Wednesday, May 18, 2016

Fire Up The Grill

Take advantage of mild spring evenings, Fire Up The Grill.
Raspberry-Balsamic Sauce brushed on chicken or heart healthy fish enhances their flavor with a sauce that is sweet and tangy. Left over sauce can be refrigerated up to 5 days in a covered container. 
The recipe makes 2 cups and was adapted from  

 Cooking Tips: 
Buttermilk tenderizer: Place boneless chicken in a plastic zip loc bag. Add 2 cups of buttermilk to the bag. Seal bag and place in a bowl for 2 hours. Drain and place chicken on foil. Sprinkle chicken with Herbes de Provence before grilling. Brush some of the sauce on during grilling time. Grill chicken until fully cooked, Serve with Raspberry Balsamic Sauce.

Sweating onions: Add the onions to the oil, stir them round so that the onions are coated with oil, put the lid on and leave them for 5 minutes. Stir occasionally. Take the lid off, stir and put the lid back for another 3 minutes. Repeat this until the onions are soft and translucent but not browning. Sweating is done with lid on pan.

Raspberry Balsamic Sauce
  • 3/4 cup sweet onions, diced
  • 1 TB. olive oil
  • 1/2 cup water mixed with 2 TB. cornstarch
  • 1 cup tomato sauce
  • 1 cup seedless raspberry jam
  • 1/4 cup good quality balsamic vinegar, raspberry or strawberry balsamic
  • 1/4 cup red wine vinegar
  • 2 tsp. each Dijon mustard and Worcestershire sauce
  • red pepper flakes to taste
  • 1/2 cup raspberries
  • In a saucepan sweat onions in olive oil until softened 3-5 minutes. 
  • Whisk in with onions tomato sauce, jam. balsamic vinegar and red wine vinegar, Dijon, Worcestershire and cornstarch mixed with water. Add in dash of red pepper flakes. 
  • Simmer sauce on low 10 minutes until sauce is thickened. Add in raspberries. 
  • Brush some of the sauce on fish or chicken the last few minutes of grilling. Serve any remaining sauce for dipping.  

No comments:

Post a Comment