Servicios

Servicios

Fresh Mango Mason Jar Parfait

Recipe courtesy of Chef Dave Woolley

Instrucciones: 
For Coconut Cream: Heat a saucepan over low-medium heat. Add coconut milk and sugar and bring to a simmer. Meanwhile, whisk eggs and add in arrowroot powder. Pour one ladle of the steaming milk into the egg mixture, whisking constantly. Turn the pot of coconut milk to low and add the egg mixture and continue whisking until thickened. Once it thickens, remove from heat and stir in vanilla and butter. Pour 2 ounces (1/4 cup) into each mason jar; cool until well chilled. To caramelize fresh mango: Pre-heat a non-stick griddle or pan to 450 degrees F. Add mango planks and cook until lightly caramelized on each wide side, 2 to 8 minutes, depending on the thickness of the plank and ripeness level of the mango. Cool on a rack until cool enough to handle; dice 3/8-inch. To assemble parfaits: On top of chilled coconut cream layer: 1 ounce oatmeal cookie crumble, 2 ounces caramelized mango and a pinch of toasted coconut.
Image: 
Preparation Time: 
20 minutes
Cooking Time: 
30 minutes
Ingredientes
multiple_ingredients: 
{"rows":11,"measurement":["Coconut Cream","1","2","2","2","1","2","Toppings","10","6 ","1/2"],"ingredient":["(Makes 2-1/2 cups)","can (14 ounces) coconut milk (BPA free)","tablespoons raw sugar","eggs","tablespoons + 1 teaspoon arrowroot powder or tapioca starch","teaspoon pure vanilla extract","tablespoons butter, cut into small pieces","","ounces crisp plain oatmeal cookie, pulsed to a find crumble","ripe mango cheeks, peeled and cut lengthwise into planks to yield 20 ounces","cup toasted sweet coconut"]}
Porciones: 
10

Fresh Mango & Beet Salad

Recipe courtesy of Chef Dave Woolley

Instrucciones: 
For Mango Dressing: Combine first four ingredients in blender. Drizzle in olive oil to emulsify. Add salt to taste. Reserve 3 ounces for Salad Mix. For Avocado-Chile Oil: Heat avocado oil to 250 degrees F but not hotter than 300 degrees F. Place fresh chives (rough cut) in blender, and add hot oil; blend immediately. Strain with fine chinois and cool in ice bath immediately to hold color and flavor. Add salt to taste. To assemble salads: Mix all Salad Mix ingredients together and toss with 3 ounces Mango Dressing. In the center of each salad plate, lightly press about 3 ounces Mango Beet Salad Mix into a 3-inch diameter ring mold; remove ring. Layer on top of each salad: 1 ounce goat cheese crumbles, 2 to 4 pieces of Crispy Onions and 10 pieces of micro greens. Swirl 2 tablespoons Mango Dressing around stack and dot the plate with ½ teaspoon Avocado-Chive Oil. Finish with freshly ground black pepper.
Image: 
Preparation Time: 
30 minutes
Cooking Time: 
10 minutes
Ingredientes
multiple_ingredients: 
{"rows":21,"measurement":["Mango Dressing","10","2","1","4","","Avocado-Chive Oil","5","1","Mango Beet Salad Mix","16","16","2","1","3","","Toppings","12","","",""],"ingredient":["(Makes 2 cups, 3 ounces)","ounces fresh mango puree","ounces fresh lime juice","ounce white balsamic vinegar","ounces olive oil","Salt to taste(no black pepper)","(Makes about 1/2 cup)","ounces avocado oil","ounce fresh chives, roughly chopped","","ounces roasted beets, small-medium dice","ounces Fresh Mango, small-medium dice","tablespoons parsley, minced","ounce Crispy Onions, minced","ounces Mango Dressing","Salt to taste","","ounces goat cheese crumbles","Crispy onions, for garnish","Micro greens, for garnish","Freshly ground black pepper"]}
Porciones: 
12

