This Thanksgiving was a quiet one for me. I stayed home and co-produced a meal. I’m not much of a cook. I prefer to ask what’s for dinner and then go find the right wine for the job. But this year I got to experiment.
First, we decided to buck the turkey trend and go with pork as a main dish. That was because I suggested a quasi-southern theme for this Thanksgiving. As I’ve mentioned before, my parents were both from Tennessee. I know what it means to have a southern Thanksgiving.
Since it was a co-production, there were some negotiations that had to be completed before we came up with a menu for the day. We decided on a bone-in pork loin, dressing (not cornbread – a concession on my part, lol), cranberry sauce, fried okra, mustard greens, mixed green salad, and a multigrain loaf of bread on the side. I agreed/negotiated to prepare the okra, greens and cranberry sauce as well as select the wine.
I had never made fried okra or mustard greens before. I have loved both dishes since I was knee high to a grasshopper, but I’d never tried making them myself. Therefore, I hit the internet and looked up some recipes. I am not a cook, but I can follow recipes – usually. You shouldn’t be surprised that I found my fried okra recipe at Southern Living magazine. In addition, I added a sweet chile sauce which was part of one of the okra recipes in Food & Wine for okra dipping. For the mustard greens I tried an approach available from a site called Simply Recipes. Cranberry sauce I have made before. Still, I followed a cranberry sauce recipe that I have used successfully in the past from a web site called allrecipes.com while adding orange zest and spices to give it some personal flair. And, as promised, I chose a wine for the dinner. I went with a Pinot Noir because I have found PNs to be very good at Thanksgiving in the past. In addition, I’ve enjoyed them with pork chops and pork roasts on prior occasions. But, in the spirit of exploration, I chose to try a Pinot that I’ve never had before. What a risk taker I can be! Ha!!
I won’t comment on the dishes I didn’t prepare because that wouldn’t be fair. I will say the dinner was a rousing success. The cranberry sauce was – once again – very nice. It’s the perfect dish for me to prepare – really, really, really simple and straightforward. I always worry about whether it will thicken. This time I made it the night before, and it thickened nicely in the refrigerator overnight. The mustard greens were pretty good, too. The fried okra (the dish that actually inspired this Thanksgiving menu) was also darned tasty although a little clumpy due to my lack of a slotted spoon. Having the right tools for the job is important. The dipping sauce for the okra was fine if maybe a bit sweet for my taste buds. And, finally, the wine …
Varietal: Pinot Noir
Price: $9.99 at Whole Foods
Notes: The bouquet on this budget Pinot Noir was quite fragrant and on the pour wafted to the nose redolent with strawberry and a light earthiness. Color in the glass was a pretty ruby red. The body of this Bubo selection was light, acidity was very nice, and the tannins gave a light bite on the finish. Alcohol was at 13.5%. The flavors I found in this pretty California glass of wine centered around a core of strawberry – young strawberry. In addition there were notes of earth and strawberry leaf with some pepper on the quick finish. I found it a fun glass of wine – somewhat tart but not at all bitter. I think this could be a pleasant inexpensive glass of vino to just sip before dinner over light hors d’oeuvres. It also complemented the pork we had quite well. It wasn’t as good, however, when mixing with the sweet and savory glaze (apple cider, brown mustard, Worcestershire sauce, soy sauce, etc.) covering the pork. But you live and learn, and half the fun is in the exploration of things previously unknown.