Fire and Ice Salad

This is not for the faint of heart. Serve this dish to your more adventurous friends and family. The Smoking Tropical and Mango Chipotle are very hot salsas. For a nice serving option, serve salad in large chilled Margarita-type glasses. Dip the rims in fresh lime juice, then coat rims with coarse salt. Don't forget the little paper umbrellas!

* Exported from MasterCook *

FIRE AND ICE SALAD

Recipe By : Dawn
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Shrimp
Salads

Amount Measure Ingredient -- Preparation Method
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4 cups cooked rice -- chilled
1 pound cooked shrimp -- peeled and deveined
1 cup chopped English cucumber
2/3 cup Smoking Tropical Salsa or Mango Chipotle Salsa
4 tablespoons honey
4 tablespoons fresh lime juice
2 tablespoons olive oil
16 lettuce leaves
2 tablespoons fresh cilantro -- minced
2 tablespoons green onions -- thinly sliced

Combine rice, shrimp and cucumber in a medium bowl. Combine the Smoking Tropical or Mango Chipotle Salsa, honey, lime juice and oil in a small bowl and mix well. Pour over rice mixture and toss to coat. Line four salad plates with the lettuce leaves. Mound the shrimp/rice mixture atop of the lettuce leaves. Garnish with minced cilantro and green onione. Serve immediately or chill for up to 6 hours.



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Pork-Stuffed Onion Cups With Chutney

Either Mango Chutney or Pineapple Chutney would be wonderful with this recipe. Be sure to char the bell pepper. It removes the tough skin and adds a wonderful smoky flavor to this dish.

* Exported from MasterCook *

Pork-Stuffed Onion Cups With Chutney

Recipe By : Boston Globe 6/18/03
Serving Size : 4 Preparation Time :0:00
Categories : Asian Pork

Amount Measure Ingredient -- Preparation Method
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2 large sweet onions (such as Vidalia or OSO Sweet)
1 medium bell pepper -- charred under the broiler, peeled, seeded, and coarsely chopped
3 Tablespoons chopped fresh cilantro
3/4 pound lean ground pork
1 egg white -- beaten until foamy
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon fish sauce or light soy sauce
1 teaspoon sesame oil
4 tablespoons Mango Chutney or Pineapple Chutney

Set the oven at 375 degrees. Cut a 1/4-inch slice from the top and bottom of the onions. Cut each in half lengthwise. Scoop out 1 tablespoon of onion to create a pocket. Finely chop the scooped-out onion. In a bowl, combine the chopped
onion, bell pepper, cilantro, pork, egg white, salt, sugar, fish or soy sauce,
and oil. Divide mixture between the four onions and set them in a baking dish. Transfer to the hot oven and bake the onions for 50 to 60 minutes or until the
onions are tender. During the last 15 minutes' cooking, drizzle the onions with chutney.

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Barbecued Chicken Sandwiches

With Spring just around the corner, it's time to dust off your barbecue. This delicious sandwich is easy to make, and always get rave reviews. Be sure to toast the rolls.

* Exported from MasterCook *

Barbecued Chicken Sandwiches

Recipe By : Cindi Reiss
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Sandwiches

Amount Measure Ingredient -- Preparation Method
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4 boneless skinless chicken breast halves
4 large onion rolls -- sliced in half
4 thick slices swiss cheese
1 bunch cilantro -- leaves only
1 red onion -- thinly sliced
Thai BBQ Sauce or Chipotle BBQ Sauce
salt and pepper

Pound the chicken breast halves until they are about 1/4-inch thick. Brush with barbecue sauce and season with salt and pepper, set aside. Coarsely chop cilantro leaves. Place chicken breast halves on grill and cook until done, brushing with bbq sauce as needed. While chicken is cooking, place onion rolls on grill to toast. During the last few minutes of cooking time, place cheese slices on chicken to melt. Assemble sandwiches, placing a chicken breast half on a bun, spread about a tablespoon of bbq sauce on breast, sprinkle with cilantro, top with sliced onion, and put on top bun half.
Serves 4.

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Baked Brie with Mango Chutney

This easy appetizer is also wonderful served with apple or pear slices.

* Exported from MasterCook *

BAKED BRIE WITH MANGO CHUTNEY

Recipe By : Dawn
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
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1 large wheel Brie
1 cup Mango Chutney
1/2 cup pecan halves -- toasted
crusty bread or crackers

Place chutney in a shallow oven-proof casserole ( the one you will be serving this appetizer in). Top chutney with the toasted pecan halves. Remove rind from Brie. Cut Brie into 1" chunks and spread evenly over the chutney. Bake uncovered at 400 degrees for 12-15 minutes or until cheese has melted and turned lightly golden. Serve with sliced crusty bread and crackers.
Serves 8

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