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Blueberry Recipes

We have a lot of fresh, Klesick Family Farm items this week, with blueberries looking especially good. That being said, we found these 3  great recipes that you can use to incorporate blueberries into your dinner menu!  They all sound delicious, so try them out and let us know what you think!

1. Teriyaki Pork CHops with Blueberry-Ginger Relish
http://bit.ly/bCmsir
INGREDIENTS

4 bone-in center-cut pork chops, (about 1 3/4 pounds), trimmed of fat

MARINADE

3 tablespoons reduced-sodium soy sauce

2 tablespoons dry sherry, (see Ingredient Note)

2 cloves garlic, crushed

1 teaspoon brown sugar

1/4 teaspoon crushed red pepper

BLUEBERRY-GINGER RELISH

1 cup fresh blueberries, coarsely chopped

1 shallot, chopped

1 serrano chile, seeded and minced

1 tablespoon chopped fresh cilantro

1 tablespoon lime juice

1 teaspoon minced fresh ginger

1/4 teaspoon salt

PREPARATION

  1. To marinate: Place pork chops in a large sealable plastic bag. Whisk soy sauce, sherry, garlic, brown sugar and crushed red pepper in a small bowl. Add the marinade to the bag, seal and turn to coat. Marinate in the refrigerator for at least 2 hours or overnight.
  2. To prepare relish: About 20 minutes before grilling the pork, combine blueberries, shallot, chile, cilantro, lime juice, ginger and salt in a small bowl.
  3. Preheat grill to high. Remove the pork chops from the marinade (discard marinade). Grill the chops 3 to 5 minutes per side. Let them rest for 5 minutes before serving with the relish
2. Blueberry Beef Burgers
http://bit.ly/aGL7vu

INGREDIENTS

2 slices whole-wheat country bread, crusts removed, torn into pieces

1/3 cup fresh or frozen and thawed blueberries

1 tablespoon balsamic vinegar

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

2 cloves garlic, minced

1/4 teaspoon salt, or to taste

Freshly ground pepper, to taste

12 ounces 90%-lean ground beef

PREPARATION

  1. Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. (No need to wash the workbowl.)
  2. Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until pureed. Scrape into the bowl with the breadcrumbs. Add ground beef and mix well with a potato masher. Divide the mixture into four equal portions; form into 1/2-inch-thick patties, about 4 inches in diameter.
  3. Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high. If using the broiler, coat a broiler pan with cooking spray. If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel. Cook patties until browned and no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted in the center should register 160°F. Serve immediately, with or without rolls and toppings.
3. Filet Mignon with Blueberry-Bourbon BBQ Sauce
http://bit.ly/cy9MYx

iNGREDIENTS

Blueberry-Bourbon Barbecue Sauce

1 1/2 teaspoons canola oil

1/2 small red onion, chopped

2 cloves garlic, chopped

1 jalapeño pepper, seeded and chopped

1/4 cup bourbon

1 cup fresh or frozen (not thawed) blueberries

1/4 cup ketchup

3 tablespoons cider vinegar

1 tablespoon brown sugar

1 1/2 teaspoons molasses

Pinch of ground allspice

FILET MIGNON

1 tablespoon chopped fresh thyme

1 tablespoon extra-virgin olive oil

3/4 teaspoon kosher salt

1/2 teaspoon coarsely ground pepper

1 pound filet mignon, 1 1/2 to 2 inches thick, trimmed and cut into 4 portions

PREPARATION

  1. To prepare sauce: Heat oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, 2 to 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 15 to 20 minutes.
  2. Preheat grill to high.
  3. Combine thyme, oil, salt and pepper in a small bowl. Rub the mixture on all sides of steaks. Grill the steaks 3 to 5 minutes per side for medium-rare. Let the steaks rest for 5 minutes before serving with the sauce.