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    Notes - July 25, 2013


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the latest episode Chris and Mark joined Brad to talk about Pisse-Dru, Rainstorm Pinot Noir, Kunde Zinfandel and Kunde Chardonnay

    Have a listen!

     

     

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    This month's recipe is for delicious Pork Goodness Wrapped in Bacon

    This is a great dish to serve to bacon-loving company.

    INGREDIENTS:

    1Kg boneless pork loin
    Kosher salt and freshly ground black pepper, to taste.
    ¼ cup olive oil
    1 tsp  red chile flakes - crushed
    6 cloves garlic, smashed and finely chopped
    1 shallot, finely chopped
    8 cups baby spinach
    ½ cup feta cheese, crumbled
    500 g of sliced bacon

    INSTRUCTIONS:

    1.    Slice the loin from tip to tip, cutting a little more than halfway through.
    2.    Season the cut side of the loin with salt and pepper.
    3.    Over medium heat gently sauté garlic, shallots and chile flakes until just golden, about 4 minutes.
    4.    Add spinach, stir and cook until wilted, about 3 minutes.
    5.    Let the spinach cool and press any excess water out with your hands
    6.    Chop the spinach finely and add to feta in a bowl, stir and add salt and pepper
    7.    Spread the mixture over the inside cut of the loin and close
    8.    Wrap bacon around the loin and tie it closed with butcher’s string
    9.    Heat grill to high – turn off one side or bank coals for indirect grilling –
    10.    Cook the pork off direct heat for 45 minutes to an hour, turning as needed - until the bacon is crispy and loin is fully cooked
    11.    Let the pork loin rest for at least 10 minutes before serving.

    Serve with warm smashed potato salad, garden greens and seasonal salad.

    The smoky bacon flavours combined with the tangy cheese and spinach will play well with a well-oaked Chardonnay as well as these three red wines.

    Bon Appetit!

    Notes - June 27, 2013


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the latest episode Chris and Mark joined Brad at the JAZZ.FM91 tent at the TD Toronto Jazz Festival to talk about Cellier des Dauphins Carte Noire Côtes du Rhône AC, Fresita Sparkling Wine (Infused with fresh strawberries), Les Maîtres Vignerons de la Presqu’île de Saint-Tropez Carte Noire Rosé and Chateau La Grange de Bessan Médoc

    Have a listen!

     

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    This month's recipe is for delicious Grilled Strawberries

    Simple and unbelievably tasty, grilled fresh strawberries are a seasonal treat worth trying.

    Serves 4

    1 Pint Fresh Ontario Strawberries
    ¼ cup Balsamic Vinegar
    Freshly ground black pepper
    1 cup brown sugar
    4 bamboo or wooden skewers
    4 small rosemary sprigs

    Your choice of mascarpone, vanilla ice cream or yogurt.

    1. Wash the strawberries and pat them dry.

    2. Place whole strawberries in a large bowl and gently toss in the balsamic vinegar. Add black pepper to taste. Cover and refrigerate for at least one hour.

    3. Spread brown sugar out into a shallow bowl. Roll each strawberry in the sugar to lightly coat it.

    4. Slide 4 or 5 strawberries on each skewer, piercing the stem on one end.

    5. Over medium-high heat, grill strawberry skewers for 2 to 3 minutes a side until grill marks show.

    6. Serve the strawberries immediately over mascarpone, ice cream or yogurt and garnish with rosemary sprig.

    Strangely, this dish can be matched with a wide range of wine. If serving with ice cream, try with Fresita sparkling wine. Yogurt will play well with the off-dry wines.  Unsweetened mascarpone (with an extra crack of black pepper) will match the red wine and the rosé.

    Bon Appetit!

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