Class: Fusion's Happening by Chef Janet of the www.satisfiedsoul.com

Back to Loyalist Winter 2006 Menu

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Mango Shrimp Cocktail with Lime Remoulade - Serves 4

1 cup tomato juice
¼ cup tequila or wine vinegar
20 large cilantro sprigs
1 tsp cumin
1 jalapeño chili, cut in half* optional
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 -pounds uncooked large shrimp, peeled, deveined
1 large Mango peeled and chopped
2 green onions, chopped
2 tablespoons chopped fresh cilantro
1 tbsp fresh lime juice

Lime Remoulade:
1/4 cup reduced-calorie mayonnaise
1/2 cup fat-free plain yogurt
1 tablespoons finely chopped green onions
1 tablespoon finely chopped fresh parsley or cilantro
1 garlic clove, crushed
2 teaspoon fresh lime juice and zest of one lime
1 teaspoon sugar
Lime wedges

Combine all Remoulade ingredients in a small bowl; stir well, and set aside.

Combine tomato juice, tequila or vinegar, cilantro sprigs, chili and Worcestershire sauce in medium saucepan. Boil until sauce is slightly thickened and reduced to 2/3 cups, about 30 minutes. Strain into medium bowl.

Add shrimp and sauté until just cooked through, about 4 minutes. Cool.

Add shrimp, mango, green onions, chopped cilantro, lime juice and sugar to sauce. Season with salt and pepper. Chill until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.) Garnish with lime wedges.

Quick Preserved Lemons

Preserving lemons typically takes 4 to 6 weeks to acquire the right consistency and flavour. However, this quick method bypasses the lengthy preservation time and is a great substitute for the real thing. Use the rind to accent a variety of dishes, from seafood to vegetable stir-fries. Mash the pulp in a sauce or a stew, or use it to baste chicken or lamb. These can be made several days ahead and stored in the refrigerator for up to 4 weeks. To distribute the flavour, chop before adding to a dish.

1 cup water
½ cup white vinegar
2 tablespoons kosher salt
2 lemons, washed and quartered
1 sticks cinnamon bark

Combine water, vinegar and salt in a small saucepan; bring to a boil. Add lemons; cook 15 minutes or until liquid is reduced to ¾ cup and lemon rind is tender. Remove from heat; cool to room temperature. Pack into sealed jar and refrigerate.

Moroccan Chicken Tagine

2 tablespoons fresh lemon juice
12 skinless, boneless chicken thighs
1/4 cup all-purpose flour (about 1 ounce)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
¼ tsp saffron
1/8 teaspoon ground red pepper
2 teaspoons olive oil
2 cups chopped onion (about 2 medium)
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/4 cup pitted green olives, halved (about 12)
2 teaspoons grated lemon rind or 1 preserved lemon chopped
1 (3-inch) cinnamon stick
2 tablespoons chopped fresh cilantro

Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Remove chicken from bag; discard marinade.

Pat chicken dry with paper towels. Dredge in flour; sprinkle with salt, black pepper, turmeric, and red pepper. Heat olive oil in a large non-stick skillet with high sides over medium-high heat. Add half of chicken; cook for 3 minutes on each side or until lightly browned. Remove from pan. Repeat procedure with remaining chicken.

Add onion, ginger, and garlic to pan; sauté 5 minutes or until tender. Return chicken to pan. Add broth, olives, rind, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Discard the cinnamon stick; stir in cilantro.

Wine note: The fresh lemon and fruity olive oil lend this dish bright Mediterranean flavor, which calls for a high-acid white wine. However, the aromatic spices deserve a wine that's equally exotic.

Yield: 6 servings (serving size: 2 chicken thighs and 1/3 cup sauce)

Pistachio Rice

2 cups water
1 cup basmati rice
3/4 teaspoon salt, divided
2 tablespoons dried currants or golden raisins
1 1/2 tablespoons chopped pistachios
1 tablespoon chopped fresh parsley
1 tbsp veg oil
¼ tsp saffron
½ tsp cinnamon
1/4 teaspoon freshly ground black pepper
Fresh parsley sprigs (optional)

Bring water to a boil in a medium saucepan; add rice and 1/4 teaspoon salt. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed and rice is done. Remove from heat; fluff with fork. Add 1/2 teaspoon salt, currants, and next 4 ingredients (currants through pepper). Cover; let stand 5 minutes. Garnish with parsley sprigs, if desired.

Crunchy Asparagus / Sesame Salad

1 pound of fresh asparagus
1 tbsp fresh lemon juice plus 1 tbsp rice vinegar
1 tsp Dijon mustard
2 tbsp olive oil
2 tsp toasted sesame seed oil
2 tbsp white sesame seeds toasted
Slightly Asian seasonings but refreshing

Clean asparagus and bring a pot up to rolling boil. In the meantime fill a large bowl with cold water and ice cubes. Plunge asparagus into boiling water then after one minute drain and plunge into ice bath. This is called blanching.
Whisk mustard into two oils and add lemon juice and vinegar until emulsified.

Slice Asparagus into pretty diagonal slices and toss on dressing and garnish with toasted seeds.

White Chocolate Crème Brule

2 cups 2% reduced-fat milk
1 cup cream at least 10 %
4 oz white chocolate, melted
1 vanilla bean, split lengthwise
1/2 cup sugar, divided
4 large egg yolks
Dash of salt

Combine the first 3 ingredients in a medium saucepan. Heat mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove milk mixture from heat. Cover and steep 30 minutes. Scrape seeds from vanilla bean into milk mixture; reserve bean for another use.

Preheat oven to 300°.

Combine 1/4 cup sugar, egg yolks, and salt in a medium bowl, stirring well with a whisk. Gradually add milk mixture to egg yolk mixture, stirring constantly with a whisk. Strain mixture through a sieve into a bowl; discard solids.

Divide the mixture evenly among 4 (4-ounce)buttered ramekins, custard cups, or shallow baking dishes. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.

Bake at 300° for 25 minutes or until center barely moves when ramekin is touched. Remove ramekins from the pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight. Cover with plastic wrap to prevent skins forming.

Sift 1 tablespoon sugar evenly over each custard. Holding a kitchen blow torch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve crème Brule immediately or within 1 hour.

Note: If you don't have a kitchen blow torch, you can make the sugar topping on the stovetop. Place 1/4 cup sugar and 1 tablespoon water in a small, heavy saucepan. Cook over medium heat 5 to 8 minutes or until golden. (Resist the urge to stir, since doing so may cause the sugar to crystallize.) Immediately pour the sugar mixture evenly over cold custards, spreading to form a thin layer.