MATC Matters

Chef Paul Short recently showcased his delicious Grilled Strawberry and Fig Salad and Strawberry Honey Sauce recipes on Channel 3. If you missed the newscast…here are the recipes.

CHEF PAUL’S GRILLED STRAWBERRY AND FIG SALAD
Yield: 4 servings

INGREDIENTS/AMOUNTS:
Fresh Strawberries…2 Pints
Fresh Figs…4 to 5 halved
Olive oil enough to brush fruit
Red onion thin sliced…1 cup
Salt…to taste
Pepper…to taste
Pomegranate Molasses…¼ cup
Wine Vinegar…¼ cup
Shallots…1 tablespoon
Chives…1 tablespoon
Hooks Blue Cheese…1 cup
Arugula…4 cups
Sunflower Shoots or shoots you enjoy…½ cup
Walnuts crushed…2 tablespoon

METHOD:
1. Wash strawberries, remove stems and pat dry. Wash figs and pat dry. Using olive oil, lightly oil the strawberries and figs with the oil. Season the oiled strawberries and figs with salt and pepper. Place the strawberries and figs in a grill basket and place on grill using your favorite wood for a heat source. Grill strawberries and figs quickly. Remove the strawberries and figs from the fire and set aside to cool.
2. Prepare the vinaigrette using the pomegranate molasses, wine vinegar, shallots and chives. Whisk ingredients together to form an emulsion. Wash the arugula and sunflower shoots and lightly salt the greens. Toss the washed greens with the grilled strawberries, figs, sliced red onions and vinaigrette.
3. Place salad on a plate and sprinkle hooks blue cheese on to the salad. Sprinkle the crushed walnuts on the salad and garnish with fresh ground pepper and salt.
 
STRAWBERRY HONEY SAUCE
Yield: 2 Pints

INGREDIENTS/AMOUNTS:
Strawberries…1 pound
Honey…1 cup

METHOD:
1. Combine strawberries and honey in a sauce pot and bring to a boil. Carefully pour mixture into a blender and puree slowly until all of the mixture has been pureed.
2. Strain mixture through a fine sieve and chill. The sauce can be used as a dessert sauce or freeze in your ice cream maker for a sorbet.