Tom and I share a love of cookbooks. At times we’ve eerily discovered we, or our husbands, coincidentally own some of the very same quirky and out of print tomes. One example is Mary Ann’s Gilligan’s Island Cookbook, with a forward by Bob Denver.
Written in 1993 by Dawn Wells, the actress who played Mary Ann on the 60’s sitcom Gilligan’s Island, it’s sort of half kitschy “tropical flair” recipes and the other half gratuitous cheesecake photos of Dawn as Mary Ann, attempting I suppose to once and for all settle the “Ginger vs Mary Ann” debate.
She has some fun recipes, though, including an entire chapter devoted to Coconut Cream Pies! One recipe I particularly like, which pairs wonderfully well with the Washington Post’s wine column pick this week, First Vine’s Domaine Fond Croze Cuvée Romanaise 2007 ($17) is the “El Presidente Pepper Pork Stew”. It only calls for a little red wine (1/4 cup) so I would go ahead and open the Romanaise to use in the recipe then drink the rest with the stew.
Cuvée Romanaise (50% Grenache, 50% Syrah) is a tribute to the region’s Roman history, visible in ruins and still-used bridges. The Romanaise has more fruit and spice because of its higher Syrah content. The Grenache adds the proper earthy balance and the wine is aged in oak for smoothness. An elegant wine for all occasions. The 2007 vintage was exceptional in this part of the world. So much so that Robert Parker awarded this wine 91 points in the October 2009 Wine Advocate. “The full-bodied deep ruby/purple-hued Romanaise exhibits lots of smoky black currant and black cherry fruit intermarried with hints of licorice, forest floor, and underbrush, a ripe, heady mouthfeel and a succulent, fleshy style. It…can be drunk over the next several years.”
1/4 cup peanut oil
2# pork shoulder, trimmed, cut in 1″ pieces
1 medium chopped onion
2 TSP minced garlic
1 6 oz can tomato paste
1 1/2 cups water
1/4 cup dry red wine
1 1/2 TSP salt
1/4 TSP cayenne pepper
1/4 TSP cinnamon
1/4 TSP cloves
1 chicken bouillon cube
1 15 1/4 oz can pineapple chunks (unsweetened) , juice reserved
2 green bananas, peeled and quartered
1/2 cup heavy cream
In heavy pot, heat the oil and brown the pork, onion and garlic. Stir in the tomato paste, water, wine, salt, cayenne, cinnamon, cloves, bouillon cube, and juice from pineapple. Cover and simmer for 1 hour, 15 minutes. Add the pineapple chunks, banana and cream. Simmer for 15 more minutes. Serve over rice.