If I had a nickel for every time I started a post with the words “It’s been a busy week!”, I’d have at least fifty cents.
I probably do too much.
However, I happen to love my life and all the crazy things that I’m involved in. I love my job. I love wedding planning. I love being on the board of The Montavilla Farmer’s Market. I love coordinating the PDX food swap. I love working with and writing for Plate & Pitchfork.
And, of course, I love writing this blog.
But as I’ve said before, sometimes life gets in the way of writing (and cooking). I ate out a lot this week, as I had zero time to cook anything. It happens. I’m certainly not complaining, as it was a week full of awesome things such as: the DOC dinner at R. Stuart Wine Bar on Wednesday, the Blazers vs. Grizzlies game on Thursday, The Hunger Games on Friday, and The PDX Food Swap on Sunday.
So, then, I’m going to kill two birds with one stone. Meaning: I’m including two recipes in this post – one for Chipotle Lime Salt and one for Pomegranate Grenadine! I thought these recipes fit well together, as they are each simple DIY projects that would make great additions to any home bar. In addition, I happened to make both of these items for the PDX Food Swap.
The chipotle lime salt is as simple as it sounds: it’s a combination of salt, chipotle powder, and lime zest. It has revolutionized my margarita consumption (I might be drinking a chipotle-salt-rimmed margarita as I type this…) and I cannot wait to try this salt on popcorn, proteins, veggies, and more.
I had no idea that making grenadine was so easy. I’m sort of kicking myself for not making it sooner! This DIY grenadine is thick, sweet, and flavorful. It has a much deeper color than the hot pink grenadine you see in stores (and far fewer preservatives!). I’ve taken to using this grenadine in the place of simple syrup in a few different cocktail recipes, and it’s fantastic. Who needs boring old simple syrup when you have homemade grenadine on hand?!
Lastly, I want to thank everyone who came out to our Spring PDX Food Swap. I’m always amazed by the creativity of the Portland food community, and this event was no exception. I brought chipotle lime salt, grenadine, BBQ sauce, onion jam, and strawberry jam to swap – and I came home with arugula pesto, thai spiced peanut butter cups, kimchi, elderberry liqueur, limoncello, grapefruit marmelade, doug fir jelly, tomato jam, and more! My pantry is exploding with goodness.
So, there you have it – two recipes for the price of one. Life’s a blur, but it’s a good blur.
DIY POMEGRANATE GRENADINE SYRUP
(Adapted from The Kitchn)
Makes approx. 8 oz
1 cup unsweetened pomegranate juice (Pom brand is fine)
1/2 cup granulated sugar
Heat pomegranate juice and sugar in a small saucepan over medium heat. Allow the mixture to gently simmer, stirring occasionally, until the juice has reduce and the syrup is thick enough to coat the back of a spoon (30-40 minutes). Transfer syrup to a clean jar or container and store in the fridge. The syrup should last for 3-4 weeks.
CHIPOTLE LIME SALT
(Adapted from the Cozy Herbivore)
3-4 tablespoons finely grated zest from organic limes (about 4 large limes)
1 cup quality coarse grain salt (kosher or sea salt)
3 tablespoons ground chipotle peppers
Preheat oven to 225 degrees. In a large bowl, toss together fresh lime zest and salt, squeezing the salt and zest between your fingers to release the oils from the zest. Mix together with your fingers until fully incorporated.
Line a baking sheet with parchment paper, Silpat, or foil. Bake The lime-salt mixture for 60-70 minutes, or until the zest is completely dried out (and crumbles easily).
Remove mixture from the oven, and allow to cool. In a small bowl, stir together the lime-salt and chipotle powder. Store in an airtight container.
And now you’re ready for a margarita! :)