Napa Weekend...

A brightly coloured weekend in Napa Style with Michael Chiarello recipes... $50 + $5 shipping or matted & framed (11 x 11) $100 + $10 shipping EMAIL ME

Baby Back Ribs with Espresso BBQ Sauce...
Serves: Serves 6For the ribs:
3 racks of baby back ribs
Gray salt and freshly ground black pepperFor the sauce:
1 cup honey
1/4 cup soy sauce
1/2 cup balsamic vinegar
1 cup ketchup
1/4 cup espresso
2 tablespoons extra virgin olive oil
2 tablespoons minced garlicor
2 cups Tuscan Bar-B-Que SauceDirections Preheat the oven to 325 degrees F.Cut each rack of ribs in half. Season with salt and pepper. Stack the ribs on a foil-covered baking sheet, in two piles of 3 pieces. Bake in the oven about 2-1/2 hours, or until tender, rotating the ribs every 30 minutes.Remove the ribs from the oven and cover them with foil to keep them moist and tender.For the sauce:In a bowl, whisk together the honey, soy sauce, vinegar, ketchup, and espresso.Place the olive oil and garlic in a small sauté pan. Cook over low heat for about 1 minute, or until it turns a golden brown. Remove from heat. Add to the honey mixture.Place the honey mixture in a saucepan and bring to a simmer for 15 minutes to blend the flavors.To complete the ribs:Preheat oven to 425 degrees F, or preheat a grill. Brush the BBQ sauce on both sides of the ribs, and arrange them in a single layer.Turn and baste the ribs as they cook. Remove when the ribs are glazed and carmelized, about 15 minutes.

Grilled Fennel Spiced Vegetables...

1-1/2 pounds medium size Yukon gold potatoes, halved lengthwise1 bunch medium size carrots with tops, halved lengthwise with the tops trimmed2 large bulbs of fennel, stems and outer layer removed3 small green zucchini 1 lb. large crimini (brown) mushrooms, cleaned1/3 cup extra virgin olive oil plus some for drizzling2 tablespoons toasted fennel spiceGray Salt and black pepperOne half of a lemon

White Wine California Citrus Sangria...


Serves: 8 to 10 Servings3 bottles pinot grigio 1 1/2 cups brandy 3/4 cup orange liqueur 1/2 cup sugar 1 orange, thinly sliced 1 blood orange, thinly sliced 3 kumquats, sliced 1 lime, thinly slicedDirections In a large pitcher, combine the wine, brandy, and orange liqueur. Pour in the sugar, stir or shake the pitcher thoroughly to mix. Add all citrus slices at once. Allow the mixture to sit for 1 hour before serving to allow the citrus flavor to come through.

And for DESSERT... Grill Peaches on the bbq... remove, slice them or not, sit them on top of French vanilla ice cream and drizzle with carmel sauce! DELICIOUS!

Studying these recipes today... should be ready to go by Sunday... YUM! Who's come over? Will have to double or triple recipes!

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