Spring Food

We have experienced a quick spike in spring temperatures.....after a long hard winter (yes, I have become a wimp!) I am welcoming the heat!

With it comes a beautiful emergence of spring ingredients from the local food markets and recipes that have been buried during the winter months in my desk.

This weekend we enjoyed a new family favorite from Foster's Market Cookbook

LAURA'S SPICY BARBECUE TURKEY SANDWICHES

Serves 8 to 10 for sandwiches or a main course

One 5-pound boneless turkey breast
2 cups cider vinegar
1 cup apple juice
1/2 cup Worcestershire sauce
1/2 cup firmly packed light brown sugar
1 tablespoon red pepper flakes
1 tablespoon freshly ground black pepper
2 cups Foster’s Sweet and Tangy Barbecue Sauce (recipe follows)

1. Preheat the oven to 300 degrees.

2. Place the turkey breast in a large, deep roasting pan.

3. Mix the vinegar, apple juice, Worcestershire sauce, brown sugar, red pepper flakes, and black pepper in a bowl or large measuring cup. Stir to mix, and pour over the turkey.

4. Cover the turkey and roast 3 to 3 1/2 hours, basting and turning frequently until the meat comes apart easily when pulled with a fork.

5. Remove the turkey from the oven and cool slightly. Pull the breast meat apart in large chunks with a fork and place on a serving platter; keep warm. Heat the barbecue sauce in a small saucepan if necessary, pour half the sauce on top of the turkey and serve the remaining sauce on the side.

I actually used chicken this time around....equally yummy.

Here is the recipe for Foster's Sweet and Tangy Barbecue Sauce...

you can easily adjust the spice by omitting some of the red pepper as I did!

3 cups canned crushed tomatoes
1 cup firmly packed light brown sugar
1 cup cider vinegar
3/4 cup Worcestershire sauce
1/4 cup brewed strong coffee
1/4 cup fresh orange juice
2 tablespoons peeled, julienned fresh ginger
Juice of 2 lemons
2 garlic coves, minced
1 tablespoon dry mustard
1 tablespoon freshly ground black pepper
1 tablespoon red pepper flakes

1. Combine the tomatoes, brown sugar, vinegar, Worcestershire sauce, coffee, orange juice, ginger, lemon juice, garlic, mustard, black pepper and red pepper flakes in a a large saucepan over medium-high heat.

2. Bring to a low boil, reduce heat to low, and simmer 30 to 45 minutes, until the mixture has thickened and reduced by about one-quarter. Use immediately or refrigerate in an airtight container until ready to use.

The real pleasure of this classic sandwich is Foster's delicious and beautifully fresh

Asian Cole Slaw with Frisee and Corn. Here is that recipee:

1 head green cabbage, cored and thinly sliced
2 heads frisee
Kernals form 2 ears fresh corn (1 cup fresh or frozen corn)
1 red bell pepper, cored, seeded, and julienned
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
2 tablespoons peeled, julienned fresh ginger
1/2 teaspoon red pepper flakes
1 cup Cider Vinegar-Honey Dressing (recipe follows)
1/4 cup sesame seeds, toasted (see note)
Salt and freshly ground black pepper to taste
Toasted sesame seeds, to garnish, optional
Cilantro and parsley, to garnish

1. Place the cabbage in a large bowl or ice water for 20 to 30 minutes to crisp it. Drain thoroughly and pat dry. (You can refrigerate it at this point up to 1 day ahead of time to make it extra crispy.)

2. Remove the stem end of the frisee and tear into separate leaves; wash and drain thoroughly.

3. Place the corn kernels in a skillet and add just enoug water to cover the kernels. Simmer over medium heat about 1 minute or until crisp-tender. Remove immediately and drain well.

4. Combine the cabbage, frisee, corn, red bell pepper, cilantro, parsley, ginger, and red pepper flakes in a large bowl and toss with the Cider Vinegar-Honey Dressing and 3 tablespoons of the sesame seeds. Season with salt and pepper. Garnish with the remaining sesame seeds, cilantro, and parsley and serve immediately.

note: To toast sesame seeds, place in a dry skillet, uncovered, over medium heat for 3 to 4 minutes, stirring constantly, or until all the seeds are evenly browned. Remove from the pan immediately or they will continue to brown.

For the Cider Vinegar-Honey Dressing:

1/3 cup cider vinegar
2 tablespoons honey
Grated zest and juice of 1 orange
1 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
1 tablespoon peeled, grated fresh ginger
1/2 cup canola or safflower oil

1. Combine the vinegar, honey, orange zest, orange juice, red pepper flakes, black pepper, and ginger in a bowl.

2. Add the oil in a slow, steady stream while whisking constantly until well blended. Refrigerate in an airtight container until ready to serve or up to 1 week.

This sandwich says summer!

Upon searching www.fostersmarket.com for the recipes to share, I discovered this delightful news bit....a new Sara Foster's cookbook! SOUTHERN KITCHEN.

What's a southern girl to do? I pre-ordered it!