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Cool Recipes for a Hot Summer
Mango and Pepper Pork Chops
1/2 cup red wine vinegar
1/4 cup sugar
1 tablespoon whole black peppercorns
1 large mango, peeled and pureed
4 pork chops, about 5 ounces each
Olive oil
Salt
Place vinegar, sugar and peppercorns in a saucepan and reduce until thickened, strain into a bowl whisk in mango puree and let cool. Preheat grill. Brush pork chops with olive oil on both sides and season with salt. Grill for 5 minutes on each side for medium doneness. Remove and brush liberally with the glaze.
Blood Orange and Jicama Salad
1 medium jicama (about 3/4 pound)
3 blood oranges
1 papaya or mango or small piece of pineapple, well trimmed and cut into 1/2-inch cubes
1 small red onion, peeled and sliced thinly
1 teaspoon sea salt
1/4 to 1/2 dried habanero chile, stemmed, seeded, and finely chopped or cayenne pepper, to taste
(optional)
3 tablespoons olive oil
Juice of one lime
1 bunch cilantro leaves, washed
1 bunch mint leaves, washed
Peel the jicama including the fibrous layer just beneath the skin. Thinly slice the flesh and then cut into 2-inch strips. Place in a bowl.
Peel the oranges and cut supremes by trimming between the membranes to remove the sections, working over the bowl with the jicama to catch the juices. Add remaining ingredients to the bowl and toss gently. Chill 2 hours and serve.
Grilled Shrimp with Spicy Orange Mojo
8 (8-inch) long skewers
1/2 cup fresh orange juice
1/2 cup extra virgin olive oil, divided into 2 equal parts
1 tablespoon pickled habanero, without seeds and chopped
2 teaspoons garlic, finely chopped
2 tablespoons chopped cilantro
1 tablespoon Dijon mustard
Salt and pepper
8 jumbo shrimps, peeled and deveined
Soak skewers in cold water for 2 hours. In a medium bowl combine orange juice, 1/4 cup olive oil, habanero, 1 teaspoon of garlic, cilantro, mustard and salt and pepper to taste. Mix this mojo well and set aside for later use. In a separate small bowl combine 1/4 cup olive oil and 1 teaspoon garlic and set aside.
Skewer shrimps and brush each on both sides with the garlic and olive oil mixture, then season to taste with salt and pepper. Cook shrimps on a hot grill for 2 minutes on each side, while brushing on the remaining olive oil and garlic mixture. Arrange shrimps on a serving platter and drizzle with the orange mojo.
Grilled Peaches
4 ripe medium peaches
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/4 cup dark brown sugar
1 to 2 pints frozen vanilla yogurt
Suggested toppings: toasted sliced almonds
Cut the peaches in half and remove the pit. Slice each half in half and toss them in a bowl with the vanilla extract, almond extract, and brown sugar. Set aside for 15 minutes while you preheat a grill with a medium-high heat. Grill skin side down until skin is slightly charred, about 3 minutes. Turn and grill on the other 2 sides until you get nice grill marks, about 1 minute on each side.
Divide the peaches among 4 bowls and serve with the frozen yogurt and toasted almonds, if desired. |
Six Sips for the Summer Swelter
2007 Mezza Corona Pinot Grigio
2007 Cono Sur Sauvignon Blanc
2007 Kung Fu Girl Riesling
2006 Giani Chillable Cabernet Sauvignon
2004 Waugh Cellars Dry Creek Valley Zinfandel