My father made the absolute best ribs growing up, we ate them on special occasions and boy did I look forward to it. He barbecued large beef ribs but marinated them for hours beforehand and let me tell you, they were yummy!! I came across this (pork) rib recipe in the new Donna Hay magazine, and it looked like (although a different version of my father’s), very good. I usually come up with recipes on my blog based on what I see at the Farmer’s Markets and local farms around Napa, but this looked so good, I had to give it a try.
One of the main ingredients in this recipe is apple cider vinegar, which made me very happy because I use it for just about everything. It not only tastes good, but has numerous health benefits. It has antibiotic properties, which can help with tummy aches, diarrhea, food poisoning. It can help cure sore throats because infections cannot survive in the acidic environment that vinegar provides. It also contains potassium which thins mucus, so the next time you have a stuffy nose, place a teaspoon of apple cider vinegar into a cup of warm water and it will help. I could go on and on regarding it’s health benefits, but you can check this website out for more helpful tips (www.bragg.com).
A dry Rose would pair well with this dish, because the sweetness from the maple syrup and apple juice would compliment it well.
-2 litres apple juice
-1/2 cup brown sugar
-1 cup apple cider vinegar
-3 bay leaves
-2 tbsp salt
-1 tbsp black peppercorns
-2 cups water
-4 racks American style pork ribs
-1 cup maple syrup
-1/2 cup apple cider vinegar
-1 tsp cayenne pepper
-2 cloves garlic, crushed
-1 tbsp sea salt
-Place the apple juice, sugar, vinegar, bay leaves, salt, peppercorns, and water in a large saucepan over high heat and bring to a boil. Add the ribs, reduce the heat to medium and cover with a lid. Simmer for 30-40 minutes or until the ribs are tender.
While the ribs are cooking, make the maple-apple marinade. Place the maple syrup, vinegar, cayenne pepper, garlic, sugar and salt in a bowl and mix to combine.
Carefully remove the ribs from the cooking liquid and place in a large deep sided tray or dish. While the ribs are still hot, pour over the marinade and rub evenly over the ribs to coat. Cover with plastic wrap and refrigerate for 30 minutes until cool, or overnight.
Preheat the oven to 425 degrees. Place the ribs on a wire racks set over two baking trays lined with non-stick baking paper. Roast for 20 minutes brush gin with the marinade every 5 minutes, until golden and caramelized.
The Apple, Cucumber and Witlof Slaw; Ingredients
-3 witlofs (belgium endive), shredded
-1 large english cucumber, peeled, seeded, thinly sliced
-3 small granny smith apples, cored and thinly sliced
-1 bunch chives, chopped
-1 cup buttermilk
-1/2 cup greek yogurt
-2 tsp Dijon mustard
-2 tbsp lemon juice
- salt and pepper to taste
-Place the buttermilk, yogurt, mustard, lemon juice, salt and pepper in a bowl and whisk. Place all other ingredients in the bowl and toss to combine. This can be made ahead of time.
I made the slaw first, set it aside and refrigerated it, done
Carrots are just beginning to come into season, here is a dish that is simple to make, yet very tasty. When Spring hits, I look forward to the lighter vegetables in season, and am usually ready to let go of all root vegetables, but I have to say I love carrots year round. They can pretty much be used in any way, shape or form. Raw, baked, grilled, sautéed, or even confit.
And anywhere I can stick basil pesto into a recipe, I will. Basil acts as a phytochemical which is an anti-oxidant; the garlic reduces cholesterol and lowers blood pressure.
As for the black lentils, they are loaded with iron. You could honestly eliminate the chicken from this recipe and get plenty of protein just from the lentils. They are also a soluble fiber which helps to lower cholesterol and improve immune function.
Grenache or a Zinfandel would pair very well. The bright fruit flavors and high acid structure will complement basil pesto, carrots and garlic.
Ingredients: Serves 4
-1 whole chicken
-homemade or store bought pesto; 1/2 cup
-4 tbsp salted butter
-1 1/2 lbs multi-colored carrots
-1/2 cup minced onion
-3 minced garlic cloves
-3 cups chicken or vegetable broth
-2 cups black lentils (you can substitute with regular lentils)
-2 tbsp paprika
-1 tbsp cayenne
-salt and pepper to taste
First, start the barbecue or preheat the oven ( If you are baking the chicken in the oven, bake on 375 degrees for an hour to an hour and a half, or until the internal temperature reaches 165 degrees). I smoked the chicken, so I cooked it on 200 degrees for 2 hours or until it reached the correct temp. Mix together the pesto and butter and then stuff it into the skin on the chicken as far down as you can. You want to try to cover as much space as possible on the chicken. It’s ready to smoke. When the chicken is done let rest for at least 30 minutes until carving, this will allow the juices to rest and stay within the chicken and not run out.
Next, in a saucepan, place a little oil in, and sauté the onions and garlic on medium heat until golden. Add the broth, lentils, 1 tbsp paprika, 1/2 tbsp cayenne, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 45 minutes or until lentils are done.
Heat your oven to 400 degrees for the carrots. Combine the carrots, 2 tbsp olive oil, salt, pepper, 1 tbsp paprika, and 1/2 tbsp cayenne. Toss well, then arrange on a cookie sheet in a single layer and bake for 30 minutes.
When all components of this dish are done, place the lentil down first on a serving plate. Next, place the carrots on the lentils and then sliced chicken on top. You can garnish with extra pesto if you wish to add color to the dish.
