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 GOURMET RECIPES

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Fire It Up! (October 3, 2003)

 
 

Fall's here – time to fire up the barbecue for one last blast! And for guidance and inspiration, we turn to All Fired Up! by Margaret Howard. Orange-spiced pork chops, scallop and shrimp kababs – we know you're getting hungry just thinking about it, so let's not dwell on the introductions... Put out the plates, pass around the wine, get the grill going, and endure the envy of your neighbours – or why not invite them over?

These recipes and wine selections are republished courtesy of Direct Energy Essential Home Services.

On today's menu:

Download these recipes in printable form as an Adobe Acrobat PDF (59 KB)


 

Orange-Spiced Pork Chops

A perfect match: tangy citrus orange marinade with plump, juicy grilled pork chops done to perfection! Add a fresh watercress and bean sprout salad and crusty bread, and dinner is served.

Makes 4 servings

  • 4 pork loin or rib chops (1 inch/2.5 cm thick)
    Marinade
  • 1 tsp grated orange peel (5 mL)
  • 1/2 cup orange juice (125 mL)
  • 1 Tbsp liquid honey (15 mL)
  • 1/2 tsp ground cinnamon (2 mL)
  • 1/4 tsp each: ground ginger and mace (1 mL)
  • 1/8 tsp white pepper (0.5 mL)
  • 2 small cloves garlic, crushed
  1. Trim excess fat from chops and discard.
  2. For marinade: Combine orange peel and juice, honey, seasonings and garlic and pour into a resealable plastic bag. Place chops in bag; turn to coat meat. Refrigerate for 6 to 24 hours; turn bag occasionally.
  3. Drain pork, reserving marinade. Place marinade in small saucepan, bring to a boil, reduce heat and cook for 5 minutes; keep warm.
  4. Preheat grill on medium. Place pork on oiled grill rack. Close lid and cook for about 6 minutes per side or until juices run clear; brush occasionally with warm marinade.

Accompanying wine? Tony recommends...
The spicy of this dish suggests a wine with some sweetness which points to Riesling or Viognier or an off-dry Vouvray from the Loire Valley. Ontario selection: Cave Spring Cellars Off-Dry Riesling (CSPC # 234583) – $11.95. International selection: Balbach Riverside Riesling (Germany, CSPC # 499814) – $9.95.


 

Scallop and Shrimp Kababs with Vegetables

These two favourite seafoods grilled with sweet peppers and mushrooms and brushed with Ginger Sherry Marinade make a succulent entrée you and your family will love. Serve with hot buttered rice and a fresh green salad.

Serves 4

    Ginger Sherry Marinade
  • 1/4 cup dry sherry (50 mL)
  • 1 Tbsp sesame oil (15 mL)
  • 1 Tbsp grated gingerroot (15 mL)
  • 2 tsp light soy sauce (10 mL)
  • 1 large clove garlic, crushed
    Seafood
  • 16 sea scallops
  • 12 jumbo shrimps
  • 8 squares each: sweet red and green peppers
  • 12 medium mushrooms
  1. For marinade: In bowl, combine sherry, oil, gingerroot, soy sauce and garlic. Place scallops and shrimp in shallow nonreactive dish or resealable plastic bag. Pour marinade over, turn to coat; cover and refrigerate for 1 to 2 hours.
  2. Blanch pepper cubes in boiling water for 1 minute; drain well.
  3. Remove seafood from marinade; reserve marinade. Place marinade in small saucepan, bring to a boil, reduce heat and cook for 5 minutes; keep warm. Thread scallops, shrimp, pepper cubes and mushrooms alternately onto 4 metal or soaked wooden skewers.
  4. Preheat grill on medium-high. Place kebabs on oiled grill rack. Close lid and cook for about 10 minutes until shrimp and scallops are opaque; turn once or twice, basting occasionally with warm marinade.

Accompanying wine? Tony recommends...
Look for a medium-bodied, dry unoaked white wine and serve it well chilled. Ontario selection: Konzelmann Pinot Blanc (CSPC # 219279) – $9.95. International selection: Jaffelin Bourgogne Aligoté (Burgundy, France, CSPC # 53868) – $13.90.


We wish to thank Firefly Books for permission to publish recpes and photographs from All Fired Up! by Margaret Howard. Text © Margaret Howard, photographs © Le Groupe Polygrone.

 

Download these recipes in printable form as an Adobe Acrobat PDF (59 KB)

 

 

 

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