Jonesy’s EatBar ‘Antipasto’ Plate recipe
Beau Simmons, the head chef at Jonesy’s EatBar, stopped by Colorado Urban Winefest 2012 to help out with an Extreme Food and Wine pairing demo, alongside Row 14′s Jensen Cummings. He put an anitpasta plate on a skewer, used some local booze to braise lamb belly and paired it with the Mesa Park Vineyards 2011 Riesling.
It’s a recipe meant to wow your friends at the next dinner party you throw. Go for it.
Jonesy’s “Antipasto” Plate
- Leopold Brothers Blackberry Whiskey Braised Lamb Belly
- 1 roughly chopped yellow onion
- 8 garlic cloves
- 3 bay leaves
- 1 pint blackberries
- 1 lamb belly or 2-3 lamb tenderloins
- Bittersweet chocolate
- Bleu cheese
Place lamb in a baking dish or a crock pot and sprinkle above ingredients evenly around. Fill dish with Leopold’s Colorado Blackberry Whiskey until about 3/4 submerged. Slowly braise at 250 degrees or low on a crock pot for 4 to 5 hours or until the meat falls apart when you give it a poke. Serve the lamb in chunks on a platter with good bittersweet chocolate pieces, a creamy bleu cheese and some fresh blackberries.