(Original post found on www.fromourtable.com)
Spring is here!! I know it felt like it never left here in California, last winter was unseasonably Spring like. But nonetheless it has arrived, and so have all of my favorite veggies. English peas, fava beans, asparagus, radishes, artichokes, beets….oh my! I have discussed my love for fava beans in my previous posts, and have been waiting all winter long to share this with you. This is such a simple yet tasty dish, and will be good for an appetizer or a light lunch.
Fava beans contain a high concentration of thiamin, vitamin K, vitamin B-6, potassium, copper, selenium, zinc and magnesium. They also contain lean protein for those of you who are vegetarian or vegan.
The name burrata means “buttered” in Italian. And it consists of mozzarella cheese and cream. The outside layer of burrata is mozzarella cheese and the inside is a thickened cream, so when you cut it open it oozes out. It was first produced in the 1920′s, because people found a way to use the scraps of mozzarella, and has been widely popular ever since.
Our Ramian Roussanne would pair perfectly with this dish because the high acid from the wine compliments the burrata and the balsamic vinegar. It also has dense tropical fruit flavors and Chardonnay-like mouth feel.
Ingredients: Serves 3
-8 oz. burrata cheese -6 slices crostini bread -1 cup shelled fava beans -2 garlic cloves, whole -basil for garnish -balsamic glaze for garnish -red pepper flakes for garnish -salt to taste
Preheat the oven to 375 degrees. First, shell the fava beans. Place a little olive oil in a skillet on medium heat, along with the fava beans and garlic. Cook for about 5-10 minutes depending on how large the fava beans are (mine were very small). They will be a little tender when they are done. Discard the garlic and place the crostini in the oven for 6 minutes (I brushed olive oil on top of the crostini).
When the bread comes out, you can assemble. First, place 2 pieces of crostini on the plate. Cut the burrata into 3 sections and place on one end of the crostini. Next, scoop 1/3 of the fava beans onto the plate and drizzle with a little balsamic glaze. Sprinkle a little sea salt, chopped basil and red pepper flakes on top to finish and serve right away.
I absolutely love all flavors that Spring has to offer. Everything is in bloom right now in Napa, and boy is it gorgeous. My favorite thing is to find small produce stands on the side of the road that only carry local, seasonal produce. Yesterday I found the “Sonoma Valley Fruit Basket”, which is where I bought almost all ingredients for this recipe. I’m having withdrawals from not being able to have my huge garden this year due to our small backyard at our new house, so these finds are very important to me. Also, “buying-local” is not only a feel good thing, but many researchers have concluded the fact that there is a profound economic impact of keeping money in town and how the fate of many communities around the nation increasingly depend on it.
Black garlic is a fermented product that has a little garlic flavor left in it, but becomes almost sweet. If you take a look at one of the new trends popping up in all grocery stores, you will find that olive bars, along with pickles, roasted pickled peppers and mushrooms and even pickled cheese are there. One of the reasons for this is because we are starting to realize how beneficial to our health fermented products are. They increase your overall nutrition by promoting the growth of friendly intestinal bacteria. Fermented products also aid in digestion, support immune function, including an increase in B vitamins (even Vitamin B12), omega-3 fatty acids, digestive enzymes, lactase and lactic acid, and other immune chemicals that fight off harmful bacteria and even cancer cells. So say “yes” to sauerkraut!!!!
Ingredients: (Serves 4)
-1 lb fusilli pasta
-1 cup cherry tomatoes
-1/2 fresno chile, small dice
-1/2 red onion, small dice
-1 cup chopped cremini mushrooms
-zest of 1 lemon
-6 cloves black garlic
-1/2 cup olive oil
-salt and pepper to taste
-First, start the pasta water, bring to a boil. Throw in the fusilli until al dente. Set aside, but save some of that delicious and starchy pasta water for the sauce.
-While the water is coming to a boil, place a cast iron skillet on medium high with just enough butter to coat the bottom of the pan. Place the mushrooms in the pan, making sure not to overcrowd, cook until brown on both sides. Remove from pan. In the same pan, on medium heat cook the black garlic, onions and chilies until almost translucent. At this point, stir in the cherry tomatoes and cook for about 3-4 minutes. At the point you can put the mushrooms back in the pan, add the zest, 1/2 cup olive oil, 1/2 cup of starchy pasta water and the fusilli. Toss to combine and garnish with basil and Pecorino Romano Cheese.
Due to time constraints of only having 365 days in a year, we generally limit how many events we pour at each year. One of our favorites is Buffalo Gap Food and Wine event outside of Abilene, Texas. Truly a Texas legend, Perini Ranch Steakhouse is one of the best steaks, err….meals that I look forward to each and every year.
Hosted by The Perini’s, they spared no expense with truly Texas flare. Around 20 of each, the Wineries and Restaurants involved must has Texas roots. This is a small intimate event that sells out in literally minutes each year. As a native Texas Brian is VERY proud to be a part of this special weekend!
This is the month of rest. The Only Month (lol).
With most of the wines sleeping, we are walking the vineyards, pruning, cleaning and building the years plan. All is well on this day. Proud to be the wine maker for Canard Vineyard. This vineyard is historic and steeped in lots of history.
I’ve been waiting patiently all year for this! The Chapter “Series” Reserve Cabernet grapes.
In 26 months we will bottle, in another 12 we will release it to you. See you in 2016!
Late night, more like early morning. You can tell its going good. I just can’t believe my shirt is still clean after the 17th hour.
Getting ready for the bottling of the 2011 Ramian reserves, the last marathon evening making sure the wines are perfect. As you can tell I’m pretty happy with them.