Welcome to Episode 5 of The WA Wine + Food Show.
Hosted by Chef Andrae Bopp, Episode 5 brings together husband-wife winemaking team, Amy Alvarez-Wamplfer and Dan Wamplfer, of Abeja Winery & Inn, for a day of food prepping and wine pairing. What’s on the menu for Episode 5? Smoked Pork Ribs with Smoked Potato Salad paired with 2017 Columbia Valley Cabernet Sauvignon, and a Blackened Salmon Sandwich paired with 2019 Washington State Chardonnay. Text your taste buds, because it’s time for a beautiful feast. And if you get a little hungry, we got you: the recipe with ingredients, directions, and tips from Chef Andrae are below.
Let’s chop it up.
We might be a bit biased, but Washington Wine goes great with everything, especially street-style food. And if there’s one thing this series says, it’s that wine is a human experience. In that spirit, we have the recipes below, so you can make them alongside us, and pair them with the featured wine or something of your own choosing. You’ll also see some tips and tricks from Chef Andrae below, and words from our winemakers about the pairings.
Recipe
Grilled/Smoked Coffee Rubbed Ribs
Coffee Rib Rub
- 2 tablespoons freshly ground coffee
- 2 tablespoon kosher salt
- 2 tablespoons paprika
- 1 tablespoon dark brown sugar
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon cocoa powder
- 1/2 teaspoon coriander
Method
Put all ingredients in a bowl and whisk together until it has all blended together. This recipe can be scaled up, for multiple racks of ribs.
You can use as much or as little as you want when rubbing your ribs. Start with an even coating, rubbing in and making sure they are covered.
At this point hey can be grilled, over open indirect flame, smoked until they pull apart easily or wrapped in foil and roasted in a 325 degree oven until they pull apart.
Blackened Salmon Sandwich with Grilled Pineapple Salsa
Grilled Pineapple Salsa
- 1 whole pineapple, peeled and cut in slabs
- Agave syrup
- 2-3 Jalapenos, based on heat level
- 1 onion
- 1 bunch fresh Cilantro
- Salt/pepper
- 3-5 Fresh limes for juicing
Method
Brush the pineapple with a agave syrup and place on a hot grill. Grill each side until it begins to show some color. Remove and let cool. Once cooled, small dice the pineapple and place in a bowl. Small dice the Jalapenos and onion and add to the pineapple. (Chef Tip: salsa is very much a taste thing, so based on the ripeness and the heat of your ingredients you will need to adjust till you get it where YOU like it, here at AK’s Mercado, we drift more towards the bigger, bolder, spicier flavor profiles). Rough chop the cilantro and add to the bowl, Add enough lime juice to pull it all together, then season with salt and pepper.
Rub a salmon filet with your favorite Blackening Seasoning. Saute in a cast iron pan, with plenty of butter. When done, place on a hoagie roll, top with the Salsa and enjoy wit a glass of Abeja Chardonnay!
It’s our hope here to show you just how simple it can be to make some of the most delicious memories with local wines and street-style dishes. We can’t wait for you to get to know #WAwine on a whole new, and next, level.
