My Yummy Local Life

{January 26, 2014}   Bread and Wine – 4

Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

Inspired by: Pork and Collard Spring Rolls at Carolina Brewery in Chapel Hill, NC


Pork roast/shoulder, 2 lbs

Pork fat, 1/4 lb

Garlic, 3- 4 cloves

Steak seasoning (“about 3 times more than you think you need”)

Cayenne pepper, ground, dash

Collard greens, 1 bunch, destemmed and chopped

Vinegar, 1/4 cup

Water, 1/4 cup

Salt, to taste

Egg roll wrappers

oil, for coating egg rolls

How To:

Heat oven to 300F. Cut slits into the pork, shove the garlic clove into these slits. Season liberally.  Put some of the pork fat in the middle of the meat, and some on top. Wrap all of this in foil and cook in the oven for about 6 hours. Remove and cool. (We did all of this the day before- and by “we” I mean Gary… I try to not touch raw meat if it’s not entirely necessary.) Remove the extra fat (save to use while cooking the collards- more on that in a second). Shread the pork. (Any that doesn’t get used in the egg rolls will be awesome in quesadillas or BBQ spaghetti later on).

Render the pork fat in a pan over medium high heat. Toss in the collards. Add a bit of salt. Toss them to coat in the fat.  Add about 1/4 cup each of apple cider vinegar and water. Reduce heat to low, simmer for 15-20 minutes.

Heat oven to 400F. Assemble the egg rolls- approximately 2 Tbsp of shredded pork and 1 Tbsp of cooked collards in each. Brush the tops with oil (We used spray coconut oil.) Bake for 10-12 minutes until golden brown.

For the sauce: Combine 1 Tbsp (dregs) of a bottle of BBQ sauce, 2 Tbsp cider vinegar, 1 Tbsp hot sauce, 1 Tbsp sesame oil, 1 tsp soy sauce, a few dashes of worcestershire sauce. Shake to combine. Mix in about 2 Tbsp of hoisin sauce.

Use this sauce for dipping. Served with Vermouth Cocktails.


Tasting Notes:

Lisa: Bluegrass in the background. Carolina in my mouth. “Sweet tea” in my glass.  Bliss.

Gary: This makes my heart happy. That is all.  This drink tasted like iced tea.

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

{January 19, 2014}   Bread and Wine- 3

Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

Inspired by Caprese Mac and Cheese and Alton Brown’s Stovetop Mac and Cheese


eggs, 3

evaporated milk, 1/2 can

mustard, 1 Tbps (“good mustard, not yellow mustard please”)

hot sauce, to taste

lemon juice, splash

medium shell pasta, one box

butter, 2 Tbsp

goat cheese, one 4 oz log, crumbled

mozzarella, 16 oz, cubed/rough chopped

basil, 1 tsp-ish (we used dried, but I would highly recommend fresh instead- probably about 1/4 cup if you do)

cherry tomatoes, 1 1/2 cups, halved

salt and pepper, to taste

How to:

In a bowl, whisk together the eggs, milk, mustard, hot sauce and lemon juice. Cook and drain the pasta. Return the pasta to the pot- melt the butter with it over low it. Add in the liquid mixture- give it a good stir, then add the cheeses. Stir. Let it cook for a few minutes, until the sauce thickens and all of the cheese has melted. Stir in basil and cherry tomatoes. Season to taste. Serve immediately.


2011 Chenin Blanc, Page Springs Cellars, grapes from Cochise County, AZ – aged on Arizona oak


Tasting Notes:

Lisa: Yes we are adults. No we don’t have kids. Yes we had homemade stovetop mac and cheese for dinner. No we did not have anything else with it. Sometimes you just want comfort food.  This one did the trick and definitely hit the spot. The wine on the other hand is one of the most unremarkable that I have had in the state of Arizona- can’t win them all I suppose.

