Recipes by Chef Christopher Greenwald

BDX Braised Baby Back Ribs with Spicy Chili Sauce

2 racks baby back pork ribs

1 stalk lemongrass (minced)

1 bunch coriander roots (washed well)

Juice of 2 limes

½ cup fish sauce

¼ palm sugar

6 cloves garlic

2 red chili’s (optional)

1 cup Iron Horse 2004 BDX-3

Render the racks of ribs by peeling off the membrane on the underneath side of the rack, when this is done set racks aside in a shallow container long enough to hold everything (it is possible to cut racks down to fit vessel). In a blender blend remaining ingredients holding back about ½ cup of wine. Marinate pork in mix overnight. Heat oven to 300 degree. Pat ribs dry and discard marinade. Place ribs back in pan and add remaining wine. Cover and braise for 2 hours. Uncover and keep in oven increasing heat to 350 for 1 hour basting every 15 minutes. These ribs should emerge golden brown and nicely caramelized. If they seem a little less than spectacular, keep them in oven and keep basting with reduced wine in bottom of pan. Cut and serve ribs after a short rest (10 minutes) with chili sauce on the side.

Spicy Chili Sauce

12 Thai red chilies

2 T. palm sugar

3 T. fish sauce

Juice of 2 limes

Place all ingredients in blender and blend; let sit overnight to let flavors mingle. Hot!

 Kampot Pepper Crusted Venison on Fried Wonton with Marinated Cabbage

 4 T. fish sauce (nam plaa)

½ # venison tenderloin

2 T. Kampot black peppercorns (can substitute regular black peppercorns)

¼ cup vegetable oil

24-2 in. square won ton wrappers

1 head Napa cabbage (heart only)

1 small red chili (this is up to you)

¼ t. ketchup

¼ t. palm sugar

2 T. rice wine vinegar

½ t. chopped cilantro (plus more for garnish)

In small but deep vessel, marinate tenderloin in 4 T. of fish sauce (setting the other tablespoon aside for later use) for 3 hours in refrigerator. Remove tenderloin and discard used fish sauce. Pat meat dry and crush peppercorns. Coat venison with pepper and place back in refrigerator for at least an hour while you prepare other components of dish. Heat vegetable oil in a shallow frying pan and working quickly in batches, fry won ton wrappers on both sides until puffed and crisp. Set wrappers aside and cool any remaining oil. Shred cabbage into small pieces and set aside. In a small blender or with a mortar and pestle, blend reserved fish sauce, chili pepper (if using), ketchup, palm sugar, vinegar and cilantro. Remove venison from refrigerator and heat remaining oil in skillet. Sear tenderloin until rare and let rest at least 30 minutes and up to overnight. To serve, use just enough cabbage to mix with dressing to make a nice little marinated salad, slice tenderloin as thinly as possible and make some nice tiny sprigs of cilantro. Top wontons with meat, salad and sprig.

Makes 24

Good Luck Eggs with Crispy Shallots and Soy-tamarind Glaze

6 farm fresh eggs

6 small red shallots (peeled and shaved)

Oil for deep-frying

¼ cup soy sauce

4 cloves garlic

1 t. palm sugar

2 T. tamarind paste or concentrate

Hard boil eggs according to common method. Place eggs in pan of cold water to cover by at least 1 inch. Place pan on stove and bring water to a boil. At point of boiling, time eggs for 10 minutes. Remove from heat and cool in ice water bath for at least 10 minutes. Peel and set aside. The next step is easiest with a deep fryer but if you are careful, this step can be achieved by heating oil in a saucepan to a depth of 4 inches (making sure the pan is very deep so the oil does not boil over and burn you).  While oil is heating make sauce. Place soy sauce and garlic in small sauce pan and bring to a boil. Simmer for at least 20 minutes to infuse garlic flavor. Add remaining ingredients and strain. Reduce if necessary to make a glaze. When oil in deep fryer is 375, add shallots and fry until crispy; drain on paper towels. Then fry eggs whole, a few at a time, until crispy, golden brown. Remove eggs and slice in half lengthwise, top with shallots and drizzle with glaze. Serve warm.

Makes 12 servings