Invite Blueberries to Your Next Mexican Dinner Night
Mexican food has become one of the most wildly popular cuisines in today's epicureal culture. Similarly, blueberries have exploded onto the epicure's radar not only because of their pure deliciousness and versatility, but also because of their numerous health benefits and widespread availability.
Below is a complete meal of blueberries infused into the delicious flavors of Mexico, offering a culinary combination that is unbelievably delightful!
Now, print out your ingredients list, head to the grocery store, and don't dare forget the most important ingredient… Blueberries! Enjoy.
1 1/2 cups corn kernels (cut from 3 corn cobs)
2 teaspoons olive oil
4 cups shredded romaine (about 6 ounces)
1 package (6 ounces or 1/4 cups) Blueberries
1 cup (1/2-inch cubes) jicama
1 ripe avocado, diced
1/2 cup cilantro leaves, chopped
2 tablespoons lime juice
1/2 teaspoon salt
Preheat oven to 400°F. In a medium bowl toss corn with olive oil.
Spread corn out onto in a single layer on a rimmed baking sheet lined with parchment paper.
Roast about 25 minutes.
Mix corn with wooden spoon and spread corn out again to a single layer.
Continue roasting until corn for another 5 to 10 minutes or until about half the kernels are a deep brown color.
Let cool slightly.
Meanwhile in a large bowl, toss romaine, blueberries, jicama, avocado, cilantro, lime juice and salt until evenly blended.
Add corn and toss to coat.
2 cups blueberry preserves
1/4 teaspoon chipotle powder
1/2 orange, zested and juiced
3 tablespoons whole-grain mustard, divided
Kosher salt and freshly ground black pepper
1 pork tenderloin (roughly 1 1/2 pounds)
1 Tablespoon olive oil
Fresh baby kale
In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest. juice and 2 tablespoons of the mustard.
Season with salt and pepper, to taste.
Reduce the heat to simmer, stirring occasionally, until berries begin to burst with at a thick sauce consistency, about 10 to 15 minutes.Pour into a serving bowl and set aside.
Preheat the grill, broiler or large grilling pan
Rub the tenderloin with the remaining 1 tablespoon of the mustard & olive oil.
Season on all sides with salt and pepper.
Add to hot pan and sear on each side, turning the pork about every 3 to 5 minutes.
Cook until an instant-read thermometer reads 145 degrees F, about 15 to 20 minutes.
Set aside on a cutting board and allow to rest about 5 minutes, tented with foil.
Place the blueberry sauce on the bottom of the plate and fan out with back of spoon.
Place sliced pork on top of sauce.
Add 1 Tablespoon olive oil to pan that pork was cooked in.
Add kale, salt and pepper and gently wilt.
Serve with pork
1 1/2 cups blueberries
1/4 cup (1/8 lb.) butter or margarine
1/2 teaspoon ground cinnamon
1/2 pound jack cheese
6 cups (1 package, about 7 1/2 oz.) unseasoned dried bread cubes
1 1/2 cups apricot-flavor syrup
2 teaspoons grated lemon peel
2 tablespoons lemon juice
3/4 cup chopped pecans
Rinse and drain blueberries if fresh.
Put butter and cinnamon in a 9- by 13-inch casserole.
Heat in a 350° oven until butter is melted, about 5 minutes.
Meanwhile, cut cheese into 1/2-inch cubes.
Add dried bread cubes to casserole and mix well.
Combine apricot-flavor syrup, lemon peel, lemon juice, and 1/4 cup water.
Pour over bread, mixing well.
Add pecans, cheese, and blueberries to casserole and gently mix to distribute evenly.
Cover casserole tightly with foil.
Bake for 20 minutes in a 350° oven.
Uncover casserole and bake until pudding top is crisp and golden brown, about 15 minutes longer.
3 oz Blueberry Simple Syrup (see recipe below)
7.5 oz Ginger Ale
3 oz Tequila (yes that is a double shot!)
Make sure simple syrup and ginger ale are chilled.
Add tequila, ginger ale, and then pour simple syrup.
The syrup is very pretty poured over the tequila and ginger ale.
Shake or stir your combination and add to a lowball glass.
Blueberry Simple Syrup
1 cup sugar
1 cup water
1 cup blueberries
In a saucepan bring sugar and water to boil.
Stir occasionally to completely mix sugar into water.
Boil for one minute stirring constantly.
Add whole blueberries.
Bring mixture back to a boil and boil for 4 minutes.
You may strain your simple syrup or keep whole blueberries in it.