Enjoy them in soups, salads and entrees.
Ragout of Beluga Lentils
- 2 ounces smoked bacon, diced
- 2 cloves garlic, thinly sliced
- 2 tablespoons finely diced fennel
- 2 tablespoons finely diced carrots
- 2 tablespoons finely diced shallots
- 1 tablespoon chopped thyme leaves
- 1/2 cup beluga lentils
- 1 1/2 cups chicken stock
- Coarse salt to taste
- Freshly ground black pepper to taste
In a sautee pan or shallow saucepan, cook the bacon until all of the fat has rendered. Add the garlic, fennel, carrots, shallots, and thyme. Cook for about 2 minutes, until the vegetables are slightly softened. Add the lentils and cook, stirring, for about 1 minute, or until heated through. Add the chicken stock and simmer for 20 minutes, or until the lentils are tender. If the liquid evaporates before the lentils are fully cooked, add water in small increments. Check the seasoning, adding salt and pepper to taste. Serve warm.
This is a recipe from http://www.jamesbeard.org.
Enjoy this cool weather bread made from sweet persimmons.
- 2 eggs
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 teaspoon ground cinnamon
- 1 cup persimmon pulp
- 1/2 cup chopped walnuts
- 1 teaspoon baking soda
- 1/2 cup raisins
Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan.
In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.
In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan.
Bake for 75 minutes, or until tester inserted in the center comes out clean.
This is a recipe from http://allrecipes.com.
Freekeh is a wheat that is harvested while it is young and also a bit green, then dried and roasted. It is very nutritious.
- 1 cup freekeh
- 5 cups of broth (choose your favorite - beef, chicken or vegetable)
Pick through the Freekeh, looking for small kernels that may not be edible. Wash freekeh under cold water, pouring off any skins that float to the top. Do this 2-3 times. Place all of your infredients in a medium size pot and bring to a boil. Lower heat to medium and cover. Allow freekeh to absorb the broth completely (you may need to add some more broth or water to achieve desired tenderness.). When all broth has been absorbed, remove from heat and let stand covered for about 5-8 minutes. Fluff with fork and serve. Please experiment with the freekeh by adding your favorite herbs, spices or vegetables.
The Pigeon Pea is a native to Africa and the sweet flavor is now widely used throughout the Caribbean.
Arroz Con Gandules
- 2 slices bacon, or 1/2 cup ham, chopped
- 1/2 cup onion, chopped
- 1/2 cup green pepper, chopped
- 2 cloves garlic, minced
- 1 - 15.5 oz. can Goya Dry Pigeon Peas, undrained
- 1 packet Sazón Goya con Culantro y Achiote
- 1/2 cup tomato sauce
- 3 cups water
- 2 cups rice
Heat large skillet oer medium heat. Add bacon, onions and peppers; cook 3 minutes. Stir in garlic and cook 2 minutes longer. Add remaining ingredients except rice. Bring to a boil. Stir in rice; cover. Reduce heat and simmer 20 minutes or until rice is tender. Serves 8.
Extra Soft Tofu
Extra soft tofu is also known as SoonDuBu in Korean. It is usually used for soup or stew. The softer the tofu the more the texture becomes more like a custard or gelatin.
Kimchi Soft Tofu Stew
- 1 tablespoon vegetable oil
- 1/2 medium yellow onion, medium dice
- Kosher salt
- 2 teaspoons Korean chile paste
- 1 medium zucchini, medium dice
- 1 cup Napa Cabbage Kimchi, coarsely chopped
- 2 cups low-sodium beef or chicken broth
- 1 teaspoon soy sauce
- 1 (14- to 16-ounce) package silken or soft tofu, drained
- 3 large eggs (optional)
- 2 medium scallions, thinly sliced (white and light green parts only)
- Steamed white or brown rice, for serving
Heat the oil in a large saucepan with a tightfitting lid over medium heat until shimmering. Add the onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.
Add the chile paste, stir to combine, and cook until fragrant, about 1 minute. Add the zucchini, season with salt, and stir to combine. Add the kimchi and cook, stirring occasionally, until simmering, about 2 minutes. Add the broth and soy sauce and bring to a boil. Taste and season with salt as needed.
