For my birthday, my mom gave me a copy of The Art of Living According to Joe Beef.  Joe Beef  is one of Montreal’s culinary gems and its book reads like a gastronomical novel – it’s just beautiful in content and images.

One of the recipes I knew I had to immediately try is the BBQ Pulled Pork over Seared Scallops.  Yes, it’s a bit odd in concept.  No, you haven’t made a better dish than this one at home – guaranteed.

I served this dish as a main course but I’ll have it in my back pocket as an amazing starter for upcoming dinner parties.

Pulled Pork Ingredients:

• 2 Tbsp. paprika
• 1 Tbsp. each salt, pepper, granulated sugar
• One 4-5 pound pork shoulder (sometimes called Boston Butt)
• ¼ cup yellow mustard
• ½ cup water
• 4-5 jumbo scallops per person
• Canola oil for frying
• Sea salt and pepper

Hollandaise Sauce Ingredients:

• 7 egg yolks, at room temperature
• 1 cup butter
• Pinch of cayenne pepper
• 1 Tbsp. freshly-squeezed lemon juice

World’s Best BBQ Sauce, Ever, heated

Pulled Pork Directions:

1. Preheat oven to 275 degrees.
2. In a small bowl, combine the paprika, salt, pepper and sugar.  Slather the pork with the yellow mustard then coat with the spice mixture.  Place pork in a large Dutch oven and add the water.  Put the pork in the oven for five hours.  After the initial five hours, check for doneness every hour, covering the meat with aluminum foil if it becomes dry or overly browned, until it’s cooked for nine hours total.  The meat should be fork tender.
3. Allow meat to cool for 15 minutes then, using two forks, pull it off into bite-size pieces and place in a large bowl (can be made a day ahead of serving if refrigerated then warmed in hot BBQ sauce).

Hollandaise Sauce Directions:

1. In a small saucepan over medium-low heat, melt butter.  Allow to cool for 3 minutes.
2. In a tall container, like a pitcher, add the egg yolks.  Using an immersion blender, add the butter to the yolks in a slow, steady stream until the sauce thickens and is emulsified.
3. Add the cayenne pepper, the salt and the lemon juice.  Keep sauce at room temperature until ready to use.  Makes about ½ cup.

Plating Directions:

1. In a large cast iron or non-stick pan over high heat, add the oil and heat until shimmering hot.  Add the scallops and cook for two minutes on each side.  Remove onto a paper towel.
2. For each scallop you’re using: in a medium bowl, add one tablespoon of pork and two tablespoons of hot BBQ sauce.  Combine meat and sauce well.
3. Add a tablespoon of Hollandaise sauce per scallop on a plate (1-2 for a starter or 4-5 for an entrée).  Top the sauce with a scallop.  Top each scallop with a tablespoon of BBQ-sauced pulled pork.

Notes:  The pulled pork in its state at the end of step 3 of “Pulled Pork Directions” can be used in a multitude of ways when combined with BBQ sauce: pulled pork sandwich, as a topping for pizza, in tacos, etc…

Beautifully-made Napa Cabernet.  Deep purple in the glass, this wine displays a deep berry, very fragrant nose in the glass.  In the mouth, it’s rich and well-balanced with plummy qualities and traces of coffee and cocoa.

Wish I could put a couple cases in my cellar to drink in 10 years.

Style: Red

Grape Type(s): Cabernet Sauvignon

Region: Napa Valley, California

Around $60

New Jersey Smashburger

By now, if you’ve read my posts, you know I’m a huge fan of Smashburger (http://bit.ly/bOgEKa and http://bit.ly/ahbqNg).  I’m excited about the latest opening in northern New Jersey of the East Hanover location.  Here are three things to note about the newest outpost:

First, the space is large and ideally located in the most prominent location of the Route 10 shopping center it’s housed in.

Second, the staff is beyond helpful and upbeat – something mostly unheard of at other chain restaurants in the USA.

Third, and most important, is that the food, even on the busy pre-opening night I visited, was fresh and tasty. Although the menu offers many delicious-sounding options, I went for the New Jersey Smashburger – we are after-all in New Jersey!  The burger had tons of beefy flavor and is topped with fried onion straws, applewood bacon and blue cheese crumbles.  Just an outstanding sandwich.  On the side, I opted for the perfectly-crisp fries tossed in garlic and rosemary olive oil – brilliant!  Smashburger offers freshly tossed salads and outstanding chicken sandwiches, but really, this place serves a truly outstanding burger and you should go in that direction.

These are truly the best fast food burgers around and perhaps the best burgers I’ve had.

Other New Jersey Smashburger locations are: Clifton, Florham Park, Hackensack, Montclair, Newark Liberty International Airport, new Providence and Paramus.  Coming soon:  Morris Plains and Ramsey.  I’ll keep my fingers crossed for a Smashburger location near you very soon. Visit www.smashburger.com for current and soon-to-open locations.

Disclaimer: I am not being paid to blog, Facebook and Twitter about Smashburger. I simply feel strongly about its product.

Veronique

One super wine.  It’s big and bold yet refined.  Made from 100 year-old vines, this wine tastes of jammy sweet red fruit with deep earthy flavors and fine tannins.

