Dec 11, 2008 3:09 pm US/Pacific
Tony Tantillo: Chilean Perlette Grapes
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CBS 2 HD food reporter Tony Tantillo.
CBS
Well, this week's tip is going to be seedless grapes coming in from Chile.
The variety now is the Perlette variety. In California and other grape growing states, Perlette varieties are the first variety, and then the Thompson seedless grape variety. It's the same in Chile, so this first variety can be a little bit bitter from Chile this time of year if you do not select 'em and store them right. If you do, they'll be good, if you don't, I don't know; it may be a little bit like a lemon and that you don't want.
Let's talk about selection.
You want to make sure they're an amber color all the way around, not a dark green and not small or I can guarantee they will taste bitter. You want to make sure like all grapes the stem is green, the greener the stem, the fresher the grape.
When you bring them home, remember now they're from Chile, so buy them and enjoy hem right away. If you hold them for too long, you know what's going to happen? They'll taste bitter and they'll turn into raisins, so buy them and use in 2 – 3 days.
Perlette seedless grapes from Chile; the season is long and it's going to go until the end of May, so have some patience. They're going to get sweeter, get bigger, and less expensive, so for right now, Perlette grapes are out there, but for this time of year like I said before, they're not that bad., just select 'em and store them right.
Grape and Bulgur Stuffing
This is a delicious low-fat stuffing for poultry of any kind. It will fill the cavity of a 6½ pound roasting chicken with about a cup left over.
Serves 6
1/4 cup sultana raisins
3 tablespoons brandy
1 cup coarse-grained bulgur
1 tablespoon butter
2 ribs celery, cut into thin crescents
1/2 cup minced scallion whites, and 1 inch of greens
1 cup mixed green and red grapes, halved
1/3 cup chopped fresh mint
Kosher salt and freshly ground black pepper to taste
1. Put raisins in a small bowl with brandy to soak for 20 minutes or more. Drain.
2. Meanwhile, pour 3/4 cup boiling water over bulgur, fluff with a fork, and set aside for 10 minutes; taste. If too hard and chewy, add more water 2 tablespoons at a time; fluff and let sit.
3. Melt butter in a skillet over medium heat and add celery and scallions. Cook stirring until scallions soften, 3 or 4 minutes. Add to bulgur along with grapes, raisins, and mint; season with salt and pepper. If not used inside the cavity of a bird, the stuffing should be put into a casserole that has been greased with butter-flavored cooking spray, moistened with about 1/4 cup chicken stock and baked at 350°F about 30 minutes or until heated through.
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