Loading...

Follow Teeny Tiny Kitchen on Feedspot

Continue with Google
Continue with Facebook
or

Valid

This fall Jedd and I were watching a cooking show and they used “New Mexican Chile Powder.” I’d never heard of it. Jedd had never heard of it. And I made a note to self to check it out.

Then low and behold on my birthday two of my presents were different types of the peppers! The red, the green, and green flakes.

It’s not really a present for “me” per se, because Jedd is helping me blow through all the packages. He’s currently obsessed with a chicken rub made by combining berbere and the red and green chile powders.

The green has a citrus note and a fun amount of heat, so I use it for chicken, nachos, in salad dressings, and mixed with sour cream to smear on burritos.

The red is a little more subtle, so I like it with cumin and hot smoked paprika on chicken wings.

I haven’t fully jumped into the flakes yet – a girl’s gotta save a little something for spring, right?

And of course, green chile powder is amazing on crispy chickpeas. Combine that with a little lime and a lot of salt and – voila! It’s the snack of champions.

Or woodworkers.

Or food writers.

Give these a shot, they’re simple to make and are perfect for an afternoon pick me up.

Lime and New Mexican Chile Powder Crisped Chickpeas

Serves 2.

Ingredients:

1 (15 oz.) can chickpeas, drained and rinsed

3 teaspoons green chili powder, divided

2 teaspoons olive oil

2 teaspoons lime juice

1 teaspoon kosher salt

½ teaspoon flaky sea salt

Instructions:

Preheat oven to 350 degrees.

Dry the chickpeas very well with paper towels. (Note: This is when working with an older stove is very, very, useful. I just preheat the oven to 200 degrees, and put the chickpeas on a paper towel lined sheet pan on the stove top. The heat from the oven works its way through the back vent and warms the top of the stove. In ten minutes, these bad boys were bone dry.)

In a small bowl, whisk together the oil, 2 teaspoons chili powder, lime juice and salt.

Toss the chickpeas in the mixture, and stir well to coat. Place them in a single layer on a quarter sheet pan lined with parchment.

Bake them for 35-40 minutes, or until crispy and golden brown rotating the pan halfway through.

Add reserved chile powder, and flaky sea salt and stir well while hot.

Serve warm or at room temperature. Store them in a plastic sandwich bag that’s not resealable – you don’t want them to get soggy. They keep for two days.

(Photos by Launie Kettler)

The post Lime and New Mexican Chile Powder Crisped Chickpeas appeared first on Teeny Tiny Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

My mother and I were on the phone the other night talking about food. We’re both avid cooks or “kooks,” as my adorably heavily accented Canadian Great-Grandfather pronounced it.

And somehow the subject of whiskey came up. More to the point, a bottle of maple syrup whiskey that I received for my birthday from a friend. We were playing with cocktail ideas, when Mom came back around to the original subject at hand – food.

“Wouldn’t that maple whiskey be good with pork and….cherries?”

Well, that blew my mind.

Of course that would be delicious!

So, when a big rainstorm came in yesterday and the temperatures fell back down to the 40’s, it seemed like the perfect time to get into the kitchen and play with maple whiskey, Vermont maple syrup from my aunt and uncle, frozen cherries and pork.

I love the contrast between sweet, savory, and spicy – so just for good measure I coated the meat in a ridiculous amount of blackening seasoning.

It was amazing. Thanks, Mom!

Blackened Maple Whiskey Pork Tenderloin with Cherries

Serves 2.

Ingredients:

1 tablespoon olive oil

3 teaspoons blackening spice, divided

1 (1 lb.) pork tenderloin

1 ½ cups chicken stock

¼ cup dry vermouth

1 tablespoon maple whiskey

1 tablespoon dark maple syrup

½ cup frozen cherries

1 tablespoon roughly chopped flat-leaf parsley

Instructions:

Preheat oven to 375 degrees.

In a large oven proof skillet over medium heat, stir the olive oil and 2 teaspoons of the blackening spice together. When the oil shimmers, add the pork.

Sear on the first side for 5 minutes.

Flip, and sear for an additional 5 minutes.

Add the chicken broth to the pan, and stir well to gather up any browned bits.

Place the skillet in the oven, and bake for 15-20 minutes or until the pork registers 135-140 degrees.

