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Shrimp Mango Curry with Tamarind & Mint

Serves 4

1/4 cup hot water
2 tablespoons tamarind (from a pliable block)

3 stalks fresh lemongrass
1 (14-ounce) can unsweetened coconut milk, well-stirred
1 ½ pounds large shrimp, peeled, deveined, shells reserved
½ cup water

2 tablespoons minced shallot (from 1 large)
2 tablespoons minced peeled fresh ginger (from a 2-inch knob)
2 teaspoons minced seeded fresh red chile (from a 4-inch chile)
1 tablespoon coriander seeds, crushed or 1 teaspoon ground
1/8 teaspoon white pepper
1 teaspoon turmeric
2 tablespoons Asian fish sauce (preferably Vietnamese nuoc mam)
2 tablespoons water
2 tablespoons peanut oil

1 tablespoon peanut oil
Reserved shrimp

1 tablespoon peanut oil
½ medium red onion, thinly sliced crosswise
1 red bell pepper, cut into ½-inch pieces
1 to 2 tablespoons fish sauce, to taste

1 (1-to 1 ½-pound) firm-ripe mango, peeled, pitted, cut into ¾-inch pieces
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh basil

Accompaniment: Steamed white rice, if desired

Equipment:
Small sauce pan
Small bowl
Fine mesh sieve
Large bowl
1 ½ quart sauce pan
Colander
Mini processor or blender
Large skillet
Dutch oven or deep 12-inch heavy skillet

1. Heat ¼ cup water in microwave or small saucepan until hot and transfer to a small bowl. Add tamarind and stir, mashing gently with a fork, until pulp is softened and has the consistency of tomato sauce. Force through a fine-mesh sieve into a bowl, pressing on solids with a large metal spoon. Be sure to scrape all puree off bottom of sieve. Discard solids.

2. Discard 2 or 3 tough outer layers from lemongrass. Trim root ends and mince enough of bottom third of stalks to measure 3 tablespoons.

3. Simmer minced lemongrass, coconut milk, tamarind puree and shrimp shells in a 1 ½-quart heavy saucepan, uncovered, until reduced by one third, about 10 minutes. Pour mixture through a colander into a large bowl, pressing on solids. Cool. Pour the ½ cup water over shrimp shells. Pick up handfuls of shells and squeeze out as much liquid as possible through colander into bowl. Discard shells.

4. Puree shallot, ginger, red chile, coriander, white pepper, turmeric, 2 tablespoons fish sauce, 2 tablespoons water and 2 tablespoons peanut oil in a mini processor or blender until smooth.

5. Cook spice paste in a small heavy skillet over moderately low heat, stirring, 10 minutes. Do not walk away or it will burn. Whisk into coconut milk mixture in large bowl.

6. Heat 1 tablespoon peanut oil in a large heavy skillet over moderately high heat until hot but not smoking. Sauté shrimp, stirring, until almost cooked through, about 2 minutes. Add shrimp to coconut milk mixture in large bowl.

7. Heat remaining tablespoon peanut oil in a large Dutch oven and reduce heat to moderate. Add onion and bell pepper, and cook, stirring, until onion and pepper are softened, about 3 minutes.

8. Add coconut milk mixture, shrimp and 1 tablespoon fish sauce to vegetables in Dutch oven. Simmer, stirring occasionally, until shrimp are cooked through, about 4 minutes. Add additional fish sauce to taste.

9. Remove from heat. Stir in mango and herbs just before serving. Serve with white rice if desired.

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Mango and Chicken Kabobs with Green Tomatillo Rice

The Mango & Chicken Kabobs can also be grilled on your BBQ.

Serves 2 – 4

2 boneless skinless chicken breasts, cut in 1 ¼ – 1 ½-inch cubes
1 large mango, cut in 1 – 1 ½-inch cubes
16 cherry or plum tomatoes
1 small red onion, cut into 8 wedges lengthwise, each separated into 2 parts

Honey for glazing

8 wooden skewers, soaked in water for 1 hour

Green Tomatillo Rice (recipe below)
Mango Dipping Sauce (recipe below), made ahead of time and chilled
Sliced green onions for garnish
Lime wedges for garnish

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with non-stick spray.

