Tag Archives: Marinades

Baked Quince with Spiced Dry Plum Sauce

Baked Quince with Spiced Dry Plum Sauce
Serves 6
The Quince is a small deciduous tree, related to apples and pears, and like them has a pear-shaped fruit, which is bright golden yellow when mature. The fruit’s unique fragrance, hinting of pineapple, guava and Bartlett pear, can perfume a room. All commercial varieties are too hard, sour and astringent to eat raw, but the quince’s whitish-yellow flesh softens and turns an attractive pink when cooked. It’s high pectin content makes it ideal for preserves, and its sharp, distinctive flavor complements a wide variety of dishes. This typical English recipe is a wonderful accompaniment for roasted meats and wild game.
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  1. 3/4 cup Fresh Lemon Juice
  2. 24 Pitted Prunes
  3. 3/4 cup Water
  4. 3/4 cup Pure Maple Syrup
  5. 2 Tbsp. Salted Butter
  6. 4 Quince
  7. 2 sticks Cinnamon
  8. Pinch of Ground Allspice
  9. Pinch of Ground Nutmeg
  1. Puree lemon juice and prunes together in a blender, and pour into a medium-size bowl.
  2. Add water and maple syrup to bowl and stir to combine.
  3. Spoon a little of this mixture into the bottom of a 9” x 13” Pyrex baking dish.
  4. Peel skin from the quinces with a vegetable peeler or a sharp paring knife. Cut quinces in half. Core out the seeds and place them, cut side down, in prepared baking dish.
  5. Pour remaining sauce over the tops of the quinces.
  6. Add cinnamon sticks and lightly sprinkle tops with allspice and nutmeg.
  7. Cover with aluminum foil, shiny side inside.
  8. Bake at 325° for 1 hour and 20 to 30 minutes.
Nino Salvaggio https://www.ninosalvaggio.com/

Great Kabob Recipe Ideas for Late Summer

I love kabobs on the grill, and we certainly have some fabulous ones to choose from at Nino’s. From Italian Marinated Chicken to Chinese BBQ Marinated Beef, there’s something for everyone.

For me, when I’m not buying one of Nino’s huge, meaty kabobs, I construct my own custom creations, which are every bit as impressive and delicious. They also give me the opportunity to offer my guests even more variety. All of these ideas can be assembled the day before and kept in your fridge (covered) until you’re ready to grill them.

Here are some of my favorites:

One of my all-time favorites is the Smorgasbord Kabob. I begin the skewer with bell pepper and onion followed by a 2” cube of chicken breast, a 2” piece of Italian sausage, a jumbo shrimp, and a 2” cube of pork tenderloin. I finish it with an end cap of bell pepper and onion.

I don’t marinate these kabobs. I just season them with oil, salt, and pepper. After they’re grilled, I place each kabob on a bed of white rice, and I either top it with a generous ladle of my Thai Peanut Curry Sauce, with some chopped, fresh cilantro and crushed, salted peanuts, or I take a different direction altogether and brush it liberally with my Sweet Maple Chipotle Grilling Sauce just before taking it off the grill, and then once again, just before serving.

Another favorite of mine uses fresh lemon grass as the skewer. I purchase one stalk for each kabob, trim each to about 8” to 10”, and soak each one in cold water for a couple of hours. For this recipe, I begin and end the kabob with bok choy and red onion. In the middle, I have chicken, shrimp, chicken, sea scallop, and more chicken.

After skewering my ingredients on the lemon grass stalks, I marinate the kabobs for a couple hours in my Thai Lemongrass Dressing and Marinade. Then I grill them.

One excellent way to serve these kabobs is over a bed of stir-fried, julienned, napa cabbage; julienne red onion; finely sliced red chilies, and match-stick carrots dressed with some of the Thai Lemon Grass Dressing.

My last suggestion is a bit tropical and colorful and perfect for multiple sauces. It’s all chicken, but between each 2” cube of chicken breast, you’ll skewer an equally sized piece of each of the following: fresh pineapple, colorful bell pepper, red onion and partially cooked hickory-smoked bacon (one strip), folded up into a 2” packet.

You have some sauce choices here, but here are three of my favorites:

  1. My Mongolian Marinade and Dressing
  2. Any sweet and sour marinade and sauce
  3. Sweet Baby Ray’s Barbecue Sauce

If you want, you can garnish with a chopped mixture of fresh mint, cilantro or green onions.

For more about kabobs or for tips on how to grill your kabobs, check out these helpful guides: