When I think about summer, I think about BBQ and fruits. Summer brings us a variety of fruits and vegetables. Two of my favorites are strawberries and blueberries. Not only do they scream summer, but they are full of vitamins and antioxidants. Their sweet flavor makes them perfect to enjoy in desserts, for breakfast, or even just by themselves. Too often are they overlooked as being a delicious ingredient during your summer cooking. Here are some recipes that I have found that help bring out the delicious flavor of these fruits!
Blueberry BBQ Sauce
Pickled Blueberries
Spinach, Goat Cheese, and Strawberry Salad
Almond Chicken with a Strawberry-Balsamic Sauce
Blueberry and Cranberry Relish
Strawberry Balsamic Dressing
Blueberry and Peach Chutney
New York Strip with Blueberry-Port Sauce
Ingredients
2 tbsp minced shallots
1 cup frozen (thawed) or fresh blueberries
1 1/2 cups of Port
1 cup beef broth
2 tsp sugar
1 tsp chopped fresh rosemary
1 tbsp unsalted butter
4 (8 ounce) New York strip steaks
2 tbsp canola oil
Salt and pepper
Directions
In a saucepan, combine the shallots, blueberries, port, broth, and sugar. Bring to a boil over medium-high heat. Boil for about 1 hour, until reduced to 1/2 cup. Remove from the heat and stir in the rosemary and butter. Keep warm.
Prepare a fire in a charcoal grill or preheat your electric or gas grill to high. Pat the steaks dry, brush both sides with the oil, and season to taste with the salt and pepper. Place on grill and cook for 4 to 5 minutes on each side for medium-rare. Remove from the heat and set aside to rest for 5 minutes. To serve, drizzle each steak with 2 tbsp of sauce.
Originally posted on The Crazy Life of a Pantry Cook.
Blueberry BBQ Sauce
Pickled Blueberries
Spinach, Goat Cheese, and Strawberry Salad
Almond Chicken with a Strawberry-Balsamic Sauce
Blueberry and Cranberry Relish
Strawberry Balsamic Dressing
Blueberry and Peach Chutney
New York Strip with Blueberry-Port Sauce
Ingredients
2 tbsp minced shallots
1 cup frozen (thawed) or fresh blueberries
1 1/2 cups of Port
1 cup beef broth
2 tsp sugar
1 tsp chopped fresh rosemary
1 tbsp unsalted butter
4 (8 ounce) New York strip steaks
2 tbsp canola oil
Salt and pepper
Directions
In a saucepan, combine the shallots, blueberries, port, broth, and sugar. Bring to a boil over medium-high heat. Boil for about 1 hour, until reduced to 1/2 cup. Remove from the heat and stir in the rosemary and butter. Keep warm.
Prepare a fire in a charcoal grill or preheat your electric or gas grill to high. Pat the steaks dry, brush both sides with the oil, and season to taste with the salt and pepper. Place on grill and cook for 4 to 5 minutes on each side for medium-rare. Remove from the heat and set aside to rest for 5 minutes. To serve, drizzle each steak with 2 tbsp of sauce.
Originally posted on The Crazy Life of a Pantry Cook.
No comments:
Post a Comment