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    Notes - August 29, 2013


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the latest episode Chris and Mark joined Brad to talk about Caliterra Tributo Chardonnay, d'Arenberg The High Trellis Cabernet Sauvignon, Dopff au Moulin Cremant d'Alsace Cuvee Julien Brut and Barone Ricasoli Rocca Guicciarda Chianti Classico Riserva

    Have a listen!

     

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Here is a recipe which will work well with both the d’Arenberg High Trellis Cabernet Sauvignon and the Ricasoli Rocca Guicciarda Chianti Classico Riserva.

    Kalbi (Korean Barbequed Beef Short Ribs)

    1 can of cola (very cold)
    1/2 cup soy sauce
    3/4 cup white sugar
    1/4 cup sesame oil
    5 cloves of garlic, minced
    1/2 of a medium yellow onion, chopped
    3 large green onions, cut into small pieces
    2 tblsp toasted sesame seeds
    1/2 tsp of red pepper flakes
    4-6 pounds of Korean short-ribs
    (Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill).

    Place ribs in a shallow baking dish. Mix ingredients together in a bowl and pour over the ribs, cover and refrigerate overnight. 

    Heat grill to medium-high. Grill ribs for 3-4 minutes per side until done.

    Garnish with additional slices of green onion and toasted sesame seeds.




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