2. Make the Green Tomatillo Rice and reserve.

2. Pierce the four ingredients onto the wooden skewers in this order:

tomato/chicken/onion/mango/tomato/chicken/mango/onion

3. Place all skewers on foil lined sheet, leaving at least ½-inch between. Drizzle with honey and spread to cover with a pastry brush. Turn over and brush with honey on second side.

4. Roast in 400*F oven for about 12 minutes, then turn skewers over and roast for a second 10 minutes. If chicken is not cooked through, roast for an additional 5 minutes. For additional char, run under the broiler for a minute on each side.

5. Serve over Tomatillo Rice with a small bowl of Mango Dipping Sauce, garnished with sliced green onions and lime wedges.

Optional: Drizzle some Mango Dipping Sauce over the rice before placing skewers on top.

Green Tomatillo Rice

8 husked tomatillos, husk removed and rinsed well under warm water
3 garlic cloves, peeled and chopped
1 serrano chili, minced
1 small bunch cilantro, stems discarded, leaves chopped
5 large leaves fresh spinach, washed, dried and chopped (or equivalent baby spinach leaves)
Juice of 1 lime

Kosher salt to taste, about ½ teaspoon

4 cups hot cooked rice

1. Process tomatillos, garlic, serranos, cilantro and spinach in blender or processor until smooth. Season with lime juice and salt.

2. Pour tomatillo mixture into hot rice and mix thoroughly. Serve immediately.

Note: If you are serving this rice as a side by itself in another dish, fold in a couple tablespoons of butter, or more to taste.

Mango Dipping Sauce

1 mango, peeled, pitted and diced, about 1 cup
¼ cup frozen orange juice concentrate
2 tablespoons unseasoned rice vinegar
2 teaspoons grated fresh ginger

1. In a mini processor, combine mango, orange juice concentrate, vinegar and grated ginger. Puree until smooth. Chill. Serve with skewers.

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Mango-Banana Salsa with Talapia

Serves 4

Make the Salsa

Yield: 4 cups

1 large ripe mango, cut into ¼-inch dice (a heaping cup)
1 medium banana, firm ripe, cut into ¼-inch dice
½ long red pepper, ripe jalapeno or Thai
1 sweet red bell pepper, cored, seeded, cut into ¼-inch dice
2/3 cup cilantro leaves, 1/3 cup minced, 1/3 cup rough chop
½ small red onion, cut into 1/8-inch dice
2 tablespoons fresh lime juice
¼ teaspoon kosher salt or to taste

1. Mix all ingredients together in a large bowl. Serve immediately, or refrigerate, covered, up to 3 hours.

Make the Talapia

4 Talapia fish fillets

Kosher salt and freshly ground pepper
Flour for dusting
2 tablespoons canola oil or other vegetable oil

Lime wedges for garnish

1. Rinse and dry fish fillets. Trim edges if necessary.  Dust with salt and pepper. Sprinkle presentation side of each fillet with flour and shake off excess.

2. Heat oil in large heavy bottomed skillet (preferably not non-stick) over medium high until shimmering. Add the fish fillets and cook until medium golden brown and fish easily releases from bottom of pan.

3. Turn fillets over, being careful to keep them intact. Cook until opaque throughout.

4. Place each fillet on individual serving plates and top with about 1 cup of Mango-Banana Salsa. Garnish with lime wedges if desired.

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Mango-Glazed Bacon

Inspired by Bobby Flay’s Mesa Grill Cookbook

Serves 4 to 6

1 cup sugar
1 cup red wine
1 large ripe mango, peeled, pitted and coarsely chopped
1 tablespoon honey
Kosher salt and freshly ground black pepper

1 pound thick-cut bacon

1. Preheat oven to 375 degrees F. Cover a baking sheet with aluminum foil. Line foil with parchment paper to fit bottom.

2. Place sugar and vinegar in a large saucepan and cook until the sugar is melted and it begins to boil. Add mango and cook until reduced by half and mango is soft, 10 minutes or more. Cool slightly.