Using a large serving spoon, add the tofu by very large spoonfuls, taking care not to break up the tofu into little bits. Gently press down on the tofu with the back of the spoon so that the broth is mostly covering it. Simmer until the tofu is heated through and the flavors have melded, about 3 minutes.
Crack the eggs, if using, into the simmering mixture. Cover and simmer until the whites are set, about 2 minutes. Divide the stew and eggs among 3 bowls, being careful not to break up the tofu or the egg yolks. Garnish with the scallions and serve immediately with rice on the side.
This is a recipe from chow.com.
Kiwi Marinated Charbroiled Octopus served atop a Bed of Sake Whipped Cauliflower accompanied by Shitake Braised Swiss Chard
Submitted by Robert G.
Part 1: Sake Whipped Cauliflower
- 1 Pound Cauliflower - Washed and Cut Into Bite Size Florets
- 1 Medium Shallot - Fine Dice
- 1 Quart Chicken Stock
- 1 Cup Sake (Japanese Rice Wine)
- 1/2 Cup 40 percent Heavy Whipping Cream
- 1 Tablespoon Unsalted Butter
- Sea Salt and White Pepper - To taste
1. Heat Chicken stock in a medium pot until it reaches a rolling boil
2. Add the cauliflower florets to the boiling chicken stock and cook them until they are fork tender
>3. Using a colander drain the cauliflower and reserve them in a bowl until further needed
4. Return the medium pot to the stove and melt 1 Tablespoon butter in the pot
5. Sautee the Diced Shallot in the butter until it becomes translucent and begins to "Sweat"
6. Add the Sake and Heavy cream to the pot and heat until the mixture begins to simmer
7. Put the cooked cauliflower into the sake/Cream mixture and using a potato masher, Mash the cauliflower until it resembles Mashed potatoes.
8. Taste the cauliflower and adjust the seasoning with Sea Salt and White Pepper until it tastes to your liking
Preparation Time - 10 Minutes
Cooking Time - 10 Minutes
Part 2: Shitake Braised Swiss Chard
- 1/2 Pound Shitake Mushrooms - Sliced
- 1 Large Bunch Rainbow Swiss Chard -Cut into 1" stalks with leaves cut into small "Ribbons"
- 1/2 Cup White Wine
- 1 Cup Chicken Stock
- 1 Tablespoon Lemon Juice
- 1 Clove Garlic - Minced
- 1 Medium Shallot - Diced
- 1 TableSpoon Olive Oil
- 1 Tablespoon Butter - Unsalted
- Sea Salt and Black Pepper - to Taste
1. In a large sautee pan or walk melt together the butter and Olive oil
2. Heat the pan until it just begins to lightly smoke and toss in the shitake Mushrooms
3. Sauté the shitake mushrooms, tossing occasionally, until they are golden and have a crisp outer texture
4. Toss in the minced garlic clove and diced shallot and cook until they become translucent and begin to "Sweat"
5. Toss in the Rainbow Swiss chard Leaves and all and blend the mixture until everything is incorporated throughout
6. Add the white wine and chicken stock to the pan and let the mixture reduce and thicken
7. Add the lemon juice and taste the dish
8. Adjust the seasoning with salt and pepper to desired taste, serve and enjoy
Cooking Time - 7 Minutes
Preparation Time - 6 Minutes
Part 3: Kiwi Marinated Charbroiled Octopus
- 8 Large Octopus Tentacles (About 1" in Diameter and 3" Long - You may substitute Baby Octopus if you prefer)
- 5 Large Kiwis
- 3/4 Cup 40 percent Heavy Whipping Cream
- 1/2 Cup Sambal Chili Paste
- 1 Meyer Lemon
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Quart Chicken Stock
- Sea Salt and Cracked Black Pepper - To Taste
1. Using a Rubber Mallet (Or the underneath Side of a medium weight Sautee pan) Tenderize the octopus tentacles By pounding them with the mallet until they begin to flatten to about 1/4" Thick, ** (The Easiest way to accomplish this is to wrap a cutting board in plastic wrap, pat dry the octopus tentacles with a paper towel, place them on the covered cutting board, and cover them with plastic wrap.)
2. Using a paring knife or spoon, peel the kiwis and place them in a blender
3. In addition to the Kiwi put the heavy cream and sambal paste in the blender and blend until the mixture is a thick cream like consistency.
