Date night in can be just as amazing as a ritzy restaurant affair. With the right ingredients, recipes, and wines to elevate your dining experience, we know you’ll have a night to remember.
Creamy Beef & Pork Pasta – pair with Weed Cellars Pinot Noir
Porter Road’s dry-aged ground beef and pork mixture adds depth of flavor to the creamy, tangy pasta sauce. Pair this dinner with Weed Cellars’ medium-bodied, bright-fruited Pinot Noir. The intensity of the meat is a perfect match for this bold wine, and the fresh acidity of the red berry flavors relate to the acidity of the grape tomatoes.
Total Time: 30 minutes
10 oz Rotelle pasta
1 lb Porter Road Butcher’s Beef vs Bacon (ground beef and pork mixture)
6 oz grape tomatoes, halved
½ onion, diced
5 cloves garlic, minced
½ teaspoon oregano
½ teaspoon basil
1 ½ cups beef stock
½ cup heavy cream
1 cup tomato sauce
5 oz Shredded Cheddar & Monterey Jack Cheese blend
1 Tablespoon olive oil + 1 teaspoon olive oil
½ teaspoon + 1 ½ teaspoons salt
½ teaspoon + 1 teaspoon black pepper
Additional salt and pepper, to taste
Parmesan, to serve
In a medium pot, boil water. Cook pasta according to package instructions, drain, and set aside.
In a small skillet, heat 1 Tablespoon olive oil over medium heat. Add the onion and grape tomatoes and cook for 4 minutes. Add the garlic, ½ teaspoon salt, and ½ teaspoon black pepper, and stir for about 2 minutes, until cooked through. Set this vegetable mixture aside.
In a separate bowl, mix together the beef stock, tomato sauce, and heavy cream.
In a large skillet, heat 1 teaspoon olive oil over medium heat. Break up the ground beef to cook it evenly, stirring for about 5 minutes. Sprinkle on the oregano, basil, and remaining salt and pepper.
Add the vegetable mixture and sauce mixture to the ground beef and simmer for 6 minutes. Stir in the pasta and add additional salt and pepper, to taste.
Sprinkle the cheese over the dish and mix until melted. Sprinkle with Parmesan before serving, if desired.
Garlic and Herb Pork Chops – pair with Weed Cellars Pinot Noir
Juicy Porter Road pork chops and the rustic flavors of fresh rosemary and thyme make for a delicious date night meal. Add Weed Cellars Pinot Noir to the equation, and dinner will be irresistible. The wine’s earthy flavors complement the herbs, and the crisp acidity cuts through the fattiness of the meat.
Total Time: 30 minutes
2 Tablespoons olive oil
2 ¾-lb pork chops
1 teaspoon salt
1 teaspoon pepper
½ teaspoon fresh thyme, minced
½ teaspoon fresh rosemary, minced
2 rosemary sprigs
3 thyme sprigs
2 Tablespoons butter
5 garlic cloves, minced
Rub the pork chops with salt, pepper, fresh thyme and fresh rosemary, and let stand for 15 minutes at room temperature.
Add olive oil to a large skillet and heat over medium heat. Add the pork chops. Cook them for 3-4 minutes on one side, flip, and then cook them for another 3-4 minutes, until browned.
Move the pork chops to one side of the skillet. Add the rosemary and thyme sprigs, butter, and garlic, and stir for 30 seconds. Spoon the melted butter-and-herb mixture atop the pork chops repeatedly, coating both sides of both pork chops. Do this for two minutes.
Plate your pork chops with your favorite sides and serve warm.