Make Kombucha: The Easy Way

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Lets make kombucha the easy way! 

The purpose of this post is to show you how to make kombucha from growing your own SCOBY (symbiotic culture of bacteria and yeast) or “mother”  (you must have a healthy SCOBY to make kombucha) to bottling and drinking your first batch.

Background: Of late, I have been rather manic with regards to probiotics and building healthy gut flora. Your gut is responsible for nutrient absorption and a poor gut environment can mean malnutrition along with other health concerns.  Some call your gut your “second brain” and its extremely important to make sure that it is as healthy  as possible.  In doing so, as part of my daily routine, I take a probiotic (pill form) as well as eat the typical “active culture” dense foods such as yogurt and kefir.  My quest to have the healthiest food digesting, nutrient absorbing, microbiota phenomenon of a gut has also involved a ton of other probiotic foods.  These typically consist of fermented foods such as sauerkraut, kimchi and drinks like…..KOMBUCHA (fermented tea) which help to create an “ideal” community of bacteria in the gut.  Kombucha or “buch” as the connoisseurs  refer to it, is in my mind, the easiest and most convenient way to get a probiotic boost throughout the day.  I would typically purchase the GT’S brand of kombucha, from Whole Foods, which comes in several flavors.  They include original, gingerberry, mango, citrus, and some weird green flavor. Since I am also on a low–carb, slow–carb diet, I stick with the original or ginger flavor as they are both low in carbohydrates. With my daily purchase, I began to notice a little problem. Kombucha is EXPENSIVE! Like $4.00 a bottle and I was drinking almost 3 a day!  So what do we do? Make it ourselves!

GTs

 

What is Kombucha? Basically, it is fermented tea. If you try searching online, there are a ton of various ideas, concepts, complicated procedures and confusing ways to make this fantastic drink.  Here is the quick and easy way to do it at home.

 

Materials:

  1. 1 liter mason jar (sterilized with boiling water)
  2. 5 bags of black tea (caffeinated)
  3. 1 cup of raw sugar
  4. 1 bottle of GT’S original Kombucha (usually carried at Whole Foods)
  5. Paper towels/coffee filter
  6. Rubber band

The first thing is to grow A SCOBY! (Symbiotic Culture of Bacteria and Yeast)

Step 1: Bring 4.5 cups of water to a boil and put in tea bags

Step 2: Add sugar and stir until completely dissolved.

Step 3: Let steep  for 20 minutes

Step 4: Let cool to room temperature.  This is very important as you do not want the tea to be to0 hot when you add the GT’S.  It will kill the live cultures and destroy your chances of growing a SCOBY.

Step 5: Once tea is at room temperature (usually 2-3 hours) poor in the entire contents of the Gts original kombucha

Step 5:  Secure a doubled up paper towel or a coffee filter around around the jar and place jar in a secure, warm place, out of direct sunlight.

FullSizeRenderStep 6: Let your Scoby grow!  This can take anywhere from two weeks to a month depending on the temperature of the room.  It is strongly advised to check the growth every few days to ensure healthy growth.  Watch out for any mold or strong odors/ indications of contamination or rotting.  The contents should have a vinegar smell and the presence of a gelatinous mass growing on top (or slightly suspended in the liquid). Your SCOBY will be ready once it is about a 1/4 of an inch thick.

 

Making Actual Kombucha:

Once your SCOBY is ready, making the actual Kombucha is pretty much the same process.  Make your liter of tea again the same way described above.  Once it has cooled to room temperature, poor in a cup of the Kombucha batch that you used to grow the SCOBY and then carefully transfer the SCOBY over. It is best to use a fresh rubber/latex glove as you do not want any contamination or outside bacteria to hurt your culture. Finally place the jar in a warm location away from any direct sunlight for 7-10 days. After about the 5th day, it is good to taste your Kombucha using the straw method so that you can achieve the desired flavor you are looking for.  The longer it ferments, the more tart it will become. You will also notice a new SCOBY growing on top. Make sure you transfer this over to your new batch to keep the process going.

