Catalan Grilled Chicken Leg Quarters

Specially created for pairing with the Nouveau Muse 2008 Tempranillo


Ingredients:
4 chicken leg quarters
1/4 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp cinnamon
1 tsp salt
1/4 tsp black pepper
2 tbls olive oil
1 onion, medium sized, chopped
4 cloves garlic, chopped
3/4 cup chorizo or other spicy sausage, chopped
1 can (28 oz) whole, peeled tomatoes, drained and chopped
1/2 cup full-bodied red wine
1/2 cup pitted olives, chopped

Directions:
Prepare gas or charcoal grill. In small bowl, stir together cayenne pepper, cumin, cinnamon, salt and black pepper. Rub thoroughly over chicken leg quarters. Place on grill and cook, turning, until browned on all sides and beginning to firm, about 10 minutes total.

While chicken is grilling, warm olive oil in large pot over medium heat. Add onions and garlic; saute until beginning to brown, about 4 minutes. Stir in chorizo; saute for 3 minutes more.

Stir in tomatoes and red wine. Bring mixture to simmer and continue cooking until chicken is off the grill.

Add chicken to pot. Stir in olives. Cover, reduce heat to medium-low and simmer for 20 minutes.

To serve, put a piece of chicken in each of four large, shallow bowls. Top with sauce.

Makes 4 servings.

Recipe and Photo Courtesy of National Chicken Council

Roast Pork Shoulder Caribbean-Style

Specially created for pairing with the Sun Fish 2008 Chardonnay.

Ingredients:
4-5 pound bone-in pork shoulder
1 medium onion, thickly sliced
1 head garlic, peeled
2 tablespoons oregano
2 teaspoons cumin seeds
2 teaspoons salt
1 teaspoon black peppercorns
2 bay leaves
1 tablespoon lard, OR oil
Zest and juice of 1 orange, grated
Zest and juice of 1 lemon, grated
Juice of 1 bitter orange

Directions:
Using a sharp knife make several shallow cuts (about 1/2-inch deep) in the pork, place in a glass or ceramic roasting pan. Spread the onion slices on the bottom of the pan.

Place the rest of the ingredients in a food processor or blender and process to make a paste. Rub the pork with the mixture on all sides, making sure it goes into the cuts. Place pork on top of the onions.

Cover with plastic wrap and refrigerate for about 4 hours, turning once, leaving the fat side up for cooking.

Preheat the oven to 450 degrees F. Place the pork in the middle rack of the oven. After 30 minutes turn down the temperature to 325 degrees and cook an additional 2 hours, basting every 30 minutes or so with its own juices. Cook 30 minutes per pound total, or until the internal temperature as measured with a meat thermometer is 160 degrees F.

Remove the pork from the oven and allow to rest 15 minutes before carving, discard onions.

Makes 8 to 10 servings.

*Recipe Courtesy of National Pork Board