Blueberries and barbeque reach their seasonal heights simultaneously, yet they're rarely combined on a plate. Chef Darin Nesbit of Palace Café brilliantly combines the trademark local flavor of New Orleans coffee & chicory and tangy local berries for a show-stopping barbeque sauce that's delicious on roast duck, rotisserie chicken or grilled pork tenderloin.
Combine blueberries and onion in a pot and cook over medium heat until onions are translucent. Add tomato purée and cook for 5 minutes. Add bananas, coffee, honey, and vinegar; mix well. Bring mixture to a simmer. Stir in chili powder, cayenne, salt, and pepper. Cook for approximately 10 to 15 minutes or until mixture is thick enough to coat a spoon. Remove from heat and purée.
Note: To roast bananas, preheat oven to 350 degrees. Place unpeeled bananas on a baking sheet and roast at 350 degrees for approximately 15 to 20 minutes or until banana skins turn black. Remove from oven and cool. Remove banana skins and discard.
Makes 2 quarts
Recipe contributed by Darin Nesbit, The Palace Cafe
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.