SFWrecipes
Lets Get Grilling Recipes provided by Cleavers Market
Grilled Mesquite Pork Chop with Peach Salsa
Marinate a fresh pork chop with a generous portion of Cleavers Southwestern Mesquite Rub. Let marinate for 24 hrs. Grill to the temperature of your liking, and top with Peach Salsa Peach Salsa 2 cups of fresh diced peaches ½ cup diced watermelon ½ cup diced cantaloupe ¼ cup diced strawberries ¼ cup diced red bell peppers ¼ cup fresh diced red onion ¼ cup fresh diced poblano peppers
2 T minced cilantro 2 T diced green onions 2 T honey 1 t minced garlic 1 T red wine vinegar 1 T olive oil Salt and pepper to taste
Mix all ingredients and let rest for one hour before serving. Serve over the Cleavers Mesquite Pork Chop and grilled chayote squash.
Cleavers Garlic Lemon Chicken over Avocado Fennel “Salsa”
This recipe is sure to please both the cooks prep time and the guests who enjoy it. Marinate chicken breasts in cleavers garlic, lemon and herbs seasonings over night. Preheat heat your grill to 500 degrees. While your grill heats, prep the avocado “salsa”. 2 cups diced avocado 1 cup grilled fennel, cut into strips 1 cup diced tomatoes ½ cup roasted corn kernel ¼ cup black beans ¼ cup diced red onion ¼ cup diced artichoke
1 T olive oil 1 T lemon juice 1 T lime juice 1 T srirracha or hot chili paste 1 t minced garlic Salt and pepper to taste
Grill chicken and serve over a large helping of “salsa”! Some mixed greens under the dish would also be a nice addition. Feel free to add some of the salsa juices over as a light dressing.
Waygu Blue over Poached Leeks Let Waygu Beef filet rest at room temperature for one hour. (Cleavers is the only place in town where you can buy Waygu Beef! Perhaps one of the most well marbled steak next to the authentic Kobe) Meanwhile preheat grill to 500 degrees, lightly season the steak with Clevers house made herb rub (or herb rub of your choice), and sear over extreme heats until the desired temperature is attained. Finish the filet with blue cheese of your choice. (preferred would be a Point Reyes blue or Maytag). Serve 62
SIOUX FALLS WOMAN • june/jul y 2012
this dish over poached leeks, toasted walnuts and a savory choice demi. How to poached leeks
Cut leeks into one inch thick wheels, place in a sauté pan with au jus, 1 tsp of herb rub and one bay leaf, let simmer until leeks become soft. Serve when soft enough to your liking or about four minutes then flip the wheels and sauté for another four minutes.