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Started By
Message
I just picked two ten gallon buckets of figs - I need some new ideas.
Posted on 7/26/14 at 8:01 am
Posted on 7/26/14 at 8:01 am
I'm going to cook some and can them. Ill vacuum seal some and freeze them also. I'm looking for some things to do with raw figs besides salads and goat cheese. TIA.
Posted on 7/26/14 at 8:05 am to AHouseDivided
My neighbor cut some in half and grilled them last night and they were excellent...
Posted on 7/26/14 at 8:08 am to wickowick
quote:
My neighbor cut some in half and grilled them last night and they were excellent...
I was thinking something on the grill. I've got a few bottles of wine still that I think would pair well.
Did he just grill the figs?
This post was edited on 7/26/14 at 8:12 am
Posted on 7/26/14 at 8:11 am to AHouseDivided
Just recently made a couple of gallons of hot sauce with figs for base and to add sweetness....awesome....used habanero's and cayenne's for the heat.
Didn't write down recipe.....if I can recreate I'll post it.
Didn't write down recipe.....if I can recreate I'll post it.
Posted on 7/26/14 at 8:12 am to BooDreaux
Thanks. Don't make me bump the thread for it.
Posted on 7/26/14 at 8:41 am to AHouseDivided
My wife makes fig jam mixed with some type of jello. I ask when she comes in from gym and post for you. She gives it out in the neighborhood and i know these people are waiting on it every year so must be good.
Posted on 7/26/14 at 12:25 pm to AHouseDivided
I'll take a jar of preserves please.
Posted on 7/26/14 at 1:25 pm to Motorboat
Try fig preserves, ham on toast. Thank me later.
Posted on 7/26/14 at 1:31 pm to yattan
I love whole fig preserve. Couple of them on a hot drop biscuit for breakfast!
Posted on 7/26/14 at 1:47 pm to AHouseDivided
Uses preserves, but you might like Kajungee's recipe for pork tenderloin.
Pork Tenderloin Medallions with Fig glaze
1 pork tenderloin trimmed and cut into 1” medallions
1/4-cup butter
1-1/2 cups fig preserves/one fig per medallion
Salt and black pepper and red pepper to taste
granulated garlic to taste
1/4-cup flour
1 tbsp minced garlic
1 small onion thinly sliced
1/4 cup sliced green onions
1/2 cup Burgundy wine
In a heavy-bottomed sauté pan, melt butter over medium-high heat. Season medallions lightly with salt, pepper, red pepper and granulated garlic. Lightly dust in flour and sauté medallions in butter until golden brown on both sides, 1-2 minutes each side, but do not burn butter. Move medallions to one side of skillet, and then add onions, minced garlic. Sauté 2-3 minutes or until onions are wilted. Pour in Burgundy to deglaze pan and reduce to 1/4 cup, turning the medallions occasionally. Add fig preserves, Adjust seasonings to taste with salt, pepper and red pepper. Sauce should be a little syrupy and a little spicy. Serve medallions hot and top with figs.
Pork Tenderloin Medallions with Fig glaze
1 pork tenderloin trimmed and cut into 1” medallions
1/4-cup butter
1-1/2 cups fig preserves/one fig per medallion
Salt and black pepper and red pepper to taste
granulated garlic to taste
1/4-cup flour
1 tbsp minced garlic
1 small onion thinly sliced
1/4 cup sliced green onions
1/2 cup Burgundy wine
In a heavy-bottomed sauté pan, melt butter over medium-high heat. Season medallions lightly with salt, pepper, red pepper and granulated garlic. Lightly dust in flour and sauté medallions in butter until golden brown on both sides, 1-2 minutes each side, but do not burn butter. Move medallions to one side of skillet, and then add onions, minced garlic. Sauté 2-3 minutes or until onions are wilted. Pour in Burgundy to deglaze pan and reduce to 1/4 cup, turning the medallions occasionally. Add fig preserves, Adjust seasonings to taste with salt, pepper and red pepper. Sauce should be a little syrupy and a little spicy. Serve medallions hot and top with figs.
Posted on 7/26/14 at 1:53 pm to AHouseDivided
I had that exact Charbono the other night. Great wine. I'm a Charbono fan. Order some Shypoke. Peter Heitz it the winemaker at Turnbull and Shypoke is his family vineyard. Great wines.
Take the figs and make fig, goat cheese, prosciutto and pesto pizza on your grill. Will go great with that wine. Or after you make preserves or just can them open one and get a few cheeses, the black pepper eye of round from WF sliced thin, a couple other salumi from there and make a nice platter. Then open that wine. Man you will enjoy.
Take the figs and make fig, goat cheese, prosciutto and pesto pizza on your grill. Will go great with that wine. Or after you make preserves or just can them open one and get a few cheeses, the black pepper eye of round from WF sliced thin, a couple other salumi from there and make a nice platter. Then open that wine. Man you will enjoy.
Posted on 7/26/14 at 1:56 pm to AHouseDivided
I also stuff them with blue cheese, wrap in some prosciutto and bake. I drizzle a little reduced balsamic over them.
Posted on 7/26/14 at 2:07 pm to Gris Gris
That would be good as an appetizer with that wine.
Posted on 7/26/14 at 5:37 pm to Motorboat
quote:
I'll take a jar of preserves please.
I'll send them with mrs house to Br. She wants to trade for fish or scrimps.
They are moving the office next door to you in September FYI.
Edit: no trade. Lol. I'll give you as much as we have.
This post was edited on 7/26/14 at 5:39 pm
Posted on 7/26/14 at 5:41 pm to Martini
quote:
I had that exact Charbono the other night.
Posted on 7/26/14 at 5:42 pm to AHouseDivided
Fig, Goat Cheese, Arugula Pizza. Drizzile on some balsamic and evoo.
: drool:
: drool:
Posted on 7/26/14 at 11:20 pm to CT
Sfig jam...strawberry jello and figs cooked down.
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