Lemon-Basil Chicken with Zucchini Noodles (and a new kitchen toy)

Many fun meals have been made using a small, hand-held, inexpensive OXO spriralizer to make colorful and delicious vegetable “noodles”. It has become more fun with the introduction of a three-blade option allowing a choice of three sizes of noodles. This new toy and discovering a new recipe calling for zucchini noodles made experimenting mandatory.

Six-foot long zucchini and yellow squash noodles for Leah’s bridesmaids’ luncheon with the first OXO spiralizer.
New OXO serializer with three blades for three widths of vegetable noodles.

 

 

 

 

 

 

 

 

 

Lemon-Basil Chicken with Zucchini Noodles. Baby patty pan and zucchini squash were irresistible      garnish on the zucchini noodles.

LEMON-BASIL CHICKEN WITH ZUCCHINI NOODLES
 Ingredients
¼ cup plus 1 Tbsp all-purpose flour
4 skinless, boneless chicken breasts (6 to 8 oz each)
Kosher salt and freshly ground pepper
2 Tbsp olive oil
½ shallot, finely chopped
½ cup torn fresh basil, plus 2 tsp finely chopped stems
¾ cup low-sodium chicken broth
Grated zest and juice of 1 lemon
3 Tbsp cold unsalted butter
1-1/2 lbs zucchini noodles
Red pepper flakes for topping (optional)

Method
Spread ¼ cup flour on a large plate. Season chicken with salt and pepper and dredged in the flour; shake off excess flour.
Heat oil in a large non-stick skillet over medium-high heat. Add olive oil and heat until shimmering. Add chicken and cook until golden and almost cooked through (5 – 6 minutes per side).
Push chicken to the edges of the skillet and add shallot and basil stems to middle of skillet.  Cook about 1 minute until soft, but not browned. Stir in remaining tablespoon flour and cook 1 minute to make a roux. Add chicken broth and lemon juice, bring to a boil while scraping up any browned bits. Reduce heat and simmer, turning the chicken occasionally until cooked through (165°in thickest part of breast) and sauce is thickened (3 – 4 minutes). Turn off heat and swirl in 2 tablespoons butter until melted and add the lemon zest. Season with salt and pepper.
Melt the remaining tablespoon butter in a large non-stick skillet over medium heat. Add the zucchini noodles, season with salt and pepper and cook, stirring occasionally until just softened (2 – 3 minutes).  It is easy to overcook the noodles and make them too soft! Toss in half the torn basil. Divide among 4 plants, top with chicken, sauce, remaining basil and red pepper flakes.

Chard No. 3

The “3 Ways to Use Chard” feature in Cooking Light magazine has been the source of some great meals over the past several days. Chard with Shaved Fennel started the binge. Fennel is always a siren’s call around here. Then came Charred Chard and Shallots, just because it was fun to say out loud and charring greens in the oven or on the grill is a taste treat that keeps greens interesting. Completing the trifecta was a Sweet Potato and Chard Salad. The clincher on that one is farro.

It wouldn’t be honest to say the chard binge is over. There’s another bunch in the crisper awaiting another chard challenge.

Sweet Potato and Chard Salad with a sprinkle of scallions.
The salad was just right with that second pork chop from the package!

SWEET POTATO AND CHARD SALAD
 Ingredients
10 oz  cubed sweet potato – about ½ inch
6 oz chopped rainbow chard
1 cup hot cooked farro
2 Tbsp extra-virgin olive oil
2 Tbsp tarragon vinegar
¼ tsp kosher salt
¼ tsp black pepper
2 Tbsp sliced scallions

Method
Cook sweet potato in 4 cups water over medium-high heat. Bring water to a boil and reduce to medium low for three minutes. Stir in chopped chard and cook until wilted, about 2 minutes. Drain well.
Combine potatoes and chard, the cooked farro, olive oil, vinegar and salt and pepper. Toss well to combine. Sprinkle with sliced scallions.

Notes:

This salad will be a hit at the next potluck dinner gathering.

Follow package directions for cooking farro. You can put the farro and water in the refrigerator overnight to soak and reduce it’s cooking time. This works with steel cut oatmeal, too. The texture and nutty flavor of farro made this salad extra special.

