December 2012 – Page 3 – Girl Who Would be KING on Life, Style and INSPIRATION.

Simple & Satisfying – Asian Inspired Marinade

For this recipe we used a Standing Pork Rib Roast. The cut makes a show-stopping centerpiece for an elegant dinner. This marinade can also be used for beef, chicken or fish.

MARINADE for a 5-6 lb. Rack of Ribs. Each rib equals one good serving per person with sides.

First slice but do not cut through the ribs on both sides.

*This part is optional but gives it more flavour. Rub the roast outside & in between each rib first with some sea salt & pepper (I use an “everyday spice” which besides salt & pepper includes coriander, mustard seed & paprika). Then mix together in a bowl the following ingredients:

1/3 cup of Molasses and 1/3 cup of Maple Syrup

½ cup low sodium soy sauce

2 Tbsp. fresh lemon juice (about 1/2 a lemon)

2 Tbsp. grated fresh ginger (about 2 inches of ginger)

4 tsp. minced fresh garlic (about 4 medium size cloves)

4 tsp. Thai red curry paste OR;

**2 tsp. Thai sweet red chilli sauce & 2 tsp. Sambal Oelek (ground fresh chili paste) which is what I used.

2 tsp. grated lemon zest (from about 2 small lemons)

2 tsp. Sesame Oil

½ tsp. ground Coriander

Mix all the ingredients together and in a plastic Ziplock bag let marinate with roast for at least 2 hours.

Remove Pork from marinade. Two ways to bake: To bake as a circular standing rib roast then form a circle with the rib ends up. Tie rib ends together (see photo).

For standing roast just place on a baking sheet lined with foil or a dutch oven with ribs side up (see above photo).

Bake at 400 for a minimum of 25 minutes or until pink in the middle. Internal temperature to the thickest part of the meat should be 145 degrees minimum.

Serve with rosemary potatoes & roasted brussels spouts or broccoli.

FUN

Scene in the City – Raising the Tasting Bar

At Vancouver Urban Winery. The concept at this appealing new spot is to bring the consumer closer to the winemaking experience in a more meaningful way. Yes I get it. I sampled a few wines last week at this place which is unlike any other tasting experience in British Columbia or the rest of Canada. It is a unique experience because you can sample wines from the different wine appellations across BC with 36 rotating wines-on-tap. You can choose from the 5 tasting menu options or customize your very own tasting. You can learn a bit about wine making too.

My friends and I decided to go with the sommeliers recommended 5 tastings perfectly paired with the chosen local food selection. Pairing wines with distinctive local foods makes for an experience that your taste buds won’t forget. You can always expect something different as new food selections and rotating wines-on-tap come in weekly.

The Vancouver Urban Winery tasting bar focuses on promoting local artisan foods with locally made jams, jellies, salts, antipastos, pasta sauces, banana breads, beef jerky and much more available in their local wine shop. The winery manufactures, packages, imports and distributes wine for multiple brands including their own “Roaring Twenties Wine Co.” which you can also purchase.

The Vancouver Urban Winery is also currently the home of FreshTAP, a company specializing in packaging fine wines in stainless steel kegs for the emerging wine-on-tap category. We were fortunate that founder Steve Thorp was in the house and told us about the process.

The 7,700 square foot location with 24-foot ceilings and large exposed wood beams dating back to 1923 is just two blocks off Gastown’s historic Railtown district and also operates as a unique special events space. Right now their tasting room is only open to the public on Thursday & Friday evenings from 6:00 – 9:00 p.m. Cheers!

They are located at 55 Dunlevy Ave.

http://vancouverurbanwinery.com/