Grilled Fresh Mango Relish

Recipe courtesy of Chef Dave Woolley

Instrucciones: 
On a very hot grill, mark mango pieces, slightly charring and leaving grill marks. Quickly remove from the grill with a thin spatula and transfer to a cutting board. While hot, dice mango small-medium and place in mixing bowl with remaining ingredients. Stir, cover and refrigerate 24 hours to marry flavors.
Image: 
Preparation Time: 
25 minutes
Cooking Time: 
5 minutes
Ingredientes
multiple_ingredients: 
{"rows":8,"measurement":["5-6","6","2","1/2-1","1/2","2","1/2",""],"ingredient":["ripe fresh mangos, peeled, seeded, cut into cheeks and piecies to yield about 30 ounces uncooked","ounces heirloom tomato, small dice","ounces red onion, small dice","ounce agave nectar. based on mango ripeness","ounce white balsamic glaze/reduction","teaspoons Italian parsley, minced","teaspoon lime zest, minced","Salt to taste"]}
Porciones: 
5

Mango & Macadamia Nut Muffins

Recipe courtesy of Monin®

Instrucciones: 
Preheat oven to 400 degrees F. For topping: Combine all ingredients except butter in a small bowl; cut-in butter with or rub in with your fingertips; chill until needed. For muffins: Grease one 12-cup muffin tin; be sure to lightly grease area around the muffin wells so they won't stick as they rise. In a large bowl, whisk together egg, sour cream, milk, vanilla and melted butter; fold in mango. In another large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients and add mango mixture. Fold together just to moisten and evenly blend; the batter will be lumpy. Using a large spoon, quickly fill muffin wells with batter to the tops. Crumble topping over tops and bake 25 to 30 minutes or until a toothpick inserted into center emerges with just a few crumbs clinging to it. Cool in pan 5 to 10 minutes; loosen muffins and tilt each on its side to cool further.
Image: 
Preparation Time: 
20 minutes
Cooking Time: 
25 to 35 minutes
Ingredientes
multiple_ingredients: 
{"rows":19,"measurement":["Topping","2/3","1/4","1/4","1","2","Muffins","1","1/2","1/4","1/4","1","2","1-1/2","2","1/4","1","1-1/2","1/4"],"ingredient":["","cup (3 ounces) chopped unsalted macadamia nuts","cup plus 2 tablespoons all-purpose flour","cup light brown sugar","teaspoon ground cinnamon","tablespoons (1 ounce) butter, softened","","large egg","cup sour cream","cup millk","cup Monin® Macadamia Nut Syrup","teaspoon vanilla extract","tablespoons (1 ounce) butter, melted and cooled","cups diced ripe mangos","cups (9 ounces) all-purpose flour","cup granulated sugar","tablespoon baking powder","teaspoons baking soda","teaspoon salt"]}
Porciones: 
12

Mango Manchego Stuffed Jalapenos with Curry Cornmeal Crunch

Try this great new mango recipe!

Chef: 
Instrucciones: 
To make the crunch: Combine cornmeal, curry, salt, and ¾ teaspoon olive oil. Set aside. To assemble the jalapenos: Rub outside of each pepper half with olive oil. Fill center of each pepper with cheese, reserving 2 tablespoons to sprinkle on top. Place 3 or 4 sticks of mango into each pepper pushing down. Sprinkle a large pinch of crunch mixture on each pepper. Sprinkle a few shreds of reserved cheese on each pepper. Sprinkle another pinch of crunch mixture on top. Bake at 400 degrees for 15 minutes; serve warm.
Image: 
Preparation Time: 
10 minutes
Cooking Time: 
15 minutes
Ingredientes
multiple_ingredients: 
{"rows":8,"measurement":["3","1","1/2","3/4","5","1","1/4","1/2"],"ingredient":["tablespoons cornmeal","tablespoon curry powder","teaspoon salt","teaspoon extra virgin olive oil","jalapeno peppers, about 3 inches long, sliced in half lengthwise and deseeded Extra virgin olive oil, as needed","firm ripe fresh mango, peeled, pitted and cut into matchstick pieces","lb finely shredded Manchego cheese, divided","fresh ripe mango, sliced for garnish"]}
Course: 
Appetizer
Porciones: 
2

Shrimp & Mango Gumbo

Try this great new mango recipe!

