Sweet Onion Chicken Teriyaki Sandwich

Sweet Onion Chicken Teriyaki Sandwich

A new Subway opened in our town about 4 months ago. What a hoopla surrounded the shiny, new dining option as there is only one (a Burger King) fast food joint in our community. My kids love a good Subway sandwich just as much as the next teenager and, No Thank You Boy favors the sweet onion chicken teriyaki sandwich. What is not to love about a footlong squishy white roll loaded with teriyaki sauced chicken, lettuce, tomato, and onions all slathered in a sweet onion sauce?

I like a good fast food meal, albeit infrequently, just as much as the next person. Just last week I had my bi-annual Big Mac Value Meal. Being that I like to recreate many meals I have tried at restaurants, (example #1 - The Mini Mac), it was time I made Subway's Sweet Onion Chicken Teriyaki sandwich.

I Googled, Yahooed, and Binged my way around the World Wide Web as I searched for the recipe that would recreate Subway's famous sandwich.  With bits and pieces from the recipes I found through my search, I struck upon the rendition that I thought would recreate the sandwich the best.  My recipe included grilling the chicken which was marinaded in a homemade teriyaki sauce and serving it on long soft white rolls with a quick-to-make sweet onion sauce, shredded lettuce, and sliced tomatoes and onions, was deemed a success by No Thank You Boy and My Middle One.

"It is good.  Really good.  Even better than the chicken teriyaki sandwich at Subway.  The sauce is not as sticky sweet.  I like this one even more than the one at Subway."

--No Thank You Boy, August 10, 2011

Success!  I prepped the sandwich ingredients in the late afternoon so when dinner time rolled around, all I had to do was reheat the chicken (just like they do at Subway) and assemble the sandwiches.  And with all the ingredients packaged up for the refrigerator, the kids could make their own sandwiches the next day for lunch while I was at work.  Yea!

Sweet Onion Chicken Teriyaki Sandwich

serves 4

1 pound boneless chicken breast, cut in thin strips

teriyaki marinade --
1/4 cup soy sauce
1/2 cup pineapple juice
1 teaspoon dried minced onions
1/4 cup brown sugar
1 tablespoon rice wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon pepper

sweet onion sauce --
1/2 cup light corn syrup
1 tablespoon dried minced onions
1 tablespoon red wine vinegar
1 tablespoon white vinegar
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch of pepper

4 sub rolls
shredded lettuce
sliced tomatoes
sliced onions
sliced cucumbers

In a large resealable bag, place the teriyaki marinade ingredients and the chicken.  Let chicken marinate for about 1 hour.

Meanwhile, in a small sauce pan over medium high heat, combine the sweet onion sauce ingredients.  Bring to a boil while stirring to combine.  Add 2 tablespoons of water and stir.  Set aside.

Heat a grill or grill pan to medium high heat.  Remove the chicken from the marinade and grill for 2 - 3 minutes per side or until cook through.

To serve, slice rolls and top with chicken and desired toppings.  Drizzle with the sweet onion sauce and enjoy!

Coconut Crusted Flounder with Chili Orange Dipping Sauce

The sign of a great recipe is one that you want to make over and over again, and you never tire of eating it. Coconut Crusted Flounder with Chili Orange Dipping Sauce is one such recipe.

I prepared this recipe no less than three times yesterday - twice for clients and once at home. My personal cheffing clients can chose their weekly menu items from a list I provide them or they can suggest new items they want to try. My Tuesday client recently had dinner at a local restaurant and loved the lightly breaded coconut fish she had on a recent visit. She requested it for her next cookday and proclaimed the coconut crusted flounder I prepared was even better than the restaurant version. The addition of the sweet yet spicy dipping sauce put it over the top she said.

Coconut Crusted Flounder with Chili Orange Dipping Sauce is super easy to prepare and comes together quickly. This recipe will keep coming to the top of your recipe pile because you will want to make it often.

