Mamey Batido (Mamay Smoothie)

A relative to the mangosteen, mamey aka mamey sapote and mamee apple is a tropical fruit that is native to Southern Mexico, Central America, and the West Indies.It is a football-shaped fruit with brown skin and a dark-orange colored flesh surrounding an inedible large black seed.It has an avocado-like texture with a taste that has been described as a blend of peach,yam,and apricots.
Mamey is commercially grown in Mexico, Central America,the Carribean and Florida but it is very hard to find outside these places.But you may be lucky to find it in puree form in the freezer section in some Latin supermarkets or in Ralph's Supermarket like I did the other day.
Mamey is a very high source of Vitamin A, Vitamin C, potassium, and calcium.It is usually eaten as-is or its pullp is in batidos(smoothies), preserves, sorbets.Below is a recipe for mamey smoothie.

Yield:2 servings

Ingredients:
4oz mamey puree
1c whole milk
1/2 banana
1 Tbsp. vanilla extract
1/2c finely crushed ice

1.Combine all ingredients in a blender and blend until smooth.Serve immediately.

Longan Banana Smoothie

Longan is a fruit that is similar to lychee and is found throughout Southeast Asia.It is native to China where it is called "dragon eye"in Chinese because of its eyeball-like appearance.It has a floral,musky aroma and is used in a wide range of Asian dishes like soups, salads,sweet & sour dishes and desserts.Longan is also available in dried form where it is commonly used in regional Chinese cuisine.Longans are available for a very short season, usually mid-June to August in China.Because of this, it is very dificult to find them fresh here in the U.S.. But thet are available canned from any Asian market or you can try my Amazon store. Below is a recipe for a smoothie using this Asian fruit.

Yeild:1 Serving

Ingredients:

5 fresh or canned longan, rinsed in cold water

1/2 c coconut water or water, chilled

1/2 banana

1 Tbsp. vanilla extract

1. Put all ingredients in a blender and blend until smooth.

Blackcurrant Quinoa Pilaf

Currants are a member of the berry family.There are 3 kinds available:black, red, and white.Black being the most common and white the rarest.They are native to Eastern and Central Europe but are grown commercially in UK, Scandinavia, Germany, and Russia. In the U.S., they are grown in the eastern region of the country where they are sold fresh.Unfortunately, they are available dried elsewhere .Currants have a short season.They are available March-July.

Currants have a tart flavor, because of this they are commonly used in compotes, for preserves,and as a sauce for game meats.They are the main ingredient in the liquer, creme de casis. And in Britain, they are used in the fruit juice Ribena.Currants are high in Vitamin C, Vitamin K, and anti-oxidants.

Below is a simple recipe using this berry.If you do not have any quinoa, feel free to substitute with brown or wild rice.

4 Servings

Ingredients:

2c water

1/2 tsp. ground cumin

1/4 tsp. ground ginger

1/4 tsp.ground cinnamon

1/4 tsp.ground coriander

1c quinoa

1/4 dried black currants

handful of cilantro leaves, finely chopped

1. Bring the water to a boil.Add spices then quinoa.Bring to a simmer.


2. Keep cooking until all the water evaporates.


3. Remove from heat and add currants and parsley.Mix well. Serve warm.

Chicken with Advieh Stuffing

Advieh is a spice mixture that is used in Persian cuisine.It varies from region to region but generally includes equal amounts (1tsp. each) of ground cumin, ground cardamon,ground coriander,ground cinnamon, and ground dried rose petals.Dried ground rose petals are always included in this mixture.It is mainly used in rice dishes,stews, and in stuffings.Some people prefer a more "fragrant"advieh and add more cinnamon, saffron, and pistachios.For a more "spicy"advieh, black pepper, ground cloves, and turmeric are added.

Below is my recipe for roast chicken with rice stuffing using this persian spice mixture.You can serve this dish with any steamed vegetables.

4 Servings

Ingredients:

1-7lb. whole chicken, cleaned, rinsed

2 tsp. salt

1/2 onion,finely chopped

2 garlic cloves, mashed

1/2 c basmati rice, soaked, rinsed

2 Tbsp. advieh

1 c chicken broth or water

1/4 c raisins

3 Tbsp. pistachio pieces

1/2 c stock or water

1. Remove excess fat from chicken.Rub chicken allover with 1tsp. salt.


2. In a non-stick skillet, brown the onions and garlic in 1 Tbsp.of oil over medium heat.Add the rice, advieh, and the remaining salt.Cook for 5 minutes, stirring occasionally.


3. Add chicken broth.Cover and simmer over low heat for 20 minutes.


4. Preheat oven to 350F.


5. Remove pan from heat, add the raisins and pistachios.Mix well.


6. Place chicken in an oven-proof dish and stuff with advieh rice mixture.Pour remaining stock or water over chicken and cover with aluminum foil.


