It's not Friday, but we were cooking on 69 News at Sunrise.
Jaciel was in the kitchen with Annette Corona, award-winning, local cookbook author who has a unique appreciation for homegrown foods.
She's working on an upcoming cookbook titled, "Refueling Your Fork in Sync with the Seasons." Check out one of her recipes below.
Tuscan-Style Chicken Sausages and Grapes
2 tablespoons unsalted butter or olive oil
1 onion, finely minced, or 1/2-cuup finely minced shallots
4 cups seedless grapes; larger grapes can be sliced in half
1/2-teaspoon sea salt
1/4-cup fresh grapy juice diluted with a 1/4-cup water, or all water
2-lbs sweet Italian chicken sausages cut into 6 links
2-3 tablespoons balsamic vinegar
Preheat the oven to 400 degrees F. In a large skillet, melt the butter over medium heat and add the onoin; saute for one minute, and add the grapes, salt and grapy juice mix; stir to incorporate and cook for 3 minutes
Add the sausages to the pan, pushing them down among the grapes so they will brown on the bottom. Put the pan in the oven for 20-minutes, removing it halfway through to turn the sausages over to brown the other side.
Remove the pan from the oven and place over medium-high heat; add the balsamic vinegar and cook another 3-minutes in order for the juices to reduce a bit. Serve immediately on a large warmed platter.
Allentown, PA 18102