You already know I have been testing out savory berry recipes — like pulled pork with blackberries — all Summer long, and I've come to the conclusion that you can’t go wrong with pork and a fruity sauce. They seem to nearly always be a match made in heaven. I couldn't resist trying another simple, seasonal BBQ recipe of pork tenderloin with a spicy blackberry glaze. Although the original recipe called for blackberry jam, I decided to make a quick jam with fresh blackberries and used this as the base of the sauce. When I tasted the finished sauce alone (as any good cook would do), I thought it was a touch too vinegary, but once paired with the pork, it was simply perfect. If you are tired of hamburgers and hot dogs on the grill, spice it up with this recipe.
Posts for August 16th 2010
From Real Simple
Feta Chicken With Zucchini
2 tablespoons olive oil
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1/4 teaspoon kosher salt
2 medium zucchini
1/4 cup fresh flat-leaf parsley leaves, chopped
1/8 teaspoon black pepper
1/3 cup (about 2 ounces) crumbled feta cheese
- Heat oven to 400°. Drizzle 1/2 tablespoon of the oil in a roasting pan. Remove the zest from the lemon in thin strips; set aside. Thinly slice the lemon. Place half the slices in the pan.
- Rinse the chicken and pat it dry with paper towels. Place it on top of the lemon slices and season with 1/8 teaspoon of the salt.
- Slice each zucchini in half lengthwise, then slice each half into 1/4-inch-thick half-moons. In a bowl, combine the zucchini, parsley, pepper, and the remaining oil, lemon slices, and salt; toss. Spread the zucchini mixture around the chicken and sprinkle the Feta over the top.
- Roast until the chicken is cooked through, 20 to 25 minutes. Transfer it to a cutting board and cut each piece into thirds. Divide the chicken, zucchini mixture, and lemons among individual plates and sprinkle with the zest.
From Eating Well
Roasted Tomato-Bread Soup
4 cups thinly sliced onions
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups cherry tomatoes, halved
1/2 cup thinly sliced garlic, plus 1 whole clove, peeled and halved
3 cups reduced-sodium chicken broth or vegetable broth
6 slices whole-grain country bread
2/3 cup chopped fresh basil
6 tablespoons finely shredded Parmesan cheese
- Preheat oven to 450°F.
- Toss onions, oil, salt and pepper in a 9-by-13-inch pan. Roast the onions, stirring once or twice, until starting to brown, about 20 minutes.
- Stir in tomatoes and 1/2 cup garlic and continue roasting, stirring once, until the tomatoes are falling apart and beginning to brown in spots, about 20 minutes more.
- Transfer the onion-tomato mixture to a large saucepan. Add broth. Bring to a simmer over medium-high heat. Remove from the heat and cover to keep warm.
- Meanwhile, place bread on a large baking sheet and bake until toasted, about 10 minutes. Rub both sides of the toasted bread with the halved garlic clove. (Discard remaining garlic.)
- To serve, place a piece of toasted bread in a shallow soup bowl. Ladle about 1 cup soup over the bread. Sprinkle with basil and cheese and serve immediately.
Makes 6 servings of 1 cup each.
Per serving: 213 calories; 8 g fat (2 g sat, 4 g mono); 4 mg cholesterol; 27 g carbohydrates; 2 g added sugars; 10 g protein; 5 g fiber; 594 mg sodium; 564 mg potassium.
Over the weekend, the second annual SF Chefs event took place, and it wasn't just about the food — beer, wine, and cocktails were in full force, too. Case in point: MIX with SF Top Chefs, a happy hour featuring a cocktail shake-off between San Francisco's most memorable Top Chef alums.
Five contenders — Ryan Scott, Jen Biesty, Mattin Nobila, Erik Hopfinger, and Laurine Wickett — made original cocktail recipes that incorporated the use of Fiji Water, a sponsor for the event, and I had the pleasure of guest judging the competition. In the end, Top Chef: Chicago's Jen Biesty came out on top with a well-balanced cucumber cocktail.
Jen Biesty named her cocktail The Fiji Facial after being inspired by a famous San Francisco spa. Her zen-like cocktail incorporates health-minded ingredients like ginger juice and organic cane sugar. To score the refreshing recipe — and check out photos from the event — read on.
One of the seminars I attended at SF Chefs, San Francisco's second annual food festival, was dedicated to pig. It was hosted by the National Pork Board and Tom Pizzica, finalist on the current season of the Next Food Network Star and host of an upcoming show on the Food Network. Stephen Gerike, of the pork board, showed the small crowd how to butcher a whole hog, then Tom used the meat to create three delicious dishes that we got to sample.
For a better look at the informative class, click through my photos after the break.
From Jen Biesty
The Fiji Facial
3 mint leaves, plus one extra for garnish
1/2 tablespoon organic cane sugar
1-1/2 ounces cucumber juice (to make juice, purée cucumbers, then strain through a fine chinois)
1-1/2 ounces Square One cucumber vodka
1/2 ounce Cointreau
1/2 ounce lime juice
1/4 ounce ginger juice
Lime wedge, for rim
Coarse salt, for rim
Fiji water shaved ice, for shaking and serving
1 thinly sliced cucumber wheel, for garnish
- In a shaker, muddle three mint leaves with the sugar.
- Add next five ingredients into shaker with shaved ice.
- Moisten the outer rim of a lowball glass with the lime wedge and dip in a shallow bowl of coarse salt to rim glass.
- Shake vigorously and strain over more shaved ice. Garnish with cucumber wheel and mint leaf.
Makes 1 drink.
YumSugar member girlA loves to share her vegan recipes. Today, she makes spicy black bean burgers in The Dairy-Free Diva Recipe Exchange cooking group.
Yep, they are as good as they look! They are also simple to make and you can either grill them or bake them in the oven. I went the oven route as I was afraid they’d fall apart on the grill. These go great with the coleslaw that I made earlier today, which can also be easily thrown together while the burgers are baking.
Make today a meatless Monday when you read more