It was Sunday evening; the sun was going down and the first thing I felt like doing was getting on my website to blog about the great weekend I had in Palisade and Grand Junction area enjoying the The Mountain Winefest.
With an estimated 7000 tickets sold and countless Colorado winemakers, live entertainment (as opposed to dead entertainment) and chef demos all thru the day, what is not to love? I had the pleasure of being the feature celebrity chef and the 12 noon demo guy, flanked by other great chefs and Local Culinary students, (I will provide a link to the school as soon as I get the proper link). Any whooo, It was a smashing success!
For my demo, I was very lucky to have over 100 people in attendance, it must of been my lucky day-I may have only offended 10% of them. Yee Haw!
I prepared an Asian BBQ pork short rib with a Gala apple ‘salad’. So, by request and my promise, here are the recipes for those delicious little niblets.
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1 rack of pork ribs, cut in half by your butcher
Some carrots, celery and onions all chopped
TB of whole black peppercorns
A couple bay leaves
1/2 cup chopped fresh ginger
What to do:
Oven: 300 degrees
Heat a grill or large saute’ pan, season ribs with salt and pepper and sear meat side until nice and browned. Place ribs and all the other ingredients in a roasting pan and cover the ribs with with warm water. Cover the pan tightly with foil and place in oven. Cook for 4 to 6 hours or until meat is very tender.
Remove from oven and let cool overnight in broth in the fridge. Save for later.
My Asian BBQ Glaze
1/4 cup sesame oil (any oil is ok)
1/2 cup chopped garlic
1/2 cup chopped ginger
2 dried ancho chilies (again, any dried chili is fine, just be careful of the heat. Marilyn Monroe knows “Some like it hot”)
1 cup brown sugar
1 cup apple cider vinegar
2 cups Hoisan sauce
1/2 cup fresh lime juice
1 cup fresh cilantro
S&P
How to make it:
In a med sized sauce pot, heat oil over med heat. Add ginger and garlic and sweat and stir and sweat and stir until very fragrant.
Add and melt in brown sugar
Add the seeded dried chilies
Pour in the apple cider vinegar and bring just up to a boil
Add the Hoisan sauce, reduce heat and simmer for 30 minutes, stir ever so often, DO NOT BURN.
Add the cilantro,and lime juice and turn off the heat.
Blend in a blender or food processor and strain.
Reserve.
Now, the hit of the day – Gala Apple “Salad”
2 Gala or Granny Smith apple, 1/4′d and sliced very thin
2 cup thinly sliced red cabbage
1 cup thinly sliced fennel root
1/2 cup each of fresh mint leaves, cilantro, and chopped green onion
1/4 cup honey
1/4 cup Miran
1/4 fresh lime juice
Salt
Combine all ingredients in a mixing bowl and toss. Chill until service – only if service is within 30 minutes. Best to chill all the ingredients separate and combine just before service.
Time to put it all together:
Take ribs and cut into portion size, in a bowl, toss with some of the bbq sauce so they are well coated. place on grill and cook until hot.
Remove and sprinkle with sesame seeds and serve with apple salad. Feel free to glaze with more sauce to your liking.
I really had a great time cooking for all the food lovers in the grand valley. I will be posting on Wednesday the Corn soup recipe I did for my chefs dinner at the Doubletree Hotel friday night,
Love ya all! Be sure to subscribe to my blog and comment
Glenn
