Jordan Wine Country Table - Vol. 16, 2021 - 40

ALLIUMS
Allium vegetables-those in the onion family-were
made for the grill. That's because they're full of natural
sugars that caramelize as they cook, mellowing the
alliums' pungent flavors. Grilling the nutrient-dense
vegetables also creates delicious char that provides
a wonderful complement to barrel-aged wines.
GARLIC
Just as roasting garlic in the oven creates a creamy texture and sweetens
its flavor, cooking it on the grill has the same luscious benefits. To
grill a whole head of garlic, slice off the top of the bulb to expose all
cloves. Drizzle the cloves with extra virgin olive oil and sprinkle with
salt, pepper and thyme. Wrap the bulb in aluminum foil and place
on a hot grill over indirect heat. Cook for 30-40 minutes, until soft.
Remove the cloves from the skins with a small knife, then spread
onto grilled bread or add them to a salad dressing or marinade. The
garlic's sweet-mellow flavors pair well with both red and white wines.
SCALLIONS
Green onions caramelize beautifully on the grill. Brush trimmed
onions with olive oil and sprinkle with salt. Grill them over mediumhigh
heat, turning occasionally, until they're lightly charred on all sides,
about 5 minutes. Squeeze a wedge of lemon over the scallions just
before serving (pictured left).
FRUIT S
Grilling fruit softens its flesh and intensifies its sugars, giving it an
irresistible baked quality, and the charring adds intriguing complexity.
When selecting for the grill, choose fruits that are ripe-yet-firm, so they
will hold up during cooking. At Jordan, we love to use warm, grilled fruits
as a centerpiece for desserts.
APPLES AND PEARS
All varieties of apples and pears benefit from
grilling, and their flavors make a fabulous
complement to the stone fruit flavors in Jordan
Chardonnay. Core the fruit and cut into slices.
Place on a grill rack and cook for 6-8 minutes
on each side, turning halfway through. Transfer
fruit to a dish, brush with butter and sprinkle
with cinnamon, cardamom and sugar.
FIGS
Figs and balsamic vinegar were made for each
other, and the combination is even more
sublime when the figs are lightly caramelized
on the grill. Cut washed figs in half, drizzle them
with a little olive oil and sprinkle lightly with salt.
Place figs on a hot grill pan, cut side down, and
cook for a minute or two. Drizzle with reduced
balsamic vinegar blended with a little honey.
CHERRIES
Tossed into salads or spooned over ice cream,
sweet grilled cherries taste like summer-only
better. Start with ripe, pitted cherries. Toss them
with a little olive oil and place them in a grill
basket or on a grill pan. Grill until the cherries
start to burst open, just 2 to 3 minutes, tossing
them as they cook.
PINEAPPLES
Growing up in Hawaii, pineapples were a staple
on my family's table-and at backyard barbecues.
I like to grill them whole, unpeeled, turning
frequently until they're warmed through. This
mellows the pineapple's acid, allowing it to pair
with a dry chardonnay. After grilling, either
dice the fruit to create a wine-friendly salsa,
make a purée, or juice and reduce into a syrup
to drizzle over homemade ice cream.
40 THE GRILLING ISSUE

Jordan Wine Country Table - Vol. 16, 2021

Table of Contents for the Digital Edition of Jordan Wine Country Table - Vol. 16, 2021

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