Sunday, May 1, 2011

Easter Ham


Nothing like toothpicking orange slices to a pork shank. I braised it for 3 hours in broth, citrus juice, olive oil and port, slathered in local honey, sitting on a bed of fresh rosemary, with a court of celery, carrots, and onions.... It was a happy shank, and absolutely lustrous lip specking.

I paired it with two types of wine. A white for me -- 2006 DEWN Riesling to Live (M├ęthode Champenoise, and I normally don't do Rieslings, unless they are early harvest). A red for Michael -- 2008 Van Ruiten Vineyards Pinot Noir. Delectable. Cheers!

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