Qorkz Kitchen

Thanksgiving Side Dishes

Welcome to Qorkz Kitchen! Thanksgiving is just around the corner, and in anticipation we have put together some of our favorite Thanksgiving side dishes which would be welcome at any Thanksgiving table. We hope you enjoy them while celebrating the season with your family this holiday season.

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Cranberry Sauce

Ingredients

1 Bag (1 Pound) of Cranberries
1/3 Cup of Water
1 Cinnamon Stick
1 1/4 Cups of Sugar
1/2 Teaspoon Allspice
1/2 Teaspoon Ground Nutmeg
1 Grapefruit Zest & Juice

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Directions

Mix the water and sugar together in a put and stir to incorporate. Then bring to a simmer over medium high heat. 

Once the sugar is incorporated add the cranberries and stir to combine. Next, add the cinnamon stick, reduce the heat and let the mixture simmer together for ten minutes. 

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Wine Pairing

Cranberries are a common red fruit flavor detected in Pinot Noir, making it the perfect match for this dish. Looking for a Pinot Noir full of red fruit flavors for your Thanksgiving table? Try the Brooks Note Marin Pinot Noir $36.  

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Use a microplane or zester to zest the outside of the grapefruit. Then cut the grapefruit in half and extract the juice using a reamer or a press. 

Combine the juice, nutmeg, allspice, and the zest with the simmering cranberries. Cook over medium heat for another two minutes. 

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Finish The Dish 

Cranberries are full of pectin which will help firm up the cranberry sauce as it cools. Take the cranberries off the heat and let them cool for twenty minutes prior to serving.

Qorkz Kitchen

Thanksgiving Side Dishes

Welcome to Qorkz Kitchen! Thanksgiving is just around the corner, and in anticipation we have put together some of our favorite Thanksgiving side dishes which would be welcome at any Thanksgiving table. We hope you enjoy them while celebrating the season with your family this holiday season.

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Green Beans and Shallots

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Ingredients

2 Pounds of French Cut Green Beans
1 Tablespoon Salt
2 Tablespoons Olive Oil
2 Tablespoons Butter
5 Turns of Black Pepper
2 Shallots Diced

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Directions

Wash the green beans and cut away the stems from the end of the beans. 

Peel away the outside of the shallots. Cut the shallots into a fine dice. Cut the shallots lengthwise twice and then crosswise across the ribs. Then cut across the width to create the dice. 

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Wine Pairing

The buttery green beans go great with a wine featuring well balanced acidity and citrus floral notes. The Picayune Sauvignon Blanc pairs beautifully and would be a great addition to any Thanksgiving table $21

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Bring a large pot of water to a boil and add the salt. Once the water comes to a boil, reduce the heat to medium add the green beans and cook for 3 minutes. 

Add the butter and olive oil to a deep frying pan over medium high heat. Add the shallots and sauté for five minutes or until the shallots are tender. 

Drain the green beans and add to the shallot mixture. Season with salt and black pepper and cook for about a minute to combine. 

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Finish The Dish 

Remove the green beans from the heat and serve immediately. 

Qorkz Kitchen

Thanksgiving Side Dishes

Welcome to Qorkz Kitchen! Thanksgiving is just around the corner, and in anticipation we have put together some of our favorite Thanksgiving side dishes which would be welcome at any Thanksgiving table. We hope you enjoy them while celebrating the season with your family this holiday season. 

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Twice Baked Sweet Potatoes 

Ingredients

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4 Sweet Potatoes
3 Tablespoons Light Brown Sugar
4 Tablespoons Butter
4 Tablespoons Cream Cheese
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon Ground Ginger
1 Teaspoon Sea Salt
1 Teaspoon Black Pepper
1 Tablespoon Olive Oil

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Directions 

Scrub the sweet potatoes under running water and then pat them dry. Cut some vent holes with a pairing knife along the top middle. Coat the outside of the sweet potatoes with the olive oil and sprinkle with the sea salt. This step makes the outside skin fry a little during cooking and will make the final result have firm and crisp skin. 

In an over preheated to 400 degrees F., bake the sweet potatoes for an hour to an hour and twenty minutes or until you could push a knife through without resistance. 

Using a pairing knife, cut the skin away from the top of the sweet potato. Then, using a scoop or a melon baller, scoop out the middle of the sweet potatoes and place the contents inside the work bowl of a stand mixer. 

Looking For A Wine To Pair With Twice Baked Sweet Potatoes? 

The white fruit flavors and rich mouthfeel of the Coruce Semillon balance well with the starchy sweetness of the sweet potatoes. It also pairs well with Turkey!

In the work bowl of the stand filled with the inside of the sweet potato, add the cream cheese, butter, cinnamon, nutmeg, ginger, and black pepper.  

Using the paddle attachment, mix the ingredients together on low speed until everything is combined. 