3. Puree mango mixture in food processor until smooth. Pour into a bowl and stir in the honey. Season with a dusting of salt and pepper. Store in the refrigerator, covered, for up to 3 days. Bring to room temperature before using.

4. Place 6 to 8 slices of bacon on the prepared baking sheet and brush some glaze on both sides of each slice.

5. Bake the bacon slices for about 12 minutes. Remove from oven, brush slices with more glaze and turn them over, brushing with more glaze. Repeat 3 more times, for 10 minutes, 6 minutes and 6 minutes. Watch during the last minutes that slices do not become overly caramelized.

6. Remove slices immediately from sheet onto a new piece of parchment paper to cool.

7. Repeat with remainder of bacon.

8. Store cooked bacon in refrigerator in container singly in between sheets of parchment paper. Do not stack, as they will stick together. They are very sticky.

Note: Leftover glaze can be used for ice cream topping, in salad dressings, as a glaze for any meat or fish, in a dipping sauce. Be creative. Or freeze up to 6 months and use to glaze another pound of bacon.

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Mango & Yogurt Parfait

Makes 6 servings

1 large ripe mango, peeled, pitted and cubed
1 large ripe mango, peeled, pitted and pureed
3 cups low-fat vanilla yogurt
6 tablespoons low-fat granola

1. Spoon equal amounts of mango puree into 6 clear plastic cups or parfait glasses.

2. Top each with ¼ cup yogurt.

3. Spoon cubed mango over the top, saving a few pieces for garnish.

4. Top each with remaining ¼ cup yogurt and reserved mango cubes.

5. Cover and refrigerate until ready to serve. Top each serving with a tablespoon of granola just before serving.

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Grilled Fish Tacos with Cucumber Citrus Salsa
by Chef Mary Sue Milliken, Border Grill, Los Angeles

Serves 4

1 ½ lb wild Alaska halibut fillet
Extra virgin olive oil for drizzling
Kosher salt and freshly ground black pepper, to taste
12 4-6-inch corn tortillas
6 lettuce leaves, torn in half
Cucumber citrus salsa (recipe below)

2 California avocados, peeled, seeded, halved, thinly sliced
Radish slices, for serving
Lime wedges, for serving

1. Warm tortillas by dipping in water and shaking off excess. Toast, in batches, in nonstick pan over moderate heat, about 30 seconds to 1 minute per side. Wrap in towel to keep warm.

2. Preheat a medium-hot grill, broiler oven, or pan on stovetop over medium-high heat. Drizzle fish with olive oil, season with salt and pepper, and cook until barely done, 2 to 5 minutes per side, depending on thickness. Remove fish from the grill or pan, let cool slightly, and pull apart into large flakes.

3. Place tortillas on work surface. Line each with a piece of lettuce and top with chunks of fish. Top each with generous spoonful of cucumber citrus salsa and a drizzle of olive oil. Serve with avocado, radish and lime wedges.

Cucumber Citrus Salsa
½ orange
1/1 grapefruit
1 lime
4 pickling or Persian cucumbers or 1 English cucumber, cut into julienne
½ small red onion, thinly sliced
2 serrano or jalapeno chiles, stemmed and sliced into thin rounds
½ bunch cilantro, chopped (about 1/3 cup)
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
12 teaspoon freshly ground black pepper

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Chili Lime Ribbed Hawaiian Mahi Mahi with Roasted Tropical Fruit Chutney by Chef Yvon Goetz, The Winery Restaurant, Tustin, CA

Serves 4

Chili Lime Rubbed Hawaiian Mahi Mahi
4 6-7 ounce fresh Mahi Mahi fillets
1 tablespoon Cajun spice
Zest of one lime
½ cup extra virgin olive oil

1. Marinate Mahi Mahi with all ingredients for at least 2 hours. Grill both sides to a golden brown, approximately 4-5 minutes each side.

Tropical Fruit Chutney
2 slices fresh pineapple
½ papaya
½ mango
1 red onion
1 red pepper
½ cup cilantro, chopped
½ cup extra virgin olive oil
¼ cup white balsamic vinegar
½ cup agave syrup
Salt and pepper

1. Rub all fruit and vegetables with olive oil and grill both sides. When done, dice into fine pieces and mix together with cilantro, vinegar, syrup, salt and pepper. Keep at room temperature.