4. Pour the mixture into a 1 Gallon Ziploc bag and place the octopus tentacles in the mixture to marinade over night.
5. Refrigerate the octopus over night.
6. When ready to prepare skewer the octopus tentacles on either wet wooden skewers, metal shish kabob skewers, or lemon grass shoots. ***Reserve the marinating mixture to make a sauce.
7. Heat the chicken stock in a medium soup pot until it begins to boil and submerge the octopus tentacles in the stock for 9 minutes.
8. Remove the octopus from the liquid and drain all but 1/2 cup Chicken stock out of the soup pot.
9. Add the juice of 1 Meyer lemon to the chicken stock and the reserved marinating mixture. Heat the mixture until it reduces and thickens to a sauce consistency.
10. Lightly Salt and pepper the octopus and place them on a heated grill at 325 Degrees
11. Grill the octopus until it begins to char and blister - About 2 minutes a side
12. Lightly drizzle olive oil over the octopus
13. Place the octopus over the sake whipped cauliflower, Serve, and Enjoy!
Cooking time - 19 Minutes - Preparation Time - 29 Minutes - Serves 4
Periwinkle Chowder Sausage
Submitted by Julie K.
- 1 pound of fresh or frozen periwinkles or clams (thawed and drained - reserve liquid)
- 4 oz unsalted butter
- 1 leek, washed and minced
- 3 celery ribs, diced fine
- 1 cup carrots diced fine
- 1 cup cubed potatoes (1/2 cubes)
- 3 cups mashed potatoes
- 2 egg white
- Salt and white pepper
Prepare a cream sauce by making a roux using butter and flour. While stiring, add reserved liquid from the periwinkles and heavy cream until thickened. Add salt and pepper to taste.
Melt butter in a heavy skillet. Saute celery and carrots until soft. Add leeks and saute until transparent. Add salt and pepper to taste. Remove from heat and set aside to cool. Boil diced potatoes until barely tender (like al dente). Mix egg whites and carrots, celery and leeks mixture with mashed potatoes Add half of the cream and mix to incorporate. Gently fold in diced potatoes and periwinkles. It is possible to adjust seasonings at this point by making a small patty from the potato mixture and frying it in a small amount of oil. If more seasoning is needed adjust to taste.
To make sausage links place a sheet of strong plastic wrap (or a double layer of cling wrap) on cutting board. Form mixture into a six inch by 1 1/2 inch log in the center of the wrap. Pull up both sides of the plastic and fold over mixture. Gently roll the sausage to form a link. Twist each end tightly making sure to remove trapped air. Repeat with the rest of the mixture and refrigerate links until firm (about three hours).
To finish, fill a large pot or Dutch oven with water and bring to a rapid boil. Add sausages still wrapped in the plastic to the boiling water and boil for 15 minutes. Turn with tongs halfway through the cooking process. Remove from water and unwrap. Arrange on plate and top with cream sauce. Marinara sauce may be substituted for cream sauce for Manhattan style chowder sausage.
Kale Crepes with Channa Dry Masala
Submitted by Vidya T. S.
KALE CREPE, For the Plain Batter :
- 3 Cups Sona masoori Rice
- 1/2 Cup Urad dal
- 4 Table spoons of Channa dal
- 1 Teaspoon of Fenugreek seeds
Soak the above ingredients for atleast 4 hours & grind them in to a not so thick batter consistency. Let it ferment over night or atleast 8 hours. It multiples in quantity so make sure the vessel is big enough to take in the additional batter.
Other Ingredients to Blend seperately :
- 2 Cups Kale leaves
- 1 Inch piece of Ginger
Blend these two with little bit of water & salt as required
Take 6 -7 scoops of the plain Batter & mix in the Kale blend with it. Adjust salt as per your taste.
Now heat a Non stick pan & add very little bit of oil to its surface.
Pour in a scoop of the Kale batter to it like a pancake batter & create a circular pattern in it. Keep increasing the area little bit by little by continuing on with the pattern. At the end it looks like a round crepe.
After done with this , add a little bit of Oil / Ghee to it
Wait for 3 minutes & then flip it over & let the other side cook as well.
The crepe is now ready to be served.
