Fresh grapes from California are in season.
Green, black and red grapes are in good supply, an easy snack but also perfect for adding a bit of cool crunch and sweetness to salads, side dishes, entrees, desserts, even cocktails.
Grilled Antipasto Skewers
Yield: 12 skewers
24 peeled and veined shrimp (31-40 size)
1 8-ounce jar cocktail onions
3/4 pound red or black seedless grapes
3 ounces prosciutto, each piece cut into long ribbons
Marinade:
1 clove garlic, crushed
1 tablespoon balsamic vinegar
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon salt
Fresh ground pepper
4 tablespoons olive oil
Soak long bamboo skwers in water for at least 5 minutes. Thread skewers with shrimp (2), grapes (6) and onions (2) with a ribbon of prosciutto winding throughout. Place the finished skewers in a shallow dish or plate. Evenly dab on half of the marinade with a brush. Let marinate in refrigerator for at least 30 minutes, then brush with remaining marinade. Grill on a hot grill for 2 minutes each side. Serve immediately.
To make the marinade: Whisk together garlic, vinegar, rosemary, salt and pepper and gradually add the oil.
Marmalade-Glazed Pork Chops with Fresh Grape Sauce
4 thick-cut pork chops (6 ounces each)
1/2 cup orange marmalade
1/2 cup Riesling or other slightly sweet white wine
1/2 teaspoon salt
Pinch ground allspice
3 whole cloves
1 tablespoon vegetable oil
1 cup green seedless grapes, halved
2 tablespoons fine strips of orange zest
In medium bowl, whisk together marmalade and wine. Add salt, allspice and cloves. Marinade chops in the mixture for at least 4 hours or overnight.
Heat oil in large skillet over medium-high heat. Lift chops from marinade and sear in hot oil until browned, about 2 to 3 minutes on each side. Take care not to burn chops. Pour in half the marinade and bring to a boil. Reduce heat to low and simmer, covered until chops are cooked through, about 6 to 10 more minutes, turning often to prevent scorching. Remove chops to a platter and keep warm. Reduce sauce to a sticky glaze. Add grapes and orange zest; stir well and then spoon over chops. Serve immediately.
Copyright (c) 2008, Waterloo-Cedar Falls Courier, Iowa
