Thai Spiced Mango Tapioca Pudding

Fresh ginger, Thai basil, kaffir lime, lemongrass, fresh mango, tapioca, cream, coconut milk and cayenne..

Thai Spiced Mango Tapioca Pudding

Thai Spiced Mango Tapioca Pudding (adapted from a recipe by Elizabeth Falkner)

1 tablespoon fresh ginger, peeled and sliced
1/2 tablespoon fresh galangal, peeled and sliced
4 Thai basil leaves
2-3 sprigs fresh cilantro
1-2 small kaffir lime leaves
1 1/2 teaspoons fresh lemongrass, sliced
1 cup filtered water
1/2 cup fresh cream
1/4 cup organic palm sugar
1/3 cup Bot Bang (Thai pearl tapioca)
1/2 cup heavy coconut milk
1 small fresh mango, diced
cayenne pepper

Combine ginger, galangal, basil, cilantro, lime leaves and lemongrass in the bowl of a food processor and pulse 3-4 times.  Transfer to a heavy saucepan and add 1 cup cold water.  Bring to a boil, then remove from heat and allow to steep for 20 minutes.  Strain liquid into another heavy saucepan, pressing on the solids with the back of a wooden spoon to release as much liquid as possible.

Add cream and sugar to the decoction and bring to a boil.  Stir in tapioca, reduce heat and simmer, stirring often until reduced in volume by about a third, about 1/2 hour.

Stir in mango, cover and allow to cool 10 minutes.

To serve, spoon pudding into a glass or shallow plate and sprinkle with cayenne pepper.  Garnish with basil and crystallized ginger.

Mango Mole (Sauce)

Adapted from a recipe in Bon Appétit magazine (via Edible Therapy), this complex sauce is fantastic with pickled red onions and grilled pork chops..

Making Mango Mole

Making Mango Mole

2 tablespoons leaf lard or other fat
1 large plantain, sliced
1 cup fresh diced mango
2 large dried Guajillo or Ancho chilies, stems and seeds removed
1/2 cup chopped white onion
12 whole raw almonds
1 tablespoon homemade chili base
2 tablespoons shelled peanuts
2 tablespoons white sesame seeds
2 large garlic cloves, chopped
1 small bay leaf
1 small bunch fresh thyme
1/4 teaspoon freshly-ground pepper
1 teaspoon true cinnamon shards
2 cups homemade chicken stock, more or less
1 small piece Mexican chocolate

Heat the fat in a large skillet over medium heat. Add plantains, chili base and everything else except stock and chocolate.  Sauté until plantain is soft, about 5 minutes.

Add 1 1/2 cups chicken stock.  Reduce heat and simmer until chilies are tender, about 15 minutes.

Puree sauce in blender then return to skillet.

Add chocolate and stir until incorporated.  Thin with reserved stock if necessary, then season to taste with sea salt and black pepper.


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Grilled Mango Salad with Aji Mirasol Bacon Dressing

Fresh ripe mangoes, avocados and an aji mirasol-infused balsamic bacon dressing over watercress and field greens..

Grilled Mango Salad with Hot Bacon Dressing

Grilled Mango Salad with Hot Bacon Dressing

Wash and dry field greens, watercress and fresh herbs.  Refrigerate until ready to use.

Fry cubes of uncured, pastured bacon and chopped red onions until crisp.  Using a slotted spoon, transfer to paper towels to drain.  Pour off all but 1 tablespoon of fat.

Add white balsamic vinegar and 1 small aji mirasol pepper (mild chile and apricot-like flavor) and simmer until thickened, about 15 minutes.  Adjust sharpness with a spoonful of raw honey, but don’t make it particularly sweet.  Add the bacon and onions and keep warm.

Split and score a ripe mango.  Push up from the bottom so that the sections pull apart, dress with coconut oil (unctuous and high-heat stable) and season with sea salt and freshly-ground pepper.

Grill the mango halves flesh side down until caramelized, about 5 minutes depending on heat source.

Arrange warm grilled mango over crisp greens. Dress with hot bacon dressing and garnish with avocado slices and quartered grape tomatoes.


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Black Quinoa and Mango Pudding

“Quinoa (pronounced ‘keen-wah’) is an ancient whole grain that has been cultivated in the Andes Mountains of South America for more than 5,000 years. Locally referred to as ‘chisaya mama’ or the ‘mother grain’, it kept the Incan armies strong and robust…”

Black Quinoa and Mango Pudding

Black Quinoa and Mango Pudding

1/2 cup black quinoa
6 oz fresh whole milk
2 oz fresh cream
2 pastured eggs
1/2 ripe mango, diced
1 modest pinch sea salt
1 1/2 teaspoons non-refined sugar or raw honey
1 2-inch section vanilla bean, split and scraped

Rinse quinoa under filtered cold water to remove any debris.

Bring 6 oz fresh whole milk to a low boil.

Add vanilla bean and stir in quinoa and sugar, if using.

Reduce heat to low, cover and simmer until almost all the milk has been absorbed, maybe 20 minutes. Remove from heat.

Whisk 2 eggs into 2 oz of cream, then slowly whisk the liquid into the quinoa.

Add the diced mango and return the quinoa to the burner over low heat and stir continuously until thickened, about 5 minutes.

Quinoa pudding may be served warm or cold, as you prefer.

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Thai Red Curry Cod with Mango Sticky Rice

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Sauté Thai red curry paste (chilies, shallots, galangal, fish sauce, herbs and spices) in oil until fragrant, about 5 minutes.

Add coconut milk, fresh kaffir lime leaves, basil, scallions and red bell peppers and reduce to a simmer.

Add Alaskan cod filet and poach (turning once) until opaque, about 10-15 minutes depending on thickness.

Meanwhile, prepare jasmine rice with lemon grass and mango purée.

To serve, ladle curry onto plate or shallow bowl, add rice and place cod on top.  Garnish with a dollop of coconut cream, lime leaves, basil and red pepper.

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