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Thursday, December 12, 2013
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Saturday, June 29, 2013
Peach-Glazed Pork Chops with Fresh Peach Salsa
Peach-Glazed Pork Chops with Fresh Peach Salsa
Ingredients:
For the sauce/marinade:
·
3/4 cup peach jam or preserves
·
6 Tbs. Maker’s Mark bourbon whiskey or peach nectar
·
4 Tbs. white wine vinegar
·
1/4 tsp. salt
·
1/2 to 3/4 tsp. hot-pepper sauce
For the peach salsa:
·
3 cup chopped peaches
·
1/2 green bell pepper, seeded and coarsely chopped
·
1/2 cup chopped red onion
·
1 to 2 jalapeño chilies, seeded and finely chopped
·
3 Tbs. chopped fresh cilantro or mint
·
1 tsp. grated lime zest
·
2 Tbs. fresh lime juice
·
Dash olive oil
·
Salt and freshly ground pepper, to taste
·
6 boneless pork chops, each about 6 oz. and 3/4 inch thick
·
3 Tbs. olive oil
·
Salt and freshly ground pepper, to taste
Directions:
Sauce/Marinade - In a small saucepan
over medium heat, combine the jam, bourbon, vinegar and salt. Bring to a simmer
and cook, stirring often, until slightly thickened, 5 to 8 minutes. Stir in the
hot-pepper sauce and remove from the heat. Use the sauce immediately, or let
cool, cover and refrigerate for up to 24 hours. If refrigerated, remove from
the refrigerator 30 minutes before using. Measure out 3 Tbs. of the sauce to
use as a glaze for the pork and reserve. Marinade pork chops in remainder of
sauce.
Peach Salsa - In a bowl, combine the peaches, bell pepper, onion, chilies, cilantro, lime zest and lime juice and toss gently to mix. Season with salt and pepper. Finish with a drizzle of olive oil. Let stand at room temperature for at least 20 minutes before serving.
Grilling - Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack. Brush the chops on both sides with the olive oil and season with salt and pepper. Brush the chops on both sides with some of the sauce.
Grill the chops over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once and brushing with additional sauce, until cooked to your liking, 4 to 5 minutes per side for medium (slightly pink at the center and juicy).
Transfer the chops to a warmed platter and brush them with the reserved 3 Tbs. peach sauce. Let rest for 3 minutes. Serve with the salsa spooned on top or alongside. Serves 4 to 6.
Peach Salsa - In a bowl, combine the peaches, bell pepper, onion, chilies, cilantro, lime zest and lime juice and toss gently to mix. Season with salt and pepper. Finish with a drizzle of olive oil. Let stand at room temperature for at least 20 minutes before serving.
Grilling - Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack. Brush the chops on both sides with the olive oil and season with salt and pepper. Brush the chops on both sides with some of the sauce.
Grill the chops over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once and brushing with additional sauce, until cooked to your liking, 4 to 5 minutes per side for medium (slightly pink at the center and juicy).
Transfer the chops to a warmed platter and brush them with the reserved 3 Tbs. peach sauce. Let rest for 3 minutes. Serve with the salsa spooned on top or alongside. Serves 4 to 6.
Adapted from here, which was adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes, Michael McLaughlin & Bob & Coleen Simmons (Oxmoor House, 2006).
Thursday, June 27, 2013
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Wednesday, February 20, 2013
"Good Omens..." by Terry Pratchett and Neil Gaiman
Good Omens: The Nice and Accurate Prophecies of Agnes Nutter, Witch
by Terry Pratchett and Neil Gaiman
Image and Kindle edition here.
White Burgundy
Wine enjoyed at Bouchon, Las Vegas.
Country: France
Region: Burgundy
Appellation(s): Bourgogne, Bourgogne Vézelay
Producer: Jean Montanet
Founded: 1987
Annual Production: 8,500 cases
Farming: Organic
Website: http://www.domainedelacadette.com
Domaine de la Cadette
In the village of Saint-Père, along a little creek to the southeast of Vézelay in Burgundy, a quiet, peaceful revolution is taking place. This part of Burgundy has been producing wines for centuries, although as much as half of the entire appellation’s production is being sold off to the local cave cooperative. In 1987, Jean and Catherine Montanet, with the help of friends and family, created Domaine de la Cadette.Cadette, or the youngest child, is a nod to Catherine, whose family’s vineyards contribute to the domaine’s production. It took them ten years to clear land and replant vineyards. By 1997, the I.N.A.O. (Institut National des Appellations d’Origines) had awarded Vézelay its own A.O.C; a timely decision that lends more credibility to the noble work of the Montanets. Jean and Catherine farm thirteen hectares of vineyards today, and have been farming organically since 1999, receiving their certification in 2002. This is a particularly bold decision in an area where most wine is sold in bulk.The vineyard land sits deep in the Morvan, the great mountain range that runs west by northwest of the famous Côte d’Or. The land here is quite exceptional. The creation of the granite massif of the Morvan has uplifted a marl and limestone strata, revealing fossilized marine deposits. Though Vézelay is a geographic appendage of Chablis, the soils are not exactly the same. The climate here is cooler, too. Instead of the Kimmerdigian soils, the clays here range from blue and gray to red, sometimes with no clay at all but just shallow limestone. In this cooler climate, their vines enjoy great sun exposure, lending a balance between generous fruit and deep mineral structure. That the wines from Vézelay have gone largely unnoticed until recently may certainly be attributed to an underwhelming production of forgettable wines, however Domaine de la Cadette stands proudly as a beacon of change, representing the most sincere expression of their terroirs with grace and integrity. Though they are best known for their Bourgogne Vézelay, a Chardonnay, their Bourgogne Rouge and their Melon de Bourgogne are also equally remarkable.
Source: Kermit Lynch Wine Merchant