Using a scoop or a spoon, fill the skins with the filling and smooth out with a spatula. Return the sweet potatoes to the hot oven and cook for fifteen minutes. 

Finish The Dish 

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The sweet potatoes are ready to serve right out of the oven. Serve and enjoy! 

Cheese Boards

Looking to put together a cheeseboard? We have taken some of our favorite cheeses and put together a series of cheeseboards we have seen at some of our favorite wine bars to help you take the thought out of it.  We'll also recommend some wine pairings for those cheeses to ensure that your board will be the toast of your party. 

Rogue Creamery Oregon Blue

We came across this cheeseboard pairing at Lucy's Whey in New York City on the Upper East Side. They pair the mild blue cheese with Mike's Hot Honey which highlights the creaminess of the cheese while toning down the pungency of the blue. We've added Grand Marnier soaked Bing cherries to the board to add some tartness and a hint of orange flavor. 

The Cheese 

“Aged at least 90 days in our Roquefort modeled caves, it’s an approachable blue with a firm but buttery paste and a bouquet of flavors to satisfy a range of palettes. Bite into Oregon Blue and find a clean, briny flavor, notes of sweet cream and veins of mellow, earthy blue molds blooming throughout.”

— Rogue Creamery

Wine Pairing 

The perfect pairing for blue cheese? A wine that is a little sweet, a little acidic, and just a hint of floral. The Ascension Evangelist Late Harvest Viognier has all the elements you need to make this cheeseboard a perfect pairing. $36

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Mike's Hot Honey 

Mike's Hot Honey is infused with chilis and has a deep slow burn. It's perfect for highlighting the creamy texture of the cheese while the sweetness takes some of the tang out of the blue cheese. 

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Wine Pairing 

Late Harvest Sauvignon Blanc is an ideal pairing for blue cheese. The sweet floral notes compliment the creaminess and pungency of the blue cheese. Try this his late harvest Sauvignon Blanc from Petrified Forest. $39 per bottle. 

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Grand Marnier infused Bing Cherries. 

Take 1/2 cup of dried bing cherries and add them to 1/3 cup of Grand Marnier. Soak them overnight in the refrigerator. They are sweet, sour and with just a touch of an alcoholic burn. 

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Other Wine Pairings 

Dry Rosé, Sauvignon Blanc, Madeira, Port

Qorkz Kitchen

Thanksgiving Side Dishes

Welcome to Qorkz Kitchen! Thanksgiving is just around the corner, and in anticipation we have put together some of our favorite Thanksgiving side dishes which would be welcome at any Thanksgiving table. We hope you enjoy them while celebrating the season with your family this holiday season.

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Creamed Corn Cornbread

Ingredients

2 Cups of Yellow Cornmeal
1 Tablespoon Salt
1 Tablespoon Sugar
2 Tablespoons Baking Powder
1/2 Teaspoon Baking Soda
1 Cup Buttermilk
2 Eggs
1 Cup Creamed Corn
2 Tablespoons Canola Oil

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Directions 

Preheat an oven to 430 degrees F., and insert a cast iron skillet to warm up. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
 

Combine the buttermilk, eggs, and creamed corn in the work bowl of a stand mixer. Using the whisk attachment, whisk to combine. 

With the stand mixer on low, pour the dry ingredients into the work bowl containing the wet ingredients. Mix to combine. 

Looking For A Wine To Pair With Cornbread?

Try Humanitas Sauvignon Blanc. $30. The salty sweet flavor of the cornbread pairs perfectly with the floral and citrus notes of this Sauvignon Blanc.  The best part? With all the proceeds of this wine going to charity, it makes it easy to open that second bottle. 

Remove the hot cast iron skillet from the oven with your best oven mitts, it will be extremely hot. pour the canola oil the pan making sure it coats the entire inside of the pan. 

Pour the batter into the cast iron skillet and return to the oven. Bake the cornbread for 25 minutes or until a toothpick comes away clean. 

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Finish The Dish 

Remove the cornbread from the dish and pair with whipped butter, honey, and cranberry sauce. 

Qorkz Kitchen

Xiao Long Bao - Pork And Shrimp Soup Dumplings 

Welcome to Qorkz Kitchen! This week we are making one of our favorites of all time, soup dumplings! It might be our proximity to Chinatown in San Francisco that gives these meat and soup filled dumplings their cult like following, but people around here will go far out of their way to find the best ones. While there are many types of Shanghai dumplings, our favorites are Xiao Long Bao which are filled with pork, shrimp, and a smokey pork and chicken soup. We tried our hand at the recipe created by Steamy Kitchen and we found it to be a huge success! 

Looking For A Wine To Have While Cooking?

