Saturday, May 22, 2010

Apricot Orange Sorbet

Bright flavours and so refreshing on a warm summer day! Fresh sorbets are best if consumed in the first day or two, so don't make this too far in advance.

1 cup dried apricots
3 cups water
1 cup sugar
2 cups fresh orange juice
2 tablespoons Cognac.

1. In a heavy saucepan, combine the apricots and 1 1/2 cups water. Simmer uncovered until the apricots are very soft and most of the water has evaporated, about 20 minutes. Watch carefully so they do not scorch.

2. Make a sugar syrup by boiling the sugar with 1 1/2 cups water for about eight minutes or until a candy thermometer registers 215 degrees. Mix the sugar syrup with the apricot puree.

3. Puree together apricots & sugar syrup in a blender or food processor.

4. Add orange juice and Cognac to the puree. Refrigerate until well-chilled.

5. Freeze in an ice cream maker according to manufacturer's directions or in a pan in the freezer. If freezing without a machine, stir the mixture as it hardens from time to time.

Yield: 1 quart.

No Hangover Tequila Chicken Tacos with Guacamole

Adapted from Cuizoo

Serves 4

1.5 pounds of boneless, skinless chicken thighs
1/2 cup canola oil
1/4 cup liquid honey
1/4 cup tequila
1/4 cup orange juice
Juice and zest of two limes
4 cloves garlic, peeled and finely chopped
1 t sea salt
1/2 cup of cilantro, chopped
Freshly ground pepper

3 avocados, peeled and pit removed
2 large clove garlic, peeled and finely chopped
1/2 t sea salt
Juice of one lime
1/4 cup chopped cilantro

Corn tortillas or soft taco shells
Salsa (freshly made takes it to another level)
Sour Cream
Freshly shredded cheddar cheese
Chopped green onions

1. Whisk together marinade ingredients, except chicken thighs, in a pyrex baking dish. Place chicken thighs in marinade and turn to coat. Marinate for at least an hour, more if you have time.

2. Mash together guacamole ingredients and set aside. (Before mashing, I like to reserve one avocado and cut that into chunks. I then add the chunks to the mashed guacamole for better texture. Your choice.)

3. Grill chicken thighs over indirect heat for about 15-20 minutes until done. Remove, let rest, and slice into strips.

4. Serve chicken and guacamole with soft taco shells, salsa, sour cream, shredded cheese and green onions.

Tuesday, May 4, 2010

Salmon Burgers

This is a recipe I adapted from watching some BBQ chef on the Food Network during the summer. So yummy dressed up on a fresh kaiser or ciabatta bun with a spicy tartar-style sauce* and fresh dill!

- 1 kg (2.2 lbs) boneless, skinless salmon fillet (about half a fish)
- 1 1/2 cups fine breadcrumbs
- 4 shallots, finely chopped
- 1/2 lb bacon, cooked to crispy & crumbled
- 3/4 c fresh parsley, finely chopped
- 3 Tbsp maple syrup (or more, if you like!)
- Zest of 2 lemons

Cut salmon into 1" cubes. In 2 or 3 batches, pulse in food processor until coarsely chopped and transfer to a bowl. Mix salmon with remaining ingredients, and form into 8-10 patties, 3/4-1" thick. Grill over medium heat, 5-6 mins per side. Alternatively, freeze between sheets of waxed paper and cook straight from frozen.

* Spicy tartar-style sauce: Mayo, green relish (dill or sweet) and a splash of chili paste (like sambal oelek). Adjust ingredients to taste.