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blue berry with chicken?

post #1 of 13
Thread Starter 

i'm thinking that cranberries are used with turkey and beef all the time

raspberry sauce/dressings go REALLY well with steaks/burgers, salmon, chicken

strawberries go well in a chicken salad sandwich. and its acid goes well with beef too.

not really related, but pineapple goes well with beef  and chicken for the same reason, its acidic...

 

 

but i'm wondering if theres a way to make blueberry sauce that goes with chicken without making it sweet like a dessert?

 

i mean, thai food has a bit of sweetness in it, but it has a great kick to it too.

 

so anyone know, or can think of a recipes that may go well with chicken that uses blue berries?

 

i was thinking of making some sort of pasta with the blueberries mixed with some sort of cream cheese to make the sauce...but cream cheese and blueberries make GREAT cheese cakes, so maybe not....

post #2 of 13

I would consider some safer options like lemon, dijon, blue vein and perhaps even doing a dribbling oil using apricot kernel as a background flavour!!

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post #3 of 13

I've occasionally used redcurrants with duck - never used it with chicken - and I would think blueberries would be too pudding-y.

post #4 of 13
Thread Starter 

humm...perhaps.

 

i've tried making a pina colada chicken which turned out quiet well (chopped up pineapples with shredded coconut) 

as did apricot with almonds

 

i guess i'll leave the blueberries for now... 

post #5 of 13

I hate to disappoint you Hadikhan, but;

 

quotes

"raspberry sauce/dressings go REALLY well with steaks/burgers, salmon, chicken"

Absolutely not.

"strawberries go well in a chicken salad sandwich. and its acid goes well with beef too."

Absolutely not.

"pineapple goes well with beef  and chicken for the same reason, its acidic..." 

Absolutely not with beef. Pineapple and chicken might work, the taste, not the acidity.

"pasta with the blueberries mixed with some sort of cream cheese to make the sauce..."

Please don't.

 

There's a groundrule in cooking; do not combine fresh fruit with meat or fish.

Keep it simple, that usually works best.


Edited by ChrisBelgium - 3/17/11 at 5:58am
post #6 of 13
Quote:
Originally Posted by ChrisBelgium View Post

I hate to disappoint you Hadikhan, but;

 

quotes

"raspberry sauce/dressings go REALLY well with steaks/burgers, salmon, chicken"

Absolutely not.

"strawberries go well in a chicken salad sandwich. and its acid goes well with beef too."

Absolutely not.

"pineapple goes well with beef  and chicken for the same reason, its acidic..." 

Absolutely not with beef. Pineapple and chicken might work.

"pasta with the blueberries mixed with some sort of cream cheese to make the sauce..."

Please don't.

 

There's a groundrule in cooking; do not combine fresh fruit with meat or fish.

Keep it simple, that usually works best.


 

 

Are we disagreeing with facts here or opinions?  I don't think it's up to any of us to disagree with someone's opinion of taste.  Some of these combinations are not at all appealing to me but I'm sure someone with culinary knowledge can make them work.  Pork is often paired with apples or pineapple.  It's not my cup of tea but if such a large portion of the population likes it then who am I to say "absolutely not?"  It's just a preference.

 

Duck is more often paired with fruit than not.  I've been known to make a mean seared duckbreast with blackberry sauce. 

 

To the OP I say that often you will see wild fowl paired with fruit.  It has a strong flavor and often benefits from the acidity and sweetness.  However, you can't get a more bland meat than chicken.  I'm sure you enjoy your chicken salad with strawberries, however I'd say that chicken benefits more from savoury influences than sweet.  Afterall you don't want to serve up a blueberry chicken cheesecake.
 

 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #7 of 13

Make a Blueberry Marmalade using Balsamic Vin, served  under  cold chick. or fowl, balsamic counters sweetness

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #8 of 13
Quote:
Originally Posted by Koukouvagia View Post

Are we disagreeing with facts here or opinions?  I don't think it's up to any of us to disagree with someone's opinion of taste.  Some of these combinations are not at all appealing to me but I'm sure someone with culinary knowledge can make them work.  Pork is often paired with apples or pineapple.  It's not my cup of tea but if such a large portion of the population likes it then who am I to say "absolutely not?"  It's just a preference.

