| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New Jersey |
|
1 |
servings |
INGREDIENTS
| 2 |
qt |
Ripe strawberries; hull/quarter/wash |
| 2 |
c |
Litchis; peel/pitt/drain |
| 1 |
ts |
Oil |
| 1/2 |
c |
Red onion; finely minced |
| 1 |
ts |
Ginger; minced |
| 1/4 |
ts |
Cardamom |
| 1/2 |
ts |
Jalapeno; minced or to taste |
| 1 |
|
Jigger dark rum |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
In a skillet, heat oil until hot. Add onion, ginger, garlic, jalapeno, and
cardamom. Cook until wilted, stirring occasionally. Stir insugar and cook
until light brown. Remove from flame and add rum (warning: may ignite).
Return to heat and cook for two minutes until alcohol evaporates (flame
will go out). Remove from heat and fold in berries and litchis. Adjust
flavor with salt and pepper. Chill or serve warm with grilled chicken or
white fish such as snapper or halibut.
NOTES : Published in New Jersey Monthly Magazine, May 1999 issue, p. 28-29
For best results, use fresh litchis. Canned litchis or fresh honeydew melon
may be substituted.
Canned litchis can be found at any oriental grocery store or supermarket.
Recipe by: Celebrated Food & Cafe, Maplewood, NJ
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Jun 10, 1999,
converted by MM_Buster v2.0l.
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