Pinot Noir and Cranberry Braised Pork Shoulder




2 (14 ounce) can cranberry sauce

1 (3 pound) Pork Shoulder

1/2 Cup of a good Pinot Noir: I like the 2012 Reserve Pinot Noir from Spelletich (

1/2 Brown Sugar

I am slightly biased since I have been tasting it out of barrel for months now!


  1. In a medium bowl, stir together the cranberry sauce, Wine, Brown Sugar, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
  2. Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 145 degrees F (63 degrees C).

It’s just that easy & Voile… You have dinner for 4! I love pairing this pork with a risotto or garlic mashed potatoes. The broth is to die for and makes for an excellent gravy. 

Pumpkin Chocolate Chip Pancakes


Pumpkin Chocolate Chip Pancakes


1 1/4 cup all-purpose flour
3 tablespoon sugar
2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs, separated
3 tablespoon butter, melted, plus 4 tablespoons, divided
6 OZ semi-sweet chocolate morsels
2 Tablespoons Pumpkin Pie Spice

Preheat griddle to 350 degrees F.
In a large bowl, combine flour, sugar, baking powder, pumpkin pie spice, and salt.
In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter; add to flour mixture, whisking until smooth.
In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into batter. Gently fold in chocolate morsels.
Melt 2 tablespoons butter on hot griddle. Ladle about 1/4-cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining 2 tablespoons butter and remaining batter.

I love pairing this savory sweet brunch item with a nice Demi Sec. One of my faovrites is the Domaine Carneros Demi Sec!

Jay’s PUNK’N Chocolate Chip Cookies


Jay's PUNK'N Chocolate Chip Cookies


1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup brown sugar
2 large eggs
3 teaspoon’s vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
½ teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper


Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.

Perfect for the Kid in Every Adult! My hubby eats them for Breakfast.

Petite Sirah Braised Pot Roast


Petite Sirah Braised Pot Roast

2 tablespoons vegetable oil
1 3-pound beef chuck roast
Salt and pepper
2 cups beef stock or reduced sodium canned beef broth
1 cup 2009 Judd’s Hill Petite Sirah
3 onions, cut into large wedges
4 cloves garlic, chopped
2 dried bay leaves
1 teaspoon rosemary
2 tablespoons tomato paste
2 pounds carrots, cut into 1 1/2-inch chunks
2 pounds potatoes, cut into 1 1/2-inch chunks
Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
Turn meat fat side up. Add stock, wine, if using,onions, garlic, bay leaves, and thyme. Stir intomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables.

Jay’s Ginger & Unoaked Chardonnay Rice


Jay's Ginger & Unoaked Chardonnay Rice

2 tablespoon butter
4 tablespoons minced peeled fresh ginger
1 cup Long Grain Rice, rinsed
1 cup chicken stock
1/2 cup Unoaked Chardonnay (I prefer to use Mer Soleil Unoaked Chardonnay from Caymus)
1/2 teaspoon salt
In a medium saucepan, melt the butter. Add the ginger, rice, stock and salt and bring to a boil. Cover and cook over low heat for 12 minutes or until the rice is tender and the water has fully evaporated. Fluff the rice and serve.

Sauvignon Blanc Baked Chicken Teriyaki


Sauvignon Blanc Baked Chicken Teriyaki


2 tablespoons cornstarch
2 tablespoons water
1 cup low-sodium soy sauce
1/2 cup white sugar
1/4 cup Dry Sauvignon Blanc ( I recommend 2012 Wattle Creek Sauvignon Blanc)
4 teaspoons grated fresh ginger

I love to accompany this dish with Ginger Rice! Ginger was also my favorite Gilligan’s Island Character, Who Was Yours?
3 cloves garlic, minced
1/4 small Jalapeno
4 skinless, boneless chicken breast halves

Preheat oven to 420 degrees

Whisk cornstarch and water together in a small bowl until dissolved. Combine soy sauce, sugar, Sauvignon Blanc , ginger, garlic, and Jalapeno together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
Arrange Chicken in a baking dish. Pour sauce over chicken breasts, coating all sides.
Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

I love to accompany this dish with Ginger Rice! Ginger was also my favorite Gilligan’s Island Character, Who Was Yours?

J’s Watermelon-Tomato and Arugula Salad

salad2Summer drags on, and we sit, sweltering on our porches and patios, yearning for just the right morsel to satiate our hunger while cooling and refreshing our spirits. The dish we need is here. Easy to prepare, certain to impress. It is just perfect for a gathering with your closest friends, enjoying a refreshing bottle of Judd’s Hill Rose, and enjoying these last days of summer. It is J’s Watermelon-Tomato and Arugula Salad.

Prep: 20 minutes Yield: 4 servings


1 (6-ounce) package arugula leaves
2 medium yellow tomatoes, thinly sliced
11/3 cups Seedless Watermelon Cubes
1/4 cup chopped fresh basil leaves
4 ounces crumbled goat cheese
Freshly ground pepper


  • Arrange arugula leaves evenly among 4 salad plates.
  • Top evenly with tomatoes, watermelon, basil and goat cheese.
  • Drizzle with Judd’s Hill 2011 Rose.
  • Sprinkle with Pepper.
  • Serve immediately.