1) Sobrasada Recipe - Wood Fired Blue Potatoes with Sobrasada
I haven't been so excited about a new product in a very long time. The sheer versatility of this salami inspires me every day. And, the fact that I have a refrigerator full of samples, and a hungry family, gives me a reason to keep having fun cooking with it. A few days ago, I cut up some blue potatoes, sliced up an onion, mixed in some herbs, and dolloped some Sobrasada over the top. Then, onto the fire. If you don't have a place to cook outside, this can easily be done in an oven, or on the stove. Then, about 20 or 30 minutes later, I had what were truly some of the most mind blowing roasted potatoes I can remember. With crispy bottom potatoes from the rendered fat, charred onion, and a succulent meaty/umami/pimentón essence, it was heaven. If you decide to make this yourself, I'd love to see some pictures!
2) Sobrasada pairing: "WORD IS BORN" from Zafa Winesin Burlington, VT.
The head of Zafa, Krista Scruggs, is an extremely badass "fermented juice" maker. Simply put. Her motto says it all, and is the kind of motto to be aspired to:
"NO FINING, FILTERING, ADDITIVES, OR FUNNY BUSINESS IN THE WINERY.
NO HERBICIDES OR SYNTHETIC PESTICIDES IN THE VINEYARD..JUST FUCKING FERMENTED JUICE FROM RESPONSIBLY FARMED LIVING FRUIT."
Indeed. "Word Is Born" is 50% Frontenac Blanc and 50% cider. Whether you're slathering Sobrasada on a piece of warm bread, or letting it do it's work in another dish, "Word Is Born has a perfectly acidic yin to Sobrasada's rich, unctuous yang. If you're lucky enough to score a bottle or 2, congratulations!!