Grilled Asian-Spiced Mango & Chicken Recipe
Yield: 4 Servings
1/2 c reduced-sodium soy sauce
1/4 c olive oil
1 T garlic,minced
1 T fresh ginger,minced
1 T juniper berries,crushed
1 T orange peel,Grated
4 boneless chicken breasts
-skinless (about 1-1/2 lb
2 firm,ripe mangoes,(about 2
- lb total)
2 oranges
1 T coriander,Ground
1 T chinese five spice powder
1/4 t salt
1/4 t pepper
1/4 c balsamic vinegar
1 T dijon mustard
6 c frisee salad greens,(about
-1/2 lb),root ends
8 c butter leaves,(about 1 lb)
-rinsed and c
1/2 c raspberries (optional)
In a large bowl, combine soy, oil, garlic, ginger, juniper berries,
and orange peel. Add chicken; marinate 15 minute, turning often.
Meanwhile, with a sharp knife, cut skin from mangoes. Cut 2 rounded
cheeks from each pit. Trim remaining 1/2-inch of flesh from edge of
each mango; mince these trimmings and reserve for mango vinaigrette.
Cut and discard peel and white membrane from oranges. Slice each
orange crosswise into 6 rounds; set aside.
Combine coriander, five spice, salt, pepper. Lift chicken from
marinade; place on a baking sheet (reserve marinade for basting). Set
mango cheeks on a lightly oiled grill above a solid bed of hot coals
in a barbecue with a lid, or use a gas grill on high heat (you can
hold your hand at grill level only 2 to 3 seconds); close lid on gas
grill. Baste chicken and mango with reserved marinade. Using a
spatula, turn chicken and mangoes when they start to brown, in about
5 minutes. Baste again; cover barbecue. Let chicken and mango cook
until no pink remains when chicken is cut in thickest part, about 15
to 20 minutes; turn and baste chicken and mangoes every 5 minutes
(depending on mango ripeness, cooking time may be less than for the
chicken; remove mangoes when soft and seared).
Meanwhile, combine minced mango with vinegar and mustard. Mix with
frisee and lettuce. Evenly divide among 4 dinner plates.
Lay mangoes cut side down; slice each into 3/8-inch wide slices,
starting 1/2 inch from top down through wide bottom end. With a wide
spatula, transfer slices to plates atop greens. Gently fan slices
apart. Lay chicken and oranges next to mangoes; sprinkle with
raspberries.
Grilled Asparagus & Ginger-Lemon Vinaigrette
Yield: 1 Servings
1 no ingredients
1 lb Young Tender Asparagus
1 TB Fresh Ginger -- very finely
: minced p
1/3 c Fresh Lemon Juice
1/2 c Light Vegetable Oil
1 1/2 TB Toasted Sesame Oil
1 ts Sugar
: Salt And Freshly Ground
: Pepper To Taste
: Garnish--
1 TB Lightly Toasted Sesame
: Seeds
Lightly oil asparagus and season with salt and pepper. Grill over hot
coals until crisp tender and serve warm or at room temperature with
Ginger Lemon Dressing drizzled over. Garnish with toasted sesame
seeds.
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