S E P T E M B E R / O C TO B E R 2 0 1 4 21 The Rib Cook-off Inspiration: Pam along with four other female winemakers comprised the first female team in the competition, themed “Good eatin’ in the garden of Eve’s Ribs.” This all-women wine team, “Eve’s Ribs,” threw down an outstanding presentation, competing against four all-male teams in the 8th Annual Chi Chi Miguel Throwdown. The all-gal group was in the company of Emeril Lagasse, whose team also competed with the five winemaker/chef teams in the blind rib judging contest. It’s all about the ribs, which was the inspiration for the dinner menu. As Pam proclaims, it’s a special process. First there is the specialty rub, which is a key ingredient to the winning outcome, and next it’s how you cook them—slow, slow, slow. The real topper is the blackberry cab glaze; just be sure to be over-generous with the glaze, which is where the caramelized goodness comes from. It’s a true art form bringing this rib masterpiece together. The reward is eating them—when the meat falls off the bone and melts deliciously in your mouth. What can I say? Just be sure and take a breath between bites. You will just have to try the recipe in the sidebar and see for yourself. For more information: Crocker Starr • www.crockerstarr.com Chi Chi Miguel Throwdown • www.chichimiguel.com Dynie Sanderson is a Napa Valley luxury home realtor at RE/MAX Gold Napa, a food, wine and travelwriter, and the former publisher of Napa’s GuestWest Magazine. dynie@napagourmethomes.com photos by Kari Ruel Pam Starr ’s Rib Diner Menu • Cucumber Yogurt Soup al Fresco • White Corn Red Bell Pepper Arugula Salad • Cheesy Potato Cupcakes • Eve’s Ribs with Blackberry Zinfandel Pepper Glaze • Tangerine Yogurt with Ginger Cookies Wines • Crocker Star Wines 2013 Sauvignon Blanc 2011 Casali Malbec Blend 2011 Cabernet Sauvignon “Stone Place” Desert Wine 1998 Robert Mondavi Botrytis Sauvignon Blanc “Eve’s Ribs” Recipe Rib RUB 3 Tablespoons sea salt 1½ Tablespoons sweet paprika 1 teaspoon garlic powder 1 teaspoon black pepper 1 teaspoon cayenne pepper Rub on ribs, let sit 20 minutes Blackberry Zinfa ndel Peper Glaze 1 cup puree of fresh blackberry ¼ cup blackberry jelly 3 cups zinfandel 1 bay leaf 2 Tablespoons Worcestershire sauce 1 Tablespoon Pick-A-Peppa sauce 1 stick cinnamon ½ lemon, zested and juiced Combine all ingredients for glaze in 6-quart pot, bring to boil, reduce to medium and allow mixture to reduce to glaze consistency, about 30 minutes. Strain through fine mesh strainer, reserve and keep warm until ready to use. Baby Back Ribs 4–5 pounds Place ribs on sheet pan, coat evenly with rub, cover and allow to sit 1-2 hours. Pour 1 cup chicken stock into bottom of pan; make a tight cover over the ribs with aluminum foil. Preheat oven 275 degrees F. Cook baby back ribs for 3 hours; remove and cool 30 minutes. Adjust oven to broil. Generously coat the ribs with glaze and broil until the ribs are browned and caramelized— approximately 5 minutes. Remove ribs from oven and use a sharp knife to cut ribs apart. Serve ribs with some of the leftover glaze if desired. For all of Pam Starr’s Rib Dinner recipes and tasting notes on the wines go to Napa Valley Life’s website nvlmag.com. september/ october
NVLife_SeptOct_2014
To see the actual publication please follow the link above