Tag Archives: North Carolina wine

Peaches Peppers & Pork Chops

CWC Card - Needs editing 037I get asked a lot what made me want to write Carolina Wine Country Cooking.  Well, to be honest, I didn’t know I was writing it at first… it was just an enhanced format for my North Carolina wine journal that was more about cooking with wine and pairing food with wine, than it was about individul wine characteristics.

The first recipe I wrote down to keep is below.  It was too darn good not to repeat!  The wine I used was of course from North Carolina, and it was a muscadine.  You could however use, ice wines in this for the best pair with the peppers, but you most certainly could try any wine you like.  I would stay away from the power house reds like sangiovese or sauvignon as they would tend to overpower the sweetness of the peaches. 

Peaches, Peppers & Pork Chops

6-8 Boneless pork chops

2 cups fresh or frozen peaches, sliced

1/2 cup chopped Vidalia onion

1 whole, seeded jalapeno pepper finely diced

1 Tablespoon Olive Oil

1/2 cup semi sweet white wine – (Old North State – 38 Vines Autumn Leaf Gold)

1 Teaspoon Salt

1 Teaspoon fresh ground black pepper

If using frozen peaches, place them into a non-stick skillet on med-high heat – watching carefully. Once thawed, and starting to caramelize, add olive oil. Add onions and jalapeno pepper, caramelizing further, until all are softened and golden. (If starting with fresh peaches, add them last after the onions and peppers have softened.) Remove from skillet.

Season pork chops with salt & pepper, and cook on one side in skillet approximately 5 minutes (longer for thick cut chops), or until the juices start to rise. Brown both sides equally, and remove from the skillet. Deglaze the skillet with the wine, scrapping with a wooden spoon, and let the wine reduce until the some of the alcohol has burned off, approximately 3 minutes. Add everything back and cover with sauce, allow all to come to temperature/ serve.

Serving suggestion – serve over buttered rice, with a glass of the same wine used in preparation.

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Interview with Ginger King, Author of “Carolina Wine Country Cooking”

carolinawine_thWhat is your book about?

It is all about cooking with the wines made in the Carolinas.  Carolina Wine Country Cooking is meant to be a companion on the road, visiting wineries in the Carolinas and then to be used at home with the wines found along the way.

What inspired you to write this particular book?

I was inspired by my love of the experiences that food and travel extend to our lives. Sharing my recipes with others is one way to spread that love.

How long did it take you to write your book?

Folks ask me this all the time, and the answer truly is “I don’t know” because it was only an extensive form of journaling when I met my publisher. I am about to find out how long the second book will take. We have an anticipated release set for the Salute Wine and Food Festival in Downtown Winston-Salem, NC in late spring 2013.

What is your goal for the book, ie: what do you want people to take with them after they finish reading the story?

Since my publisher has asked for a series, I am excited that the conversation is continuing. There are so many ways these stories about wine and the industry can be told. There will be more than just recipes in the next volume. I will be including short stories, interviews, special photography and poetry intertwined in these beautiful Carolina Vines. So my hope for this is that people will actually take the book along on their visits to wineries. When they read the extras, I hope they will come back to me when my fiction works are published.

What was the most difficult part about writing the book?

For me, finding quality time to travel to new wineries and get a tasting from the staff, is difficult. There is a lot of territory out there to cover. That is why I am so thankful that in the western part of the state there are large AVA areas with high concentrations of wineries and vineyards in close proximity to each other. I can take long weekends and make it to several locations.

What are you working on right now?

I can’t wait to see what happens next. It has been so exciting. This book includes recipes for savory and sweet uses of your favorite Carolina wines from Scuppernong to Cabernet. It is also a kitchen journal for the reader to use in creating their own dishes. My cooking advice is simple, “follow your palate and in all dishes, seek a balance first. The majority of us want that in our dishes. We want comfort in our lives and in our food”. I also don’t want you to forget to occasionally try something new, “you might find comfort there too!”

When where you first published? How were you discovered?

In high school, I found joy in most of my writing assignments but was told by an English teacher that I admired very much, “It will never happen”. Over that summer I progressed in a job I held and followed some advice I received from my boss. He saw good business sense in me I suppose. That was when my focus shifted into finance and business management. During college, I was told by a professor that they thought I would make a good investigative journalist. However at the time my professional business career had already begun, and I was working part time in my field, so I stayed the course in my studies of business. Over the years I continued to write for myself, poetry, music, short stories. When my corporate job ended in 2011, writing started welling up due to the emotions of that change I believe, and I wrote a short story about a dream I had. So I was thinking a lot about writing when I found out about an event called Book Em NC. It is a writers conference and book fair in Lumberton, NC.

If your book was made into a TV series or Movie, what actors would you like to see playing your characters?

This next book will include more than just recipes, and a story or two is likely to pop up. I have a couple of actors in mind for one of the stories I am developing. Jennifer Aniston and Joaquin Phoenix would do nicely as two very unlikely “types” who could find exactly what they need in each other. Will they, even I don’t know yet, I am still letting the story percolate so to speak.

Who designed your cover?

gingeking_145x184All of the photography is my own. Somewhere along the process of just documenting my creations, I started taking some photos. When I found out that my notes were going to become a book, I had to go back and work like crazy to remake some of the dishes just to get a photo but it was fun. I self titled those weeks dinners as “The Iron Chef’s Country Cousin”.

Where can people learn more about your books?

www.carolinawinecooks.com, www.gingerkking.com, and always on Second Wind Publishing.

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