- 6 lbs pork loin rib end (or pork shoulder, though the fat content is higher)
- Large hamburger buns or other soft sandwich rolls
- One bunch chopped sage leaves (or use dried)
Serve with Bethel Heights’ Justice Vineyard Pinot Noir.
When we first moved to Salem to begin a life of growing grapes and making wine, Pete’s was a great fish and poultry store, now closed.
Here is a recipe I […]
Oven: 350 degrees
Served at the Cellar Club Event on April 24th, 2010
This is an adaptation from Vino d’Enrico Bernardo, a Paris restaurant with a high profile wine list. It is served there with chickpea […]
Brine quail for four hours in 2 parts sea salt and 1 part sugar or Splenda. I also like to add a couple of tablespoons of black bean sauce, then water to cover. […]
Serve with Bethel Heights’ Carter Vineyard or Casteel Reserve Pinot Noir
A friend from Iowa gave me a copy of Cook’s Country, www.CooksCountry.com, and one of the articles proved invaluable. For the steak eaters in your […]
Served with grilled or roasted salmon, our Pinot Noir Estate is an excellent wine choice.
Serve with Bethel Heights Pinot Gris
1 ½ cups cooked garbanzo beans
Soak overnight – one cup dried beans Day two: Drain. cover with two inches clean water and add a teaspoon dry mustard to the cooking water. Cook till […]
Serve this appetizer (6 to 8 portions) with Bethel Heights Pinot Gris
Here is a very tasty, simple appetizer, especially if you have small containers of red pepper sauce handy in your freezer. I […]