Ginger Marinated Squab With Mango Sauce And Watercress Salad Food

WATERMELON AND WATERCRESS SALAD WITH GINGER

Steps:

• Whisk vinegar, oil, ginger, lime peel, and garlic in large bowl to blend. Season to taste with salt and pepper. Add watermelon and all remaining ingredients to bowl with dressing and toss to coat. Divide salad among 4 plates and serve.

WATERCRESS AND MANGO SALAD

Steps:

• Whisk together all dressing ingredients in a small bowl, then whisk in salt to taste.
• Gently toss all salad ingredients together in a bowl. Add just enough dressing to coat, then serve immediately.

ASIAN GINGER GRILL MARINADE

Steps:

• Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved.

GINGER BBQ SAUCE

Steps:

• Heat the oil in a skillet over medium low heat. Saute the onions until soft, about 5 to 7 minutes. Add the ginger and cook for 1 minute to release the aromas.
• Add the vinegar and simmer to reduce by half. Add barbecue sauce, brown sugar and pepper and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Place the sauce in a blender and puree.

MANGO-GINGER SAUCE

Steps:

• Place 1 cup chopped mangoes in medium bowl. Combine remaining 1 3/4 cups chopped mangoes and sugar in processor. Puree until smooth. Add to bowl with chopped mangoes. Stir in crystallized ginger and lime juice. Let stand at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

GINGERED-MANGO HABANERO SAUCE

Steps:

• 1. remove the stem from the habanero and toss into the food processor. Pulse until you have tiny pieces.
• 2. Peel the mango and remove the flesh. Add to the food processor and process until the mango is completely smooth
• 3. Pout the mixture in a medium saucepan and cook on low heat.
• 4. Add the lime juice, ginger and sugar. Add 1 cup of water/juice.
• 5. Bring to a boil and continue to cook on low until sauce is reduced and thickened -- about 30-45 minutes. Taste and adjust the sugar and water to cater to your needs.
• 6. Allow to cool and refrigerate overnight
• 7. use as a dipping sauce, marinade or dessert sauce.

SOY-MARINATED CHICKEN BREAST WITH WATERCRESS-PASTA SALAD AND MANGO-LIME PURéE

Steps:

• Preheat broiler. For marinade, combine soy sauce, chili paste, scallion whites, red wine, garlic, ginger, and black pepper in a bowl. Add chicken and let marinate. Cook pasta in salted boiling water until al dente; drain. For dressing, whisk together mustard, vinegar, sesame oil, and 2 tbsp canola oil. Toss pasta, red pepper, watercress and all but 2 tbsp scallion greens with dressing. In a blender, puree mangoes, lime juice, and remaining 1 tbsp canola oil. Coat broiler pan with cooking spray and add chicken in a single layer. Broil 6 to 7 minutes per side, until browned and cooked through. Cut breasts diagonally in half. On each plate, place 1/4 pasta and 2 pieces chicken. Drizzle with mango puree and garnish with remaining scallion greens.

MARINATED CROAKER COLLARS WITH CITRUS AND GREEN MANGO SALAD

Steps:

• Juice 1 each of the limes, lemons, and oranges into a medium mixing bowl. Add the olive oil, chipotle pepper, ginger, 1 teaspoon of the cilantro, and the fish sauce. Whisk until well combined. Divide the marinade in half.
• Place half of the marinade in a large zip-top bag. Season the fish with ½ teaspoon of the salt and add to the marinade. Seal and move the fish around to evenly coat. Refrigerate for at least 30 minutes, or up to 2 hours.
• Segment the remaining lemon, lime, and orange and add to the marinade in the mixing bowl. Add the mangos and stir to combine.
• Heat the vegetable oil in a small sauté pan set over medium-high heat. When the oil shimmers, add the shallot, garlic, dried shrimp, chile, peanuts, chile powder, and remaining 1 teaspoon salt. Cook, stirring occasionally, until shallot is translucent and peanuts are browned slightly, 3 to 4 minutes. Transfer the mixture to the bowl with the mango and toss the salad to combine.
• Bring 1 inch of water in a large pot to a simmer over medium-high heat. Remove the fish from the marinade and set in a steamer basket. Place the basket in the pot, cover, and steam until fish is cooked through, 8 to 10 minutes.
• Garnish the fish with the coconut flakes, mint, and remaining 1 tablespoon of cilantro and serve with the mango salad.