Chicken Parmesan Sandwiches with Tomato Basil Jam

I love February.

It's the time of year when everything in the produce section at the grocery store is either months old (storage veggies like potatoes, onions, and root veggies) or imported from a warmer climate (all of which are bajillions of miles away from Wisconsin). 

It's the season in Wisconsin when the idea of fresh locally grown herbs is a complete anomaly -- unless your green thumb allowed you to get a pot of them to grow in a warm, sunny window at the southeastern corner of your house.

It's the time of year when all the plants outside look dead.  The grass is covered in dirty snow.  And the only thing that looks remotely green are the evergreen shrubs planted in front of most houses on my block.

Ah, yes... despite these things, I really do love February.

You think I'm joking, don't you?
But, I'm not.  The reason I love this time of the year so much is because I'm pretty well prepared for it.  I have a hat to wear when it's cold outside.  And warm, waterproof boots that allow me to tromp through the snow without a care in the world.  And, best of all, my basement pantry and freezer are stocked with items that, when opened, take me back to the days when a sunny day meant a warm day.  When vegetables were in season and at their prime right in my backyard.  And the farmer's market was teeming with new delights each week...   tomatillo salsa, roasted tomatoes and peppers,

And one jar of tomato basil jam -- gifted to me by my friend Rena, whose generosity is surpassed only by her ability to make my day better just by being around.  She gave me the jar of jam last summer, after the tomato harvest, and I've been simultaneously hoarding it and waiting to break into it ever since.

Fortunately, a particular craving inspired me to break it open.  Peef was hankering for a panini.  And I was thinking about summer.  I also happened to have chicken breasts on hand, along with a bit of Wisconsin Sartori Reserve Sarvecchio Parmesan cheese, and a delicious loaf of sourdough bread.

It didn't take much effort to get my creative juices flowing.  First, I took the chicken breasts and pounded them nice and flat between two sheets of waxed paper.

Then we seasoned them up with some Historic Third Ward Seasoning (a delicious Italian blend from our local Spice House), and browned them up in a bit of olive oil.

A few slices of cheese, a spread of tomato basil jam, and a handful of winter greens from Growing Power (an awesome urban farm in Milwaukee that grows fresh micro-greens & salad mixes all winter long-- read more here), and we had ourselves a pretty amazing sandwich.

The tomato basil jam smells of the essence of tomato.  And its flavor followed suit -- reminiscent of a sweet tomato concentrate with just the right hint of fresh basil lingering on the finish.  Although I might ordinarily think that it was a bit too sweet for a sandwich, I really enjoyed how the fresh tasting jam played off of the saltiness of the cheese and the Italian seasonings of the chicken, coming together almost like the sweet/salty combination of a delicious Italian salad dressing.

All in all, opening that jar was like opening a perfectly preserved jar of summer.  Just the sort of thing to cure your February blues.

And just in case you'd like a link to bookmark this jam for next year's summer tomato harvest:
Tomato Basil Jam



©BURP! Where Food Happens
Want more? Read Lo's latest ruminations at FOODCrush, her Milwaukee Magazine blog.

Adobo Tuna Steaks with WI Cranberry Salsa

Winter meals in Wisconsin often conjure up a particular heaviness.  They're usually rich, calorie-laden dishes that rely on long, slow cooking and plenty of winter-hearty vegetables.  And trust me when I say I don't find anything wrong with that.

But, sometimes I crave something a bit lighter and less laborious.  And, on those evenings, I'm likely to look to frozen fish filets for a quick dinner that's both fast and delicious.  Not local, necessarily -- but definitely nutritious.

Of course, I'm also always on the look-out for seasonings and condiments that really kick up the flavor quotient.  And I get doubly excited when I'm able to source the majority of the ingredients locally.  Case-in-point:  my new-found love for winter salsa.

Now, this is no time to talk about your typical tomato based salsa.  Nope, nope.  Winter tomatoes are decidedly mealy, watery, and not really worth seeking out. But, cranberries!  Now you're talking.

If you thought cranberries were only useful as a sauce or relish served at Thanksgiving time, I'm going to ask you to think again.  These tart little numbers freeze impeccably for up to two years without losing flavor or texture.  So, I always stock up on them while they're on sale and in season during the autumn months.


As one of only three commercially cultivated fruits native to North America, the cranberry has a long history in Wisconsin.  In addition to using cranberries as a food preservative and fabric dye, many Native American tribes believed cranberries were healing agents that could calm the nerves and draw poison from arrow wounds.  By the 1800’s settlers in Berlin, Wisconsin capitalized on the fruits versatility by planting the first commercial cranberry marshes.  Today, Wisconsin alone produces over 60% of the nation’s cranberry crop, with a large emphasis on sustainable growing practices. More info here.

This particular salsa recipe, which makes use of Wisconsin cranberries and winter oranges, was inspired by Peef's Dad, who makes a cranberry orange relish for Thanksgiving that everyone loves.  I decided to take the idea behind his recipe and create a savory salsa that capitalizes on the tartness of the cranberries & the freshness of citrus, while incorporating the decidedly savory flavors of freshly chopped scallions, jalapenos, and cilantro.  Interestingly enough, it turned out to make one of the most flavorful winter salsas I've ever eaten.  In addition to being delicious eaten on a tortilla chip, this salsa is also excellent served alongside pork roast, salmon, or even grilled tofu steaks.

For this particular evening's dinner, we decided to go with a couple of sustainably raised tuna steaks for our meal.  Asimple sprinkling of adobo seasoning is all these lovely steaks needed to give them a ton of flavor before grilling on our trust Calphalon grill pan.

The finished steaks were perfectly grill marked and heated through, yet with a slightly pink center that belies that bit of juicy, tender rareness that really makes them shine.

A dollop of cranberry salsa is all that's needed to pull the flavors in this dish together.  Served with a side of deliciously creamy kefir-mashed potatoes and blasted broccoli, this is the perfect sort of winter meal -- one that makes you pretty confident that spring is just right around the corner.

Wisconsin Cranberry Salsa


©BURP! Where Food Happens
Want more? Read Lo's latest ruminations at FOODCrush, her Milwaukee Magazine blog.