09 April 2007

2002 Jewel Petite Sirah

I love Petite Sirah, and while it's starting to be taken more seriously, it's still possible to get decent bargain bottles. For instance, the 2002 Jewel Petite Sirah, Lodi, California. $6. Dark and jammy, low tannins, blueberry, plums, and leather. Has held up remarkably well for an inexpensive wine.

I served it with a lamb and beef chili (a pound of each, diced shoulder and chuck respectively). Purists eschew the use of beans in chili, but I soaked a half pound of red kidney beans overnight and added them part of the way through cooking. Most important addition: a can of my new favorite ingredient, Muir Glen Fire Roasted Tomatoes.

Otherwise there was nothing particularly special about this batch of chili, but it was great for a rainy day. I finished it off with some Jamaican Pickapeppa sauce, which is nice and tangy with just a little heat. I've seen it described as Jamaican ketchup, but it reminds me of A-1 Steak Sauce with a nicer flavor and sharper bite. I find myself putting a dab on a finger every now and then just to taste it. Too bad it's not available locally in bigger bottles!

5 comments:

fredric koeppel said...

We use the Muir Glen Fire Roasted Tomatoes all the time now. Other canned tomatoes seem like amateurs next to these. In fact, we used some in a black bean and butternut squash chili last night.

Benito said...

Fredric,

Agreed. I start craving the stuff and find an excuse to make spaghetti sauce or enchiladas or something. If Costco ever starts selling it by the case I'm doomed.

One of the other Muir Glen canned tomato products came in second in the latest Cook's Illustrated issue, with the first place held by a company that's not distributed across the nation.

Jen said...

If you like Pick-a-Peppa sauce, try this recipe. It's delicious:

Mojo Pork Tenderloin with Guava Glaze

1 pound pork tenderloin
1 cup (or so) of Goya brand Mojo marinade
1/2 cup guava jelly
1 tablespoon Dijon mustard
2 capfuls Pick a Peppa sauce
Orange juice (about a tablespoon).

Marinate pork overnight.

Preheat oven to 450 degrees. Sear pork for 6 minutes in an oven proof skillet. Place skillet with seared pork in oven for about 20 minutes or until pork reaches 150.

Meanwhile, stir together guava jelly, mustard and pick a peppa sauce in a small saucepan. Heat over medium until it simmers. Stir in orange juice to taste.

Remove pork from oven and dip in guava glaze OR spoon it over pork.

Recipe Source: Anna Ginsberg

Benito said...

Jen,

That sounds awesome. If I try this out, I'll post the results and give you full credit.

Sven said...

Good Job! :)