Nutrition
Food & WineTogether Enjoy Crisp and Zesty Sauvignon Blanc to Pair with Summertime Grilling!
Host an outdoor patio party or gather your friends for a dinner party and sip on a chilled glass of vibrant Sauvignon Blanc. One thing is for sure, when you entertain during the hot summer months, you want enjoy refreshing wines with dinner from the grill.
I don’t eat fruit. Seriously, I just don’t like it. However, I am finding that when I mix fruit with other ingredients that I like, I’ll eat it! This is how I started enjoying mango salsa, which is a perfect compliment to grilled pork loin. The salsa also gives me the opportunity to use vegetables from my garden: cucumbers, onions, chile peppers and cilantro. 2 pork tenderloins 1/2 cup orange juice 3 cloves garlic, minced 2 T smoked paprika 1 T fresh thyme 1 tsp. black pepper 2 T extra virgin olive oil 1 tsp. kosher salt Combine all of the ingredients and put in a zip lock bag with the pork. Marinate overnight or at least 4 hours. Heat your grill (charcoal or gas) to high. When the grill is hot, toss the pork on the grates and let it get a good hard sear until it is golden brown on all sides, about 7-10 minutes. Then move it to a cooler part of the grill and cook until the pork is cooked to your comfortable level of doneness. When you take the tenderloin off the grill, let it rest for about 5-7 minutes to allow the juices to redistribute before slicing. Mango Salsa Toss 2 diced tomatoes, 1 diced mango, 1/4 cup diced red onion, 1 minced seeded habanera chile, 1 minced garlic glove, 1/3 cup chopped cilantro and the juice of 2 limes. Season with salt. Here is how I prepare my mango: Put the mango on a cutting board. Use a vegetable peeler to remove the skin off the mango just as you would to take the skin off a cucumber. Use a knife to cut off the top and bottom of the mango. Then simply cut slender slices from the flesh until the seed is completely exposed. Always remember to wash the mango before you peel or cut it. You’ll know when a mango is ripe because it will be soft and will give to your touch, just as an avocado or pear would. The culinary skills of Patricia Hart Building Events Manager Deborah Stillwell are well known, especially to her family, FiftyForward members, and facility renters who request in-house catering. A self-confessed foodie, she loves to revamp standard fare in a whole new, heart-healthy way. She teaches cooking seminars using fresh herbs, and her yummy recipes are regularly featured in the Knowles Center’s First Monday lunches. If you would like to ask Deborah for an alternative recipe for one of your favorite foods, contact her at dstillwell@fiftyforward.org.
Your palate will tingle while sipping on one of my favorite Sauvignon Blanc wines from SIMI of California. Refreshing and mouthwatering with bright acidity, you will enjoy these wines with distinct citrus notes of freshly zested grapefruit and Meyer lemon. Delicate notes of stone and tropical fruits such as peaches,apricots and mangos will linger on your palate. Create a perfect pairing of SIMI Sauvignon Blanc with Deborah’s Grilled Pork and Mango Salsa Recipe. Sauvignon Blanc pairs wonderfully with pork tenderloin and is a perfect match for the citrusy flavors of lime, juicy oranges and the tropical flavors of mangos. The bold acidity of this wine will complement the fresh-from-the-garden kick of jalapeños, earthy cilantro and the crunch of cucumbers. The mineral undertones of the wine will enhance the smokey punch from the smoked paprika. What a wonderful pairing this is for a summertime meal! SIMI Sauvignon Blanc from Sonoma, California is my go-to summertime wine. There is a lot going on in this bottle of wine and for around $15, I will keep my wine refrigerator stocked for those summertime grilling evenings which I predict will be many! Cheers!
Lisa Mays lends her wine expertise to Deborah’s healthy recipes. Lisa is a local wine enthusiast and educator who earned an WSET Level 3 Advanced Certification in Wines & Spirits. Her “inner wine spirit” is on a mission to help others experience the same joy she gets from Food and Wine pairings. Check out her website and blog www.winewithlisa.com for great selections, pairings and recipes.
Summer 2013 | 17