Posted in Seafood, Snacks on July 26, 2011| 2 Comments »
This is probably the last of the fig fun for the season: what a short but glorious season it is. This was super simple. Skewer shrimp and figs on pre-soaked wooden skewers (so they don’t char) drizzle with honey and bleu cheese then bake at 350 until the shrimp are done. It really couldn’t be more simple. If you can get your hands on some fresh figs – do it! It is an entirely different animal than the fig newton cookie (which I also love).
Posted in Poultry, Vegetables on July 20, 2011| Leave a Comment »
More fun with figs. This was a tasty one.
1 medium onion slice
1-2 cups of figs halved
2 lbs chicken breast
1 cup broth
1 cup wine (I used white, but I think it would be equally good with red)
2 tbsp of fresh rosemary
Pre-heat oven to 325. Spray non-stick spray on a casserole dish and add chicken breasts and start them cooking. Put onions in a saute pan with a tablespoon of butter and cook until lightly browned. Add figs, rosemary, broth, and wine.
Let the sauces simmer until it thickens a bit. Add sauce to the chicken and continue cooking until the chicken is done. I served it rice and with some fresh asparagus.
Posted in Salad, Seafood on July 20, 2011| 2 Comments »
Savannah summers can get pretty hot and steamy so this was a welcome alternative to having to cook and create heat in the kitchen. I threw together this salad and it was delicious.
Mix together:
1 pound blue crab
3 avocados, cubed
1 mango, cubed
1 jalapeno
about 1/4 cup of lime juice
salt and pepper to taste.
I served this on a bed of fresh spinach with a bottle of pinot grigio. A tasty summer dinner!
Posted in Salad on July 10, 2011| 1 Comment »
The figs are ripe! So far I have been gnoshing on them and making salads – I will post recipes as I create them – if I don’t eat them all first 🙂
Two salads so far: grilled figs, drizzle with balsamic vinegar, sprinkle with bleu cheese (or goat cheese, I just had bleu cheese on hand) and enjoy.
The second salad was similar only I added grilled chicken and didn’t grill the figs. I also used bleu cheese dressing to enhance the bleu cheese flavor:
The only other fig product in the works is a vodka/fig infusion – no picture of that – I will try to snap one later – the vodka infusion is going on at a neighborhood pub http://www.barfoodsavannah.com/
1700 Miles of Cooking 