Asian Style Baby Back Ribs
Serve with St. Supery Rosé
The crispness of the Rosé really plays well against the tangy marinade in this recipe. Double or triple the quantities if you are feeding a crowd.
- 2 racks baby back pork ribs
- 3/4 cup fresh cilantro leaves – chopped
- 4 cloves garlic – roughly chopped
- 2 tablespoons fresh ginger – grated
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 1 tablespoon sugar
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
Combine all marinade ingredients in a bowl. Cut the ribs racks in half and place in a large heavy plastic bag. Pour the marinade over the ribs and marinate overnight.
Remove the ribs from the refrigerator an hour before grilling and rub off as much marinade as possible. Prepare a medium heat charcoal or gas grill and cook the ribs, using indirect heat, until done – about 30 to 45 minutes.
Serves 4 - 6
Baked Chicken Drumsticks with Sweet & Sour Onions
Serve with St. Supery Rosé
This is my take on a classic Tuscan recipe. Serve with some pasta or risotto for a hearty fall meal.
- 8 chicken legs
- 1 white onion – peeled and finely chopped
- 1 celery stalk finely chopped
- 1 carrot – peeled and finely chopped
- 1/2 cup St. Supéry Rosé
- 2 cups pearl onions
- 4 tablespoons sugar
- 4 tablespoons water
- 7 tablespoons white wine vinegar
- 7 sage leaves – finely chopped
- 2 tablespoons rosemary leaves – finely chopped
- 3 tablespoons olive oil
- Salt & freshly ground black pepper
For the onions:
Bring 3 cups of water to a boil in a saucepan. Add the onions and cook for 3 minutes. Run cold water over the onions to cool then peel. Mix the sugar and water in a small saucepan and simmer over medium heat until a light syrup is formed. Add the vinegar (be careful because it may sputter) and then add the onions. Cover and cook over low heat for 10 minutes or until the onions are soft.
For the chicken:
Press the herbs into the chicken and season with salt and pepper. Heat the oil over medium high heat in a large frying pan. Add the celery, white onion & carrot and cook until browned. Add the chicken legs and brown on all sides. Deglaze the pan with the wine, cover the pan, and simmer for 20 minutes.
Serve two legs per person and divide the pearl onions equally.
Serves 4
Endive, Pear & Goat Cheese Salsas witha Citrus Vinaigrette
Serve with St. Supery Rosé
Who says that salad and wine don’t go together? The secret to this pairing is the citrus “vinaigrette”. Reduced fruit juices add the necessary acidity but are more wine “friendly” than regular vinegars.
- 4 medium endives – slice thinly on the diagonal
- 1 Bosc pear – peeled, cored and sliced very thinly
- 4 oz goat cheese - crumbled
- 1 cup walnuts – chopped, roasted and lightly salted
- 4 oz citrus vinaigrette (recipe to follow)
Combine the first four ingredients in a mixing bowl and toss with the citrus vinaigrette. Divide among four plates and serve.
serves 4
Citrus Vinaigrette
- 2 each - oranges, limes, and lemons – cut in half and juiced
- 1/2 cup walnut oil
- 1 tablespoon shallots – finely chopped
- 1 teaspoon Dijon mustard
- pinch of salt
- dash of white pepper
Place the juice in a non- reactive saucepan. You should have about 1 cup. Reduce the juice by half over medium heat. Allow the juice to cool then add the salt, pepper, shallots, and mustard. Slowly add the walnut oil while whisking the mixture. You will end up with more vinaigrette than needed for the recipe. It will keep in the refrigerator for at least a week.