Jasmine Rice
4 ounces butter, melted
1 onion, chopped
1 tablespoon garlic, chopped
1 tablespoon chopped ginger
2 cups jasmine rice
Salt and pepper
3 cups water
1 bunch cilantro, chopped

1. Sauté onion, garlic and ginger in melted butter. Add rice and season with salt and pepper. Add rice and season with salt and pepper. Add water and cook, covered, without stirring until all water is gone or until rice is cooked. Add cilantro.

Lemongrass-Gewurztraminer Butter Sauce
½ bottle Pierre Spar Alsace Gewirztraminer wine
1 chopped shallot
1 chopped cove garlic
½ stalk lemongrass
1 pound butter
Juice from one lemon
Salt and pepper

1. In saucepan, reduce wine with shallot, garlic, and lemongrass until nearly dry. Remove from fire and add butter (a little at a time). When done, season with lemon juice and salt and pepper.

Assemble Dish:
Arrange Mahi Mahi atop jasmine rice. Top fish with 1 tablespoon Tropical Fruit chutney and a dollop of Lemongrass-Gewurztraminer Butter Sauce.

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Blackened Salmon Tarts With Mango Salsa

Serves 4

2 sheets purchased pie dough (I used Pillsbury), homemade pate brisee , or 4 savory tart cases

Mango Salsa
1 teaspoon brown sugar or palm sugar
1 tablespoon lime juice
2 teaspoons Thai fish sauce

1 mango, 3/8-inch dice (about 1 cup)
½ English cucumber, peeled, seeded, 3/8-inch dice (3/4 cup)
2 small red chilies, seeds removed, finely chopped (1 ½ tablespoons)
1 tablespoon cilantro, finely chopped
3 tablespoons red onion, very small dice

Blackened Salmon
1 teaspoon paprika
½ teaspoon ground coriander
½ teaspoon dried oregano, rubbed
½ teaspoon ground allspice
½ teaspoon garlic powder
¼ teaspoon cumin
¼ teaspoon cayenne

2 4-ounce skinless, boneless salmon fillets
1 tablespoon olive oil

Garnish to serve
3/4 cup crème fraiche or sour cream
2 tablespoons orange salmon caviar (optional)
Pea shoots, or other greens

1. Preheat oven to 400 degrees F.

2. Use the pastry to line four 4-inch tart pans with removable bottoms. Prick the bases with a fork and place on a sheet pan. Chill for 30 minutes.

3. Line pastry shells with parchment paper circles the diameter of the bottom and fill with pastry weights or rice. Blind bake for 10 minutes, then remove paper and weights. Bake for 5 more minutes or until golden. Cool.

4. In a small bowl, mix the palm sugar, lime juice and fish sauce together. Mash the sugar against the side of the bowl with a spoon until it is incorporated. For the salsa, combine the diced ingredients in a bowl and pour the lime juice mixture over. Stir to coat ingredients and chill until ready to serve.

5. For the salmon, combine spices in a shallow bowl. Coat the salmon in mixture and chill for 30 minutes.

6. Heat olive oil in a pan over medium high heat. Cook salmon for 2 minutes each side or until blackened all over, but not burned.

7. Spoon crème fraiche into tart cases. Flake the salmon into pieces and divide among the tarts. Top with salsa and caviar. Garnish with pea shoots or other greens. Serve.

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Holiday Empanadas from Grace-Marie’s Kitchen

Serves 8

Filling
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup red or yellow onions, finely diced
1 pound ground turkey meat (or leftover roasted turkey)
1 pound yams (sweet potatoes), peeled and diced small
2 teaspoons ground cumin
1 teaspoon ground cinnamon
To season – kosher or sea salt & ground black pepper

8 ounces Monterey Jack Cheese (or any favorite), shredded
1 cup mango chutney – chopped if mango pieces are large (or cranberry relish)
1/3 cup cilantro, roughly chopped

1. Preheat the oven to 400 degrees F.

2. Warm the oil and butter in a large skillet over medium heat. Add the onions and turkey. Season with salt and pepper. Cook, stirring, until the turkey is no longer pink.

