Pomegranate Molasses Salad Dressing

I can’t believe that here in Georgia, summer is technically over as most of the children in public school return to classes today!!  Maisie has two weeks remaining to her summer break but she would happily return to school today as she loves school and her teacher.  In my mind it’s still summer as it’s Georgia and HOT outside!  With that being said, most meals are quick, cold or made on the grill.  Those three factors were a consideration this month when choosing a recipe for this Secret Recipe Club reveal.  This month I was assigned Sawsan’s blog, Chef in Disguise.  We were super excited when we perused Sawsan’s blog because she lives in the UAE and shares easy and authentic middle eastern, Levantine and arabic recipes and we adore middle eastern food.  We also knew that it would be a great opportunity to use some of our rarely-used pantry items in a new and different way.  Sawsan had quite a few recipes that caught our attention including her Kofta bi tahini which would have been made with sweet potatoes to better fit in with our diet; and then two totally off-diet and non-middle eastern treats, sfogliatelle, one of my favorite Italian treats and my all time absolute-favorite-cake-ever, Swedish prinsesstarta. But as I said, it’s hot here in Georgia and we’re trying to eat healthy so a new and interesting dressing on a salad topped with some sesame crusted seared Ahi tuna won the recipe contest.  We chose Sawsan’s Ponegranate molasses salad dressing because it sounded totally delicious AND we had all the ingredients in our pantry.  Big Win! 

I don’t know why the lemon and garlic were left out of this picture, but trust me, they made it into the dressing.  I love that we were able to use two of our rarely used ingredients in a new and delicious way.  We generally use pomegranate molasses when making Fesenjān and sumac combined with garlic powder, dusted onto poultry before roasting, makes for an easy and delicious way to make a bird. 

We followed Sawsan’s recipe for the dressing pretty closely, but since we have an abundance of mint growing in the garden, we used fresh instead of dried.  Also, Sawsan mentioned in her post that balsamic or apple cider vinegar could be used, each giving the dressing a different flavor profile.  We decided to split the difference and play off the sweet, sour and the tart notes of the dressing and used both types of vinegars.  Our decision to use both vinegars made for a totally delicious sweet, tart, complex and well balanced dressing.  I especially liked the mint component of the dressing, subtle and a wonderful addition.  We stored the extra dressing in a glass jar in the fridge and just gave it a shake each time we used it. 

Check out Sawsan’s blog for not only fabulous recipes and photos, but also for an interesting look at her culture, the country in which she lives and of course a few glimpses of her cute little kids.

Pomegranate molasses salad dressing (adapted from here)

• juice of one lemon (about 1/4 cup)
• 1/4 cup olive oil 
• 2 TBS. Vincotto 
• 2 TBS. apple cider vinegar  
• 4 TBS. pomegranate molasses
• 2 large cloves of garlic minced
• 2 large fresh mint leaves
• 1/2 teaspoon sumac
• 1/2 teaspoon salt
• half of a red onion finely chopped
• black pepper to taste

Add all the ingredients to the jar of a blender and process until well combined.  

Enjoy!!

My previous Secret Recipe Club Recipe Posts: 

Beef Keema  
Roasted Grape Tomato, Garlic & Poblano Ragu
Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries 
Zesty Zucchini Skillet 
Garlic Seafood in Coconut Milk 
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry

An InLinkz Link-up

Honey Spiced Game Hens

Cornish Game Hens are a delicious alternative to everyday chicken.  When cooked properly they are tender, sweet and juicy and because they are small they cook quickly.  I know that it looks like a giant chicken half on the plate but it’s actually a salad plate in the picture.  Anyhow, this is a delicious one pan meal that has the perfect balance of spice, sweet and sour and from start to finish takes less than an hour .  Also, because it’s made in one aluminum foil lined pan, clean-up is just as quick and easy, a perfect weeknight, or any night meal.  This of course could also be made with chicken pieces if Game Hens aren’t your thing.

Honey Spiced Game Hens 

• 2 Cornish game hens, cut in half (or four pieces of chicken, breasts and/or thigh quarters)
• vegetable oil or oil of your choice
• 1 lb. baby carrots
• 20 cloves fresh garlic
• 1 lb. fresh button mushrooms 
• 2 tsp. granulated garlic powder 
• 2 tsp. dark chili powder 
• 1/2 tsp. onion powder 
• 1/2 tsp. coriander 
• 1 tsp. sea salt 
• 1 tsp. cumin 
• 1/2 tsp. chipotle chili powder  
• 1/2 cup honey 
• 3 TBS apple cider vinegar 

Preheat oven to 450F.  Line a roasting pan with aluminum foil and spray with cooking spray.  Add the carrots and whole garlic cloves to the pan.  Drizzle with one Tablespoon of oil and toss to coat well.  In a small bowl combine the garlic powder, chili powder, onion powder, coriander, salt, cumin & chipotle chili powder and mix well.  Sprinkle one Tablespoon of the spice mixture onto the carrots and garlic and toss to coat well.  Place the roasting pan into the oven and bake for 20 minutes, stirring once at the 10 minute mark. 

In a microwave safe measuring cup, heat the honey slightly, until runny, and stir in the apple cider vinegar, set aside.

Wash the game hen pieces and pat dry. Drizzle a small amount of oil over the game hens and rub it in with your hands to lightly coat all the pieces. Sprinkle the remaining spice mixture over all sides of the game hens.  Once the carrots and garlic have cooked for 20 minutes, remove the pan from the oven and add the mushrooms, stir to mix all the vegetables.  Place the game hen pieces on top of the vegetables, skin side up and return the pan to the oven.

Bake for 30 minutes.  At the 10 and 20 minute marks, drizzle one Tablespoon of the honey mixture over each of the game hen pieces.  Once plated drizzle a little more of the honey mixture over each piece.

Enjoy!

Steak with Bourbon & Brown Sugar Barbecue Sauce

Maisie adores nice, rare, perfectly grilled steak, especially if it has been marinated in a delicious, slightly sweet sauce just like this Bourbon & Brown Sugar BBQ Sauce.  I marinated the steak for a few hours in some of the sauce and then grilled the steak, brushing a little bit more on as it cooked.  This sauce was absolutely delicious and would also be fabu on some ribs so that will be my next go with it.  I served the steak with a little salad, drizzled with the Fig Balsamic Dressing from this recipe, and my Hasselback Potatoes with Garlic Sour Cream.  A totally delicious, rich and filling meal. 

Steak with Bourbon & Brown Sugar Barbecue Sauce (adapted from here)

• 1 cup ketchup 
• 1/2 cup bourbon
• 3 tablespoons Whey Low Gold or brown sugar 
• 3 tablespoons mild (light) molasses 
• 3 tablespoons apple cider vinegar 
• 2 tablespoons Worcestershire sauce 
• 1 tablespoon soy sauce 
• 1 tablespoon Dijon mustard 
• 11/2 teaspoons liquid smoke 
• 1 teaspoon onion powder 
• 1 teaspoon garlic powder 
• 1/2 teaspoon dried crushed red pepper flakes   
• 1/2 teaspoon freshly ground black pepper 

Bring all the ingredients to boil in saucepan over medium heat, stirring occasionally. Reduce heat; simmer until sauce is reduced to 2 cups, stirring often, about 10 minutes.  Can be made 2 weeks ahead. Cover & chill. Use at room temperature.

I marinated the meat for a few hours in some of the sauce and then brought the meat to room temperature before grilling.  As the meat grilled I brushed on additional sauce.  Allow the cooked meat to sit for about 15 minutes before slicing.

Enjoy!