9224 Route 414
Lodi, NY 14860-9641

I have developed some summertime recipes specifically for Lamoreaux Landing's wines, including their recently released Estate Red. The dish shows off the wine's many flavors and qualities, and the wine brings out the complexities of the dish. I encourage you to try it and enjoy it this summer with this flavorful wine from Lamoreaux Landing Wine Cellars.

serves four as a main course

This blend of Pinot Noir, Cabernet Franc, and Merlot, with lots of black cherry fruit, works perfectly with grilled pork and vegetable skewers. Feel free to add more Tabasco to the marinade.

Two pounds boneless pork chops, one inch thick
Marinade:
1/4 cup soy sauce
1/4 cup catsup
1/4 cup balsamic vinegar
1 tbs. Tabasco sauce, or more to taste
fresh ground pepper to taste
1/2 cup hickory chips
1 large vidalia onion
1 large red pepper
2 Italian green frying peppers
2 medium zucchinis
2 tbs. olive oil
8 foot-long metal skewers

Slice pork into strips 1/2 by 1 inch by approximately 3 inches long and marinate for an hour refrigerated. Soak hickory chips in cold water for an hour. Prepare charcoal grill with cover for direct grilling, all vents open.

Slice zucchinis in half lengthwise, then into half moons 3/8 inch thick, salt heavily in a colander and drain for 1/2 hour; rinse and pat dry. Cut onions and peppers into one inch squares and toss with zucchinis and oil in a large bowl.

Skewer pork in 'S' curves around skewered vegetables, with one piece of each vegetable between pork slices. Pour marinade over kabobs.

Drain wood chips, sprinkle over hot coals, and grill kabobs approximately 12-15 minutes with grill covered, turning two or three times until pork is done. Serve with steamed rice and Lamoreaux Landing Estate Red.

Grady Wells is a writer and consultant living in Ithaca, New York.

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