Are You A FOODIE?

SWEEET! Fresh Summer Fruit Makes Cooking Fun!

So You Think You Can Cook

by Karl Merten

Literally as I place these words down on paper, something is growing and ripening on a tree or bush out there.  In my small orchard at my house our cherry tree is ready to harvest.  It’s so fun to just go outside and pick’em, eat’em and spit out the seeds!  One of the best ways to enjoy a refreshing snack of fresh produce is straight from the tree!  My two year old son, Matthew also enjoys many of the same activities.  Eating strawberries, cherries, grapes, and blueberries just has to be good because they look so good.  And it’s true; if it looks good it must taste good.  When it comes to fresh fruit I have to admit the fresh sweet, taste is hard to beat especially with strawberries growing at every open corner of  town!  I want to share with you a simple sauce that goes great on any grilled meat or poultry.  It’s simply grilled red onions, strawberries with a drizzle of aged balsamic vinegar.  You may want to sweeten the sauce with a bit of honey or brown sugar or even a bit of wine, if you prefer a sweet accent.
The joy that cooking with fresh seasonal fruits and vegetables brings outweighs the work that is involved in updating specials and menus to bring these items to your plate. The rewards are there when you get the smiles from customers.  Just recently I rolled out a new lunch and dinner menu with a few changes.  One is an apricot and mustard glaze for our rotisserie roasted pork chop.  It’s that great combination of sweet apricot jam and Dijon mustard that pairs excellently with the pork.  On the menu I have accompanied the pork with a sweet potato and vegetable.
To end the meal lets make strawberry sauce.  I have a simple recipe that will go great over cheese cake or ice cream. With summer here and vacation plans being finalized great food and dining out can be the best part of your summer fun!
Sautéed Strawberries, Onions with Balsamic Vinegar served over Grilled Chicken Breasts.

4 chicken breasts skinless and boneless. Marinade in favorite Italian dressing or fruity marinade for up to 24 hrs.  (Use a zip lock bag for a convenient marinating bag) just massage a couple of time over the course of marinating.  Turn on or light barbeque and grill chicken like normal, I prefer to use a medium flame or semi indirect heat so that I don’t dry out the chicken.  Remember when the chicken is cooked through, remove from the heat or you will begin to dry it out.

For the sauce you will need 2 cups of halved strawberries, 1 cup of julienne or rough chopped red onions (1” squares) and ¼ cup balsamic vinegar and ¼ cup white wine to deglaze pan and 2 T butter or olive oil.  In a 9-10” sauté pan over medium heat add the oil and onions and gently grill till fork tender (aprox 5-10 minutes) then add the strawberries and toss with the onions and oil 2-3 minutes then add the balsamic vinegar.  If you do not want much sauce do not add wine, if you want a little sauce add the wine and reduce by half.  Spoon over the chicken and serve.

Apricot and Mustard glazed Pork chop

1 cup apricot jam
¼ cup to ½ cup Dijon mustard
¼ cup to ½ cup water

Process in food processor till thoroughly blended and finely chopped.  Transfer to sauce pan and warm gently for service.  Spoon over pork chops and enjoy.

Strawberry Sauce

2 cups fresh strawberries stems removed and sliced
½ cup sugar or less depending on taste
2 ounces brandy or port wine

Mix together in bowl, cover and refrigerate over night. By allowing the strawberries to marinade in the sugar they will turn a ruby red throughout.  Then process till a fine puree and it’s ready to serve.