Wednesday, July 16, 2008

Week One of Cooking/Recipe Club

Some local girls have created a weekly recipe challenge, of sorts. Someone posts a recipe, we all make it, and then post our results. Here is week one!

Grilled Pork Chops with Peachy Hot Salsa

5 peaches, peeled and halved
2 tablespoons honey
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
4 center-cut pork chops (about 3/4 inch thick)
1 avocado, finely chopped
1/3 cup finely chopped sweet onion
1 serrano chile, thinly sliced crosswise
2 tablespoons chopped flat-leaf parsley
1/4 teaspoon sugar

1. Using a food processor, puree 4 peach halves, the honey, olive oil and lemon juice. Transfer to a 9-inch square glass baking dish and add the pork chops, turning to coat. Cover with plastic wrap and refrigerate for 30 minutes.
2. Preheat a grill to medium-high. Finely chop the remaining 6 peach halves and place in a medium bowl. Stir in the avocado, onion, chile, parsley, 3/4 teaspoon salt and the sugar.
3. Remove the pork chops from the marinade and season both sides with salt and pepper. Grill, covered, turning once, over indirect heat until just firm to the touch, about 10 minutes. Let rest for 5 minutes before serving with the salsa.

Side Items:
Grilled Corn with bacon and green onion
Grill Five Corn Cobs, brushed with olive oil
Chop three green onions
Cut three slices of bacon into 1 inch pieces, cook
2-3 T half and half

Reserving a little bacon drippings, combine corn (cut off the cob) green onions, and bacon. Add a little half and half, salt, and pepper.

Tony's Taters
3 Russett Potatoes
olive oil

Slice potatoes, toss with olive oil and salt and pepper. Line on foil, curling the edges up, but not enclosing the potatoes. Cook on top shelf of grill. 30 minutes-ish. Our grill gets up to about 450 when we cook these.

Wine: Pinot Gris from France

This was a good summer dinner. But the leftover peach salsa was pretty much useless. Texture made it pretty ick-full.

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