Meat and fruit pairings are delicious, yet the idea of using both fruit and meat in the same dish is undoubtedly a little controversial.
One of the things I enjoy about cooking is combining flavors to create a wholesome dish. Sometimes, its interesting just to combine ingredients and flavors that don’t seem like they should go together.
Chicken is a good match for a wide variety of fruits with peaches being one of them. Whether fresh or frozen, nothing partners better with peaches than fresh ginger. To enhance the flavor just a bit more, I’m making a fluffy, golden couscous, speckled with green onion and fresh parsley. Subtle cumin and ginger spices add a heady fragrance and warm flavor. Nothing fancy, just a great taste!
Chicken w/ Peaches & Ginger
Heat oil in a large skillet over medium heat. Season the chicken with salt & pepper & cook on one side until golden, about 4-6 minutes. Flip, cook for 1 minute then transfer chicken to a 9x13-inch baking pan.
Place peaches, sugar, thyme & ginger over & around chicken. Add the chicken broth & bake for about 45 minutes or until chicken is cooked through. While chicken is baking prepare couscous.
Heat 1 teaspoon of olive oil in medium saucepan over medium heat. Add green onion, cumin, ginger & garlic clove. Cook & stir for about 3 minutes until green onion is softened.
Add honey. Heat & stir for about 30 seconds until green onion is coated.
Add broth. Bring to a boil. Add couscous & 2 teaspoons oil. Stir. Cover. Remove from heat. Let stand for 5 minutes without lifting lid. Fluff with fork. Stir in chopped parsley & season with salt & pepper to taste.
Serve the chicken & peaches over couscous with any ginger sauce from baking pan.
Persimmons are a wonderful fruit, typically available in Canada from October to January. Their exquisite, delicate texture & flavor is hard to describe. They have sometimes been compared to that of a peach or a mango.
Fuyus are about the size and shape of a medium tomato, somewhat squat. Their color ranges from deep reddish orange to a vivid golden orange hue with a flower-like top or stem.
Many people prefer to eat persimmons fresh but they are a wonderful addition to many recipes. At breakfast try adding them to smoothies, as a topping for yogurt or granola or as a filling for crepes. The sweet tenderness of persimmons also works well in salads and as a compliment to various meat dishes.
Today we are having persimmon with our chicken. I just can’t resist using them when they are available.
Persimmon Chicken Thighs
Season chicken thighs with salt & pepper. In a large skillet, heat 1 Tbsp coconut oil & sear the chicken thighs for 3 minutes on each side. Remove thighs from pan & set aside.
Add the rest of the coconut oil & the onions. Sauté the onions for 2 minutes; add ginger, garlic, persimmons, rosemary, thyme & a little more salt & pepper. Sauté for another 3-4 minutes.
Add the chicken broth & bring to a simmer, stirring well, making sure to scrape any pieces off the bottom of pan. Add chicken thighs back to the persimmon mixture, cover & cook for another 12-15 minutes or until the chicken is no longer pink in the middle.
This week we are celebrating Brion’s birthday. We have never felt the need to give gifts on ‘occasions’ but rather just enjoy another holiday travelling together or ‘gift’ each other at random. As we grow older, it comes clearer everyday, the special privilege it is to simply have each other to share life with. I appreciate the fact that Brion has always believed in me and supported my endeavors and I’ll be forever grateful for the love we share. This picture of Brion was taken in Havana, Cuba this year along the beautiful seawall.
THANK YOU FOR BEING THE SPECIAL PERSON YOU ARE!
BIRTHDAY WISHES, WITH LOVE
Pineapple Chicken over Wild Rice
Preheat oven to 450 F. Lightly spray a 9 x 13-inch baking pan.
Trim chicken, rinse & pat dry; season with salt & pepper. Place the chicken in pan, not overlapping.
Drain pineapple chunks, reserving 1/2 cup of the juice. In a saucepan, whisk together juice, honey, ginger, vinegar & soy sauce. Place over medium heat & simmer, whisking often until slightly thickened, about 8 minutes. In a small bowl, dissolve cornstarch in the water; whisk into the pineapple/honey sauce.
Place the pineapple chunks on top of chicken; pour pineapple/honey sauce over all & sprinkle with the almonds. Bake for 15-20 minutes or until chicken registers 165 F.
Nothing says summer like barbecued ribs — big, bold flavor, finger licking goodness and that fall-off-the-bone texture.
Outdoor cooking is a very popular pastime uniting us with friends, family and of course great food. It seems there is no end to ideas on how to make the best barbecued ribs. I’ve definitely tried my fair share of recipes. One that I found quite unique is for the Korean-style Kalbi ribs.
As in every culture, I’m sure there are many recipes that have been handed down through generations of family members. Korean beef short ribs are cut across the bone (instead of between bones) with 3 bones per slice. The result is a thin strip of meat, about 8-10 inches in length, lined on one side with 1/4 inch thick rib bones. This cut is also known as beef ‘flanken’ ribs.
While in North America, we often braise short ribs for hours in a slow oven, Koreans have a very different approach to cooking this cut of beef. Kalbi is marinated for hours in an Asian inspired marinade and then barbecued for a short amount of time. Kiwi, Asian pears, bottled soda and sugar are all common tenderizing agents used in the marinade for making Kalbi. They are definitely worth a try if you haven’t already.
Kalbi - Korean BBQ Ribs
Using your hands, massage the short ribs with the kiwi puree. Sprinkle each piece evenly with sugar & let sit while you make the marinade.
In a bowl, mix together soy sauce, garlic, ginger, sesame seeds, sesame oil, honey, red pepper powder, pepper & soda. Place the ribs in a single layer in a wide shallow pan & pour the marinade over, turning to coat. Cover with plastic wrap & marinate in the refrigerator, turning occasionally, for at least 1 hour, or preferably 12 hours.
Preheat barbecue to medium heat with a rack 4-6-inches from heat. Drain ribs from marinade. Reserve marinade for basting, if desired.
Brush the grill rack with oil & grill ribs until they turn caramel brown, 6-8 minutes on each side. Baste with reserved marinade during the first 10 minutes of grilling if you wish.
- If you prefer, omit the soda & add more sugar or honey for a little extra sweetness.