A Custom Recipe Created to Pair with our Merlot

By Kim Silva & Christian Chandler, co-founders

Kahlua pork or jackfruit sliders made with Merlot BBQ sauce with pineapple slaw at the Grand Union Real Estate tasting party.

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Hello, friends!

Today is the last day to taste our wine and others at the downtown Portland PDX Urban Winery Association pop-up:

815 SW Park Ave
Director’s Park
11am-6pm

BARREL CLUB LAST CALL

December 31 is the last day to join the Barrel Club offering 25% off cases. For custom cases, reach out directly to Kim.

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Custom recipe to be paired with
Caelestis Cellars Merlot

Chef Chris created this savory, custom-made recipe for the Grand Union Real Estate private tasting party*. This recipe is meant to pair with Caelestis Cellars Merlot:

Kahlua pork or jackfruit sliders made with Merlot BBQ sauce with pineapple slaw

Buns:

• 1 package of 24 Hawaiian bread rolls

Directions:

•  Cut in half/open to prep for pork or jackfruit.

Pressure Cooker Kahlua Pork:

• 1 ½ pounds of pork shoulder

• Coarse sea salt

• ½ cup vegetable broth

• Pan spray

• Vegetable oil

Directions:

•  Spray pressure cooker with pan spray. Coat the inside.

• Turn on pressure cooker to sauté and drizzle bottom with oil.

• With tongs holding the meat, sear each side evenly.

• Place meat in cooker and add salt to each side rubbing it in. (You’ll need more than you think/want.)

• Add broth.

• Close lid and start – use your manual to see how long, usually it’s 45 minutes on high.

• Allow for a slow release.

• Shred the pork in the pot of juices.

[This can also be done the night before, so the juices are soaked up – leave in pot but transfer to fridge for cooling.]

Caelestis Cellars Merlot BBQ sauce:

•  2 cups of Caelestis Cellars Merlot

• Vegetable oil

• ½ cup ketchup

• ½ cup soy sauce

• ¼ cup Worcestershire sauce

• ½ cup brown sugar

• 2 cloves garlic, minced

• 1 tablespoon minced ginger

• ¾ teaspoon Chinese 5-spice powder

• ¼ cup distilled vinegar

• 1 teaspoon mustard seed

• 1 tablespoon onion powder

• ½ teaspoon liquid smoke        

• ¼ cup pineapple juice

Directions:

• Sauté garlic and onion in a saucepan with a small amount of oil on medium.

• Once they are starting to heat up add the Caelestis Cellars Merlot.

• Start adding all the ingredients, stirring as you do. Mix well and let simmer. Can adjust the heat until it’s your desired temp.

• Divide a small portion into a separate saucepan for jackfruit alternative

• Add shredded pork and coat with sauce. Allow to heat on the stovetop.

Pineapple Slaw:

• 3 cups shredded white cabbage

• 2 cups shredded purple cabbage

• 1 cup shredded carrots

• 1 cup mayo

• 2 tablespoons of white sugar

• 1 tablespoon of pineapple juice

• 1 tablespoon of lime juice

• 1 tablespoon of apple cider vinegar

• 1/2 cup chopped green onions

• 1/2 cup finely chopped red onion

• 1/3 cup finely chopped cilantro

• 20 oz can of pineapple tidbits (drained)

Directions:

• Mix within 1 hour of serving to ensure crunch and freshness.

• Top on sandwiches and serve!

Jackfruit Alternative:

• 1 package of jackfruit

Directions:

• Open the package and put it in a saucepan on medium heat.

• Add BBQ sauce and continue to heat.

• Add to bun and top with slaw. Serve!

Thank you, Chef Chris and Grand Union Real Estate for sharing!!! What a delicious treat!

*Interested in a private tasting party? Reach out to Kim. We are scheduling for January through March. We love sharing our wine!