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Archive for August 19th, 2010

Start to finish: 2 hours (20 minutes active)

50 ml (1/4 cup) olive oil, such as the Garlic Olive Oil

50 ml (1/4 cup) white balsamic vinegar, such as the Pineapple White Balsamic

50 ml (1/4 cup) dry white wine

2 ml (1/2 tsp) hot sauce

30 ml (2 tbsp) hoisin sauce

4 cloves garlic

2 ml (1/2 tsp) salt

2 ml (1/2 tsp) whole black peppercorns

15 ml (1 tbsp) grated fresh ginger

625 g (1 1/4 lb) boneless, skinless chicken breasts, cut into 2.5-cm (1-inch) chunks

1 large red onion, cut into bite-size chunks

Directions:

In a blender, combine olive oil, vinegar, wine, hot sauce, hoisin, garlic, salt, peppercorns and ginger. Puree until smooth. Reserve half of the marinade and refrigerate it.

Into a large bowl, pour remaining marinade. Add chicken and onion, then stir gently to coat. Cover and refrigerate for about 1 1/2 hours.

When chicken is ready to cook, heat a grill to high. Oil grates or coat them with cooking spray.

Divide meat and onion chunks among 4 skewers (if using wooden skewers, soak them in water for 30 minutes first). Reduce heat on one side of the grill to low. Arrange skewers on the cooler side of the grill, then cover and cook for 6 minutes, turning frequently, or until an instant thermometer reads 74 C (165 F) at the center of the chicken.

Serve skewers with the reserved marinade for dipping.

Makes 4 servings.

Nutrition information per serving (values are rounded to the nearest whole number): 336 calories; 142 calories from fat; 16 g fat (2 g saturated; 0 g trans fats); 82 mg cholesterol; 12 g carbohydrate; 33 g protein; 1 g fibre; 614 mg sodium.

from the Canadian Press http://www.google.com/hostednews/canadianpress/article/ALeqM5ggj4bWIx-cIfXd3wTG3kiaPDl_rg

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Perfect for meats or breads!

1/2 cup fruity olive oil, such as the Castile Olive Oil

2 tablespoons good quality balsamic vinegar

2 tablespoons chopped anchovies (white anchovies are preferred, if you can find them)

2 tablespoons store bought green or black tapenade

2 tablespoons chopped, oil-packed sun-dried tomatoes

1/4 – 1/2 teaspoon hot sauce or spicy chili paste, or to taste

Directions:

Combine all of the ingredients in small glass bowl and mix to combine. Cover and let rest for at least 4 hours so that the flavors have time to meld. Serve with a spoon or pour into small plates for serving with bread. This can be made up to 1 week ahead and covered in an airtight container and refrigerated. Return to room temperature before serving.

Note: You can find white anchovies at gourmet specialty stores in the refrigerated section. They have a sweeter, milder flavor than regular canned anchovies.

Serves 6.

Per serving: 186 calories; 20 g fat (3 g saturated fat; 97 percent calories from fat); 1.5 g carbohydrates; 2 mg cholesterol; 149 mg sodium; 1 g protein; 0.4 g fiber.

15 minutes to make

4 hours to meld flavors

From The Detroit News: http://www.detnews.com/article/20100729/LIFESTYLE05/7290320/1463/LIFESTYLE05/Olive-oil-based-dips-taste-great-with-bread–meats#ixzz0x6DKswGj

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Perfect for meats or breads!

1/2 cup Lemon olive oil

2 tablespoons good quality balsamic vinegar

2 garlic cloves, ends removed and sliced into very thin slivers

A few sprigs of fresh thyme leaves

2 tablespoons chopped Kalamata olives

2 tablespoons chopped dried cherries

Freshly ground black pepper

Directions:

Combine all of the ingredients in a small glass bowl and mix to combine. Cover and let rest for at least 4 hours so that the flavors have time to meld. Serve with a spoon or pour into small plates for serving with bread. This can be made up to 1 week ahead and covered in an airtight container and kept at room temperature.

Serves 6.

Per serving: 181 calories; 18 g fat (2 g saturated fat; 90 percent calories from fat); 4 g carbohydrates; 0 mg cholesterol; 26 mg sodium; 0 g protein; 0.3 g fiber.


From The Detroit News: http://www.detnews.com/article/20100729/LIFESTYLE05/7290320/1463/LIFESTYLE05/Olive-oil-based-dips-taste-great-with-bread–meats#ixzz0x65CbGLc

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