There are many wonderful Cuban roast pork traditions—and many Cuban restaurants and lunch counters in the U.S. that prepare some version of them. Most popular back in Cuba is a whole roast suckling pig, served on Christmas Day with a mojo (sauce) made with bitter oranges and garlic. This production number, unfortunately, is not seen so often in the U.S.; more common here is the Cuban roast pork shoulder, known as pernil, also delicious. The following recipe for the home chef brings together many of the best things about Cuban pork cookery—and more!
This is a great Port-drinking time of year, perfect weather for the rich, fortified, fairly sweet classic from the Douro Valley in Portugal. Of course, if you seek complexity in Port—of which there can be a great deal—you’re gonna have to pay for it! Vintage Ports, especially with age (give me a nice 1977 right now!), are among the elite wines of the world. But many Americans think only of the pricey Vintage Port, and ignore the value-priced everyday Ports that are offered by each of the top Port houses..such as this one, a thrilling tipple from venerable Graham’s.
It was a revel, all right: this Monday night, about 100 journalists, tradespeople and friends gathered at the Italian Trade Center in New York City to celebrate the re-launch of the ROSENGARTEN REPORT. The theme followed the issue’s lead story, Best Importers of Italian Food in America; the principals of Gustiamo (New York) and Manicaretti (San Francisco) were there, as was a representative of our third top importer, Ritrovo (Seattle). Samples of 25 different products were served (the best of the best!), and a downstairs kitchen turned out three of the brand-new recipes that appear in the Dec. 15, 2014 ROSENGARTEN REPORT. The issue has six more big stories (including the Battle of Vindaloo!), and is available for subscription right here on the davidrosengarten.com web site.
2012 Devon-S Riesling Spatlese Trocken, Mittelrhein, Toni Jost ($29)
It was a really, really happy day in January 2013, when I first visited Toni Jost in the charming riverside village of Bacharach, just across from the steep cliffs of the Rheingau which sit on the other side of the Rhine River. But Bacharach, officialy located in the Middle Rhein, or, as the Germans say, the Mittelrhein, has steep vineyards too! In fact, Bacharacher Hahn (the hen of Bacharach), with its Devon slate, is one of the most beautiful steep vineyards on either side of the Rhine!
Challah (pronounced with that crackling, Donald-Duck spin on the “ch”), is a great Jewish bread served on the sabbath, and for holiday celebrations. It has no particular symbolic Hanukkah association (as latkes do!), but you can be sure lots of Jews will be serving it anyway during the holidays. Its most distinctive features are its golden yellow interior, and the lovely, shiny, braided crust.
About David Rosengarten
Journalist, television personality, and cookbook author, David Rosengarten has covered great food products, restaurants, wines, gastronomic travel destinations, and related subjects for over 25 years...
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