Apricot-Corn Chutney and Cilantro Sauce: Two Sauces Make a Great Meal

Gavin and I are looking to buy our first house together. A fun, but somewhat overwhelming, process. We want something that's in a great neighborhood, reasonablely priced and will accommodate the family we want to have. But most importantly, it must have a good kitchen. Not only do I spend, what feels like, most of my life in the kitchen, but a kitchen is truly the heart of any home. No matter how nice your dining room or living room, people always end up in the kitchen. We love to have people over for dinner or drinks and we always congregate around the bar area in our apartment's kitchen. This works out great for me since I'm usually making something or putting the finishing touches on appetizers or dinner for my friends. This way I get to hang out with everyone while I'm cooking. So for us, an open kitchen with plenty of space for sitting, gathering, talking is a must.

Because I spend so much time in the kitchen, I try to keep things interesting by making new things. For one, new recipes give me something to write about. And for another, no matter how much I love to cook, I get bored by doing the same things over and over. Since we try not to eat a lot of red meat and stick with leaner proteins like fish, pork and chicken, I have to get even more creative with how I prepare them. Chicken is a great, lean protein as it acts like a blank sheet with endless possibilities for preparation.

However, there are times when breading, or spice-crusting, a piece of chicken just isn't enough. Most people consider chicken a staple of their weekly dinners. It's healthy and can be made in so many ways that it can be made more often than most meats. However, even with a ton of recipe options, chicken can get boring. Sometimes, the best thing to do is focus on the things surrounding the chicken and use it as merely a base for other unique flavors. This apricot and corn chutney does just that. It's sweet and savory at the same time and takes a plain piece of baked chicken to a whole new level. This chutney is good enough to use one day over chicken and the next day spread on a turkey sandwich: think turkey with cranberry sauce, a classic combo. This chutney would also work well with pork tenderloin or a firm, white fish like grouper or cod. If you want to get even more creative, you can also make this simple cilantro sauce. The two sauces compliment each other wonderfully and make for a unique meal, even if it is the third time you've had chicken that week.

Apricot and Corn Chutney

• 8 oz dried apricots
• 1 tsp canola oil
• 1 yellow bell pepper
• 2 cups corn kernels, from about 4 ears of corn
• 1/4 cup olive oil
• 2 tbsp champagne vinegar (apple cider vinegar would also work)
• 1 tbsp chopped fresh Italian parsley
• Salt and pepper

Preheat oven to 425F. Rub canola oil onto bell pepper.
Roast pepper on a cookie sheet or in a small pan for about 20 minutes, turning occasionally, until skin begins to blister.
Place the pepper in a bowl and cover with plastic wrap. Let it sit until it cools enough to handle.
Remove skin and seeds from pepper and roughly chop.
Soak apricots in a bowl of hot water for about 10 minutes. Drain and thinly slice.
Blanch the corn kernels in boiling salted water for one minute. Shock in ice water to stop the cooking.
Drain corn and mix together with roasted pepper and apricots.
Stir in olive oil and vinegar.
Puree about 1/4 of the mixture in a food processor.
Add the pureed mixture back into the chutney. Mix in parsley and season with a pinch of salt and pepper.
Can be made a few hours ahead of time; cover and chill until ready to use.

For a printable recipe click here

Cilantro Sauce

• 1 bunch parsley, stems removed (less 1 tbsp for chutney)
• 1 bunch fresh cilantro
• 3 tbsp pine nuts, toasted
• 2 tsp lemon zest
• 2 tbsp lemon juice (from 1 lemon)
• 3/4 - 1 cup olive oil
• Salt and pepper

In a food processor, combine parsley, cilantro, pine nuts, lemon zest and 1 tbsp lemon juice.
Puree for a few minutes to let everything combine.
With the processor running, stream in olive oil until it reaches the desired consistency: not a thick pesto but not runny.
Add remaining lemon juice and season with salt and pepper.

