Archive for December 2011

These grilled spiced pork kebabs are flavored with a North African marinade. Two pounds of pork can make kebabs for eight if you add grapes to the skewers and pair the kebabs with a spinach salad. The grapes add juiciness so there's no need for a sauce. And the grilled kebabs suit the “street cart” way of dining that consumers are embracing today. Recipe at: http://ciaprochef.com/grapes/recipe25/

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Fresh grape juice with a hint of lavender soda is a refreshing beverage option. Omit the lavender for kids and add a splash of gin for the grownups. Recipe at: http://ciaprochef.com/grapes/recipe17/

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Grapes have thrived in the Mediterranean region since pre-biblical times, and consequently, table grapes fit seamlessly into many Mediterranean dishes. This North African-inspired Chicken Tagine pairs sweet and cooling grapes with spices such as cinnamon, ginger, tumeric and cayenne. By adding roasted red grapes to his tagine, Chef Samuel stretches two pounds of thighs to serve eight. Recipe at: http://ciaprochef.com/grapes/recipe18/

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Pairing traditional Mexican flavors with grapes and brie make these quesadillas a delicious play on sweet and heat. The fresh grapes provide the sweet component and appetizing element of surprise that balance the hot jalapeños in the quesadilla. The green grape and arugula salad can be served as an appetizer or entrée. Recipe at: http://ciaprochef.com/grapes/recipe12/

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