Stir in the vermouth, whiskey, maple syrup, and remaining blackening spice. Cook over medium-low heat until the sauce reduces by half, about 5 minutes.

Add the cherries to the pan and cook through.

Let the pork rest for 5 minutes, and slice.

Serve the pork with the sauce and cherries.

(Photos by Launie Kettler)

The post Blackened Maple Whiskey Pork Tenderloin with Cherries appeared first on Teeny Tiny Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Teeny Tiny Kitchen by Launie Kettler - 1M ago

I’m not a “gadget person.” Sure, I have the necessities – a blender that can be stored on a shelf, a full-size food processor, and a mini-food processor that can be tucked away – but an instant pot just seemed silly to me.

And then Jedd bought me one.

Oh. My. God.

It’s awesome.

I made a full-on-falling-apart-pork shoulder in 45 minutes for a potluck. I make Arroz con Pollo several times a week because it’s a one pot delicious magic meal that comes together in 15 minutes. And now I’m all about the mole.

Yes. A full-flavored, complex mole that happens in less than 45 minutes. (Note: And 40 minutes of that is hands off time.) I’m in love.

So, if you needed a reason to invest some money in a gadget, give this one a shot. Just a little head’s up though, if you’re short on storage space you may constantly be playing a game of “where to put the instant pot when it’s not in use?”

My favorite places are: The rocking chair in the living room, on top of the sound system next to the record player, and on the coffee table.

But, hey. It’s important to make your own fun and games, right?

Instant Pot Chicken Mole

Serves 2-4.

Ingredients:

2 dried arbol chilies, stem and seeds removed

1 dried guajillo pepper, stem and seeds removed

¼ cup pepitas

1 cup boiling water

1 (14.5 oz.) can diced tomatoes

1 cup chicken broth

¼ medium red onion, roughly chopped

¼ cup hot pepper water

¼ cup roughly chopped chipotles in adobo

¼ cup dried cranberries

1 tablespoon cocoa powder

1 teaspoon ground cumin

½ teaspoon hot smoked paprika

½ teaspoon kosher salt

1 (4-5 oz.) boneless chicken breast

Instructions:

Preheat oven to 200 degrees.

Place the arbol chilies and guajillo pepper on a small baking sheet. Bake for 2 minutes.

On a separate sheet spread the pepitas out in a single layer, and bake for 2 minutes.

Place the peppers in a small bowl and cover with boiling water. Cover tightly with plastic wrap for 15 minutes. Reserve ¼ cup of the water.

Process the hydrated peppers, tomatoes, chicken broth, red onion, pepper water, chipotles, cranberries, cocoa, cumin, paprika, and salt together in a blender until smooth.

Place the chicken breast in the bottom of the instant pot and cover with mole sauce. Place the lid on the instant pot, and turn it on “manual.” Set the time for 10 minutes. When the 10 minutes is up, release the pressure manually.

Remove the chicken, and shred it with two forks.

Turn the setting to “sauté,” and reduce the sauce to desired consistency.

Serve on warm flour tortillas with pickled onions, cilantro, and radishes.

Enjoy!

(Photos by Launie Kettler)

The post Instant Pot Chicken Mole appeared first on Teeny Tiny Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Are you looking for an insanely delicious treat? These pears fit the bill. They’re full of ginger and anise, with a titch of extra savory goodness from Sichuan peppercorns.

Jedd’s mother’s birthday was a couple of weeks ago, and I thought that braised pears would make a nice co-dessert with cake after a birthday feast in the apartment. In a quick change of plans however, we decided to go out to dinner instead. And what a dinner it was. So much good food, such a good bottle of wine, and such a decadent dessert!

So, my idea for the pears was scuttled into the background.

That is until we had another snow storm – again – this week. Yes. In April. I’m not going to whine, but let’s face it, we’re all a little over it.

I’m on a couple of deadlines this week, and as I settled in with notes to start laying out my first article on Monday, the snow caught my eye out of the window.

And immediately the apartment felt 10 degrees cooler. Brrr. I was making myself some tea to warm up when the pear caught my eye as I was putting the milk back in the fridge.

What would be more of a treat on a cold day than simmered pears with ginger, lemon, and warming spices?

