Blueberry Salsa

Oregon Blueberries were at every booth at the farmer's market this morning. So I am making the most of the season, as long as the price per pound continues to get lower.This may sounds like a gross combination, but trust me, it is delicious. It also has quite a bite to it-like any good salsa should.

-1 cup blueberries, coursely chopped (I did not chop mine, and I wish I had)
-1 shallot, finely chopped
-1 jalepeno, seeded and minced
-1 tablespoon chopped fresh cilantro
-1 liberal tbls fresh lime juice
-1 tsp fresh ginger, minced
-salt, to taste

Combine ingredients in a bowl and let sit for 30 minutes. Serve with tortilla chips or grilled fish. Fish tacos anyone?

Blueberry Vinegar

I love blueberries. I love vinegar. At last, I have found a way to combine the two! Aunt Mona requested this recipe, and since my peculiar love for these ingredients is similar to her love for red bell peppers...here ya go!

-1 pint fresh blueberries
-1/2 quart white vinegar
-1/4 cup white sugar
*make at least two days before use*

Place blueberries, 3/4 cup vinegar, and sugar in a saucepan. Simmer for 5 minutes. Cool. Pour into a jar with the remaining white vinegar (including blueberries). Cover, and store in refrigerator. Strain vinegar as it is used, but do not discard blueberries.

Blueberry Cobbler

I am not new to pie and cobbler making, but I must say, this is the best cobbler concoction to come out of my kitchen yet! Absolutely delicious! Blueberries can be pricey, so I am sure this recipe will work with other fruit fillings, such as peaches.

Filling:
-2 1/2 cups blueberries
-1 teaspoon vanilla extract
-juice of one lemon
-3/4 cup white sugar
-1/4 cup brown sugar
-1/2 teaspoon flour
-1 tablespoon butter, melted
Topping:
-1 3/4 cups flour
-4 teaspoons baking powder
-6 teaspoons white sugar
-5 tablespoons butter
-1 cup whole milk
-2 teaspoons sugar
-a splash of cinnamon

Grease an 8 inch square or round baking dish. Pour blueberries into the dish, and mix with the vanilla and lemon juice. Sprinkle 1 cup sugar and 1/2 teaspoon flour, then stir in the tablespoon of melted butter. Set aside.
Stir 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar together in a bowl. Rub in 5 tablespoons butter using your fingers. Make a well in the center, pour the milk into the well, while stirring. Mix well. Cover, and allow the batter to rest for 10 minutes.
Preheat oven to 375 degrees. Spoon the batter evenly over the blueberries. It is fine if some blueberries peak through. Sprinkle the cinnamon and 2 teaspoons sugar over top.
Bake for 20 -25 minutes. The top should be a golden brown.

Sweet and Sour Pork

This recipe is easy to make and is best served over rice. Take your time while cooking the pork. Your patience will be rewarded-I promise.

-1 pound pork loin, cubed
-2 eggs
-6 tablespoons cornstarch
-vegetable oil
-1 onion, diced
-1 red bell pepper, diced
-2 green onions, sliced
-1 cup rice vinegar
-1/3 cup ketchup
-1 cup sugar

Stir the pork cubes, eggs, and 4 tablespoons of the cornstarch together in a bowl. Stir and coat the pork well. Place in a collandar and allow to drain while preparing the other ingredients.
Heat a large pan or wok on high with a tablespoon of vegetable oil. Add the onion and cook for about a minute. Add the red pepper and green onion and cook for one more minute. Add the vinegar, ketchup, and sugar, turn down the heat, and stir until the sugar dissolves. Bring to a boil, and simmer for 3 minutes.
Mix 2 tablespoons of cornstarch with 2 tablespoons of water, add it to the mixture in the pan, simmer for one minute until the sauce thickens. Pour the sauce into a bowl.
Heat vegetable oil in a frying pan over medium heat. Add half the pork cubes into the pan and cook them until they are browned and crisp. Remove the cooked pork from the pan. Repeat with the remaining pork. Return all the cooked pork to the pan and add the sauce. Reheat until the sauce is bubbling.