What's for Dinner?
Pork Chops with Grilled Peach Salsa (Serves 4)
Note: This salsa is delicious with grilled chicken or or as a substitute for traditional tomato salsa and chips.
 4 pork loin chops
Olive oil
Kosher salt
Freshly ground black pepper
4 firm-ripe yellow peaches
2 jalapenos
1 large red onion
1/4 cup chopped cilantro
1 tablespoon honey
1 tablespoon lime juice
Heat barbecue grill to medium. Lightly brush both sides of pork with olive oil and season with salt and pepper.
Cut peaches in half; discard pits. Cut jalapenos in half and remove the seeds. Peel the onion and cut into half-inch thick slices. Lightly brush olive oil over surfaces of jalepeno, onion and cut side only of peaches.
Brush oil on grill rack. Grill pork until internal temperature thermomter reads 150 degrees turning once during cooking for a total of 12-15 minutes. Time will vary depending on grill used. Cover and keep pork warm.
While the pork is grilling, place the peaches (cut side down), jalapenos and onions on the grill. Cook until slight charring occurs then turn over. Remove vegetables when soft and charred on both sides. Peaches are done when a knife can easily be inserted through the center and the juices are bubbling.
Cool slightly. Peel and dice the peaches. Cut up jalapenos and onion. Place in a bowl and toss with the cilantro, honey and lime juice. Season to taste with salt and pepper. Spoon over pork and serve.
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 Santa Rosa Plums are in season for a few weeks from mid-June through July in Southern California. You 'll see them at Farmer's Markets labelled as Santa Rosa, but the grocery stores may call them Red Plums. Inside this tart -sweet juicy plum, you will find a dark purple-red flesh. Delicious as is or try grilling them for dessert.
Grilled Santa Rosa Plums with Mint Sugar
Combine 1/4 cup sugar and 1/4 cup fresh mint leaves in a mortar and pestle or spice grinder and grind to a paste. Cut 8 firm-ripe plums into 6 wedges each and discard the pits. Cut pieces of foil to make 2 (12-inch squares) and divide the plums between them. Sprinkle half of the mint sugar over the plums. Fold up the sides and carefully drizzle 2 tablespoons Grand Marnier over the plums. Bring up the sides and tightly seal. Place on hot grill and cook for 4-6 minutes until plums are knife tender. Spoon over vanilla ice cream or pound cake and sprinkle with a little of the remaining sugar. Packets can be made ahead and refrigerated. Remove from refrigerator 15 minutes before grilling. |
Testimonials
I just want to thank you once again for a superb evening Saturday night. Everything was delicious, beautifully presented and very much enjoyed. You and your lovely staff were wonderful, and we could not be more pleased. Yesterday we received quite a few calls and thank- you e-mails from the Guests and every one of them mentioned the food! I'm certain that with your reputation you aren't often asked for references, but please feel free to give out our number for a singing, shining, over-the-top, gushing recommendation!
~ Heidi
Thank you Heidi!! |
