Well ...Well...Well, this is my 1st Foodie Fight (www.foodiefights.com) . I'm soo tickled. Thanks to my Dad, for finding the website. The challenge is to take 2 ingredients and come up with a recipe. Well that's just like me to do. I soo love to do that and I hope that y'all will enjoy too.
I instantly has an idea in mind and bounced my plans off my dad, and well what started to be an excellent idea, didn't go as planned. Here was the plan.....(and you bet I'm still working it out to accomplish my idea) The plan was a baked or grilled fish with apricot/shallot sauce type or jam....well .....
My 1st ...the sauce and that containing....apricots, shallots, bell peppers, garlic, cilantro, tomatoes, cumin, sugar and/or splenda. Well I figured I got this...hmm NOPE, it didn't work like I wanted. Let's just say I added pectin and used splenda, I wanted the it thick, so that the heat from the fish would melt it deliciously arcoss the fish and to my surprise I added way to many habenaros and burnt the tar out of my mouth and tongue. Not a pretty site. And now quite laughable. So I re-thought my ingredients and decided---1 habenaro pepper, but I should have stayed with my other ingredients, but when doing so, I can laugh now at what resulted. Fish was sooo out of the question. But so is the bacon in the picture below. I tried going a Southwest flair with wrapping bacon around chicken with a rub of brown sugar and cumin and while did exactly what I was looking for, the chicken was to dry. But it was my sauce jam that had a totally different taste but a fimilar one all the same...And I couldn't believe I actually made Sweet and Sour Jam. And it's mighty tasty. This is a 2 part recipe blog.
So here's my beautiful ingredients:
Chicken, minus the bacon in the picture, Cumin, Habenaro pepper, Cherry Tomatoes, Brown Sugar, Apricots, Garlic, Red & Green Bell Pepper, Cilantro, White Sugar, Shallots, Limes, Pineapple and Pectin. Also Canning supplies.
Apricot Salsa (or) Sweet and Sour Jam
This recipe is great 2 ways. As a fruit salsa or a jam for basting chicken and/or pork.
3 cups apricots, washed, pitted and chopped--not peeled
1 cup shallots, peeled and julienned
1 cup of mixed Red and Green Bell Peppers
1/2 cup fresh pineapple, chopped
1/4 cup Cherry Tomatoes, chopped
1 Habenaro Pepper, seeded and minced
2 cloves garlic, minced
1 tsp fresh Cilantro, minced
1/2 tsp Cumin
1/4 cup fresh squeezed Lime juice
1 cup brown sugar, packed
6 cups white granulated sugar
1 box powdered pectin
1/2 tsp butter
9-1/2 pint jars and 9-2 part lids with rims
Before starting make sure you have gloves to wear for cutting the habenaro pepper. Trust me you will need it.
On a clean cutting board, cut and chop all fruit and veggies as stated above. Measure acquerately as possible. Mix toegether apricots, shallots, bell peppers, pineapple, tomatoes, habenaro pepper, garlic, cilantro, cumin and lime juice. Mix throughly.....Now stop. Here's where if you choose not to go on, your done, You've made a great Fruit Salsa, serve with chips. But This is a also a recipe for jam, so please continue if you like.
After mixing all previous ingredients. in a large stock pot, prepare canning items for jam. Clean and sterilze your jars, lids and rims. Place jars in a bath of hot water and keep simmering. Place lids and rims in a small pan with hot water and keep simmering on low. In a large pan or soup pot, place fruit and veggie mix into pan, heat on medium to med-high heat, stir in pectin, until completely disolved. Heat until a hard boil add butter to reduce foaming. Add brown sugar and white sugar, stir thoroughly. Return mixture to a complete rolling boil, stir constantly and boil for 2-2 1/2 minutes. Shut off heat, skim any foam off the top of jellied mixture. Ladle mixture into jars. wipe the jar rim clean of any water or jellied debrie. Top with lid and seal with the rim. Return jars to hot water bath and simmer in bath for 10 minutes. Then remove from bath and store on towel upside down for 5 minutes, then invert and let cool completely. Seal is good on lids when lid center pops inward. Normally takes an 20 minutes to an hour and a half. Testing the lid by poking the center, if the lid pops back and forth, it's not sealed yet. If the lid pops in or isn't able to pop up, the seal is great and you can conitue to let the jars cool. If the jar doesn't seal after 2 hours, I unscrew the lid, rewipe the lid rim and reseal, place back into the water bath for 10 minutes and repeat the process.
Note: this is a very special jam recipe. It makes a great glaze for Sweet and Sour Chicken with Rice. You can even use Pork instead of Chicken and maybe even Beef. The recipe follows below. I hope that enjoy the recipe like I did. And I was amazed that I even remotely make Sweet and Sour Jam for A dinner, This recipe is great to make and I'm pretty pleased with how it turned out. Please enjoy the recipe below and the photos with them.
Sweet and Sour Chicken W/Rice...My Way
1 1/2 pounds Chicken Breast meat, 1 inch cubes
4 cups Buttermilk, divided
1 cup soy sauce, divided
3 cups rice flour
1 half pint Sweet and Sour Jam
Frying pan and oil
4 -5 cups of Cooked Rice
On a clean cutting board, cube chicken into 1 inch or smaller pieces. Place chicken in a 1 gallon ziploc bag or dish with 2 cups of butter milk and 1/2 cup of soy sauce. Stir and refrigerate for 4 to 6 hours or overnight. Remove from refrigerator. Drain chicken from liquid mixture and discard liquid. In one small dish place 2 cups of buttermilk with 1/2 cup of soy sauce. In another small dish place rice flour. Heat oil in a pan for frying. around 350-425 degrees on the stove or in a "Fry Daddy" fryer. Let heat while you prepare the chicken to fry. Take chicken, dredge into flour, coat well, then dip in liquid mixture and then back into rice flour. Coating completely. Note: I do this an additional round due to the rice flour being so thin and fine. So for me, it's flour, liquid, flour, liquid, flour. Then your all set. Fry chicken until nice and golden brown, or until the chicken floats to the top of the grease. Spoon out of oil onto a toweled plate to drain off excess oil. Then transfer to a large bowl. Heat Sweet and Sour Jam in a small sauce pan just until warm thoroughly through. Add to Chicken and toss thoroughly. Serve over rice. YUMMY!!!!
Well there you have it. There's my recipe for this challenge, I hope you enjoy. From my messy kitchen to yours.