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Sunday Supper Club with Adam Eagan, Vol. 4

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Fall is here!!! It’s time for age old traditions of pumpkin patches, apple picking and gallons upon gallons of apple cider. In the case of apples, most people try to go the sweet route when applying these gems of nature, but when paired with the right amount of acidity and protein, I prefer it in savory applications.

An all time favorite dish of mine is brined pork tenderloin with white cheddar mashed potatoes and Swiss chard topped with Fuji apple chutney. This week, my good friend Jeff has agreed to take part in our monthly food and wine celebration.

Jeff, a self proclaimed charcoal grill master (deservedly so), has recently moved back to Syracuse from our chosen apple’s home, Washington State. We have spent many an hour cooking, eating and drinking wine together. And, as with all our dinner guests, he is not afraid to share his opinion on just about anything…especially food!! In my circle of friends, this makes for good times!!!

Menu…Check!

Distinguished opinionated guest…Check!

Wine…Time for the Vinoman!

Upon walking into Vinomania, I noticed a welcome addition to the store that will soon be putting a beating on my bank account. Gary has added a pretty serious spirit section! We are not talking your run of the mill, boring Absolut’s and Jim Beam’s of the world. He’s added some hard to find, boutique liquors to go with his already one of a kind wine selection.

Well played sir, well played!

The Hudson Valley Apple Vodka quickly caught my eye, but I needed to regain some form of focus here…until we meet again shiny new spirit selection – I’m here for wine!

I quickly map out the classic apple and pork combination in my dish and await this week’s words of wisdom. As usual, Gary has no trouble recommending wines that are sure to bring the old favorite to new heights.

We decided to go with the Dry Creek Vineyards Dry Chenin Blanc from California and a Duchi Neri Pinot Grigio from the Friuli region of Italy.

Chenin blanc is a grape varietal typical to the Loine Valley in France. Dry Creek has offered a serious American interpretation of this varietal for a long time now and I am excited to see what this vintage brings. The Duchi Neri is a new vineyard to me, but the grape varietal, not so much.

As with any varietal, there are less than stellar examples of almost any grape out there. Pinot grigio, of all varietals, seems to have gotten a pretty bad rap; undeservingly so, in my opinion. There are some beautiful examples out there that are just waiting to be discovered. So, take those judging wine dork glasses off, give them a good wipe, and really open your mind and eyes to everything around you. I have a good feeling about this one!!

Sunday is here and, as usual, the cooking begins early.

It was another fruitful football day as my Baltimore Ravens continue to crush their opponents like grapes in the middle of harvest season. Jeff has arrived early with a bottle of his own and the evening commences. Again, the aromas permeating our humble abode have all the taste buds standing at attention. Let’s see if the meal can deliver a heart felt Salute! :)

We pour ourselves a taste of both wines. The Dry Creek has stayed true to its reputation of one of the best Chenin Blanc producers in California and the Duchi Neri more than raises a few eyebrows. As I expected, the wines are spectacular and are looking like perfect accompaniments to our meal. If you are ever looking for the basis of a well composed dish, start with apples, pork and white cheddar. I am guessing you, like the Ravens, will end up victorious!!

This all time classic dish has once again proven to please and the wines are more than up to the pairing challenge. The “King of Kingsford” did not even have a bad word to say. :) In other words, my man Gary has done it again! Although different varietals, these wines have some similar characteristics. Both have a strong apple presence, good acidity and just the right touch of herbaciousness. The pinot grigio was one of the best I have had.

This dish is very easy to execute and has timeless flavors that are sure to bring a smile to your face :) Even if you are not up to trying the recipe, be sure to check out the wines, especially you Pinot Grigio haters out there!

As the weather gets colder, I’m serving Gary notice of some boldly seasoned red meat and heavy bodied reds in my near future. I am sure the Vinoman will be up to my challenge of providing me with exactly what I need.

Cider Brined Pork Tenderloin

with white cheddar mashed potatoes, Swiss chard and Fuji apple chutney

(serves 4)

Mashed Potatoes (make in advance)

1/2 Spanish onion cut in quarters

4 garlic cloves

8 cups of water

10 medium Yukon gold potatoes, peeled and cut in half

3 cups whole milk

1 sprig of thyme

1/2 stick unsalted butter

1 1/2 cups of grated sharp white cheddar cheese

1 tsp salt

1tsp pepper

  1. In a medium sauce pan, combine milk, onion, garlic, salt and pepper. Cook on medium-low for 20-25 minutes until onion has softened. Strain and reserve liquid.
  2. In a large pot, add potatoes and water. Season water with salt (should be slightly less salty than the ocean). Once water comes to a boil, cook potatoes for 14-16 minutes or until a fork easily passes through.
  3. Strain the potatoes, and then add them back into the pot.
  4. Mash with a hand masher or electric beater while adding milk liquid a little at a time until desired texture.
  5. Add cheese and taste for seasoning

Pork Brine

1/2 cup salt

3/4 cup brown sugar

1/8 cup garlic powder

20 whole peppercorns

bay leaf

2 1/2 cups room temperature apple cider

6 cups warm water

  1. Combine all ingredients together and whisk until dissolved – about 2 minutes
  2. Soak 2 pork tenderloins for about 4-6 hours in the Brine

Apple Chutney


2 tbsp butter

1 tbsp olive oil

2 Fuji apples- peeled, cored with a 1/2 inch dice

1 tsp fresh ginger, minced

1 tbsp brown sugar

3 shallots, 1/2 inch dice

3 tbsp apple cider vinegar

juice of 1/2 lemon

1/2 cup chicken stock

salt and pepper to taste

  1. Add butter and oil to a medium heat saute pan until butter melts
  2. Add shallots, ginger and apples and saute for 4 minutes
  3. Add vinegar, lemon juice, brown sugar and chicken stock
  4. Simmer for another five minutes (apples should still be slightly crunchy)
  5. Salt and pepper to taste

Swiss Chard


1 tbsp olive oil

2 shallots, finely diced

1/8 teaspoon red pepper flake

1 bunch Swiss chard, rinsed well

2 tbsp apple cider vinegar

2 tbsp chicken stock

Salt to taste

  1. Rinse chard thoroughly one leaf at a time or soak in a large bowl for 1/2 hour
  2. Cut out and separate stems from the leaves. Do not discard.
  3. Chop leaves into half inch ribbons
  4. In a med-med high saute pan, heat oil and add shallots and pepper flake. Saute for 2 minutes
  5. Add garlic and saute for an additional minute
  6. Add chard stems and saute for 2 minutes
  7. Add vinegar, chicken stock and the rest of the chard (leaves) and saute until wilted; should be about 3-4 minutes

Pork Tenderloin

  1. Preheat oven to 425 degrees
  2. Take pork out of brine and dry it with a paper towel
  3. Season it liberally with salt and pepper
  4. Use an oven safe saute pan to sear the pork on high heat on all sides (approximately 30 seconds -1 minute on each side just to brown the meat)
  5. Put it in the oven and bake for 14-16 minutes which would be medium-medium well temperature
  6. Take it out of the pan, cover with foil and let rest for 5 minutes
  7. Slice into one inch medallions

Here’s to another successful evening of friends, food and wine. Bring on the winter!!

 


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