Once these pears were done, and the spiced sugar syrup was ladled over them – they turned out to be the perfect thing on a cold winter day in spring.

Sichuan Peppercorn and Star Anise Braised Shingo Pears

Serves 4.

Ingredients:

1 cup water

½ cup mirin

1/3 cup granulated sugar

2 tablespoons lemon juice

1 tablespoon grated fresh ginger

2 teaspoons lemon zest

8 Sichuan peppercorns

2 star anise pods

2 Shingo (Asian) pears

Instructions:

In a large saucepan over medium heat, bring the water, mirin, and sugar to a light boil. When the sugar is dissolved, add the lemon juice, ginger, lemon zest, peppercorns, star anise, and pears to the pan.

Reduce heat to medium-low and cover the pan. Cook until the pears are fork tender, about 20 minutes.

Remove the pears with a slotted spoon and reserve.

Cook the syrup with the cover removed until it’s reduced and thickened slightly, about 15 minutes while stirring occasionally.

Serve pears with syrup.

Note: These guys are wonderful both warm and at room temperature.

Enjoy!

(Photos by Launie Kettler)

The post Sichuan Peppercorn and Star Anise Braised Shingo Pears appeared first on Teeny Tiny Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

We’re all brave, and we’re all fearful.

I can be pretty fearless in the kitchen. I throw flavors together like a drunk college student, and they generally work out pretty well.

But for no apparent reason, I’m terrified of any sort of preserving. Sure, I can quickle with the best of them – hello pickled onions – however some things just intimidate the bejesus out of me.

Like preserved lemons.

I keep contemplating making them. And even starting to make them. But then the nervous part of my brain kicks in and I just end up looking at a bunch of sliced lemon and some kosher salt.

Then I make a cocktail with the lemon and salt.

Because, “When life hands you lemons,” right?

My mother, on the other hand, is far more fearless about preserving than I am.  A few weeks ago, we were chatting and somehow preserved lemons came up.

“I don’t know why the thought of making them makes me a bundle of nerves!”

“Well, everyone gets nervous about weird things. There’s no shame in that. I’ll tell you what, I have a whole bunch of lemons I bought at the store and I can give preserving a couple of them a shot for you if you’d like.”

If “I’d like?”

So, I came home from my parents’ house last weekend with a jar of these bad boys, and I’m halfway through the jar.

They’re salty, bright, and oh, so, lemony.

In other words, everything I had been looking forward to.

So, thanks Mom.

And this is the recipe I keep making over and over.

I hope you like it.

Preserved Lemon and Pomegranate Chicken

Serves 2.

Chicken Ingredients:

¼ cup olive oil

1 large preserved lemon slice, roughly chopped, not rinsed

1 small shallot, roughly chopped

2 teaspoons pomegranate molasses

1 teaspoon ground cumin

6 chicken tenders

Blood Orange Salsa Ingredients:

1 small blood orange, divided into segments and sliced

2 tablespoons pomegranate seeds

1 tablespoon flat-leaf parsley, roughly chopped

1 ½ teaspoons preserved lemon liquid

Instructions:

In a mini-food processor, combine the olive oil, lemon, shallot, molasses, and cumin. Process until smooth.

Pour the mixture into a large, resealable plastic bag. Add the chicken to the bag, and close tightly. Work the bag with your hands, until all the chicken is well covered. Marinate in the refrigerator for 30 minutes.

While the chicken is marinating, combine all the salsa ingredients in a small bowl. Reserve.

Heat a grill pan over medium-high heat.

Place the chicken on the grill, and discard marinade.

Grill for 5 minutes, flip, and grill for 3-4 minutes more or until the chicken registers 165 degrees.

Place the chicken on a platter and top with salsa.

(Photos by Launie Kettler)

The post Preserved Lemon and Pomegranate Chicken with Blood Orange Salsa appeared first on Teeny Tiny Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Every year for my birthday Jedd gifts me with a new type of dried hot peppers. Pasillos, Chipotles, Arbol, etc. It’s a pretty great birthday gift because I get to play with new flavors – which of course is the gift that keeps giving.

However, my bag filled with bags of chilies in the pantry was becoming pretty bloated. I make a lot of Mexican food, but it’s pretty hard to blast through several years worth of peppers.

