Wine Tasting Menu, Course #3

For our final 2007 Andrew Murray Syrah pairing, we're pulling out all the stops and going for big flavors. I'm talking short ribs and mole chili people! These dishes are designed to stand up to the spicy, dark fruit flavors associated with the Syrah grape, as well as offer little bits of mellowing contrast in the richness of the beef and sweet bitterness of the chocolate mole. Though I won't be partaking in the meat option (pescetarian folks), I eagerly await feedback from guests. It's always good to know a crowd-pleaser when you love to throw parties! As for the chili, I can hardly wait to experience the smells in my kitchen as this comes to fruition!

Flavor Profile: succulent beef, chili spice, chocolate
Recipe Credit: Gourmet Quick Kitchen, a Conde Nast special edition

Short Ribs
Ask my husband! These awesome (no prep needed, just cook) ribs are an acquisition from a gourmet food distributor, which we have the privilege of working with. It's not every day you're gifted an entire case of outrageously good, high-end short ribs.


Pinto Bean Mole Chili
2 dried ancho chilis, wiped clean
1 dried chipotle chili, wiped clean
1 tsp cumin seeds, toasted
1 tsp dried oregano, crumbled
1/8 tsp cinnamon, rounded
2 medium onions, chopped
2 Tbsp olive oil
4 garlic cloves, finely chopped
3 medium zucchini or yellow squash,cut into 1/2" pieces
3/4 lb kale, stems and center ribs discarded and leaves chopped
1 tsp grated orange zest
1/8 tsp sugar
1 oz unsweetened chocolate, finely chopped
1 (14-15 oz) can whole tomatoes in juice, drained, reserving juice, and chopped
1 1/4 cup water
3 (15 oz) cans pinto beans, drained and rinsed

Slit the chilies lengthwise, then discard the stems, seeds, and ribs. Heat a dry, heavy skillet (not nonstick) over medium heat until hot, then toast chilies, opened flat, turning and pressing with the tongs until pliable and slightly changed in color. Finely grind cumin seeds and chilies in grinder and combine with oregano, cinnamon, and 1 1/2 tsp salt. Cook onions in oil in large, heavy pot over medium-high heat, stirring occasionally until softened. Add garlic and cook, stirring, 1 minute, then add chili mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with juice and water and simmer covered, stirring occasionally, until vegetables are tender, about 15 minutes. Stir in beans and simmer 5 minutes. Season with salt.