Amazing Wild Blueberry Salsa

Thanks to the North America Blueberry Association for this recipe. From the article Blazing Blueberries.

Ingredients

3 tablespoons finely chopped or grated fresh ginger
1 shallot or 1/4 cup onion
1 serrano chile, stem and seeds removed, finely minced
1 teaspoon oil
6 ounces water
3 tablespoons crunchy peanut butter

1 1/2 cups frozen Wild Blueberries
1 teaspoon cornstarch
1/2 teaspoon salt
4 single chicken breasts or 1 pound thinly sliced chicken breast
salt and pepper
1 tablespoon of olive oil
skewers

Instructions

Peel the ginger and shallot, finely dice. Heat oil and briefly sauté with the serrano chile. Add the water and peanut butter over medium heat and whisk together. Add frozen Blueberries. Mix a small amount of water into the cornstarch and add to the berry/nut sauce. Bring to a boil and simmer for about 3 minutes. Season to taste with salt and pepper.

Cut the chicken breast filets lengthwise into thin strips or use prepared sliced breasts. Flavor with salt and pepper. Put the strips in an accordion manner onto a lightly oiled skewer. Heat oil in a coated pan and cook the skewers from both sides for 2-3 minutes each. Serve together with the blueberry sauce.

Ingredients

1 package of your favorite hot dogs (usually 5-8 in a pack)
A matching number of center cut bacon slices
A matching amount of club rolls (sliced open like a clam shell)
1 chopped habanero pepper
10 chopped cloves of garlic
1 sliced green bell pepper
1 sliced medium onion
Olive oil
1 teaspoon cumin
1 teaspoon fresh ground black pepper
1 teaspoon sea salt
Assorted condiments (mustard, ketchup, hot sauce, mayo, etc)

Instructions

Make sure you wear gloves while chopping the pepper. Mix it in a small bowl with the garlic, a light drizzle of olive oil, the salt, pepper, and cumin. Next, make an aluminum foil packet, scoop the mixture into it, and fold it shut to seal it.

Fire up the grill. While it’s heating, sauté the onion and green bell pepper in a little olive oil with a little salt and pepper until the onion slices are clear and the bell pepper has changed to a more olive green in color. Turn off the heat but put a cover over the pan to keep the veggies warm.

When the grill reaches a medium-high heat, place the brats and the foil packet on it. Turn the sausages every 3 minutes until they’re almost done (they shouldn’t droop when you lift them with your tongs). You’ll also want to flip the packet after five minutes and let it grill during the next step. Take them off the grill for about five minutes. During that time, brush a little olive oil on one side of each bacon slice. Then, wrap each brat with a slice, corkscrew style, and place it back on the grill. Move the foil packet off to the side or remove it from the grill completely when you put the bratwursts back on the grill. Turn the sausages as before until the bacon is done. Grill the rolls at the same time, if desired.

Once the bacon is sufficiently grilled, remove everything from the grill. Make a bed of the vegetables in each roll, set a brat on it, garnish it with the relish, and add the condiments of your choice.

Ingredients

2 cups fine cheese-cracker crumbs
3 tablespoons melted butter, divided
3 tablespoons canola oil, divided
1 serrano chile, stem and seeds removed, minced
1/2 cup minced onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon celery seed
1/8 teaspoon freshly ground white pepper
1 1/4 cups low-fat milk
2 eggs, beaten
3/4 cup diced green New Mexican chiles
1 cup diced zucchini
2 cups cooked fresh corn, or 1 (17-ounce) can whole kernel corn, drained

Instructions

1. Preheat the oven to 400°F.
2. In a bowl, mix the cracker crumbs with 2 tablespoons of the butter, 2 tablespoons of the canola oil, and the serrano chile. Set aside 1/2 cup for the topping. Press the remaining crumbs firmly into a 9-inch glass pie pan.
3. In a small saucepan, melt the remaining butter, with the remaining canola oil over low heat. Add the onion and sauté for 30 seconds. Sprinkle the flour over the onion. Add the salt, celery seed, and white pepper and stir until the mixture is blended, about 20 to 30 seconds. Add the milk and stir with a wire whisk constantly until the mixture starts to thicken.
4. Add 1/4 cup of the milk mixture to the beaten eggs and whisk together. Add this mixture to the milk mixture in the saucepan in a steady, slow drizzle, whisking constantly. Remove the pan from the heat.
5. Stir in the green chiles, zucchini, and corn. Slowly and carefully pour this mixture into the prepared pie shell. Sprinkle the top with the reserved cheese crumbs.
6. Bake for 15 to 20 minutes. Remove the quiche from the oven and allow it to stand for 5 minutes.
7. Cut the quiche into 6 pieces and serve.

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