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| English: Samosa (Photo credit: Wikipedia) |
DAY AT THE BEACH
You will need:
1/2 cup fresh orange juice
1/2 cup pineapple juice
6 tbsp white rum (such as Cruzan Light)
2 tbsp amaretto liqueur
2 tbsp grenadine syrup
ice cubes
orange and pineapple slices (for garnish)
Here's how:
Mix first five ingredients in cocktail shaker. Add ice; shake. Fill 2 highball glasses with ice; divide rum mixture between glasses. Garnish with orange and pineapple slices.
To prevent oil from seeping into the samosas and making them greasy, be sure to seal the edges securely.
You will need:
Cilantro-Yogurt Dip
1 cup fresh cilantro leaves
3/4 cup plain whole-milk yogurt, divided
1 tbsp fresh lemon juice
1 serrano chile, seeded, coarsely chopped
1 tsp sugar
1/4 tsp ground cumin
Samosas
1 tbsp olive oil
1 clove garlic, chopped
1 tbsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp turmeric
1/4 tsp cayenne pepper
1/2 cup chopped seeded tomatoes
1 tbsp tamarind concentrate
1 pound minced skinless boneless chicken breast
12 spring roll wrappers
1 large egg white
vegetable oil for frying
Here's how:
For Cilantro-Yogurt Dip: Place cilantro, 1/4 cup yogurt, lemon juice, and chile in blender; process until smooth. Transfer to small bowl. Add remaining yogurt, sugar and cumin, stir to blend. (Can be made 1 day ahead. Cover and chill)
For Samosas: Heat 1 tablespoon olive oil in heavy medium saucepan over medium heat. Add onion and saute until soft, about 6 minutes. Add garlic and next 5 ingredients; saute' 2 minutes. Add tomatoes and stir until tomatoes soften, about 2 minutes. Add tamarind concentrate; stir to blend. Add chicken and saute' until cooked through, about 6 minutes. Season with salt and pepper. Cool to room temperature. (Filling can be prepared 1 day ahead. Cover and chill.)
Place 1 spring roll wrapper on work surface. Cut in half diagonally. Place 2 tablespoons filling in center of each triangle. Brush edges with egg white. Fold edges together, forming triangle. Press edges to seal tightly. Place on baking sheet. Repeat with remaining filling and spring roll wrappers. Check that all edges are sealed tightly. (Can be prepared 4 hours ahead. Cover tightly with plastic wrap and chill.)
GROUPER WITH GINGER AND PASSION FRUIT SAUCE
You will need:
Sauce:
2 tbsp vegetable oil
1 medium onion, chopped
1 cup coarsely grated peeled fresh ginger
1 tbsp turmeric
1 cup dry white wine
1 (13 1/2 to 14 oz) can unsweetened coconut milk
1/2 cup frozen passion fruit juice concentrate, thawed
1 tbsp cornstarch
2 tsp water
Fish:
2/3 cup all-purpose flour
1 tsp paprika
1/2 cup canned evaporated milk
1 large egg
1 tsp sugar
1 1/2 cup panko (Japanese breadcrumbs)
1 tsp Old Bay seasoning
6 (4 to 6 oz) grouper fillets or black cod fillets
2 tbsp (1/4 thick) butter
2 tbsp vegetable oil
chopped fresh chives
Here's how:
For sauce: Heat oil in medium saucepan over medium-low heat. Add onion; saute' until soft, about 8 minutes. Add ginger and turmeric; stir until ginger is soft, about 5 minutes. Add wine and stir, scraping up brown bits. Add coconut milk; bring to boil. Reduce heat to low, cover, and simmer 1 hour. Strain sauce into another medium saucepan, discarding solids. Whisk in passion fruit concentrate. Boil sauce until reduced to 2 cups, about 8 minutes. Mix cornstarch and 2 teaspoons water in a small bowl. Whisk cornstarch mixture into sauce. Bring sauce to boil, stirring constantly. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill)
For fish: Preheat oven to 400 degrees F. Whisk flour and paprika in medium bowl. Beat milk, egg, and sugar in another medium bowl. Stir panko and Old Bay seasoning in another medium bowl. Working with 1 fillet at a time, dredge in flour mixture, dip in egg mixture, then coat with panko mixture. Transfer to plate
Melt butter with oil in large skillet over medium heat. Add fish. Saute until golden, about 4 minutes per side. Transfer to baking sheet. Place in oven; baked until cooked through, about 4 minutes.
