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| 2 ripe medium or 15-20 cherry tomatoes, diced | 5 Tbl. chopped fresh basil (or 3 Tblsp basil, 2 Tblsp parsley) |
| 1 anaheim (or other medium hot) chili | 4 Tbl. good extra virgin olive oil |
| 1 C frozen corn kernels | 2 Tbl. sherry vinegar (or rice wine vinegar) |
| 1-2 cloves garlic, minced | 2-3 Tbl. apple sauce |
| 1 tsp. fresh lemon juice | salt and pepper to taste |
Split the chili in half, discard the stem and
seeds, and dice finely. Mix chili, tomatoes and corn. Add
remaining ingredients and mix well. Cover and refrigerate for 2
or more hours for flavor to develop. Use within 24 hours.
Variations: Use 3 Tblsp cilantro and 2 Tblsp basil; substitute 8
tomatillos (blanched, husk removed, diced) for half of the
tomatoes (omit the lemon juice, use only 1 Tblsp apple sauce);
use other chilies.
Pork Chops and Apple Casserole
| 6 pork chops | salt to taste |
| 12 very small white onions | dash black pepper |
| 5 tart apples | dash nutmeg |
| 1/2 C seedless raisins | dash thyme |
| 1 Tbl. brown sugar | dash mace |
| 1 C beef stock | dash cloves |
| 1 bouquet garni | 4 tsp currant jelly |
Preheat oven to 400 F. Put the chops in a roasting pan and brown in the oven for 5-6 minutes on each side. Meanwhile, parboil the raisins until plump. Drain. Core and quarter the apples. Transfer chops to an earthenware casserole. Top with onions, apples and raisins. Sprinkle with brown sugar. Add beef stock, bouquet garni and spices. Bake covered at 350 F for 1 1/4 hours. Discard the bouquet garni and stir the jelly into the sauce. Serve in the casserole. Serve with a fuller flavored white such as a Riesling, a Gewürztraminer, a Chardonnay or white Burgundy; or a lighter red such as a good Valpolicella, Beaujolais or Chianti.
Grilled Pork Tenderloin with Red Peppers and Balsamic Vinegar
| 2 pork tenderloins, 1 lb. total | 1 medium onion, sliced thin |
| salt and freshly ground black pepper to taste | 1 Tbl. balsamic vinegar |
| 1 tsp paprika | 1/2 C red wine |
| 1 Tbl. oil | 1/2 C chicken broth or veal stock |
| 3-5 Tbl. butter | 2 green onions, sliced thin |
| 1 lb. precooked red peppers, peeled (OK from jar) |
Dry the pork, season on both sides with salt,
pepper and paprika.Preheat oven to 400 F. with empty oven proof
casserole in oven. Heat oil and 1 Tblsp butter in a large skillet
over high heat. When foam subsides, brown pork on all sides,
about 6 minutes.
Meanwhile, rinse peppers and drain well. Cut into long slices.
Remove pork and set aside. Add onions and peppers to the pan and
cook for 5 minutes until onions brown slightly. Add vinegar, wine
and broth. Boil for 2 minutes. Put pepper/onion mixture and pork
into the casserole and roast in the oven 15 minutes. Remove
casserole from oven and let stand 5 minutes.
To serve, remove pork to a cutting board. Swirl the remaining
butter into the casserole. Divide the contents among 4 plates.
Cut the pork into 3/4" slices and divide among the 4 plates.
Sprinkle green onions over the top. Serves 4. Serve with a
flavorful, but not too powerful red such as Rosso di Montalcino,
a medium-style Cabernet or Bordeaux or a good Pinot Noir or red
Burgundy.
Pear Crisp
| 1/2 C walnuts | 1/4 tsp. cinnamon |
| 1 C flour | 1/3 C butter |
| pinch salt | 2 lb. Bartlett pears |
| 1/3 C light brown sugar | 1 tsp. vanilla extract |
| 1/4 C granulated sugar | extra granulated sugar |
Toast the walnuts in a baking pan at 350 F for
5 minutes. Coarsely chop in a food processor. Add next 6
ingredients. Process briefly with quick on-and-off motions.
Quarter, peel and core the pears. Slice them 1/4" thick.
Sprinkle with vanilla. Add 1 to 3 tsp sugar, depending on how
sweet the pears are.
Put the pear mixture in a 9 or 10 inch round pie pan or ceramic
dish. Cover them with the walnuts. Bake in a preheated 375 F oven
35 to 40 minutes or until topping is lightly browned and pears
are tender. Serve warm over vanilla ice cream. Serves 6.
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