Pesto Two Ways

Red and Basil Pesto

 Woza!  I can't believe that I totally missed April with a blog post.  My life has just been really busy and with

all the craziness, the blog entries suffered.

Well today I'm back in the kitchen!

This week has been full of memories of last year's vacation to Italy.  My friend Wanda and I have been reading journals and sharing quotes.  We recalled and laughed about funny moments that merited subsequent pinky swears that we'd carry those stories to our graves!  That's what best friends are for? Right?  It was an amazing trip and we made wonderful new friends that we hope to get to see again someday.

One of the highlights during the first week of the trip was a wonderful experience we had visiting Monterosso and the day we spent with Daniella.  So in tribute to that memory, today I made pesto!

Fortunately fresh basil is available in my local grocery so I can   enjoy it anytime I am inclined (which is pretty often).  I'll follow with a couple of additional blog entries soon (I promise) for incorporating the pesto into other recipes.  In the meantime, just plain good for slathering on toasted bread or as dippers from fresh veggies!

Recently I brought home some old dishes that I found stored away that belonged to both of my grandmothers.  The small bowls with stripes were used at my grandma Helen's restaurant as well as a couple of crockery bowls, one being grandma Helen's and the other grandma Mary's.  You'll see these heirlooms in the photographs.  As I was cleaning up, I couldn't help but think that these two women would have never ever thought of making anything like pesto nor believed any any such concoction would be served in these bowls.  I also best they would be surprised, and hopefully proud, that their bowls are still around and being used in their granddaughter's kitchen.

Grapefruit Balsamic Glazed Chicken Breasts

I made a huge purchase of pink grapefruit and I've been searching for ways to use them up! (What was I thinking?!?!?)

I love grapefruit and the bag was a good buy, but honestly, I've shared and shared and I still have plenty!  These guys take up so much space in the veggie drawer.  In effort to reduce the stash,  I've been racking my brain trying to figure out how use them  besides eating them for breakfast, juicing them and making sorbet (not that those are bad options).

Ah ha!  An idea blooms....after all it is spring and the weather here has been unseasonably warm and what goes with warm weather?  Of course, cookouts!   A quick trip through the local Price Chopper for some chicken breasts and a jalapeno pepper and oh, a freshly filled backup tank of propane and I was soon back home putting on my apron and firing up the Weber.

I gathered ingredients from the fridge and cabinets, totally flying by the seat of my pants and completely unsure of the end result.  I have to say I was pleased with the result and plan on fixing this recipe again soon.  Many of the items included in the recipe came from The Olive Tree. 

Grapefruit Balsamic Glazed Chicken Breast
Serves 2

Ingredients:

2 skinless boneless chicken breasts
2 teaspoons of Butter Extra Virgin Olive Oil  
1 teaspoon of Smoked Bacon Chipotle Salt  
2 ruby red or pink grapefruits
1 Tablespoon brown sugar
1 Tablespoon granulated sugar (or more to suite your taste preference)
1 Tablespoon Grapefruit Balsamic Vinegar
1 teaspoon finely minced jalapeno (seeds and membranes removed)

Directions:
Prepare the chicken breasts for grilling by coating them well on both sides with the Butter Olive Oil.
Season the chicken breasts on both sides with the Smoked Bacon Chipotle Salt.
Set the chicken  aside while you prepare the glaze.

Halve and section one of the grapefruits, removing all the seeds.  Place sections in a medium saucepan.
Squeeze any remaining juice from the grapefruit into the saucepan.
Halve and squeeze the juice from the second grapefruit, removing any seeds, into the saucepan.

Add the brown sugar and granulated sugar to the grapefruit. Taste and adjust sugar if necessary.
Add the jalapeno pepper and bring the mixture to a rolling boil.  Stir occasionally to prevent any sticking.
Boil the mixture until it reduces by half.
When the mixture is reduced, stir in the Grapefruit Balsamic Vinegar and mix thoroughly.
Boil another 5 minutes and remove from heat.

Grill the chicken breasts.  After the initial chicken flip, baste the cooked side of the chicken breast with the grapefruit balsamic reduction.  When chicken has cooked completely, flip again and brush he unglazed side of the chicken with the sauce.
(I know, I know.... you aren't supposed to flip meat more than once while grilling, but I did flip these a couple more times to get a nice glaze on them.    
Remove from the grill and serve.

To accompany the chicken, I grilled  asparagus spears  seasoned with sea salt, cracked black peppercorns and a little drizzle of the Butter Olive Oil. I put them on the grill when the chicken was nearly done.  Give the pan a shake a time or two during the cooking so the spears cook evenly.

Once plated, I topped it with a grating of fresh Parmesan cheese and a few pignoli (pine nuts).

...and that's What's Cooking at Cathy's ~ Enjoy!