 

Bottle

Once your batch is at the desired flavor, it time to bottle. I like to bottle my finished kombucha in glass airlock bottles.  I think they look cool and they are perfect for this drink as they keep air out. You need to make a new batch of kombucha and transfer over your SCOBY.  Then, you simply funnel the contents into the new bottle leaving about a quarter of an inch of air at the top.  At this step, you can also infuse with ginger or any desired fruit.  After you have done this, let your freshly bottled kombucha set at room temperature for 2-3 more additional days to get some carbonation.  Then refrigerate and drink!!!

Thanks for reading and if you have any questions, leave a comment or shoot us an email at pmdproducts@gmail.com

 

If you are new to Kombucha, I definitely recommend GT’S for to try before you begin making your own!

 

Love And Baseball The Potter Way

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On Thursday, July 2nd, Potter Baseball hosted the Annapolis Cook-Off at Arnold Ball Park in Arnold, Maryland, a wonderful event that reflected Jeff Potter’s vision and commitment to love and baseball the Potter Way.

Courtesy of Potter Baseball

Courtesy of Potter Baseball

Teach The Children Well.

What makes Potter Baseball so special?  This program utilizes the sport of baseball as the core of its theme and cleverly incorporates other concepts, namely community service, health, respect for self and others and charity work, thereby creating a  lesson in life.  Each summer the program participants gather on weekends to play in tournaments in Maryland, Pennsylvania and Virginia.  While on these tours, the team holds fundraisers for charities, collects food for donations and visits historic sites in the locales and supports their causes, such as the Bull Run Warrior Retreat.  Often they experience the hospitality of area teams and their families who offer them accommodations.

Read More →

Leftover Chicken Pot Pie

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Image

After a brief hiatus I’m happy to be back and cooking for the LGBG faithful. in the spirit of the holiday season, I’m proud to present this recipe created with the goal of sustainability. As we all know, and if my family is any indication, this time of the year awards us with a gluttonous amount of food, and more importantly leftovers. This recipe allows you to take your leftovers and efficiently transform them into a new and delicious meal. Side dishes such as peas, carrots, and corn are transformed into a great filling for the pot pie and affords you the ability to spend more time with the people who matter the most. So without further ado I present to you my recipe for leftover chicken pot pie.

Ingredients

  • 3 cups leftover chicken
  • Kosher salt
  • Freshly ground black pepper
  • 4 cups chicken stock, preferably homemade
  • 1 cup white wine of your choice
  • 2 chicken bouillon cubes
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 2 cups yellow onions, chopped (2 onions)
  • 3/4 cup all-purpose flour
  • 1/4 half-and-half milk
  • 2 cups medium-diced carrots, blanched for 2 minutes
  • 1 (10-ounce) package frozen peas (2 cups)

For the pastry:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup vegetable shortening
  • 1/4 pound cold unsalted butter, diced
  • 1/2 to 2/3 cup ice water
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • Flaked sea salt and cracked black pepper

 

Directions

In a small saucepan, heat the chicken stock, white wine and dissolve the bouillon cubes in the mixture. In a large pot add the hot chicken stock and the flour and cook over low heat, stirring constantly, for 2 minutes. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and half-and-half. Add the cubed chicken, carrots, and peas.

For the pastry, mix the flour, salt, and baking powder in a bowl. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. In a food processor pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 oven-proof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown.

Thanksgiving toasts– Much More Than Symbolism

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While the holiday toast traditionally has been regarded as a symbolic gesture, evidence now indicates that it is much more than that.  In fact, it provides some protection from bacterial infections, such as salmonella and Listeria.  Generally, no winter holiday celebration from Thanksgiving to Christmas is complete without a celebratory toast with guests raising their toasting glasses filled with favorite spirits in salute to the health, wealth and happiness of family and friends.  Little did we know that by doing this, we were adding a degree of protection to our bodies from pathogens ingested at holiday meals that include many spices and a significant amount of poultry, particularly turkey, which is the centerpiece of Thanksgiving dinners.

Poultry Problems
We all are aware of the need to handle poultry very carefully in all phases of preparation, from the processes of thawing to cooking and storing.  However, the problems with turkeys are much deeper than that and actually begin with the manner in which they are farmed.  Industrial turkey farms keep the birds in close quarters, with their upper beaks snipped off, preventing them from eating what they want (natural omnivores).  Additionally, they are fed a steady diet of corn-based grain with antibiotics to accomplish the weight gain needed for sale to the public. Also, turkeys are subjected to large amounts of pesticides to control and inhibit the spread of disease.  By the time the turkey arrives at our dinner tables, they are battle-scarred, weary and subject to disease.  We do our best to control this situation in the preparation of these birds, but sometimes food poisoning does occur and is often mistakened for stomach flu, which typically occurs during the winter seasons.

