Gourmet Gallery is planning a week’s tour of Washington and Oregon in June, and there are seven wineries on the planned itinerary. What can we learn in that beautiful setting? When tasting, does one learn the language of wine? Will I be able to identify different flavors–is it peppery, fruity, buttery, full-bodied? If food and wine enhance each other, how is food paired with wine? I am setting out to learn these things.
The Chateau Ste. Michelle winery in Woodenville, Washington has a good website that helps with food and wine pairing. Some suggestions for Pinot Noir are grilled salmon and tuna, smoked duck with a cherry sauce, smoked salmon, and because of the tannins and slight pepperiness of this wine, Asian foods such as Chinese barbecued pork ribs.
Karyn suggested her recipe to go with the aforesaid wine. Let me know how you like this pairing.
GRILLED PORK CHOP WITH RED ONION MARMALADE
2 tsp coarse salt
3/4 tsp. sugar
3/4 tsp. thyme
1/4 tsp. ground allspice
1/4 tsp. ground pepper
4 loin pork chops, about 1 1/4-inch thick
Marmalade:
2 tbsp. olive oil
1 lb. red onions, halved and thinly sliced
1 1/2 tsp. sugar
1 sweet red pepper, cut in julienne strips
1 small carrot, peeled and cut into julienne strips
2 tbsp. julienned orange zest
1/4 cup freshly squeezed orange juice
In a small bowl, stir together 1 1/2 tsp. of the salt with the sugar, thyme, allspice and pepper. Rub into pork chops.
For the marmalade, heat oil in a large skillet over moderate heat. Add onions, sprinkle with the sugar and cook until tender, about 10 minutes. Add red pepper, carrot, and orange zest; cook about 5 minutes or until vegetables are soft. Add orange juice and remaining salt and cook until liquid has evaporated and onion are glossy. Remove from heat.
Rub a grill with oil; gill chops about 4 minutes per side or until cooked through. Serve with onion marmalade.
Serves 4.
Blog assembled by Jo Ann Miller.
