Although meat and fruit is not that far-fetched a combination - think sesame orange chicken, duck a l'orange, pizza with ham and pineapple - I have a friend who draws a clear line in the sand when it comes to such matters.
He's missing out.
While successful pairings of this nature are few and far between, they're pretty eye-opening when they work. Check out this week's recipes from "The Good Housekeeping: Grilling" cookbook, showing fruit-and-meat entrees that sing.
Smoky sausage and sweet apricots, plums and peaches all play well together in Spiced Kielbasa and Summer Fruit Kabobs, especially when grilled. Make things more interesting with any number of flavored sausages currently in stores (chicken and apple, basil and garlic) or by substituting nectarines, pears or other fruit.
Curry, crystallized ginger and crushed red pepper all bring out the best of the fresh fruit featured in Curried Chicken with Mango-Cantaloupe Slaw.
Contact writer Steven Keith at 304-348-1721 or by e-mail at dailymailfood...@aol.com. You can also follow him on Facebook and Pinterest as "DailyMail FoodGuy," on Twitter as "DMFoodGuy" or read his blog at blogs.dailymail.com/foodguy/.
- 2 avocados
- 1/4 cup plain yogurt
- 1 Tbsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/3 cup fresh basil
- 1 Tbsp. fresh garlic paste
- Place all ingredients into a food processor and pulse until the mixture is smooth and creamy.
- After the mix is done, place sauce in refrigerator and cool until chilled before serving.
Recipe courtesy www.chefbigshake.com
Spiced Kielbasa and Summer Fruit Kabobs
- 1 package (16 oz.) light kielbasa or other cooked sausage, cut into 1-inch chunks
- 3 apricots, each pitted and cut into quarters
- 2 ripe plums or peaches, pitted and cut into 1-inch chunks
- 4-6 (12") metal skewers
- 3 Tbsp. sweet orange marmalade
- 1 Tbsp. Chinese five-spice powder
- Prepare outdoor grill for covered direct grilling over medium heat. Meanwhile, alternately thread kielbasa, apricots and plums onto skewers. In cup, combine marmalade and five-spice powder.
- Place skewers on hot grill rack. Cover grill and cook until kielbasa browns and fruit chars slightly, about 5 minutes, turning skewers occasionally. Uncover grill.
- Brush marmalade mixture all over kielbasa and fruit. Cook 1 to 2 minutes longer, turning occasionally.
Curried Chicken with Mango-Cantaloupe Slaw
- 1-3 limes
- 1 small container (6 oz.) plain low-fat yogurt
- 3/4 tsp. curry powder
- 4 Tbsp. chopped crystallized ginger
- 1 tsp. salt
- 1/4 tsp. crushed red pepper
- 4 medium skinless boneless chicken breast halves (about 1 1/4 pounds total)
- 1/2 small cantaloupe, rind removed, seeded and cut into julienne strips (2 cups)
- 1 large mango, peeled and cut into julienne strips (2 cups)
- 1/2 cup loosely packed fresh cilantro leaves, chopped
- 1 head Boston lettuce
- Grease grill rack and prepare grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, they heat on medium until hot.
- From 1 to 2 limes, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice. In large bowl, combine 1 tablespoon lime juice and 1/4 teaspoon lime peel with yogurt, curry powder, 2 tablespoons ginger, 3/4 teaspoon salt and 1/8 teaspoon crushed red pepper. Whisk until blended and add chicken, turning to coat. Cover and let stand 15 minutes at room temperature of 30 minutes in refrigerator, turning occasionally.
- Meanwhile, in a medium bowl, with rubber spatula, gently stir cantaloupe and mango with cilantro, remaining 2 tablespoons ginger, 1 tablespoon lime juice, 1/4 teaspoon lime peel, 1/4 teaspoon salt and 1/8 teaspoon crushed red pepper, set slaw aside.
- Remove chicken from marinade; discard marinade. Place chicken on hot grill rack or pan. Cover and cook until juices run clear when thickest part of breast is pierced with tip of knife, 10 to 12 minutes, turning over once. Transfer chicken to cutting board; cool slightly to allow juices to set for easier slicing, then cut into long, thin slices.
- To serve, divide lettuce leaves among 4 dinner plates and top with chicken and slaw. If you like, cut remaining lime wedges and use for garnish.
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