Summertime Fusion: Alsace meets Asia and the grill gets hot, white hot!
The wine is Hugel et Fils 2009 Gentil “Hugel”
This wine is from the Hugel family of winemakers which extends as far back as the 1600’s. Alsace, for those of you who aren't aware, is a region of France that borders Germany and Switzerland. Wines from Alsace include Riesling, Gewurztraminer and Pinot Gris, among others. This particular wine is a blend known as Gentil and is made from 5 grapes: Gewurztraminer, Pinot Gris, Riesling, Muscat and Sylvaner.
The wine is dry and refreshing with a crisp acidity. If you sip closely you'll taste beautiful floral and fruity flavors reminiscent of white peach, green apple, wild flower, grass, and freesia. Look for the 2009 vintage as it is one of their best. This wine blends very well with the subtle spiciness of the following dishes (Dave not included):
Asian Slaw
1 (3-inch) piece ginger, grated fine
• 1/2 cup rice wine vinegar
• 1 tablespoon soy sauce
• 1 lime, juiced
• 2 tablespoons sesame oil
• 1/2 cup peanut butter
• 1 head Napa cabbage, sliced thin
• 1 red bell pepper, julienne fine
• 1 yellow bell pepper, julienne fine
• 1 large carrot, grated fine with a peeler
• 3 green onions, cut on the bias, all of white part and half of the green
• 2 tablespoons chiffonade cilantro
• 1/2 teaspoon ground black pepper
• Hot pepper optional
Ginger and Brown Sugar Rubbed Pork Chops:
• 4 bone in pork chops
• 5 tablespoons brown sugar
• ¼ cup soy sauce
• A few drizzles of sesame oil
• 2 teaspoons ground ginger
• 2 cloves of garlic, minced
• A splash of rice vinegar
• Vegetable oil for the grill
This recipe is easy as can be. All you do is mix everything up in one bowl, marinate the pork, and throw it on the grill. Perfect for summer, but if its winter, the dish can be pan seared and finished in the oven. I’ll give you both preparations.
Summertime is the right time to grill!
Mix all the ingredients together in a bowl and taste it. It should be sweet and pungent (much like Tricia) with garlic and ginger. You can add more brown sugar or more ginger and garlic if you like it really flavorful...it’s totally up to you. Place the pork chops in a big plastic bag. Pour in the marinade, close the bag and rub the pork chops all over. Get them good and dirty! Let them sit for at least an hour. They can be marinated overnight if it makes your life easier. Next heat up your grill. Medium to high heat works well. Make sure to brush the grill with plenty of vegetable oil. You could use grill spray if you want, but real oil seems more natural and healthy to me. Grill the pork for about 3 minutes on each side or until the pork chops are cooked through. 160 degrees is the recommended internal temperature to ensure you don't end up bent over the toilet later. I happen to think 160 degrees equals overcooked pork. If you buy very fresh good quality chops, there is no reason to feel worried. I suggest taking the pork off when it reaches 140-145 because it will continue to cook as it sits. You can use any meat thermometer, just stick it right in the middle of the chop. Serve the chops with asian slaw and a mixed green salad of your choice on the side.
Winter: Some of you nut jobs probably like to grill in winter but I would much rather turn on the oven. (it’s too cold!) So if you want this pork in January here is my suggestion:
Preheat the oven to 400. Wipe the marinade off the pork and set on a plate. Because you are removing some of the marinade I suggest you choose to marinate the pork overnight. This way it will have lots of flavor. Coat the bottom of a large skillet with vegetable oil and turn the heat on high. Get the oil really hot! Brown the pork chops for 2 minutes on each side and place on a platter. Finish in the oven on a baking sheet for 4 minutes or so until cooked to 145*. Allow to rest for a few minutes before serving. The temperature should rise to 155 by the time you cut into it.
Cheers,
Dave and Trish