Try Humanitas Sauvignon Blanc. It's delicious, it pairs great with Xiao Long Bao, and the proceeds go to charity, making it okay to open that second bottle. $30 on Qorkz.com 

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Ingredients

Soup

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2 Quarts of Water

2 Pounds Chicken Wings

1.5 Pounds of Smoked Virginia Country Ham Bone In

10 oz of Salt Pork

1 Inch Piece of Ginger, Sliced Into 4-5 Ginger "Coins"

2 Green Onions, Cut Into 3" Pieces

2 Garlic Cloves, Smashed With Side of Your Knife

2 Teaspoons of Chinese Rice Wine

1 Tablespoon Powdered Agar Agar

Dough 

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400 Grams of All-Purpose Flour

3/4 Cups Boiling Hot Water

1/4 Cup Cold Water
 

Filling 

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1 lb Ground Pork

1/4 lb Shrimp, Shelled, Deveined and Minced Finely

3 Stalks Green Onion, Finely Minced

2 Teaspoons Sugar

2 Tablespoons Soy Sauce

1 Teaspoon Kosher Salt

1/4 Teaspoon White Pepper

1/2 Teaspoon Grated Fresh Ginger

1 Teaspoon Chinese Rice Wine

1/4 Teaspoon Sesame Oil

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Soup Broth Gelatin 

Fair warning in advance, it takes awhile to make this broth. You have to steep the ingredients and then let the gelatin set up for at least 5 hours after adding the Agar powder. I made this the day before I made the soup dumplings and I had a well steeped and firm gelatin. 

Start by cutting your chives in half, smashing your garlic cloves, and cutting your 1 inch piece of ginger into medallions. Add them along with your water to a deep stock pot. Then cut the salt pork and smoked Virginia ham away from the bone. Add the chicken necks, wings, salt pork and Virginia ham to the broth.  

Bring the stock to a boil on high heat. Once the stock starts to boil, turn the heat to medium and a gentle simmer. If any foam rises to the surface, be sure to scoop that out and discard. 

Simmer the stock for 1 and a half to 2 hours or until the remaining meat falls off the ham bone. 

Remove the solids from the broth and discard. Strain the broth through a fine strainer and return the stock to the pot. 

Return the stock to the heat and bring back to a boil. Once boiling, turn the heat off and stir in the 1 tablespoon of powdered Agar Agar and whisk for two minutes. 

Once the stock has come to room temperature, pour the stock into a 9x11 baking dish. Place the stock into the fridge to cool for at least 5 hours. (I let mine sit overnight).

When you're ready to make your dumplings remove the jello tray from the fridge and cut it into small cubes in preparation for adding to the dumplings. 

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Filling 

To make the filling you first need to devein your shrimp. If you have never done this before, it can look intimidating but can be done in a few short steps. Peel the shell off the back of the shrimp and remove the legs. Then cut down the back of the shrimp and remove the shrimps digestive tract and then rinse. That's it! 

Next cut the shrimp into a fine dice and place into the work bowl of a stand mixer with the paddle attachment. 

Next, cut your scallions into a fine dice 

Remove the outer-skin of the ginger. Using a grater or microplane, grate the ginger and set aside. 

Combine the shrimp, pork, scallions, ginger, sugar, salt, rice wine, sesame oil, and soy sauce to the work bowl of a stand mixer with the paddle attachment. 

Mix the ingredients together in the stand mixer until blended, usually about 30 seconds on medium. Next, add about half of your broth jello cubes to the mix and blend for another 30 seconds. Refrigerate until you are ready to use. 

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Looking For A Wine With Dinner? 

Try the Chateau Lane Sauvignon Blanc. Crisp and refreshing with a hint of citrus, it is a terrific pairing for the hot soup dumplings. $28 on Qorkz.com 

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Make The Dough 

This dough is made of just hot water and and flour with a touch of cold water added at the end. I made this in a food processor with the dough blade but it could easily be made in a stand mixer. Place the 400 grams by weight of all-purpose flour in a work bowl and turn on the food processor. Pour the hot water into the bowl in a slow and steady stream. 

Once you have added the hot water and the dough becomes crumbly, add the cold water in a slow and steady stream.  Process for another 20 seconds or until the dough comes away from the sides of the bowl. 

Remove the dough and form it into a ball. Place the dough in a ziplock bag and set aside to hydrate for at least 30 minutes. Since the dough is hot, the the bag will fill with steam. 

After 30 minutes, take the dough out of the bag and place it on a floured surface. Cut the dough into quarters. Working with one quarter at a time, roll the dough into a log about 1 1/2 inches in diameter. Using a knife or pastry scraper, cut the dough into 1 inch sections. Using a dowel or small rolling pin, roll the each section flat. 

Using a a pastry cutter, cut 3 inch circles out of the dough. Repeat until all the dough is rolled out and cut. 

