The perfect pair takes a lot of effort, from finding the complementing balance to making sure the match is correct. Whether this is a food pairing or the perfect romantic pair, we want to help bridge these two worlds together by creating the ultimate date night recipe for you and your loved one.
Porchetta is quickly rising in the ranks of popular dishes, though many times it is more appetizing when dining out rather than being made at home. Not for this recipe though. The porchetta pork shoulder with salsa verde recipe below pairs excellently with our Opaque Darkness wine, a hand-crafted artisan blend that reveals ripe flavors of raspberry and blackberry with notes of spice and vanilla.
Click here to purchase Opaque Darkness from our online store.
Porchetta Pork Shoulder Recipe:
- 3 ½ pounds pork shoulder
- Cooking string
- For the herb rub:
- 2 teaspoons flat leaf (Italian) parsley
- 2 teaspoons rosemary
- ½ teaspoon sage
- 2 cloves garlic
- 1 teaspoon fennel seeds
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons olive oil
- For the salt rub:
- 1/8 cup salt
- 1 teaspoon rosemary
- 1 teaspoon fennel seed
- 1 teaspoon black pepper
- Zest of 1 lemon
- For the salsa verde:
- 1 heaping cup fresh flat leaf (Italian) parsley
- ½ cup olive oil
- 1 teaspoon toasted fennel seed (ground)
- 1 teaspoon toasted coriander (ground)
- 2 cloves garlic
- Juice of 1 lemon, zest of ½
- Salt and pepper to taste
Instructions: Begin preparation 24 hours in advance.
- In a food processor, combine salt rub ingredients then pour out into a bowl. Combine herb rub ingredients in a separate bowl.
- Remove any bone from pork shoulder, then butterfly cut pork.
- Spread out pork and score skin in a crosshatch pattern.
- Once pork has been scored, spread out skin side down. Spread herb rub evenly on the inside of meat, followed by 2 teaspoons of salt rub.
- Tightly roll meat,so skin is covered. Try to avoid having any skin wrapped inside, as it will not crisp.
- Tightly wrap porchetta with cooking string.
- Rub remaining salt mixture into pork shoulder skin and place on a plate with paper towel. Let it sit uncovered in fridge for 24 hours.
For Salsa Verde: Prepare while porchetta is cooking.
- To toast fennel and coriander in a dry pan on medium heat until fragrant and lightly browned.
- Grind fennel and coriander using food processor or mortar and pestle.
- Combine all salsa ingredients in food processor until even mixture is formed.
- Heat oven to 275°F. Place porchetta in a roasting pan and slide onto middle oven rack.
- Roast pork for 2 hours or until internal temperature reaches 160°F.
- Once pork has reached temperature, increase oven heat to 450°F, roasting until skin turns golden brown. Be sure to watch as it can burn quickly.
- Depending on oven, you may need to rotate porchetta to evenly cook crackling.
- Once cooked, let rest for 20 minutes and serve with salsa verde.
Click here to purchase Opaque Darkness from our online store to enjoy with this delicious recipe and be sure to post your photos on social media and tag us, @SanAntonioWinery! For more recipes and pairing suggestions, click here !
There are few things that can warm you up from the inside out during these crisp winter months, and we’re sharing two of our favorites with you here! This winter beef short rib stew pairs perfectly with our San Simeon Stormwatch; it’s the ultimate artisan wine pairing for these chilly winter nights.
San Simeon Stormwatch is a super premium red Bordeaux blend (47% Cabernet Sauvignon, 21% Merlot, 16% Malbec, 11% Petit Verdot, and 5% Cabernet Franc) aged in French oak barrels for a minimum of 18 months creating a dark, rich, and mouth-filling body. With ripe flavors of blackberry and raspberry and touches of spice and vanilla, this artisan wine complements the flavorful meat of this short rib stew.
Read below for this delicious recipe to enjoy with the thrill of Stormwatch and click here to purchase San Simeon Stormwatch from our online store.
Short Rib Stew Recipe:
Cook Time: 3 hours
- 2 pounds boneless short ribs, fat trimmed and cut into smaller pieces
- 1 teaspoon coarse salt (more to taste)
- 1 teaspoon freshly ground black pepper (more to taste)
- 1 onion, peeled and chopped
- 2 large carrots, peeled and chopped
- 4 whole garlic cloves
- 1 pound Yukon Gold potatoes
- 2 cups tomatoes, diced
- 4 sprigs fresh thyme
- 2 tablespoons Extra Virgin Olive Oil
- 1 cup dry red wine
- 2 medium parsnips, peeled and cut (optional)
- 1 celery stalk, chopped (optional)
- Season short ribs with salt and pepper.
- Heat large pot over medium high heat and add olive oil.
- Add short ribs and sear for 4-5 minutes.
- Add wine and cook for 2 minutes.
- Reduce heat and cover to cook for 2 hours. If liquid absorbs, add more wine.
- Remove short ribs, leaving sauce in pot.
- Add onions, garlic, carrots, tomatoes, and thyme. Add celery and parsnips if using as well. Cook until fork tender.
- Add short ribs back to pot, as well as potatoes. Bring to a boil. Cook 15-20 minutes or until potatoes are softened.
- Serve with salt and pepper to taste, and fresh sprig of thyme.
Purchase San Simeon Stormwatch from our online store by clicking here so that you can pair it with this recipe! Be sure to post your photos on social media and tag us, @SanAntonioWinery! For more recipes and pairing suggestions, click here !
For almost 100 years, The Riboli Family has prided itself on quality, award winning wines. It is with honor and pleasure that we humbly thank Wine Enthusiast for nominating us for American Winery of the Year for 2016.
San Antonio Winery has remained in its historic Los Angeles location since 1917 and now spans four generations of family members. Through changing times, we made it through Prohibition, thanks to a solid relationship with the church, and the permission of the Archdiocese of Los Angeles to sell wines for sacramental and ceremonial purposes. From Los Angeles, San Antonio Winery has spread its horizons to Rutherford, Napa, Paso Robles, Monterey, and across seas to Italy. It is because of our loyal customers that our winery is still producing award winning wines. Thank you, Wine Enthusiast, for recognizing San Antonio Winery as an American Winery of the Year Nominee, and thank you to all of our loyal customers who have shared your stories with us.
“San Antonio Winery has been with our family for four generations. My Grandfather brought my dad here on his first visit to California in the 1930’s telling him that if he ever came to California again, it would because of the WINE!! My dad kept his promise when he brought us to California in 1967; the first attraction was SAN ANTONIO WINERY in Los Angeles, most dads take their kids to Disneyland but not my dad! When my husband and I got engaged, my dad said ‘Well it’s time to visit the winery.’”
“First I’d like to say that I have been going to San Antonio since I was 15-years-old, when the winery had a just a small tasting room. I would wait patiently while my mom tasted. It was our Sunday ritual to eat at the cafe with my parents. I now am 35-years-old and take my three kids to the winery on Sundays to eat while I wine taste or have a glass of vino at the bistro.”
Back to school, no more long pool days, goodbye heat. As summer is coming to a close, we thought it would be best to end on a sweet note. Celebrate the end of summer with this Zabaglione and fresh berries! Read more