Gobble Gobble Grape Girl Style
Posted on November 25, 2015
Gobble Gobble, Y’all!
Happy Thanksgiving! Ahh, yes, the day we put aside our acknowledgement of calories and carbs and glutens galore and stuff ourselves much like the bird (or birds – Turducken, anyone?) we set in front of us until our belts are loosened and someone is rolling us to bed for a nice, long food coma. Thanksgiving. Thanks GOD it only happens once a year.
Using Apparatus to Tip and Sip
This year, the Grape Girls are bringing Pinot back (yeah!) to the table. And what better Pinot to bring than our new love from our good friend André Hueston Mack and his 2014 Apparatus Pinot Noir, a collaboration he did with Club W and Jack Ludlam. Here’s what you need to know about this truly great pinot, straight from the glasses of Club W:
“André made this 2014 vintage in the style for which Oregon Pinot is known and love across the world: it’s resemblance to the great Pinots of Burgunday, which are graceful, elegant, and beautifully expressive of terroir. One taste of Apparatus’s just-right-balance of juicy fruit flavors and elegant brightness, and you’ll board the Oregon bandwagon!”
The Grape Girls are DEFINITELY on the Oregon bandwagon.
What’s Cookin’ Good Lookin’
We love the recipe pairing Club W and Food Network Star winner Chef Justin Warner picked for this wine, so if you’re looking for a good option (and your turkey’d or tofurkey’d or turducken’d out), try this yummy option: Cornish Hen!
4oz slab bacon, cubed
1 1/2 to 2lb large Cornish hen
1 tbsp apple cider vinegar
2 heads frisée, woody ends trimmed, split
cracked black pepper
1. Preheat the oven to 500°F.
2. Place the bacon in a cast-iron skillet over medium heat. Rotate the bacon to crisp evenly on all sides and render out lots of fat, turning it about every two minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Take the skillet off the heat, but do not clean it.
3. Meanwhile, spatchcock the Cornish hen with a boning knife or chef’s knife, removing the wing tips, spine, ribs, and breastbone of the bird while leaving the leg, thigh, and wing bones attached. (You can also ask your butcher to do this for you.)
4. Liberally season both sides of the bird with salt and cracked pepper.
5. Heat the skillet over medium-high heat. Place the spatchcocked bird (skin-side down) in the rendered bacon fat in the skillet, and cook until the skin is browned (four to five minutes).
6. Flip the hen in the skillet, and transfer to the oven. Roast, uncovered, until a thermometer in the thigh reads 155°F (10 to 12 minutes). (Bear in mind that the folks at the USDA think 165°F is best.)
7. While the bird is cooking, measure out the vinegar and a half teaspoon salt into a mixing bowl.
8. Remove the bird from the skillet, and set aside to rest. Slowly whisk the bacon fat remaining in the skillet into the apple cider vinegar to make a vinaigrette.
9. Place the frisée in the pan with the bacon, top with the bird, and drizzle with the vinaigrette.
10. Serve right in the cast-iron skillet, on a trivet.
NOTE: Try using an alternative vinegar for a fruitier flavor profile. Lychee vinegar would be crazy!
Our Thankful Hearts
We are, as always, so very grateful that you have chosen to follow us two crazy turkeys on our wine adventures and we look forward to many more! Show us what you’re tipping and sipping with your loved ones this holiday – tweet us @thegrapegirls or tag us on instagram @anywineanytime. And use the hash tag #TipItandSipIt!
From our full hearts and glasses to yours, have a safe and Happy Thanksgiving. We HEART you.
Lo & Tee