3. Add the sweet potatoes, cumin and cinnamon. Continue to cook until the sweet potatoes are fork tender (about 7 minutes). Cool completely in the skillet then transfer to a bowl.

4. Once cool, stir in the cheese, chutney and cilantro.

Empanadas
2 packages prepared pie crusts (cut into 3”-4” rounds) (or puff pastry or refrigerator rolls rolled flat)
2 large eggs, fork beaten with a bit of tap water
Spanish Smokey Paprika to garnish

1. Line two baking sheets with parchment paper.

2. Arrange the crust rounds onto a work surface. Brush the egg wash along the edges. Place a tablespoon or more of the filling into the center of each.

3. Fold over one side of the crust to meet the opposite side (creating a “half moon” or turnover). Gently press down to seal the edges then crimp with a fork to create a decorative edge.

4. Arrange 2 inches apart on baking sheets. Lightly brush with remaining egg wash and dust with the paprika.

5. Bake until risen and light golden brown on both sides, about 15 minutes. Cool slightly on the baking sheet before removing.

Serve

1. Make a dipping sauce by mixing mango chutney and chopped cilantro, to taste, in about 1 ½  cups of sour cream.

2. Transfer empanadas to a serving platter. Serve warm or room temperature with the dipping sauce. Garnish with leftover cilantro springs.

Avocado and Mango with Yogurt, Honey and Lime

Serves: 4

2 ripe California Avocados, chilled, halved, seeded and peeled
2 mangos, chilled, halved, seeded and peeled
Cayenne pepper, to taste
Salt to taste
¾ cup plain low-fat yogurt (Greek-style preferred)
2 large limes, juiced
3 tablespoons honey
4 mint sprigs, for garnish

1. Slice avocado and mango in halves lengthwise in ½-inch slices. Arrange the fruit on individual salad plates, alternating the avocado and mango slices. Mix equal parts cayenne pepper and salt and lightly sprinkle over fruit slices, to taste.

2. Whisk together yogurt, lime juice and honey in a small bowl. Just before serving, spoon 2 to 3 tablespoons of dressing in a stripe over each salad. Garnish with mint sprigs and serve immediately.

Avocado and Orange Liquado with Lavender Shortbread Cookies

Avocado and Orange Liquado

Serves: 2

1 cup freshly squeezed orange juice
½ cup freshly squeezed lemon juice
¼ cup agave syrup
½ teaspoon freshly grated orange zest
½ teaspoon salt
1 ½ cups ice
1 ½ ripe avocados, seeded and peeled
1 cup whole milk

2 Lavender Shortbread Cookies

1. In a blender, add orange juice, lemon juice, agave syrup, orange zest, salt and ice; blend and combine thoroughly.

2. Add avocado and milk. Blend until smooth.

3. Taste and adjust with additional agave syrup, orange zest and salt, if needed.

4. Divide evenly among tall glasses. Serve immediately with one Lavender Shortbread Cookie per glass.

Lavender Shortbread Cookies

Makes: 18 cookies

¼ cup sugar
1 stick butter, softened
1 teaspoon culinary lavender, slightly crushed and bruised
1 teaspoon freshly grated orange zest
1/8 teaspoon salt
1 ¼ cups all-purpose flour

Coarse sugar, for sprinkling

1. Cream together sugar, butter, lavender and orange zest until light and fluffy, about 3 to 5 minutes.

2. Add salt and flour. Mix gently, just until dough comes together.

3. Form dough into an oval log (2-inches wide x ¾-inches tall). Wrap in plastic and chill for 30 minutes.

4. Preheat oven to 350 degrees F.

5. Remove dough from refrigerator and slice into ¼-inch thick ovals. Place slices on ungreased baking sheets.

6. Sprinkle top of each cookie with a small amount of coarse sugar.

7. Bake until the bottoms of the cookies just begin to turn golden, about 10 to 12 minutes. Cool on racks before serving.

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