Hot Habanero Mango Bulgue Salad

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Mango and habanero offer a tantalizing salad combination. As always, be judicious with your use of the world’s hottest chile — remember you can always add more, but it’s hard to take away the heat if you add too much.

Ingredients

  • 1 cup bulgur wheat

  • 1 3/4 cup boiling water

  • 2 mangoes, peeled, seeded and diced

  • 1/2 cup carrot shredded

  • 1/2 cup red bell pepper, cut into strips

  • 1/2 cup cucumber, peeled and sliced

  • 1/2 cup celery, thinly sliced

  • 1/4 cup green onion, thinly sliced

  • 3/4 cup diced papaya

  • 1 tablespoon fresh lime juice

  • 1/4 cup sweet rice vinegar

  • 2 tablespoons chile oil

  • 1/8 teaspoon fresh ginger, grated

  • 1/8 teaspoon pressed garlic

  • 1/4 habanero chile, seeds and stem removed, minced (or more to taste)

Instructions

Place the bulgur and boiling water in a microwave-safe casserole dish. Cover the dish and microwave on high for 5 minutes to hydrate. Remove the bulgur from the microwave and set aside to cool. In a large bowl, place the mangoes, carrot, red bell pepper, cucumber, celery, and onion.

Put all of the rest of the ingredients in a food processor and blend until smooth.

Add the cooled-down bulgur to the vegetable bowl, then pour the dressing over the entire mixture. Stir gently to coat and serve immediately.

Chilled Cantaloupe, Cranberry and Bean Salad

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So your thinking, “Hmmmm, what an interesting combination of stuff.” Actually, this is a gorgeous salad that is both sweet and tart all at the same time. Note that this is also a time saver as we happily suggest you use one of the best inventions of the 90’s–prewashed and chopped salad in a bag!

Ingredients

  • 1 medium cantaloupe, cut in half, seeds removed

  • 1 cup canned black beans, drained and rinsed

  • 1 cup canned pinto beans, drained and rinsed

  • 1/2 cup diced red bell pepper

  • 1 jalapeño chile, stemmed, seeded and diced

  • 1/4 cup sliced green onions

  • 2 tablespoons lime juice

  • 2 tablespoons lemon juice

  • 2 tablespoons honey

  • 1 tablespoon safflower oil

  • 1/4 teaspoon allspice

  • 1/8 teaspoon salt

  • 1 bag mixed baby lettuces

  • 1 can cranberry sauce

Instructions

Cut each half of the cantaloupe into 4 lengthwise slices. Cut the peel off of each slice. Dice 1/2 of the cantaloupe and place the pieces in a medium bowl. Cut the remaining slices in half again lengthwise, then cover them with plastic wrap and chill.

In a bowl, add the beans, bell pepper, jalapeño, and green onions to the diced cantaloupe. In a separate small bowl, whisk together the lime juice, lemon juice, honey, safflower oil, allspice and salt.

Distribute the baby lettuce equally among 4 salad plates. Place a dollop of cranberry sauce in the middle of the lettuce on each plate. Place one slice of cantaloupe on each plate. Add a scoop of the bean mixture to each salad and sprinkle with the dressing.

East Meets West Mushroom Butter Lettuce Salad

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The idea of shitake mushrooms and piñons may sound a little strange, but it’s amazing what wonderful things you can come up with when you are willing to work with what’s in the cupboard! However, it does have a bit of a kick, so don’t serve it to friends who are faint of heart!

Ingredients

  • 2 tablespoons soy sauce

  • 2 tablespoons chili oil

  • 2 Thai chiles, seeds and stem removed, minced (or substitute serranos)

  • 2 tablespoons olive oil

  • 2 teaspoons sugar

  • 1 head of butter lettuce, cleaned

  • 12 large shitake mushrooms, cleaned and stemmed

  • 1/2 cup chopped piñon nuts

Instructions

In a small non-reactive bowl, whisk together the soy sauce, chili oil, Thai chili, olive oil, and sugar, then set aside. Preheat the broiler, then divide the butter lettuce leave equally among 4 chilled salad plates.

Place the mushroom stem-side down on a broiling rack. Brush the sauce on to the mushrooms. Place the rack 4 to 6 inches from the heat and broil until the mushrooms are brown and crusty, about 2 minutes.

When the mushrooms are done, quickly place the mushrooms on top of the butter lettuce, and pour any remaining liquid on lop of the mushrooms. Sprinkle each plate with the piñons, and serve.

Pungent Potato Salad with Lime Chiptole Dressing

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This salad is filling and light all at the same time. We’ve kept the calories low and satisfaction level high by including some of our favorite ingredients, including potatoes, mustard, and chipotle chiles.

Ingredients

  • Water

  • 2 pounds small new potatoes, skins on, washed well

  • 2 sprigs fresh mint

  • 1/4 teaspoon salt

  • 2 cloves of garlic

  • 2 chipotle chiles in adobo, stems removed, chopped

  • 1 teaspoon coarse salt

  • 1/3 cup fresh lime juice

  • Grated zest of 1 lime

  • 1/3 cup olive oil

  • 2 teaspoons Dijon-style mustard

  • Ground lemon pepper

  • 2 tablespoons chopped chives

  • 1 small bunch of cilantro

Instructions

  • Fill a large pot 3/4 full of water. Place the pot over high heat until the water boils. Add the potatoes, mint and the salt. Reduce the heat and simmer the potatoes for about 20 minutes or until they are tender when poked with a fork.

    While the potatoes boil, place the garlic, chipotles, and salt in a mortar crush until blended. When they resemble the consistency of a paste, whisk in the lime juice, lime zest, olive oil, mustard and lemon pepper then set aside.

    When the potatoes are done, drain them in a colander and transfer them to a serving bowl. Pour the dressing over the potatoes while they are still hot, making sure that each potato is coated with the dressing. Garnish with the chopped chives and cilantro leaves.

    Transplanted Sriracha Sauce

    Dave DeWitt Recipes Leave a Comment

    A table condiment to similar to ketchup–but much more pungent–sriracha sauce is named after a seaside town in Thailand. Increasingly popular, this sauce is found on the tables of Thai and Vietnamese restaurants all over North America. Fresh red chiles are the key to the flavor of this recipe.

    Ingredients

    • 1 pound fresh red serrano, cayenne, Thai, or chile de arbol chiles, stems removed

    • 2 1/2 cups rice vinegar (substitute white distilled vinegar)

    • 1/4 cup sugar

    • 1 tablespoon salt

    Instructions

    Remove the stems from the chiles. Place the chiles and vinegar in a saucepan and heat to boiling. Turn off the heat and add the sugar and salt and stir until dissolved. Place the saucepan contents in a food processor or blender and puree until a smooth thin-paste consistency. Add additional rice vinegar if the mixture is too thick. Allow the mixture to steep for several hours, place in glass containers, and refrigerate. The consistency should be slightly thinner than ketchup.

     

    Optional: Strain the sauce through sieve and discard the solids for a smooth, seedless consistency.