Teriyaki Glazed Spare Ribs

teriyaki-ribsINGREDIENTS:
•  2 (4 pound) racks pork spareribs, trimmed of excess fat
•   ½ cup Chinese Five Spice
•  Sea salt and fresh ground pepper

GLAZE INGREDIENTS:
•  1 cup low sodium soy sauce
•  1 cup grapefruit juice
•  ¼ cup hoisin sauce
•  ¼ cup ketchup
•  3 tablespoons rice wine vinegar
•  ¼ cup brown sugar
•  1 fresh red chili, minced
•  2 garlic cloves, smashed
•  2 inch piece fresh ginger, whacked open with the flat side of a knife
•  2 tablespoons sesame seeds, for garnish
•  Chopped fresh Cilantro and green onion, for garnish

DIRECTIONS:
Preheat the oven to 300 degrees. Rub the ribs all over with the five-spice powder, then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow roast until they are almost tender, about 2 hours.

Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.

When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone.

Just before serving, preheat the broiler. Baste the ribs again and brown them under the broiler for 5 to 8 minutes (or to desired level of crispness, keep an eye on them, they can burn quick). Separate the ribs with a cleaver or sharp knife, pile them on a platter and pour over remaining sauce. Sprinkle with sesame seeds, cilantro and green onion as desired.  Recipe courtesy of Tyler Florence.

LimitedSyrGren-prnt Cambridge Cellars Limited
Syrah Grenache
Dry Creek Valley, CA

Cambridge California Cellars strive to produce wines that embody the designations from where they are grown.  Their “Limited” wines represent those rare, exceptional lots from distinguished appellations throughout California’s wine country.  The Syrah Grenache is sourced from Dry Creek Valley, specifically the Simpson Vineyard that sits on the northern end with a cooler climate.  Situated between the Russian River and Lake Sonoma, the vines are well-irrigated and produce ripe, plump styles of wine.  Most known for growing exceptional Zinfandel, Dry Creek has expanded its reputation over the years and is now growing excellent Rhone and Bordeaux varietals.

DougFrost“Syrah and Grenache, these two grapes play well together. Grenache for its raspberry, white pepper and mint notes and Syrah for its more brooding black pepper along with darker fruits like cherry and plum. This is just tannic enough to ask for food to accompany it.” – Doug Frost, MS, MW


Winemaker: Douglas Danielak

Appellation: Sonoma County, California
Varietal Blend:  60% Syrah, 40% Grenache
Analysis: 15.9% alcohol / volume

Crab Cakes with Curry Aioli

Sauvignon Blanc is a great pairing for seafood, but because it is still cold outside, we wanted something comforting that could easily be whipped up during the work week. The curry aioli adds a nice heat element to this dish and highlights the brightness of this wine.

crab-cakes-recipeINGREDIENTS:

• 1 teaspoon Madras curry powder
•  ¾ cup mayonnaise
•  2 tablespoons crème fraiche
•  2 tablespoons fresh lemon juice
•  1 tablespoon snipped chives
•  1 tablespoon minced parsley
•  1 tablespoon minced tarragon
•  1 cup panko bread crumbs
•  1 pound lump crab
•  ½ cup canola oil
•  1 tablespoon Champagne vinegar
•  Salt & pepper to taste

DIRECTIONS:

In a bowl, whisk ½ cup of the mayonnaise with ¼ teaspoon Madras curry powder. Let chill.

In a mixing bowl, combine the remaining mayonnaise with crème fraiche, lemon juice, chives, parsley, and tarragon. Season with salt and pepper. Fold in the crab, form into 4 patties and coat with the panko. Transfer crab cakes to a lightly oiled baking sheet and let chill.

Preheat the broiler and position a rack 8 inches from the heat. Drizzle the crab cakes with 2 tablespoons of oil and broil for about 12 minutes or until golden and crisp (ok to turn once). Transfer to plates and drizzle with curry aioli.  Add a lightly dressed arugula salad if desired.   Recipe courtesy of Food & Wine magazine.

Limited_SB13_BottleshotSilky_StickerLIMITED CAMBRIDGE CELLARS
SAUVIGNON BLANC
DRY CREEK VALLEY, CA

Cambridge Cellars strives to produce wines that embody the designations from where they are grown. Their  “LIMITED” wines represent those rare, exception lots from distinguished appellations throughout California’s wine country.  Dry Creek Valley is anchored in by two distinct areas of water – Lake Sonoma to the north and the Russian River to the south.  Sauvignon Blanc is the standout white varietal as it thrives in moderate conditions that are neither too cool nor too warm. Dry Creek is blessed with a steady fog in the morning coming in from the San Francisco Bay and by afternoon temperatures are warm and dry, allowing the Sauvignon Blanc grape to reach maximum potential.

Douglas-Danielak-winemakerDOUGLAS DANIELAK, WINEMAKER

“Our Limited is a beautiful example of crisp, ripe and fresh Sauvignon Blanc. Bright fruit notes of pink grapefruit, peach and apple open on the palate, with vibrant acidity and a rich mouth-feel through the finish. ”

 VARIETAL: 100% Sauvignon Blanc
APPELLATION: Dry Creek Valley, California
ANALYSIS: 13.2% alc/volume

FEATURED WINE CLUB WINE: January 2015