This Week's Wine Selection
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Dry Creek Vineyard Fume Blanc 2008 Price: $10
Pale gold hue. Fresh-cut grass aromas with wisps of lemon peel
and grapefruit. Well balanced, delicate and refreshing, offering
flavors of lemon zest, cucumber and mineral. Dry, crisp finish
with a lingering, telltale gooseberry impression.
Serve With:
Grilled Pork Chops with Pineapple Salsa
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1 tablespoon vegetable oil
2 1/2 teaspoons ground cumin
1/2 teaspoon black pepper
1 1/2 teaspoons salt
4 (1-inch-thick) bone-in rib pork chops (about 2 1/4 lb total)
1/2 pineapple, peeled, cored, and cut in 1/4" dice (1 1/4 cups)
1/2 cup finely chopped red onion
1 fresh serrano chile, minced, including seeds
1 tablespoon fresh lime juice
Prepare grill for cooking over direct heat with medium-hot charcoal
(moderate heat for gas). Stir together oil, cumin, pepper, and
1 teaspoon salt in a small bowl, then rub all over pork chops,
transferring chops as coated to a tray. Stir together pineapple,
onion, chile, lime juice, and remaining 1/2 teaspoon salt in another
bowl.
Lightly oil grill rack and grill pork chops (covered only if using
a gas grill), turning over once, until just cooked through, 6 to 9
minutes total. Transfer to a clean platter and let stand 5 minutes.
Serve with pineapple salsa.
Pineapple Salsa
1 Ripe pineapple
2 Serrano chilies; seeded and minced
1 oz Rice wine vinegar
1 Red bell pepper; fine dice
1 oz (fl) peanut oil
1 bn Cilantro; minced
2 tb Sesame oil
Take outside skin off pineapple, slice into 1/4" slices. Lightly oil and
grill. Dice into 1/4" squares. DO NOT USE CENTER OF PINEAPPLE. Combine all
ingredients
, adjust seasoning with crushed red chili.
'The will of God will never take you where the Grace of God will not keep you
~Sugar
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