Wednesday, May 21, 2014

Seasonal Plate-A Grilled Meal

The photo below shows the meal for Seasonal Plate food column for next week.
Sweet and Spicy Chicken Skewers was previously posted at http://sockfairies.blogspot.com/2014/05/celebrating-moms.html
Grilled Peach Caprese Salad previously posted at 
Strawberry –Rhubarb Sauce
Cook’s notes: Celebrate spring with the sweet tart taste of rhubarb with strawberries. This sauce is versatile using it as jam on muffins, over ice cream or pound cake or as a side for meats and poultry. The sauce can be pureed in blender to make it smooth or pulse a few times in blender and let some chunks remain in the sauce. Sauce will thicken as it is refrigerated for several hours. I used a margarita glass for ice cream scoop with Strawberry-Rhubarb Sauce. 
Ingredients:
  • 2 cups diced rhubarb and 2 cups diced strawberries
  • 1 cup sugar 
  • ½ cup water
  • 1 TB. Grand Marnier
  • ½ TB. lemon juice
  • 1 TB. grated orange or lemon zest
  • optional dash of cinnamon
Directions:
  • In a heavy saucepan over medium heat, combine sugar and water and stir to dissolve.
  • Add rhubarb and simmer on low 15 minutes, add in strawberries, lemon juice, zest and cook 10 minutes longer. If using cinnamon add in this cooking step. 
  • Remove from heat and add in Grand Marnier.
  • Puree in blender or pulse a few times in blender keeping in some chunks.
  • Refrigerate to thicken.
A banner day for Bella and I. We both made front page for WWN in Rockport, Texas. 
The World According to Bella 
http://www.wwnrockport.com/2014/05/the-world-according-to-bella-fishing.html
and my recipe for Taco Boats 
http://www.wwnrockport.com/2014/05/recipe-taco-boats-by-sue-ready.html


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