Until I concocted this recipe.

Now my poor hot pepper storage area is anemic. I keep making this dish over and over and over. It’s incredibly delicious, nearly hands off, spicy, and filling. I don’t even use burrito or fajita sized flour wraps, just two of the itty bitty street sized tortillas filled with meat and vegetables fill me up.

Of course, that could have something to do with the massive amount of shaved cabbage I top them with. It’s not only a gorgeous color contrast, it’s a little bit of a “gut bomb,” as my father likes to say.

I also like it topped with a titch of red onion. I tried it with pickled onions and while I thought it would be perfect in theory, in actually it took the spotlight away from the super rich and spicy sauce.

The only drawback that keeps me from declaring this an “easy weeknight meal,” is that you do need to have a few types of peppers on hand. But, they’re inexpensive and fairly easy to find so this might be a fun reason to go out and get some.

Because this really is the easiest weeknight meal ever. And it’s faster than takeout if you have cooked chicken on hand.

How fun is that?

Note: I came up with the idea for heating the peppers in the oven instead of cooking them on the stove from a cooking show. And wow. I completely misheard the cooking temperature and time. Do not cook these for “Five minutes at 350 degrees.” (Which is what I thought I heard.) When I opened the oven the peppers were smoking like crazy, and I had the sensation of being pepper sprayed. You want the oven to be set on low, and you want to get the peppers in and out. However, it does save time on washing dishes – so I wholeheartedly recommend the technique.

Chicken with Three Hot Pepper Sauce Tacos

Serves 2.

Ingredients:

2 dried pasilla peppers

2 dried guajillo peppers

2 dried chipotle peppers

2 cups chicken broth

½ roughly chopped red onion

2 tablespoons apple cider vinegar

2 tablespoons tomato paste

2 teaspoons dried oregano

2 teaspoon ground cumin

1 ½ cups shredded cooked chicken

Shredded red cabbage

Diced red onion

Watercress

Instructions:

Preheat oven to 200 degrees. Line a rimmed baking sheet with parchment, and place the hot peppers on the tray. Bake for 3 minutes.

Let the peppers cool down for a couple of minutes, and then stem and seed the peppers.

Place the peppers in a medium saucepan with the chicken broth and onion. Bring to a boil over medium-high heat, and then reduce heat to medium-low. Simmer for 10 minutes.

Add the vinegar and tomato paste, and cook for an additional 2 minutes.

Using an immersion blender process until smooth.

Stir in the oregano, cumin, and chicken.

Cook until warmed through.

Serve on tortillas with cabbage, onion, and watercress.

(Photos by Launie Kettler)

The post Chicken with Three Hot Pepper Sauce Tacos appeared first on Teeny Tiny Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Teeny Tiny Kitchen by Launie Kettler - 2M ago

In the fall our farmers market is busting at the seams with hot peppers. They range from medium hot, to “What the hell is wrong with you? Why would you eat that?”

I buy a pretty wide variety of the sane hot peppers, along with some of the “Why did I lose a bet with the Scoville Heat Scale,” level peppers too.

Then I bring them home, wash them, dry them, and freeze them. That way I always have them on hand for a quick chili or stir fry – or just to punish my mouth if I think it’s getting too metaphorically big for its britches.

On Saturday Jedd and I broke our typical routine and went out to lunch. We found a little hole in the wall with great reviews and split a plate of nachos. On the side, was a citrus habanero sauce. It was bright, and spicy, and on the way home we tried to suss out what might have been in the sauce.

At home, we cracked a beer and went through the fridge to see how we might recreate the sauce with what we had on hand. I emailed our friend Steve (the king of hot sauces) to see what his basic blend was – and with his guidance – and our best guesses, we created this little jar of deliciousness.

For the citrus angle I didn’t just want to use orange, or lemon or lime. We had a grapefruit that had been calling my name for days and I thought it would pair perfectly with the heat of the peppers.

Note, in the recipe yield I’m guessing that it was a little over a cup. But, it’s hard to gauge because Jedd and I went through a decent amount of it just standing over the saucepan.

This sauce costs less than a couple of dollars to make, and I guarantee it will make you very, very, happy.

Habanero Citrus Sauce

Yields: Approximately 1 cup.

