Week of 9/6/1999

Grilled Teriyaki Pork Chops with Fresh Peach Salsa

4 (6 oz.) center-cut pork chops (3/4 in. thick)
1/4 c. low-sodium soy sauce
3 Tbls. minced shallots
2 Tbls. dry white wine
2 Tbls. fresh lime juice
1 Tbls. minced peeled fresh ginger
1 1/2 tsp. brown sugar
2 garlic cloves, minced

Trim fat from pork and combine pork and next 7 ingredients (pork through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight.

Remove pork from bag, reserving marinade for basting on grill. Heat grill. Cook 7 minutes on each side or until done, basting frequently with reserved marinade. Serve with Fresh Peach Salsa. Serves 4.

Salsa
1 cup diced peach(if fresh peaches are not available, use mango)
1/2 cup diced plum
1/4 cup minced shallots
3 Tbls. orange juice
2 Tbls. minced fresh parsley
1 tsp. grated lime rind
2 Tbls. fresh lime juice
1 1/2 Tbls. chopped seeded jalapeno pepper
1 Tbls. minced fresh mint
1 Tbls. honey
1 tsp. minced peeled fresh ginger

Combine all ingredients in a bowl. Cover and chill. Yields 2 cups (serving size: 1/2 cup).

BLT Salad

6 bacon slices (about 1/4 lb.)
1/4 loaf of Italian bread
1/4 tsp. minced garlic
1 Tbls. fresh lemon juice
1/4 cup mayonnaise
1 Tbls. water
1 small red onion
1/2 lb cherry tomatoes (about 3/4 pint)
1 head Boston lettuce or mixed green lettuce

In a skillet cook bacon over moderate heat, stirring occasionally, until crisp. Reserving 1 Tbls. bacon fat in skillet, drain bacon on paper towels and crumble. Cut bread into enough 3/4 - inch cubes to measure 1 cup. Heat fat over moderately high heat until hot but not smoking and saute bread cubes with salt to taste, stirring, until golden brown. Transfer croutons to paper towels to drain and cool.

In a small bowl whisk together garlic, lemon juice, mayonnaise, water, and salt and pepper to taste. Slice onion and halve tomatoes. Tear lettuce into bite size pieces.

In a large bowl toss together onion, tomatoes, lettuce, half of bacon and croutons, salt and pepper to taste, and enough dressing to coat. Divide salad between 2 plates and top with remaining croutons and bacon. Serves 2.

Portobello Wrap

4 cups Portobello, sliced 1/4” thick
1 shallot finely minced
1 Tbls. fresh basil, chopped
1 Tbls. olive oil

Toss ingredients together and place on a baking sheet and roast at 375-400 degree oven, stirring occasionally until mushrooms are dry. Set aside to cool.

Lemon-Garlic Mayonnaise
1/4 cup mayonnaise
1 small clove garlic, peeled and finely minced,
2 tsp. fresh lemon juice.

Mix ingredients together and set aside.

2 cups fresh spinach leaves (washed and stems removed)
1 large carrot (peeled and cut into julienne strips
8 slices ripe tomato
4 12” flour tortillas

Spread a light coating of the lemon-garlic mayonnaise over the center of the bread. Place 1/4 of the vegetables on each wrap. Fold sides in and roll from the bottom.