Servicios

Servicios

Mango, Pineapple And Rasberry Yogurt Snack Cup

Recipe Courtesy of Chef Chuck Hatfield, Sodexo Corporate Services

Instrucciones: 
Combine pineapple and mango to make tropical fruit mix. Layer ingredients in 9-oz clear plastic cup: 2 oz tropical fruit mix, ½ cup yogurt, 1 Tbsp raspberry puree and 1 oz granola. Place flat lid over entire snack cup to close. Hold refrigerated at 40 degrees F or below.<br><br> Shelf life: If leftover, do not reuse.<br><br> <b>Coconut Granola Topping</b><br> In a large bowl combine all ingredients; mix well. Spread mixture in single layer on parchment lined sheet pan. Bake at 350 degrees F 10 to 15 minutes, stirring often. Cool completely before use.<br><br> Shelf life: Store in airtight container at room temperature for up to 72 hours.
Image: 
Preparation Time: 
30 minutes
Cooking Time: 
15 minutes
Ingredientes
multiple_ingredients: 
{"rows":10,"measurement":["6","6","6","3","6","4","2","1","1/4","1"],"ingredient":["ounces fresh pineapple, diced 1/2 inch","ounces fresh mango, diced 1/2 inch","tablespoons raspberry puree","cups low fat vanilla yogurt","1-ounce portions coconut granola topping, recipe follows","ounces low fat granola","ounces shredded coconut","ounce unsalted butter, melted","ounce honey","tablespoon maple syrup"]}
Porciones: 
6

Mango BBQ Chicken Wrap

Recipe courtesy of Chef Chuck Hatfield, Sodexo Corporate Services

Instrucciones: 
To blister tortillas: Over a high open flame, heat tortillas for about 5 seconds on each side. Stack tortillas on a plate and hold at room temperature for same day service. NOTE: Warm tortillas roll better.<br><br> To assemble wraps: On bottom third of each tortilla place 2 slices cheese. Top with 2 oz slaw, ½ oz Romaine, 2 ½ oz chicken strips and 4 mango strips (¾ oz). From a squeeze bottle, drizzle 1 tablespoon ranch dressing and 1 tablespoon Ancho Mango BBQ sauce over fillings. NOTE: Squeeze a little of the dressing on the upper rim of the tortilla to seal when rolled.<br><br> Roll burrito style, cut in half on the diagonal and serve immediately with a pickle spear on the side. Or wrap and hold refrigerated at 40 degrees F or below for same-day service.<br><br> Shelf life: If leftover do not reuse.<br><br> <b>Leek Cabbage Slaw</b><br> Combine ingredients and hold refrigerated at 40 degrees F or below.<br><br> Shelf life: Use within 48 hours.<br><br> <b>Ancho Mango BBQ Chicken</b><br> To make sauce: Heat oil in saucepan. Saute onions until soft. Add mango, ketchup and ancho pepper powder. Simmer 15 minutes. Puree and then cool quickly to 40 degrees F or below.<br><br> To cook chicken: Coat chicken with sauce and marinate under refrigeration for up to 1 hour. Grill until marked on both sids. Finish in 275 degree F oven until minimum internal temperature is 165 degrees F (for 15 seconds), 7 to 10 minutes. Hold hot at 140 degrees F or above for service or cool quickly to 40 degrees F or below.<br><br> Shelf life: Use within 72 hours. Reheat quickly to 165 degrees F (for 15 seconds).<br><br> <b>Ancho Mango BBQ Sauce</b><br> Heat oil in saucepan. Saute onions until soft. Add mango, ketchup and ancho pepper powder. Simmer 15 minutes. Puree and then cool quickly to 40 degrees F or below.
Image: 
Preparation Time: 
45 minutes
Cooking Time: 
45 minutes
Ingredientes
multiple_ingredients: 
{"rows":29,"measurement":["6","12","6","3","6","4","6","6","6","","4","2","2","3/4","4","3","","1/4","1/2","5","8","1.5","1","","1/8","1/4","2","4","3/4"],"ingredient":["12-inch wheat tortillas","1/2-ounce slices Monterey Jack cheese","2-1/2-ounce portions Leek Cabbage Slaw, recipe follows","ounce Romaine, chiffonade","2-1/2-ounce portions Chicken Ancho Mango BBQ, 1/2-inch strips, recipe follows","ounces fresh mango, julienne","tablespoons Ranch dressing","2-tablespoon portions Ancho Mango BBQ Sauce, recipe follows","pickle spears","LEEK CABBAGE SLAW","ounces green cabbage, julienne","ounces leeks, white parts, julienne","ounces carrot, julienne","cup white vinegar","teaspoonS granulated sugar","teaspoons whole grain mustard","ANCHO MANGO BBQ CHICKEN","teaspoon olive oil","ounce onions, diced 1/4 inch","ounces fresh mango, diced 1 inch","tablespoons ketchup","teaspoons ancho pepper powder","19 ounces chicken breast","ANCHO MANGO BBQ SAUCE","teaspoon olive oil","ounce onion, diced 1/4 inch","ounces fresh mango, diced 1 inch","tablespoons ketchup","tablespoon ancho pepper powder"]}
Porciones: 
6

Mango Lassi Yogurt Cup

Recipe courtesy of Chef Chuck Hatfield, Sodexo Corporate Services

Instrucciones: 
Combine yogurt with cardamom and 4 Tbsp pistachios. (Hold refrigerated at 40 degrees F or below for use within 24 hours.)<br><br> Per serving: In a 9-oz clear plastic snack cup, layer ingredients as follows: 3 oz mango, 3 Tbsp cardamom yogurt, 2 oz mango, 3 Tbsp cardamom yogurt and garnish with 1/2 tsp pistachios. Place dome lid on cup. (Hold refrigerated at 40 degrees F or below for same-day service.)
Image: 
Preparation Time: 
25 minutes
Ingredientes
multiple_ingredients: 
{"rows":5,"measurement":["2","1/2","4","1","1"],"ingredient":["cups low-fat vanilla yogurt","teaspoon cardamom","tablespoons pistachios, toasted and chopped fine","pound 14 ounce fresh mango, diced 1/2 inch","tablespoon pistachios, toasted and chopped fine"]}
Porciones: 
6

Caribbean Mango Chutney Chicken Wrap

Recipe Courtesy of Chef Chuck Hatfield, Sodexo Corporate Services

Instrucciones: 
At service: Heat tortilla to soften. Place 3 oz heated black beans on lower third of tortilla. Top beans with 2 Tbsp sour cream, 1 oz shredded Romaine, 3 oz warm mango chutney and 1 diced jerk chicken breast. Roll burrito style; cut in half on the diagonal. Serve immediately.<br><br> <b>Black Beans with Garlic and Oregano</b><br> Heat oil in saucepot; sauté garlic until fragrant, 30 seconds. Add beans and oregano and simmer 5 minutes. Season with salt and pepper. Hold hot at 140 degrees F or above for service or cook quickly to 40 degrees F or below. Shelf life: Use within 48 hours. Reheat quickly to 165 degrees F (for 15 seconds).<br><br> <b>Grilled Jerk Chicken Breasts</b><br> Spray each chicken breast with cooking spray and sprinkle with ½ tsp jerk spice. Preheat char broiler to medium high and spray lightly, about 1/3 of a second. Sear chicken 1 to 2 minutes, until surface has grill marks, has caramelized and sealed. Turn and repeat on second side. Transfer breasts to a sheet pan and if necessary finish in 325 degrees F oven until minimum internal temperature of 165 degrees F (for 15 seconds) is reached. Cool quickly to 40 degrees F or below. Shelf life: Use within 48 hours. NOTE: Each 5 oz raw chicken breast yields 3 to 3 ½ oz cooked product.<br><br> <b>Mango Chutney</b><br> Heat oil in saucepot. Add onion, ginger and jalapeno and sauté for 2 minutes. Add mango, raisins, salt, pepper and vinegar and cook 4 to 5 minutes, until mango begins to soften. Remove from heat and season with cilantro. Hold hot at 140 degrees F or above or cool quickly to 40 degrees F or below. Use within 72 hours. Reheat quickly to 165 degrees F (for 15 seconds). Shelf Life: Use within 72 hours. Reheat quickly to 165 degrees F (for 15 seconds).
Image: 
Preparation Time: 
45 minutes
Cooking Time: 
20 minutes
Ingredientes
multiple_ingredients: 
{"rows":28,"measurement":["6 ","6","12","6","6","6","","1","1/2","18","1/2","1/8","1/8 ","","6","","1","","4.5","3","3/4","3/4","15","1.5","1/8","1/8","4.5","3/4"],"ingredient":["12-inch tomato tortillas","3-ounce portions Black Beans with Garlic and Oregano, recipe follows","tablespoons sour cream","ounces shredded romaine","3-ounce portions Mango Chutney, recipe follows","Grilled Jerk Chicken Breasts, diced 1/2 inch, recipe follows","BLACK BEANS WITH GARLIC AND OREGANO","tablespoon olive oil","teaspoon fresh minced garlic","ounces canned black beans, rinsed","teaspoon fresh minced oregano","teaspoon salt","teaspoon freshly ground black pepper","GRILLED JERK CHICKEN BREASTS","5-ounce chicken breasts","Pan coating, as needed","tablespoon Caribbean Jerk spice","MANGO CHUTNEY","teaspoons olive oil","ounces red onion, diced 1/4 inch","teaspoon fresh minced ginger","teaspoon fresh minced jalapeno pepper","ounces fresh mango, diced ½ inch","ounces raisins","teaspoon salt","teaspoon black pepper, table grind","teaspoons cider vinegar","teaspoon chopped fresh cilantro"]}
Porciones: 
6

Mango Quinoa Salad

Source: Chef Ehrline Karnaga, Valhalla Table, Costa Mesa, CA
Servings: 12
Recipe category: Salads

Instrucciones: 
To assemble each salad, cut 1/2 of one Romaine and toss with: 2 ounces diced mango, 1/4 of one avocado, diced, 1/4 cup quinoa, 1.5 ounces cucumber and 1 ounce red bell pepper with about 2 ounces Fresh Mango Dressing. Garnish with 1/4 cup tortilla strips. Fresh Mango Dressing 1 fresh very ripe mango 2 ounces orange juice 2 ounces lemon juice 4 ounces rice vinegar 2 tablespoons honey 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 tablespoon red pepper flakes - optional 12 ounces canola oil Instructions Puree ingredients in a food processor. Slowly drizzle in canola oil to form an emulsion. Store refrigerated. Makes about 3 cups. *A 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit. 1 cup 3/8” diced mango weighs 6.35 ounces.
Image: 
Preparation Time: 
Salad 25 minutes, Dressing 10 minutes
Cooking Time: 
45 minutes
Ingredientes
multiple_ingredients: 
{"rows":7,"measurement":["6","3","3","3","1-1/2","1-1/2","3"],"ingredient":["heads Romaine lettuce","fresh ripe mangos (9 count*), peeled and diced","fresh ripe avocados (48 count), quartered","cups cooked quinoa","cucumbers (20 ounces), peeled and diced","red bell peppers (12 ounces), diced","cups tortilla strips"]}

Spice and Ice (Mango-Ginger-Habanero Daiquiri)

Source: Adam Seger CCP, Tanzy, Scottsdale, AZ
Servings: 1
Recipe category: Drinks

Instrucciones: 
Shake first 4 ingredients vigorously and strain into a chilled 10-ounce cocktail glass rimmed with Adam's 7 Spice Blend. Garnish with fresh mango wedge. Ginger-Habanero Syrup Heat 1 cup sugar and 1 cup water to just before boiling with 1 seeded habanero pepper and 3 ounces sliced fresh ginger. Remove habanero 5 minutes after taking off of heat. Cool and strain out ginger. Keeps sealed in the refrigerator 3 weeks. Adam’s 7 Spice Blend Whisk together 2 parts ground cinnamon, 2 parts ground fennel, 2 parts ground ginger, 1 part ground Szechuan peppercorns, 1 part ground cloves, 1 part ground star anise, 1 part ground cardamom. Blend total spice volume with an equal part of superfine bar sugar. (Alternatively, start with whole spices and turbinado sugar, in equal proportions and blend in a Vitamix. The oil in whole spices are richer and get absorbed into the turbinado sugar as it cracks in a high power blender.)
Image: 
Preparation Time: 
10 minutes
Ingredientes
multiple_ingredients: 
{"rows":6,"measurement":["2","1","3/4","3/4","","1"],"ingredient":["ounces rum","lime, freshly squeezed","ounce Ginger-Habanero Syrup, recipe follows","ounce fresh mango puree","Adam’s 7 Spice Blend, recipe follows","thin slice fresh mango, for garnish (1/3 ounce)"]}

Caramelized Mango with Crispy Serrano Ham and Jumbo Shrimp

Source: Chef/Owner Adolfo Garcia, Rio Mar, New Orleans
Servings: 12
Recipe category: Entrees

Instrucciones: 
Instructions To pickle onions, submerge the slices in the vinegar-sugar mixture with a generous pinch of salt for 30 minutes. (Onions can be made ahead and refrigerated.) Peel mangos and cut the cheeks away from the seed. (Cut remaining fruit away from seed and reserve for another use.) Heat 3 tablespoons olive oil in nonstick pan. Season mango cheeks with salt and pepper, to taste. Add to heated pan and caramelize on each side. Remove and let cool. Bake ham slices at 350 degrees on a silicone mat or non-stick sheet pan until crisp, about 10 minutes. Let cool. Per order: Season 4 shrimp with salt and pepper and sauté in a hot pan with 1 teaspoon olive oil and 1 peeled garlic clove. Add a pinch of chili flakes and sauté until done, 3 to 4 minutes on medium-high heat. To assemble: Dice mango from one cheek and scatter on serving plate. Add pickled red onion randomly. Break up 1 slice of crisp ham into large pieces and add to the plate. Add shrimp, and then drizzle with extra virgin olive oil and sprinkle a bit of sea or coarse salt over all ingredients. *A 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit. 1 cup 3/8” diced mango weighs 6.35 ounces
Image: 
Preparation Time: 
45 minutes
Cooking Time: 
15 minutes
Ingredientes
multiple_ingredients: 
{"rows":11,"measurement":["2","1 - 1/2","1 - 1/2","6","6","12","48","12","","",""],"ingredient":["small red onions, peeled and sliced thin","cups red wine vinegar","cups sugar","fresh ripe mangos (9 count*)","tablespoons olive oil, divided","slices Serrano ham or Prosciutto","large (31/35 count) fresh Louisiana shrimp, peeled and deveined","garlic cloves, peeled","Chili flakes, to taste","Extra virgin olive oil, for finishing ","Salt and freshly ground black pepper, to taste"]}

Muddled Mint and Fresh Mango Green Tea

Source: Chef Karen Gorrell
Servings: 1
Recipe category: Drinks

Instrucciones: 
To make tea, pour 1 cup boiling water over 1 green tea bag; let steep for 10 minutes. Discard tea bag and refrigerate tea. Use cold. Puree 1/8 cup of fresh mango with the green tea. Muddle together the mint, sugar and remaining 1/8 cup fresh mango; stir into tea mixture. Pour over ice into a 16-ounce glass. Garnish the rim with a slice of fresh mango and mint sprig. Serve immediately.
Image: 
Preparation Time: 
10 minutes
Ingredientes
multiple_ingredients: 
{"rows":6,"measurement":["1","1/4","6","1","1","1"],"ingredient":["cup Green Tea, recipe follows","cup fresh mango, finely diced","each large mint leaves, coarsely chopped","tablespoon sugar","thin slice fresh mango, for garnish (1/3 ounce)","sprig fresh mint, for garnish"]}

Grilled Mango & Goat Cheese Salad

Executive Chef Hector Morales, 21 Degrees North, Turtle Bay Resort, Honolulu

Instrucciones: 
Per order: Cut 1 mango cheek away from seed and then cut cheek into 3 wedges. Grill wedges over medium-high heat until marked. Coat 3 goat cheese rounds with Macadamia nuts. Bake at 350 degrees 2 to 3 minutes. To plate: Toss 4 oz greens and 1 oz arugula with vinaigrette and line serving plate. Arrange goat cheese and grilled mango on top. Garnish with micro greens. *A 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit. 1 cup 3/8” diced mango weights 6.35 ounces.
Image: 
Preparation Time: 
15 minutes
Cooking Time: 
5 minutes
Ingredientes
multiple_ingredients: 
{"rows":7,"measurement":["6","2 1/4 lb","1 1/2","3 lbs","12 oz","24 oz",""],"ingredient":["fresh ripe mangos*, peeled","goat cheese, sliced into 1 oz rounds","cups macadamia nuts, toasted and chopped","organic greens","arugula","balsamic vinaigrette","Micro greens, for garnish"]}
Porciones: 
12

Beef Brisket, Fresh Mozzarella and Mango-Pickled Red Onion Relish on a Baguette

Instrucciones: 
Slice the brisket against the grain along the length of it every 4 inches. Put the chunks into a deep rectangular pan along with the spices. Roast, covered, 4 hours at 250 degrees or until tender and much of the fat renders. Shred the meet loosely with tongs then return to the oven, uncovered, another 1 hour. Drain off most of the fat and taste for salt. Keep warm until ready to serve. Dice the mango and set aside. Halve the red onions from pole to pole then cut into thin strips vertically. Put them in a pot and cover with the vinegar and three cups water and a generous pinch of salt. Bring to a boil on the stove then set aside to cool. Strain the liquid out and dice the onions, then toss them with the mango. Refrigerate 'til ready to use. To assemble the sandwiches, slice the baguette lengthwise along one side, leaving a hinge on the other. Lay slices of mozzarella along the bottom of the baguette. Lay 5 oz. of the warm shredded beef on top of that. Spoon the mango/pickle relish to taste over the meat. Gently close the baguette top and bottom together and wrap in parchment, wrapping one end and leaving the other unwrapped. Enjoy!!
Image: 
Preparation Time: 
Not Available
Cooking Time: 
Not Available
Ingredientes
multiple_ingredients: 
{"rows":11,"measurement":["1","3","1/4","1","1","2","10","5","3","20","30"],"ingredient":["Cascade Natural beef brisket, \"nose on\"","TBSP paprika","cup sea salt","cinnamon stick","TBSP pepper","TBSP chili powder","ripe mangoes, skin and pit removed.","red onions","cups champagne vinegar","fresh ovaline mozzarella balls, sliced into 1/4 inch rounds","short skinny baguettes from Little T bakery"]}
Submitted by: 
Addy Bittner, Addy's Sanwich Bar
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@All4Watermelon @trisha71478 Wonderful! So glad to hear you found it useful. #flavorsofsummer