Coconut Crusted Flounder
adapted from a recipe on the Food Network

serves 5

canola oil
5 fish flounder filets, about 5 - 6 oz each
1 cup panko bread crumbs
1 cup shredded sweetened coconut
2 large eggs
Salt and freshly ground black pepper
1 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Chili Orange Dipping Sauce, recipe follows

Heat oil in a large saute pan over medium high heat.

In pie plate, combine the panko and coconut. In another pie plate, beat eggs and dash of salt and pepper. In a third pie plate, mix flour, onion and garlic powder together.

Dredge fish in flour, then eggs, then the panko/coconut.

Saute in batches, until crisp and golden brown; 3 - 4 minutes per side watching carefully so the coconut does nut burn. Drain on a paper towel-lined sheet tray. Serve hot with Chili Orange Dipping Sauce on the side.

Chili Orange Dipping Sauce:

1 (6-ounce) jar orange marmalade
1/4 cup Asian garlic chili sauce
1/2 lime, juiced

Mix all ingredients in a small bowl.

Note - when making this recipe ahead of time, reheat the fish on a baking sheet in a preheated 350 degree oven for about 10 minutes. This will insure the filets are crispy.

Ricotta Gnocchi in a Flash!

It is dinner time again. Every day like clockwork, it creeps up on you like a little kid waiting just around the corner to scare you. What will you make for dinner tonight?!

Check the freezer. You spy ice cream, a frozen pizza, a couple pounds of rock hard ground beef, Stouffler's Mac and Cheese, a container of frozen blueberries, a package of half-eaten hash brown patties. And then your eyes widen and your mouth curls into a smile. You see it. The large Ziploc bag of Ricotta Gnocchi you made last month just waiting for the Fresh Basil Marinara in the refrigerator.


You may be thinking that there is not a bag of frozen Ricotta Gnocchi in your freezer because it is too time consuming to make. And wouldn't it be just as easy to buy it from the grocery store? You would be wrong if you thought that. It only takes a short amount of time to make enough gnocchi for dinner and some for the freezer. And the store bought gnocchi will taste...well....store bought. With a quart of marinara on hand, a dinner that will be more satisfying than the frozen pizza you were thinking about eating will be ready in about the time it takes to boil water.

I have learned to do foods simply. Making meals with good ingredients and simple cooking techniques yields pleasing and scrumptious food. Ricotta Gnocchi is one such food.

Live to eat. Don't eat to live.


Ricotta Gnocchi in a Flash!
Recipe by personal chef Kris Etze

2 pounds ricotta cheese
all purpose flour (enough to fill the cheese container, leveled off)
1/2 teaspoon salt
fresh basil marinara
grated Parmesan cheese

Place the ricotta into a mixing bowl. Measure the exact amount of all purpose flour needed to fill the container. Level it off. Add to the ricotta cheese with the salt and blend well.

Take the dough and roll it onto 1 inch ropes.

Cut into 1/2 inch pieces. Press with your thumb to make an indentation or roll off a fork like traditional gnocchi.


Place prepared gnocchi onto a parchment paper lined baking sheet. They may be frozen at this point. Freeze, then place in Ziploc bags for later use. Fresh or frozen, to prepare gnocchi, bring a large pot of salted water to the boil. Add the gnocchi and return to boil. When the gnocchi float to the top they are done, about 3 - 5 minutes.


Fresh Basil Marinara Sauce
makes about 4 cups

2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
1 (28 ounce) can peeled whole plum tomatoes, chopped
1 teaspoon salt
red pepper flakes to taste
1 tablespoon sugar
2 stalks fresh basil leaves or 1 heaping teaspoon dried basil

In a saucepan over medium high heat, add the olive oil and onion. Saute for 6 - 8 minutes until the onions are translucent. Add the garlic and saute an additional minute. Carefully pour in the tomatoes and add the salt, red pepper flakes, and sugar. Stir and bring just to a boil. Turn the heat down to a simmer, add the basil and continue cooking for about 20 minutes.

