• Asian infused ribs…

    by Richard Oh

    richard 2This was the idea of Chef Luis Osorio from Lalla Grill located at Del Monte Shopping Center, Monterey.  The chef and owner Pat Ottone created an extensive menu that will please everyone in your group.  They offer waffles to tacos to burgers to steaks, numerous salad choices, pastas, and scrumptious desserts.  They are open for breakfast, lunch and dinner.  The flavors are authentic to match the origin of the country where the dish was first created.

    Pat and Chef Luis are putting their pizza making skills to good use. They both attended a pizza school in San Francisco taught by a world-renowned pizza chef.  It was an intense week long course. Pat just installed a new pizza oven and pizza dough mixer., so they make the dough fresh daily. The new pizza oven can fully cook a pizza in four minutes.  It produces high extreme heat up to 800˚ F. Now that’s hot!  The outcome is a nice crunchy crust on the outside with a soft delicate inside.

    I tried the wild mushroom pizza and it was delightful. Try one for yourself.

    Lalla Grill has a wide range of beers, nice wine list, amazing cocktails, outside seating, and a beautiful bar.  The staff is attentive and will take care of you.  I’m glad that Luis seeks to cultivate his culinary skills as well as adding inventiveness to the wonderful gastronomic experiences that he creates.  Please visit Chef Luis and his remarkable staff soon.

    The Sauce:

    1 cup orange juice
    ½ cup hoisin sauce
    ½ cup chili garlic sauce
    ½ cup oyster sauce
    ½ cup black bean sauce
    1 TSP Siracha sauce
    2 TSP brown sugar

    Add all ingredients in a large bowl and mix.  Then transfer it into a large sauce pan.  Bring to a boil on medium heat stirring occasionally.

    The Ribs:

    3 TSP whole mustard seed
    2 TSP whole black pepper
    2 TSP coriander seed
    1 cup white wine vinegar
    1 cup white wine
    ½ cup soy sauce
    3 Tsp. minced ginger
    Full rack of ribs


    Cut the ribs into individual pieces.  Place the ribs in a large pot and add enough water to cover the ribs.  Mix all the ingredients in a large bowl then add to the pot.  Bring to a slow boil on low to medium heat for three hours.   Let it cool then drain the water.  Make sure the ribs are pretty dry.  Then heat rice or canola oil in a medium pot.  When it’s nice and hot carefully place four to six ribs for 3-4 minutes.   Transfer the ribs into the sauce and toss.  Plate the ribs with sticky rice and red cabbage as shown.  Or you may use other vegetable to your liking.  The ribs will have a nice crunch on the outside and very tender and moist on the inside.  You can add more or less of the Siracha to adjust the spiciness.  I like mine more on the spicier side.  These were some of the tastiest and more flavorful ribs I’ve ever had.  Frying them briefly added a nice texture and captured the moistness on the inside.  You’ll go crazy over these ribs.

    The wine:

    2010 Paraiso Pinot Noir, Santa Lucia Highlands.  The grapes are all estate grown.  They used four different clones in making this wine.  It was aged in oak for 11 months.  The wine has a nice structure with bright acid.  I got cherries, strawberries, earthy undertones, hints of raspberries, with a spicy finish.  It transitions very nicely from start to finish.  Lalla Grill offers it by the glass and bottle.  It’s a great compliment to the ribs as well as the pizza and many other items on the menu.  The winemaker, David Fleming, did a fabulous job in producing an enchanting Pinot Noir.  He is passionate in what he does and it shows in every bottle that he creates.  Keep up the good work Dave.  Visit www.paraisovineyards.com for more information.

    If you have any questions or comments, please email them to me:  Richard@ottercovewines.com

    posted to Cedar Street Times on December 5, 2013

    Topics: Oh, Have A Taste!


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