For a printable recipe click here

Recipes adapted from the Gluten Free Girl's cookbook

Peach and Tomato Salsa

People keep commenting on how summer's coming to a close. Schools are starting back up, it's mid-August, and I think a lot of people are just ready for fall. This summer has definitely been hot and it's hard to believe it's coming to end when temperatures are still reaching 100 here in the Bull City. Even though the summer season might technically be ending, I am still planning to take advantage of the great summer produce available for as long as I possibly can. Although I could do without the 100% humidity, I love summer and the delicious fruits and vegetables that come with it. This simple peach salsa is a perfectly example of the great produce you can get at the farmers' market. It is made almost entirely from things I picked up on one of my Wednesday evening visits. I love mixing the sweetness of peaches with savory tomatoes and cucumbers. Sauteing the peaches brings out their natural sweetness as well as making them a perfectly soft contrast to the crisp cucumbers. Although salsas often have the Latin flavors of lime and cilantro, I went with a more Italian style, using lemon juice and oregano. These two flavors work great together and pulled all of the ingredients of the salsa together nicely. Serve this with grilled meat, like pork tenderloin, or even as a side salad and enjoy the tastes of summer for a little bit longer.

Peach and Tomato Salsa

• 1/2 tbsp olive oil
• 2-3 medium peaches, peeled, pitted and sliced
• 1 pint cherry tomatoes, halved if large
• 1 medium cucumber, diced small
• 2-3 tbsp lemon juice, from 1 large lemon
• 2 tbsp fresh oregano, chopped small
• Salt and pepper

Heat olive oil in a skillet over medium heat.
Saute the peaches, allowing each side to caramelize lightly.
Remove from heat and let cool before dicing into large chunks.
In a large bowl, combine tomatoes, cucumbers, cooled peaches, lemon juice and oregano.
Toss to combine and season with salt and pepper.
Can be made a few hours ahead, as flavors continue to blend as it sits. Cover and refrigerate until ready to use.

For a printable recipe click here

Cuban Spiced Pork with Peach Chipotle Salsa

I love peaches. They are in season right now and I've been buying them by the basketful. I eat them as a snack, over cereal, or incorporated into savory dishes, such as this peach salsa. This pork and salsa meal was inspired by a dish I made in class and a salsa recipe I found on Epicurious.com. I like combining pork with sweet flavors as they pair wonderfully...pork and apples is a classic combination. To bring out the Cuban spices rubbed into the pork, I chose a salsa with chipotles as well as peaches to create a sweet and spicy topping. Chipotles in adobo can be found in most international aisles at the supermarket and come in small cans. They are quite spicy so tailor the salsa to your desired level of spiciness. I served the pork with black beans and rice that were mild and slightly sweet, since both the pork and salsa have a certain level of heat to them. I will post the black bean recipe soon but any mild flavored side dish would work. This pork dish is definitely easy enough to make any night of the week but the salsa makes it special enough to serve for guests. Peaches will be in season for at least another month so definitely give this a try while they are at their best.

 
Cuban Spiced Pork Tenderloin

• 1.5 - 2 pounds pork tenderloin (packages usually include two loins at about this weight)
• 3 tbsp minced garlic
• 1 tbsp black pepper
• 1 tbsp ground cumin
• 1/2 tsp salt
• 1/8 tsp cayenne
• 1 tbsp olive oil

Combine the garlic, black pepper, cumin, salt and cayenne.
Rub thoroughly over the pork tenderloins.
Place on a plate or in a container, cover and refrigerate for at least one hour or overnight.
Preheat oven to 375F. 
Heat oil in an oven-proof pan or dutch oven over medium-high heat.
Sear the pork on all sides, a couple of minutes on each side.
Place the pork into the oven and roast until it reaches the desired temperature, 145 for medium.
(A meat thermometer is a great thing to have but if you don't have one, a two inch loin takes about 25-30 minutes, but check it by cutting into the thickest part).
Allow the pork to rest for about 10 minutes before slicing it and serving with the peach salsa.

Peach Chipotle Salsa

• 3-4 medium peaches, peeled, pitted and chopped small
• 2 tbsp chipotle in adobo, minced
• 1/4 cup fresh lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper

Toss first four ingredients together in a medium bowl.
Season with salt and pepper. Set aside.

For a printable recipe click here