During summer vacation, Christey and I have been pairing with the two oldest
boys, Andy and Colin, for an Iron Chef type cooking game. One way to make
cooking (and new foods in general) interesting for pre-teens is to make it a fun
time.
The cooking day is usually Saturday or Sunday. On the Wednesday before, the boys pick out of a hat: an ingredient, which of us they will partner with, and either appetizer or dinner. We decided on a random assortment of kid-friendly ingredients like brown sugar, bacon, applesauce, and peanuts, and of course, POM pomegranate juice was one of the ingredients in the hat. Over the July 4th weekend, the pomegranate juice was plucked out of the hat and it was time for Battle POM!
Christey and Andy had the
appetizer course, and Colin and I had the dinner course. Christey and Andy
decided to grill pineapple slices marinaded in POM and soy sauce, then fill the
hole with melted feta, topped with walnuts. Colin and I decided on panko
chicken tenders with an Asian POM dipping sauce.
POM Pineapple with feta and walnuts
(serves a dozen)
2 pineapples, peeled, sliced, and cored
1 cup POM 100% pomegranate juice
1/2 cup soy sauce
8oz block feta
walnuts to taste
Panko Chicken Tenders with POM dipping sauce
(serves a dozen)
6-8 chicken breasts, cleaned and cut into tenders
flour/eggs/panko enough to coat the tenders
3 scallions, chopped fine
1 inch cube fresh ginger, minced
1 large clove garlic, minced
1/2 tablespoon olive oil
1 cup POM 100% pomegranate juice
1 tablespoon soy sauce
1 tablespoon corn starch dissolved in 1/4 cup water
Battle Results — The guests voted based on appearance,
creativity, and taste. While Colin and I won on taste, Christey and Andy won
the appearance and creativity votes, and their points carried the meal!
A step-by-step and more photos can be found for
both recipes on FotoCuisine.com
Peter Krause at FotoCuisine was the winner of our 2008 POM Wonderful Blogger Recipe Contest.
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