November 12, 2024
JCB LIVE Wine Styles: Red, White and Blue with Mexican Street Corn, Baked Mac and Cheese and Ribs!
Video Summary
Red, white and blue with your BBQ! Happy 4th of July to all!
Join Chef Rafael Molina and Jean-Charles Boisset as they make corn on the cob two ways, homemade macaroni and cheese and ribs on the grill paired with Raymond Vineyards Napa Valley Reserve Chardonnay, Cabernet Sauvignon and Red Wine!
MEXICAN STREET CORN Recipe
Ingredients:
6 ears corn, shucked and cleaned
1/2 c. mayonnaise
Chili powder
1/3 c. Grated parmesan cheese
Freshly chopped cilantro
Lime wedges, for serving
Directions:
1. Preheat grill or grill pan to medium-high. Grill corn, turning often, until slightly charred all over, about 10 minutes.
2. Brush corn with a layer of mayonnaise and sprinkle with chili powder, parmesan cheese, and cilantro. Serve warm with lime wedges.
Baked Mac and Cheese Recipe
Ingredients:
½ lb butter
½ Gallon whole milk
½ peeled yellow onion poked with 10 cloves
1 Cup flour
½ tsp nutmeg
2 lbs cheese (gruyere, comte, white sharp cheddar)
1 Cup crème fraiche
1 Cup bread crumbs mixed with ½ cup grated parmesan cheese
2 lbs elbow macaroni cooked
Salt and pepper to taste
Directions
In large pot combine milk, onion, and clove
Simmer for 20 minutes
Remove onion
In separate pot melt butter
Add flour and stir constantly over medium heat until thick
Add milk slowly
Whisk constantly until completely mixed
Add cheese 1 cup at a time while stirring
Stir until all the cheese is completely melted
Add crème fraiche
Add cooked macaroni
Put into a 13’9’ baking pan
Sprinkle bread crumb mixture on top
Cover with foil and bake at 375 for 20 minutes
Remove foil and bake until top is golden brown
Grilled Baby Back Ribs Recipe
Ingredients:
2 whole racks baby back pork ribs
Ingredients For Dry Rub
4 tbl paprika
4 tbl chili powder
½ tsp cayenne pepper
½ tsp nutmeg
½ tsp cinnamon
3 tbl onion powder
4 tbl brown sugar
1 tbl garlic powder
4 tbl salt
1 tbl fresh cracked pepper
Mix all together
Directions:
Rub both sides of each rack with mixture
Let marinate overnight
Brush with bbq sauce
Mark each side on medium heat grill
Remove and wrap in foil with 4 tbl of water
Put back on grill for 2 hours or until done