Friday, July 16, 2004

Throw Another Plum on the Barbie...

MMMMMMM yum. Big family bbq last night, at least what we in California call a bbq. A grill-fest for you true blue que-ers. Here's what we concocted:

Grilled salmon w/ plum and fig salsa
roasted tomatillo salsa
bearnaise sauce (yes, at a summer bbq- odd request from my dad)

My mom has a plum tree and she's not the canning/drying type of person so I decided to make a soy sauce marinade then serve sweet and hot salsa over it. Here are my recipes.

It's all about SWEET-SALTY-HOT-TANGY. nuff said.

Grilled Fruit Salsa:

8-10 Plums (I used black plums, the kind you make prunes out of, but any kind will work)
you could also use nectarines, peaches, or other stone fruit

1/3 c. finely chopped red onion

1-4 serrano or jalapenos chiles

salt to taste

sweetener of you choice (optional)

1. cut the plums in half and remove the pits.

2. Place the fruit skin side down on a medium hot grill. Put the chiles (serranos or jalapenos) on the grill and evenly blacken all sides. Leave plums on for about 10 minutes or until skin loosens.

3. Using tongs, remove fruit from grill and put aside. DIscard the skins.

4. Put charred chiles in a paper or plastic bag and let them sweat for about 15 min. After 15 minutes, rinse the skins off under the faucet. Don't do like i did and rub your eye or else you'll have this bizarre heat sensation going on that could be potentially harmful. So be forewarned and watch your fingies.

5. Chop the grilled fruit, finely chop the chiles and onion and put in a ceramic or glass bowl. Add salt to taste and maybe, just maybe a little sweetener if your fruit wasn't sweet enough. This could be a pinch of sugar or honey or stevia. Don't O.D. on the sweet or else you'll lose the focus of the salsa.

6. Let this lovely concoction sit at least one hour before serving.

Serve over salmon, pork, chicken or whatever your little heart desires. Makes about 2 cups of salsa.

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