Good ol’ El Paso groceries… it took shopping in three stores to find tarragon vinegar. The Heinz tarragon vinegar was a disappointment.  It was very weak and not really vinegary nor was there much tarragon flavor. Even with more than the recipe called for, it was sad. Next time I’m out of town, I’ll search for a more potent brand.

Tampiqueña Rules

El Paso’s absolutely very best ribeye sandwiches are at the Untamed Chef food truck. The Untamed Chef does wonderful things with ribeye steak sandwiches. I’m sure his pulled pork is just as good, but I can’t get enough of this ribeye sandwiches! He has added a ribeye tampiqueña sandwich to the menu and it may be addictive! Tampiqueña topping is traditionally roasted or grilled chiles, onions and tomatoes served on steaks, pork chops or chicken breasts.  Sometimes there is a sprinkle of cheese or cilantro with it. The Untamed Chef adds a little crema (a thin Mexican sour cream) and a slice of asadero cheese to his ribeye sandwich when he plates it. I’ll be watching him closely next time and learning more about that.

Addiction: I had a couple of long days last weekend and instead of coming home to cook, I went to the food trucks. Friday night, I had my favorite Untamed Chef ribeye sandwich with jalapeño potato salad and a little lettuce on the side. Bliss on a bun! I noticed that a tampiqueña ribeye was new on the menu, so, I went back Saturday night and I tried the new treat. Now wish I could eat one of each sandwich at a meal, but, alas, I can’t. I’ll have to alternate or go on binge streaks!

Memories of the Untamed Chef Tampiqueña Ribeye Sandwich are making me drool on the keyboard.

I abstained from another ribeye sandwich on Sunday.  By Monday, I was in tampiqueña withdrawal and forced myself to admit that ribeye sandwiches three out of four nights might not be the best idea. I decided to lighten things up a little and made chicken tampiqueña to get my chile fix.  Of course, I didn’t use a recipe!

Tampiqueña Chicken
Ingredients
1 chicken breast half as big or small as you think you can manage
Tajin chile and lime powder
Granulated garlic powder (never garlic salt!)
Koser salt and pepper
Sliced onion
Handful of sliced grape tomatoes
Roasted and peeled liced long green chiles or sliced fresh jalapeños
Thin slices of Panela or Asader Mexican cheese
Just a little bit of olive oil for the chicken and for the vegetables

Method
Put chicken breast in a plastic bag or wrap loosely in plastic wrap, pound to an even 1/2 inch thickness. Remove from back and season both sides of breast lightly with Tajin poweder, garlic powder, salt and pepper.
Heat about a tablespoon of olive oil in a sauté pan, add chicken breast and brown lightly on both sides. Breast is done when an instant read thermometer reads 160º – 165º. Remove to a plate and tent.

While chicken cooks, heat about a tablespoon of olive oil in a fry pan with a lid. Add vegetables and sauté over medium until vegetables are softening and onion is getting a little color. Add a light splash of water and cover the pan. When there is almost no steam escaping the pan, remove the lid and take the pan off the heat.

Top the chicken breast with sliced cheese and cover with the tampiqueña-style vegetables.

I served mine with sliced avocado and uncooked grape tomatoes and a light sprinkle of chopped cilantro.

Chicken Breast  Tampiqueña inspired by a sandwich at the Untamed Chef Food Truck

Update on what’s going on…

My old e-mail, jimhastings@elp.rr.com, is no longer working.  I had to close the Time Warner account that was in my partner’s name and also carried my e-mail.  I opened a new account with Spectrum (they had purchased Time Warner) with the assurance that my e-mail would migrate to my new account.  I have not had e-mail at that address since June 30.  The Spectrum engineers are “working” on it, but do not reply to queries to a named person about my account status.  I’m asking that if you have comments, you post them.  I trust WordPress will send me notices at eprjh1@gmail.com. You are welcome to contact me at that e-mail address.

Just an additional stress in serving as an estate executor; please be patient with me as I get posts going again.  And feel sorry for the account people at Spectrum when I appear in the office Monday with my inch-thick file of what are you doing for me since I’ve opened my account?   I will post a notice if I need help with posting bail.

