Peter Punongbayan
Grape Picker
Posts:21
 | | 02/08/2003 4:44 PM |
| | Gotta go with abig zinfandel or cabernet | | | |
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John B.
Grape Truck Driver
Posts:35
| | 02/12/2003 11:52 PM |
| Cataldi Madonna Pie delle Vigne cerasuolo style rose
12 bottles/12 pizzas, and still counting... | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 02/13/2003 5:58 AM |
| If we changed the thread to be "WINE AND PIZZA" would all the replies be the same?
i.e. what kind of pizza would you have with a great cab? | | | |
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JonesWineNo1
Sommelier
Posts:8568
| | 02/13/2003 8:33 AM |
| | Wild Boar, Porcini, Fresh Mozzarella ( di Bufala) and red onion | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 02/13/2003 1:54 PM |
| | oooo Jones, do you make it yourself or do you have a place you get that? If you make it, where do you get the wild boar>?? | |
www.roguefood.com -- www.cellartracker.com | |
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JonesWineNo1
Sommelier
Posts:8568
| | 02/13/2003 3:53 PM |
| | You can get wild boar (various cuts) from Texas Hill Country from D'artagnan on the east coast and Polarica on the west. There are plenty of other purveyors but I can vouch for those two. | | | |
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Eric White
San Ramon, CA
Advanced Sommelier
Posts:9258
| | 02/13/2003 4:03 PM |
| Jones -
Would be interested in your preperation of the boar meat, sounds terrific. I've purchased wild boar from Polarica and cooked it by searing in a cast iron skillet. Do you pre-cook the meat? Or do you cook it on the pizza? Sounds like it might be tricky not to overcook it... | | | |
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skwid
Wine Connoisseur
Posts:5452
| | 02/13/2003 4:27 PM |
| | If you are afraid of overcooking the meat (or any other topping) on a pizza you can always add it part way through the cooking of the pizza or when the pizza is done cooking. | | | |
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TCK
Barrel Filler
Posts:1279
| | 02/13/2003 4:38 PM |
| | The key to the homemade pizza is the cooking stone. It is a must have for any "home chef". | | | |
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JonesWineNo1
Sommelier
Posts:8568
| | 02/13/2003 5:24 PM |
| I pre-cook it. The best way (but it is a pain) is to slice it fairly thin and quickly grill it (over Mesquite preferably) and then toss it on the pizza. Otherwise, roast it at high heat, take it from the oven still rare, slice and then use. Put the other ingredients partially on top of the boar - that helps to keep the boar moist. This pizza is "pizza rustica" so the toppings are all fairly large and irregular and the crust is very thin in order to reduce required cooking time. I carmelize/grill the onion as well. Before service pour the best extra virgin olive oil you have on top of the pizza.
I enjoy wild boar. The best way to prepare it imo is to braise double cut wild boar chops in a blend of carmelized mirepoix, Thai barbeque sauce, and chicken stock for about 3.5 hours. Take the chops out (that is why you have to use double chops, single chops will fall apart) strain the braising liquid three or four times through a china cap, reduce down to about two cups, and then serve the warmed chops with the sauce reduction, whole cilantro leaves and sticky rice. Just about the best match for a New World Syrah I can imagine. | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 02/13/2003 5:32 PM |
| So what would you have with a Pinot noir?
I think I'd like a little duck and some goat cheese. Probably loose the tomato sauce. Maybe some roasted red peppers for seasoning. | | | |
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Eric White
San Ramon, CA
Advanced Sommelier
Posts:9258
| | 02/13/2003 5:37 PM |
| Man that sounds good, thanks Jones. I know how I plan on preparing my next delivery of boar  | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 02/13/2003 5:38 PM |
| great info jones, thanks
I have used d'artagnon a few times and their stuff is top notch | |
www.roguefood.com -- www.cellartracker.com | |
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JonesWineNo1
Sommelier
Posts:8568
| | 02/13/2003 5:52 PM |
| | With Pinot Noir I like duck prosciutto, fresh morels, sweet onion, and black truffle oil. Course fresh black truffles are better still but cost and availabilty are persistent problems. | | | |
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Bob Bressler
Napa Valley
Wine Lover
Posts:4864
| | 02/13/2003 6:05 PM |
| a slightly different version we enjoy with pinots is
olive oil
fontina cheese
morrels
truffle cheese
drizzle of truffle oil
always gets rave reviews | | | |
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Bob Bressler
Napa Valley
Wine Lover
Posts:4864
| | 02/13/2003 6:08 PM |
| | oh, yes, and we find that Giusto's flour (pronounced juice-toes) makes the best tasting dough. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 02/14/2003 2:38 AM |
| | sounds great, both of you. mmmm | |
www.roguefood.com -- www.cellartracker.com | |
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Dick Bonder
Grape Fermenter
Posts:484
| | 02/16/2003 1:13 AM |
| Tomorrow I make my own pizza from scratch (flour). Being a firm believer in sangiovese with pizza, I will break out a Del Dotto '00 sangiovese. Stay tuned.
Dick | | | |
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Winetex
Austin, Texas
Master of Wine
Posts:10802
| | 02/16/2003 4:17 PM |
| | This thread is yummmmyyy. I wish Mr. Winetex liked mushrooms more. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 02/16/2003 8:54 PM |
| Mushrooms are amazing. What puzzles me is that most of the vegetarians I know do NOT like mushrooms. Very strange. But I love these things, but hey, I am a fungi, er, fun guy!  | |
www.roguefood.com -- www.cellartracker.com | |
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