Black Grapes

First of all, clearly I have had grapes, so no I am not crazy to add them to this blog.  I actually love grapes.  I just happened to notice black grapes at my grocery store this week and thought, hey I saw a recipe for those and I have never had them or the recipe so lets try it for G.

Grapes, specifically black grapes; apparently are not wildly popular yet but I am sure they will be.  I could not find much information on Black Grapes themselves, turns out a grape is a grape is a grape. These really did seem to taste much  grapier and sweeter, and didn't have a bitter skin so someone should really tell Wikipedia to get on it and add some Black Grape information.

Domestic grapes began nearly 8000 years ago in an area we used to refer to as the "Near East".  Most table grapes are grown from a European variety are mostly cultivated as "seedless" and have much thinner skin than that of a wine grape.  Table grapes are also less sweet than those of the wine grape variety.

The Black Grapes I purchased seem bursting with juice and were just as good eaten cold as roasted, yes I said roasted.

I had seen a recipe where grapes were roasted, and while at first I thought that was nuts, I really wanted to try them.  I actually checked around and have seen both sweet and savory roasted grape recipes.  I opted for the savory as I was pairing them with roasted pork.  It is really very easy and they came out very tasty.

You take one bunch of Black Grapes, rinse and dry them and remove them from the stems....or not, it is up to you.  Roll them in Olive oil and sea salt and cracked black pepper to taste.  Lay them out on a pan and roast at 450 degrees for 10-12 minutes.  Or until they just burst.  I saved the juice from the pan and poured it over my pork and it was DELICIOUS!  I think next time I will just throw them on the same pan as the pork, in the last ten minutes, in the oven and make a pan sauce from all the drippings.