Thank you,

Jim

Boned trout… there’s a first time for everything!

Do you ever become the victim of a dramatic magazine photo and a beguiling recipe?

I consider finding a show-stopper a challenge so I have a throw-down between the magazine and me! Usually with good results.

Chard-Stuffed Trout With Charred Tomato Vinaigrette. The magazine photo challenged me!

The beguiling recipe called for butterflied boned trout. In visiting two markets, I found whole trout, heads and tails intact, and not boned. The other choice was flat filets. I thought and asked myself, how hard could it be?

I didn’t know what to do with the heads and tails at home, so my fishmonger removed them for me. He’s better equipped to dispose of trimmings like that than I.

I took the trout home and searched for a boning video.  YouTube has several and all are pretty much the same.  It was helpful to watch the video chef make a slice on either side of the spine and gently cut under it to remove it from head end to tail end.

She then carefully slipped her knife under the rib bones and cut a paper thin slice of flesh under them and carefully used the blade of the knife to lift them out. Kitchen tweezers helped remove a few pin bones that were left. That maneuver was repeated on the other side.

I was able to remove the spine just fine, but the rib bones were a little more challenging.  The were removed, but not as quickly or gracefully as the TV chef did hers.

The charred tomato vinaigrette and the stuffing took some prep time, but were worth it for the flavor.  I learned one lesson from charing the tomatoes.  I thought I’d loosened the  fond from the pan with a splash of water and add it to the blender. It turned my vinaigrette brown instead of pink like the original recipe’s. Ah, well, lessons learned.

The experience with boning fish was a good lesson. I’ll be prepared if I ever want to stuff a fish again.  the stuffing is bright and colorful and just might appear as a side dish one day. I will have to make the tomato vinaigrette again just to get the color right.

FYI, I only prepared two trout and it was not difficult to halve the recipe.

My chard-stuffed trout with an accidentally browned charred tomato vinaigrette. It was still delicious!

Chard-Stuffed Trout with Charred Tomato Vinaigrette

 The Vinaigrette

Ingredients

2 large tomatoes, cut into ½ inch slices

¼ cup fresh flat-leaved parsley leaves

2 Tbsp. capers, drained and rinsed

6 Tbsp. oilive oil, divided

1 Tbsp. chopped fresh rosemary

2 Tbsp. fresh lemon juice

2 garlic cloves, peeled and coarsely divided

1/2 tsp. kosher salt, divided

3/4 tsp. freshly ground black pepper, divided

Method

Heat a large cast-iron pan or grill pan over high heat.

Add tomato slices to pan; cook 6 minutes on each side until well charred.

Place tomatoes in a blender. Add parsley, capers, ¼ cup olive oil, rosemary, juice, vinegar, garlic cloves, salt and pepper and blend until smooth.

 

The Stuffing

Ingredients

1 red bell pepper, stemmed, seeded and sliced into thin strips

1 yellow bell pepper, stemmed, seeded and sliced into thin stripps

1 shallot, thinly sliced

3 garlic cloves, thinly sliced

1 bunch chard, leaves and top portions of stems thinly sliced

¼ cup chopped fresh basil

Method

Heat a large non-stick skillet over medium-high heat. Add 1 Tbsp olive oil to pan. Add bell peppers, shallot, and sliced garlic cloves; sauté 4 minutes or until tender. Add chard; sauté 2 minutes or until chard is just wilted. Remove from heat, stir in chopped basil.

 

The Trout and Assembly

Ingredients

4 (6 oz.) butterflied boneless trout, heads and tails removed

¼ up pitted Niçoise olives

5 thyme springs

Preheat oven to 400° F. Spread tomato mixture in a bottom of a 9X13 inch glass or ceramic baking dish. Sprinkle olives over mixture and arrange thyme sprigs over mixture.

Sprinkle trout inside and out evenly with ¼ tsp. salt and1’2 tsp pepper. Place about ½ cup stuffing in each butterflied trout and fold halves back together. Reserve a little stuffing for garnish when plating.

