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Spicy Chicken and Starfruit |
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| 2
tablespoons balsamic vinegar or red wine vinegar |
| 1
tablespoon olive oil |
| 1/2
teaspoon dried rosemary, crushed |
| 1/4
teaspoon ground cumin |
| 1/8
teaspoon ground coriander |
| 1/8
teaspoon black pepper |
| Dash ground
red pepper |
| 2
medium star fruit (carambola), sliced |
| 8
small green onions, cut into 2-inch pieces, and/or 4 small purple
boiling onions, cut into wedges |
| 4
medium skinless, boneless chicken breast halves (about 1 pound total) |
| 2 cups hot
cooked rice |
| 2
tablespoons peach or apricot preserves, melted (optional) |
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| In a small
bowl combine vinegar, olive oil, rosemary, cumin, coriander, black
pepper, and red pepper. On eight 6-inch skewers alternately thread
carambola and onions. Set aside. |
| Grill the
chicken on the rack of an uncovered grill directly over medium heat for
12 to 15 minutes or until chicken is tender and no longer pink, turning
and brushing once with the vinegar mixture. Place kabobs on grill rack
next to chicken the last 5 minutes of grilling, turning and brushing
once with vinegar mixture. |
| Serve chicken
and kabobs over rice. If desired, drizzle with preserves. Makes 4
servings. |
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Carambola Cocktail |
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1/2 fresh
Carambola ( starfruit )
1/3 cup orange-flavored liqueur, such as Cointreau or Grand Marnier
3 cups ice cubes
1/2 cup white rum
1 cup freshly squeezed orange juice |
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| Devein the star fruit
by removing the tough fibrous rib that runs along each edge. In a blender,
purée half a star fruit with the liqueur. Add ice, rum and orange juice.
Blend until cocktail is smooth and frothy. |
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