Stolen Recipe

I found this recipe in a Wine Spectator magazine in some office somewhere and surreptitiously tore it out. Rude, I know. Undoubtedly, some poor soul will eagerly turn to the page indicated in the table of contents just to find it missing. I know it's happened to me more than once. So, the best I can do now is share it with all of you (all three of my readers!) to soothe my troubled conscience!

The article recommends pairing it with a dry riesling, The chef chose Joh. Jos. Christoffel Erben Riesling Kabinett Mosel Urziger Wurzgarten 2011. Wine Spectator also recommends Dr. Heidemanns-Bergweiler Riesling Kabinett Mosel Wehlener Klosterberg 2012 or Alfred Merkelbach Riesling Kabinett Mosel Urziger Wurzgarten 2011

Lamb Ribs Sauerbraten With Caraway Yogurt

2 cups red wine vinegar
5 garlic cloves, peeled and smashed
1 bay leaf
2 tbs kosher salt
20 whole black peppercorns
10 whole juniper berries
Well-trimmed slab of lamb spare ribs (lamb breast), about 2 lbs or 12-16 ribs
1 cup plain Greek yogurt
2 tsp fresh lemon juice
1 tbs finely ground caraway seeds
0.5 tsp kosher salt, plus more for seasoning
0.25 tsp freshly ground black pepper plus more for seasoning
Vegetable oil or other oil for deep frying
1 cup all-purpose flour
1 tbs caraway seeds

Put the vinegar, garlic, bay leaf, salt, peppercorns, juniper berries and 2 cups water in a large saucepan. Bring to a boil over high heat, stirring a few times. Remove from heat. Place the ribs in a large shallow pan and pour the hot marinade over the top. Cover and refrigerate 6 - 24 hours.

Preheat the oven to 300 degrees F. Transfer the ribs and marinade to a roasting pan, and cover the pan tightly.

And that's all I got - the rest is torn - that's what happens when you're trying to be sneaky.

Rappahannock Shipment - December 2013 Selection

Haven't tried either of these, but they both sound good. In fact, I'm pretty certain I'm going to make the Pot Roast with Prunes for dinner tonight -- you know -- the good ole Friday night date. I did get a good chuckle out of the tasting notes on the 2011 Cab Franc - what the hell is bramble fruit?

2011 Noblesse Cabernet Franc

Aromas of currants, sun kissed bramble fruit, cloves, with a hint of forest floor, all precede flavors of reduced cranberries and sweet plums, wrapped in a veil of cedar and white pepper. Soft integrated and approachable tannins followed by bright acidity, make for a red wine for any occasion. Try pairing it with a simple grilled venison or pork loin.

Grilled Pork Loin (Alton Brown)

1 whole pork tenderloin, approximately 1 lb

1 lime, zest finely grated

0.5 cup freshly squeezed lime juice

0.25 cup honey

1.5 tsp kosher salt

0.5 tsp garlic powder

1 chipotle chile pepper in adobo sauce

1 tsp vegetable oil

1 tbs chopped fresh cilantro leaves

Trim the pork tenderloin of any excess fat and silver skin. Place the lime zest, lime juice, honey, salt and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1 gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal. marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use. Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator. Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal into the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2-3 minutes. Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Cover and cook for 12 - 15 minutes, turning every 1.5 - 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F. Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminium foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

2012 Noblesse Cabernet Franc

Delicious aromas of dates and figs with a backdrop of pomegranate, and cherry preserves. Supple tannins, a full rich mouth-feel, and lingering finish, follow flavors of ripe plum and toasted coconut, complimented by hints of cinnamon and nutmeg. Try this wine with a slow cooked pot roast with dried plums.

Pot Roast with Prunes (Southern Cooking)

5 lb Pot Roast

2 tsp salt

0.25 tsp ground ginger

0.25 tsp pepper

2 tbs butter

2 tbs olive oil

3 cloves garlic, minced

3 onions chopped

1 cup dry red wine

0.5 cup beef stock

1 cup pitted prunes, soaked in 1 cup water

0.5 lb zucchini, cut in 2" pieces

1 cup small mushrooms

Rub pot roast with salt, pepper, and ginger; brown on all sides in butter and oil in skillet. Combine pot roast with remaining ingredients, except zucchini and mushrooms; put in crockpot. Cover and cook on low 8 - 10 ours until roast is tender. Add zucchini and mushrooms; cover and cook on high 30 - 45 minutes longer.

November 2013 Rappahannock Selection

Got our shipment of Rappahannock wines and tried the 2012 Rose - second bottling - which was really nice, but the Veal Scallopini with Brown Butter and Capers they recommended to pair with it just didn't rock my world, so not blogging about that. They did recommend pairing it with the turkey, stuffing, and cranberry dressing though - so maybe I'll give that a shot.

In the meantime, I haven't tried the Lamb Meatballs yet, but they sound good, so, here goes.

2011 New World Red

A wonderful blend of our family's Cabernet grapes, from California and Virginia, begins with aromas of caramelized cedar, toasted coconut, and sweet ripe plums; leading to flavors of black cherries, Christmas spice, and a hint of molasses. Mouth coating tannins precede a lingering finish making this a perfect wine to saddle up to your favorite cut of barbequed pork, or braised short ribs.

For this month, they recommended pairing it with Lamb Meatballs - recipe below.

Lamb Meatballs (Sally Fallon, Nourishing Traditions)

2 lbs grass-fed/finished pasture raised ground lamb
1 medium onion
2 tbs olive oil
1 tbs dried rosemary or thyme
2 eggs
2 cups whole grain bread crumbs
1 cup cream
1 tsp sea salt
1 tsp pepper
1.5 cups flour
0.5 cup red wine
2-3 cups beef or lamb stock
2-4 ripe tomatoes, peeled, seeded, and chopped or 1 can tomatoes, drained and chopped
2 cups spinach, chard, kale, or beet greens, chopped

Saute' onion and rosemary in 2 tbs olive oil until soft. Meanwhile, soak bread crumbs in cream. mix onion mixture, eggs, bread crumbs, sea salt, and pepper with ground lamb. Form into 1" balls. Dredge in flour and saute' a few at a time in olive oil. pour out browning oil and add red wine to pan. Bring to a boil, scraping up coagulated juices in the pan with a wooden spoon. Add stock and tomatoes and reduce by boiling until sauce thickens, skimming occasionally. Add meatballs and chopped greens to sauce and simmer for about 15 minutes or until meatballs are cooked through. Serve with basic brown rice or buckwheat or brown rice noodles.