When Jacky chose cherries as the BSI ingredient this week, a quick look through my archives during the past 2 1/2 years of My Bizzy Kitchen – I had not one recipe using cherries!
I have Tony to thank for my first cherry recipe – he suggested I make a cherry salsa. OMG, I love this salsa – although next time I will reduce the amount of jalapeno so the cherries shine a bit more, but I literally could not stop dipping chips into this salsa.
Grilled Cherry Salsa – 4 servings – 1 point per serving
- 4 tomatoes, divided
- 1 jalapeno pepper
- 3 cloves garlic
- 1 cup cherries
- 1/4 cup fresh cilantro
- juice of one lime
- zest from one lime
- 1 tsp. kosher salt
I did this on my gas grill. Just char three tomatoes, the garlic, jalapeno and cherries – it took me about 15 minutes at a temperature around 350.
Let the cherries cool, then pit the cherries and add all the ingredients to a food processer and puree.
The cherries actually started to carmelize on the grill. 😀
I can’t wait to make this again using a little less heat, even though I did remove the seeds – and I’ll probably add even more cherries next time. 😀
But wait, there’s more! Tony had another idea for cherries in case we couldn’t find fresh cherries. Have you ever tried dried sour cherries before? They aren’t as sour as I thought they would be. I scored on some really thick bone-in pork chops at the store, so I made a sour cherry port wine sauce to go over the top.
Sour Cherry Port Wine Sauce
- 4 servings – 4 PointsPlus per serving (a generous 2 tablespoons)
- 1/2 cup dried sour cherries, chopped
- 1/2 cup port wine
- 1 tablespoon butter
- 1/8 cup balsamic vinegar
- 1/2 cup chicken broth
- pinch of salt
Cook the port wine and dried cherries over medium heat for about 10 minutes. Add remaining ingredients, except butter, and stir until thickened – about 5 minutes. Using a stick blender, puree. Remove from heat and add butter and stir until melted. Serve over grilled pork chops.
Normally Tony doesn’t like fruit with meat, but he loved this – and I did too. It had a nice savory balance, not overly sweet and as I was eating it, I thought that just a touch of chipotle peppers would be a nice addition to kick it up a notch. 😀
Thanks for hosting BSI this week Jacky. Check out Jacky’s submission – dark chocolate cherry saffron scones – they look amazing!
Hope everyone is having a nice Mother’s Day – Tony made me spicy eggs and fruit for breakfast – Hannah got me a new saute pan, a couple workout shirts, a magnetic grocery list, some paring knives for my new office, and some cool pens – I told her she couldn’t spend more than $20 bucks and I think she did great!
Enjoy your Sunday! Hannah and I are planning to take a walk, then head to my Mom’s house for dinner – her kitchen just got overhauled and this is the first dinner in the new kitchen. 😀