Source: California Table Grape Commission
Pork production has rebounded from the porcine virus that affected hog supply in 2013 and 2014. Along with the increase in supply has come a decrease in price, making pork a good value for chefs and customers. Chef Samuels starts with economical shoulder meat that’s marinated in a Moroccan-spiced mixture, threaded on skewers with fresh grapes and grilled.
1/4 cup olive oil
2 tbsp. lemon juice
2 tbsp. minced garlic
2 tbsp. minced Italian parsley
1 tbsp. minced fresh oregano
1 tsp. minced gingerroot
1 tsp. ground coriander seeds
1 tsp. smoked paprika
1/2 tsp. freshly ground black pepper
1/4 tsp. ground turmeric
1/4 tsp. cayenne
2 bay leaves, torn
2 lb. pork shoulder, cut into 1/2-in. cubes
1 lb. red grapes
1 tsp. kosher salt
Spinach salad with grilled red onions
- Prepare marinade: In large bowl, combine all oil, lemon juice, garlic, parsley, oregano, ginger, coriander, paprika, pepper, turmeric, cayenne and bay leaves; mix well.
- Add pork; coat thoroughly with marinade. Cover and marinate 2 hours.
- Preheat grill. Soak bamboo skewers in water for 30 min. Thread pork cubes on skewers, alternating with grapes. Sprinkle with salt.
- Grill kebabs over med.-high heat until the meat is cooked to appropriate level of doneness and grapes are hot and beginning to caramelize.
- To serve, place 2 skewers over a portion of salad.