Here are several recipes from our recent “Blues, Brews, & BBQs” event:
BLUEBERRY BBQ SAUCE
Purée blueberries (and any juices from thawed berries) in a blender or food processor. Combine the blueberry purée and the remaining ingredients in a large, heavy, non-reactive saucepan. Simmer over medium heat until the veggies are soft and the sauce is thick and flavorful, 20-30 minutes or more.
Let the sauce cool slightly, and return to blender, or use an immersion blender to purée until smooth. Sauce should be thick, but pourable. Adjust seasoning – more honey for sweetness, vinegar for piquancy, and/or cayenne pepper for heat. Use sauce right away, or cool to room temp and refrigerate. The sauce will keep for several weeks. Makes 6 cups.
Note from the Board Member who made this: You might not like the texture of all the tiny blueberry seeds! I ran it through a food mill with a fine mesh screen. Also, with frozen blueberries, you seem to get a LOT of extra juice, which made the sauce seem a little watery. As I was scooping out the pulp to run through the food mill, I drained off most of the juice and put it in another pot, simmered it for at least half an hour until it was reduced by half, and mixed it back into the sauce. The end result was very tasty!
Recipe by Crescent Dragonwagon, via the “Barbecue Bible” by Steve Raichlen. The Barbecue Bible is available at the Elkins Library. LOTS of good recipes!!
SPICY APPLE BBQ SAUCE
Combine all ingredients in a large, heavy, non-reactive saucepan and stir or whisk to mix well. Bring the sauce to a boil over medium heat. Reduce the heat to low, and gently simmer the sauce, uncovered, until thick and richly flavored, stirring often to prevent scorching. Use sauce right away, or cool to room temp and refrigerate. The sauce will keep for several months. MAKES about 3 CUPS
Recipe by Lindsey Shannon, via the “Barbecue Bible” by Steve Raichlen. The Barbecue Bible is available at the Elkins Library. LOTS of good recipes!!
June 26: Garlic Scape Pesto
- 1 cup garlic scapes, thinly sliced crosswise
- 1/4 cup pine nuts
- 1/2 cup good olive oil
- 1/4 cup Parmesan
- Salt and pepper, to taste
Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit. Then turn the processor back on, and with it running, add the oil a little at a time until it’s fully incorporated. Add cheese, pulse, then season with salt and pepper to taste. Makes: about 1 and 1/2 cups. Note: Scape pesto won’t brown like basil pesto will, so if you’re not using immediately, just store in a container in the fridge. It will last a week.
- Note from our Market Manager, Julie: “I add a bit of lemon juice and use walnuts instead of pine nuts.”
- Note from Publicity Person, Beth: “I use a mix of pumpkin seeds and pine nuts, and a splash of avocado oil.”
- Note: This recipe is pretty forgiving, and delicious with all kinds of substitutions!
Want your pesto to be a little more LOCAL? Check out the following statistics:
- According to the US Department of Commerce, China provides most of the pine nuts sold in the US, with Italy, Pakistan and Portugal making up most of the rest found in American stores.
- California walnuts account for 99 percent of the commercial US supply and 2/3 of world trade.
- The leading commercial producers of pumpkins and pumpkin seeds include the United States, Mexico, India and China. Read the label before you buy!
- 1 large whole chicken breast (about 1-1/2 pounds), cooked, boned, and shredded
- 2 garlic cloves, or to taste, minced
- 12 7″ corn tortillas, dried at room temperature for 30 minutes, or until they are leathery
- 1 tablespoon olive oil
- 1-1/2 cups grated Monterey Jack cheese (about 6 ounces)
- ½ cup chicken broth
- 1 lb. Swiss chard, rinsed well and drained
- ½ cup freshly grated Parmesan
- 2-1/2 cups Mexican-style tomato sauce*
- vegetable oil for frying the tortillas
*A quick Mexican-style tomato sauce can be made by adding some chopped onion, garlic, and jalapenos to drained plum tomatoes (canned or from your freezer) and then puree in a blender or processor.
Cut the stems from chard leaves and chop them separately from the leaves. In a large skillet cook the garlic in the oil over moderate heat, stirring, until it is fragrant. Stir in the Swiss chard stems and 1/4 cup water, and cook, covered, for 5 minutes. Add the leaves and cook, covered, stirring occasionally, for 3 to 5 minutes, or until the leaves are tender. Drain the Swiss chard mixture in a bowl toss it with the shredded chicken and add salt and pepper to taste.
In a skillet heat 1/4 inch of oil over moderately high heat until it is hot but not smoking, and fry the tortillas, 1 at a time, turning them, 3 to 4 seconds, and transfer them with tongs to paper towels to drain.
In a bowl thin the tomato sauce with the broth, spoon 1/3 cup of it into the bottom of a greased 13″x 9″ baking dish, and arrange 4 of the tortillas in one layer over it. Spread the tortillas with half the chicken mixture and half the Monterey Jack, spoon about 1/2 cup of the remaining sauce over the mixture, and cover it with 4 of the remaining tortillas in one layer. Spread the tortillas with the remaining chicken mixture and the remaining Monterey Jack, top the mixture with 1/2 cup of the remaining sauce, and cover it with the remaining 4 tortillas. Pour the remaining sauce evenly over the tortillas and sprinkle it with the Parmesan. Bake the enchiladas, covered with foil, in the middle of a preheated 350 degrees F. oven for 15 minutes, remove the foil, bake the enchiladas, uncovered, for 5 to 10 minutes more, or until the cheese is bubbling. Serves 6
June 5 : Wilted Spinach Salad with Asparagus
Other greens can be used instead of, or with, the spinach. Check our vendors to see what lovely, fresh spring greens they have brought — baby kale or chard would be delicious!
- 6 cups fresh spinach leaves, washed, dried, and chilled
- 1 pound asparagus stalks, washed and trimmed
- 3 tablespoons good-quality balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons minced red onion
- 1 clove garlic, minced
- 1/4 teaspoon freshly-ground pepper
- 1 hard-cooked egg, chopped
- Remove stems and veins from spinach leaves and tear into bite-sized pieces; place spinach on individual serving plates.
- Blanch the asparagus in lightly salted boiling water for approximately 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain and dry well; set aside.
- In a large frying pan over medium heat, whisk together balsamic vinegar, olive oil, red onion, garlic, and pepper; heat mixture until hot, stirring occasionally. Add cooked asparagus spears to dressing mixture, tossing to coat and reheat.
- Remove from heat. Place asparagus spears over the top of the spinach. Pour warm dressing over asparagus and spinach. Sprinkle with chopped eggs and serve immediately.