Heat remaining Tbsp olive oil in large non-stick pan. Add 2 stuffed trout to pan; cook 2 minutes or until skin is golden brown. Turn trout over and cook another 2 minutes until skin is golden brown. Place browned trout on mixture in baking dish. Repeat browning on remaining two stuffed fish. Place baking dish in oven and bake at 400° for 12 minutes until trout is just cooked through.

FRIDGE-DIVE PESTO PASTA

A recipe called Fridge-Dive Pesto Pasta caught my eye.  Described as a rewarding way to clean out the fridge hooked me.  My fridge has a way of collecting leftovers from a recipe that needed a pinch of this or a quarter cup of that.  I deal with it by buying spices from the bulk purchase jars at a couple of the better markets in town.  I can get things such as a teaspoon of turmeric for pennies rather than a one ounce jar for dollars.  It’s a good way to try out new flavors without breaking the bank or cluttering up the cabinet with more little jars. I can even get loose carrots one at a time, but somethings just come in larger sizes and result in leftovers.

There is usually a mystery bag in the bottom of the crisper drawer  that may or may not contain something that had been there way too long. Fridge diving seemed a good idea to cope with those mysteries.

Below is the inspirational recipe followed by what actually happened one night in my kitchen. Yes, I was playing with my food — again!

Fridge-Dive “Pesto” with Pasta and Shrimp. Really good sauce made (mostly) green stuff in your refrigerator crisper. It’s cooked, a little, and has no basil, so put the “pesto” in quotes and dive into it!

FRIDGE-DIVE PESTO PASTA – ORIGINAL RECIPE

This pesto pasta recipe is the solution for any leftover hardy green, lettuce, or herb you don’t know what to do with. Cleaning out your fridge has never been so rewarding!

 INGREDIENTS

4 SERVINGS

½ red onion, quartered through root end

8 cups (lightly packed) torn mixed greens and tender herbs

Kosher salt

¼ cup toasted sesame seeds, plus more for serving

½ cup grated ricotta salata (salted dry ricotta), divided

3 tablespoons plus ¼ cup olive oil; plus more for drizzling

8 garlic cloves, smashed

12 ounces tripoline or mafaldine (wavy-edged ribbon pasta) or fusilli (spiral-shaped pasta)

2 tablespoons unsalted butter

METHOD

Cook onion and mixed greens and herbs in a large pot of boiling salted water until tender, about 2 minutes. Using a spider or tongs, transfer to a bowl of ice water and swish around in the water to cool down as quickly as possible (this helps retain the bright color). Drain and gently squeeze to remove excess liquid, then press between a double layer of paper towels to remove as much remaining liquid as possible. Reserve pot with greens cooking liquid.

Process ¼ cup sesame seeds in a food processor until finely ground. Add onion and greens mixture and ¼ cup ricotta salata and process until a coarse paste forms. With motor running, stream in 3 Tbsp. oil and process, adding water by the tablespoonful if needed to thin, until pesto is very smooth.

Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Add garlic and cook, stirring often, until golden brown, about 5 minutes. Add pesto and cook, stirring, until sauce looks like most of the moisture has been cooked out, about 1 minute.

Meanwhile, bring reserved pot of greens cooking liquid to a boil and cook pasta, stirring occasionally, until very al dente, about 3 minutes less than package directions.

Using tongs, transfer pasta to pot with pesto and add ½ cup pasta cooking liquid. Cook, tossing, until each strand of pasta is coated. Remove from heat, add butter, and toss to combine.

Divide pasta among bowls. Top with more sesame seeds and remaining ¼ cup ricotta salata and drizzle with oil

The Recipe, reality based in my household:

As I inventoried my crisper drawer, I thought about pesto.  Originally, pesto was an uncooked sauce made with fresh basil, garlic, pine nuts, parmesan or pecorino cheese and olive oil. Now we chop up almost anything and call it “pesto.”  I am putting the “pesto: in quotes for this recipe because it has no basil and it is cooked! What I appreciate most about this recipe is its flexibility.  The technique for building the pesto was very helpful.

GRINGO GOURMET FRIDGE-DIVE “PESTO” WITH PASTA AND SHRIMP

My Fridge and Pantry Inventory of Ingredients on Hand and Ingredients Needed

1 gigantic head of Bok choy purchased in desperation when I couldn’t find baby Bok choy.  I found the baby bok the next day and the gigantic one was just sitting there sadly abandoned.

