{"id":1152,"date":"2010-09-28T14:44:32","date_gmt":"2010-09-28T18:44:32","guid":{"rendered":"http:\/\/food.hoggardwagner.com\/?p=1152"},"modified":"2010-09-28T14:44:32","modified_gmt":"2010-09-28T18:44:32","slug":"portuguese-pork-wax-beans-092610","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=1152","title":{"rendered":"Portuguese pork, wax beans 09\/26\/10"},"content":{"rendered":"<p><a href=\"http:\/\/food2.hoggardwagner.org\/wp-content\/uploads\/2010\/09\/wax_beans_Berried_Treasures.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1159\" title=\"wax_beans_Berried_Treasures\" src=\"http:\/\/food2.hoggardwagner.org\/wp-content\/uploads\/2010\/09\/wax_beans_Berried_Treasures.jpg\" alt=\"\" width=\"600\" height=\"399\" \/><\/a><\/p>\n<p><span style=\"font-size: 13.3333px;\">We may have thought a bit more than usual in choosing an appropriate wine for this meal. \u00a0An <a href=\"http:\/\/wineanorak.com\/alentejo\/alentejo_1_introduction.htm\">Alentejo<\/a> would have been appropriate, and probably super, but\u00a0we didn&#8217;t have a Portuguese red in our rack. \u00a0We ended up opening this Crianza from Bierzo, an area of Spain just 50 miles north and east of its Iberian neighbor, although I think we chose it mostly because, having had it before, we knew it was very good.<\/span><\/p>\n<p>Also, the pairing of the rich, peppery pork and the faintly-crunchy wax beans, which were rendered even sweeter by my serendipitous addition of the ground cherries and lovage I had on hand, was a match made in heaven, if not actually in either Portugal or Spain.<\/p>\n<ul>\n<li><span style=\"font-size: 13.3333px;\"><a href=\"http:\/\/www.robertoalimentare.com\/\">Roberto<\/a> grissini, spicy red radishes from the Greenmarket<\/span><\/li>\n<li><span style=\"font-size: 13.3333px;\">Portuguese-style cheese-stuffed pork tenderloin, here meaning a tenderloin purchased <a href=\"from Eataly\">from Eataly<\/a> and prepared according to a recipe\u00a0in David Leite&#8217;s beautiful and scrumptious\u00a0&#8220;<a href=\"http:\/\/www.amazon.com\/New-Portuguese-Table-Exciting-Flavors\/dp\/0307394417\/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1285696027&amp;sr=1-1\">The New Portuguese Table<\/a>&#8220;, where the small loin is\u00a0stuffed with grated Parmesan cheese, coated in a classic &#8220;<a href=\"http:\/\/splendidtable.publicradio.org\/recipes\/sauce_red_pepper_paste.shtml\">Amped-up Red Pepper Paste<\/a>&#8221; (with a few substitutions), left to marinate in the refrigerator for six hours, browned in duck fat ten minutes or so, and roasted in the oven for ten more, finished with a sauce made by deglazing the browning pan with white wine and some good beef stock (as well as a dollop of duck demi-glaze, left over from the same recent\u00a0<a href=\"http:\/\/food.hoggardwagner.com\/2010\/09\/22\/ducketta-tomato-herbed-la-ratte-92110\/\">meal<\/a> from which the duck fat was salvaged) the liquid then reduced, and finished with a generous garnish of chopped <a href=\"http:\/\/www.life123.com\/home-garden\/herb-gardens\/parsley\/parsley-not-just-for-looks.shtml\">Titan parsley<\/a> (Italian-type, but dark-green and more\u00a0bushy-looking, with leaves slightly curled on the edges), from the Greenmarket&#8217;s adventurous\u00a0<a href=\"http:\/\/nymag.com\/news\/features\/48930\/\">Paffenroth Gardens<\/a>; accompanied by par-boiled wax beans briefly reheated in oil and then tossed with halved <a href=\"http:\/\/en.wikipedia.org\/wiki\/Physalis\">ground cherries<\/a> and shredded lovage leaves (the beans and &#8220;cherries&#8221; from\u00a0<a href=\"http:\/\/dinersjournal.blogs.nytimes.com\/2009\/06\/12\/a-taste-of-the-wild-briefly-captured\/\">Berried Treasures Farm<\/a>, the lovage from another farmer, both stalls in the Greenmarket); \u00a0and slices of a very sturdy <a href=\"http:\/\/en.wikipedia.org\/wiki\/Ciabatta\">ciabatta<\/a>, made with unbleached whole-grain wheat flower, bread\u00a0<a href=\"http:\/\/shop.cowsoutside.com\/\">from Bobolink Dairy<\/a>, also in the Greenmarket\u00a0(the bread is from their brand-new oven)<\/span><\/li>\n<li><span style=\"font-size: 13.3333px;\">wine: \u00a0Spanish, Leon, <a href=\"http:\/\/www.wedefinewine.com\/catalog\/flavium-crianza-2005.htm\">Flavium Crianza Bierzo 2006<\/a>, from from\u00a0<a href=\"http:\/\/www.yelp.com\/biz\/philippe-wine-and-liquor-new-york\">Phillipe Wine<\/a><\/span><\/li>\n<li><span style=\"font-size: 13.3333px;\">(because we had neither <a href=\"http:\/\/gallerycovas.com\/?page_id=69\">Aguardente<\/a> nor\u00a0<a href=\"http:\/\/pt.wikipedia.org\/wiki\/Baga%C3%A7o\">Baga\u00e7o<\/a>, yet some kind of &#8220;digestivo&#8221; seemed like a very appropriate followup to this course) grappa, here a golden form (aged 12 months in French oak),\u00a0<a href=\"http:\/\/www.bindellaweine.ch\/SimShop\/asortiment.aspx?uc=mArtikelDetail&amp;id=6375\">Grappa Velia<\/a>, from <a href=\"http:\/\/www.mastroberardino.com\/eng\/06.asp\">Mastroberardino<\/a>, a surprising survivor from a trip we made to Naples too many years ago<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>We may have thought a bit more than usual in choosing an appropriate wine for this meal. \u00a0An Alentejo would have been appropriate, and probably super, but\u00a0we didn&#8217;t have a Portuguese red in our rack. \u00a0We ended up opening this Crianza from Bierzo, an area of Spain just 50 miles north and east of its &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[42,100,105,115,144,150,208,281,282,309,384,410],"class_list":["post-1152","post","type-post","status-publish","format-standard","hentry","category-meals-at-home","tag-bobolink-dairy","tag-crianza","tag-david-leite","tag-eataly","tag-grappa-velia","tag-ground-cherries","tag-lovage","tag-pork-tenderloin","tag-portugal","tag-red-pepper-paste","tag-titan-parsley","tag-wax-beans"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/1152","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1152"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/1152\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1152"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1152"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}