Rhubarb Chutney - Weekend recipe

This is an awesome sauce over a grilled salmon or chicken fillet.

3 cups fresh or frozen rhubarb

1 cup packed brown sugar

1 cup white balsamic vinegar

1 cup finely chopped onion

¾ cup golden raisins

1 Tbls. Worcestershire sauce

2 tsp minced fresh gingerroot

1 tsp salt

¾ tsp curry powder

¼ tsp ground nutmeg

2 medium pears, peeled and diced

2 Tbls. minced fresh mint

In a large saucepan, combine the rhubarb, brown sugar, vinegar, onion, raisins, Worcestershire sauce, ginger, salt, curry and nutmeg.  Cook and stir until mixture comes to a boil.  Reduce heat, simmer uncovered for 25 to 30 minutes or until rhubarb is tender, stirring occasionally.  Add pears, simmer uncovered 10 to 15 minutes longer or until pears are tender.  Cool to room temperature.  Stir in mint.  Transfer to a bowl.  Cover and refrigerate for at least 6 hours before serving.  May be stored in the refrigerator up to 1 week.  Makes 4 cups.

Weekend Recipe - Chicken and Broccoli in Peanut Sauce

I have not posted a main dish recipe in a while.  This combines two things I love, broccoli and chicken!  The best part about it is you can prepare the simple sauce a day in advance then just heat before serving. I love Thai dishes and I love peanut sauce on a chicken.  This one is a great version.

When you're ready to serve it, arrange cooked broccoli on a serving platter and top with chicken. In a pinch you can just use cooked frozen broccoli too!  Pour sauce over chicken and sprinkle with basil and green onion, if desired.  This can be made in nothing flat with frozen broccoli and pre-cooked chicken.  You heat or reheat the chicken, microwave the broccoli, and warm the sauce you made the day before and in 30 minutes you have dinner on the table!

Chicken and Broccoli in Peanut Sauce

8 small boneless, skinless chicken breasts (about 2 lb)

1 1/2 tbsp Red Curry Paste

2 tsp finely grated fresh ginger root

1 tsp crushed fresh garlic

1 large bunch broccoli (about 1 lb)

½ cup Peanut Sauce (see my recipe below)

2 tbsp Fish Sauce

1 can Coconut Milk

A large pot of boiling water

Optional garnish: basil and green onion tops, chopped

Directions

In a self-sealable plastic bag, combine chicken, red curry paste, ginger and garlic. Massage bag until ingredients are well mixed and chicken is thoroughly coated.  Refrigerate for 30 minutes.

Meanwhile, slice broccoli stalks from florets. Cut florets into small chunks. Peel stalks and cut into small chunks. Set aside.

In a medium saucepan, combine peanut Satay sauce, fish sauce and coconut milk over medium heat. Mix well and bring to a boil, stirring constantly. Reduce heat and simmer 8-10 minute or until sauce has reduce by one third, stirring occasionally.

Meanwhile, grill or broil chicken about 8-10 minutes, turning occasionally until no longer pink.

Blanch prepared broccoli in boiling water 2 minutes. Drain and set aside.

Arrange broccoli on a serving platter and top with chicken. Pour sauce over chicken and sprinkle with basil and green onion, if desired.

Spicy Peanut Sauce

3 garlic cloves, minced

1/4 teaspoon dried hot red pepper flakes, or to taste

1 tablespoon vegetable oil

1 tablespoon tomato paste

3 tablespoons creamy peanut butter

3 tablespoons hoisin sauce

1/2 teaspoon sugar

3/4 cup water

Directions

In a small saucepan cook garlic and red pepper flakes in oil over moderate heat, stirring, until garlic is golden. Whisk in remaining ingredients and bring to a boil, whisking. Simmer sauce, whisking, until thickened, about 1 minute. Sauce may be made 3 days ahead and chilled, covered. Serve sauce warm or at room temperature.  You can use this with Satay or spring rolls or to make other sauces for Thai dishes.

Curried Garlic Dip - Weekend Recipe

This time I have a yogurt dip that uses hearty spices to make a robust dip that is as good on zucchini and cherry tomatoes as it is on chicken wings or drumsticks.

Curried Garlic Dip

1 cup plain yogurt
1 cup sour cream
1 tsp. dry mustard
2 tsp. curry powder*
2 tsp. garlic granules

Add each ingredient in the order listed, blending constantly until all are well incorporated.  Chill for an hour before serving.

*Make you own Medium-heat Curry Powder

1 Tbls. ground mustard
1 Tbls. Ground ginger
1 Tbls ground turmeric
1 Tbls. ground cumin
1 Tbls. ground allspice
1 Tbls cayenne powder
1/2 Tbls. ground or chopped fennel seed

Mix these spices together and keep in a glass jar.  Use in any curry dish or where curry spices are suggested.
If you like this curry powder, this is the blend we use at the Backyard Patch in our Mulligatawny soup, and now offer two ways, in a grinder jar with whole spices and in a a powdered format, like the recipe above.