Since it's turning to fall I figured I'd share one of my favorite recipes and ask a question I didn't really think deserved it's own thread.
First my question:
I was reading this article
on how Whole foods
sets up displays and what not. One line made me "Believe it or not, my research found that while it may look fresh, the average apple you see
in the supermarket is actually 14 months old."
I was thinking it was a typo, then I thought maybe they mean from when they first formed as flowers on the apple tree. So my question is if you really
can get apples to stay firm and delicious for 14 months, how do you do it?
Now onto the recipe:
The original recipe that was from a beef it's what's for dinner thing from a magazine but I've modified it for easy crock potting and personal taste.
This is a sweet recipe thanks to the sugar in the fig/ginger-fig jelly so no additional sweetening is needed. If you want it less sweet......I guess
you could use mashed figs with slices of ginger and then maybe red wine vinegar but I've never tried it so I can't say how a non-sweet version would
2 lbs beef cubed 1'
2 large sweet onions cut into similar sized chunks as the beef
2 red pepper, cut into similar sized chunks as the beef
1-2 containers of cherry tomatoes
3/4 cup fig preserves (ginger fig works really well in this too) If you can't find the fig preserves near the normal jelly check in the specialty
cheese sections near the deli/salad bar. Fresh and Easy has it with the cheeses, as does whole foods, and smiths/krogers. I've only found it with the
normal jellys at albertsons and walmart.
1/4-1/2 C balsamic vinegar (you want to make sure it will be thin enough to marinade all the meat and veggies. If you have really good and thick aged
balsamic use 1/4 or less
3 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
Mix the jelly, vinegar olive oil, garlic,s&p. If you're making this kabob style save about 1/4 c of the mixture in a separate container and then pour
the rest in a container with the beef and onions and refrigerate for at least an hour. I personally throw them together overnight.
9/10 times I make this crockpot style so in the morning throw the mixture in the crockpot on low, add 1/2-1 c of water (you could use beef broth or
veggie broth but I'd go for low sodium) and let cook during the day (about 6 hrs) although you could bump it up to high and it will take a lot less
time to cook. If I'm home I throw in the tomatoes with about 1 hr left since they don't take long to cook and the jelly vinegar mixture is a glaze
consistency by then otherwise you can add them when you serve.
If making kabobs alternate between beef, onion, tomatoes and peppers on kabobs and grill covered like you would a normal kabob about 10 min turning
and basting every few minutes.
edit on 21-9-2011 by kittendaydreamer because: forgot the quotation marks