There's no question, a delicious, creamy strawberry shortcake is welcome on any dessert plate. But there's so much more to do with strawberries. They can be the basis for a barbeque sauce or even a salsa. Jessica Formicola, with SavoryExperiments.com says she's done both. And she stopped by
Tonia's Kitchen to talk about them, and how she feels fruit doesn't get enough credit for making wonderful, savory dishes that really can expand you palate. For the Barbeque Sauce, Jessica told Tonia she starts with fresh strawberries and combines them with Ancho Chilis for that spicy kick. For the salsa, she pairs the berries with pineapple. Either way, it's a nice change from the ordinary
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum boil, making sure to curl up the edges to catch all of the natural liquids.
Place strawberries on pan and bake for 15-20 minutes, or until fragrant, soft and caramelized.
Remove and allow to cool slightly before transferring to a medium sauce pan.
Combine all remaining ingredients into the sauce pan and stir. Continue to simmer for 20 minutes, stirring periodically.
Using an immersion blender, blend sauce until smooth. You can also transfer and blend in a food processor.
Season chicken thighs with salt and pepper and heat grill to medium-high heat.
Oil grates and place on indirect heat, turning very 5 minutes for 20 minutes.
Start to baste lightly every 3 minutes, turning twice. To finish, transfer to direct heat and baste one more time. Make sure chicken reaches an internal temperture of 165 degrees. Chicken sizes can vary greatly and therefore, so can cooking time.
Remove and allow to rest.
Meanwhile, in a small food processor, blend avocado, plain Greek yogurt and fresh basil. You can also mash with a fork. Place into an airtight plastic bag, snip the corner and drizzle over plated chicken.
Top with additional minced basil, if desired
