Posts tagged ‘Brad Webb’

Drinking Mesa Park’s new Colorado Riesling with homemade egg rolls

Rolling the egg rolls.

Looking out at another balmy (for Colorado), sunshine-filled 40-plus degree January day, I can’t help but think of the upcoming spring.  Actually, I’m contemplating the extensive amount of tasks awaiting us with said thaw. One of the first things on the list is labeling the 2009 Riesling.

These fried egg rolls could be improved by baking.

Yes, Mesa Park Vineyards is going over to the white wine side for a release.

With the labels coming soon, that means all we need is a sufficient taste description and scrumptious food pairing to offer.  Brooke and I decided to take upon the burdensome task of eating our way to the pairing.

Here’s my first attempt: crunchy, fried, pork and vegetable stuffed, egg roll. Even though I dig Asian food of all shapes and forms, I’ve never cooked it much. Seems like too many ingredients and too many steps. Before my recent career change, I frequented a delicious Chinese restaurant in lovely Clifton at least once a week to satiate my appetite.  Nowadays, in my vineyard management role, I work at home and don’t eat out.  I was craving egg rolls, big and brown egg rolls, baby.  And hot mustard dammit.

The ingredients were surprisingly cheap. I used a head of lettuce, carrots, a red pepper and the rolling skins, plus some roasted pork spare ribs glazed in raw honey from our neighbors at Z’s Orchard. I chopped the vegetables (adding salt and cayenne pepper) and sautéed them in a little olive oil while I waited for the pork to cool.  After finely chopping the ribs and sweating the veggies I set up my rolling station.
I always thought they’d be difficult to roll and keep together, but I was pleasantly surprised.  The hardest part was getting the skins separated without tearing them.  The rolling part I learned in college. They came out much prettier than I anticipated.

Our new Colorado Riesling turned out to be a perfect companion to the egg rolls.

I heated about an inch of vegetable oil in the smallest skillet I had.  I worked the rolls in small batches so they would cook more cohesive.  They really browned nicely.

They were freaking delicious!

Brooke concocted a soy/honey/wasabi sauce  for dipping because I forgot the hot mustard I so craved.  There’s always next time I suppose.  Next time I’ll forgo the frying and just bake the egg rolls. Though I generally love fried food, using a little less oil will enhance the flavors.

We munched on these tasty treats with our Riesling, Its lovely tropical fruit tones offset the crispy, spiciness of the rolls. Pairing No. 1 was a success. Stay tuned for more pairings and the release date of the Riesling.


Brad Webb


On the menu at the vineyard: Rabbit and Cabernet Franc

So far in 2012 I’ve cooked every meal at the vineyard. That’s right, every morsel of nourishment that’s filled the bellies of our family of winemakers.  Tiring of the normalcy and boredom of reputation, I decided to change it up and add to my repertoire on a recent night.

Rabbit anyone?  My wife and daughter were skeptical at best, and once they saw the plastic bag containing ‘ol Bugs, they were disgusted.  Undeterred, I tossed our friend in the spare freezer and bided my time.  On a cold Saturday night with dinner guests on the way, I pulled the rascally rabbit from his icy tomb and into the fire. Here goes.

Cooking rabbit

I sourced this delicacy from an old mountain man on the Grand Mesa. He breeds them, and I’m certain they live in peaceful coexistence and harmony right up until the end.  At this point they meet either the point of a knife or the belly of a python (Yet another critter the old man propagates. I know, creepy right?).  Unsure of what direction to pursue — French, Greek, or good old Southern Americana — I chose Julia and her arsenal for inspiration.  After perusal of THE Julia Childs all-time cookbook, I decided on the French method.

I chopped carrots, celery and garlic while drinking a nice chilled glass of the soon-to-be released Mesa Park Riesling.

After refilling my wine glass (a very important step, mind you), I sautéed the veggies in 2 tablespoons or so of butter and chopped bacon. I finished by adding a healthy dose of dried, rosemary, sage, thyme and oregano from our herb garden.  I stuffed the little guy as full as possible and off to the oven he went.  350 degrees for an hour or so.  I monitored the internal temp for readiness.

Midway through cooking I glazed him in cherry sauce, which caramelized nicely by the end.  A few swipes of the knife and he was ready for noshing!  It paired extremely well with both the 2006 Cab Franc and the 2009 Family Reserve Red.

In the end, a mighty creature of the briar patch lived and died valiantly to become a succulent feast for the bellies of MPV.


Brad Webb