On our third night of ThanksGavin craziness, after Wednesday, and the incomparable thursday, we move into our traditional Friday evening at my cousin Abbe’s. This year Abbe settled on roast pork sandwiches — a meal with deep South Philadelphia roots.
We begin with the pork roasts going into the over, basted in white wine. They came pre spiced from Fiorella’s on Christian Street in the Philly Italian market. They only do pork (specializing in sausage) and have been in biz since the 19th century.
Broccoli Rabe sauteed in garlic.
Roasted long-hots. Serious peppers.
Parker 93 points, “The 2008 Vico made from 100% Mencia with 30% whole clusters and aged for 9 months in seasoned French oak. Opaque purple-colored, it offers up a slightly reticent bouquet of damp earth, mineral, incense, black cherry, and black raspberry. Dense and loaded on the palate, the flavors are already complex and mouth-filling. Impeccably balanced and with a 45-second finish, it has the stuffing to blossom for another 2-3 years but can be approached now. It is a great value.”
A very nice super tuscan.
The 2001 Beaucastel, RP 96! “Beaucastel has been on a terrific qualitative roll over the last four vintages, and the 2001 Chateauneuf du Pape (which Francois Perrin feels is similar to the 1990, although I don’t see that as of yet) is a 15,000-case blend of 30% Grenache, 30% Mourvedre, 10% Syrah, 10% Counoise, and the balance split among the other permitted varietals of the appellation. This inky/ruby/purple-colored cuvee offers a classic Beaucastel bouquet of new saddle leather, cigar smoke, roasted herbs, black truffles, underbrush, and blackberry as well as cherry fruit. It is a superb, earthy expression of this Mourvedre-dominated cuvee. Full-bodied and powerful, it will undoubtedly close down over the next several years, not to re-emerge for 7-8 years. Anticipated maturity: 2008-2025.”
The Merlot was great too, tasting more like a Pomerol than a Cal Merlot.
Chef/Host Abbe chops grilled artichokes (from Claudio’s in the Philly Italian Market).
Our token white, “2009 Dönnhoff Niederhauser Hermannshöhle Riesling Spatlese Even the “off-vintages”, if there are any, for Donnhoff’s most renowned wines get high scores, and are of the finest quality and greatest longevity. Niederhauser Hermannshohle is one of two famous single vineyards which Dönnhoff farms, and the 2009 delivers a wallop, serving up a subtle olfactory treat of blood orange, pear, stone fruit, and talcum powder. In the mouth, incredible concentration comes to fore, as vivid flavors of orange pulp, blueberry, and wild cherry balance racy acidity, luscious mineral notes and a creamy, almost decadent, mouthfeel! A succulent, loaded offering that promises to delight for several years to come…that is, if you can possibly resist drinking it now!”
The heart stopping cheese selection. Camembert, Epposises, quince paste.
More options.
The bread.
And Thursday night’s Tapenade.
The wine keeps on rolling. A 2005 by Raul Perez, spectacular. And the Hall, “The dense purple-colored 2006 Cabernet Sauvignon Diamond Mountain reveals abundant aromas of cassis interwoven with hints of bay leaf, licorice, and underbrush. Moderately high tannins give pause, but the sweetness of the fruit as well as the level of glycerin and concentration bode well assuming the tannins fall away at a reasonable pace.”
Some folk don’t like the other white meat, so panko crusted pan fried flounder was on the menu for them.
The pork roasts emerge!
Cousin Matt invested in a meat slicer just for the occasion.
The pork was intended to be assembled into sandwiches. Here is salad, artichokes, and provolone fresh from Philly’s Italian market.
Chef Abbe presides over the fish, the broccoli rabe, the “juice” and rolls.
A fish sandwich.
My pork sandwich, with the spicy peppers, cheese, artichoke, broccoli rabe, etc. Pork is soaked in the juice (gravy) ala French dip style.
Mom levers her special “Apple Drapple” Cake out of the pan.
Lo and behold, a second pecan pie!
The Apple Drapple, dressed for my son’s second birthday.
ThanksGavin Calendar:
Thursday night Thanksgiving Feast
Friday night pork roast (this post)