Remove basil from the sauce. Cool, package and refrigerate until ready to enjoy.

Penne a la Vodka with Shrimp and Chicken

It may not look like much and my photo does not do it justice but, this simple pasta dish sneaks up to "wow" your tastebuds. Penne a la Vodka with Shrimp and Chicken is my version of an Italian favorite found on the menu of every pizza joint and Italian restaurant in New Jersey where Italian food is king. Count the number of restaurants in any Jersey town and more than half of them will have "Pizza", "Ristorante", or "Trattoria" in their names and Penne with Vodka Sauce on the menu.

One of my Italian clients requested this entree last week along with 2 other meals. Being of Polish descent with not an ounce of Italian blood in my body, I channeled my inner Giada (with a little less of a plunging neckline as I am partial to turtlenecks) to replicate an authentic version of Penne with Vodka Sauce. A request for the addition of shrimp and chicken made this a complete one dish meal.

I adapted a recipe of Lidia Bastianich therefore, I felt I had a good base sauce with which to start. The sauce comes together in about the same time as it takes to cook the pasta resulting not only in a quick dinner but a mighty tasty one too. I paired the rich tomato sauce laced with vodka, garlic, and Parmesan cheese with a whole wheat penne. I am not usually a fan of whole wheat pasta but, this sauce held its own with the hearty penne. Feel free to use regular pasta if you would like.

Along with a Caesar salad with homemade croutons and dressing and cheesy garlic bread, dinner was waiting in my client's refrigerator when they returned home. I will making the same dinner for my family and then they will have a personal chef too.

Penne a la Vodka with Shrimp and Chicken

adapted from a Lidia Bastianich recipe in her cookbook Lidia's Italian-American Kitchen

serves 6

3/4 pound whole wheat penne
olive oil
salt
pepper
1 pound chicken tenders, cut in bite-sized pieces
1 can (28 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
3 tablespoons olive oil
6 garlic cloves, peeled and crushed
dash of red pepper flakes
1/4 cup vodka
1 pound medium shrimp, peeled
1/2 cup light cream
1 tablespoon butter
3/4 cup grated Parmesan cheese, plus additional for serving

Bring a large pot of water to a boil over high heat and add the penne and cook for 9 - 11 minutes. Drain and set aside.

Meanwhile preheat the oven to 400 degrees. Place the chicken on a rimmed baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Bake for 10 - 15 minutes or until just cooked through. Remove from oven and set aside.

While the penne and the chicken are cooking, heat the 3 tablespoons of olive oil in a large pot over medium heat. Add the garlic and cook, stirring occasionally, until the garlic is lightly browned, about 3 minutes. Add the both cans of tomatoes and bring sauce to a boil. Season with salt and the red pepper flakes. Boil for 2 - 3 minutes. Pour in the vodka and simmer for about 5 minutes. With a slotted spoon, take out the garlic and add the shrimp. Continue cooking the sauce until the shrimp are just cooked through, about 3 - 5 minutes.

Add the cream, butter and chicken and stir to combine. Place the pasta in a large serving dish and add the sauce and the Parmesan cheese. Stir to combine and add more salt and red pepper flakes if desired. Serve with additional Parmesan cheese.

Fish -o -Filet



Fish-o-Filet

Lent began this past Wednesday and so begins a yearly Catholic tradition of abstaining from meat on Fridays. I usually don't crave a juicy burger draped in melted cheddar with sauteed onions except for on the Fridays of Lent. I could give into my craving, but my Catholic guilt would set in.

Growing up in a large family with 5 siblings, we rarely had fresh seafood at dinner time. One exception was our yearly outing to Parks Restaurant in St. Augustine, Florida while on the family Spring Break trip. After the 22 hour car ride through Illinois, Indiana, Kentucky, Tennessee, Georgia and Florida all the while eating Oreos, ham and cheese sandwiches, and those little individual boxes of sweet cereal, my parents splurged on a "fancy" seafood dinner for our family of 8. I always ordered the basket of deep fried shrimp.

During my college days, my Lenten Friday night dinner was many times a McDonald's Filet-O-Fish with fries and a Coke. Not the most nutritious meal, but it fulfilled my Catholic eating restrictions during the Easter season and hardly dented on already limited money supply.

I created a somewhat healthier baked version of the Filet-O-Fish including a sweet pickle relish and mayonnaise based special sauce and melted American cheese. I originally was not going to include the American cheese in my recipe, but was pleasantly surprised that the memories of the Mickey D's Filet-O-Fish Fridays came flooding back when I took my first bite.

Bake up a few Fish-o-Filets tonight. You won't be disappointed.


Fish-o-Filet

serves 4

1 1/2 pounds of fish fillets. Good choices are halibut, cod, pollock or blue snapper
Old Bay seasoning
1/2 cup flour
1 egg, beaten
1 cup panko
olive oil

for special sauce -
1/2 cup mayonnaise
2 tablespoons sweet pickle relish
squeeze of lemon juice

4 sandwich buns, sliced
4 slices of American cheese

Preheat oven to 375 degrees. Place a baking sheet in the oven to heat up.

Cut the fish into 4 pieces and generously sprinkle with Old Bay seasoning. Set aside. Place flour, egg , and panko in three separate shallow dishes. Dip each piece of fish first in the flour, then the egg, and lastly the panko. Place the coated fish on a tray to let the coating set for about 5 minutes.

Meanwhile, drizzle about 1 tablespoon of olive oil on the heated baking sheet. Place the panko-coated fish on the sheet and drizzle with a little olive oil. Bake for 16 - 20 minutes or until the fish is cooked through and are lightly browned. Place the bun halves on another baking sheet and put a slice of American cheese on each of the bottom bun halves. During the last minute or 2 of baking time, place the buns in the oven to warm and just melt the cheese. Remove fish and buns from oven.

To make special sauce, combine mayonnaise, pickle relish and lemon juice in a small bowl; set aside.

To assemble sandwiches, place a piece of the fish on top of the bottom bun with the melted cheese. Slather the top of each bun half with the special sauce and place on top of the fish. Enjoy!

Dinner #12 of the 12 Dinners of Christmas -- Turkey and Wild Mushroom Mini Meatloaves with Savory Mushroom Gravy

Whoo whoo whoo!! I am finally posting the last of my 12 Dinners of Christmas. Note to self - it will take you longer than you think to complete a project. Give yourself extra time around the holidays for any endeavour you undertake.

That being said, I present tonight's dinner -- Turkey and Wild Mushroom Mini Meatloaves with Savory Mushroom Gravy. This entree is everything one could want in a comfort food, but in a lightened up version. Traditional meatloaf is made with ground beef; this version is made with 93% fat free ground turkey. It is flavored with shiitake and portebello mushrooms, thyme, A-1 sauce, and Italian seasoned breadcrumbs. Topped with a peppery mushroom gravy, this made for a delicious entree. I also served oven blasted green beans and mashed turnips with Parmesan cheese. I'll be posting the turnip recipe soon. If you liked my Mashed Garlic Cauliflower, you'll absolutely love mashed turnips!

With temperatures in the low teens tonight, The Husband said, "This is excellent comfort food, and it is even nutritious. The whole meal has lots of flavor."

My Oldest commented, "This meal has lots of color and vegetables, and it is still good."

Then enters No Thank You Boy. He says, "What's for dinner? Meatloaf? Mashed turnips? Green Beans? Didn't I already eat 4 green beans last week? Ummmmm..... How about a ham and cheese sandwich melted in the microwave?"

