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Friday, August 13, 2010

Figs, Figs, and Pork

As some of you know, I have a shopping problem.  I wish I could say I have the latest clothes or even the coolest electronics.  Oh no, it is food.  (I will restart the Pantry Clean-Up Challenge as soon as my summer slows down.  I'm in direr need to clean out my pantry :D.)  I was in the market looking for stuff for dinner, I really need to start planning meals.  Figs were on sale. FIGS! 

Aren't they Pretty

I got excited and bought two pints.  I know it isn't that much but I have a bad habit of either forgetting about it.  So I went almost a week when I realized it was in the fridge.  Bad me, I had so many plans for them.  Instead I ended up making a sauce out of them.

Pork Kabobs with a Fig Glaze
(Influenced by Bellalimento)
1 Lb Pork Shoulder
1 Pint of Cherry Tomatoes (Grape works too, but that is what I had in the house)
1 Pint of Figs (you could use dried too, just lesson the sugar)
1/4 Cup of Sugar
Water (it depends on how thick you would like it)
1-2 Tbs of Balsamic Vinegar
Salt and Pepper to Taste
Bamboo Sticks

Directions
  1. Soak the sticks in water for about 10 minutes to prevent burning.
  2. Slice the pork shoulder into 1 inch cubes.  Season with the salt and pepper.
  3. Skewer the meat and the tomato (alternating each one).
  4.  Grill the kabobs for about 15-20 minutes or until it the pork is fully cooked (this was The Husband's Job)
  5. While that is cooking, prepare the glaze. 
  6. Slice the figs into quarters and place in a medium pot with the sugar.
  7. Add enough water it is about 1/2 an inch thick.
  8. Bring to a boil and reduce to a simmer until it become thick.  Stir occasionally. 
  9. When it thickens, remove from the heat and add the balsamic vinegar.
  10. When both the kabobs and glaze is fully cooked, coat the kabobs with the sauce.
  11. Serve...we had it with rice :D
Could you you tell, I took the pics at different times :D 

BTW I am giving myself -20 points for each week I missed the Clean up challenge. 

16 comments:

  1. I've always wanted to try fresh figs! Are they yummy?

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  2. I am dying to get my hands on some figs! They must go like hot cakes at my local farmer's market because every week they promise "figs" and every week there's none to be had.

    I'm addicted to buy food too. Whoops!

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  3. I grew up with a fig tree in the backyard.I love figs. That looks delicious.

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  4. I agree Figs are irresistible. I bought a pint at the market this mornig. I'm thinking of topping them with a bit of honey and serving them with a bit of Greek yogurt. What do you think?

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  5. Thanks for sharing, I just saw figs are available at our local WF and CM and I really wanted some now I have a great ideas of what to do with them.

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  6. those figs are beautiful!! that fig glaze looks like it was amazing, those pork skewers look delicious!

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  7. I've become obsessed with figs. My recent favorite is stuffed with goat cheese, wrapped with pancetta and grilled. Drizzle mixture and honey and balsamic vinegar.

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  8. I've got a shopping problem too - is there any place we can join like shoppers anonymous?! :) Anyway - I love figs but they are horribly expensive. Your glaze sounds delicious...

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  9. I love figs and haven't had them in way too long!

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  10. Thanks for sharing this. Your pictures are great, and the recipe looks like a must-try.

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  11. I get excited when I see fresh figs at the market! It's such a rarity here. I bet the glaze was fantastic!

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  12. They looks sticky, sweet and delicious. Sounds like a great use for your pretty figs.

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  13. pork and figs... i have to try this combination.

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  14. Wow, those kababs look amazingly succulent. I love the combination. Thanks for passing this along.

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  15. I'm finally getting to my comments :D

    @ April @ Crazy Fabulous Life - They are wonderful. So much better than the dried kinds.
    @Carol Egbert - That sounds fabulous. I always mean to have it with yogurt but I end up cooking with them.
    @Trissa - It is horriable. Now i'm making lists and only going what I need on them. But I'll cave, I always do.

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