Pineapple Adobo Chicken Salad

INGREDIENTS

4 pounds pulled chicken
2-scallions, cut into thirds
¼-teaspoon black peppercorns
1-lemon, halved
⅔-cup mayonnaise
¼-cup sour cream
½-teaspoon Dijon mustard
2 or 3-pale green celery ribs, cut into medium (¼-inch) dice

½-cup minced onion or finely sliced scallion, optional
½-cup almond or cashews, broken into bite-size pieces
¼-cup plantain chips chopped
3-tablespoons chopped fresh tarragon, parsley, or chives, plus extra for garnish
Salt and ground black pepper, to taste
2-tablespoons Bellisari's Pineapple Adobo Spread

DIRECTIONS

In the Smart Multi Cooker from Tupperware, Steam chicken for 12-15min

Add scallions and peppercorns to water, cover and bring to a rolling boil. Turn off heat and slip chicken pieces into the hot water. If needed, add boiling water from the kettle to cover chicken with water by 2 inches. Replace the lid and let chicken rest in the hot water for about 2 hours. Do not turn the flame back on: The pot will retain enough heat to cook chicken thoroughly and safely. (To test, cut into 1 piece of chicken and check the meat near the bone. If it is still pink, return the pot to low heat, bring the water to a simmer and simmer 10 minutes more.)

Lift chicken out of the cooker. Remove and discard bones, skin and fat. Pat the meat dry with paper towels, then cut or shred into small bite-size pieces and transfer to a bowl. (Meanwhile, simmer cooking liquid until tasty, strain and refrigerate or freeze to use as chicken stock.)

In a bowl, whisk together juice of ½ lemon, mayonnaise and sour cream. Whisk in mustard or brine, if using. Taste and adjust the seasonings and thickness to your liking. Pour over chicken, scraping the bowl clean with a rubber spatula.

Step 5

Add celery, plantains, Bellisari's Pineapple Adobo Spread, onion if using, nuts, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with herbs before serving.

Warm Redskin Potato Salad

INGREDIENTS

3 pounds small red-potatoes (about 2 inches in diameter), washed well
10 slices bacon, cut crosswise into 1/4-inch strips (about 1/2 pound)
1 large onion, chopped (about 1 1/2 cups)
1 jar Bellisari’s Saigon Street Sauce
2 tablespoons chopped fresh parsley leaves

DIRECTIONS

In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes. While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain. Drain potatoes and let stand until cool enough to cut. Cut potatoes and put in a bowl and combine with bacon. Keep mixture warm, covered. Save four tablespoons of fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes. Add Bellisari’s Saigon Street Sauce and simmer 2 minutes. Add onion mixture to warm potatoes with parsley, tossing gently, and season with salt and pepper.

Serve potato salad warm or at room temperature, garnished with parsley.

BALSAMIC SHALLOT COLD PASTA SALAD

INGREDIENTS

8 ounces Farfalle
2 handfuls arugula chopped
1 cup cherry tomatoes halved or quartered
½ cup oil-packed sun-dried tomatoes drained and sliced
½ cup sliced Kalamata olives
¾ cup crumbled feta cheese
½ red onion finely diced
3 tablespoons chopped parsley
2 tablespoons pine nuts toasted
1 cup Bellisari's Balsamic Shallot & Black Garlic Spread
2 tablespoons EVOO

DIRECTIONS

First, cook the pasta according to the package instructions. Then drain and let the pasta cool.

Next, chop the salad ingredients and prepare the balsamic vinaigrette by whisking together Bellisari's Balsamic Shallot Spread and EVOO.

Then toast the pine nuts in a pan over medium heat until golden brown. Lower the heat when needed.

Add all ingredients to a large bowl. Toss until everything is combined. S&P to taste. Chill to serve.

Spicy Fig Manhattan

INGREDIENTS

1 tablespoon Bellisari's Blistered Jalapeno Fig Spread
2 oz of aged rum
1/2 oz lime juice
2-3 dashes of aromatic bitters (generous dashes)
3oz club soda (lime flavored sparkling water works great)
Slice of lime for garnish

DIRECTIONS

In a shaker, add ice, Bellisari's Blistered Jalapeno Fig Spread, rum, lime juice and bitters.
Shake until the spread is well dissolved. Add in the club soda and stir it together.
Pour into a short glass with ice and serve with the wedge on the rim.

Like garlic, leeks, and onions, shallots are a flavor-building vegetable in the allium family. They’ve been a common ingredient in Asia and the Middle East since ancient times, with crusaders bringing them home to Europe in the eleventh century. Today, shallots are a staple in both home kitchens and restaurants as well as in two of our favorite products – our award winning Balsamic, Shallot & Black Garlic Spread and our Blue Cheese, Honey & Shallot Spread.

There are a few different varieties of shallots; the most common are Jersey shallots and French Grey shallots. Jersey shallots are plump and round, while French Grey shallots are the slightly smaller and longer ones with gray-tinted skin. French Grey are the choice of many restaurant chefs, but Jersey shallots are more readily available in most supermarkets.

Shallots, as mentioned, are in the onion family.  In the onion family, they grow from a bulb (called the mother) in clusters (the daughters!). Fun fact –  shallots and other guys who make you cry when you cut them are called lacrimators. Perhaps you’ve dated one! 😂

Knowing about the taste and texture of shallots, as well as the perfect way to use them in food recipes, can be a big help when you are cooking. For example, you have your recipe ready and it asks for shallots.  But you only have white or yellow onions on hand. Can shallots and onions be used interchangeably?

Sorry but no, in most cases they cannot. The difference between shallots and onions is three fold – the way they grow, their taste, and how to use them in recipes.

Onions and shallots may be from the same family, but they are definitely different.  Shallots grow differently from onions. Regular onions grow as a single bulb, but shallots grow in clusters, more like a head of garlic does.

Do Shallots and onions taste the same? Again, the answer is no. Shallots have a milder taste and smell than onions do.  It is often common for shallots to be eaten raw, since their flavor is so delicate. In addition, when shallots are cooked, they lose their flavor quickly, so if the recipe is asking for cooked onions (like in a stir fry ) then onions are preferable.

Use shallots in recipes such as salads or in a vinaigrette. They’ll add an onion-like flavor without too much of a bite. This makes them especially good as a seasoning in raw applications like vinaigrettes or salads, where they add onion flavor without too much punch, or in slow roasted or braised dishes, where their sweetness can really enhance a dish without watering it down. The flavor of shallots is mild and sweet with just a hint of garlic flavor. Gourmet chefs love to use them since they don’t have the tangy bite that onions do.

One great way to try shallots is by trying either one of our spreads that feature the subtle but tasty vegetable – our award winning Balsamic, Shallot & Black Garlic Spread and our Blue Cheese, Honey & Shallot Spread. However you decide to use them, have no fear of the shallot. After a little experimenting, I’m sure you’ll be wondering why you haven’t tried them before. If you have any shallot ideas or stories, we’d love to hear about them in the comments. Happy experimenting from all of us at Bellisari’s!

Try our new Spicy Pineapple Adobo Margarita! It is a bold flavor combo that is sure to be your new favorite drink. 

These tacos are the perfect combo of sweet and spicy. Try out this new recipe on your next Taco Tuesday.