I am all for not preparing separte meals for different family memebers. But tonight I decided this was one battle not worth fighting. He did eat 4 sugar snap peas - not green beans - last week. Add even one carrot a couple days ago.

I was overly happy with the result of our dinner. I made the meatloaves, gravy, and mashed turnips earlier in day and just reheated at dinner time. While the other parts of the meal were reheating, I blasted the olive oil coated green beans in the oven at 425 degrees for 12 - 14 minutes. They were seasoned with salt and pepper and dinner was ready.

A truly comforting meal that doesn't go straight to your waist.

Turkey and Wild Mushroom Mini Meatloaves with Savory Mushroom Gravy

Adapted from a Rachel Ray recipe

6 servings

olive oil
1 large portebello mushroom, chopped
6 shiitake mushrooms, chopped
1/2 cup onion, chopped
1 large garlic clove, chopped
1/2 teaspoon dried thyme
Salt and pepper
1 1/3 pounds ground turkey, the average weight of 1 package
2 tablespoons A-1 Steak Sauce
1/2 cup Italian bread crumbs
1 egg, beaten
3 tablespoons butter
3 large button mushrooms, chopped
3 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/2 cup low fat milk
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375 degrees.

Heat a large saute pan over medium high heat. Add about 2 tablespoons of oil. Add chopped mushrooms and onions. Saute for 5 or 6 minutes until dark and tender. Add garlic and saute an additional minute. Stir in thyme and season with salt and pepper. Remove from heat. Transfer mushrooms to a bowl and set pan aside.

Add turkey to the mushroom mixture. Add A-1 sauce, breadcrumbs, and egg. Mix ingredients together. Divide meat loaf mixture into 6 equal parts and form 6 equal oval meatloaves. Heat the saute pan or a grill pan and coat with about 1 tablespoon of olive oil and arrange meatloaves in the pan. Sear each side of the meatloaves for about 2 minutes per side. Remove to a baking sheet and finish baking in oven for about 13 - 15 minutes or until cooked through. Transfer to a serving plate and cover with foil to keep warm.

Return pan to heat and add butter and mushrooms. Saute for about 3 - 4 minutes. Stir in the flour and cook 1 to 2 minutes. Stir in stock and milk and season gravy with salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

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Dinner #11 of the 12 Dinners of Christmas -- Mongolian Sirloin Steak

Sunday night dinner in some houses is a day long affair. From the shopping to the chopping to the cooking to the eating, Sunday dinner is an event and not just a meal. Once in a while I spend the day cooking for Sunday dinner. It is not that frequent in my kitchen because I usually find another activity like today's chore of finally putting away the last of the Christmas decorations. They actually only made it to my basement which now looks like a bomb went off at the Christmas Tree Shop. Out of sight out of mind. I'll save the organization for another day.

My February issue of Cuisine at Home arrived in my mailbox a week ago, and I bookmarked a stir fry recipe. I made a few changes and we dined on Mongolian Sirloin Steak tonight. This stir fry with thinly sliced sirloin steak, red peppers and edamame, includes extra sauce so diners can add more to their portion if they so desire. Just look how much the recipe made.
Make sure you use a large saute pan for cooking the beef and vegetables. This recipe makes enough for 6 servings plus some for tomorrow's lunch.


We ate in shifts tonight. Mongolian Sirloin Steak is a perfect dish to make ahead and let your family dish up their dinner on their own. I enjoyed it so much that I'm thinking about raiding the refrigerator now to have a little more. No. I'm going to have a couple servings of the rice pudding I made this afternoon. YUM!

Mongolian Sirloin Steak

serves about 6

1 1/2 cups jasmine rice, cooked and kept warm
1 cup hoisin sauce
3/4 cup rice wine vinegar
1 small can (6 ounces) pineapple juice
1/3 cup honey
2 garlic cloves, minced
1 tablespoon garlic, minced
1 tablespoon ginger root, minced
1 teaspoon salt
2 pounds top sirloin, trimmed and sliced thin
3 tablespoons brown sugar
2 tablespoons canola oil
dash of red pepper flakes
3 cups red bell pepper, seeded and thinly sliced
1 1/2 cups frozen shelled edamame
3 scallions, large slice
sesame seeds

Combine hoisin sauce, rice wine vinegar, pineapple juice, honey, garlic, ginger, and salt in a saucepan. Bring to a boil and reduce to about half, about 20 - 30 minutes.