- 1 Can of Chick peas
- 2 Tomatoes Diced
- 1 Big onion chopped nicely
- 1 Cup of Kale leaves Chopped nicely
- 2 Tablespoons of fennel seeds
- 1 - 2 Tablespoons of chilli powder ( Depending on your preference )
- few coriander leaves for Garnishing
Now place a Kale crepe & present this Channa as a side to go with it.
Its one of my Best dishes & I guarantee that you would fall in love with it & never stop with one :)
Synnove Norsk Gulost Cheese
A fresh, Springtime flavor!
Tomato, Cheese and Basil Sandwich
- 1 loaf ciabatta bread, sliced lengthwise
- 3 Tablespoons softened butter
- 8 ounces Synnove Norsk Gulost cheese slices
- 6 red ripe tomatoes, cut into 1/3" slices
- 20 fresh basil leaves
Spread butter on the bread. Toast in toaster oven until sizzling. Arrange cheese slices on top half of ciabatta bread and toast until cheese melts. Assemble sandwich by layering on the basil leaves and tomato slices and topping with cheese-covered bread slice. Cut into segments and serve.
Pitted Baking Dates
Here's an unusual and delicious treat!
Base:2 cups walnuts or pecans
13 ounces pitted baking dates
1/8 teaspoon coarse sea salt
1/8 teaspoon orange zest
2 teaspoons vanilla extract
1 avocado, pitted and peeled
1/2 cup raw cocoa powder
Frosting:3 avocados, pitted and peeled
1/8 teaspoon sea salt
1/2 cup raw cocoa powder
1/2 cup raw agave nectar, plus more to taste
In a food processor, mix all base ingredients, then pat down in an 8-inch square baking pan. Puree all frosting ingredients in a food processor and spread on base. Cover and freeze at least 3 hours. Cut into 2-inch squares and serve cold.
This is a recipe from www.oprah.com, created by Toni Bark.
Opo Squash Recipe
Also known as bottle gourd
Stir-Fry Opo with Ground Pork
2 cups opo squash, peeled and diced into cubes
1/4 cup ground pork
1 Tablespoon oil
1 garlic clove, chopped
1 green onion, chopped
1 Teaspoon fresh ginger, minced
1 Tablespoon fish sauce
1 Tablespoon soy sauce or 1 tablespoon soya sauce
1 Teaspoon sugar
Pepper, to taste
Heat wok or pan with oil. Stir-fry garlic for 1 minute.
Add ground pork and cook until brown. Add diced opo, fish sauce, soy sauce, sugar and ginger.
Stir-fry until cooked for about 10 minutes or until slightly soft, don't overcook.
Add green onion at the end with pepper to taste.
Serve with steamed rice.
This is a recipe from food.com
There are two main types of persimmons. Hachiya, which are acorn shaped, and are used when very, very ripe and Fuyu which can be eaten like an apple. They can be used in recipes such as this favorite for Bundt Cake.
Fuyu Persimmon Bundt Cake
2 Teaspoons baking soda
3 cups of chopped firm Fuyu persimmons
1/2 cup soft butter
1 2/3 cups sugar
2 Teaspoons lemon juice
2 Teaspoons vanilla
2 cups flour
1 Teaspoon baking powder
1 Teaspoon salt
1 Teaspoon ground cloves
1 Teaspoon cinnamon
1/2 Teaspoon nutmeg
1 cup chopped walnuts
3/4 cup raisins
Grease and flour a bundt cake pan. Preheat oven to 350 degrees.
Blend baking soda into chopped firm Fuyus. Set aside. In a large bowl, beat soft butter with sugar. Add 2 eggs, lemon juice, and vanilla and beat until fluffy. Stir in Fuyu mix.
Sift together flour, baking powder, salt, ground cloves, cinnamon and nutmeg. Stir flour into Fuyu mixture just until blended.
Add chopped walnuts and raisins.
Pour into prepared bundt pan. Bake at 350 degrees for 55 - 60 minutes or until toothpick tests clean. Cool in pan 15 minutes. Turn onto rack.
This is a recipe from Sunset Magazine.
The rambutan is a unique and exotic fruit native to Malaysia, Thailand, the Phillippines and other countries of Southeast Asia.
1/3 cup (80 mL) sugar
1/2 onion, minced
1/2 zucchini, diced small
1/2 cup (125 mL) cider vinegar
1/4 cup (60 mL) water
1/2 Teaspoon (2 mL) salt
8 fresh rambutans, cut in 2, pitted and peeled, then diced small
In a skillet over medium heat, caramelize sugar. When it begins to colour, add onion and zucchini and cook for about 1 minute.
