Roast Pork and Anciano Tempranillo

Recently we had good cause to wander into the bit of Main Street history that is Windsor Quality Meats (AKA Windsor Packing Co, not to be confused with another shop in North Vancouver) and lighten their stock by the amount of one pork shoulder, skin on.

Rubbed with salt and pepper, it came out simply beautifully:
 

Note the big piece of crackling on the block. It was next under the knife:

Speaking of the knife, it is a special treat to ourselves that we splurged on when in Sakai, Japan, last fall.

Sakai was historically a steel town, manufacturing swords, and later guns, for the Samurai. After the war, arms-makers were forced to apply their skills to other kinds of manufacturing, and Sakai became famous for its bicycles and kitchen knives.

A good reason to slice up a roast pork is the opening of a bottle of Tempranillo like this one: Anciano Gran Reserva 10 year-old Tempranillo from Valdepeñas. Spanish winemakers take the risk and burden of aging their wine for us, releasing it only on a pre-arranged schedule.

This 2001, then, has been aging gently, developing wonderful flavours, and is now somehow available to us for the unbelievable bargain of $16. Still tannic when opened, it could continue to age for another 5 years at least.

We left it for about 30 minutes and it opened up beautifully, showing red and black fruit, leather, spice and nutty-earth. It was still developing as we poured the last drops.

We were tipped off to this under-valued treasure by the weekly e-mail we get from Canada's own Wine Access magazine. This one recommendation alone is worth the annual subscription. If we were under the illusion that anyone actually read this blog, we would be much more reluctant to post about this case-worthy wine.

Burns' Supper and Whisky Tasting

We were very happy to attend our first Burns' Supper at the home of a wonderful couple, who cleverly paired the evening with a whisky tasting.

Our amazing hosts introduced us to the protocol of the classic event and produced a fantastic feast, including a most delicious haggis. We've heard many a horror story about haggis, but we've had it now at two dinners throughout the world and each was more delicious than the last. This one came from the famous Windsor Packing Co. on Main Street, as do so many good things.

Some guests had been asked to give the traditional Addresses to both the Lassies and the Lads and these were both well prepared and very well delivered. There was also a short biography of Burns, and each guest was invited to read one of Burns' poems. Aya found a source of Burns' works in Japanese and read a translation of Auld Lang Syne.

The guests were some of the most interesting and erudite with whom we've ever had the pleasure of sharing a dinner. We felt very lucky to be included.

Cock-a-Leekie and the Menu

Wee Haggis!

Champit Tatties, Bashed Neeps, Sausage, Salmon and Gravy. Delicious!
(Note the handmade place name. Very impressive.)

Cranachan

(raspberries, whisky, cream and oats toasted with brown sugar)

Sideburns from an old theatre make-up kit.

Hats by Watts Costume Rentals.
Photoshopping by Keith.

There may be more about the whiskies in another post if we can get a list of the ones we tasted. A grand time was being had, and few notes were taken. Or, if taken, were soon lost. We gambled on a new (to us) bottle and were definitely not disappointed. You can read a little about the mysterious Finlaggan here.

Duck Dinner

With Keith's father in town a few weeks ago, we decided to sautée some duck from the always-excellent Windsor Packing Co. on Main Street.

Creamy green pea soup with fried Parmesan cheese biscuit.

Whole wheat pasta with blue cheese and walnuts.

 Slow-cooked giambotta.

Breast and thick legs of duck, getting some salt and pepper before cooking.

Duck leaks so much fat that it very soon becomes like deep-frying.

Cherry clafoutis.

What did we drink? Hmm... We'll try to figure that out and add it later. But we finished with Islay whisky, of course.