Pink Grapefruit Habanero Jam

Saw something similar online and tweaked it to my own taste. Always happy to try a new flavor!

• 5 or 6 pink grapefruit

• 2 habanero peppers 
• 
4 cups sugar

• 1/3 cup cider vinegar
• 1/3 cup lemon juice

• 3 Tbsp pectin 

• 5 or 6 small 1/2 pint jars

Slice off the rind from the grapefruits and carefully remove the sections of fruit using a sharp knife. catching all of the juices over a bowl.  Be sure to remove all of the flesh. Squeeze the pulp to get all of the juice.  Discard any seeds.  You should have about 4 cups of fruit and juice.

Weigh out an equal amount of sugar. Finely mince the habanero peppers, taking the seeds out first. Add it to the fruit.

Put all of the ingredients in a heavy bottomed non-reactive pot and stir to combine. Heat to a boil.

Continue on a low boil, uncovered, for about an hour.  You don’t have to watch over it, just give it a stir now and then, scraping down the sides of the pot.  There will be more liquid to this jam than in most fruit jams, so it will take longer to cook down.

When the jam has reduced and thickened, the color will darken a bit and it will look translucent.  If your jam has been boiling the whole time, it should be done in an hour.  You can test it by spooning a small amount on a very cold plate.  If the jam thickens and gels, it’s done.

Ladle the hot jam into clean jars.  Quickly put the tops on and turn the jars upside down.  Let them cool this way.  This is a small batch refrigerator jam so it doesn’t require further processing.

Refrigerate the cooled jam.  The jam will thicken overnight.  The unopened jam should keep for at least a couple of months in the refrigerator.  

Chicken Lettuce Wraps

We love this recipe! It's definitely one of our go to meals since it's quick and easy to prepare. Did I mention that it's super delicious too!

• 1 large head iceberg or butter lettuce
• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 2 tablespoons finely chopped fresh ginger
• 3 cloves garlic, minced
• 2 pounds ground chicken (not all breast meat)
• 5 tablespoons soy sauce
• 1/4 cup light or dark brown sugar
• 3 tablespoons freshly squeezed lime juice, from 1-1/2 limes
• 1/2 teaspoon red pepper flakes
• 2 large scallions, white and green parts, finely sliced
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped cashews or peanuts (optional)

Optional For Serving

• Siracha or your favorite Asian Sauce
• Finely shredded carrots
• Finely shredded red cabbage
• Lime wedges
• Cilantro sprigs

Rinse lettuce in cold water. Place the lettuce cups on a paper towel to dry, then chill until ready to serve. 

Begin by cooking the onions and ginger in oil until soft. Add the minced garlic and cook one minute more. Add the ground chicken and use a wooden spoon to break the meat apart. 

Add the soy sauce, lime juice, brown sugar and red pepper flakes, and cook until the chicken is done. 

Finally, stir in the fresh cilantro, and nuts. 

Spoon into lettuce cups and serve with shredded carrots, shredded red cabbage, herbs and one of your favorite condiments. We like Korean BBQ sauce!

Grilled Pork Chops With Sauteed Vegetables

This is a very delicious and satisfying meal and surprisingly easy to make!

• 1 lb. thick pork chops (about 4)

• 3 tbsp. vegetable oil, plus extra for basting

• 3 oz. shallots, peeled and sliced

• 1 small piece of ginger, peeled and finely sliced
• 
2 lemongrass stalks, bruised

• 5 oz. chicken stock

• 3 oz. spinach, washed and chopped
 or use broccoli as subst.
• 3 oz. spring onion, cut into strips
• 
3 oz.  asparagus sliced

• 3 oz. tomatoes, peeled, seeded and sliced

• salt, to taste
• 
fried shallots, for garnishing



For the marinade


• 3 tbsp. lime juice

• 3 tbsp. vegetable oil

• 1 tsp. salt

• ½ tbsp. ground white pepper



Preheat oven to 400 degrees.


Prepare marinade by combining all ingredients.


Coat the chops in the marinade and set aside for 20 mins so flavours can penetrate the meat.


Grill chops in the oven until edges are browned, basting frequently with oil.


Grind shallots and ginger into a fine paste in a blender or food processor.


Heat 3 tbsp oil in heavy saucepan, Sauté paste and lemongrass stalks over low heat until fragrant. Add splashes of stock to prevent burning.


Add all vegetables into the pan and increase heat. Sauté the vegetables with 3 tbsp stock for 2 mins or until the vegetables are cooked.


Season to taste with salt, then pour over chops. Garnish with fried shallots and serve.



NOTE: You can also opt to grill the chops in a pan on the stove top until charred for a few minutes once you take them out of the oven.