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Ohhhhhh!!
I vote for a Port Wine Reduction for Pork or Beef!!
This is off the cuff, so you may want to look up recipes or alter this one.
Start with:
Pork Loin Roast or Filet Mignon (four steaks)
Rosemary
Sage
Garlic, minced (I like garlic, so I would go with 2 cloves, you may want to go with just one)
Butter (2 Tbsp)
Olive Oil (1 Tbsp)
minced onion, 1 medium
Port Wine
2 Tbsp sugar (optional)
1) First, marinate the meat in 1.5 cups Port wine for at least 30 minutes (longer would be better, but be sure to cover and refrigerate it you will marinate for longer).
#Remove the meat from the marinade, retaining the liquid. Rub the meat with garlic, rosemary, and sage and set aside.
2) Heat the butter and olive oil in a non-stick frying pan on high heat until the oil is almost smoking. Add the meat and sear on all sides (about 1.5 minutes per side) using tongs to turn the meat in order to avoid scraping the seasonings off.
3) Reduce the heat to medium. Remove the meat to a chafing dish and keep warm. Add the onions and saute until they begin to caramelize.
Next, add the retained liquid from the marinade, adding enough port wine to bring the volume to 2 cups. Add the meat back into the pan. Cover and simmer over medium heat for 10-14 minutes per side (depending on how well done you desire the meat to be).
4) Once again, remove the meat to a clean chafing dish and keep it warm. Turn the heat up to high and add the sugar. Bring to a boild and stir constantly until the liquid is reduced in volume by half. It should become somewhat thicker and more syrupy. Turn off the heat.
5) Serve the meat with rice, noodles, spaetzle, couscous, or potatoes and pour the reduction sauce over the meat. Serve with a complimentary wine and enjoy!
Bon Apetit!
I vote for a Port Wine Reduction for Pork or Beef!!
This is off the cuff, so you may want to look up recipes or alter this one.
Start with:
Pork Loin Roast or Filet Mignon (four steaks)
Rosemary
Sage
Garlic, minced (I like garlic, so I would go with 2 cloves, you may want to go with just one)
Butter (2 Tbsp)
Olive Oil (1 Tbsp)
minced onion, 1 medium
Port Wine
2 Tbsp sugar (optional)
1) First, marinate the meat in 1.5 cups Port wine for at least 30 minutes (longer would be better, but be sure to cover and refrigerate it you will marinate for longer).
#Remove the meat from the marinade, retaining the liquid. Rub the meat with garlic, rosemary, and sage and set aside.
2) Heat the butter and olive oil in a non-stick frying pan on high heat until the oil is almost smoking. Add the meat and sear on all sides (about 1.5 minutes per side) using tongs to turn the meat in order to avoid scraping the seasonings off.
3) Reduce the heat to medium. Remove the meat to a chafing dish and keep warm. Add the onions and saute until they begin to caramelize.
Next, add the retained liquid from the marinade, adding enough port wine to bring the volume to 2 cups. Add the meat back into the pan. Cover and simmer over medium heat for 10-14 minutes per side (depending on how well done you desire the meat to be).
4) Once again, remove the meat to a clean chafing dish and keep it warm. Turn the heat up to high and add the sugar. Bring to a boild and stir constantly until the liquid is reduced in volume by half. It should become somewhat thicker and more syrupy. Turn off the heat.
5) Serve the meat with rice, noodles, spaetzle, couscous, or potatoes and pour the reduction sauce over the meat. Serve with a complimentary wine and enjoy!
Bon Apetit!
| Asker's rating: |
I don't eat meat, but I will definitely pass this one along
voted helpful: michelleldevon, shadowbear, ewpldf
The best thing you can do with left over port if you want to use it in dessert then you can put it in any cake.When you make sponge cut it into roundels and put wine into it and then apply cream on it. You will have the best cake.
Sorry... I'm struggling here.
Left over port? Left over? what, you have perfectly good port that is actually left over? I have no idea how that could ever happen.
But assuming that it did. One of the classic food combinations is Port and Stilton. Usually on a cheese board and a glass (getting them the right way round is the key to that recipe) . However if you're looking for something a little more creative try a Port and Stilton 'Pate'
http://www.bbc.co.uk/food/recipes/database/portandstiltonpacirc_2382.shtml
Left over port? Left over? what, you have perfectly good port that is actually left over? I have no idea how that could ever happen.
But assuming that it did. One of the classic food combinations is Port and Stilton. Usually on a cheese board and a glass (getting them the right way round is the key to that recipe) . However if you're looking for something a little more creative try a Port and Stilton 'Pate'
http://www.bbc.co.uk/food/recipes/database/portandstiltonpacirc_2382.shtml
Aw, @psionandy, some folks just don't like port. I have trouble imagining that, too, but thank you for the laugh!
