Friends, it was a tough day, and I NEEDED to cook, while sipping on a generous pour of red wine. So, that’s exactly what I did.
When my hubby tasted the food and said, “OMG, wait til you taste this,” I felt myself totally relax.
Here’s how to make your partner just as happy!
First things first, here’s what’s in my glass! Banner Elk Red, a new favorite from our vacation in the Blue Ridge Mountains of N.C.
For the pork: In a gallon-size zipper-style plastic bag, add:
- 1 package country-style pork ribs (about 6 pieces)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup balsamic vinegar
- 2 cloves garlic, minced
- 4-5 sprigs fresh thyme, chopped (or about 1/4 tsp. dried)
- 1 two-inch sprig fresh rosemary, chopped (or about 1/4 tsp, dried)
- 1/4 tsp. salt (or 2-3 turns of the salt grinder)
- 1/2 tsp. pepper (or 5-10 turns of the pepper grinder)
Seal and place bag in a large baking dish (to avoid leaking), put in fridge and marinate overnight (2-3 nights is also ok, as long as it doesn’t go past the use-by date on your meat).
- Turn your grill on medium low to low (all grills are different)
- Cook on one side for 5 minutes, flip, then cook on the other side for 5 minutes
- Test the pork by cutting into the largest part of a few pieces. If a couple pieces are especially large, leave them on a minute or two longer. Here’s what you’re looking for:
For the pasta:
- Fill a medium saucepan 1/2 – 2/3 full of water
- Add a couple of shakes of salt (or a couple of turns of the salt grinder) to the water
- After the water comes to a boil, reduce heat to medium or medium high, then add 1/2 box pasta
- Cook pasta per directions on the box (but 6-7 minutes seems to always work for me)
- While pasta cooks, heat a large skillet on medium high (7 out of 10) for about a minute
- Add 1 Tbsp. olive oil, and let heat for another 45-60 seconds
- Add 1/2 sweet onion, chopped, and let cook for about 3 minutes
- Add 1 cup mushrooms, chopped, and cook for another 2 minutes or so
- Reduce heat to simmer
- Add 1 Tbsp. butter, 1/2 cup (or a pour while counting to two) white wine, 2 cloves garlic, 1 tsp. Sriracha, and a few sprinkles (or grinds) of salt and pepper
- Add two large handfuls of kale, chopped, with thick stems removed
- Turn heat to medium and cover pot
- Cook for about two minutes, til kale is bright green and softened
- When pasta is done (pick out a couple of pieces and taste for the right softness), pour into strainer
- Add pasta to skillet with veggies and sauce, then stir
- Cut a few VERY thin sliced of tomato, remove the seeds, then dry them with a paper towel
- Add 3/4 cup shredded mozzarella to the top, then the tomato slices
- Broil on high for 4-5 minutes, watching closely so your dish doesn’t burn. Here’s what you’re looking for – crispy, ooey, gooey goodness!
- Top with crushed red pepper, Parmesan cheese, basil – whatever you like
- Dish up pork with pasta, and enjoy!