1 bunch flat leaf parsley

1/2 head cabbage

Onions

Garlic heads

Olive Oil

Butter

A variety of pasta shapes

So far, so good.  I wasn’t about to put pricey pine nuts into an experiment, so, I though let’s go for a different spicier crunch!  I bought four snack packs of chile peanuts, a couple of limes and (per the original recipe) ricotta salata because it is a terrific dry, slightly salted ricotta that crumbles nicely.

I decided to add some more protein to the dish, so I got shell-on raw shrimp.

My Method

Rinse and drain shrimp, blot dry with paper towels,  toss with a liberal amount of Tajin Chili Lime powder and let sit while you do the rest of the prep and cooking.

Experience the joy of washing and chopping the Bok choy, parsley, some of the cabbage and savor smashing garlic cloves!  Note: You’ll have to jump back and forth to the original recipe what I  did how it influenced what I actually did.

Blanche the chopped greens until the Bok choy and onion wedges until tender, the immerse them in ice water to stop cooking and retain the bright green color.  Use a spider or tongs or a slotted spoon to remove the greens.  Save the vegetable water, or broth if you want to call it something fancy, for cooking your pasta.

More fun will be had draining, squeezing and patting the greens dry. Be sure to squeeze as much water out of the vegetables and pat them as dry as you can or you’ll have soggy “pesto.” Place one packet of chili peanuts in a food processor and chop into a coarse powder. The peanut powder will help with moisture when you add the greens.  Process until a paste is formed.  Add a good shot of olive oil, pulse until blended.  Add a packet of chile peanuts and a couple of tablespoons of crumbled ricotta salata.  Pulse a few times to reduce size of peanuts and mix the peanuts and ricotta into the “pesto.”  Add the juice of half of lime.

Lightly brown the smashed garlic cloves in olive oil, then add the “pesto” and cook over low heat while the pasta cooks, according to package directions, but keep it al dente.  I didn’t have a wavy edged pasta, so I used my favorite bucatini noodle.  I figured it would work as a base for the shrimp when coated with the “pesto.”

When the pasta is done, use tongs to transfer it to the pot of “pesto.”  Gently stir to blend and add the butter called for in the recipe.  Reduce the heat to low and cook the shrimp in butter until curled and flesh is bright pink throughout.

Place pasta and “pesto” mix in a shallow bowl, top with shrimp, sprinkle with whole chile peanuts and crumbled  ricotta salata and a couple of lime wedges.  Dive in.

 

 

 

Play with Breakfast

I’m a chileholic. I must have chile in some form several days a week or I’m off my game. When I wake with the craving, I check out the refrigerator and see what I can come up with.  The other day, it was corn tortillas eggs, roasted and peeled green chiles, cheese and a few grape tomatoes on the counter. I remember covered dish dinners featuring chile relleno casseroles which were mostly virtuous because the were tasty and not fried.  I’d never made that casserole, but I figured it couldn’t be too hard. and of course, I had to give it a Gringo Gourmet spin or two.

img_2695I used a small glass loaf pan for my casserole. I coated it with non-stick spray and set my oven to 400º.  I beat four whole eggs and about 1/4 cup of liquid egg product together and added a pinch of salt and pepper to the mix. I cut three corn tortillas in half and placed two tortillas overlapping in the bottom of the loaf pan. I placed two roasted, seeded and split long green chiles on top of the tortillas then mourn in about a third of the egg mixture and sprinkled it with pepper jack cheese.  I repeated this procedure two times to make three layers in the pan.  A few sliced grape tomatoes on top added some color.

I baked it for about 30 minutes and checked it for doneness with a wooden pick I keep handy for this purpose. After determining it was done, I left it to setup for about 10 minutes, then sliced and served it.

This casserole differs from a chile relleno casserole because of the addition of layers of tortilla and use of a multi-peppered jack cheese.

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Layered green chile, tortilla, egg and cheese breakfast casserole satisfied a chile craving.

