The Painted Apron

One of my favorite restaurants in Orange Beach, AL is Shipp’s Harbour Grill,  located in Sportsman Marina, minutes from Perdido Pass and the Gulf of Mexico.

We often come by boat, it’s quicker from our house than by car, and lots more fun.

They just built a huge Tiki Bar that l am anxious to check out someday soon~

The Southern exposure guarantees a cool sea breeze here, even on hot summer days

There are lots of tables for patio dining overlooking the boats in the marina and a viewing bar for singles and small groups.

One day,  DD, CC and I were able to sneak away and have a lovely lunch here

CC just loves going out to lunch, she finds it very relaxing…

I ordered my favorite thing on their menu, Asparagus & Cheese Quesadilla with Tomato Jam

It is full of fresh asparagus, and tangy cheese and covered with a sweet yet savory tomato jam.  Heaven!  I’m not one to ask restaurants to share their secrets but I was dying to make this at home.

What did we do before the instant gratification of Google?

source

In under 30 seconds I found it! I love Google.

The first time I had this was 2 years ago.  I had a fit over it and knew it would be perfect for an upcoming baby shower brunch that DD & I were hosting.  It was very elegant and a huge hit!  The recipe I used originally was Bobby Flay’s.  If you google it today there are a gazillion, well, a lot more anyway, so I guess I’m not the only one who thinks this is very divine!

Let me show you how easy this is

Place asparagus on a foil lined baking sheet, toss with olive oil and salt and pepper and roast until just done, about 10-15 minutes.

While the asparagus is roasting, spread one ounce of goat cheese on 4 flour tortillas

Sprinkle goat cheese with white cheddar

Lay cooked asparagus on cheeses.  You can cut it into pieces if you like, it definitely makes biting into it easier.  Sprinkle with corn and season.

This is my little shortcut, but I’ve included Bobby’s recipe if you want to make your own

Spread a thin layer of jam over the remaining tortillas.  This stuff smells amazing! It’s garlicy, yet sweet and oniony too~

Put the tortilla, jam side down over vegetables.

You can stick these in the fridge at this point if you like~   When ready to cook, spread both sides of quesadillas lightly with olive oil.  Bake at 400 for about 15-20 minutes, turning over after 10 minutes or so if desired so both sides will get crisp.  You can also cook these in a skillet like a grilled cheese sandwich, or put them on the grill.

the tomato jam sort of leaks out and makes everything sticky crispy good

You probably want a knife and fork for these

They are really good left over too!

TOMATO JAM recipe by Bobby Flay, the Food Network

2 T canola oil
1 small red onion, finely diced
1 clove garlic, finely chopped
1/2 tsp  ground clove
1tsp ground allspice
2 c canned plum tomatoes, drained and squeezed
1/4 c ketchup
1/2 habanero chopped
2 T molasses
2 T balsamic vinegar
1 T honey
S&P

Heat oil in medium saucepan over high, add onion and cook until soft.  Add garlic and cook for 1 min.  Add allspice and clove and cook 30 seconds.  Stir in remaining ingredients and cook until tomatoes are soft and mix has thickened25-30 min, stirring occasionally.

Transfer to blender or processor and puree, season and cool.

Enjoy!!

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