Wine Dinner Extra: Jeraboam Night: Black and Bleu Ahi with Duo of Sauces

Black and Bleu Ahi with Wasabi Butter, and Candied Ginger-Kiwi Sauce

Candied Ginger-Kiwi Sauce

1 kiwi, peeled and diced

1 TBS rice wine vinegar

2 TBS lime juice

2 tsp brown sugar

1 ½ TBS peeled ginger, sliced into 2” julienne strips

½ cup orange juice

2 tsp sugar

Wine Dinner Extra: Jeraboam Night: Beef Barley Soup

Beef & Barley Soup with a Southeast Asian Twist

Ingredients:

2 TBS peanut oil

1 lbs stewing beef

2 celery stalks, chopped

1 medium onion, chopped

2 tsp finely chopped fresh ginger

¼ cup pearl barley

2 star anise

½ cinnamon stick

2 cloves

1 tsp chipotle powder, or to taste

4 cups low-sodium beef broth

5 cups water

2 TBS fish sauce, or to taste

1 TBS fresh lime juice, or to taste

¼ cup chopped fresh cilantro

¼ cup chopped fresh mint

2 scallions, finely chopped

Directions:

In a large saucepan, heat the oil over medium-high heat.  Add the beef and cook for about 10 minutes, until browned on all sides.  Using a slotted spoon, remove the beef from the pan and place in a bowl.  Reduce the heat to medium, add the celery, onion, ginger, and barley, and sauté for about 10 minutes, until onion is softened and golden.  Add the star anise,  cinnamon stick, cloves, and chipotle powder and cook for about 2 minutes, until aromatic. 

Return the beef to the pan, add the beef stock, water, and fish sauce, and bring to a boil.  Reduce heat and simmer, uncovered, for about 1-1.5 hours, until the beef is tender.  Using a slotted spoon, remove the beef from the pan.  Cool slightly, then shred the meat.  Return the beef to the pan and cook to heat through.  Add the lime juice.  Taste and add additional fish sauce or lime juice if needed.  Stir in the cilantro, mint, and scallions.  Spoon into soup bowls and serve.

Serves 4

Wine Dinner Extra: Jeraboam

Wine Dinner Extra: Jeraboam Night

January 12, 2013

6:00pm

Hosts: Jean and Dale

A slightly different format with wines provided by the hosts and the rest of us bringing the food.

Wine: Wedge Mountain 2009 Lemberger (Columbia Valley)

Vietnamese Summer Rollswith Peanut Dipping Sauce (Monique and John)

Sherried Mushrooms on Toast (Peggy and Doug)

Jeraboam: Zaca Mesa 2002 Syrah

Beef Barley Soup with aSoutheast Asia Twist (Dorte and Mark)

Andouille, White Bean and Kale Soup with Garlic Croutons and Emmenthaller (Peggy and Doug)

Spanish Tortilla with Garlic Aoli (Peggy and Doug)

Black and Bleu Ahi with Duo of Sauces (Dorte and Mark)

          Wasabi Butter

          Candied Ginger Kiwi Sauce

Korean Short Rib Tacos with Asian Pear and Celery Slaw (Monique and John)

Wine: Wedge Mountain's Crested Butte Tawny

Dried Apricot Pecan Tart (Dorte and Mark)

Vietnamese Coffee Slushy (Monique and John)

Molten Chocolate Cake (Peggy and Doug)

Vanilla Bean Ice Cream (Monique and John)

Chocolate Indulgence Dinner: Spiced Cocoa Dry Rub on Lamb Kabobs

Wines: Wines: Rulo Syrah 2005 (Washington)

                VaPiano Syrah 2005 (Washington)

This cocoa spice rub works especially well with lamb. Although the smell of this rub is quite chocolate-y, the flavor on the grilled meat is very subtle. A whole butterflied leg of lamb can be used.

Makes 1 1/2 cups, enough for 5 pounds of lamb

Ingredients

1 cup Cocoa Powder (unsweetened)

1/4 cup Kosher salt

2 teaspoons dried red pepper flakes, chopped fine

1/2 teaspoon ground cloves

2 tablespoons granulated sugar

4 pounds lamb shoulder and/or leg, cut into 1-1/2 inch cubes

2 red onions

Directions

Combine all ingredients in the bowl of a food processor, spice grinder, or mortar and pestle. Grind until the pepper flakes are crushed into a fine powder. Store leftovers in a tightly covered jar for up to one month.

Generously coat the lamb cubes with the dry rub. Using metal skewers, alter the lamb cubes with pieces of red onion. Let the lamb marinate for up to 12 hours or overnight in the refrigerator.

Light the grill. Remove the lamb from the refrigerator and bring to room temperature before grilling. Grill over direct coals, turning once after 5 minutes. If grill has a lid, cover the meat while it is grilling. Using an instant read thermometer, check the internal temperature of the lamb cubes and remove when the temperature reaches 125 degrees F for medium-rare meat.