Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, August 28, 2013

Grilled Nectarines

Grilling fits in quite well for keeping to my mantra, less time at the stove and more time at the table, and these grilled nectarines were an easy way to jazz up an otherwise boring pork loin.  I simply made a slice all the way around the nectarine right down to the pit making sure that I ended at my starting point, then twisted the two halves so they easily came apart….same way you would halve an avocado.  Then I grilled them on the barbeque over medium heat, that’s it, no oil, no spice, no nothing.  This time around I chopped them up with some fresh mint, coarse salt, and a few drops of chili oil and served the mixture over my sliced pork.  However in the past I’ve left them whole and topped them with some crumbled feta or blue cheese, tossed them sliced in an arugula and tomato salad, or with some basil over grilled chicken. 

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