Deglaze with cider vinegar and water. Add salt and continue cooking over low heat for 8 minutes.
Add rambutans and reduce until mixture has the consistency of syrup.
Serve over grilled chicken or fish, or even with a cheese platter.
This is a Sri Lankan recipe from www.accidentalepicurean.com
1/2 cup pitted, peeled rambutans (fresh is preferred, but canned will work, too)
1-1/2 ounces ginger-flavored vodka
1/2 ounce Cointreau
1 ounce club soda
In a cocktail shaker, combine rambutans and muddle until they are broken up and have released their juices, but not completely pulverized.
2. Fill the shaker halfway full with ice, then add ginger-flavored vodka, Cointreau, and club soda. Shake vigorously, then strain into a martini glass.
This is a recipe from www.lets-have-a-drink.yumsugar.com
Get ready for the football and Octoberfest, with recipes featuring Bobak's products, many of which are available at Global Foods!
1/4 oz. Dried Mushrooms
1/2 lb. (Bobak's Hunter) Bacon (cut 1/4" cubes)
1/2 lb. Boneless Pork for Stew (raw) (cut 1/2" cubes)
1/2 lb. (Bobak's) Smoked Sausage (cut 1/2" cubes)
3 lbs. (Bobak's) Sauerkraut (well rinsed and drained)
16 oz. Beef stock
1 Teaspoon Allspice
4 or 5 Bay Leaves
1 - 16 oz. can Tomato Paste
2 oz. Flour
2 Large Onions sliced
4 oz. Burgundy Wine (any red will work)
Soak dried mushrooms in 1 1/2 cup of water for 1 hour.
In large kettle (6 qrt) under low heat, slowly render Bobak's Hunter Bacon.
Add and brown (Bobak's) Smoked Sausage and raw pork cubes.
Once all meats are browned, remove from kettle, leaving the natural oils and juices. Add Onions, Allspice and Bay Leaves. Stir while scraping the browned kettle.
Add the Tomato Paste and cook over medium heat. Add Flour, Mushrooms, Sauerkraut and cook over medium heat.
Add Water from soaked mushrooms, Beef Stock, Wine and All Browned meats.
Bring to a boil, cover tightly then reduce heat to simmer for
Salt and Pepper to taste. Serves 8-10
Longer the simmer, the better the flavor.
Hot & Spicy Jambalaya
2 Tablespoons Vegetable Oil
2 Tablespoons Olive Oil
2 lbs Bobak's Hot and Spicy Sausage (1" Cuts)
1 Teaspoon Chopped Garlic
1 small Onion Diced
1 large Green Pepper Diced
1 large Yellow Pepper Diced
2 sticks Celery Diced
2 cups Water
1-16oz can Diced Tomatoes
2-4 Tablespoons Bayou Blast*
2 cups White Rice (Instant Rice)
Bayou Blast*3 Tablespoons Paprika
2 Tablespoons Cayenne Powder
2 Tablespoons Salt
2 Tablespoons Garlic Powder
1 Tablespoon Black Pepper
1 Tablespoon Onion Powder
1 Tablespoon Oregano, Dried
1 Tablespoon Thyme, Dried
Heat the oil in a large (4 qrt) saucepan over medium heat.
Add sausage and cook 3 minutes, stirring occasionally.
Add garlic, onion, pepper and celery; Saute on high heat 2 minutes. Add water, can of tomatoes, Bayou Blast*; Stir and bring to a boil. Add rice, stir vigorously, tightly cover and remove from heat.
Let stand covered for 5 minutes. Serves 6-8.
Maxwell Street Smoked Polish Sausage
2 lbs (Bobak's Maxwell Brand) Smoked Polish Sausage
10 Sausage or French Rolls
2 large Yellow Onions Thinly Sliced
3 Tablespoons Butter or Margarine
1/4 Teaspoon Salt
Prepare sausage according to one of the following methods:
Stove Top: Place sausage in shallow pan with 1/4" of water over medium heat. Simmer covered for 10 minutes, turning once. Remove cover, let water evaporate, then brown links in pan turning as often as necessary. (about 5 minutes)
Grill: Prepare charcoal or wood fire and allow it to burn down to embers. Place sausage on grill until well browned and crusty, turning often so as not to burn.