Toss sirloin with brown sugar, canola oil, and pepper flakes. Heat a large saute pan over medium high heat and brown beef for about 2 - 3 minutes. Add bell peppers and edamame, cover pan and cook for and additional 3 - 4 minutes. Add scallions and about 1/3 cup of the hoisin mixture. Toss to cook.

Serve with rice, additional hoisin mixture on the side, and a sprinkle of sesame seeds.

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Dinner # 6 of the 12 Dinners of Christmas -- Thai Tilapia Burgers with Hoisin Mayo

I made Dinner #6 for The Husband. Many times I tone down the heat/spice of a dish for The Kids. Thai Tilapia Burgers with Hoisin Mayo are zipped up with minced jalapeno giving the dish a spicy edge. The mayo is a nice compliment to the fire of the burgers.

This will be a great burger to do on the grill in the warmer summer months. It is filling, but not as heavy as a beef burger. I used a grill pan this time around and, it was a good substitute for my Weber grill.

I can see changing up the seasonings of these burgers to alter their taste. Next time I may try Mexican, Greek or Southwestern spices. Also, I may try a different fish such as halibut, pollock, or even shrimp. The possibilities are endless.


Thai Tilapia Burgers with Hoisin Mayo

Serves 4

1 1/2 pounds tilapia fillets
2 cloves garlic, minced
2 tablespoons ginger, minced
1 jalapeno pepper, seeded & minced, use a smaller amount for less heat
1/4 cup minced cilantro
1/4 cup panko
1/2 teaspoon salt
3 tablespoons peanut butter
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes
2 tablespoons lime juice, divided


1/2 cup mayonnaise
2 tablespoons hoisin sauce
dash of sesame oil

mixed greens

Place 1/3 of the fish in a food processor and process until almost a paste, about 30 seconds. Add remaining fish and pulse until chopped but chunks are still visible.

Place the fish into a bowl. Add garlic, ginger, jalapeno, cilantro, panko, 1 tablespoon lime juice and salt.

In a small bowl mix together peanut butter, soy sauce, 1 tablespoon lime juice, brown sugar, and red pepper flakes. Add to bowl with fish mixture and combine.

Divide into 4 portions and shape into burgers. Place on plate; cover with plastic wrap and refrigerate for about 1 hour. If you are starving, you can skip the hour in the frig.

Heat a grill or grill pan to medium high. Grill burgers about 3 1/2 to 4 minutes per side.

Meanwhile, in a small bowl combine mayonnaise, hoisin sauce and sesame oil. Set aside.

To serve, place about 1 cup of mixed greens on a plate and top with thai tilapia burger and a dollop of hoisin mayo.

Note: Thai tilapia burgers can also be served on hamburger buns. They can also be made in mini size for bite-sized appetizers.

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Seared Pomegranate Salmon Fillets

After buying 2 and 1/2 pounds of salmon, it was time to come up with a new recipe. I was not about to make Teriyaki Salmon for the 1 millionth time. Since The Kids like the sweet and saltiness of the teriyaki glaze, I wanted something that would appeal to them.

Seared Pomegranate Salmon Fillets is a personal cheffing recipe that is tried and true. Two of my kids have been on a pomegranate kick lately so this meal appealed to them. Also with pomegranates being all the rage in healthy eating habits, I decide try them in a recipe with our beloved salmon. They are rich in antioxidants that can keep bad LDL cholesterol from oxidizing. And pomegranate juice, like aspirin, can help keep blood platelets from clumping together to form unwanted clots. Other research reports suggest that pomegranate juice (my favorite brand is POM Wonderful) might help reduce the risk of breast cancer. If I can get all that healthy protection and eat dinner too, why not include pomegranates in recipes more often?