English: Oven roasted turkey, common fare for ...

English: Oven roasted turkey. (Photo credit: Wikipedia)

 

 

 

 

 

 

 

Contaminated Spices Taint The Holiday Season

Another problem noted particular during the winter holiday season is contaminated spices.  This is the time of year when rely heavily on spices for special entrees and desserts.  A study recently released by the Food and Drug Administration (FDA) reveals that 12% of imported spices are contaminated with salmonella, “insect parts, whole insects, rodent hairs and other things.”  The report concludes that the spices generally are imported from countries “like Mexico and India” and that the contamination occurs during the shipping storage phases, rather than during the harvesting phase.

Indian spices

Indian spices (Photo credit: Wikipedia)

 

 

 

 

 

 

 

 

 

 

 

 

 

Benefits of Alcohol

The benefits of alcohol in moderation are well noted and include reduced risk of heart attacks and strokes, diabetes, arthritis, enlarged prostate, dementia and several major cancers.  The use of alcohol can be traced back to the Stone Age.  It has played an important role in religion and worship, as well as in medicine, largely due to its antiseptic and analgesic purposes.  Alcohol serves well as a social lubricant, and it has been known to increase the pleasure of eating.

While the abuse of alcohol is widely known, so are the benefits.  With the current issues facing the food supply, ranging from food integrity and degradation during transportation and storage, problems arising from factory farming, use of GMOs, contamination and lack of oversight of imported foods, we  must be very careful about what we eat.  The holidays afford us all an opportunity to celebrate life, health and happiness.  A toast with our favorite spirits gives us the opportunity to relax and celebrate, while at the same time possibly reducing our risks of illness from food poisoning.

stock-photo-champagne-glasses-making-toast-over-holiday-background-19608721

 

 

 

 

 

 

 

 

 

We here at LGBG wish all of our readers a Happy Thanksgiving and hope that tomorrow you raise your glass in a toast to life, the earth, the environment, family and friends.  To do is to live green, be green!

A Toast To Thanksgiving
May our gratitude lead to action:  May we express our gratitude.  May we smile when we encounter each other on the path, may we seek opportunities to share our talents with others, may we express our love to one another, may we give no expectation of receiving.  May we seek to repair what is broken.  May we end each day counting the day’s blessings, those we have received and those we have bestowed.  May we be a blessing.”  — Rabbi Maralee Gordon

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Resources for this article:

[1]  http://www.huffingtonpost.com/kristin-wartman/turkey-thanksgiving_b_1088059.html
[2]  http://www2.potsdam.edu/hansondj/AlcoholAndHealth.html#.UpY1ZSiTiPF
[3]  http://www.nytimes.com/2013/10/31/health/12-percent-of-us-spice-imports-contaminated-fda-finds.html

Travis’ Cranberry Apple Stuffed Pork Chops

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Cranberry Apple Stuffed Pork Chops

In the northeast we have had some spectacular weather over the past few weeks. I decided to take the opportunity and barbeque pork chops on the grill, with a slight twist using fresh locally sourced, and seasonal ingredients such as apples and cranberries.

Pork chops and applesauce are a well documented partnership like Bonnie and Clyde, Sonnie and Cher, and more recently the New York football Giants and losing. Yet by adding tangy cranberries and crunchy almonds to the already great flavor profiles of pork with apples, my interpretation of the dish adds some complexity but maintains the overall idea of the partnership. The dish’s reduced carbon footprint is not only good for the environment, but will also be a sure hit  as a main dish at your next dinner party.

If you enjoy this recipe or have any ideas for any future recipes, please email me at travis@livegreenbegreen.com.

Ingredients:

4 bone-out pork chops

1 organic apple

1/4 cup fresh cranberries

Handful of unsalted almonds

1 tablespoon unsalted butter

1/16 cup flour

1/4 cup cognac

1/2 teaspoon cinnamon

A dash of nutmeg

Salt and Pepper

Makes 4 servings

Preparation:

Step 1:

Slice, peel, and cut apple into small pieces.