Rewarm sauce. Divide among 6 shallow bowls. Place 1 fish fillet in center of each bowl. Sprinkle with chives.
HOMINY PORRIDGE
You will need:
12 cup (or more) water
2 cup (about 13 oz) dried posole (white or golden hominy)
1 cup canned evaporated milk
1 cup canned sweetened condensed milk
1 cup canned sweetened cream of coconut (such as Coco Lopez)
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg plus additional for sprinkling
Here's how:
Place 12 cups water and homily in large saucepan. Bring to boil. Reduce heat to medium; partially cover. Simmer until hominy is tender, stirring frequently and adding more water by 1/4 cupfuls of dry, about 1 hour 5 minutes. Add next 5 ingredients and 1/2 teaspoon nutmeg. Bring to boil. Reduce heat to medium; stir until thickened, about 1 minute.
Divide porridge among 6 bowls, sprinkle with freshly ground nutmeg, and serve warm or at room temperature.
CHOCOLATE RUM CAKE
1/2 cup plus 1 tbsp dark rum
9 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
15 tbsp (2 sticks minus 1 tbsp) butter, cut into 1/2 inch cubes
1 1/2 cups plus 1 tbsp sugar
6 pc large eggs, separated
2/3 cup all-purpose flour
1 cup chilled whipping cream
Here's how:
Preheat oven to 300 degrees F. Butter and flour 9-inch-diameter sprinform pan. Boil 1/2 cup rum in heavy small saucepan until reduced to 2 tablespoons, about 3 minutes. Cool. Place chocolate and butter in heavy large saucepan; stir over low heat until melted and smooth. Cool slightly. Whisk 1 1/2 cups sugar, egg yolks, and reduced rum into chocolate mixture.
Using electric mixer, beat egg whites in large bowl until stiff peaks form. Fold 1/3 of egg whites into chocolate mixture in saucepan, then fold chocolate mixture into remaining whites.. Sprinkle flour over batter. Fold in flour just until blended. Transfer batter to prepared pan.
Bake until cake top puffs and cracks and tester inserted into center comes out with very moist crumbs attached, about 45 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover tightly and store at room temperature.)
Using electric mixer, beat cream, remaining 1 tablespoon rum, and 1 tablespoon sugar in medium bowl until soft peaks form. Cut around cake pan sides. Remove pan sides from cake. Cut cake into wedges. Serve with sweetened rum whipped cream
SMOKED FIVE-SPICED DUCK BREAST WITH PINEAPPLE-CHAYOTE SLAW
1 pc medium mango, peeled, pitted, coarsely chopped
3 (8 oz) duck breast halves (thawed if frozen)
1 1/2 tsp Chinese five-spice powder
1 tbsp olive oil
1 1/2 cups diced peeled cored pineapple
1 pc small chayote squash, peeled, halved, pitted, grated (about 3/4 cup)
1 1/2 tsp finely chopped fresh cilantro
1 1/2 tsp chopped green onions
1/2 tsp finely grated lime peel
1/2 tsp fresh lime juice
1/4 tsp cumin seeds, toasted
1/4 tsp hot pepper sauce
1 cup applewood chips, soaked in water for 1 hour
Here's how:
1.) Puree mango in blender. Transfer mango coulis to bowl, cover and chill. (Can be made 6 hours ahead. Keep chilled.)
2.) Score duck skin diagonally to create 3/4-inch-wide diamond pattern. Place on rimmed baking sheet. Sprinkle both sides with 5-spice powder, salt, and pepper. Drizzle with oil; cover and chill 2 hours.
3.) Mix pineapple and next 7 ingredients in medium bowl. Season slaw with salt and pepper. Cover and chill 1 hour.
4.) Heat heavy large skillet over medium-high heat. Add duck breasts, skin side down. Cook until fat is released and skin browns, about 5 minutes. Turn duck and cook until brown, about 1 minute.
5.) Meanwhile, drain chips; place in even layer in large skillet. Place round metal rack atop chips; cover skillet with foil, then lid. Heat over high heat until smoke forms, about 5 minutes. Remove lid; peel back foil. Place duck, skin side up, on rack; cover with foil and lid. Reduce heat to medium; smoke to desired doneness, about 15 minutes for medium. Transfer to work surface; let rest 5 minutes.
6.) Slice duck into 1/3-inch-thick slices. Divide slices among 4 plates; drizzle mango coulis over. Spoon slaw alongside.
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