We all enjoyed the new salmon preparation. It also tasted delicious when two family members reheated it after returning from football practice. I also enjoyed it the next day for lunch on a whole wheat roll with lettuce and a little mayonnaise.

Thumbs up for pomegranates.

** TIP -- The easiest way to get the seeds out of a pomegranate without making a mess is to pluck them out under water. Fill a large bowl with wate. Cut the pomegranate in half and hold it under water while you pluck the seeds out . The rind of the pomegranate will float while the seeds sink. Scoop out the seeds and lay on paper towels to dry. Store in the refrigerator.


The salmon is drizzled with olive oil and seasoned with salt and pepper.


Let the searing begin.


A flip to sear the other side and then off to the oven the fish goes.


The finished product.

Seared Pomegranate Salmon Fillets

6 servings

6 salmon fillets - about 6 ounces each
Olive oil
Salt
Pepper
3 cups 100% pomegranate juice - my favorite is POM Wonderful
1/4 cup sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 teaspoon cornstarch
1 teaspoon water
Pomegranate seeds

Preheat oven to 400 degrees.

Heat a grill pan to high. Drizzle salmon with olive oil and season with salt and pepper. Sear each side of the salmon for about 1 - 2 minutes. Remove from pan to a baking sheet. Roast in oven for about 10 minutes.

In a saucepan, combine pomegranate juice, sugar, ginger, and allspice. Bring to a boil. Continue boiling mixture until reduced to about 1 cup, about 8 - 10 minutes. Combine cornstarch and water and add to the pomegranate reduction. Continue to boil mixture and stir occasionally until sauce has thickened, about 3 - 4 minutes.

To serve, place roasted salmon on a plate and drizzle with the pomegranate glaze. Sprinkle with the pomegranate seeds.

Roasted Pork Tenderloin with Balsamic Fresh Fig Sauce

Roasted Pork Tenderloin with Balsamic Fresh Fig Sauce

I shop at a small family market that is nothing like your huge, chain grocery store. My store is about 15,000 square feet and includes a deli, sushi bar, seafood counter, flower market, fresh bread, dairy section, and lots and lots of produce. They stock many funky foodstuffs that I wouldn't be able to find at the local mega-grocery store. My store even has fish heads for sale. I'm not sure I want to cook with fish heads. But when I do, they've got them.

While wandering the aisles of my store, I spied a container of about 20 fresh figs for $1.99. $1.99? I can't find fresh figs at the local mega-grocery store let alone for only $1.99. I had no idea what I was going to cook with my figs, but I bought my figs.

Looking through all the recipes I save "To Make at a Future Date" I found one that included pork chops with a dried fig and balsamic sauce. I changed up the recipe a bit and made Roasted Pork Tenderloin with Balsamic Fresh Fig Sauce. Two tenderloins were seasoned with salt, pepper, and sage and browned before roasting in the oven until the internal temperature reached 135 degrees. The sauce includes diced red onion, balsamic vinegar, chicken stock, butter, fresh thyme and my figs. We also had mashed potatoes made by My Oldest and Honey Mustard Brussels Sprouts.

Rave reviews all around for this recipe. The sauce is flavorful, but not overpowering. The figs add a taste twist we don't usually have. The Husband commented, "This is different from the other pork tenderloin you make. I like it much better. The other one is too sweet." The "other one" is Maple Glazed Pork Tenderloin. The kids love the maple glazed pork. I never knew The Husband thought it was too sweet because he always ate it. My Middle One who insists she does not like fruit on meat, loved this dish. She ate two servings.

Fresh figs do not have a shelf life. They are best eaten the day you purchase them. I had a few before dinner with blue cheese. I felt very cosmopolitan. When I see figs at my store, I will definitely be buying them again.

