe looked too big. <\/em>And I wasn\u2019t confident about scaling it down.  The concluding sentence: \u201cDiscada is also excellent served alongside eggs for a seriously hearty breakfast dish.\u201d  Boom! I\u2019m in!  Now to find a wine!<\/p>\n\n\n\n

This proved to be an unexpected challenge.  My first choice was to go with a Cru Beaujolais.  I had just hosted a Beaujolais Tasting looking at 12 different wines, and there was a Fleurie  in the flight that I loved, Domaine de Fa Roche Guillon<\/strong>. Wonderful fruit and florals, delectably framed. But, no\u2026 that wine would have gotten buried by the pungent spiciness of the dish.  Then I moved to consider a delicious and fleshy Zin I had just used in another tasting: Bedrock Old Vine Zinfandel<\/strong>.  Fruit juiciness in the glass!  Ahhhhh, no!  That\u2019s a clash of competing richness.  This dish called for good fruit, but simple well integrated straight forward taste.  My go-to for that style of wine is C\u00f4tes du Rh\u00f4ne.  A modest Cab based Bordeaux would do. But there is another wine that I had used in yet another tasting that I put into play: 2017 Sant\u2019 Antonio Valpolicella Nafr\u00e8.  Excellent choice! <\/p>\n\n\n\n

Tenuta Sant\u2019Antonio Valpolicella Nanfr\u00e8 \u201917 (Veneto, Italy)
<\/u><\/strong>A blend of 70% Corvina and 30% Rondinella. Pleasant and inviting aromas of cherry, mint and sage fill your glass. On the palate, delicious flavors of dark cherry, red berries, licorice, spice and savory herbs with moderate tannins and a nice, long finish. <\/p>\n\n\n\n

DISCADA
This recipe calls for more prep than I typically like.\u00a0 And it\u2019s more hands on in the cooking process.\u00a0 But it\u2019s worth it!<\/p>\n\n\n\n

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Ingredients<\/strong>
6 ounces of Tanqueray Gin
\u00bd ounce of Noilly Pratt Dry Vermouth
3 olives stuffed with blue cheese
4 oz chopped pancetta
\u00bd lb fresh chorizo, casings removed & chopped
1 large russet potato, cut into \u00bc\u201d pieces
\u00bc cup canola oil, divided
2 \u00bc tsp kosher salt
\u00bd lb center cut pork chops, cut into \u00bd\u201d pieces
\u00bd lb flank steak, cut into \u00bd\u201d pieces
2 hotdogs, cut into \u00bd\u201d pieces
1 large yellow onion, chopped
1 medium-sized red bell pepper, chopped
2 jalape\u00f1o peppers, seeded and cut lengthwise
2 plum tomatoes, chopped
3 cloves of garlic, diced
\u00be cup of lager beer
\u00bd cup fresh cilantro, chopped
corn tortillas, pico de gallo, avocado, fresh cilantro, lime wedges<\/p>\n\n\n\n

Directions
<\/strong>1. Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, \u201cYou who know all, thank you for providing us juniper and all the other obscure ingredients responsible for creating this sacred liquid!\u201d Strain into a pre-frozen Martini glass of admirable size.  Skewer the olives on one of those tacky cocktail swords, place in glass. Immediately begin consuming.  Now you can begin the food prep, and the cooking!<\/p>\n\n\n\n

2. Cook pancetta in a large skillet over medium-high heat, stirring occasionally, until just crisp, about 6 minutes.  Add chorizo; cook, stirring to break into pieces, \u2018til chorizo is brown and pancetta crisp. Using a slotted spoon transfer pancetta and bacon to a large bowl, reserving drippings in the skillet.<\/p>\n\n\n\n

3. Add potato, 2 tbsp oil \u00be tsp of salt to the skillet.  Cook, stirring occasionally, \u2018til potatoes are tender and browned, about 8 minutes.  Transfer potatoes to the bowl. <\/p>\n\n\n\n

4. Add pork, steak & hot dogs, and remaining 2 tbsp oil to the skillet.  Cook, stirring occasionally, \u2018til browned, 5 to 6 minutes.  Using slotted spoon, transfer to mixture in the bowl.<\/p>\n\n\n\n

5. Add onion, bell pepper, jalape\u00f1os, cumin, black pepper and remaining 1 \u00bd tsp salt to the skillet; cook, stirring occasionally \u2018til tender, about 8 minutes.  Add tomatoes and garlic, stirring often \u2018til tomatoes have softened, about 4 minutes. <\/p>\n\n\n\n

6. Stir in beer & cilantro, and add the mixture from the bowl.\u00a0 Reduce heat to medium-low; cook, stirring occasionally, \u2018til the liquid is mostly evaporated, about 10 minutes.\u00a0 Serve in tortillas with your desired toppings.<\/p>\n\n\n\n

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n.b.<\/strong> The original recipe called for 4 slices of bacon.  I opted for pancetta because Boar\u2019s Head has a 4oz package of diced pancetta. One prep step saved.  I was also able to source a package of ground chorizo. Second prep step saved.  Instead of chorizo, Italian sausage might also work here, hot or sweet \u2013 your call.  The original recipe called for a hanger steak.  I prefer flank steak for its thickness. The inclusion of hotdogs in the recipe seemed to be a \u201chair out of place.\u201d  But in the introductory text, \u201c\u2026 trust us, don\u2019t skip the hotdogs!\u201d OK, I threw in the hotdogs, but I\u2019m not sure what was gained. A p.s. here, use Hummel\u2019s for the dogs.  Although I used a \u201ctaco\u201d sized tortilla, I think \u201cwrap\u201d sized will be better suited for the m\u00e9lange of ingredients.  Last note.  Discada as a side dish for breakfast?  Off the charts spectacular!<\/p>\n\n\n\n

Boom!<\/strong><\/p>\n\n\n\n

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The introductory text and photo to this recipe seduced me: \u201cThis savory, spicy dish is essentially a stir-fry made for meat-lovers.\u201d OK, sounds good to me!  But then this, \u201cA great, hearty meal to serve for a crowd\u2026\u201d  OK, pump … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-110677","post","type-post","status-publish","format-standard","hentry","category-sandys-table"],"_links":{"self":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/110677","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=110677"}],"version-history":[{"count":1,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/110677\/revisions"}],"predecessor-version":[{"id":110681,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/110677\/revisions\/110681"}],"wp:attachment":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=110677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=110677"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=110677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}