Grilled Trigger Fish with Peach + Mint Buerre Blanc Sauce

 

1-2 pounds Trigger Fish (can use any mild white fish)

3-6 tablespoons Sallie's Greatest Peach + Mint Jam

3-6 tablespoons butter

2 heads of romaine lettuce

Olive oil

White Wine or Water

 

 

 

Season fish with salt and pepper. Heat grill pan to medium heat. Heat 1 teaspoon oil in pan until hot but not smoking. Cut the romaine lettuce in half. Dress with seasoned oil and vinegar. Sear the cut side down for about 5 minutes. Set aside on a serving dish. Reheat pan with 1 tablespoon olive oil. Put fish in hot pan and cook on one side for about 2-3 minutes. Turn over and cook 2-3 minutes longer. Melt the Peach + Mint Jam in a small sauce pan, thin down with white wine or water, and add the butter to form a sauce. Lay the grilled fish on the romaine lettuce and drizzle the Peach + Mint Buerre Blanc sauce over the fish. Serve immediately.

Peach Pepper + Ginger Glazed Pork Tenderloin

 

1-2 Pork Tenderloin
3 – 6 tablespoons Peach Pepper + Ginger Jam
Rub seasoning for pork (I used Willie’s Hog Dust)

Season tenderloin with a rub for pork.  Heat grill pan to medium heat. Heat 1 tablespoon oil in pan until hot but not smoking.  Put tenderloin in hot pan and cook on one side for about 8 – 10 minutes. Turn over and cook 8 – 10 minutes longer. After the meat is seared on both sides you can roll around in the pan to sear all sides.  Cook until meat registers 155 degrees (15 -20 minutes). Then glaze the meat with the Peach Pepper + Ginger Jam rolling the meat around in the jam/pan juices for about 1 – 2 minutes. Let the meat rest about 10 minutes before slicing. Pour pan juices over the sliced meat.

Note: you can also cook this on your grill. Will need to have a pan to collect the juices when you get to the glazing part. Peach Pepper + Ginger can also be used the same way with pork ribs. Delicious!

Blue on Bleu Burger with Blueberry + Lavender Ketchup

 

1 1/4 pound hamburger meat
¾ cup crumbled blue cheese
4 slices bacon cooked
Salt & Pepper to taste
Fresh Spinach Leaves
4 Whole Wheat buns
1 jar Sallie’s Greatest Blueberry + Lavender Jam
2 teaspoons hot sauce (we used Frank’s Hot Sauce)




Mix hamburger meat, crumbled blue cheese together and add salt and pepper to taste. Divide into 4 equal mounds and shape into a 4” diameter patty. Cook bacon for 8-10 minutes until crisp. In a heavy nonstick pan grill hamburger patties for 2-3 minutes on each side or until they are cooked to medium-rare doneness. Top with blue cheese slice. Lightly toast buns cut side up for 1-2 minutes or until lightly toasted. Mix Sallie’s Greatest Blueberry + Lavender Jam and hot sauce together. Put thick layer of Blueberry + Lavender Ketchup on bottom part of bun. Top with burger/blue cheese, bacon slices torn in half, spinach leaves. Spread a thin layer of mayonnaise on top bun and assembly burger. Serve with oven baked sweet potato fries and pass the Blueberry + Lavender Ketchup. Delicious!

Gluten Free Cauliflower Crust Chicken Pizza with Lemon Fig + Basil

by Olivia Jackson

Free of: gluten, grain, nuts, peanuts, soy, seafood
Low carbohydrate & diabetic friendly

Crust:
1 medium head cauliflower 
1 egg
1/3 cup goat cheese
2 tsp oregano
2 tsp basil
Toppings:
1 cup chopped cooked chicken (bite size)
1 cup red onion, mushroom, & onion (sliced & sauteed)
2 medium gloves of garlic
1 tsp chopped basil
1 tbsp olive oil
Salt & Pepper to taste
1/4 cup mozzarella cheese
1/4 cup bleu cheese
3 tablespoons Sallie's Greatest Lemon Fig + Basil Jam


Preheat oven to 375 degrees. 

Wash and break cauliflower into florets. Pulse in blender or food processor until rice-like in size and shape. Should be around 4 cups of raw cauliflower rice. Boil for 5 minutes in 1 inch of water. Drain in a mesh strainer and then place on a thin dishtowel. While cooling, in a large bowl beat egg, goat cheese, oregano and basil. Very important: When cauliflower is cool enough to handle, squeeze all of the remaining moisture out, using the dishtowel. Then combine cauliflower with egg mixture. Line a pan with parchment paper and shape your crust, approx 1/3 inches thick. Bake for 40 minutes.

While the crust is cooking, dice garlic and chop chicken, vegetables and basil into bite-sized pieces. Simmer olive oil, salt and pepper, and garlic in saucepan until garlic softens. Stir in chicken and vegetables. Sautee until chicken is cooked and vegetables are softened. Set aside to top pizza.

When the crust is firm and browned, spread with Sallie’s Lemon Fig + Basil Jam. Then top with cooked chicken
and vegetables, mozzarella and blue cheese. Bake until cheese is melted, approx 5-10 minutes.
Slice and Enjoy!