Roasted Pork Tenderloin with Balsamic Fresh Fig Sauce

serves 5

2 pork tenderloins
olive oil
salt
pepper
dried sage
2 tablespoons butter, divided
3/4 cup diced red onion
6 tablespoons balsamic vinegar
2 cups chicken stock
1 tablespoon fresh thyme
about 16 fresh figs, cut in wedges

Preheat oven to 400 degrees.

Rub tenderloins with olive oil and sprinkle with salt, pepper, and sage. Heat a large, ovenproof saute pan to medium high and drizzle with olive oil. Brown tenderloins on all sides. Roast tenderloins in the oven for about 15 - 20 minutes or until the internal temperature reaches 135 degrees. Remove tenderloins from oven and tent with foil.

In the same pan that the tenderloins were browned, add 1 tablespoon butter and the red onion. Saute until softened and lightly browned, about 6 - 8 minutes. Add the balsamic vinegar and scrap up the bits off the bottom of the pan. Cook for about 30 seconds. Add the chicken stock and bring to a boil. Cook until the sauce reduces by half, about 5 - 7 minutes. Stir in the remaining tablespoon of butter, thyme and about 3/4 of the figs and heat the sauce just through.

To serve, slice the tenderloin into medallions and top with the sauce and a few of the reserved figs.

Note - The Husband said it tasted even better when he had it for leftovers the next night.

Spicy Raspberry Barbecued Salmon



Spicy Raspberry Barbecued Salmon

I catered a graduation party for a client and 75 of their family and friends. The menu included Hot Wings, Roasted Vegetable Quesdillas, Pan Fried Onion Dip, Artichoke and Parmesan Dip and Crudite and Chips, Pulled Pork Sandwiches and Cole Slaw and Spicy Raspberry Barbecued Chicken. I made a double batch of the Spicy Raspbery Barbecue Sauce and decided to test it on my family.

Spicy Raspberry Barbecued Salmon was on the menu along with steamed basmati rice and a refrigerator salad - a salad that uses up what's in the refrigerator - any vegetable, cheese, and dressing that needs to be eaten before it passes its prime. Our salad consisted of romaine lettuce, chopped broccoli, diced cucumber, grated sharp cheddar, and a dressing made from the Dill Dip used when I served the Chicken Nuggets earlier in the week. To a cup of the Dill Dip, I add about 1/4 cup half and half to thin it out to dressing consistency.

No Thank You Boy wanted to help out and learned how to grill the salmon. Even though he has never grilled before, his favorite phrase was, "I know how to do that." He does not take direction well. He was in typical manform in that he thinks he is a Master of the Grill. A few tricky moments flipping the salmon, but all and all he will be my "Griller-of-the-Future." One less dinner time job for me.

Mixed reviews from the family. My Middle One really does not like fruit with grilled fish and meats. She ate her portion of salmon, but covered it with a good amount of tartar sauce. The remaining family members liked the spicy/sweet sauce that is a kicked up barbecue sauce.

I won't mind having a container of this in my refrigerator for emergency dinners.

Spicy Raspberry Barbecued Salmon

about 2 pounds of salmon fillets
1/2 cup of your favorite barbecue sauce
1 (10-ounce) jar seedless raspberry preserves
1/3 cup water
3 tablespoons Dijon mustard
2 tablespoons raspberry vinegar
2 teaspoons hot sauce

Prepare a hot grill. Season salmon with salt and pepper. Set aside.

In a small saucepan, combine barbecue sauce, preserves, water, dijon mustard, raspberry vinegar, and hot sauce. Bring to a boil and cook for 3 - 4 minutes until slightly thickened.

Grill salmon for about 4 - 5 minutes per side, basting with sauce. Watch for flare-ups. Serve with extra sauce.

Note - if the sauce thickens, warm and add a little water to thin.