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Assemble The Dumplings

We like our dumplings with extra soup, so we place a jello cube of broth in the bottom of the dumpling underneath the filling. You don't have to do this step however. Using a spoon, place one ounce of filling inside of the dough circle on top of the jello cube. Place the filled dough in your hand and begin to pleat the outside. Make small folds all the way around to seal the dumplings. This does not need to look perfect for the home cook, but it does need a proper seal or the soup will evaporate during the cooking process. 

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Cook The Dumplings

For this you will need a bamboo steamer. If you don't have one, you should be able to find one at your local cooking store. I found them for sale cheaply at the Wok Shop in Chinatown. You can also find them on Amazon here. 

Use Napa Cabbage to line the bottom of your steamer basket, then set the steamer over a pot of boiling water. Let the steam pass through the steamer for for 15 minutes before adding the dumplings. 

Add the dumplings one at a time over the both layers of your bamboo steamer. Be careful not to overcrowd the steamer and be sure to double check the seals on the dumplings so the soup does not evaporate. 

Steam the dumplings with the lid on the steamer for 12 minutes. The steam will melt the jello cubes into soup during the cooking process. After 12 minutes take the dumplings off the heat and eat immediately. 

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Dipping Sauce

What good is a dumpling without a dipping sauce? Mix together 1 tablespoon of sambal (hot chili & garlic sauce), 1/4 cup black vinegar, 1/4 cup soy sauce, 1 teaspoon sesame oil, and a 2-inch piece of fresh ginger cut in a fine dice.

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Finish The Dish

Either serve the dumplings inside the steamer basket or plate with the sauce to serve. These are best when enjoyed immediately out of the steamer and piping hot. 

Looking for more wine pairings? Sparkling White, Fume Blanc, Riesling, and Grüner Veltliner all pair well with Xiao Long Bao. 

Qorkz Kitchen

Butternut Squash Ravioli In a Sage Brown Butter Sauce

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Welcome to Qorkz Kitchen! This week we are doing one of our favorite Fall meals of all time, butternut squash ravioli in a sage brown butter sauce. It's hard not to be excited about this dish as the squash starts popping up at our local farmers market and the weather starts to turn brisk. It's always a crowd-pleaser, and we're excited to share it with you! 

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This dish has 6 unique cooking elements and we will go through them in order. Make compound sage butter, toast the spice mixture, make the pasta dough, make the filling, assemble the ravioli, and finally, cook the dish. 

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Sage Butter Ingredients 

1 Quart Heavy Cream
1 Bunch Sage Leaves
1 Tablespoon Salt 

Combine the salt and cream in the bowl of a stand mixer with the whisk attachment. Place the protective cover on the bowl and turn the power to medium-high. Let the cream work itself to stiff peaks like you're making whipped cream, this is the halfway point. Let the cream keep churning until the fats combine to form butter and you have liquid buttermilk in the bottom of your work bowl. 

While your butter is churning, take out your sage leaves, remove the stems, and chop into a fine dice. 

To make the compound butter, remove the buttermilk from the work bowl and discard or save for another use. Return the butter to the work bowl and add the sage. Using the whisk attachment, turn the power to high and cream the butter for two minutes. Once the butter is creamed, remove it from the work bowl and store for later use. 

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Spice Mixture Ingredients

1 Tablespoon Black Peppercorns
1/2 Tablespoon Red Chili Flakes
3 Tablespoons Fennel Seeds
1 Tablespoon Coriander Seeds
2 Cinnamon Sticks
3 Tablespoons Chili Powder
2 Tablespoons Kosher Salt

Combine the fennel seeds, black peppercorns, coriander, red chili flakes, and cinnamon sticks in a dry frying pan set over medium-low heat.  Stir the spices frequently until they start to be come fragrant, usually about 5 minutes. Spices burn very easily so be sure to give this process your undivided attention. 

Remove the spices from the pan once toasted and grind them in your spice grinder. We use a basic coffee grinder as our spice grinder, but the hand crank ones will work as well. Mix your newly ground spices with the chili powder and salt to combine. Set aside for later use. 

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Pasta Dough Ingredients 

115 Grams Semolina Flour
225 Grams  Durum Flour
1 Tablespoon Olive Oil
2 Tablespoons Water
1/2 Teaspoon Salt
1/2 Teaspoon Fine Ground Black Pepper
3 Eggs

Flour measurements are by weight. We like this kitchen scale for our measurements because of its weight zeroing function allowing us to weigh everything in one bowl. 

Mix the semolina, durum, salt, and pepper in the bowl of a stand mixer to incorporate them together. Then slowly add one egg at a time, then the oil, and let the dough start to come together. Depending on the humidity in the kitchen you're working in, the dough may be finished at this point or still may need some water to help smooth it out. Add the water one tablespoon at a time until the dough forms a ball and comes away cleanly from the sides of the mixing bowl. 

Once the dough releases cleanly from the sides of the work bowl, form it into a ball and wrap it in saran wrap. Leave the dough to sit for 30 minutes to an hour to allow for the flour to fully hydrate.  