Just sharing

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Gringo Gourmet in Action at Cactus Appreciation Day
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Couldn’t have done it without lots of help from Marianela and Clarisa.
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Sometimes, I think Stephan Pastis has a camera drone following me! I recognize myself in his strip!

More Fun with Aleppo

My recent posts about Aleppo and Aleppo oil have nothing to do with Gary Johnson’s now famous statement, “What’s an Aleppo.” Rather, they are about a wonderful taste treat you might like.  I’ve been using Aleppo oil I make myself.  My daughter sprinkles crushed Aleppo peppers on salads. It is versatile and mighty good.

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Braised Greens with Aleppo oil and feta and tiny lamb chops on the side.

This recipe uses braising or what the  author called “the cooked to hell” method of tenderizing fennel, Tuscan kale and broccoli rabe.  It takes some prep work and simmering time, but is well worth the effort.

Braised Greens With Aleppo Oil And Feta

The creator of this recipe called braising the vegetables the “cooked to hell” method, for making the greens meltingly tender. If you can’t find Aleppo, use 1½ tsp. crushed red pepper flakes instead. Aleppo pepper will me more mild than the red pepper flakes in my opinion.

Ingredients

SERVINGS: 8 – the recipe is easily halved.

½ cup olive oil, divided

1 large fennel bulb, cored, thinly sliced

1 large onion, thinly sliced

Kosher salt

8 garlic cloves, thinly sliced

2 bunches Tuscan kale, tough stems removed, leaves torn into pieces

1 bunch broccoli rabe, tough stems removed, large clusters separated into smaller pieces

1 teaspoon crushed red pepper flakes

1 tablespoon Aleppo pepper

½ teaspoon paprika

1 tablespoon finely grated lemon zest

1 tablespoon fresh lemon juice

6 ounces feta cheese, broken into large pieces

Method

Heat ¼ cup oil in a large heavy pot over medium. Add fennel and cook, stirring occasionally, until softened and browned around the edges, 5–8 minutes. Add onion, season with salt, and cook, stirring occasionally, until translucent and just beginning to brown, 5–8 minutes. Add garlic and cook, stirring, until softened, about 3 minutes.

Add kale and broccoli rabe to the pot a handful at a time, tossing to wilt after each addition before adding more. Stir in red pepper flakes; season with salt. Add 3 cups water and bring to a gentle simmer. Reduce heat and cook, partially covered, until greens are very tender, 35–45 minutes.

While greens simmer, make Aleppo oil. Bring Aleppo pepper, paprika, and remaining ¼ cup oil to a simmer in a small saucepan over low heat, swirling often, about 1 minute, let cool.

Add lemon zest and lemon juice to greens; taste and season with more salt.Transfer to a serving platter along with some of the braising liquid and top with feta. Drizzle with Aleppo oil.

Lamb Chops

Coat lamb chops with lemon juice, sprinkle lightly with kosher salt and pepper.  Pat dried oregano leaves onto chops’ surface so they will stick to the lemon juice.  Bake at 400º for two to three minutes a side until an internal temp of 145º is reached for medium rare or 160º for medium.  Tent and rest for five minutes before serving.

Make Thyme for Wine

Work in the Gringo Gourmet Academy Test Kitchen

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Make Thyme for Wine jelly as a baste on chicken breast cutlets makes dinner very special.

Kelly Wiseman of Wiseman’s Garden Creations gave me a treat and the honor of working with and reviewing one of her culinary original creations.

Wiseman’s Garden Creations is the dream child of Kelly and Geoff Wiseman. The couple create and make wonderful jellies and pickles and sell them at Ardovino’s Farmers Market. I’m lucky enough to be able to sample them and to try different ways to enjoy them.

Among my favorites are Kelly’s wine salts – finishing salts made with wines and kosher salt. The merlot salt makes a grilled steak stand up and sing on your plate and your palette. People don’t readily grasp the concept of wine salt until they try it.

Kelly asked me to try her Thyme for Wine Jelly. She asked me to think of ways the jelly might be used. I’m game for anything trying anything she creates, so, I took a jar into the Gringo Gourmet Text Kitchen and went to work.

