The March issue of NJ Monthly is all about wine. As part of it I was invited to be a judge in and to chronicle a blind tasting of NJ wines. The heady group of experts I was thrown in with were:
*Sue Guerra, marketing director, Gary’s Wine & Marketplace
*Nicholas Harary, chef/co-owner, Restaurant Nicholas (and, btw, former sommelier at Jean Georges)
*Brian Hider, wine director, The Pluckemin Inn
*Tim Hirsch, wine consultant, The Wine Library
*Dr. Gary Pavlis, NJ wine expert & specialist, Rutgers University
*Sharon Sevrens, proprietor, Amanti Vino
*George Staikos, wine consultant, educator & proprietor of The Educated Grape
Click here to find out how we rated 50-plus white, red, and fruit wines submitted by 25 wineries from every corner of the state. The good, the bad, the ugly. And feel free comment here with your own opinion on the state of our state’s wines. Salute!
As I reported in a previous post, I recently purchased two pounds of ground llama meat from WoodsEdge Wools Farm in Stockton. I cooked it three different ways over three nights, the upshot being that while some experiments worked better than others, I’m happy to make llama meat a part of my life. Why, you ask?
Well, it’s a tasty, lean red meat. As Jim Weaver of Tre Piani had told me, it does indeed resemble pork in texture. But it has its own unique flavor – pronounced but not overpowering, simultaneously tangy and sweet. The first night I made two versions of pan-fried burgers, one with only truffle salt and pepper. It was OK, but when I topped it with First Field Jersey Ketchup, the flavor rounded out beautifully. For the other version I smeared a plain burger (regular salt & pepper) with some herb butter I had left over from a salmon dish the night before. When the butter melted into the cooked burger, it was a match made in heaven.
The next night I created a quick-and-dirty Stroganoff of the llama, sauteed onions and sliced portobello mushrooms, and sour cream. The richness of the sour cream proved a perfect foil; I will never use ground beef for this weeknight go-to dish again.
With the remaining llama I made mini-meat loaves in muffin cups, adding bread crumbs, fresh herbs, minced red onion, an egg, a squirt of lemon juice, and (I’m a bit embarrassed to admit) one finely diced mozzarella stick. This was my least successful dish – bland and a bit dry – although more of that Jersey ketchup helped.
In the end, I realized that any recipe I now have for pork can be substituted with the same cut of llama. (I’m particularly keen to try stew.) Since llama has tons more flavor than most pork, while being leaner, I think it’s a win-win. And here’s a scoop: Plans are in the works at WoodsEdge for offering yak meat by the end of March.