Men Can Cook Recipe - March 2005

Ingredients: For the sauce: 1 Tbsp extra virgin olive oil 1 ripe mango, peeled, pitted and diced 1/4 cup of water 1 teaspoon freshly squeezed lemon juice Salt and freshly ground pepper to taste For the salad: 1 lb of fresh lump crabmeat, picked through to remove the small pieces of shell or cartilage 1 1/2 Tbsp freshly squeezed lime juice 3 Tbsp extra virgin olive oil 1 Tbsp cilantro leaves, finely chopped 2 teaspoons mint leaves, finely chopped 1 Tbsp minced shallot or purple onion 1 medium sized mango, peeled, pitted, and diced 1 firm but ripe avocado, pitted, peeled, and diced Tabasco sauce Salt and freshly ground pepper to taste Optional: ruby red grapefruit sections, peeled Sauce directions: Heat the olive oil in a small pan over medium heat. Add the mango, season with salt and pepper. Cook, stirring, for about 3 minutes until the fruit is very tender. Add water, bring to a boil and remove from heat. Stir in lemon juice. Pour the mixture into a blender and purée until smooth. Chill. Alternatively, if you are pressed for time, put all of the sauce ingredients into a blender and purée. Crab salad directions: In a bowl add the crab meat, 2 tsp of the cilantro, 1 tsp of the mint, the chopped shallot, a Tbsp of lime juice, 2 Tbsp of olive oil, 10 drops of Tabasco sauce, and salt and pepper to taste. Mix carefully with a fork, to avoid breaking up the larger lumps of crab meat. Set aside. In a separate bowl add the mango, avocado, 1 Tbsp olive oil, 1/2 Tbsp of lime juice, the remaining cilantro and mint leaves, 10 drops of Tabasco, and salt and pepper to taste. Mix gently with a spoon, taking care not to mush the avocado pieces. Using small tureens or desert bowls for individual molds, layer the crab mixture and the mango avocado mixture. It doesn't really matter which you layer first. In the photo above I've layered the mango avocado mixture first. Chill in the refrigerator for 1 to 2 hours. When you are ready to serve, gently remove the salads from the molds onto individual plates. Serve the sauce on the side. Garnish with cilantro leaves. For a tasty added touch if you have them, arrange peeled sections of ruby red grapefruit around the salads. The grapefruit provides a flavorful complement to the crab salad. Crab Mango and Avocado Salad

Fresh Tomato Gazpacho Yield: 6 servings. 2 pounds large tomatoes, halved 1/2 pound country-style bread, crust removed, cut into 1/2-inch pieces (about 4 cups) 1 red bell pepper, seeded, diced 1 cup chopped peeled English hothouse cucumber 1 cup chopped red onion 1/4 cup Sherry wine vinegar 1/4 cup extra-virgin olive oil 1 garlic clove, minced 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1 cup water Working over bowl, gently squeeze tomato halves to release seeds and juices. Strain juices, pressing on solids to extract as much juice as possible (about 1/2 cup). Discard seeds. Chop tomatoes. Transfer chopped tomatoes and tomato juices to large glass bowl. Add next 9 ingredients. Let stand at room temperature 1 hour. Working in batches, puree gazpacho with 1 cup water in blender until smooth. Pour gazpacho into coarse strainer set over large bowl. Press on solids to extract as much soup as possible. Season with salt and pepper. Chill at least 2 hours and up to 1 day. Serve cold.

Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions 1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes 1 small red bell pepper, seeded and cut into thin strips 1 Italian mild green pepper, cubanelle, seeded and thinly sliced 1 medium yellow skinned onion, thinly sliced 4 large cloves garlic, cracked away from skin 1 teaspoon crushed red pepper flakes 1/4 cup tablespoons extra-virgin olive oil, divided Coarse salt and pepper 2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated 4 (6 to 8-ounce) boneless, skinless chicken breasts 4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped 15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade Preheat oven to 500 degrees F. Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way. Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up! While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts. While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste. Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

Lime-Basil Sorbet 1 1/4 cups sugar 1 cup water 1 cup (appx. 6 limes) fresh lime juice 18 to 20 fresh basil leaves, finely chopped Sprig of fresh basil for each serving as a garnish In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; boil 1 minute. Remove from heat. In a food processor or blender, puree lime juice, sugar syrup, and chopped basil leaves. Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. When ready to serve, use a melon baller and place 3 scoops in a stemmed glass. Garnish with a sprig of fresh basil and serve. NOTE: Can be prepared 3 days in advance. Cover and keep frozen.

Men Can Cook Recipe - March 2005

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