Step 2:

Add cranberries and apples to a saute pan and cook on high heat. Juice will begin to come out of the fruit as you cook them. Once this happens, add the remaining ingredients and continue to cook on high heat for three to five minutes or until the apple gain a slightly brown coating.

Step 3:

Turn off heat, add unsalted almonds to cooked stuffing mixture, and let cool.

Step 4:

Create pocket for stuffing in pork chop by taking a butterfly approach, with the only difference being not cutting into the meat as deep, and leave about half an inch thickness of connective tissue to ensure the pocket does not collapse and maintains rigid enough to enclose the stuffing in the rear.

Step 5:

Season pork chop with salt, pepper, onion and garlic powders on both sides.

Step 6:

Add stuffing to to pork chops, and close with toothpicks towards the edge of the chop where the stuffing is inserted. Grill on barbeque by setting grill to high heat and grill on each side for a minute or until a nice char is achieved. Then reduce heat to medium and cook for about ten minutes on each side. *(The added thickness of the chop as a result of the stuffing will dictate a longer cooking time).*

Step 7:

Let cool, serve, and enjoy!

Healthy Wholesome Eating: Travis Marmara’s Recipe for Butternut Squash Soup

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Butternut squash chowder

When I think of the fall season I imagine vibrant colors and ingredients. Autumn has some truly unique flavor profiles, and in this week’s dish, I wanted to highlight some of them in an earthy and comforting chowder recipe.

Both butternut squash and sweet potatoes have a fibrous texture that makes them ideal for hearty fall stews and soups. More importantly however, each of these ingredients contain high levels of Vitamin A, “..A powerful natural anti-oxidant that is required by the body for maintaining the integrity of skin and mucous membranes. Research studies also suggest that natural foods rich in vitamin A help the body protect against lung and oral cavity cancers.” Even more, butternut squash contains only 45 calories per 100 g and is perfect for those who are looking to diet without sacrificing flavor. So grab a bowlful of Autumn with this week’s recipe and if you have any suggestions for future recipes, please email me at travis@livegreenbegreen.com!

Ingredients

3 Large Mushrooms
½ Medium Sized Butternut Squash
½ Sweet Potato
3 Cloves Garlic
½ Yellow Onion
16 oz Corn
4 Cups Beef Stock (I made my signature stock by boiling beef shanks, but you can substitute by using a beef cube or bullion)
½ Pint Heavy Cream
½ Cup Bourbon
Salt and Pepper
½ Teaspoon Cinnamon
½ Teaspoon Nutmeg
¼ Teaspoon All Spice
Lemon Zest
2 tablespoons Cornstarch

Preparation

Step 1:

Cut, peel, and remove seeds and guts from butternut squash. Once finished, dice into cubes along with sweet potato. (The best method I found for scooping out the inside of the squash was using an ice cream scooper).

Step 2:

Dice mushrooms, garlic and onion

Step 3:

Combine all ingredients into large pot and bring to a boil. Reduce heat and let mixture simmer for 20 minutes. After 20 minutes add in heavy cream and cook for an additional 10 minutes. Add cornstarch in at last minute and continue to simmer for 2-3 minutes until mixture has thickened to desired thickness.

Step 4:

Let soup cool and once it has reached room temperature mix in blender until smooth.

Step 5:

Serve and enjoy!

Makes About 8 Servings

Source:  http:// www.nutrition-and-you.com/butternut-squash.html

How To Make Great Football Fare: Travis Marmara’s Cranberry Chicken Salad

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travcranberry.With today marking the first official day of the Autumn season, I figured this week’s recipe should be a tribute of sorts to summertime cookouts with friends and family, but more importantly to distract us, at least in the northeast, from the idea that this is only a few months away.

Below is my fresh take on chicken salad, a summertime staple and favorite of barbequers across the country. One of the main differences in my interpretation is that it utilizes fresh cranberries, which are harvested in the fall (therefore linking the summer and autumn in one fell swoop of a recipe. See how clever I am!), and have shown the ability to prevent urinary tract infections. In addition, researchers are investigating whether the potent berries are beneficial in the prevention of stomach ulcers.[1] Needless to say, cranberries can have a profound impact on your health, which only makes this delicious ingredient even sweeter, and worthy of a highlight in my interpretation of chicken salad.