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Butternut Squash Filling 

1 Large Butternut Squash
1/2 Cup Compound Sage Butter
3 Tablespoons Spice Mixture
1/4 Cup Balsamic Vinegar
1/4 Cup Molasses 

Take your butternut squash and peel the outer skin. I always struggle to do this with a peeler, so I use a large pairing knife. Remove the top and bottom pieces, and scoop out the seeds in the middle. Cut the entire squash into 1 inch cubes for cooking. 

Next, place the compound butter in a frying pan set to medium-high. Once the butter stops bubbling and starts to brown, remove the pan from the heat and add the spice mixture, balsamic vinegar, and molasses. This will splatter some so be sure to be very careful during this process. Stir the mixture together to combine and put the pan back on the burner and cook for another minutes stirring constantly. 

Line a baking sheet with aluminum foil then add the diced butternut squash to the pan. Pour the spiced butter liquid over the top of the butternut squash and stir to combine. 

In an oven pre-heated to 400 degrees F., roast the butternut squash for 45 minutes to an hour or until you can stick a fork in them without resistance. Stir the mixture once during the cooking process.  Once cooked, remove the squash from the pan and place into the work bowl of a food processor and pulse until the mixture is smooth. If you do not have a food processor, a potato masher will work as well. 

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Form The Pasta Sheets

Sprinkle some semolina flour on your work station. Unwrap your dough ball. Placing it in the center of the flour, cut the ball into quarters. Working with one quarter at a time, use a rolling pin to roll the dough out flat. Take the ends and fold them back into the middle to eliminate the oblong end pieces. Then roll the pasta out again with the rolling pin. Using a pasta roller or pasta rolling attachment to your Kitchen Aid, roll the pasta out into long sheets. You can also do this part by hand with your rolling pin if you don't have a pasta roller. 

These sheets will become the bottom layer of your Ravioli. 

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Decorative Leaf Pasta Sheets

To make the decorative pasta squares, make a sheet of pasta as described above. Then lay out sage leaves evenly spaced across the pasta sheet. Cover the leaves with a second sheet of pasta and trim away the excess. Roll the pasta sheets out again as described above. 

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Fill The Ravioli

Lay out one of the bottom pasta sheets. Using a scoop or a spoon, place a 1 oz portion of the filling evenly spaced across the sheet. 

Next create an egg wash by whisking together one egg with a tablespoon of water. Cut the sage pasta tops into squares large enough to cover the filling. Using a pastry brush, paint the area around the filling with an egg wash. Then place the tops over fillings pressing down gently to combine the layers. Be sure to push the air out during this step so you have tightly packed ravioli. Then fold the edges up to seal the ravioli. 

Using a pizza cutter, slice the ravioli sheets to cut away each individual ravioli. Then using either the side of a fork or a rolling crimping cutter, cut the edges of the ravioli to trim away the excess pasta and crimp them closed. 

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Cook The Ravioli

Bring a pot of salted water to boil. Using a slotted spoon, gently lower the ravioli into the boiling water one by one. Boil them for about 3-4 minutes. They should be floating when they are finished. 

Melt the remaining half cup of compound butter in a frying pan over medium-high heat. When the butter stops foaming and is browned, add the cooked ravioli and sauté for 2-3 minutes. Be careful, the ravioli will splatter when you add it to the butter. 

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Finish The Dish 

To serve, plate the ravioli on a plate and add a few decorative sage leaves and enjoy! 

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Wine Pairing

Try: Humanitas Rio Vista Pinot Noir

“This Pinot Noir has big red fruit but also has a earthy quality to it that blends nicely with the sage and squash. I might not usually go Pinot Noir with this meal, but the combination of these two is outstanding.”

— David Toomey - Qorkz

$55

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Exclusively available for residents of Arizona, California, Colorado, Florida, Georgia, Hawaii, Idaho, Illinois, Indiana, Iowa, Maryland, Massachusetts, Michigan, Minnesota, Missouri, Nevada, New Hampshire, New York, North Carolina, Ohio, Oregon, Texas, Virginia, Washington, West Virginia, Wisconsin, Wyoming or those with a California based wine locker. 

Try: Oak Cliff Cellars Syrah

“Syrah brings out the fall spices in the squash and is my choice for this pairing. The smokey nose and deep fruit flavors when combined with the buttery pasta and spiced squash make for an ideal pairing. Yay Fall! ”

— Sarah Toomey - Qorkz

$45

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Exclusively available for residents of Arizona, California, Florida, Illinois, Iowa, Michigan, Minnesota, New Mexico, New York, Texas, Washington DC of those with a California based wine locker. 

