Well, Food & Wine magazine's February issue has 50 recipes they pair with wine, beer, and cocktails. Even without the pairings, many of the recipes sound great, so I thought I would try the pairings with it.
Some Shocking news; the food and beer pairing was amazing! I really felt the beer enhanced the flavor of the dish. F&D magazine really knows what they are talking about :-)
What I chose to make was a pork tenderloin and a salad (the salad had no alcoholic pairings).
Pork Tenderloin Smothered in Onion and Mustard
2 12oz pork tenderloins, cut into 2" lengths and pounded 1" thick
Salt and freshly ground pepper
1 tsp all-purpose flour, plus a bit extra
2 Tbs unsalted butter
2 Tbs extra virgin olive oil
1 large onion, very thinly sliced
1 Tbs grainy mustard
1 cup low-sodium chicken broth
1 Tbs fresh, chopped dill
Buttered noodles for serving
- Season the pork with salt and pepper and dust with flour.
- In a medium, deep skillet, melt the butter in the olive oil.
- Add the pork and cook over high heat, turning once, until lightly browned, about 3 minutes.
- Transfer the pork to a plate.
- Add the onion to the skillet, cover and cook over moderate heat, stirring occasionally, until softened, about 10 minutes.
- Stir in the mustard and the 1 teaspoon of flour and cook for 1 minute.
- Add the chicken broth and bring to a boil.
- Nestle the pork in the onion sauce.
- Cover and simmer over moderate heat until the pork is cooked through, about 8 minutes.
- Transfer the pork to plates.
- Stir the chopped dill into the sauce and spoon over the pork.
- Serve with buttered noodles. - Suggestion of course. I usually just have it alone or with a side of cooked carrots.
Bibb-and-Radish Salad with Buttermilk Dressing
3 large heads of bibb lettuce, leaves torn (serving for 8 people)
8 radishes, thinly sliced
1/3 cup snipped chives
2 Tbs mayonnaise
1/3 cup buttermilk
2 Tbs red wine vinegar
1/4 cup extra-virgin olive oil
Salt and fresh ground pepper
- In a large bowl, toss the lettuce with the radishes and chives
- In a small bowl, whisk the mayonnaise with the buttermilk and vinegar
- Gradually whisk in the olive oil
- Season with salt and pepper to taste
- Just before serving, drizzle dressing over salad and toss well
One tip my husband taught me was how to preserve the dill and the chives.
- Take the bunch and and hold it together tightly by the stems.
- Put it in a brown paper lunch bag, upside down (stems facing up). Keep a hold of the bunch.
- With your other hand, grab the paper bag around the stems and rubber band them together.
- Take a knife and gently poke holes around the bottom of the bag.
- Store in the refrigerator.