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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

deLorimier Winery 2009 Primitivo - Osborn Ranches Alexander Valley and Barbecued Baby Back Ribs with a Zinfandel BBQ Sauce, alongside a Salad of Corn with Roasted Chiles, Creme Fraiche, and Cotija Cheese

Presented by: Carole and Marshall Ward

Zinfandel BBQ Sauce



1 cup Zinfandel wine
¼ cup packed dark-brown sugar
¼ cup apple juice
2 tbsp. apple cider vinegar
1½ cups homemade or prepared marinara sauce
½ cup freshly squeezed orange juice
½ cup ketchup
2 tbsp. molasses
2 tbsp. Worcestershire sauce
1 tbsp. corn syrup
1½ tsp. canned chipotle chiles
1½ tsp. New Mexico chile powder
½ tsp. coarse salt

In a medium nonreactive saucepan, combine wine, sugar, apple juice, and vinegar. Bring to a boil, and cook until reduced by two-thirds. Add marinara sauce, orange juice, ketchup, molasses, Worcestershire sauce, corn syrup, chipotles, chile powder, and salt. Bring to a simmer and cook, uncovered, for 30 minutes.

Recipe from:
sodarockwinery.com
Makes 3 cups


Corn with Roasted Chiles, Crème Fraiche,
and Cotija Cheese

3 tbsp. canola oil
1 medium red onion, finely chopped
2 cloves garlic, finely chopped
1 serrano chili, roasted, peeled, seeded, and finely chopped
1 poblano chili, roasted peeled, seeded, and finely chopped
1 red bell pepper, roasted, peeled, seeded, and finely chopped
2 cups fresh corn kernels (can be grilled before removing from cob)
2 tbsp. cold unsalted butter
2 tbsp. crème fraiche (can substitute sour cream)
2 tbsp. finely chopped cilantro
Juice of 1 line
Kosher salt and freshly ground pepper
¼ cup cotija cheese

Heat the oil in a large sauté pan over medium-high heat. Add the onion and cook until soft, 3-4 minutes. Add the garlic and serrano chili and cook for one minute. Stir in the poblano, red pepper, and corn. Cook until the corn is tender, 8-10 minutes.

Stir in the butter, crème fraiche, lime juice and cilantro. Season with salt and pepper to taste. Transfer to serving bowl and sprinkle the top with crumbled cotija cheese.

Recipe from: Bobby Flay Mesa Grill Cookbook
Serves 4

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Chalkboard Restraurant