On occasion, usually for a holiday or celebratory occasion, I become obsessed with finding a new, adventurous recipe. The bug bit me again on Memorial Day as I searched through the web for something tantalizing.
We had no specific plans, but I was in the mood to cook. Yet, I had very little in the pantry to satisfy my cravings. No onions, no molasses, no potatoes, exactly when did I go shopping last? I found blueberries. Interesting. What can you do with blueberries except make syrup? BBQ sauce? Yes! You can make BBQ sauce!
After reading a number of different recipes, I realized there were two categories of savory blueberry sauces. One is based with onions and white wine which sounds seriously divine, but it was Memorial Day, one of the best cookout days of the year. So, I chose the second sauce, a BBQ sauce based with blueberries and balsamic vinegar.
The sauce is beautiful. Velvety, tangy, with deep smoky favors. I marinated boneless chicken breasts with a bourbon brown sugar rub, lemon juice and olive oil for an hour. I wished I had more time, but ce la vie. With a saucepan full of a pint of blueberries heating up on medium high, I chopped up two garlic cloves. I added those plus a half cup of aged balsamic vinegar, 1/4 tsp chili powder, 1/4 tsp crushed red pepper, 3 tbsps ketchup, 3 tbsps sugar, and a little salt. After letting it boil for just a minute, I let it simmer for almost 20 mins on med low. I stirred on occasion and each time I tasted it, I was impressed with the flavor. I used an immersion blender to break it down further, then strained out the skins.
A thick, luscious sauce is left. I kept it on low while Hubby grilled the chicken and I made the roasted edamame recipe below. I think I’m most impressed with how healthy the sauce is. No butter, no fats. The edamame compliments the meat and helps round out the meal. Plus, I just love that I made something blue for Memorial Day….and it wasn’t frosting!
1 bag frozen edamame, thawed and patted dry
1/4 cup panko bread crumbs
1/4 tsp onion powder
1/4 tsp chili powder
1/2 tsp ground basil
2 tbsps olive oil
Mix all ingredients together, bake at 375 F for 12 minutes in a shallow greased dish until slightly browned.