Category: Wine

Ingredients

4 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
1/2 cup reduced-sodium soy sauce
1/2 cup white sugar
2 tablespoons honey
2 tablespoons minced garlic
2 tablespoons ground black pepper
3 tablespoons water
1 tablespoon Asian (toasted) sesame oil
1 1/2 tablespoons Asian plum wine

Directions

Wash the ribs, removing any stray bits of bone, and allow to drain for 30 minutes.

Whisk together the soy sauce, sugar, honey, garlic, pepper, water, sesame oil, and plum wine until the sugar has dissolved; pour the mixture into a 1 gallon plastic zipper bag. Place the ribs into the marinade, squeeze all the air out of the bag, zip it up, and refrigerate at least 24 hours.

The next day, remove the ribs from the refrigerator and allow to come to room temperature before grilling. Remove the ribs from the marinade and discard the marinade.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the ribs until browned and no longer pink inside, 4 to 6 minutes per side.

Ingredients

4 portobello mushroom caps
1 tablespoon olive oil
1 tablespoon butter
1 shallot, thinly sliced
1 cup white wine

Directions

Preheat grill for high heat.

Place mushrooms onto the grill, smooth side up. Grill until they start to soften, about 10 minutes. Turn over, and grill on the other side for about 5 minutes.

Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add the shallot, and fry for a few minutes, stirring frequently.

Remove mushrooms to a cutting board, and slice. Place into the skillet, and increase the heat to high. Cook for about a minute, then pour in the wine. Continue to cook and stir until the wine is nearly evaporated. Remove from heat, and serve.

Ingredients

1 1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
8 cups torn Boston lettuce
1/2 cup crumbled blue cheese
1/2 cup dried cherries or dried cranberries
1/2 cup pine nuts or coarsely chopped walnuts, toasted
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Ingredients

1/4 cup vegetable oil
2 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1/2 teaspoon dried dill weed
1/8 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon dry mustard
1/8 teaspoon ground black pepper

Directions

In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled.