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Grilled Pork Chops with Grilled Peaches and Balsamic

It’s time to grab that few weeks of summer. This time of year I am grilling almost every night! There are lots of ways to grill that are quick, easy and delicious.

Perfect dish for a casual dinner on a warm summer night. Pork chops love the sweet and tangy of the Peaches and Balsamic and the touch basil adds just a bit of herbal freshness. Paired with a chilled bottle of Chardonnay or Rose and you have a quick yet elegant dish for a Tuesday night for two or for company on the weekend. I love this with a full bodied Rose like Seth’s Upside Down Nebbiolo Rosé -whole cluster pressed and aged on the lees for 3 months. Picked at 22 brix, this wine is beautifully distinct with bright fruit and a subtle minerality.

“The one thing we might love more than a chilled glass of rose on a hot summer day, would be rescue animals! If you follow us on Instagram then you know we love our rescue pup Turk. The only thing that makes rosé taste better, is knowing you’re helping save animals while drinking it! ” #AdoptDontShop

20% of the proceeds go to support various rescue organizations. #RESCUErosé

 

Grilled Pork Chops with Grilled Peaches and Balsamic Vinegar
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For the pork chops:
2 (1-inch-thick) bone-in pork rib chops
2 teaspoons kosher salt
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil

For the Peaches
2 peaches, sliced in half
1 tablespoon Olive oil
2 teaspoons Honey
Salt and pepper

Fresh basil
2 teaspoon balsamic vinegar

1. Season pork chops and let come to room temperature while grill heats up to medium high.
2. In a bowl, combine the peaches, honey and olive oil. Season with pepper and toss to coat evenly.
3. Place chops on the hottest part of grill for 2 – 3 minutes until you have a nice scoring. Turn and move to a cooler part of grill cook for another 3 – 4 minutes depending on thickness of chop, until cooked through but not dry.
4. Prepare a medium-hot fire in a grill, or preheat a cast-iron grill pan on the stovetop over medium-high heat. Remove and let rest for 5 minutes.
5. Place the peaches over direct heat and sear, until you have a nice color. Chop the peaches into smaller pieces.
6. Transfer the chops to a platter and top with peaches and basil drizzle with balsamic and serve.

 

Ross Andrew Mickel Sommelier, Winemaker, Inventor?

#FridayFunFact not only is @Ross Andrew Mickel a Sommelier and Winemaker, did you he helped invent a Pnuematic Basket Press?

While working at Betz, Bob wondered if there was better way to build a Basket Press. He preferred the wine it made but thought there must be an easier way. Ross one night over dinner told his father of the situation, his father an Architect, said “Well, lets build one ourselves.” A year of drafting and redesign and voila a pneumatic Basket press was born.

They started using it at Betz and it was a hit! They sold the design to Carlsen and Associates, a wine equipment manufacture . carlsenassociates.com

Today, hundreds of wineries around the country use his basket press.

Asparagus Tamales and Ross Andrew Celilo Pinot Gris

“Last chance on local Asparagus” the sign and the fruit stand read. so just grabbed a bunch, I can always use a bunch of asparagus – as a side, in a salad, as an appetizer with coddled eggs and prosciutto. It’s asparagus. But just having returned from Yakima I decided to try my hand at a local favorite – Asparagus Tamales.


Asparagus tamales have been made famous by Los Hernandez tamale shop in Union Gap, Yakima County. Owner Felipe Hernandez has become a local legend and international celebrity for his family’s tamales. He has been running the modest little shop for over 25 years and started making the Asparagus Tamales on a whim one night with some leftover masa. The secret ingredient he says is Pepper jack cheese. So below I have my own take on asparagus Tamales. I add some fresh chile verde to give it a little kick.


Any wine professional will tell you that pairing to a asparagus is tricky, but the secret is to have a wine with enough acidity to handle the chemical mercaptan that give asparagus it’s unique flavor (and experience). Then there is the chile verde you have be wary of even a little spice so a little hint of sweetness is a great help. Pinot Gris to the rescue!

2016 Ross Andrew Celilo Vineyard Pinot Gris $15.99
Made from a Pinot Gris block planted in 1975 in Celilo Vineyard, a prized high-elevation site in Columbia Gorge near the town of Underwood, WA. It is arguably one of the greatest white grape sites in Washington with its cool climate, wonderfully mineral rich soil and high winds that move the 50″ of annual rainfall off the canopy.

The aromatics and palate of this wine really showcase what vine age can do to a wine. Asian pear, white flowers and nectarine. The palate is vibrant and crisp with a touch of minerals on the finish. A perfect food wine. especially tricky foods.

Ross got his start as a Sommelier at Canlis under MS Rob Bigelow and learned winemaking at the right hand of the Master, of Wine Bob Betz. Ross’s style is reminiscent of Betz, being both polished and complex. He went on to make the highest scoring Cabernet ever from Wine Spectator. Saturday August 12 we will be tasting his latest releases including his Celilo Pinot Gris, Boushey Syrah and his award winning Red Mountain Cabernet.

Cheers!
Lenny

Asparagus Tamales
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18-ounce package dried corn husks

1 1/2 cups lard (or vegetable shortening), slightly softened
1 ½ Teaspoons Salt
1 ½ teaspoons baking powder
1 teaspoon chile powder
3 1/2 cups dried masa harina
2 1/4 cups hot water
1 to 1 1/2cups chicken broth

1 bunch Asparagus, blanched
8 ounces pepper jack cheese

2 tablespoons olive oil
½ large yellow onion, diced
1 clove garlic, minced
1/2 teaspoon sea salt
1 teaspoon ground cumin
1 cup chicken stock or water
3 each poblano Chile peppers, seeded and chopped
1 each jalapeno peppers, seeded and chopped
1 pound Tomatillos, husks removed
1/2 bunch cilantro leaves, coarsely chopped

1. Separate husks and submerge in hot water place a plate on top to keep submerged. Bring to simmer and let stand for at least an hour.
2. Grill or roast peppers and tomatillos until blistered and a little charred. Place into plastic bag and let cool. In a large sauté pan heat olive oil and Sauté onions and garlic until soft add salt and cumin. Add chicken stock and reduce to simmer, set aside. Peel cooled peppers and tomatillos and place in bowl of food processor or blender. Add cooled onion mixture and cilantro then puree until well combined.
3. For Masa: In a large bowl combine salt, baking powder, chile powder, Harina flour and hot water. Adding chicken stock a little a time work dough until light and fluffy. Taste and adjust seasoning if needed. Cover and let rest.
4. Set up steamer: in a large stock pot place a collapsible steamer basket, add an inch or so of water.
5. To make tamales: separate out the largest and most pliable husks, at least 6 inches across on the wider end and 6 inches long. Spoon a couple of tablespoons of masa onto a husk, spread with a spatula out to the edges of each side save for the narrow top. Spoon a teaspoon of verde sauce onto center of masa add a couple of blanched asparagus, top with pepper jack cheese. Roll up the tamale and fold the bottom up. Place in steamer folded side down. Layer the finished tamales in the same fashion open end up. Watch carefully that all the water doesn’t boil away and, to keep the steam steady, pour boiling water into the pot when more is necessary. Tamales are done when the husk peels away from the masa easily. Let tamales stand in the steamer off the heat for a few minutes to firm up.

 

Tacos al Pastor and Fidelitas Malbec

I recently ventured up to Red Mountain to taste some wines, walk some vineyards and see old friends. There are few places in Washington that produce better wine, some say, some of the best in the world. But, for me it’s the people. The Williams’ family, the Holmes’, the Hedges’, the Hightower’s, the Frichette’s, the Pearson’s – Red Mountain is the smallest AVA in the state and it feels more like a neighborhood than an appellation.

If Red Mountain had football team Charlie Hoppes would be the head coach. He is the sergeant at arms, the baby whisperer, Charlie Hoppes is the Wine Boss.

Charlie Hoppes is one of the most respected winemakers in Washington State. A Yakima Valley native with a degree from UC Davis he got his start in 1988 working with Mike Januik at Snoqualmie Winery and followed him to Chateau Ste. Michelle in 1990 becoming the head red wine maker until 1999. After stints at Waterbrook in Walla Walla and Three Rivers he started his own winery Fidelitas. In 2007 he purchased his first 3 acres on Red Mountain and built a tasting room.

Did I mention that he has a degree in economics? Instead of taking up prime vineyard land on Red Mt he has a 30,000 sq ft production facility in nearby Richland – “Wine Boss”. There he produces his wines plus makes wine for a half dozen clients. The tasting room on Red Mountain has a beautiful panoramic view of the valley.


I first visited Charlie and the tasting room shortly after it was built. Tasting the wines with the “Wine Boss” himself and eating some of the best tacos I have ever had is one of my fondest memories. Charlie is one of the most generous, easy going and intelligent people working in the Washington wine industry. 2017 marks his 30th vintage, and in that time he has made quite a name for himself including being named Seattle Magazines Winemaker of the Year in 2013. His wine continue to garner high ratings from press – his 2012 Ciel du Cheval Cab rated 94 from Parker and the 2013 Quintessence was ranked #4 in Seattle Metropolitan Magazine Top 100. Recently 6 of his 2014 releases received 93 -95 pt scores from the Wine Advocate!

Did I mention every time I go to Red Mountain I end of having tacos? Just thinking about Red Mountain makes me crave Tacos.

So today I give you my  simplified recipe for Tacos Al pastor. Paired with some of Charlie Red Mountain Malbec and you have winner!

FIDELITAS MALBEC RED MOUNTAIN 2014 

Tacos al Pastor
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*****Marinade
1 teaspoon dried Mexican oregano
1 teaspoon dried ground cumin seed
3 chipotle peppers, packed in adobo sauce, plus 2 tablespoon adobo sauce
3 tablespoons chili powder
1 Tablespoon Paprika
2 tablespoons fresh lime juice
2 Tablespoon Cider Vinegar
3 whole cloves garlic
2 Tablespoons kosher salt
2 teaspoons sugar
½ cup pineapple juice from canned pineapple
½ cup water

3 pounds boneless Pork Shoulder

To Finish and Serve:
1 14 ounce canned pineapple diced
20 small flour or Corn tortillas, heated and kept warm
1 medium red onion, finely diced (about 1 cup)
1/2 cup finely minced fresh cilantro leaves and tender stems
4 ounce Cotijo cheese
1 cup Pico de Gallo, salsa
3 to 4 limes, cut into 8 wedges each for serving

1. In bowl of blender combine the ingredients for the marinade. Puree until smooth about 3 minutes.
2. Cut Pork roast into 4 or 5 large pieces toss with marinade. Place into large roasting pan or Rondeau and cover.
3. Place into 275 degrees oven and roast for 4 hours.
4. Remove and let cool. When cool use two forks to pull pork apart. Stir to combine.
5. Serve meat and garnishes immediately with warmed tortillas, pineapple, onions, cilantro, salsa, cotijo, and lime wedges. Meat will be very moist and should be packed into double-stacked tortillas for serving

 

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