| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
18 |
Servings |
INGREDIENTS
| 18 |
|
8-ounce tuna steaks; (1 inch thick) |
| 2 |
c |
Sweet and spicy sauce |
|
|
Mango-Pineapple salsa |
| 4 1/2 |
c |
Canned unsweetened coconut milk |
| 3 1/2 |
c |
Dry white wine |
| 2 1/4 |
c |
Orange juice |
| 1 1/2 |
c |
Soy sauce |
| 1 1/2 |
c |
Honey |
| 1 1/2 |
c |
Chopped fresh mint |
| 1 |
c |
Plus 2 tablespoons sesame oil |
| 1 |
c |
Plus 2 tablespoons chopped peeled fresh ginger |
| 1 |
c |
Garlic chile sauce |
| 1/2 |
c |
Chopped garlic |
| 3 |
lg |
Mangoes; peeled, chopped |
| 1 |
lb |
Tomatillos; husked, rinsed, chopped |
| 1 |
c |
Chopped fresh cilantro |
| 2 |
tb |
Minced jalapenos |
| 2 |
tb |
Fresh lime juice |
| 2 |
lg |
Garlic cloves; minced |
| 2 |
c |
Chopped peeled pineapple |
| 2 |
lb |
Sugar snap peas; end trimmed, (about 8 cups) |
| 2 |
lb |
Carrots; peeled and thinly sliced on diagonal, (about 8 cups) |
| 3 |
|
1-pound packages fusilli pasta |
| 4 |
c |
(about) sweet and spicy sauce |
| 2 |
c |
Chopped fresh cilantro |
INSTRUCTIONS
SWEET AND SPICY SAUCE
MANGO-PINEAPPLE SALSA
FUSILLI
Okay, one more recipe from this month's Bon Appetit... Its set up for a
party, but seems it can be fractioned pretty easily.
(If you prefer to bake the fish, put it in the oven at 400F until just
opaque in the center, about ten minutes. The mango salsa is the finishing
touch. Pour a chardonnay.)
Pat fish dry; arrange on 2 large baking sheets. Brush 2 cups sauce over
both sides of fish. Cover; chill 1 to 3 hours. Prepare barbecue
(medium-high heat). Sprinkle fish with salt and pepper. Grill fish until
brown outside and just opaque in the center, about 4 minutes per side.
Transfer to platters. Serve with salsa.
Sweet and Spicy sauce (makes 6 cups): (used on fish and pasta)
Combine all ingredients in heavy large pot. Bring to boil over medium-high
heat. Reduce heat to medium-low and simmer until sauce thickens and is
reduced to 6 cups, stirring occasionally, about 2 hours. Season with salt
and pepper. Transfer to bowl.
Mango-Pineapple Salsa (makes about 7 cups):
Combine first 6 ingredients in a large bowl. (Can be made one day ahead.
Cover; chill) Add pineapple to salsa. Season to taste with salt and pepper.
Let stand at least one hour to allow flavors to blend.
Fusilli with Sugar Snap Peas and Carrots (18 servings):
Bring large pot of salted water to boil. Add peas; cook just until
crisp-tender about 3 minutes. Using 4- to 5-inch diameter strainer,
transfer peas to sieve. Rinse with cold water to cool, then drain. Place
peas in a large bowl. Add carrots to same pot of boiling wter; cook just
until crisp-tender, about 3 minutes. Using strainer, transfer carrots to
sieve. Rinse with cold water to cool, then drain. Add carrots to peas.
Cook 1 1/2 pounds of pasta in same pot of boiling water until just tender
but still firm to bite, adding more boiling water if necessary. Using
strainer, transfer pasta to large sieve. Rinse with cold water to cool,
then drain. Repeat with remaining pasta. Add all the pasta to the bowl with
vegetables. (can be made 6 hours ahead. Mix with 3 tablespoons oil. Cover
and refrigerate)
Toss salad with enough sweet and spicy sauce to coat generously. Mix in
chopped cilantro; season to taste with salt and pepper. Transfer to serving
bowl.
Posted to CHILE-HEADS DIGEST by Suzanne <suz@avana.net> on May 19, 1998
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