So this will be a quick post. This is something I did a few weeks ago - a piquillo pepper marinated pork tenderloin, grilled then sliced over a manchego cheese potato au gratin and served over a piquillo pepper and honey sauce. I have been on the hunt for authentic jarred piquillo peppers for some time and have had no luck finding them in the different upscale grocery stores in Dallas. I finally came across them in Whole Foods in Baton Rouge when we were there for an LSU game back in November. Here you go, enjoy......
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I know what you are thinking...blueberries seriously ??? But really this works on all sorts of levels and isn't this why you come here, to see al the culinary wacko stuff I try to pull off?
This is an adaptation of a recipe from Marc Vetri's new cookbookthat pairs blueberries with Porcini Crusted Halibut. Chef Vetri has a restaurant in Philadelphia that I would love to try if I ever make it that way. Philly seems to be giving NYC and Chicago some play for a progressive foodie town from what I am seeing.
As I am not the biggest fan of fish I substituted chicken breast. The basics of this recipe are to finely grind dried porcini mushrooms use this powder to crust your protein and sear/cook in a non stick skillet (to keep the porcini powder from burning). The sauce is prepared by simmering blueberries in sugar, water and some champagne vinegar (I used white wine vinegar). I felt like the end product of the sauce needed something so I added some freshly ground black pepper as well as some fresh blueberries. The recipe does not call for polenta but hey, polenta goes with everything as does it's southern cousin, grits. I added some Romano cheese to the polenta as well.
This turned out really well. The blueberries cut into the earthiness of the mushroom crusted chicken as well as the creaminess of the polenta, a very nice balance. Marc's cookbook also has a recipe for a free form lasagna with blueberries and porcini that I will need to try in the future after tasting this combination.
If you want a different type of Italian cookbook then look no further than Marc Vetri.
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