Spotlight = PORK!

I am not sure what inspired my pork-loving dinner this evening, but I'm certain I don't really care. I was delicious!

Boneless pork loins, bacon, prosciutto....yummm! OH and don't let me forget... DOVES from Monday!

For the MAIN SHOW we had grilled boneless pork loins topped with spicy peaches, summer tomato gratin, and grilled squash and zucchini ribbons with prosciutto! 

DESSERT: Bacon-Bourbon Brownies with Pecans and a Tahitian Vanilla Bean Gelato!!!!

I get these fun and yummy recipes in my "mail box" from Food and Wine Magazine... I highly suggest to add yourself to their list...Tonight's dinner was dedicated to pork via Food and Wine Magazine!

The Tomato Gratin and Squash/Zucc/Prosc skewers were very simple!

For the tomatoes, I used a large red tomato, 1 plum, 1 yellow, and 1 orange to add some color. I also added a little basil because I had some laying around.

 And for the squash/zucc/prosc skewers, I used basil instead of mint to dress the skewers!

Season and grill your pork loin/chop however you like it!

The spicy peaches you can adjust to your tastebud-liking....

2 tablespoons of olive oil
1 tsp-ish of dijon mustard
2 tsp-ish of brown sugar
a splash of white vinegar
1 jalapeño - seeds removed and finely cut
1 shallot
3 large leaves of basil
2 peaches, skinned and cut into chunks

The much anticipated recipe.... Bacon-Bourbon Brownies with Pecans! Now I used 8 oz of semi-sweet chocolate and 2 oz of milk chocolate instead of what the recipe calls for - I also added a tablespoon-ish more of bourbon (I couldn't resist!). My bourbon of choice was Bulleit Bourbon, but any bourbon would suffice! I also baked my brownies in a convection oven at 325 degrees. The gelato is a MUST TRY, whether it's with this little dessert or by itself...Talenti is the BEST gelato I have found at a super market.

YUMMM...it's only appropriate that I "OINK OINK" on this page! 

Thank god for pigs!

http://oclipart.com/pig-face.aspx