Qorkz Kitchen

Fontina and Prosciutto Stuffed Pork Chops With Roasted Brussels Sprouts

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Welcome to Qorkz Kitchen! Today we are doing our spin on a dish from one of our favorite Bay Area residents, Tyler Florence. This is our take on his Ultimate Fontina and Prosciutto Stuffed Pork Chops recipe which we love and is always a crowd favorite. We are serving it with a side of one of our favorite fall specials, roasted Brussels sprouts with Pancetta. We hope you enjoy!  

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Stuffed Pork Chop Ingredients 

For The Pork Chops

2 Bone In Pork Chops 1 1/2 inches thick
2 Slices Prosciutto
2 slices (2 oz) Fontina
1 Tablespoon Salt
1 Tablespoon Pepper
2 Tablespoons Olive Oil

For The Brine

1 Cup Salt
1 Cup Sugar
5 Bay Leaves
2 Tablespoons Black Peppercorns
1 Bunch Italian Parsley
1 Bulb Garlic (Cut In Half) 
1 Lemon
6 Cups Water

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The Brine 

Brining the pork prior to cooking it makes the pork extra tender and juicy. Take the salt and sugar and 6 cups of water and bring together in a stock pot. Keeping the heat on low, stir the mixture to dissolve all the salt and sugar. Once the sugar and salt are dissolved, set the mixture aside to cool. Using a gallon zip top bag, combine the pork chops, liquid, peppercorns, lemons, garlic, bay leaves, and parsley. Seal tightly and place in the fridge for 30 minutes to an hour.  Remove the pork from the brine and rinse under cold water and pat dry prior to using. 

Pork Chops 

First, take your wedge of Fontina and cut it into two pieces. Next, take the pieces of Prosciutto and lay them on the board side by side. Place one piece of Fontina inside each piece of Prosciutto and fold the ends over the top. 

To make the pork chops you will need a big clean plastic cutting board and a sharp knife. Take the side of the pork away from the bone and make an incision about one and a half inches deep. Cut horizontally until you have cut all the way down the chop. Spread the sides apart and stuff with one bundle of the Fontina and Prosciutto mixture. Repeat with the other chop and set aside. Sprinkle both sides of the pork chop with the salt and pepper.  

Using a deep bottomed frying pan or cast iron skillet, add the two tablespoons of olive oil and set on a stove top burner set to medium-high heat. When the oil begins to lightly smoke, add the pork chops to the pan and sear on each side for 3 minutes. In an oven set to 425 degrees F., insert the whole pan to continue cooking for another 6-8 minutes or until it reaches an internal thermometer reading of 145 - 160 degrees F., depending on how you like your pork cooked. Remove the chops from the pan once they are finished cooking and set aside to rest for ten minutes. 

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Brussels Sprouts With Pancetta 

Ingredients 

1 Stalk Brussels Sprouts (2 pounds)
1 Inch Thick Cut Of Pancetta
1/4 Cup Maple Syrup
1/4 Cup Stone Mustard
1/4 Cup Balsamic Vinegar
1 Tablespoon Salt
1 Tablespoon Ground Black Pepper

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Directions 

Cut the Brussels sprouts away from the stalk. Wash them under cold water and pat dry. Next, cut away the hard bottoms and tough outer leaves. Cut the sprouts in half and set aside. 

Preheat the oven to 425 degrees F. Mix the sprouts with the mustard, salt, pepper, maple syrup, and balsamic vinegar. Set aside, 

Take the Pancetta and unroll it across a plastic cutting board. Cut the Pancetta into strips approximately equal in width. Next, cut the Pancetta horizontally into cubes. 

In a frying pan over medium-high heat, cook the Pancetta for about 6-8 minutes stirring frequently. Once cooked add the Pancetta to the Brussels sprout mixture. 

Place the baking pan containing the Brussels sprouts and the Pancetta into the oven at 425 degrees F.  

Roast the Brussels sprouts for 40 minutes stirring occasionally. Once finished, remove the Sprouts from pan and set aside on a platter. 

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Finish The Dish 

Once your Brussels sprouts and stuffed pork chops are finished cooking, arrange the spouts on a serving platter. Stack the pork chops on the top of the sprouts and bring to the table. This dish is rich and hearty enough to feed four people. 

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Wine Pairings

“The big bright fruit of this Pinot Noir pairs perfectly with this dish. A little salty from the pork and sweet from the spouts. You taste just enough of everything, it’s a great match! ”

— Sarah Toomey - Qorkz

Try: Sabina Pinot Noir

$55 in the Qorkz Marketplace. Not available in stores. Under 100 cases left.  

Exclusively available for residents of: California, Colorado, Illinois, Michigan, Missouri, Texas, Washington. 

“Mourvedre is the perfect red for pork. It has just enough tannin to stand up to the meat, but is gentle and bright enough not to overpower it. For a meal like this Mourvedre is a great call. ”

— Jill Hoffman - Qorkz

Try: Oak Cliff Mourvedre

$32 in the Qorkz Marketplace. Not available in stores. Double Gold Winner Texas Somm Challenge.  Under 100 cases left. 

