16 small shallots -- peeled and
1 trimmed
1 1/4 cup dry white wine
4 medium apricots -- pitted and
1 chopped
2 large peaches -- pitted and
1 chopped
2 whole plum tomatoes -- cut
1 into wedges
12 whole prunes -- pitted and
1 quartered
2 medium garlic cloves -- finely
1 chopped
2 tbsp low sodium soy sauce
1/2 cup dark brown sugar
1/4 tsp red pepper flakes
A Recipe for
Chunky Fruit Barbecue Marinade & Chutney
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
This Recipe for Chunky Fruit Barbecue Marinade & Chutney is one of thousands in the Recipes-to-go Barbecue Cookbook.
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
If you enjoy this Chunky Fruit Barbecue Marinade & Chutney Recipe - you should enjoy the recipe collections you can find on the websites below:
Herb Tip |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
This is a recipe for Chunky Fruit Barbecue Marinade & Chutney from the recipe cookbook of Recipes-to-go (Barbecue)
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
The ear tests words as the palate tastes food. |
| Job 34:3 |
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
In a small saucepan, combine shallots and wine; bring to a boil over
high heat. Reuce heat to medium low and let simmer, uncovered, until
shallots are tender, 15 to 20 minutes. Combine remaining ingredients
in a large saucepan, add shallots and wine, and bring to a boil over
high heat. Reduce heat to medium; cook until fruits have broken down
but are still somewhat chunky, 10 to 15 minutes. Let cool. Transfer
half of the sauce to a food processor and puree. Use this as a
marinade (and to baste with while grilling). Serve the other half as
a chutney.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis" <dax@airmail.Net>date: Sat, 13 Jul 1996 07:12:31
~0500
Serves: 8
Chunky Fruit Barbecue Marinade & Chutney Recipe brought to you by Recipes To-Go