Spy Valley Sauvginon Blanc one of our pick for 2012

Spy Valley Sauvignon  Blanc one  of caribbeanlifestyles pick for 2012
This light yellow colored Sauvignon Blanc is a classic New Zealand styled wine. It opens with a very ripe grapefruit bouquet with a hint a lime. This wine is medium bodied, slightly acidic. The flavor profile is a tasty ripe ruby grapefruit with a touch a touch of lychee. Great for sipping alone or with poultry, pork, fish this one of  caribbeanlifestyles pick for 2012
Enjoy!

Mango Daiquiri

Ingredients

2 cups chopped ripe mango
1 banana
½ cup of freshly squeezed lime juice (4 limes)
¼ cup of simple syrup
1 cup of rum (optional)
2 cups of ice
 Directions

Place the mango, banana, lime juice, sugar syrup rum, and ice in a blender and process until smooth. Add 2 cups of ice and process again until smooth and thick. Serve ice-cold in highball glasses with mango slices.

How to make pisco sour

 

 

 

 

 

 

Juice of 1/2 lime

1 tablespoon pasteurized egg white
1 tablespoons sugar or more to taste
1/4 cup crushed ice
2 ounces Peruvian pisco (1/4 cup)
Angostura bitters
Directions
In a blender, combine the Pisco, sugar, lemon juice, ice, and egg white. Blend for 30-45 seconds until mixture turns into the form of a frappe. Serve straight up in a martini glass or a champagne flute and top with a few drops of Angostura bitters and a wedge of lime.

How to Make Cherry Clafoutis

Cherry Clafoutis
This is  one of my favorite dessert.

Cherry Clafoutis

Ingredients:

Unsalted butter for greasing

• 3 large  eggs, at room temperature
• tablespoon of rum dark rum,   I used light  coconut rum
• 1/2 cup sugar
• ¼ cup of all-purpose flour
• 2 tsp. vanilla extract
• 1 cup heavy cream
• 1/2 tsp. salt
• 1 cup of  fresh cherries, pitted, or 1 1/4 lb.
  Directions:

Preheat an oven to 375ºF. Butter a large rectangular baking dish.
In a small bowl, toss together the cherries and rum and set aside

In another bowl whisk together the flour, sugar and salt.  Add the eggs and whisk until the batter is smooth. Slowly poor in the cream,  and vanilla extract whisking constantly.

Preheat the prepared baking dish in the oven for 4 to 5 minutes.
Remove the pan from the oven, Pour the cherries and their juices and top with the batter. Bake until the clafoutis is set in the middle, 30 to 35 minutes. Serve warm with pistachio or vanilla ice cream.

 Serves 6 to 8.

 

Smothered Pork chops

2 thick loin pork chops
1/2 teaspoon of freshly grated ginger (ginger paste preferably)
1/8 teaspoon of freshly grated garlic (ginger paste preferably)
1/2 cup of all-purpose flour
¼ cup of chopped fresh flat-leaf parsley, cilantro and thyme
½ cup of chicken broth
½ tablespoon freshly ground black pepper
½ teaspoon of kosher salt
2 tablespoons of white vinegar
1 tablespoon of butter
1 teaspoon of tomato paste
3 tablespoons of oil
1 big shallot or small onion chopped

 Directions

 1) Preheat oven to 350 degrees.

2) Season the pork chops on both sides with salt, ginger and garlic paste. Let it marinate for an hour if possible.

3) Dust the pork chops in the flour.

4) Heat the oil in a large oven-proof pan over high heat. Add the pork chops and sear on both sides until brown (about 3-4 minutes).

5) Transfer the pork chops to an oven baked dish. Bake the chops for 25 to 30 minutes, depending on the thinness of the pork chops.

6) In the same pan that was used to sauté the pork chop, sauté the shallot until brown, then add the tomato paste and the mixture of chopped parsley, cilantro and thyme.

7) Add the broth and white wine vinegar. Deglaze the pan, scraping to incorporate any brown bits. Reduce the liquid by half. Cook for about 4 minutes, add the tablespoon of butter.

8) Transfer the pork chops into the sauce, add the ground paper. Serve warm.

 NOTE: This recipe is perfect with spicy macaroni and cheese for any radicchio mango salad.

 http://caribbeanlifestyles.com/food/miss-paulettes-smothered-pork-chops/

Slow-Roasted Pork Shoulder with Carrots, Onions, and Garlic.

Ingredients:

Kosher salt and freshly ground black pepper

1 -3/4- to 7-lb. boneless pork shoulder roast
1 large yellow onion, cut into 1/2-inch-thick rings
3 medium carrots, cut into sticks 1/2 inch wide and 2 to 2-1/2 inches long
10 cloves garlic, peeled
1 cup dry white wine

Directions:

Combine 2 Tbs. salt and 2 tsp. pepper in a small bowl and rub the mixture all over the pork. Put the pork, fat side up, in a large roasting pan (about 12x16x3 inches). Cover and refrigerate overnight or for up to 3 days.

Remove the pork from the refrigerator and let sit at room temperature for 1 to 1-1/2 hours before cooking.

Position a rack in the center of the oven and heat the oven to 300°F. Uncover the pork and roast until tender everywhere but the very center when pierced with a fork, 4 to 4-1/2 hours. Add the onion, carrots, garlic, wine, and 1 cup water to the roasting pan and continue to roast, stirring the vegetables occasionally, until the pork is completely tender, about 1 hour more.

Remove the roast from the oven and raise the oven temperature to 375°F. Using tongs, separate the pork into 8 to 10 large, rustic chunks and spread out on the pan. If most of the liquid has evaporated, add a splash more water to the pan to create a little more juice. (It shouldn’t be soupy.) Return the pork to the oven and continue to roast until nicely browned on the newly exposed surfaces, about 15 minutes. Remove the pan from the oven, transfer the meat and vegetables to a serving platter, and tent loosely with foil. Let rest for 20 minutes. Skim the excess fat from the juices and serve the juices with the vegetables and meat.

http://www.finecooking.com/recipes/slow-roasted-pork-shoulder-carrots-onions-garlic.aspx