Exclusively available for residents of: Arizona, California, Florida, Illinois, Iowa, Michigan, Minnesota, New Mexico, New York, Texas, Washington D.C.

Qorkz Kitchen

Bucatini And Red Sauce

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Welcome to Qorkz Kitchen! Today we are doing one of our own recipes and making fresh semolina Bucatini pasta from scratch. We are then finishing the pasta in our homemade red sauce. This dish is hearty with just a little kick of spice and is perfect for a cold fall day. We hope you enjoy it! 

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Ingredients For The Pasta

115 grams of Semolina flour
225 grams of Duram flour
1 tablespoon olive oil
2 tablespoons water
1/2 teaspoon salt
1/2 teaspoon fine ground black pepper
3 eggs

Flour measurements are by weight. We like this kitchen scale for our measurements because of its weight zeroing function allowing us to weigh everything in one bowl. 

Directions

Mix the semolina, durum, salt, and pepper in the bowl of a stand mixer to incorporate them together. Then slowly add one egg at a time, then the oil, and let the dough start to come together. Depending on the humidity in the kitchen you're working in, the dough may be finished at this point or still may need some water to help smooth it out. Add the water one tablespoon at a time until the dough forms a ball and comes away cleanly from the sides of the mixing bowl. Because this dough is destined for a pasta extruder, it can't be too dry or the pasta will crack and fall apart as it's being extruded. 

The dough coming away from the sides of the bowl cleanly. 

Once the dough comes away cleanly, form it in a ball on the counter and then wrap it in saran wrap to rest for 30 - 40 minutes. 

For this next part, we use a Kitchen Aid pasta extruder to create our Bucatini pasta. Available Here. If you don't have a pasta extruder, this dough could be rolled out into sheets and hand cut into the noodles of your choosing. 

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Forming The Pasta

Take 1/4 cup of the semolina flour and coat the counter of your workspace. Then roll the dough out gently until you have a disk about twelve inches in diameter. Next, cut the dough into smaller sections roughly equal in size. Once you have your pieces cut, roll each one into its own smaller dough ball to go into the pasta extruder. 

To form the noodles, attach the extruder to your Kitchen Aid with the Bucatini plate inserted. Turn the power on to full. Take the dough balls one at a time and insert them into the top of the extruder. They will work their way down the screw inside slowly, so be cautious of that and don't overload the machine. The pasta will come out the bottom fully formed and you cut it off at your desired length. 

Air dry the noodles on a pasta drying rack for 30 minutes prior to cooking. This step makes a big difference in the integrity of the noodles as wet noodles are more likely to stick and clump together during cooking. We like this pasta drying rack for its easy storage. 

Boil the pasta in salted water for 9 minutes or until mostly cooked through. The noodles will cook for additional time in the red sauce prior to serving so you don't want to overcook the noodles, but because there was raw egg used in the dough, be certain to cook the noodles thoroughly. We did not add any oil to our water as that would coat the outside of the noodles and make it harder for our red sauce to stick.

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Meatless Red Sauce

This red sauce is our go-to for hearty pasta dishes when we don't want to have a big meaty sauce. It is rich and fragrant with just a touch of spice. 

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Ingredients

28 oz can whole peeled Roma tomatoes
1 bunch basil
8 cloves of garlic sliced
1 tube/can tomato paste
1/4 cup olive oil
1/4 cup balsamic vinegar
1 cup red wine
1 tablespoon red chili flake
1 tablespoon dried basil
1 table spoon garlic powder
1 tablespoon dried oregano
1 tablespoon salt
1 teaspoon black pepper
5 bay leaves. 

Using a heavy bottomed pot, add the olive oil, garlic, and 10 fresh basil leaves and cook over medium low for ten minutes to bring out the garlic and basil flavor to the oil. Once the garlic and basil have cooked through, remove the basil from the oil leaving the garlic behind. increase the heat to medium and add the tomato paste. Cook the tomato paste for five minutes or until it starts to brown on the bottom of the pan. Add the balsamic vinegar and stir for another two minutes. Move the paste to the sides of the dish and add the red wine directly to the center of the pan to deglaze any parts of the tomato paste that have stuck to the bottom and then stir the whole mixture together and cook for another 1 -2 minutes. 

Pour the tomatoes into a blender or food processor and pulse 4-5 times until the tomatoes are chunky but not smooth. Add the tomato mixture into the pot slowly so as not to splatter the hot tomato paste.  

Next add all the spices along with ten fresh basil leaves and give the whole sauce a stir. Reduce the heat to medium low and simmer for one hour stirring occasionally. If the sauce reduces too much, add another 1/4 cup of wine or 1/4 cup of water to thin it back out. Remove bay leaves prior to serving. 

