• The mango didn’t fall far from the tree

    by Richard Oh

    Wine:

    When is a rose not a rose? When it’s Jemrose! And definitely not among thorns… The pairing today is with a Jemrose Syrah 2008 from Cardiac Hill Vineyard, Sonoma County. I chose this wine because of the texture, spices, earth notes, and hints of jammy qualities. I also like the vineyard name, Cardiac Hill. It’s name came about because of the steep hillside where the vines are planted, ranging from 500 to 900 feet in elevation. They grow four clones of Syrah and produce about two tons per acre. The soil is mainly made up of volcanic loam with excellent drainage. They have four different vineyards that make up Jemrose Wines each having a unique sun exposure, slope and elevation. Their case production is limited so get your bottle before they run out.

    Sonoma County is home to over 300 wineries and 13 AVAs. Each AVA has its own distinctive characteristic and varietal makeup. It’s a 30-minute drive North of San Francisco and has 50 miles of coastline. Like Monterey County, Sonoma vineyards are directly affected by the coast. The summer days are nice and warm, and cools off at night. The fog cools the vineyards down which allows for a longer hang-time. Enjoy the bottle of Jemrose Syrah with the pork chops. Always remember to share…

    On another note, my nine-year-old daughter wrote the following for a class writing project. I thought it was great to see how she used words to describe one of my dishes. I guess the apple didn’t fall far from the tree.

    richard art2

    Mango Chutney sauce…

    • 2 Medium size mangoes
    • 2 bay leaves
    • 1 tsp cumin seeds
    • ½ tsp turmeric powder
    • ½ cup sugar (you can add more if like it to be sweeter)
    • 1 medium size orange (we’ll use the juice from the orange)
    • 1 cup water
    • 1 TBSP oil
    • Salt to taste (I like pink Himalayan Sea Salt or Sea salt)
    • ½ cup raisins (add if you like a little more sweetness and texture)
    • 1 small red bell pepper (add if you like a little crunch and contrast)
    • Chili powder to taste

    Wash and peel the mangoes. Cut them into small pieces.

    Heat oil in a large saucepan over medium heat. Put the cumin seeds and heat until they turn black.

    Add the mango pieces, turmeric powder, salt, chili powder, and bay leaves and fry for 2-3 minutes.

    Add sugar, water and orange juice, and mix well

    Cover the saucepan with a lid. Let it cook for about 30 minutes or until the mangoes are soft. You may need to add water if the mangoes start to dry.

    Cool the chutney and store in a clean jar. You can store it in a refrigerator for a few weeks.

    Pork Chops

    • 4 medium sized bone-in pork chops ¾” thick
    • 1 medium size mango
    • 2 sprigs of thyme
    • ¼ cup extra virgin olive oil (EVOO)
    • 2 cloves of garlic
    • Black pepper to taste

    Clean pork chops and let sit to dry. Cut thyme into small pieces. Wash and slice mangoes into ½” wide pieces (slice from top to bottom). Be very careful, the slices will stick to the seed. Chop the garlic. Put EVOO, thyme, garlic and black pepper into a bowl and mix together. Rub the mixture onto the pork. Make sure you get both sides.

    Clean the grill and let it heat up for five minutes on medium setting (covered). Grill the pork chops and mango slices for seven minutes then turn over for five minutes (covered). Turn off the heat and let it sit for five more minutes.

    Plate the pork chops and mangoes. Add the chutney sauce (as much as your heart desires). Enjoy with a salad or wild rice and of course the Syrah.

    richard pork chop

    posted to Cedar Street Times on May 4, 2012

    Topics: Oh, Have A Taste!

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