It's time for another blog contribution from one of our Herby Chef CSA partners! This time it's my friends at Talley's Meat and Three! Chef Thomas and his crew have done a stellar job this season incorporating HBG herbs into their specials. I always love running into him when I drop off to check in and hear his thoughts on the shares and how he's using everything. The other night my friends and I ate at Talley's and indulged in ALL OF THE SPECIALS. Vietnamese Coriander on a chimichanga, Blue Spice Basil on a berry crostini (omg), and a first ever for HBG- a dish named in our honor- Hummingbird Chicken! If you've not visited Talley's yet, I assure you you are missing out and you should make plans to go ASAP. The mac and cheese are awesome and the greens are vinegary and delicious. Plus, I'm partial to the specials board. 

Hummingbird Chicken! Proud gardener, too!

Hummingbird Chicken! Proud gardener, too!

 

Chef Thomas shares his recipe below for (drum roll please)....Tangerine Sage & Apple Compote! Enjoy....and visit Talley's! Give them a high five from HBG!

Ingredients:

1 C (about 1 medium) granny smith apple, 1/4 inch dice
1 QT water
3 C sugar
2 tsp salt
1 stick cinnamon
1/4 tsp ground ginger
1/2 tsp ground coriander
1/4 tsp ground turmeric
1/4 oz by weight (about a handful) fresh tangerine Sage, rough chop

Add water, salt, sugar, and cinnamon to a medium saucepan and bring to the boil. Whisk well to dissolve solids. Reduce by half (about 25 minutes at full boil). Remove from heat, carefully remove cinnamon and discard (cinnamon will be sticky, use tongs). Add ginger, turmeric, and coriander and return to the boil. Whisk well to dissolve spices. Allow to boil for 5 minutes. Carefully add apples and reduce heat. Simmer 8-10 minutes, until apples begin to soften.
Add tangerine Sage and immediately cut heat. Allow Compote to steep unheated for five minutes and then transfer to a separate dish to cool.

To check the consistency of your Compote, place a plate in the freezer for 10 minutes. Apply a small amount of warm compote to the plate and tilt to observe how it will be once it has cooled. If the liquid runs like water after a few seconds on the plate, it needs to reduce more. It should slide slowly across the plate, almost solid. 

Great over pork or with a hearty fish like mahi mahi. Works nicely with cream cheese for an appetizer or simply as a substitute for orange marmalade or apple butter on your favorite breads.

Photo and Deliciousness by Chef Thomas Black!

Photo and Deliciousness by Chef Thomas Black!