In a separate pan melt butter over medium heat, add sliced onions, salt and cover. Saute onions until they become transparent or caramelized to enhance their flavor.
Add the cooked sausage to the sauteed onions and simmer on low for 10 minutes.
Place sausages on rolls, smother with onions and add a dab of mustard. Serves 6-8
Spaghetti & Sun Dried Tomatoes with Italian Sausage
2 Tablespoons Vegetable Oil
2 Tablespoons Olive Oil
2 lbs (Bobak's) Italian Sausage (1 1/2" Cuts)
1 cup Water
1 qt Spaghetti Sauce (Homemade or Favorite Brand)
1 lb Spaghetti (or Your Favorite Pasta)
1/2 Teaspoon Salt
Heat the oil in a large (4 qrt) saucepan over medium heat. Place sausage on cut end and brown. Turn over and repeat. Add water, spaghetti sauce and stir until well blended.
Cover and cook over high heat the time it takes to prepare the pasta.
Bring 4-6 quarts of water to a rolling boil. Add salt, spaghetti and stir gently until boil returns. Cook according to labeled instructions, usually 9-11 minutes.
Remove from heat, drain well and plate.
Smother your favorite cooked pasta with this delicious red sauce full of bite size, tasty morsels of Italian Sausage!
Serve immediately. Serves 6-8
Find more recipes at www.bobak.com
Let's hit the grill with some jerk chicken, and chill down with some delicious coconut soup!
Grace Jerk Chicken
8 chicken drumsticks, skinned or skinless
3 Tablespoons olive oil
Juice of 1/2 lemon
4 Teaspoons Grace Jerk Seasoning Hot
2 Tablespoons soy sauce
1 Tablespoons honey
2 Tablespoons water
3 Teaspoons granulated sugar
Score the flesh of the chicken and place in a shallow dish.
Mix together the remaining ingredients and pour over the chicken. Marinate for at least 2 hours, turning occasionally.
Place the chicken on the grill for 20-25 minutes turning frequently, basting with any remaining marinade until cooked.
Makes 4 servings.
Chilled Summer Coconut Soup
5 cups milk
2 2/3 cup dry, unsweetened, shredded coconut
1 2/3 cup coconut milk
1 2/3 cup chicken stock
1 cup heavy cream
1/2 Teaspoon salt
1/2 Teaspoon ground white pepper
1 Teaspoon superfine sugar
Small bunch of fresh coriander (cilantro)
Pour the milk into a large pan. Bring it to a boil, stir in the coconut, lower the heat and allow to simmer for about 30 minutes. Place the mixture into a food processor and process until smooth. Be patient, this may take a few minutes for a smooth mixture. Pause frequently and scrape down the bowl sides.
Rinse the pan to remove any coconut that remains, pour in the processed mixture and add the coconut milk. Stir in the chicken stock, cream, salt, pepper and sugar. Bring to a boil, stirring occasionally, then lower the heat and cook for ten minutes.
Reserve a few coriander leaves for garnish, then dice the rest and stir into the soup. Pour the soup into a large bowl, let it cool, then cover and put into the refrigerator until it is well chilled. Taste the soup and adjust the seasoning to suit before serving, (refrigeration will alter the taste).
Serve in chilled bowls, garnished with coriander leaves.
Winter is over and it's time to think Spring! Wake up those tastebuds from that long winter nap with these delightful mango recipes!
2 mangos - peeled, seeded, diced
2 cups plain yogurt
1/2 cup white sugar
1 cup of ice
Combine ingredients in a blender. Blend until smooth. Pour into your favorite serving glasses, garnish with sprig of mint and enjoy.
Sweet Mango-Glazed Ham
2 ripe mangos, peeled, pitted, cubed
1/4 cup honey
2 Tablespoons fresh squeezed lemon juice
1/4 Teaspoon cinnamon
1/4 Teaspoon ground cloves
1/4 Teaspoon ground nutmeg
1 boneless 3 lb. ham
Preheat oven to 350 degrees. Combine mangos, honey, lemon juice and spices in food processor and puree until smooth. Set 1/3 of this mixture aside for serving.
Score the surface of the ham in a lattice pattern and place in a shallow baking dish. Brush with some of the mango glaze.