Ingredients:

2 small habaneros, halved and seeded

2 large jalapenos, seeded and roughly chopped

2 small cayenne peppers, halved and seeded

1 large orange carrot, cut into 1-inch pieces

½ medium red onion, roughly chopped

1 ½ tablespoons olive oil

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

3 tablespoons rice vinegar

2 tablespoons apple cider vinegar

1/3 cup water

2 teaspoons honey

3 teaspoons lime juice

2 teaspoons grapefruit juice

1 teaspoon orange juice

Instructions:

Preheat oven to 375 degrees.

Fit a large rimmed baking sheet with parchment.

Toss the habaneros, jalapenos, cayenne peppers, carrot, and onion with olive oil and salt and pepper.

Roast for 10 minutes, and check the hot peppers. If they’re browned, remove them to a bowl. If not, check, them every few minutes. When the hot peppers are done, keep roasting the vegetables until they’re fork tender, about 10-12 minutes more.

Pour the rice, apple vinegar, and honey into a small saucepan. Stir in the reserved hot peppers and vegetables. Bring to a simmer over medium heat.

Reduce heat to medium low, and simmer for 10 minutes.

Using an immersion blender, process until smooth.

Stir in the lime juice, grapefruit juice, and orange juice.

Adjust seasoning to taste.

Store refrigerated in an airtight container for up to 2 weeks.

(Photos by Launie Kettler)

The post Citrus Habanero Sauce appeared first on Teeny Tiny Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

I should be tired of citrus fruits after this long winter of – well – citrus fruits. But, I’m not. In fact, when I cut into this orange a tear filled my eye because it was so beautiful.

(Although, to be fair, I wasn’t having the best day so seeing this little gem filled my heart with joy. I just wanted to set the record straight that I don’t always weep at the sight of citrus.)

For Christmas Jedd bought me the most beautiful present ever – a chest freezer. Of course, it’s in the living room because there’s no room for it in the kitchen. But that’s just a fun excuse to carry around frozen items from one room to another.

I’m a laughable freezer hoarder. Our apartment freezer was filled with frozen cherry tomatoes, berries, zucchini, squash, and scallions from the farmers market this fall. Which means that there wasn’t any room for things like, “chicken,” or “sausage,” or “ice cream,” or “more than one ice cube tray.”

So, now I feel like I have a whole world open to me. We have meats, and poultry in the living room freezer, along with every kind of nut flour imaginable. And of course, all the fun veggies I love to hoard. Boo ya.

But when I was getting ready to walk some chicken into the living room to freeze it, I decided to use it for dinner instead of saving it for a metaphorical rainy day. Because chicken and citrus just seemed like the perfect pairing along with a good glass of merlot.

Cast Iron Blood Orange Chicken Thighs and Carrots

Serves 2.

Marinade Ingredients:

¼ cup blood orange juice

1 tablespoon olive oil

2 teaspoons dijon mustard

½ teaspoon kosher salt

½ teaspoon lemon pepper

Chicken and Carrot Ingredients:

2 tablespoons olive oil, divided

1 teaspoon kosher salt, divided

1 teaspoon freshly ground black pepper, divided

4 boneless chicken thighs with skin

2 medium yellow carrots, cut into 1 ½-inch pieces

1 cup chicken broth

¼ cup dry white wine

1 blood orange, thinly sliced

1 tablespoon roughly chopped flat-leaf parsley

Instructions:

In a small bowl, whisk together the orange juice, olive oil, dijon, salt and pepper together.

Place the chicken into a large, resealable plastic bag.

Pour the marinade over the chicken.

Refrigerate for 1 hour.

Preheat oven to 350 degrees.

Heat olive oil, ½ teaspoon salt and pepper in a large cast iron skillet over medium heat.

When the oil is hot, add the chicken and discard marinade.

Cook chicken for 5 minutes.

Flip the chicken, add the carrots, and cook for an additional 7 minutes.

Turn the heat off, and add the broth and wine. Stir well to scrape up any browned bits.

Top the chicken with blood orange slices, and drizzle with remaining olive oil and season with remaining salt and pepper.

Bake for 15-20 minutes, or until chicken registers 165 degrees.

Garnish with parsley, and serve with pan sauce.

