“Baby apes sleep in apricots.”
This is a recipe I stole, almost verbatim, from a restaurant. The restaurant is now out of business and was owned by my son. I doubt that he’s going to sue me over this. It would make Christmas awkward.
I made a half recipe because I’m the only one in our house that eats/likes apricots. I decided to brine two, thick pork chops and saute them in a hot pan and glaze them at the last minute.
This super simple recipe can also be used as a dipping sauce or a glaze for grilled or roasted meats. On grilled pork, with a touch of Jamaican jerk seasoning, it’s magic.
1 cup apricot jam
2 t mild indian curry powder
1 t soy sauce
1/2 cup rice vinegar
Place all of the ingredients in a blender and puree until smooth. If you want to add some zing to the sauce you can use hot curry powder.
Makes about 1 1/2 cups.
Yes! And for your edification I’m adding a recipe for jerk seasoning. I am a good woman.
1 T salt
1 T allspice
1/2 T thyme
2 t black pepper
1 t cayenne
1/2 t cinnamon
1/2 t nutmeg
Blend. Store in a jar. You’re welcome
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.