Instrucciones: 
Heat 2 tablespoons of olive oil in a 2-gallon rondeau; add onions, salt and pepper; cook until onions caramelize, about 8 minutes. Stir mango pieces and cilantro leaves into the onion mixture; transfer to a 4" half hotel pan; cover loosely and reserve at room temperature. In the same rondeau, heat the 4 tablespoons of olive oil. Stir in the celery, peppers, jalapeno and chipotle seasoning; sauté 5 minutes. Add the shrimp and garlic; cook another 5 minutes. Remove shrimp; set aside. Add the shrimp broth and okra; simmer 10 minutes. Stir in reserved onion-mango mixture, shrimp and hot sauce; heat through to fully cook shrimp and season to taste with salt and pepper. Plate with ramekin mold of ½ cup rice; ladle one cup of gumbo around the rice and garnish with cilantro.
Image: 
Preparation Time: 
50 minutes
Cooking Time: 
40 minutes
Ingredientes
multiple_ingredients: 
{"rows":20,"measurement":["2","2","1","1/2","4","2","4","2","2","4","2","48","4","4","2","2","1","1","6","Garnish"],"ingredient":["tablespoons olive oil ","cups Spanish onions, small dice","teaspoon sea salt","teaspoon freshly ground black pepper","cups fresh ripe mango pieces, peeled, pitted and cut about ½-inch square","cups cilantro leaves","tablespoons olive oil ","cups celery, small dice","cups red and orange peppers, small dice","tablespoons jalapeno, small dice","teaspoons Southwest chipotle seasoning","16-20 count shrimp, deveined","tablespoons garlic, chopped","cups shrimp broth","cups okra, sliced ½-inch thick","teaspoons hot sauce","teaspoon sea salt","teaspoon freshly ground black pepper","6 cups rice, cooked","Cilantro, roughly chopped"]}
Course: 
Entree, Foodservice
Porciones: 
12

Pulled Pork and Mango Summer Rolls with Carolina Mustard Sauce

Amazing new mango recipe!

Instrucciones: 
To make the Carolina Mustard Sauce: Mix all ingredients together in a small bowl. Stir until brown sugar is dissolved and everything is well blended. Cover and refrigerate overnight. Sauce can be made up to two weeks in advance. To make the Pulled Pork: Preheat oven to 325 degrees F. Heat oil in a Dutch oven or other heavy ovenproof pot over medium-high heat. Meanwhile season pork with salt and pepper. When oil is hot, sear meat on all sides. Add onion and beer and bring to a boil. Cover and bake until pork is very tender, at least three hours. Let cool for 15 to 20 minutes then shred with a fork. Pulled pork can be made a day or two in advance and reheated. To assemble the Summer Rolls: Hydrate rice paper sheets one at a time in hot water for 10 to 15 seconds, then pat dry. Place the rice paper on a cutting board and layer in the center: 2 to 4 mango slices, 1 lettuce leaf, 3 cucumber slices, one avocado slice, 2 tablespoons pulled pork, 2 apple strips, a scant tablespoon of basil and 1 tablespoon mint. Fold the top and bottom in, and then roll up tightly from the left, like a burrito. Place the role seam side down on a serving platter. Cover with a damp paper towel as you build remaining rolls. Plate two rolls per serving, whole or cut in half, with Carolina Mustard Sauce.
Image: 
Preparation Time: 
45 minutes
Cooking Time: 
3-1/2 hours
Ingredientes
multiple_ingredients: 
{"rows":22,"measurement":["3/4","1/2","1/4","2","1","2","1","2","1","dash","dasj","1","2","10","1","10","1","1","1-1/2","1","1","1/2"],"ingredient":["cup prepared yellow mustard","cup honey","cup malt vinegar","tablespoons ketchup","tablespoon dark brown sugar, packed","teaspoons Worcestershire sauce","teaspoon hot sauce","tablespoons vegetable oil","small (1 to 2 pounds) boneless pork shoulder (Boston butt)","Kosher salt","Freshly cracked black pepper","medium onion, sliced","12-ounce cans beer","round rice paper sheets, 8-inch","large ripe fresh mango, peeled, pitted and thinly sliced, lengthwise","small Boston lettuce leaves","small cucumber, very thinly sliced, lengthwise","small avocado, thinly sliced, lengthwise","cups pulled pork, warm","small tart apple, peeled, sliced and cut into thin strips","cup basil leaves, chiffonade","cup fresh mint leaves"]}
Course: 
Entree, Appetizer, Foodservice
Porciones: 
5

Green Mango and Grilled Beef Salad

Executive chef Benjamin Randolph

Chef: 
Instrucciones: 
To make the dressing: Completely dissolve sugar in water; stir in fish sauce, lime juice and sriracha. To prepare the beef: Combine oil, lemongrass, fish sauce, soy sauce and sugar; stir until sugar dissolves. Add beef and coat thoroughly with marinade. Marinate at room temperature for 20 minutes. Grill beef over medium-hot heat until desired doneness is achieved; allow to rest before slicing, against the grain, into thin strips. Transfer grilled meat to a large bowl. Add mango, red onion and dressing; toss gently. Add cilantro and basil; toss gently again before serving. Garnish with peanuts.
Image: 
Preparation Time: 
30 minutes
Cooking Time: 
30 minutes (marinating and cooking)
Ingredientes
multiple_ingredients: 
{"rows":16,"measurement":["2","2","2","2","1/2","1/2","2","1","1","1","1-1/2","2","1/2","12","1/4","3"],"ingredient":["tablespoons sugar","tablespoons water, hot","tablespoons fish sauce","tablespoons lime juice","tablespoon sriracha sauce","cup vegetable oil","stalks lemongrass, trimmed, tender inner parts only, minced","tablespoon fish sauce","tablespoon soy sauce","tablespoon sugar","pounds beef top loin steak","firm ripe mangos, peeled, pitted and thinly sliced","small red onion, thinly sliced","sprigs cilantro, chopped","cup Asian basil leaves, torn into thirds","tablespoons unsalted, roasted peanuts, crushed"]}
Course: 
Salad
Porciones: 
4

Tropical Mango Salad Shooter

Recipe courtesy of Chef Dave Woolley.

Instrucciones: 
*Caramelize peeled mango pieces/medium chunks in a large nonstick pan or nonstick electric griddle on high heat setting (preheated before adding mango) for 6 to 8 minutes, periodically stirring to get colorization. Cool before mincing in this recipe. To make mango-coconut topping: Mix caramelized mango and toasted coconut with ½ teaspoon salt; hold chilled. To make Mango-Corn Custard Preheat oven to 325 degrees F (165 degrees C). Butter six 8 to 10-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish. Place corn into a large saucepan and stir in cream, sugar, salt and cayenne pepper. Bring to a simmer; remove from heat and stir in milk. Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high until smooth and creamy. Whisk egg yolks with eggs until smooth in a large bowl. Slowly whisk about ¼ cup hot corn mixture into eggs until corn mixture is incorporated. Repeat several times until all of corn mixture is incorporated. Fold in caramelized minced mango. Divide mango-corn mixture equally into ramekins. Pour hot tap water into the baking dish to about halfway up the sides of the ramekins. Bake in preheated oven until custard is set, 25 to 30 minutes. Let cool about 45 minutes before unmolding. (The mixture should be soft, similar to crème brûlée.) To unmold, run a knife around the edge to loosen. Transfer contents of all ramekins into a bowl, stir gently and fill piping bag for service. To assemble: Pipe 1 to 2 ounces Mango-Corn Custard into 3-ounce clear/glass shot glasses. Top with 1 tablespoon caramelized mango-coconut mixture; hold chilled. Just before service. Mix lime juice, olive oil, salt and micro greens. Top each serving with 10 to 15 strands.
Image: 
Preparation Time: 
1 hour, 20 minutes
Cooking Time: 
30
Ingredientes
multiple_ingredients: 
{"rows":18,"measurement":["1-1/2","1","1/2 ","","1","1/2 ","8","","2-1/2 ","4","3-3/4","3","1","1/8 ","1-1/4","9","5","1"],"ingredient":["cups caramelized fresh mano, minced*","cup shaved unsweetened coconut, toasted","teaspoon salt","Mango-Corn Custard, recipe follows","tablespoon extra virgin olive oil","teaspoon salt","ounces micro greens","MANGO-CORN CUSTARD","tablespoons butter, or as neeed","cups corn","cups heavy cream","tablespoons turbinado sugar","tablespoon salt","teaspoon cayenne pepper","cups cold milk","egg yolks","eggs","cup caramelized fresh mango, minced*"]}
Course: 
Appetizer
Porciones: 
100

Mango Banh Mi

Recipe courtesy of Chef Dave Woolley.

