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flavors Strawberry Balsamic Pizza with Chicken, Sweet Onion and Applewood Bacon Ingredients: 1/2 cup strawberry jam or preserves, I used my Strawberry-Pineapple Freezer Jam, use your favorite 1/4 cup balsamic vinegar 1 teaspoon sriracha chili sauce 1 ball pizza dough, your favorite or this recipe or a purchased ball of dough* 1 cup diced or shredded chicken breast, from rotisserie chicken or left over chicken of any kind 1/2 cup applewood smoked bacon, cut in 1 inch pieces, cooked and drained 1/2 cup thin sliced sweet onion 12 ounces shredded Italian blend cheese, I used Sargento, but whatever you like best is fine 1/4 cup fresh cilantro, finely chopped 1/4 cup fresh strawberries, diced small Preparation: Place pizza stone or sheet pan on middle rack of oven. Preheat oven to 450 degrees F. Place balsamic vinegar in a small saucepan. Bring to a boil, then reduce heat and simmer 4-5 minutes or until reduced to half of original volume and mixture is thick and syrupy. Add strawberry preserves and sriracha and mix well.

Set aside to cool. Pat or roll out pizza dough on a lightly floured surface to approximately a 14 inch circle. Shape does not have to be perfect, this is a rustic pizza. Place a piece of parchment paper, slightly larger than your dough on a pizza peel or an upside down sheet pan. (The parchment paper will make your transfer of the pizza to the oven infinitely easier!) Sprinkle parchment paper lightly with cornmeal. Fold dough in quarters and place on parchment paper, then unfold. Combine chicken with 2 tablespoons of the balsamic-strawberry mixture and mix to coat all chicken with sauce. Pour remaining sauce onto pizza dough and spread to cover. Leave 1 inch border all around the edge. Place about 3/4 of the cheese on top of dough and spread to cover sauce evenly. Scatter chicken, bacon and sweet onion over cheese to distribute evenly. Scatter remaining cheese over this layer. Slide parchment paper with pizza on top onto stone or cookie sheet. Bake for approximately 8-10 minutes or until cheese is bubbly and crust is golden brown. Watch carefully, at this temperature it is easy to burn the pizza! Remove from oven and let cool slightly, 1-2 minutes. Sprinkle with chopped cilantro and fresh diced strawberries. Serve and enjoy!

— Courtesy of the California Strawberry Commission

Strawberry Brandy BBQ Ribs & Sauce Ingredients: Strawberry Brandy BBQ Sauce 1 tablespoon olive oil 2 shallots – chopped 2 garlic cloves - crushed 1 jalapeno – seeds removed and chopped 2 pounds California strawberries – cleaned and halved 1 cup brandy 2 tablespoon brown sugar 1 cup ketchup 1/3 cup strawberry jam 1/2 teaspoon Worcestershire sauce 1 cup water Salt and pepper, to taste BBQ Ribs 2-4 racks baby back ribs – skinned, extra fat removed Salt and pepper, to taste 1/2 cup apple juice – placed in a squirt bottle Strawberry Brandy BBQ Sauce (recipe above) Preparation: Strawberry Brandy BBQ Sauce In a large sauce pot over medium heat add the olive oil, shallots, garlic and jalapeno. Cook

until they just start to caramelize. Add the strawberries and brandy. Note: Be careful and stand back when adding alcohol to heat as it might flare up. Cook until the alcohol has reduced by half and then add all remaining ingredients. Turn the heat down and cook slowly for about 30 to 45 minutes until the strawberries are “broken down” and the flavors have really started to combine. Once combined, remove from heat and use an immersion stick blender to blend until smooth. Use more water to adjust the consistency if needed. *If you don’t have an immersion blender, you can pour in batches into a normal blender to combine. Once cooled, pour into a container for storage. Good for up to 1 week in the refrigerator or up to 3 months in the freezer. Ribs Preheat the grill, smoker or oven to about 225 degrees F. Place ribs on a rack and sprinkle both sides evenly with salt and pepper. Start cooking slowly, spraying with apple juice every 15 minutes to keep the ribs sweet and moist.




After about 1 ½ hours, start “basting” the Strawberry Brandy BBQ sauce on every 15 minutes. As the sauce contains sugar in it, we don’t want it to get too dark (burn) – if at any point it starts to get dark, simply cover the meat with aluminum foil. Continue cooking for another 30 or so minutes – until the meat is tender and falling off the bone. — Courtesy of the California Strawberry Commission

209 Magazine - Issue 7  

An MNC Publication

209 Magazine - Issue 7  

An MNC Publication