Well... I would personally use it in a dessert with chocolate since I am a chocoholic. So here are the best 2 recipes I can recommend. Keep in mind however that there are enormous amounts of recipes for pork with port and peaches with port.
CHOCOLATE LAVA CUPCAKES
(Easier short-cut recipe!)
*a 12 muffin tray
*1 box of your favorite chocolate cake
*Chocolate ganache
*1/2 cup whipping cream
*1 cup (8oz) bittersweet chocolate
*1/2 cup port!
-Bring whipping cream to low boil, remove from heat.
-Break the chocolate into pieces and stir in it the whipping cream until melted.
-Stir in port
-Let cool and refrigerate it until semi-solid.
-Fill cupcake holes with prepared boxed chocolate cake mix 1/2 way.
-Add ganache equally to all 12 in spoonfuls.
-Top with the rest of the cake mixture.
-Bake at 350° for 20 minutes.
Mmmm... now dust with powdered sugar, top with vanilla ice cream and drizzle with even more port. Delicious!!!
http://gotnomilk.files.wordpress.com/2007/12/chocolate-lava-cake3.jpg
CHOCOLATE PORT TRUFFLES
(a little more effort...)
*1/2 cup butter
*1/2 cup heavy cream
*24 ounces semi-sweet chocolate
*1/2 cup port
*2 cups semi sweet chocolate chips
*Cocoa powder (for dusting)
*1/2 cup crushed dry roasted nuts of your choice (optional)
-Place the 24 oz of chocolate in a bowl.
-In saucepan (medium heat) combine cream and buttemuntil butter is melted & cream starts to simmer.
-Pour over chocolate & let sit for 5 minutes.
-Stir until chocolate mixture is smooth and creamy.
-Add in port and stir well
-Cover with plastic wrap and place in refrigerator for several hours, or about an hour in the freezer.
*Now make the truffles*
-Melt the 2 cups of chocolate chips over double boiler, or melt slowly in microwave, only about 20 seconds at a time & stir, & keep repeating until very smooth.
-Scoop chocolate ganache into small balls (like a ping pong ball).
-Place into melted chocolate and let the access chocolate drip off.
-Let harden on parchment paper or small baking cups.
-Sprinkle with cocoa powder or chopped nuts or whatever you want!
-Put back in refrigerator & chill at least an hour, or just eat a lot of them before they're actually ready ;)
CHOCOLATE LAVA CUPCAKES
(Easier short-cut recipe!)
*a 12 muffin tray
*1 box of your favorite chocolate cake
*Chocolate ganache
*1/2 cup whipping cream
*1 cup (8oz) bittersweet chocolate
*1/2 cup port!
-Bring whipping cream to low boil, remove from heat.
-Break the chocolate into pieces and stir in it the whipping cream until melted.
-Stir in port
-Let cool and refrigerate it until semi-solid.
-Fill cupcake holes with prepared boxed chocolate cake mix 1/2 way.
-Add ganache equally to all 12 in spoonfuls.
-Top with the rest of the cake mixture.
-Bake at 350° for 20 minutes.
Mmmm... now dust with powdered sugar, top with vanilla ice cream and drizzle with even more port. Delicious!!!
CHOCOLATE PORT TRUFFLES
(a little more effort...)
*1/2 cup butter
*1/2 cup heavy cream
*24 ounces semi-sweet chocolate
*1/2 cup port
*2 cups semi sweet chocolate chips
*Cocoa powder (for dusting)
*1/2 cup crushed dry roasted nuts of your choice (optional)
-Place the 24 oz of chocolate in a bowl.
-In saucepan (medium heat) combine cream and buttemuntil butter is melted & cream starts to simmer.
-Pour over chocolate & let sit for 5 minutes.
-Stir until chocolate mixture is smooth and creamy.
-Add in port and stir well
-Cover with plastic wrap and place in refrigerator for several hours, or about an hour in the freezer.
*Now make the truffles*
-Melt the 2 cups of chocolate chips over double boiler, or melt slowly in microwave, only about 20 seconds at a time & stir, & keep repeating until very smooth.
-Scoop chocolate ganache into small balls (like a ping pong ball).
-Place into melted chocolate and let the access chocolate drip off.
-Let harden on parchment paper or small baking cups.
-Sprinkle with cocoa powder or chopped nuts or whatever you want!
-Put back in refrigerator & chill at least an hour, or just eat a lot of them before they're actually ready ;)
source(s):
recipezaar.com, http://chingmei25.blogspot.com/, http://gotnomilk.files.wordpress.com/2007/12/chocolate-lava-cake3.jpg (for an awesome picture)
recipezaar.com, http://chingmei25.blogspot.com/, http://gotnomilk.files.wordpress.com/2007/12/chocolate-lava-cake3.jpg (for an awesome picture)
voted helpful: quesera
use it in a dessert or in some cake.
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