While yellowfin tuna is found throughout most of the world’s oceans, troll/pole-caught from U.S. waters are contain less mercury than the larger longline and purse seine-caught fish found in international waters. Hawaii enforces strict bycatch regulations, helping this fish to earn a “best choice” rating from Seafood Watch.
Locally-pastured chicken breast halves (off-the-bone, skin removed) are marinated overnight in a mixture of mango juice, fresh ginger, sea salt & cracked black pepper, then dredged in coconut flour, dipped in egg wash and breaded with toasted panko. While the chicken is baking (about 30 minutes at 350 degrees), a gastrique of fresh mango, cultured butter, chicken stock and champagne vinegar is reduced and blended for the accompanying sauce. The finished plate is dressed with toasted coconut and slivered scallions..
Did you know that mangoes are grown in Texas’ lower Rio Grande Valley?
The English word “mango” probably originated from Tamil mangai or Malayalam manga via Portuguese (also manga). The word’s first recorded attestation in a European language was a text by Ludovico di Varthema in Italian in 1510, as manga; the first recorded occurrences in languages such as French and post-classical Latin appear to be translations from this Italian text. The origin of the “-o” ending in English is unclear.
When mangoes were first imported to the American colonies in the 17th century, they had to be pickled due to lack of refrigeration. Other fruits were also pickled and came to be called “mangoes” (especially bell peppers), and by the 18th century, the word “mango” became a verb meaning “to pickle”. –Wikipedia
Refreshing Mango Mint Lassi
flesh of 1 large, fresh mango
1/3 cup farm-fresh milk
1/2 cup Greek yogurt
1/4 cup fresh mint leaves
1 teaspoon fresh lemon juice
1/4 teaspoon real vanilla extract
1-2 teaspoons raw, organic palm sugar
pinch of sea salt
4 ice cubes
Toss it all in the blender and give it a few whirls..
The "hedgehog" style is a common way of eating mangoes (left). A cross section of a mango can be seen on the right, not quite fully halving the fruit as the large stone is not visible
Smoked duck breast is shredded and slowly simmered in stock with crushed chipotle en adobo, toasted coriander and Mexican oregano, then tucked inside flaky homemade gorditas (thick corn tortillas) and dressed with fresh mango salsa and crispy fried duck skin..
Smoked Duck Gorditas with Fresh Mango Salsa
For the Salsa
1 fresh mango, cut into 1/2 inch cubes
1 ripe tomato, cored and diced
1/2 small red onion, diced
1 green jalapeño, seeded and minced
1 tablespoon fresh cilantro, chopped
1 teaspoon freshly squeezed lime juice
1 tablespoon sparkling water
1 teaspoon piloncillo or palm sugar
sea salt and freshly-ground black pepper to taste
Combine all ingredients in a non-reactive bowl and refrigerate 1 hour.
For the Duck
1 large smoked duck breast
1 1/2 cups rich chicken or vegetable stock
2 tablespoons crushed chipotle en adobo
1 tablespoon raw cider vinegar
2 teaspoons Mexican oregano
1 teaspoon toasted coriander, ground
sea salt and freshly-ground black pepper
Remove the skin and fat and reserve. Working parallel to the grain, tear the duck into thin strips, then place into a heavy pot. Cover with stock and bring to a slow simmer. Add chipotle, vinegar, oregano and coriander and slowly simmer until most of the liquid has evaporated, about 1/2 hour. Season to taste with salt and pepper and keep warm.
For the Crispy Duck Skin and Rendered Fat
Pull the skin and fat from a duck breast and lay it flat on the comal over medium heat, weighing it flat with a bacon press or another smaller skillet. Cook until all the fat has rendered and the skin is crispy on both sides. Transfer to skin to a cutting board and chop into something resembling crumbled bacon, reserving the fat for frying the gorditas.
For the Gorditas
3/4 cup organic masa harina (fine corn flour)
2 tablespoons organic, all-purpose flour
1/2 cup warm, filtered water
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon fine sea salt
1/4 teaspoon freshly-ground black pepper
3 tablespoons rendered duck fat
Heat a comal or iron skillet over medium heat for 10 minutes. Meanwhile, combine the masa and water into a soft dough. Knead in the flour, baking powder, salt and pepper, adding a few drops of water if needed to maintain consistency. Divide dough into 4 balls and cover with a damp kitchen towel.
Use a tortilla press or rolling pin to shape dough into 4-inch rounds about 1/4 inch thick. Slide a thin-bladed spatula under each gordita, carefully flipping one-at-a-time onto your open palm before laying onto the hot comal. Cook for a minute or so on each side (they will be slightly crisp but underdone), then transfer to a plate.
Just before service, melt the duck fat in the comal, then fry each gordita until golden brown and puffy (ideally, the gorditas will be crispy on the outside and tender on the inside). Transfer gorditas to a cutting board, then use a thin knife to cut a sideways slit about 1/2 way across.
Fill each gordita with shredded duck, dress with salsa and crumbled duck skin and serve hot.
Melt coconut oil over medium heat until very hot but not smoking . Add ginger, lemongrass, cilantro and chile, remove from heat and allow to steep 20 minutes. Discard lemongrass.
1 fresh mango, peeled and cut into chunks
2 tablespoons freshly-squeezed Mayer lemon juice
1 tablespoon black sesame seeds
the ginger, cilantro and chile from above recipe
1 tablespoon infused oil from above recipe
Add all ingredients to the bowl of a food processor and pulse until smooth, adding water as needed to achieve a spoon-able consistency. Adjust for salt and chill until ready to serve.
very fresh tuna steaks, about 1 inch thick
2 tablespoons infused oil from above recipe
freshly-ground red and black peppercorns
Heat a cast iron skillet over medium heat for 10 minutes. Coat tuna with infused oil and season with salt and pepper. Sear about 1 minute per side for rare, then transfer to a cutting board and allow to rest 5 minutes before carving into 3/8 inch thick slices. Spoon mango sauce into the center of a plate and arrange tuna on top. Garnish as you like.