Tag Archives: Food Pairings

Cooking with my daughter…

Cooking with my Daughter…

Baby Back Ribs with my baby

 

My 11 year old daughter, Estelle, loves to cook! Her absolute favorite dish right now is a relatively easy and tremendously tasty re-interpretation of a recipe for ribs that I found online.  It is very simple to make and to prepare ahead.  My daughter loves it with sparkling apple juice…but, I think it tastes great with our 2009 Syrah Terra Bella Vineyard.  It brings out all of the smooth, spicy, and jammy notes.  We hope that you try our recipe and let us know what you think or how you would improve it.

Ingredients:

  • 2 slabs of baby back ribs

Dry Rub Ingredients:

  • 1 1/2 cups dark brown sugar
  • 1 1/4 cups sugar
  • 1/4 cup salt
  • 1/4 cup coarsely ground black pepper
  • 1/4 cup paprika
  • few pinches of dried chipotle powder (to taste and only as desired)
  • a bit of any of your other favorite seasonings…hard to go wrong here

Preparation:

Combine all of the dry rub ingredients in a small mixing bowl.  Rub the ribs in the dry rub and wrap in plastic wrap and let marinate in refrigerator for several hours up to overnight.

Preheat oven to 275 degrees F.

Remove ribs from the plastic wrap and cover completely and seal tightly with aluminum foil.  Place the wrapped ribs on a large baking sheet lined with aluminum foil.  Place in the middle rack of your oven.  Cook the ribs for about 2 1/2 hours.

Get your grill going during the last 30-45 minutes in the oven.  Bring your ribs from the oven to the grill and transfer them to the grill.  Be careful because the rib meat will be falling off the bone.  Cook on the grill for about 20 minutes more…turning and basting with your favorite BBQ sauce.  Remove from the grill and serve.

 

Serve with your favorite sides…  We chose a simple Au Gratin Potato recipe and an arugula salad.

 

Setting the scene:

In the winter time, always light a big roaring fire.  It adds warmth and a lovely glow to the whole scene.  It is where we invariably end up after dinner to share an another glass of wine and good conversation…  My wife insists on dressing up the house with fresh cut flowers as it softens the “harshness” of winter and brings a wonderful lightness to the environment.

 

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Rack of Lamb from Chef Budi Kazali

Grilled Australian Rack of Lamb

with Potato Artichoke Hash & Star Anise Demi – Glaze

 

The Ballard Inn in Santa Ynez Wine Country

If you haven’t been to The Ballard Inn either to stay or dine, you should go. Proprietors Budi and Chris Kazali are two of the loveliest people you’ll meet in the Santa Ynez Valley.   Chef Budi cut his teeth at such renowned restaurants as San Francisco’s La Folie and Boston’s James Beard Award winning Blue Ginger.  His French Asian cuisine is not be missed.  Chef Budi created this exquisite rack of lamb recipe with a suggested pairing of our 2008 Espérance red blend.  Enjoy!

Ingredients:

  • 4          10 -12 oz. Rack of Lamb , trimmed of all fat.

 

Potato Artichoke Hash

  • 2 Cups diced Yukon gold potatoes
  • 1 Cup diced sweet potatoes
  • 2 Cups diced artichokes, green outer leaves and centers removed

    Chef Budi Kazali

  • 1 Cup diced red bell pepper
  • 2 Bunches of arugula leaves
  • 1 Cup diced yellow onion
  • 1 TBS. finely chopped garlic
  • 1 TBS. finely chopped ginger
  • 3 TBS. canola oil

Sauce

  • 2  TBS. canola oil
  • 4  Medium shallots chopped
  • 2  Garlic cloves
  • 3  Cups Cabernet Sauvignon or Syrah wine
  • 2  Cups of Chicken stock
  • 3  Cups of Beef stock
  • 1  Star Anise

Preparation:

For Sauce:  Sauté shallots and garlic with canola oil over medium heat.  Deglaze the pan with red wine; simmer to reduce by two thirds.  Add beef and chicken stock and reduce until the sauce coats the back of a spoon.  Salt and pepper to taste.  Strain and set aside.

 

For Hash:  Blanch potatoes and sweet potatoes in salted water until cooked but still firm.  Set aside to cool.  In a large skillet over medium heat, sauté artichokes in canola oil until cooked through stirring frequently about 10 to 15 minutes.  Add garlic, ginger and red pepper and sauté 2 minutes to brown garlic.  Add potatoes and salt and pepper to taste, sauté until potatoes are cooked through and begin to brown.  Add arugula last, cooking just long enough to wilt.

 

For Lamb:  Grill rack of Lamb 6 minutes on bone side and 4 minutes on the meat side on med high heat.  Let rest for two minutes before cutting.

The Ballard Inn's Grilled Australian Rack of Lamb

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