KDHamptons Feast End: Top Chef's Gail Simmons Shares Seasonal Wine Pairing Recipes With Estancia Vineyard
Food expert, entertaining guru, and BRAVO’S Emmy-winning “Top Chef” judge, Gail Simmons [above], also moonlights as the national wine ambassador of Estancia Winery, creating a series of original recipes to pair with Estancia’s most coveted wines — perfect for your upcoming holiday dinner party. Also serving as Special Project Director for Food & Wine magazine, Gail’s expertise and passion for memorable cuisine and delicious wine come through both in and out of the kitchen.
A longtime fan of Estancia’s portfolio, Gail has crafted original recipes with wine pairings below, entertaining advice and lifestyle tips that reflect and enhance the wines’ balanced taste, quality and elegance. “I am thrilled to be the new wine ambassador for Estancia,” says Gail. “Estancia’s portfolio includes a wide variety of delicious and well-balanced wines, and it has been so fun developing special recipes that complement each wine. Estancia wines are accessible enough to enjoy every day, yet sophisticated enough to hold their own with a gourmet meal.” Gail shares two new great holiday recipes below: Pancetta & Rosemary-Wrapped Pork Tenderloin and Potato & Parsnip Latkes with Smoked Sturgeon.
Pancetta & Rosemary-Wrapped Pork Tenderloin with Braised Red Cabbage
Paired with Estancia Monterey County Pinot Noir
2 large garlic cloves, coarsely chopped
2 tablespoons coarsely chopped rosemary
1/4 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 (1 to 1 1/4 pound) pork tenderloins
6 ounces thinly sliced pancetta
1 medium red onion, thinly sliced
1 1/2 pounds red cabbage, cored and thinly sliced (10 1/2 cups)
3 tablespoons balsamic vinegar
3/4 teaspoon sugar
*Special equipment: 12 pieces kitchen string, each about 12 inches long
Preheat oven to 325ºF with rack in middle.
On a cutting board, finely chop together garlic and rosemary; transfer to a small bowl. Add 1 tablespoon oil, 1/2 teaspoon salt and 1/2 teaspoon pepper; stir to combine.
With a paring knife, make 12 (1/8-inch-deep) X-shaped incisions all over each pork loin and stuff with about 3/4 of the herb mixture. Rub loins with remaining mixture. Wrap loins with pancetta (do not overlap slices). Tie securely at 1-inch intervals with kitchen string, then snip ends of string.
In a 12-inch ovenproof nonstick skillet, heat 1 tablespoon oil over medium-high heat until shimmering. Add pork, reduce heat to medium and cook, turning occasionally, until lightly browned all over, 6 to 8 minutes. Transfer skillet to oven and roast pork until an instant-read thermometer inserted into thickest part of meat registers 140ºF, 18 to 30 minutes, depending on thickness of loins. Transfer pork to a cutting board and let rest while you prepare cabbage.
In a Dutch oven or wide heavy pot with lid, heat remaining 1/4 cup oil over medium-high heat. Add onion, reduce heat to medium-low and cook, stirring occasionally, until softened, about 10 minutes. Add cabbage and cook over medium heat, stirring, until cabbage is wilted, about 3 minutes. Cover and cook, stirring occasionally, until cabbage is tender, 12 to 15 minutes more.
Remove from heat; stir in vinegar, sugar, 1/2 teaspoon salt and generous pinch pepper. Adjust seasoning to taste. Snip and discard strings from pork, then slice. Serve with cabbage.
Potato & Parsnip Latkes with Smoked Sturgeon, Crème Fraîche and Fennel Fronds
Paired with Estancia Monterey County Chardonnay
Makes 28 latkes
1 large baking potato (about 3/4 pound), peeled and quartered lengthwise
2 medium shallots, peeled, trimmed and halved lengthwise
1 pound parsnips, peeled, trimmed, and halved or quartered, if large
1/4 cup unbleached all-purpose flour
2 large eggs, lightly beaten
1 1/2 teaspoons salt
1/4 teaspoon baking powder
Canola oil, for frying
1/2 pound thinly sliced smoked sturgeon, cut into small pieces
1/2 cup crème fraîche
Freshly ground black pepper
1/2 cup finely chopped fronds and stems from 1 small fennel bulb
Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred potato and shallots. Transfer to strainer; let stand 5 minutes. Meanwhile, shred parsnips. Squeeze excess liquid from potato mixture. Pour off all of the liquid in bowl, then add shredded potato mixture, parsnips, flour, eggs, salt and baking powder to bowl; stir to combine well.
In a large skillet, heat 1/4 inch canola oil until shimmering. Spoon 2 tablespoons of the potato mixture into the canola oil for each latke, pressing slightly to flatten. Fry latkes in batches over medium heat, turning once, until golden and crisp on both sides, about 7 minutes total. Drain latkes on a paper towel-lined baking sheet. Serve warm topped with sturgeon, a dollop of crème fraîche, a pinch of pepper and fennel fronds.
* For more information please go to: Estancia Winery