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Cranberry Lime Sauce

Cranberry Lime Glazed Chicken
(Yield 6 servings)

Ingredients:

4 lb.            Chicken pieces
2 Tbs.         Dried parsley
1 Tbs.         Granulated garlic
1 Tbs.         Granulated onion
1 tsp.          Coarse sea salt
½ tsp.         Fresh ground pepper
¼ tsp.         Cayenne pepper
½ tsp.         Dried thyme (flake not ground)
½ cup          Olive oil
8 oz             Cranberry Lime Sauce
 

Preparation: Bring large kettle full of water to a boil. Add chicken parts, boil for 8 minutes, drain well. Place herbs in a mortar, grind loosely until blended well. Place olive oil in a medium bowl. Using tongs, dip each chicken part in oil so that it is evenly coated, let excess oil drip off, place chicken on baking sheet. Rub each chicken part generously with herbs so that they are evenly coated. Repeat steps for each chicken part. Prepare grill by preheating on HIGH for 10 minutes. Turn heat down to MEDIUM LOW. Empty jar of Cranberry Lime Sauce into a small bowl, mash well with a fork (if you have a food processor blend sauce to a puree), set aside.
Grill chicken on medium low for 30 minutes, turning often and lightly basting with olive oil. Brush each part generously with Cranberry Lime, cook for 5 minutes, turn and brush again. Repeat these steps for an additional 15 minutes or until chicken is cooked through.

Pomegranate Chipotle Sauce

Roast Duck with Spicy Pomegranate Glaze
(Yield: 4 servings)

Ingredients:

1             Roast duck
8 fl oz      Pomegranate Chipotle Grill Sauce

Preparation: Prepare duck by rinsing then piercing skin with fork. Place on broiling pan with rack so fat may drip into bottom of pan. Roast duck at 350°F to an internal temperature of
170°F, baste with Pomegranate Chipotle sauce during the final 15 minutes of roasting. Carve into individual portions, garnish with fresh minced parsley and pomegranate seeds.

Chipotle Honey Mustard

Chipotle Honey Glazed Chicken
(Yield: 4-7 servings)

Ingredients:

1            All natural whole chicken (4-7 lbs)
8 oz        Chipotle Honey Mustard
¼ cup     Avocado oil
¼ tsp.    White pepper
½ tsp.    Sea salt
½ tsp.    Granulated garlic
½ tsp.    Granulated onion
¼ tsp.    Whole sage
½ tsp.    Rosemary

Preparation:  Preheat oven to 400°F, position rack in center of oven. Lightly oil roasting pan. Combine spices in mortar, grind until well blended. Place bird breast side up in pan, coat generously with oil. Rub spices all over legs, breast, and wings. Place chicken in the oven, roast until the thickest part of the thigh registers 165°F, pull from oven and coat generously with Chipotle Honey Mustard. Continue roasting until thickest part of thigh registers 170°-175°F (baste often with honey mustard). Total roasting time should be about an hour, depending on accuracy of oven.

Honey Dijon Sauce

Broiled Salmon with Dijon Sauce
(serves 4)

Ingredients:

1½ lb        1" thick salmon filet (skin on or off)
 2 TBS       Extra virgin olive oil
2 tsp.        Fresh lemon juice
1 tsp.        Fresh minced garlic
½ cup        Fresh parsley, chopped
6 oz           Wildflower Honey Dijon
salt & pepper

Preparation:  Preheat broiler for 15 minutes. Adjust the rack so that it is about 2 inches from the heat source.  Lightly oil a baking sheet, add salmon (skin side down).  Brush fish lightly with olive oil. Sprinkle with salt, pepper, and garlic. Broil fish for about 6 minutes, check for doneness, cook longer if necessary. Remove from oven, divide up into 4 portions on dinner plates, sprinkle with lemon, parsley, and a light drizzle of Honey Dijon. Serve immediately.

Suggested Accompaniments:
Appetizer: Hot Crab Dip with Crackers or Pita Chips
Salad: Endive with Walnuts
Soup: Cream of Mussel with Roasted Shallots
Dessert: Fresh raspberries with French vanilla ice cream

Green Beans with Crab & Honey Dijon Sauce
(serves 2-3)

Ingredients:

1 lb        Fresh green beans, rinsed & cut in half
½ lb       Fresh or poached salmon cut into 1/2" cubes
½ lb       Crabmeat
2 C         Alma long grain rice (cooked)
12oz       Wildflower Honey Dijon
2            Spice Island Bay leaves