The Thyme for Wine Jelly is made with Gewürztraminer, a wine that has been called a grown-up moscato. It has a higher alcohol content than moscato, more striking aromatics and lower acidity. It aromatics are described spicy and citrusy, a little sharp with a smoky aroma similar to burned incense.

The wine pairs well with duck, chicken, pork, bacon, shrimp and crab. It works with soft cow’s milk cheeses and dried fruit. It works well with highly spiced aromatic herbs including cayenne pepper, ginger, clove, cinnamon, allspice, Madras Curry, Sichuan pepper, shallots, soy sauce, almond, rose water, lime leaf, bay leaf coriander and cumin. Another working category includes roasted vegetables and vegetables with a natural sweetness including coconut, red onion, bell pepper, eggplant, tempeh, squash and carrot.

When Kelly added thyme to the wine, she created and explosion of flavor that was almost peppery. The first taste on a spoon ignited my taste buds. A second taste wooed me and I had to have a third. I personally wouldn’t put this on toast and immediately thought of is as a glaze for meats and poultry.

As I tried the jelly as a finish baste on proteins, I felt was the jelly was a little thin for standing up to heat. When brushed on meats, it melted down and rolled off. I had to let meats rest and then brush them with the jelly. A thicker set might make it possible to caramelize the jelly. Caramelized bits from the fond in the pan were excellent when spooned over the meats.

My first test was with pan roasted chicken leg quarters. I love dark meat chicken because it is juicy and flavorful and doesn’t get dry the way white meat can.

I basted the thighs three times to get enough of the jelly on the meat to stick well. I served the leg quarters with patty pan squash stuffed with green chile and a little cheese and a salad of lettuce leaf basil, fresh mozzarella and grape tomatoes dressed with a touch of Italian vinaigrette. The side dishes and the jelly finish on the chicken worked together. I pan roasted the chicken and didn’t get quite enough color on the skin.

My next trial was an inch-thick center cut pork loin chop. I did a simple salt and sugar brine for a little over half an hour to help keep the meat moist during cooking. Again, it required multiple basteings of the jelly to remain on the chop.

The chop was served with a Swiss chard and onion sauté with a finishing splash of red vinegar and a berry salad dressed with a strawberry yogurt and Thyme for Wine dressing.

The chop was OK. The basting jelly complemented it well, but it didn’t set off any rockets for me.

The hit of the plate was the salad inspired by a chat about the Thyme and Wine Jelly testing with my daughter. She said it sounded like it might make a good salad dressing. I made a mixture of three tsp. strawberry yogurt and two tsp. Thyme for Wine Jelly. The flavors were a very good match. I tossed strawberries and blue berries lightly with the dressing and plated them on a bed of mixed greens. I drizzled the leftover dressing over it all. I will say that this salad is worthy of a repeat run… perhaps with a little toasted slivered almond sprinkled on top.

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Make Thyme for Wine and strawberry yogurt on berries over lettuce – a great jelly turns into a fantastic salad dressing!

My third adventure was chicken breast cutlets, pan roasted and simply seasoned with salt and pepper.   I pounded the cutlets to an even thickness and browned them in a pan with a little olive oil cooking spray.

They colored up well and, because of their shape, held the jelly baste nicely. I used some of the pan sauce that had caramelized on the cutlets with a couple of bastes of the jelly. A garnish of a few springs of fresh thyme was nice.   Mixed greens with radishes and grape tomatoes and steamed fresh green beans with paper thin slivers of ham and baby onions rounded out the meal.

Gringo Gourmet Academy Test Kitchen Test Results

The Thyme for Wine Jelly is amazing. The spark of thyme and the medley of tastes and aromatics of the wine jelly are a pleasure on the tongue. I do wish the jelly had been a bit thicker to hold up to head.

I liked the jelly baste on the chicken breast cutlets.   That and the dressing on the berry salad were my favorites.

In second place, I put the leg quarters. Cooked skin-on, they were a little over powering for the jelly baste.

As I said, the pork chop was OK, but it needed a stronger basting sauce than did the chicken entrees.

Visit the Wiseman Garden Creations booth at the market and treat yourself to some wonderful jellies and pickles and be on the lookout for the specialties Kelly develops!