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Mango
Barbecue Sauce
- 1 tablespoon vegetable oil
- 1/4 cup finely diced onion
- 1/2 tablespoon minced garlic
- 1/2 tablespoon chopped dried or canned chipotle chile
- 2 tablespoons sugar
- 1/4 cup balsamic vinegar
- 3/4 cup finely diced extra-ripe mango
- 1/4 cup diced tomato
- 1/8 teaspoon salt
To prepare the sauce, in a sauté pan over medium-high
heat, heat the vegetable oil. Add the onion, garlic, and
chipotle and sauté for 3 minutes. Add the sugar and
balsamic vinegar and cook for 3 to 4 minutes, or until the
liquid is thick and syrupy. Add the mango, tomato, and salt
and cook, stirring occasionally, for 5 minutes. Transfer
to a blender and purée until smooth.
Mango
Vinaigrette
- 1 cup diced extra-ripe mango
- 1/2 tablespoon freshly squeezed lime juice
- Pinch of salt
- 2 teaspoons olive oil
To prepare the vinaigrette, in a blender, combine the mango,
lime juice, and salt and purée until smooth. With
the machine running, slowly add the oil until incorporated.
Refrigerate until needed.
Tortilla
Salad
- Vegetable oil for deep-frying
- 2 cups finely julienned corn tortillas
- 1/2 cup finely julienned red bell pepper
- 1/2 cup finely julienned yellow bell pepper
- 1/2 cup finely julienned green bell pepper
- 1 cup bean sprouts
- 1/2 cup cilantro leaves, large stems removed
- 1/2 cup thinly sliced scallions, green parts only, cut
on a diagonal
- 1/4 cup Sambal Aioli
- Salt to taste
To prepare the tortilla salad, in a deep fryer or large
saucepan, heat about 3 inches of vegetable oil to 350°.
Deep-fry the tortilla strips for about 20 seconds, or until
golden and crispy. Remove and drain on paper towels. In
a bowl, combine the bell peppers, sprouts, cilantro, scallions,
aioli, and tortilla strips. Season with salt. Refrigerate
until needed.
Chicken
Skewers
- 8 stalks lemongrass, outer leaves peeled
- 2 pounds boneless chicken breast, skin on
- 1/2 cup Balsamic Rum Syrup
- 1 cup Mango Salsa
- 4 basil sprigs
- 1/2 cup cilantro sprigs, for garnish
Prepare
the grill
Halve the lemongrass lengthwise and sharpen the ends to
form skewers. Cut the chicken breast into 16 strips and
thread onto the lemongrass skewers (skewers should be discarded
after use and not eaten). Marinate in two thirds of the
sauce for 5 minutes. Grill, basting the chicken periodically
with the remaining sauce, for 5 to 7 minutes, or until cooked
through.
To serve, arrange the salad in the center of individual
plates. Place 4 of the skewers in a tepeelike design over
the salad. Drizzle the vinaigrette and Balsamic Syrup around
each salad. Place a small mound of salsa between each skewer.
Top each teepee with a basil sprig. Garnish with the cilantro.
Yield: 4 servings
Go to the book:
Alan
Wong's New Wave Luau
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