My wife Dottie and I enjoy visiting the Westside Market on W. 25th St. in Cleveland as we have always enjoyed exploring the various stalls selling such things as sheeps heads, veal kidneys, chicken feet, pigs feet, neck bones, and many other cuts of meat, fish, breads, pastries etc. In the long corridor outside are many vendors selling all kinds of vegtables and fruits. It was there I saw a box of one of my favorite fruits "FIGS". The box I bought had about 20 figs for $10 so I bought the box, ate about 5 of them and decided to make "fig sauce' with the rest. The recipe that follows is such an excellent sauce for dishes using chicken, pork, beef and even fish. Try it and let me know what you think. I used it with much success with a chicken dish. ENJOY
INGREDIENTS:
2 cups of fresh figs, peeled and minced
1/2 cup of virgin olive oil
1/2 stick of butter
1/2 cup of minced onions (Vidalia would be good)
4 cloves of garlic, peeled, smashed and minced
1/2 cup sweet sparkling white wine such as a Risling,
Lambrusco Bianco, even Pinot Grigio
1 sprig of fresh thyme
3 tab of terryake sauce
DIRECTIONS:
1. pour the virgin olive oil in a lg fry pan
over moderate heat
2. add the butter and stir until its incorporated
with the oil
3. when the oil is hot add the onions and fry
about 7 to 10 minutes until slightly brown
4. add the garlic and continue stirring and fry
an addtitional 5 minutes or so
5. add the figs and stir until they are incorporated
into the mixture
6. add the white sparkling wine (its imporant
to use sparkling white wine)
7. cooking over medium heat, add a tab of Millers
or equiv chicken base stiring it until it is incorporated
about 10 minutes
8. This sauce is enough for 4 to 6 persons on several
different types of meat or fish
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