Bake for 1 hour, basting often with the glaze. Slice ham and place on serving plate. Warm the remaining glaze and serve with ham.
Grilled Mango & Sweet Potato Salad
1 sweet potato, peeled
1 large mango, peeled
3 Tablespoons olive oil
4 Tablespoons chopped mint
1/4 cup fresh lime juice
1 Tablespoons rice wine vinegar
1 Teaspoon sugar
1/2 Teaspoon sea salt
1/2 coarse pepper
1 large head bibb lettuce
1/4 cup fresh chopped mint
1/4 cup chopped walnuts
Preheat grill to medium. Cut both the sweet potato and mango into long, uniform wedges (no more than 1/2 inch thick). Set aside in a bowl.
Combine the dressing ingredients in a small bowl. Pour half of the mixture over the mango and potato wedges.
Using tongs, place sweet potato wedges on the grill and leave for 6-8 minutes per side. When potatoes are about half done, arrange the mango wedges on the grill. Grill for about 2-3 minutes per side. After removing from grill, cut into cubes and toss with the remaining dressing.
Plate lettuce. Place sweet potato and mango over the lettuce and top with sea salt, pepper, chopped mint and walnuts. (4-6 servings)
For March, we are spotlighting EVERYTHING IRISH! We start with a classic Irish Soda Bread, followed by Irish Stew, and finish with a delicious Chocolate Cake. Enjoy!
Irish Soda Bread
4 cups flour
4 Teaspoons baking powder
1 cup sugar
1/2 Teaspoon salt
1 Teaspoon caraway seeds
1 1/2 cup dried currants
2 Eggs, beaten
1 cup Irish butter, melted
1 cup milk
Preheat oven to 350 degrees. Lightly grease a loaf pan. Place currants and caraway seeds in a big bowl. Sift together flour, baking soda, sugar and salt. Pour sifted mixture over currants. Add the Irish butter, eggs and milk; mix well. Mold dough into a loaf shape on a floured board, then place on greased pan and bake for one hour, or until bread tests done.
Irish Lamb Stew
1 1/2 pounds thickly sliced bacon, diced
6 lbs. boneless lamb meat, cut into 2 inch pieces
1/2 Teaspoon salt
1 Teaspoon ground black pepper
1/2 cup all-purpose flour
1 Teaspoon dried thyme
2 bay leaves
2 Teaspoons sugar
3 cloves garlic, minced
1 large onion, chopped
2 large onions, diced
3 potatoes, cut into pieces
4 cups diced carrots
1 cup white wine
4 cups beef stock
1/2 cup water
Brown bacon in skillet. Drain, crumble, and set aside, leaving some of the bacon drippings in the skillet.
Next, salt and pepper the lamb, and brown meat in skillet. Cool, then coat meat in flour.
Place meat in large, greased crockpot. Add bay leaves and thyme, sugar and garlic. Add vegetables and bacon. Deglaze skillet with wine and pour over vegetables. Add stock and water.
Simmer for 9-10 hours, stirring occasionally. Remove bay leaves. Enjoy!
Irish Chocolate Cake
3/4 cup flour
1/2 Teaspoon salt
2 oz. dark chocolate
4 oz. Irish butter
3/4 cup sugar
1/3 cup cooked mashed potato
2 eggs, beaten
4 Tablespoons milk
4 oz. dark chocolate
4 oz. heavy cream
1/4 cup confectioner's sugar
3 Tablespoons Irish cream liqueur
Preheat oven 375 degrees. Grease and line two 8-inch cake tins. Sift flour and salt into a mixing bowl. Melt chocolate in a bowl placed over a saucepan of hot water.
In a separate bowl, cream butter and sugar together until fluffy, then beat in the chocolate and mashed potato. Beat in the eggs, alternating with some of the flour. Fold in the rest of the flour and mix in the milk.
Divide mixture between cake tins. Bake for 25-30 minutes or until top is firm but springy. Remove from oven, cool for a few minutes, then turn out on a cooling rack.
To make the icing, melt the chocolate (see above), stir in the other ingredients and mix. Spread between the cake layers, then coat the top and sides of the cake.
