This recipe is quick, easy and you only need a few items from your pantry. Yes, I think your kids could even make this or at least help. It only takes your barbecue.
- 1/4 cup fig balsamic vinegar (love this stuff)
- 1 1/2 tbsp. grainy mustard
- pinch of salt and pepper
- 8 bone in chicken thighs, skin removed
Now, whisk together the vinegar and mustard until well incorporated. Add the salt and pepper and mix.
In a mixing bowl, add the chicken thighs and pour about half of the liquid over and toss to ensure you have coated them all.
On a prepared grill, place the chicken on a 350 temperature. Simply close the lid and grill for about 6 -7 minutes. Turn them over and brush the remaining sauce over. Grill a further 5-6 minutes. The chicken is done when you pierce them with a fork and the juices are clear.
Serve with rice, or noodles. These are so yummy.
Fresh Fig, Cheese and Brittle Crostinis
Now that we are finally settled in our beautiful condo, it is time to start entertaining and we started yesterday with our new neighbors. One of the easiest treats to serve would be something like this.
- 1/4 cup sugar
- 1 tbsp. water
- 1/4 peeled and finely chopped pistachios
- 1/8 tsp. crushed pink peppercorns
- 4-5 fresh black figs, cut into 1/2 inch slices, crosswise
- Cranberry and Pepper Boursin (my ultimate favourite cheese)
- Fig Balsamic Vinegar
- Crackers
Line a baking sheet with parchment paper. Heat the sugar and water in a small pan and, without stirring, until it turns a light amber (about 4-6 minutes).
Remove from the heat and add the chopped pistachios. Quickly pour out on the parchment paper making sure to spread it out as thinly as possible. Let cool until it is very firm. Finely chop and set aside.
Arrange the crackers on your best plate, each with a slice of fig, topped with a generous amount of the cheese. Drizzle the cheese with the balsamic vinegar and now sprinkle on the brittle with a pinch of the peppercorns.
Serve with napkins and a glass of your favourite…. chilled, of course. Please take note of this and be prepared as there won’t be a crumb left, I promise you. This still makes my mouth drool. Yum!
Bacon Jam – My Way
This is the craziest thing going – I don ‘t eat onions but I can/will/do eat this.
This is also a recipe that anyone we have served it to, wants the recipe. Sure wish I could do this commercially then! Oh well….
- 1 lb. maple bacon
- 1/2 lb. smoked bacon
- 1 onion, peeled
- 2 cloves garlic
- 1/4 cup rice wine vinegar
- 1/2 cup dark brown sugar
- 1/4 cup pure maple syrup
- 1/4 cup Sangiovese wine
- 3/4 cup strong black coffee (brewed not instant)
- 2 dried bay leaves
- 1/4 cup brer rabbit molasses (or your fav molasses)
- 5-6 bittersweet chocolate melting discs (yes)
- generous drizzle of fig balsamic vinegar (last one to be added)
Slice the bacon into 1 inch strips and cook in a large skillet until crispy (if not real crispy, it will not turn out). Drain the fat and reserve the bacon bits.
Now slice the onion wafer thin in circles and then cut them in half (half disc shape). Also they become too stringy if not cut in half.
Put all the ingredients into a crock pot, turn on high and leave for a minimum 4 hours. Leave the fig balsamic vinegar to the very end.
This will probably be too liquid at the end of 4 hours, so place in a saucepan and cook down until the jam is thick and syrupy. Now add the fig balsamic vinegar and taste. If your eyes roll over, then it is right.
Before I forget, using your hand immersion blender (motor boat motor) run it through the hot mixture once or twice. The idea here is to break it up a little, not make a puree out of it. Once you make it, you will know what I mean.
This will keep in the refrigerator for up to 2 weeks. When ready to serve, microwave for a few seconds (20-25) and serve warm. This can be used in and on so many different foods, even a spoon. So there!
Also, if you make this, let me know what you think, please.