If you ever have the chance to sample this Portuguese wine from the Douro region, jump at it.

Style: Red

Grape Type(s): Touriga Nacional, Tinta Amarela, Sousao

Region: Douro, Portugal

Around $80

Impress a loved one this February with the Dessert Fizz cocktail, created by The Cocktail Guru himself, Jonathan Pogash. This sensual concoction blends Van Gogh Dutch Chocolate vodka with fresh ingredients and is topped with Champagne – the ultimate toast for the evening’s festivities!

Ingredients:

• 1 1/2 oz. Van Gogh Dutch Chocolate Vodka
• 1 large strawberry, chopped
• Handful of mint leaves
• 1 tsp. agave nectar
• 1/4 oz. fresh lemon juice
• 3 oz. sparkling wine or Champagne

Directions:

Muddle the strawberry and mint with agave and lemon.  Add Van Gogh Dutch Chocolate and strain into chilled Champagne flute.  Top with the sparkling wine or Champagne. Garnish with a strawberry slice on the rim.

Cheers.

Veronique

Everyone at work knows I am a food and wine blogger.  At Christmas time, Judie, who I work with, brought me a tin of handmade caramels that she told me were a family heirloom.  Her Aunt Mary’s caramel recipe is loved by everyone in her family, but Judie is the only one to carry on the tradition of caramel-making.  Since the caramels were some of the best I have had, I implored her for the recipe, but alas, she would not part with it.

Come January, and my 40^th birthday, Judie brought me a mini gift bag with, to my surprise and joy, a copy of Aunt Mary’s Caramel recipe in it.  It is with Judie’s approval that I share the recipe with all of you.

Ingredients:

• 14-ounce can of condensed milk
• 1 cup dark corn syrup
• 1 cup light brown sugar
• 1 tsp. apple cider vinegar
• 2 sticks (½ pound) butter, divided
• Fleur de sel or gray salt (optional)

Directions:

1. Add the condensed milk, corn syrup, brown sugar, cider vinegar and one stick of butter in a saucepan over medium heat.  Once the mixture boils, reduce heat to medium-low and stir constantly for 12 minutes.
2. Add the remaining stick of butter and bring back to a boil.  Continue cooking at a boil for 13 minutes, or at soft ball stage ~ 245 – 250 degrees F.
3. Pour mixture into a buttered 8×8 or 7×10 metal pan and allow to cool overnight at room temperature.
4. Once cooled completely, unmold the caramel onto a cutting board, cut into 1” squares, sprinkle with gray salt (optional) and wrap in wax paper.

Yields about 65 caramel squares.

Notes:  Do not double the recipe.  Make sure you wear a mitt when pouring the hot liquid into the pan to prevent burns from any splattering.

Need some inspiration for a romantic meal this Valentine’s Day (or any old day)?  Here are four, simple-to-make dishes along with wine pairings that are sure to show your loved one(s) how much you care.

• Savory Cheese Tartlets with Blackberries paired with  La Marca Di Conegliano Valdobbiadene Prosecco ($12)
• Cream of Asparagus and Vermont Sharp Cheddar Cheese Soup  paired with  2007 Hirsch Vineyards San Andreas Pinot Noir ($65)
• Boeuf en Croûte (Beef Wellington)  paired with  2006 Stag’s Leap Artemis Napa Valley Cabernet Sauvignon ($40)
• Simple Greek Yogurt and Berry Tart  paired with  2008 Heron Hill Late Harvest Vidal Blanc ($18)

BONUS – breakfast:  Strawberry and Nutella-Stuffed Crepes

Whichever dish you decide to prepare for your loved one(s) this Valentine’s Day, I hope your meal is paired with love.

Cheers,

Veronique

Domaine Pascal Cotat

The pale green color of this wine in the glass is a little deceiving to what this rich wine tastes like.  On the nose, it’s an explosion of tropical fruit.  In the mouth, it’s opulent with juicy grapefruit, lime and papaya. Nice mineral levels that complement the lushness of this Sancerre. This wine has a 14.5% alcohol level and can improve with some cellaring.

Style: White

Grape Type(s): Sauvignon Blanc

Region: Loire Valley, France

Around $50

Celebrate National Wear Red Day® on February 3, 2012.

 Heart disease is still the #1 killer of women, causing 1 in 3 deaths each year.  This means mothers, sisters, wives, and friends are dying at a rate of one per minute.  In fact, in the time it takes you to read this, another woman will die from heart disease.

Each year on the first Friday of February, thousands of hospitals, small businesses, multinational corporations, schools and individuals “Go Red” to help raise crucial awareness in the fight against heart disease in women.

Let’s do our part to show support and raise awareness!

Veronique

Dark ruby in the glass, this Merlot offers a ripe cherry nose with some earthy notes.  In the mouth, it’s a combination of dark berries with some chocolate undertones.  The finish is uber dry and lovely.

This wine could really use some breathing time and decanting for a good 30 minutes to help open it up.

Nice Merlot, especially at this price point.

Style: Red

Grape Type(s): Merlot

Region: Sonoma, California

Around $20