Preparation:  Blanch the green beans, cooling them quickly in running cold water to stop the cooking. Add a little olive oil to a hot wok or heavy skillet.  Toss the beans quickly in the hot oil.  Add the salmon and crab meat and stir for one minute.  Add about a third of the Honey Dijon and continue stirring until heated through.  Serve over cooked Alma long grain rice. When cooking the rice, you can get an interesting contrast in flavors if you add a couple of bay leaves to the rice.
(recipe courtesy of Harry E. Brawley  July 2005) 

Stockholm Grilled Chicken
(serves 4)

Ingredients:

1½ lbs         Boneless chicken breasts
8 oz             Cream cheese
1 head         Boston bibb lettuce
2                 Tomatoes
1 lg              Purple onion
6 oz             Wildflower Honey Dijon
4                 Organic stone mill wheat rolls
¼ tsp.         Fresh dill (minced) or 1/8 tsp dry
½ cup          Sunflower oil
¼ tsp.         Minced garlic

Preparation: Trim chicken and divide into 5oz portions or 4 individual pieces. Butterfly breasts and place in medium size bowl. Add oil and minced garlic, cover and marinate 3 hrs.

Pre-heat grill on HIGH for 10 minutes, reduce to MEDIUM. While grill is pre-heating, whip cream cheese and dill using electric mixer for 3 minutes on a medium setting. If you don't have a mixer use either a potato masher or heavy duty fork.  Slice onion and tomato into thin rounds, set aside. Rinse and trip lettuce so that you have 3-4 leaves per sandwich.  Grill chicken until tender, remove from heat and set aside covered.  Lightly toast buns, spread cream cheese one one side of each bun. Assemble sandwiches by placing 2 leaves of lettuce on bottom slice of bread, top with grilled chicken, a drizzle of Wildflower Honey Dijon, tomato, onion, 1-2 more leaves of lettuce, and the top bun. Slice in half, serve immediately with extra sauce.

Suggested Accompaniments:
Appetizer: Mushroom Stuffed Tomatoes
Soup: Potato Cheddar Soup
Salad: Apple Beet & Red Cabbage
Dessert: Almond butter cookies

Ginger Miso  

Grilled Veggie Skewers with Baby Greens
(serves 2-3)

Ingredients:

New York Steaks with Field Greens
(serves 2-3)

Ingredients:

2-3       New York steaks
12 oz    Ginger Miso
4 oz      Olive oil
2 lg       Organic yams
1 lb       Organic field greens
12         Cherry tomatoes
1           Haas avocado

Preparation:  Place meat in a plastic zip-lock bag or in a 9 X 11 baking dish. Add Ginger Miso, seal and shake well. Marinate for 3 hours. Poke a few holes in each sweet potato, wrap in aluminum foil, and cook until soft. Pre-heat your grill on high for 10 minutes, reduce flame to medium. Cook steak to desired temperature basting frequently with Ginger Miso. On a large serving plate place a good handful of baby greens topped with halved cherry tomatoes and sliced avocado. Slice yams into thick rounds, arrange next to salad. Place steak in space remaining, serve immediately.

Suggested Accompaniments:
Appetizer: Baked brie or camembert with toasted pita chips
Soup: French onion
Dessert: Peach custard

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6            1/4 lb. Maine lobsters
3            Garlic cloves
¼ cup      Lime juice
¼ cup      Minced fresh cilantro
6-8 oz      Ginger Miso
3             limes (halved)
1 tsp       salt

Preparation: Fill an 8 qt. kettle three quarters of the way full with water, add salt, cover and bring to a boil.  In a medium mixing bowl add Ginger Miso, cilantro, and lime juice. Whisk well, set aside.  When water is boiling plunge lobsters in head first one or two at a time.  Cook lobsters for 3 minutes (lobsters will be only partially cooked).  Place cooked lobsters in a colander, run under cold water for a minute, drain well. Return water to a boil and cook remaining 4 lobsters in the same manner.  When lobsters are cool enough to handle, twist off tails and break off claws of each lobster. With kitchen shears halve tails (including shells) lengthwise, do not remove tail or claw meat from shells.  Lobsters may be prepared to this point 1 day ahead of time and chilled.  Heat grill on HIGH for 10 minutes, turn down to MEDIUM. Baste lobster tails and claws with Asian sauce. Place lobster tails on grill cut side up. Drizzle Asian sauce inside claws, grill turning frequently for 6 minutes. Grill tails as well for 6 minutes, basting often. Remove lobster from grill, brush with Asian sauce, transfer to serving platter.  Serve lobster with dipping sauce and lime halves.

Suggested Accompaniments:
Appetizer: Coconut prawns
Soup: Cream of Portobello
Salad: Heirloom Tomato Slaw
Dessert: Lemon sorbet

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Chipotle Ranch Sauce

Southwestern Grilled Chicken
(serves 4)

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