(Photos by Launie Kettler)

The post Cast Iron Blood Orange Chicken and Carrots appeared first on Teeny Tiny Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

I still keep good white wine around to add some flavors to sauces – but only just barely. My heart now officially belongs to dry vermouth. It makes pan sauces extra savory and velvety – and makes the kitchen smell like a 5-star restaurant.

For less than 5 bucks a bottle.

Oh, yes. I love vermouth.

And it also really, really pairs well with spicy food. So, when I was making my standard recipe the other night (we eat blackened chicken tacos at least two nights a week), it dawned on me that instead of cooking it in the instant pot to ultimately shred it, why not cook it on the stove and make a hearty sauce to go with it?

I liked it so much, that we had it for dinner three nights.

In a row.

Bonus: It’s fast, mostly hands off – as in 5 minutes of “work” –  and perfect for a weeknight meal.

Just pour a glass of wine, throw on a super short podcast, and enjoy the chicken.

Blackened Vermouth Chicken with Chilies

Serves 2.

Ingredients:

1 ½ tablespoons unsalted butter

2 teaspoons blackening seasoning

½ teaspoon kosher salt

4 boneless skinless chicken thighs

1 cup chicken broth

1/4 cup water

2 tablespoons dry vermouth

¼ cup diced green chilies

2 tablespoons roughly chopped flat-leaf parsley

Instructions:

Preheat oven to 350 degrees.

Heat the butter in a large ovenproof skillet over medium heat. Stir in the blackening spice and salt. Add the chicken to the pan and brown for 8 minutes. Flip and brown for an additional 5 minutes.

Add the chicken broth and stir up all the browned bits on the bottom of the pan.

Place the pan in the oven and bake for 12-15 minutes, or until the chicken registers 165 degrees.

Carefully pull the skillet out of the oven, and place on a burner. Add the water, vermouth, and chilies. Stir well.

Turn heat on medium and reduce sauce for 5 minutes.

Garnish with parsley.

Serving suggestion: Cooked rice loves this chicken dish!

(Photos by Launie Kettler)

The post Blackened Vermouth Chicken with Chilies appeared first on Teeny Tiny Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

My maternal grandfather farmed all day, enjoyed a tipple in the evening while he played guitar, adored his wife and family, and gave any spare time he had to anyone who needed a hand.

He didn’t have a greedy bone in his body.

Unless there was a grapefruit in the bowl in front of him.

I’ve never seen anyone enjoy fruit more than Grandpa. He dug in to his sugar covered grapefruit and wouldn’t look up while he devoured it. I think of him when I cut a ripe grapefruit in half and get that little citrus spray in my eyes that stings – but is oddly enjoyable.

Grapefruit exuberance runs in the family.

All of that said, I don’t know if he would care much for this recipe. I suspect it might be a little too “gilding the lily” for his taste. All he needed was grapefruit and sugar, and he was a happy, happy, man.

But who knows? He might love this. Butter is awesome, honey is amazing, and a titch of rosewater makes everything fragrant and lovely.

This recipe came about because of my cold – which is dulling my synapses by the long-continuing hour. It’s been a week and a half, and I’m mentally tripping over my feet at an astounding rate.

So, when I thought of some sweetly charred grapefruit, I thought some butter might go well with the sweetener.

I broiled the grapefruit and the butter completely slid off.

Because of course it did. That’s what butter does.

But then something magical happened. The butter in the bottom of the pan combined with the honey and made an eye poppingly delicious browned butter.

So, thanks cold? I really appreciated the treat.

Broiled Honey Butter Grapefruit

Serves 2.

Ingredients:

1 ½ tablespoons salted butter, room temperature

1 tablespoon organic honey

¼ teaspoon rosewater

1 large red grapefruit, halved

Instructions:

Preheat oven to broil.

In a small bowl, combine the butter, honey, and rosewater.

Divide mixture between the two grapefruit halves.

Place the grapefruit in a small metal pan.

Broil for 4 to 5 minutes, or until lightly charred.

Drizzle with the melted butter from the bottom of the pan.

(Photos by Launie Kettler)

The post Broiled Honey Butter Grapefruit appeared first on Teeny Tiny Kitchen.

Read Full Article

Read for later

Articles marked as Favorite are saved for later viewing.
close
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview