March Wine Friday: Ribs and Zinfandel

March 30, 2009

March Wine Friday: Ribs and Zinfandel

左起:

2005 OZV -- Lodi Old Vine Zinfandel
2006 Bogle -- Old Vine Zinfandel
2007 Angels Creek -- Lodi Zinfandel
2002 Laurent's Palo Alto Reserve
2006 Pescorosso Primitivo
2007 Barefoot -- Lodi Zinfandel
2006 Query -- Napa Zinfandel
2006 Kenwood -- Sonoma Zinfandel
2006 Storybook -- Mayacamas Range Zinfandel
2005 Boeger -- El Dorado Zinfandel

Ribs是老公的最愛食物之一, 而三月份的品酒會, 主題就是肋排與Zin. 而我們找到的二個網路肋排食譜都很讚, 不過前一天就要先將肋排醃好醬汁過夜, 當天則用低溫(275F)在烤箱裡慢烤六七個小時 (因為只有一個烤箱, 但有二個肋排食譜是用不同溫度, 所以將就用低溫的那個做), 感覺上比較耗時一點, 但不難做. 可惜照片無法呈現那種入口即化, 鮮美多汁的肉, 輕易的和骨頭分離的情況.

1. Soy Sauce–Marinated Ribs (Hawaii Style)

2. Tequila and Lime Baby Back Ribs with a Guava and Ginger Glaze

3. Pasta with Artichokes, Pancetta, Mushrooms, and Peas Download Pasta Recipe 這道菜很好吃, 當作主菜也很夠份量, 唯一的缺點, 是新鮮的Artichokes處理費工耗時. 記得要買大顆一點的Artichokes, 不然忙到最後, 能吃的部份不多, 不夠經濟實惠.

4. Asparagus with Citrus and Oregano 這道菜的做法再簡單不過了, 基本上就是將蘆筍洗淨, 切除尾端不要的部份, 然後倒進做好的醬汁, 一起放進微波爐熱幾分鐘, 好了後再將切好的橘子片放上去, 就是好吃的一道菜 (記得挑細一點的蘆筍, 口感好些).

5. Rhubarb Plum Tart With Orange Glaze 因為現在不是Rhubarb的季節, 所以廚師Candy改用Plum, 一樣好吃.

Posted on March 30, 2009 at 09:12 PM in Recipes: Desserts, Recipes: Main Dish, Recipes: Salad & Soup, World Wide Wines | Permalink

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Comments

真的嗎
可是我怎麼覺得粗大的蘆筍好難咬喔
我去年六月去西雅圖的時候
發現他們的蘆筍都好細喔
不過沒機會吃
後來我回到矽谷
買過細的和粗的蘆筍吃
我比較喜歡細的耶
還是我不會挑呢

Posted by: sabrina | April 01, 2009 at 09:01 PM

蘆筍應該是挑尾端粗大的比較嫩喔

Posted by: Ruby | April 01, 2009 at 08:43 PM

哪裡哪裡
充其量只是照的比較清楚而已啦
還有很大的進步空間
我繼續學習

感謝你的留言

Posted by: sabrina | April 01, 2009 at 03:54 PM

Every dish looks so good. Bravo!

Posted by: Min-Chun Ku | April 01, 2009 at 05:30 AM

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