Valentine's Day Recipes
Valentine's Day is a day for couples and expressions of love. This year why not avoid the crowded restaurant scene and prepare a romantic meal with the help of Global Foods Market? Surprise your Valentine with a romantic meal for two or discover the passionate possibilities of preparing a meal together. Either way, the ingredients for the following recipes can be found here at Global Foods Market. Make the day complete with a stop at our special chocolate display for an enticing gift of European chocolates.
Endive and Quail Egg Salad with Bacon and Sherry Vinaigrette
1/4 pound frisée (French curly endive), washed and dried
3 ounces thick-cut bacon
8 quail eggs
1 Tablespoon chopped shallots
1Tablespoon chopped parsley
1 1/2 Tablespoons sherry vinegar
Cut endive into small pieces, discard any dark green leaves, and place in a large bowl.
Cut bacon crosswise into 1/4-inch-thick sticks. In a heavy skillet cook over moderate heat, stirring occasionally, until golden. Remove skillet from heat.
In large non-stick frying pan, over medium to high heat, cook eggs sunny-side-up.
Reheat bacon in its skillet over moderate heat. Stir in shallots and cook 1 minute. Add red wine vinegar, chopped parsley, and boil for 5 seconds.
Immediately pour hot dressing over endive and toss with salt and pepper to taste. Divide salad on 2 plates and top each with 4 fried eggs. Season eggs with salt and pepper and serve salad immediately.
Pan-Roasted Quail with Sweet Potato Gnocchi and Porcini Mushrooms
Sweet potato gnocchi:1 small sweet potato
1 small baking potato
1/2 cup flour, sifted
Salt and pepper
Quail and sauce:
4 quails, semi-boneless, halved
1 cup brown veal stock
2-3 Tablespoons olive oil
1 cup porcini mushrooms, cut into pieces
2 scallion stalks, greens only, chopped
Salt and pepper
1 Tablespoon chopped Italian parsley
Peel and dice potatoes. Boil in medium sauce pan until soft. Drain thoroughly. Let stand until dry.
Mound the potatoes on a flat work surface and create a well in the center. Sprinkle sifted flour all over potatoes. Break egg into center of well. Season with salt and pepper. Using a fork, incorporate flour and potatoes into egg to make dough. Form dough into a ball and gently knead until it is dry.
Make a well in the center of the potatoes and sprinkle all over with the flour. Break the egg into the center of the well, add the salt, and, using a fork, stir into the flour and potatoes as if you were making pasta. Once the egg is mixed in, bring the dough together, kneading gently until a ball is formed. Knead gently another 4 minutes, until ball is dry to the touch. Let rest for two hours.
Roll dough into cylinders and cut into 1-inch pieces. Blanch the pieces in boiling water for about a minute and then shock in ice water. Drain and reserve.
For quail and sauce:
Remove wings from quail and set in a sauce pan with veal stock. Heat and simmer until thickens. Season with salt and pepper.
Preheat oven to 350°F. Heat about 1 Tablespoon olive oil in a large skillet over medium-high heat. Season quail with salt and pepper and sear in the skillet, skin-side down. Transfer skillet to oven and roast quail (still skin-side down) for about 5 minutes. Turn quail over and quickly sear meat side (approximately 20 seconds).
Heat 1-2 Tablespoons olive oil in a separate sauté pan. Add gnocchi and sauté until caramelized, tossing pan frequently. Add scallions and mushrooms and briefly sauté until mushrooms are cooked. Season with salt, pepper and chopped parsley.
Place gnocchi and quail in the center of the plate and drizzle with sauce.
Yield: 4 Servings
Wine pairing: Pinot Noir
Dragon Fruit Pizza
1 package of ready to use pre-made sugar cookie dough
8 ounces cream cheese
1/2 cup powdered sugar
1 Tablespoon lemon juice
3 dragon fruit, peeled and sliced
3 kiwi, peeled and sliced
1 cup strawberries, hulled and cut in half
1/4 cup apricot glaze
Roll out cookie dough into a 12 inch round. Bake 10-12 minutes or until lightly browned. Allow to cool completely.
Meanwhile, prepare fruit by washing and slicing it into 1/4 inch slices.
Cream together the cream cheese, powdered sugar and lemon juice.
When the crust is cool, top with the cream cheese mixture. Lay fruit in a circle on top of the cream cheese mixture. Spread apricot glaze over fruit.
Chill until ready to serve.
Makes one 12-inch dessert pizza.