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Bring The Dish Together

Remove the pasta from the pasta water but do not rinse. Bucatini is a pasta that is hollow inside so it is going to retain some of the pasta water inside of the noodles, which will help add some salt and starch to the sauce. Pour the Bucatini directly into the sauce and stir to coat. Simmer the pasta on low for about five minutes to bring the dish together. To serve, use thongs to twist the pasta into a bowl and grate some Parmigiano Reggiano over the top and ad one basil leaf for presentation. 

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Wine Pairings 

Try: Chateau Lane Merlot

“Pasta and red sauce and Merlot. Is there anything more perfect? This Merlot has big cherry flavor with hints of leather and tobacco with soft tannins. Grab a glass and taste why this partnership will always be timeless. ”

— Jill Hoffman - Qorkz

Try: Oak Cliff Rogues Blend

“I love a good Rhone GSM blend anytime but especially with spicy pasta. The spice of the Grenache, lavender fragrance and perfumed berries of the Mourvedre and the dense, tannic fruit of the Syrah lend themselves perfectly to this flavorful and hearty bowl of pasta. ”

— David Toomey - Qorkz

Qorkz Kitchen - Fried Chicken

Welcome to Qorkz Kitchen! Anyone who has been to Thomas Keller's restaurant Ad Hoc in Yountville knows just how succulent this fried chicken recipe truly is.  We got our hands on a copy of his cookbook  Ad Hoc At Home and decided to try it for ourselves. Our friends loved it and we're sure yours will too!

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Ingredients

Coating 

6 cups all-purpose flour

1/4 cup garlic powder

1/4 cup onion powder

1 tablespoon plus 1 teaspoon paprika

1 tablespoon plus 1 teaspoon cayenne

1 tablespoon plus 1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

For Brining 

5 lemons, halved

12 bay leaves

1 bunch (4 ounces) flat leaf parsley

1 bunch thyme

1/2 cup clover honey

1 head garlic halved through equator

1/4 cup black peppercorns

2 cups kosher salt

2 gallons water.

For Dredging And Frying 

Peanut or canola oil for deep-frying

1 quart buttermilk

Kosher salt and fresh ground black pepper. 

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The Brine

For The Brine: combine all ingredients in a large pot, cover, and bring to a boil for one minute while stirring to dissolve the salt. remove from heat and cool completely before using. 

Cut the chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. Pour the brine into a container large enough to hold the chicken pieces. Add the chicken and refrigerate for up to 12 hours. 

LETTING THE COATED CHICKEN REST PRIOR TO FRYING HELPS THE COATING STICK DURING FRYING.

Directions

Remove the chicken from the brine and rinse under cold water, removing any herbs or spices sticking to the skin. pat dry with paper towels. Add oil 1/3 the way up the side of a heavy bottom pot. Heat the oil to 320 degrees F. using a fry thermometer to monitor.  Set a cooling rack over a baking sheet. 

Meanwhile, combine all the coating ingredients in a large bowl. Transfer half the coating to a second large bowl. Pour the buttermilk into a third bowl and season withs alt and pepper. Set up a dipping station: the chicken pieces, one bowl for coating, the bowl of buttermilk, the second bowl of coating, and a parchment-lined baking sheet. Just before frying, dip the chicken thighs into the fist bowl of coating, turn to coat and pat off the excess; dip them int the buttermilk, allowing the excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to a parchment-lined pan. 

Thighs: lower the thighs into the oil and fry for two minutes, then carefully move the chicken pieces around in the oil and continue to fry, turning the pieces when necessary for even cooking. Cook for 11-12 minutes until the chicken is a deep golden brown. When fully cooked and crispy, transfer to cooling rack. 

Legs: lower the legs into the oil and fry for two minutes, then carefully move the chicken pieces around in the oil and continue to fry, turning the pieces when necessary for even cooking. Cook for 11-12 minutes until the chicken is a deep golden brown. When fully cooked and crispy, transfer to cooling rack. 

Breasts & Wings: turn up the heat to 340 degrees F. Carefully lower the chicken breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through, and crisp. Transfer to the rack, sprinkle with salt, and turn skin side up. Cook the wings for 6 minutes, or until golden brown and cooked through. Transfer to the rack and run off the heat. 

Wine Pairing 

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Try: Oak Cliff 2012 Zinfandel

Try: Coruce 2013 Semillon

“When I think of fried chicken I think of big flavors, grease, and good times. So long as the dish isn’t spicy, my go to is Zinfandel for it’s big fruit flavor and higher alcohol content. Throw in some corn bread and we have a match made in heaven. Making a spicy version? Try a Riesling to cool the fire.”

— David Toomey - Qorkz

“For me, it’s Semillon. It’s cold, tastes of peaches and white fruit, and is the perfect compliment to friend chicken and maybe some peach cobbler! ”

— Jill Hoffman - Qorkz