Word has it that there is some big ball game this Sunday. Well, I suppose like everyone else, I am gonna jump on that game-watching band wagon. Hey, my team may not be playing, but I can't resist seeing what spendy, thirty-second spots, of creativity (or not) we will be graced with. Then there is always the halftime show extravaganza, this year featuring The Who -- and here I thought that I saw their "final tour" back in 1983. Opps, dating myself, but then again Roger and Pete got a lot more years on me.
Yikes, way off track here. Food and farmers markets, yeah that's what I write about....I need to figure out what to partake in during the big game, and thinking your typical chili, beer, nachos, sub sandwiches just ain't talking to me. What can I do to change things up a bit? Maple syrup of course!
Stay with me now. I am not suggesting pancakes, waffles or French toast for game time, but hey, if you got a hankering, go for it. I have long been a fan of real, yes real, not that imitation, no sign of any real maple, imposter, posing as something tapped from a tree (yes, I am talkin to you Mrs B), but real maple syrup. This would be the stuff that is actually good for you, and not just a bottle of high fructose corn syrup with a bit of flavoring. Maple syrup is loaded with antioxidants (especially the darker grade B variety), B vitamins, potassium, magnesium, calcium, phosphorous, iron and zinc. Can you say yes, to strengthening the immune system, or what?
And, can we talk flavor? There is no comparing imitation to the real amber liquid, with the an sweet earthy flavor like no other. And when that real maple syrup is local? Oh yes. Coming from just over the eastern border in southern Indiana, is
Burton's Maplewood Farm, who produces incredible grade A and grade B maple syrups.
Burton's Maplewood Farm can always be found at
Green City Market. Now don't be shy, go ahead and ask them for tastes of the syrups. They are more than happy to let you sample, and more than happy to explain the difference between the grade A and B syrups. Personally I prefer the headier grade B, now that is maple.
I love using maple syrup to glaze salmon, carrots or green beans, or drizzled on a grapefruit half (thrown under the broiler, oh trust me on this), or as part of an oil-free salad dressing (just equal parts of balsamic vinegar and maple syrup) and you have some happy greens. But, back to the 'big' game. I know that I said none of the typical options were talkin' to me, but I have to take that back. Chicken wings are talkin' to me. But how about bourbon maple-glazed instead of hot sauce and butter? And thinking we need a cocktail to go with that....now, how's that for game time dining?
Mo's Mapletini
2 oz. orange infused light rum (ok, not picky, you want dark rum or bourbon instead? go for it)
3/4 oz. fresh lemon juice
1/2 oz. maple syrup (grade A)
slice of orange or twist of lemon for garnish
Combine first three ingredients in cocktail shaker filled with ice. Shake, shake, shake. Strain into martini glass. Garnish with citrus.
Mo's Maple Bourbon Glazed Wings
3 lbs chicken wings (split at joint and tips removed)
coarse salt and pepper
1/4 cup bourbon
1/2 cup fresh lemon juice
2-3 T maple syrup (grade B)
1 heaping teaspoon ground cumin
1 teaspoon smoked tabasco
3-4 T butter
Preheat oven to 350 degrees. Place wings on a baking sheet, in a single layer, and season with salt and pepper. Cook for 45 minutes (til they start to brown and crisp).
Make sauce by combining the remaining ingredients in a bowl. Zap in the microwave for about 2 minutes (til butter is melted). Remove wings from the oven and pour sauce over the wings. Let the wings marinate for about 20-30 minutes. Now, if you are up for grilling, may I suggest grilling the marinated wings for 8-12 minutes. If not grilling, go ahead and finish in the oven for another 15-20 minutes.
See you at the markets,
Mo
moira@efete.net
Labels: Burton's Maplewood Farm, fresh food sources, game time dine, Green City Market, maple syrup
Meandering thru the market this morning I was drawn to, okay admittedly alot of things, but need to find some focus, a pile of beautifully bundled greens with delicate curling tendrils. Ah, the precursor to peas (who will be making their debut in June) - pea tendrils. So fresh and green and shouting Spring, their time at the farmers markets is NOW, so stop eyeing the lovely mini tarts across the aisle and get back to choosing the perfect bunch of pea tendrils.
Pea tendrils are the shoots and leaves of the snow pea plant. A spring delicacy that has the subtle sweetness of the pea, but crisp. Look for tendrils that are young and tender. How can you tell they aren't too mature you ask. Hint: if they have flowers on them that is pretty good indication that the stems and tendrils might be tough. No worries, just remove the tougher stems and tendrils.
Pea tendrils do note keep well (hence, sadly, not seeing them on too many restaurant menus) so if you pick up a bunch from the market I would advice preparing that day or at the latest the next. Trust me on this, it is heartbreaking to fins the forgotten, withered bunch of pea tendrils at the bottom of the crisper drawer.
And honestly, preparation couldn't be easier. Use pea tendrils as you would other greens: sauteed in butter, stir-fried, in soups, or raw as or in a salad with a light vinaigrette. A favorite in Chinese kitchens, where pea tendrils are referred to as dau miu, simply stir-fried in hot oil and garlic until just wilted and ta da - done.
Taking my own advice, for once, I got my market treasures home and, inspired to make a simple stir-fry, I bumped it up with a few more market finds. The following results ina great lunch, plain or served over rice or a nice side for dinner.
Pea Tendrils, Greens and Shiitake Stir-Fry
1 bunch pea tendrils
1 bunch red mustard greens
1 bunch of chinese broccoli or broccoli rabe
1 cup sliced mushrooms (I used an assortment from the River Valley Kitchen's 'surprise' bag)
1 tablespoon canola oil
1 teaspoon toasted sesame oil
1 tablespoon oyster sauce
splash of dry sherry
Trim stems of pea tendrils, mustards, and broccoli rabe. I left the greens whole but you can give them a rough chop if you like.
Heat oil in large fry pan or wok until hot, hot hot. Add green garlic and mushrooms and cook for approximately one minute. Add the oyster sauce to coat the mushrooms. Add all of the greens and cook until just wilted. Finish with a pinch of salt and a splash of dry sherry.
Serve as a side or over white rice.
Labels: Chicago Farmers Market, dau miu, fresh food sources, Green City Market, mushrooms, mustard greens, pea shoots, pea tendrils
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