Just a Splash of Wine

Today is National Liqueur Day. That is not to be confused with Liquor. The two are not the same, and therefore aren’t interchangeable. I’m not going to bore you with all the differences or technical terms. Simply put most Liqueurs are sweet, most Liquors are not.

And really, for the purpose of today’s recipe, it doesn’t matter. We’re cooking with a splash of wine, which is neither a Liquor or a Liqueur. Both Liquor and Liqueurs are distilled, while wine is simply fermented. That’s our boozy conversation for today.

As I sat down to write today’s intro I got to thinking about different organized religious and even a few social movements that ban the consumption of spirits. It’s the Devil’s drink, don’t you know? Which makes me wonder, if that were the case why would Christ’s first public miracle be to furnish a wedding with the most exquisite wines ever consumed? Why would He have said to His Apostles “This is My blood of the covenant, which is poured out for many for the forgiveness of sins.” He was speaking of wine, that had been blessed by Him.

There are people who cannot drink. There is something in their makeup that causes an addiction. But for the rest of us, a drink in moderation does not a sinner make. The sin is to forget your wedding vows while under the influence, to forgo spending time with your children in pursuit of a drink, to allow alcohol to dominate your life. The same can be said of something as innocent and necessary as food or as destructive as gambling. It’s all a matter of self-control and discipline.

I will be the first to tell you, I am a light weight when it comes to alcohol. A glass of wine and I’m feeling pretty good. Two glasses and I’ve lost the ability to bite my tongue. There is no telling what I might say – everything from “Are you that stupid” to “I’ll pray for you because you are going straight to hell”. When that happens, it’s time to head straight for the confessional. On the other hand, I’ve also been known to get up and sing when my introverted self is passed out and my extroverted self takes the reins.

I love to cook with spirits. Wine in particular, but also Cognacs. My Three-Course Cognac Celebration is a prime example of the benefits of spirited recipes. So here’s to a splash of fun! Enjoy.

Lemon Garlic Pork Medallions Kissed with Wine Butter Sauce
1-1/2 lb Pork Tenderloin
1/3 cup Lemon Juice
1/2 tablespoon Garlic Powder
1/2 teaspoon Black Garlic Sea Salt
1/4 whole Red Onion
1 tablespoon Roasted Minced Garlic
2 tablespoons Olive Oil
White Wine as needed
2 tablespoons Butter

Slice the pork tenderloin into 1/2-inch thick medallions. Flatten medallions slightly with the palm of your hand. Place the pork into a gallon size sealable bag. Whisk lemon juice, garlic powder black garlic sea salt together. Pour over the pork, massage into the meat. Refrigerate for 1 hour.

While the medallions marinate, peel and thinly slice the quarter onion into thin slivers. Set aside.

Heat oil in a skillet over medium-high heat. Add Pork Medallions and cook until nicely browned; about 4 minutes per side.

Remove pork from skillet. Reduce heat to medium, add minced garlic to the now empty skillet, sauté about 30 seconds or just until fragrant. Add wine and onions to the pan. Bring to a boil over medium heat. Return pork to pan, cover and cook about 5 minutes. Turn pork, add butter, cover and continue to cook about 5 minutes longer or until no longer pink.

Transfer Medallions to a serving platter, spoon sauce with the onions over the pork just before serving.

Vegetable Rice Pilaf
3 tablespoons Butter
1/2 cup Orzo Pasta
2 Garlic Cloves
1 cup White Rice
2-1/2 cups Chicken Stock
1/2 cup frozen Peas and Carrots
Salt to taste
Fresh Black Pepper to taste

In a sauce pot over medium-low heat melt the butter. Once the butter is melted, stir in the Orzo and cook until the pasta beings to brown lightly.

Peel and press garlic directly over the pasta. Sauté until fragrant; about 30 seconds. Stir in the rice, chicken stock and mixed vegetables.

Increase heat to high; bring to a rolling boil. Reduce heat just above a simmer (medium-low) cover and cook until the rice is tender and the liquid has been absorbed; about 20 minutes.

Remove from heat; keep covered and let stand for 5 minutes. Uncover, fluff with a fork. Taste and adjust seasonings as needed with salt and pepper.

Delicious with green beans to round out the meal.

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 I trust in the LORD;
my soul trusts in His word.
My soul waits for the LORD
more than sentinels wait for the dawn.