7. Roast chicken for 1 1/2 hours.Baste occasionally.


8. Serve chicken with steamed vegetables.

Prickly Pear (Cactus Pear) Sorbet

A native to Mexico, the prickly pear is a fruit of many contrasts.This fruit of the desert is also known as cactus pear and in Mexico is called tuna.It is a fruit of the opuntia cactus but is actually considered a berry.The fruit grows in clusters, is egg-shaped, and measures about 4" length.It has either a purplish or light green outer skin and inside has a soft pulp with a multitude of hard seeds.It can be eaten raw or used in drinks, made into preserves,or added to salads.

Prickly Pear(Cactus Pear) is commonly found throughout the Southwestern U.S. and Central America.It is available in early Spring till Fall seasons.It is a good source of vitamin C and A.It can be found in most Latin markets or you can find it in my Amazon store.Below is a recipe for a sorbet using this fruit.

Yeild :1 quart

Ingredients:

8 prickly pears, deseeded, juiced

1/2 sugar

2 Tbsp. apple juice

2 tsp. lemon juice

1. Put all ingredients into a large saucepan, set over mediuim heat and warm, stirring just till the sugar is completely dissolved.



2. Transfer the liquid to a bowl and chill completely (about 1 hour).



3. Transfer the mixture to your ice cream maker and freeze according to manufacturers instructions.



4. Enjoy immediately or will keep for about a week stored in an airtight container in the freezer.

Fish with Loomi and Pomegranate Glaze

A specialty of Iran, Iraq, and the Arab Gulf States where they are known as limoo omani, noomi basra, and loomi respectively, loomi(dried limes) are a common ingredient in many of these countries dishes. Loomi are commonly used in stews and many fish dishes of the Gulf States where they add a tart, citrusy flavor to these foods.Sometimes they are ground to a powder and they are added to soups and stuffings.Loomi are sold in the spice section of most Middle Eastern markets or if there isn't one in your city you can try making them yourself.

Loomi are easy to prepare but unfortunately require some time for them to be ready and of course the weather has to be in your favor.To prepare loomi, just get a handful (5-6)limes and put them out in direct sunlight to dry.They will be ready when they are brown,feel light, and sound hollow inside.Loomi will keep for about a year in a cool, dark place.If your pressed for time,you may substitute grated lime zest for recipes that require loomi.Below is a recipe using this exotic ingrdient.

6 Servings

Ingredients:

1 Tbsp. salt

1 Tbsp. ground allspice

1 tsp. ground cumin

1 tsp. red pepper flakes

4 lbs. cod or red snapper, fillet

4 Tbsp. olive oil

2 small onion, finely chopped

3 loomi or 1 Tbsp. of fresh lime juice

5 garlic cloves, mashed

2 lbs. tomatoes, cut in slices

2 Tbsp. pomegranate syrup

4 oz. cilantro, finely chopped

1. Preheat oven to 4ooF.


2. Combine salt, allspice , cumin, and red pepper in a small bowl.Stir to combine.Rub mixture allover fish.


3. Oil baking dish and arrange onions on bottom.Lay fish on top and add loomi to top of fish.Spread garlic allover tomatoe slices and add the slices to top of fish.


4. Combine pomegranate syrup with 1 cup of water and stir and add the to this liquid to fish.Scatter cilantro allover dish.


5. Bake for 55 minutes.Serve with Basmati rice.

Mushroom Quinoa Pilaf

Quinoa is a grain that is native to the Andean region of South America.It is related to both spinach and beets.Eventhough, it looks like a seed, it is considered a grain.Quinoa is a complete source of protein and minerals.The Incas held quinoa in such high regard that they considered it a sacred food and even referred to it as chisaya mama, mother of all grains.It is also a good source of fiber, phosphorus, magnesium, and iron.Because of this, the Incas consumed it in preparation for battle.

Quinoa has a nutty, crunchy texture.It can be eaten as part of a side dish or for breakfast mixed with fresh berries and drizzled with honey.It is available in most major health food markets and some Latin markets.Quinoa is fairly easy to prepare.It is prepared the same way you would make rice.Below is my recipe for Mushroom Quinoa Pilaf.Hope you enjoy it.

4 Servings

Ingredients:

1 Tbsp. olive oil

1/2 small purple onion,finely chopped

1 large garlic clove, minced

4 oz. white mushrooms or can substitute with shittake or cremini

1 c quinoa

1 1/2 c vegetable stock or water

1 tsp. salt

1. Heat olive oil in a medium skillet.Add onions and allow to sweat for 5 minutes.Add garlic and cook for another 4 minutes.Add mushrooms and stir for another 4 minutes.



2. Add the water.Once its simmering , add the quinoa, then the salt.



3. Cook for about 15 minutes or until all the liquid has evaporated.



4. Remove from heat and let stand for 5 minutes.Serve.