Looking for an interesting meal to prepare? A meal that won’t produce yawns or “again?” comments? Try these 2 great recipes separately or together as a near-complete meal for oohs and awes and the quiet clatter of silverware on china as people focus on eating! You will love this recipe once you get the rhythm down and you will find that it’s oooh-la-la delish and will win you raves from your dinner guests — even if it’s just a friend!
The key to the success of this meal — besides your devoted attention to cooking- is the Mark West BLACK PINOT NOIR wine. It’s a new addition to the Mark West wine catalog and definitely worth tasting!
The newest addition to the Mark West family of wines has arrived, Mark West Black Pinot Noir.
Information about the wine courtesy of Mark West:
The winery’s deepest, darkest, smoothest wine yet, Mark West Black is full-bodied, rich, and smooth, with hints of black cherries and plums, mocha, vanilla, and caramel. Available now, the wine retails for $13.99 – please visit http://www.markwestwines.com/where-to-buy/ to find local retailers.
Compared to Mark West California Pinot Noir, Mark West Black offers a riper, more highly concentrated Pinot Noir blend. Grapes for this wine are sourced from premier, cool-climate growing regions in the Santa Lucia Highlands that allow for longer hang time to produce complex, ripe flavors in the grapes. To achieve this, winemaker Jason Becker used the saignée method to remove some of the juice before it has a chance to soak on the grape skins, increasing the skin-to-wine ratio and intensifying the flavor concentration.
ANIMAL-STYLE MARK WEST BLACK CRISPY POTATOES
SERVINGS: 8
INGREDIENTS
3 tablespoons kosher salt, divided
5 pounds whole New Potatoes
3 tablespoons olive oil
1 teaspoon black pepper
1 yellow onion, chopped
1 tablespoon butter
1 tablespoon Mark West Black Pinot Noir
1/2 cup mayonnaise
1/8 cup ketchup
3 tablespoons pickle relish
1 tablespoon white wine vinegar
DIRECTIONS
Bring a pot of water and 2 tablespoons salt to a boil. Add potatoes and cook for 10-15 minutes or until fork tender. Drain and cut into quarters once cool enough to handle.
Preheat oven to 450º.
Line a baking pan with parchment paper. Place all potatoes on baking pan and drizzle with olive oil and season with 1 teaspoon salt and pepper.
Bake in oven for 25 minutes, or until golden brown.
While the potatoes are cooking, make the sauce and caramelized onions.
Carmelized Onions
To make the caramelized onions, combine the onion and butter in a large skillet over medium heat.
Stir gently to coat all onions in butter.
Cut the heat down to medium-low and stir the onions only once every 5 minutes for 35 minutes.
Deglaze the pan with the Mark West Black Pinot Noir, continue cooking for another 5 minutes.
Season with about ½ teaspoon salt, then cut off the heat and set the onions aside.
To make the sauce, combine mayonnaise, ketchup, relish, vinegar and ½ teaspoon salt in a large bowl and whisk until smooth.
To make the dish, add all warm potatoes to a large, flat serving dish.
Spoon sauce over top, then top with caramelized onions.
Serve immediately.
BLACK COFFEE CHILE DRY-RUBBED PORK CHOPS
SERVINGS: 2
INGREDIENTS
2 teaspoons chili powder
2 teaspoons fine ground espresso coffee
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pork chops, center cut, bone-in, 1-inch thick
1 bottle Mark West Black Pinot Noir
1 tablespoon canola oil
DIRECTIONS
Combine first 5 ingredients in a small bowl.
Rub pork with spice mixture, cover and place in the refrigerator for 2 to 4 hours.
Add the bottle of wine to a saucepan and bring it to a boil.
Lower heat to a simmer and cook for 45 minutes to 1 hour.
Preheat the oven to 400°.
Place an oven-proof skillet over medium-high heat. Add 1 tablespoon canola oil to the pan and heat for 1 minute.
Lay the pork chops in the hot skillet and sear for 3 minutes or until a golden crust appears.
If the pan is smoking too much, turn down the heat.
Flip the chops and immediately transfer the skillet to the oven.
Cook for 6-10 minutes or until the thickest part of the pork chop registers 140°.
Rest the chops for 5 minutes before serving.
Drizzle with red wine reduction and serve.
I know this isn’t exactly cooking by the numbers, but you can do this. If I can cook this, you can cook this! It’s not impossible. Cook the potatoes first since they take the longest and will hold better for the wait. The pork chops are the easier of the two and once you smell them, you will want to eat immediately.
TIP: Put together a small salad to add with this meal for a perfectly balanced meal- both nutrtionally as well as pictorially. You will be the hit of dinner-time!
Get more information on the Mark West Black Pinot Noir wine here on the website
Get more information on the entire Mark West library of wines on the website.
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OMG this potato recipe is just right for some of the home made ketchup I have now…very tasty idea!!! They will stand on their own or be a side for some fabulous salad and a half. Thanks!!
Isn’t it totally killer? I loved the potatoes. I loved the pork chops. I know you don’t eat meat but with the potatoes you could add a lot of stuff into the mix and also as toppings that would be so healthy and tasty (like maybe sauerkraut?).