UNUSUALLY GOOD UNUSUAL PAIRS April 19, 2006 Susan Noble Family and Consumer Science Extension Agent

Vinegar on meat? Heat with sweet? If these strike you as strange flavor pairings, check out these recipes. I think you'll find these unusual combos to be unusually good.

The Balsamic Chops combine pork with vinegar. While we Southerners are used to heating up our barbecue with hot vinegar, the balsamic kind doesn't pack heat. It's a whole different flavor - sweet.

Balsamic vinegar, traditionally made from white Trebbiano grape juice, has a distinctive pungent sweetness no other vinegar has. The Italians like its sweet taste so much they even use it to sweeten fresh strawberries.

While vinegar on strawberries may be a little too unusual for some of us Southerners, balsamic vinegar is a wonderful way to add a touch of sweetness to dishes without all the calories of sugar. Per tablespoon, balsamic vinegar has 15 calories and 3 grams of carbohydrate compared to sugar's 45 calories and 12 grams of carbohydrate.

So if you have not yet purchased a bottle of balsamic vinegar, get one. I believe you'll find it a useful addition to your healthy pantry. But the stuff can be pricey so shop carefully.

True "Aceto Balsamico Tradizionale" from Modena, Italy, is produced in limited quantity by a long and complicated process making it as expensive as fine wine. Fortunately, for the average cook, less expensive versions are also made in Modena and elsewhere. Do check labels to be sure you are getting true balsamic vinegar, not a mixture of white vinegar and caramelized brown sugar.

Cajun Shrimp mixes sweet onions with the heat of Cajun seasoning to create the typical piquant flavor of the Louisiana bayou. Cajuns so love this combo of sweet heat they have developed a sauce called piquante sauce they use on just about everything. The sauce of this dish might not be piquant enough for a real Cajun as it reminded me of French onion soup

Preparing this recipe was my first experience with light butter. It has the great flavor of butter with 60 percent less cholesterol and 50 percent less fat. Light butter has become my spread of choice.

Mention chicken to any self-respecting Southerner and visions of fried chicken will fill their brain. But how about Indonesian-flavored chicken?

I recently visited a cousin in New Bern, and she served this dish. It's a good company dish for the busy working woman as the chicken is prepared in advance and marinated overnight. For the dinner, just pop the chicken in the oven.

If you enjoy Chinese food, I think you'll like this version of chicken. It might even replace fried chicken on the Southern hit parade of foods. Well, maybe.

If you open a can of chicken broth for this recipe, freeze the unused broth in ice cube trays. Then toss your broth cubes in a freezer bag and keep them in the freezer. The next time you need just a bit of broth, thaw a couple of cubes.

Sprinkle chops with lemon pepper. Heat oil in heavy skillet coated with cooking spray over medium-high heat; add chops. Cook chops about 3 minutes on each side or till browned. Remove chops from pan and keep warm. Combine vinegar and broth in skillet, stirring to loosen any browned bits from the pan. Cook over medium-high heat 4 minutes or till mixture is reduced to a thin sauce. Spoon sauce evenly over chops.

Serves 4 (1 chop) at 242 calories each.

Recipe adapted from Weight Watchers.

Since I've been diagnosed with prediabetes, I've started using the new higher-fiber pastas to help control carbohydrates. The color of these pastas may be a little strange, but they taste just fine.

Cook pasta according to package directions, omitting fat; drain. Meanwhile, melt butter in large nonstick skillet over medium-high heat, stirring till butter melts. Add onion, and cook, stirring constantly, for 3 minutes. Add shrimp and Cajun seasoning; cook 3 minutes more or till shrimp are done, stirring constantly. Remove shrimp mixture from heat. Divide pasta evenly among 4 shallow bowls. Spoon shrimp mixture over pasta. Add water to pan drippings, and cook over high heat 30 seconds; pour evenly over each serving.

Yields 4 servings at 232 calories each.

Recipe from Weight Watchers.

It's worth the time and effort to grate fresh ginger for this recipe. If you have any root left over, put it in the freezer till the next time you need fresh ginger. It's great to have on hand for Chinese cooking.

Combine honey, soy sauce, garlic, and ginger root in small saucepan; cook over low heat till honey melts. Arrange chicken pieces in large, shallow baking dish, with skin side down; pour sauce over chicken. Cover dish tightly with aluminum foil. Marinate overnight in refrigerator.

To cook chicken, preheat oven to 350 degrees. Place dish in oven and bake for 1/2 hour. Uncover pan, turn chicken pieces skin side up, and raise temperature to 375 degrees. Continue baking till chicken is done (juices should run clear) and sauce is a rich dark brown.

Recipe adapted from the barefoot contessa cookbook.

The use of brand names in this column does not imply endorsement by the North Carolina Cooperative Extension Service of the products or services named or criticism of similar ones not mentioned.

E-mail address: Susan_Noble@ncsu.edu

Mailing address:
P. O. Box 2280
Lumberton, NC 28359-2280

Phone: 910-671-3276
Fax: 910-671-6278

Date Created 4/18/06