 

Duck is more often paired with fruit than not.  I've been known to make a mean seared duckbreast with blackberry sauce. 

 

To the OP I say that often you will see wild fowl paired with fruit.  It has a strong flavor and often benefits from the acidity and sweetness.  However, you can't get a more bland meat than chicken.  I'm sure you enjoy your chicken salad with strawberries, however I'd say that chicken benefits more from savoury influences than sweet.  Afterall you don't want to serve up a blueberry chicken cheesecake.
 

 


I'm sure you're right, Koukou, after all, I'm as you suggest only an unworthy culinary ignorant.

 

So I'm humbly correcting my own words; "There's a groundrule in cooking; do not combine fresh fruit with meat or fish"

into "There's a groundrule in cooking to be very careful with using fresh fruit in savory dishes."

 

Cooked apples are indeed delicious with pork and chicken. And people use a lot of berries and even citrus in sauces, such as canard à l'orange.

And there's also the use of dried prunes, (half)dried apricots, raisins etc. But I was only referring to fresh fruit which also don't included canned pineapple in syrup, canned pears in syrup even mandarine in syrup etc.

And yes, I have had cranberries once a year on Christmas evening and none other of the following 364 days.

We even have a very nice dish with meatballs combined with cherries, the canned ones, the fresh stuff doesn't work that well.
 

 

Meanwhile Hadikhan already posted a recipe. I'm sure your comment will be greatly appreciated, Koukou.

Here it is; http://www.cheftalk.com/forum/thread/64652/thai-fusion-pasta 

post #9 of 13

i have a chicken dish somewhere in my repertoire made with fresh blackberries, blackberry liqueur, shallots and cream... simple, simple, and not sweet at all, owed mostly to the sauteed shallots.....

glad you recanted your groundrule flub,chris..just think about all those tropical, caribbean, latin and asian countries doing it wrong for so many centuries!!!

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #10 of 13

i don't know if anyone has mentioned a relish...blueberry-mango comes to mind....i pair blueberries with salmon alot in the summer...for a sauce, if you are concerned about the sweetness factor, you could reduce balsamic vinegar, stock and add some dried fruit diced small,maybe ginger as well, butter, then lastly the berries...

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #11 of 13

I make this sauce on occasion. You may recognize some terriyake style in it. Goes incredibly well with small chunks of chicken or salmon, served like a saté, on a bamboo stick; season and grill or fry them first, then brush some of this stuff on them and serve.

 

- juice of 2 fresh oranges and 1 lemon plus a tbsp of their zestes, 2-3 tbsp of sugar, 1 teaspoon of honey, a kafir leaf, 5-6 koriander seeds, 2 kardemom pods just cracked so the liquid can reach the seeds inside without having them floating around, 1/2 cup of dry sherry or shoaXing ricewine, a very small pinch of chilli flakes (tip of a knife).

Let all that simmer and reduce until it turns into a syrup. Stir every now and then!

- add the same amount of Japanese shoyu soy sauce to the syrup as there is left. Let it simmer for 1-2 minutes. Leave to cool and then sieve.

 

Put in your fridge for a day. The tastes will have merged into a sticky and incredibly deep tasting glaze with salty/sweet/sour components.

Enjoy! 

post #12 of 13

I've often made duck with a red berry sauce reduction combined with wine and foie gras (could use stock instead of the foie gras).

 

There are some very good sweet porc recipes such as "porc aux pruneaux" (porc with dried prunes), a friend of mine actually adds a honey glaze on this recipe but it works a treat. You could try a blueberry compote with porc or duck but I'm not certain about using it with chicken.

 

Hope that helps some.

post #13 of 13

Personally, I wouldn't use berries with chicken unless you have got hold of some particularly good, strongly flavoured meat. One thing I've used with some other meats that isn't too cloyingly sweet is a redcurrant & juniper sauce, you might be able to just about get away with this.

 

One meat/fruit combination I really like is rolled pork shoulder stuffed with damsons, garlic and a little ginger, served with a dry cider jus and pickled baby vegetables.

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