Instrucciones: 
To make Mango Braised Pulled Pork: Preheat the oven to 225°F. Mix all of the ingredients for the rub together in a small bowl. Trim any large pieces of exterior fat from the pork if desired. Pat the rub mixture on all sides of the pork and place uncovered, in a Dutch oven. Roast uncovered for 1 hour. Remove from the oven, brush with the sesame oil, add the water and fresh mango puree; cover and return to the oven until the pork is tender and pulls apart easily with a fork, about 5-1/2 hours. (Roasting time is about 90 to 100 minutes per pound.) Once the pork is cooked, transfer to a large platter and allow it to cool enough to handle. With two dinner forks or gloved hands, shred the meat into small bite-sized pieces, removing any large chunks of fat or unwanted pieces in the process place and hold warm in a large bowl. To make Mango BBQ Sauce: Heat the sesame oil in a small saucepan over medium heat. Add onion and cook until soft, about 2 minutes. Add garlic and ginger and continue cooking, stirring frequently, until soft and fragrant, about 2 minutes. Add the fresh mango, soy sauce, water, rice vinegar and Thai chili sauce. Cook for another 2 minutes. Blend until smooth then add to the shredded pork in a large saucepan. To make Fresh Mango Coconut Sweet and Sour Slaw: Stir the warm water, sugar and salt together in a glass measure until dissolved, then add the rice vinegar. Place the shredded carrots and daikon in a mixing bowl and pour the pickling liquid over them. Cover tightly and refrigerate for at least 4 or up to 8 hours, stirring once. Just before service, drain slaw thoroughly and add mango, coconut, fish sauce and Sriracha. To make Caramelized Mango Infused Chicken Liver Pate: Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and garlic and cook until softened and onion becomes caramelized, about 8 minutes. Add the chicken livers, salt and pepper. Cook until the chicken livers are cooked through but still pink when cut open, about 7 to 9 minutes. Remove from heat; cool to room temperature. Add cooled chicken liver mixture to a food processor along with the mayonnaise and purée until smooth. Transfer to bowl, fold in minced caramelized fresh mangos into, check salt one more time and cover and chill until ready to use. To assemble each baguette: Spread the Caramelized Mango Paté on the bottom side of the sliced baguette. Spread mayonnaise on the top side. Layer the ingredients from the bottom up in the quantities and order listed above. Bamboo pick 12 times; cut and serve immediately. Repeat with each baguette.
Image: 
Preparation Time: 
2 hours, 10 minutes
Cooking Time: 
6 hours
Ingredientes
multiple_ingredients: 
{"rows":51,"measurement":["9-12 ","2-3","8","2","12 ","2 ","1","4","10","12","","1/2","1/2","1","1-1/2","1","1/2","1/2","4-1/2","1","1/2","1/3","","2","1/2","3","3","10","3","3","4","1/4","","2","4","1","4","10","15","1","1/3","1","2","","1","7","2","1-1/4","1/2","3","1"],"ingredient":["inch baguettes, sliced in half, lengthwise","tablespoons Caramelized Mango Paté per baguette, recipe follows","ounces Mango Pulled Pork per baguette, recipe follows","tablespoons mayonnaise per baguette","thin slices English cucumber per baguette","ounces fresh mango, chopped fine per baguette","ounces sweet onion, thinly sliced per baguette","ounces Fresh Mango-Coconut Sweet and Sour Slaw per baguette, recipe follows","each jalapeño peppers, thinly sliced per baguette","leaves fresh cilantro per baguette ","MANGO BRAISED PULLED PORK","tablespoon salt","tablespoon garlic salt","teaspoon freshly ground black pepper","tablespoon sugar","tablespoon Chinese 5-Spice powder","tablespoon ground ginger","teaspoon cayenne","lb Boston butt pork roast","tablespoon sesame oil","cup fresh mango puree","cup water","MANGO BBQ SAUCE","tablespoon toasted sesame oil","cup finely chopped onion","cloves garlic, very finely chopped","tablespoons very finely chopped fresh ginger","ounces small fresh mango chunks","tablespoons soy sauce","tablespoons water","tablespoons rice vinegar","cup Thai sweet chili sauce","FRESH MANGO COCONUT SWEET AND SOUR SLAW","cups warm water","tablespoons turbinado sugar","tablespoon salt (or more to taste)","tablespoons rice vinegar","ounces carrots, shredded large","ounces daikon radish, shredded large","cup fresh mango peeled and cut, pulse minced in robot coupe","cup shaved unsweetened coconut, toasted","tablespoon Sriracha","tablespoons fish sauce","CARAMELIZED MANGO INFUSED CHICKEN LIVER PATÉ","tablespoon vegetable oil","ounces onion, finely chopped","medium cloves garlic (1/4 ounce), minced","lb chicken livers, trimmed of any fat and sinew","teaspoon freshly ground black pepper","tablespoons mayonnaise","cup caramelized fresh mango, minced fine"]}
Course: 
Entrée
Porciones: 
9
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