Gary: I thought the meal was fantastic, but I thought the wine was “unremarkable” at best. (Sorry Page Springs… we love most of your wines.)

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

{January 12, 2014}   Bread and Wine- 2





1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)


Inspired by: Sweet Potato Hash with Sausage and Eggs


2 large red onions, chopped

3 large sweet potatoes, cubed

6  garlic cloves, minced

rosemary, about 1/4 cup of leaves, minced

eggs, 4

EVOO and butter, a few tablespoons of each

salt and pepper, to taste

How to:

Melt some butter in a cast iron skillet on medium high. Add the onions to the skillet and turn the heat down to medium low. Allow onions to caramelize for about 30 minutes (they will take up the whole pan to start and cook down significantly). While the onions cook- toss the chopped sweet potatoes, rosemary and garlic with the EVOO and salt and pepper. Bake the potato mixture and the onions on a sheet pan at 450F for about 30-45 minutes.  (This can be done up to 5 days ahead and kept in the refrigerator, but we ate ours the same night). Let the mixture cool a little while, then transfer into the cast iron skillet.  Crack the eggs on top of the hash. Bake at 425F for 15-20 minutes, until the eggs are cooked to your liking. 


Served with Mamani Gin & Tonic from The Drunken Botanist



Tasting notes:

Lisa: The hash had a nice balance of sweet and salty to it, I could have kept eating it over and over if there had been any leftover, which there were not.  I was worried about the drink, as I am not a very big fan of gin, or tonic, or jalapeños or cilantro…but surprisingly, I did enjoy the drink.  The slight spiciness from the jalapeño added just what the hash was missing. 

Gary: The meal was pretty tasty. Eggs got a little over cooked- would have been much better with runny yolks.  The gin and tonic was tasty.  Next time I will leave the seeds in the jalapeño and cut back on the cucumber a little bit. 


{January 5, 2014}   Bread and Wine – 1

Last year I updated you on the various bread recipes that I was making each week.  The food and family goal that we have this year is to make a new recipe every week (or so- we’re going for at least 50 such meals this year) and post it here for your viewing pleasure, along with a drink pairing.  Gary will be helping out with the menu and pair ideas as well. So without further ado, out first recipe:

Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

Recipe inspired by Jamaican Goat


Portabello mushrooms, 3-4, cubed

Red onion, small, sliced

Garlic, two cloves, minced

Cilantro, to taste, chopped

Allspice, ground ginger, “a heavy dash” of each

Coconut milk, one can

Red Thai curry paste, 2 Tbsp

Green onions, chopped

How to:

Brown the cubed mushrooms in oil over medium to medium high heat (medium plus). Add onion and garlic, cook until softened.  Add a splash of water to deglaze and get the tasty bits off the pan.  Add in all of the spices. Stir. Add coconut milk and curry paste. Stir again. Add salt to taste. Simmer for “a while” (about 30 minutes). Turn off the heat. Add in cilantro. Serve over quinoa or rice. Garnish with cilantro and green onions and “whatever the hell else you like.”*


Domaine Chandon Blanc de Noirs

Champagne- because it’s a New Year. This one because it’s cheap ($13ish) and I “know it’s tasty.”


Tasting notes:

Lisa: This curry is traditionally made with goat meat, but we were feeling vegetarian and mushrooms are a wonderful substitution for meat. The sauce has a spiciness to it, but is not burn-your-mouth hot.  The mushrooms gave a meaty texture that went well over the slight crunchiness of the quinoa. This could easily fall into the category of a wintery comfort food that warms your soul.

Gary: After pouring a glass wait 15 minutes before you start to drink it, otherwise it just tastes like fizzy concord grape juice. After 15 minutes it really “opens up” and is more pleasant to drink. It complimented the meal because the fruitiness and mild carbonation countered the spice of the curry.

* Items in direct quotes are straight from Gary’s mouth to the page. I apologize in advance if he offends any of you…


et cetera