recipe courtesy of Chef Don Molinich, Chef at Doubletree Paradise Valley Resort, Phoenix, Arizona
- 2 pork loin chops; frenched, 6 to 7 oz
- 6 mushroom ravioli (see recipe below)
- J. Lohr Estates Los Osos Merlot demi-glace (see recipe below)
- chopped chive (fresh)
- extra virgin olive oil
- salt and fresh ground black pepper
- whole butter
Mushroom Ravioli Dough
- 2 cups all-purpose flour
- 2 whole eggs
- 1 to 1 ½ cups water
In a mixer, add flour and egg. Mix until incorporated, then slowly add water until dough forms into a ball and is not sticky. Let rest for 15 minutes to relax the gluten.
- 2 portabella mushrooms
- 4 to 5 chanterelle mushrooms
- 4 to 5 oyster mushrooms
Trim mushrooms, and clean the gills from the portabella mushroom. In a hot sauté pan, add olive oil and sauté mushrooms until golden brown (baste the mushrooms with the oil in the pan). Let cool and rough chop. Add chopped mushrooms to a sauté pan and add 1/2 bottle of J. Lohr Estates Los Osos Merlot and reduce down to au sec (1/4 of the original volume). Season with salt & pepper and let cool. Roll out ravioli dough to #3 on a pasta roller, cut with a 4-inch plain round cutter. Brush pasta with egg wash, then fill with 1–1 ½ tsp mushroom filling. Fold in half and pinch the edges. Dust with semolina flour and refrigerate.
J. Lohr Estates Los Osos Merlot Demi-Glace
- 1/2 bottle of J. Lohr Estates Los Osos Merlot
- 1/2 cup dried currants
- 2 cups demi-glace
- whole butter
In a medium-size stainless steel pot, add merlot & currants and reduce to 1/3. Add demi-glace and simmer until desired consistency. Whisk in 2 tsp whole butter and keep warm.
Have a medium pot of boiling salted water. Season pork chops with salt, pepper and olive oil, grill to
medium (160 degrees internal temp) then let pork rest 2 to 5 minutes before serving. Cook 6 ravioli in boiling water until they float, toss with extra virgin olive oil, fresh chive, salt and pepper. Place pork chop, bone side out, on the left of the plate, 3 ravioli on the left of the pork, sauce with currants in the middle, garnish the pork with Bulls Blood Micro green beets.
Enjoy with a glass of J. Lohr Estates Los Osos Merlot!