A BIG Thank You goes out to our friend Scott Kendig, Executive Chef at Bing Crosby's Restaurant and Piano Lounge in Rancho Mirage for the beautifully paired recipe for these exotic wines from Chile.
Make sure you visit their website at www.Bingcrosbysrestaurant.com, and the address is 71-743 A Highway 111, Rancho Mirage, CA 92270.
It really is the buzz of the Desert Area so be sure to call ahead to reserve your seats.
Scott's Pork Brochettes and Shaved Fennel Salad
1 or 2 pork Loins
Brown Sugar Mace
Red onion 1 minced garlic clove
Vinegar 2 minced shallots (small)
Oil Lime juice
Cut the pork loin into strips. You can either use a dry rub or add a little Olive Oil for Marinade
Combine 1/2 cup Cumin, 1/2 cup Coriander, 1/2 cup Brown Sugar, and one pinch of Mace. Either rub on pork strips or Add a 1/2 cup of oil and slather the strips.
Let sit over night.
Put Pork on skewers, BBQ and serve with the beautiful fennel salad.
Chopped Fennel Salad:
(Amounts used are dependant upon how many guests. (use your best judgment)
Shave or chop the fennel. Julienne the Spinach. Shave Red Onion. Mix in a bowl and toss with the simple vinagrette and you've got a goumet salad!
1 part lime juice
3 parts oil
1 clove minced garlic
2 minced shallots (small)
Salt and Sugar to taste
Mix together well and pour over salad.
Don't forget to visit Bing Crosby's Restaurant and Piano Lounge in Rancho Mirage next time you're in the Palm Springs area and say hello to Scott... tell him how much you loved his recipe as seen in at www.thewinoclub.com!