Seducing your Senses: Center Cut Pork Chop w/ slow-roasted grapes, parsnip puree, and a fig-balsamic reduction

Welcome!

Except for maybe a beautiful woman, I can not think of anything more seductive then a well prepared meal and a perfectly picked wine to go with it. Food has an innate ability to touch all of our senses. Just imagine biting into a ripe peach...the juices dribbling down the corners of your mouth; the little hairs on the skin tickling the top of your mouth as your tongue gently moves the peach back into your mouth; the smell that brings you back to grandma's kitchen when you were young; and of course, the taste...the perfect amount of acidity to balance the natural sweetness! Mouth watering yet? My point is food is stimulating and seductive and should be used in such a way! My goal is to cook some of my favorite recipes a couple times a month and share them with you. My hope is that you'll share in the sensation of the seduction of your senses. Enjoy!

Wednesday, September 8, 2010

Center Cut Pork Chop w/ slow-roasted grapes, parsnip puree, and a fig-balsamic reduction

Tonight's menu came to aspirations when I walked into Whole Foods and saw this giant display of lush red grapes. Once I popped one into my mouth, I new that the natural sweetness of a root vegetable would pare perfectly with the sugar and acidity of the grape. After an intense debate between carrot and parsnip, I decided the parsnip would be a little more delicate and would be ok with letting the grape shine. At this point I had already decided that the sauce was going to be a reduction of this fig-balsamic I have, mounted with a large spoonful of butter. The only decision from here was protein. I debated between a the most beautiful whole branzino I have ever seen, and one of my all time favorites...the center cut pork chop! Since I was cooking for one, I decided on the pork chop but will be back for that branzino another time. Once I had decided on dinner, I had to chose a wine to compliment. I decided to go with the Stephen Vincent 2007 Crimson. It is a California blend that has a nose of dark fruits and tobacco and hits the tongue with blackberries and little hints of spice. A wine with a richness deep enough to stand up to the pork, but not so powerful to take over the dish. For dessert...a pasteurized cow's milk cheese from france! Aged Mimolette, which I will drizzle a little honey over and eat with some caramelized walnuts...

How it turned out:

The pork chop was tender and juicy and complimented the wine perfectly. The parsnips were sweet, but the pepperiness of the arugula cut right through that sweetness. The star of the show was the grapes. I opened the oven door and the aroma of the caramelization of the sugars and the essence of the thyme filled the kitchen. The way the grapes took on the flavor of the thyme was absolute bliss. Then the richness of the balsamic sauce grasped everything on the plate and pulled all the ingredients together making a beautiful culinary harmony. In another words....it was GOOD!! Hope you all enjoy!