Now, without further ado here is the chicken salad that will make you think twice on this traditional barbeque staple.

Ingredients:

Canola oil for coating
Salt and pepper
Garlic and onion powders
1-1/2 chicken breasts
¼ of a red onion
1 clove garlic
1 small stalk of celery
½ jalapeño pepper
5 leaves fresh basil
1 tablespoon of parsley
¼ cup unsalted peanuts
¼ cup fresh cranberries
1 wedge lime
1 cup of mayonnaise

Method:

Step1: Clean the chicken wash and dry.  Rub oil over it (preferably canola oil because it does not add flavor to the chicken, but will help to tenderize and break down the protein), sprinkle some salt, black pepper, onion, and garlic powder to both sides of the chicken.

Step 2: Grill chicken on the barbeque.

Step 3: While chicken is cooking, cut up the vegetables including onion, garlic, celery, jalapeño, fresh basil and parsley.

Step 4: When chicken is finished cooking, let cool to room temperature, cut into cubes and mix in with the remaining ingredients. Refrigerate for an hour and serve cold.

*In this recipe the mayonnaise acts more as a binder rather than a central ingredient. This is to highlight the rest of the ingredients in the recipe, while still staying true to form as a traditional chicken salad*

Makes about three servings                                                                                       

[1] http://www.whfoods.com/genpage.php?tname=foodspice&dbid=145

How To Put Green In Your Autumn

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English: Fall in Napa Valley

English: Fall in Napa Valley (Photo credit: Wikipedia)

This Sunday, September 22nd, is the autumn equinox, signaling the official start of fall, and we here at LGBG would like to mark this occasion by discussing ways to put green in your fall season.  While many of us lament the passing of spring and summer with warmer temperatures and opportunities for longer days with outdoor activities and parties, as well as easier access to local fresh fruits and vegetables, we must not forget that the autumn or harvest season is a wonderful time for the same, often in greater abundance.  We do acknowledge that with vacation time over and children back in school, we often have to work a little harder to live green, but the opportunities to do so are present in the fall.

Perhaps the first and most important step to have a green autumn is to view the new season as a time for change and welcome the chance to embrace this period.  Here is a list of good and green things about autumn that we hope will interest you.

  • The fall is a great time for outdoor activities.  With cooler temperatures, walking, running, jogging and biking activities are more enjoyable.  Youth football, soccer and field hockey seasons are in full swing, and the children get to hone their skills while getting good exercise.  This is a great chance to get in the game– kicking or throwing the ball around with your children is good for the whole family in terms of exercise and time spent together.  Also, while children are attending practices, this is a perfect time to go for a walk or run.
  • Football also is a huge fall attraction.  Hosting a college or NFL football party or celebrating a child’s team with a focus on healthy green fare or simply having a family party where each family member prepares a green dish can be a lot of fun.  As a bonus, take your game outside and throw the football during halftime.
  • Autumn is an opportune time to enjoy many delicious foods and to experiment with recipes.  This is the time of color, and that color transcends to fruits and vegetables, whose nutritional benefits are well documented.  Scientific evidence shows that pigmented fruits and vegetables are rich in phytonutrients — compounds that fight off free radicals that cause cancer and that can increase the risk of heart disease and other enemies to the body that cause diabetes, osteoporosis and more.  Of particular note is the fall apple harvests and fall festivals celebrating the apple with enjoyable offerings.
  • The autumn season provides each of us an opportunity to realign with nature.  While we often scramble around enjoying the warmer months, now is the time to slow down, use the cooler evenings as a time to rest, relax, read, meditate and spend time on yourself.  Take the time to enjoy the changing leaves.  Hiking with family and walking pets can be very relaxing.

Autumn is a very special and beautiful season, dramatically ushered in by that big harvest moon.  To embrace this time with its bounty in nutritious food and opportunities for great family fun, as well as the chance for self introspection and renewal, is to live green be green.

Heavens Garden

Sources:

1.  http://www.care2.com/greenliving/seven-food-colors-of-health.html.
2.  http://www.mindbodygreen.com/0-6480/5-Tips-to-Stay-Healthy-in-Autumn.html.


  
 
  
    


            
                        
              

  
  

    

          

    

      
How to Serve Up NFL Sunday Football With Shrimp and Bacon Deviled Eggs

      
    
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Deviled eggs are a staple for NFL Sunday football, and this recipe adds shrimp and bacon to the mix, making this a particularly tasty treat.  The addition of instant potato flakes gives extra body to the filling.  Any extra yolk can be sprinkled over a spinach salad, adding another healthy and delicious dish for your football celebration.  An added plus is that this dish can be prepared the day before and chilled until game time.


This dish can be made healthier by purchasing eggs from local farmers.  Also, be mindful of your shrimp purchase by buying shrimp raised here in the United States as opposed to farm raised products imported from other countries, particularly southeast Asia where the seafood may have been treated with high levels of antibiotics or may not have been inspected.


deviled-eggs-ck-1599652-x
Photo: Becky Luigart-Stayner; Styling: Cindy Barr (Credit)


 


 


 


 


 


 


 


 


 


 


 


Ingredients


1.  8 large hard-boiled eggs shelled.

2.  1/4 cup instant potato flakes.

3.  1/4 cup of fat-free mayonnaise.

4.  1 tablespoon chopped fresh chives.

5.  2 teaspoons Dijon mustard.

6.  1/4 teaspoon salt.

7.  1/8 teaspoon freshly ground black pepper.

8.  1/8 teaspoon of ground red pepper.

9.  1/2 cup of cooked medium shrimp peeled and chopped.

10.  2 tablespoons chopped fresh parsley.

11.  3 slices of center cut bacon, cooked and crumbled.


Directions


Cut eggs in half lengthwise; remove yolks. Place 4 yolks in a medium bowl; reserve remaining yolks for another use. Add potato flakes and next 6 ingredients (through red pepper) to yolks; stir well. Stir in shrimp and parsley. Spoon about 1 rounded tablespoon shrimp mixture into each egg white half. Sprinkle with bacon.


Source:  Julianna Grimes Bottcher & Ann Taylor Pittman, Cooking Light 
APRIL 2007


 

  
 
  
    


            
                        
              

  
  

    

          

    

      
Travis Marmara’s Balsamic Fig Glaze For Chicken Kebabs

      
    
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If you are planning to have a special, healthy menu that satisfies those with discerning tastes, I suggest that you make this dish part of your Sunday NFL celebration.  You definitely will be a hit, and win or lose, everyone will be happy and smiling.  Figs, especially the fresh ones, are a good source of potassium.  They help lower the blood pressure (which is especially important if your team is losing).  They are a rich source of manganese and Vitamin B6.  Also 8 oz of figs have only 37 calories.


Balsamic Fig Glaze for Grilled Chicken Kebabs


Travis4 


 


 


 


Travis3


















Ingredients


    

  • 5 lbs of fresh organic figs
    • 

  • 4 cloves of garlic
    • 

  • ¼ Spanish onion
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  • ½ jalapeño
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  • ¾ cup balsamic vinegar
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  • ¼ cup apple cider vinegar
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  • ½ cup sugar
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  • 1 tablespoon cumin
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  • 1 tablespoon coriander
    • 

  • 1 teaspoon paprika
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  • ½ teaspoon ginger
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  • salt and pepper
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  • 1 tablespoon olive oil
    • 



Serving size 10 cups


 Directions


Travispic1 


 


 


 


 


 


 


Step 1: Place figs on the grill on high heat for 15 minutes or until figs have a nice char on the outside and begin to break apart


Step 2: in a large pot sauté the chopped onion, garlic and jalapeño in olive oil for five minutes.


Travis5


 


 


 


 


 


 


 


Step 3: Add whole grilled figs, balsamic and apple cider vinegars, along with cumin, coriander, paprika, ginger, salt and pepper into the pot. Bring pot to a boil then reduce heat to low and allow mixture to simmer for 30-45 minutes until desired texture.


*Note: this recipe also works well if you desire vinaigrette for a salad with the desirable cooking time being 25 minutes.


Step 4: Allow glaze to cool for 15-30 minutes.


Step 5: Blend mixture until smooth.


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Step 6: Place grilled chicken on skewers, dip in fig glaze and enjoy!