Calabaza Fritters With Mango Sour Orange Sauce Recipes

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CARIBBEAN OYSTER FRITTERS WITH MANGO RELISH



Caribbean Oyster Fritters with Mango Relish image

Provided by Food Network

Categories     dessert

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 16

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
3 eggs beaten
2 teaspoons chopped parsley
1/4 teaspoon cayenne pepper
1/4 cup shredded coconut
1 small red onion, chopped fine
1 pint Maryland select oysters, shucked
Vegetable oil, for frying
1 mango, skinned, pitted, and chopped fine
1 small red onion, chopped fine
1/2 small red bell pepper
1 lemon, juiced
1 teaspoon cilantro

Steps:

  • In a large bowl, combine flour, baking powder, salt, pepper, eggs, parsley, cayenne pepper, coconut, and onion. Mix until smooth; add oysters.
  • In a large skillet heat oil for 10 minutes. Drop fritter mix by the tablespoonful in hot oil. Fry until golden brown.
  • Mix relish ingredients together in a bowl and chill. Serve fritters with relish.

SOUR ORANGE BBQ'D SALMON TACO WITH RED CABBAGE SLAW AND SMOKED CHILE SAUCE



Sour Orange BBQ'd Salmon Taco with Red Cabbage Slaw and Smoked Chile Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 44

2 (10-ounce) salmon fillets
Olive oil
Salt and freshly ground pepper
Salt and freshly ground pepper
Sour Orange BBQ Sauce, recipe follows
8 (6-inch flour) tortillas, cut to size
Smoked Chile Sauce, recipe follows
Red Cabbage Slaw, recipe follows
Cilantro leaves
2 cups fresh orange juice
1 cup red wine vinegar
1 cup white wine vinegar
3 cups granulated sugar
1 orange, zest grated
3 tablespoons canola oil
1 large Spanish onion, coarsely chopped
1 head garlic, coarsely chopped
1 habanero chile, coarsely chopped
3 cups canned plum tomatoes and juices, chopped
3 cups canned plum tomatoes and juices, chopped
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 tablespoons dark brown sugar
2 tablespoons honey
1/4 cup molasses
2 tablespoons Dijon mustard
3 tablespoons ancho chili powder
2 canned chipotle chiles, pureed
Salt and freshly ground pepper
Salt and freshly ground pepper
1 cup prepared mayonnaise
2 tablespoons chipotle puree
1 tablespoon fresh lime juice
Salt and freshly ground pepper
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/2 small red onion, coarsely chopped
2 cloves garlic, coarsely chopped
1/4 cup fresh basil leaves
2 tablespoons chopped cilantro leaves
1 tablespoon honey
1/2 cup canola oil
Salt and pepper
1/2 head red cabbage, finely shredded

Steps:

  • Heat grill to high.
  • Brush salmon with oil and season with salt and pepper, to taste. Grill the salmon skin-side down for 3 to 4 minutes or until charred and a crust has formed. Brush with some of the BBQ sauce, flip over and continue grilling for 2 to 3 minutes for medium doneness. Remove from the grill and brush with more of the sauce. Let rest 5 minutes and flake with a fork.
  • Grill tortillas for 20 seconds per side. Divide the salmon among the tortillas, top with the red cabbage slaw and smoked chile sauce and cilantro leaves; fold and eat.
  • Place orange juice, vinegars and sugar in a medium nonreactive saucepan and cook until reduced to approximately 1 cup and thickened. Remove from the heat and stir in the zest. Set aside.
  • Heat oil in a large saucepan over high heat. Add the onion, garlic and habanero and cook until soft. Add the remaining ingredients and cook until the tomatoes are soft and the sauce has thickened, about 40 minutes. Transfer the mixture to a food processor and process until smooth. Season with salt and pepper, to taste.
  • Transfer the sauce to a medium saucepan and whisk in the reduced orange/vinegar mixture and cook for 10 minutes. Let cool.
  • Whisk together all ingredients in a small bowl and season with salt and pepper to taste.
  • Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.

CRAB CAKES WITH MANGO-AVOCADO RELISH AND SOUR ORANGE SAUCE



Crab Cakes with Mango-Avocado Relish and Sour Orange Sauce image

Provided by Bobby Flay | Bio & Top Recipes

Categories     appetizer

Time 3h

Yield 4 servings

Number Of Ingredients 33

1/4 cup mayonnaise, plus more for brushing on the crab cakes
1 tablespoon Dijon mustard
1 tablespoon stone-ground mustard
1/2 teaspoon paprika
1 1/4 pounds blue crab meat, picked over
1/4 cup chopped fresh flat-leaf parsley
2 green onions, dark green and pale green parts, thinly sliced
1/4 to 3/4 cup panko breadcrumbs
1 green plantain, peeled, sliced paper thin (ideally on a mandoline) and submerged in cold water until using
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Chile de arbol powder, as needed
Canola oil, for frying
3 cups fresh orange juice
1/4 cup fresh lime juice
1/4 cup white wine vinegar
Pinch of pure chile powder
Pinch of ground cumin
1 head garlic, sliced in half crosswise
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon clover honey
1 teaspoon finely chopped fresh oregano
1/2 teaspoon finely grated orange zest
1 Hass avocado, diced
1 small mango, diced
1/2 roasted red pepper, diced
2 tablespoons chopped fresh cilantro
2 tablespoons canola oil
Juice of 1 lime
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Fresh cilantro leaves, for garnish

Steps:

  • For the crab cakes: Combine the mayonnaise, Dijon mustard, stone-ground mustard and paprika in a large bowl. Add the crab, parsley and green onions and gently mix to combine. Begin adding the breadcrumbs 1/4 cup at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 24 hours.
  • For the sour orange sauce: Combine the orange juice, lime juice, vinegar, chile powder, cumin and garlic in a medium saucepan, bring to a simmer over high heat and cook until reduced by half; season with salt and pepper. Strain into a bowl, add the honey, oregano and zest and let cool to room temperature before serving.
  • For the mango-avocado relish: Combine the avocado, mango and red pepper in a medium bowl. Toss with the cilantro, canola oil, lime juice and salt and pepper. Let sit at room temperature for 30 minutes before serving.
  • To finish the crab cakes, divide the crab mixture into 8 cakes and place on a parchment-lined baking sheet. Brush the tops of the cakes with mayonnaise and place overlapping layers of sliced plantains on top. Season the tops with salt, pepper and chile de arbol.
  • Heat 3 tablespoons of canola oil in a large nonstick saute pan over medium heat until the oil begins to shimmer. In batches, add the crab cakes plantain-side down and cook until golden brown, about 5 minutes. Flip and continue cooking until just heated through, about 5 minutes longer. Repeat with the remaining crab cakes, adding up to 3 tablespoons more oil if needed.
  • To serve, spoon some of the sour orange sauce into the bottom of 4 shallow bowls. Top with 2 crab cakes followed by some mango-avocado relish. Garnish with cilantro leaves.

GROUPER STEAMED IN PARCHMENT WITH SOUR ORANGE SAUCE AND MARTINI RELISH



Grouper Steamed in Parchment with Sour Orange Sauce and Martini Relish image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 18

2 cups fresh orange juice
1 tablespoon clover honey
Juice of 1 fresh lime
Splash of white wine vinegar
Salt and freshly ground black pepper
1/4 cup quartered green pitted olives
2 piquillo peppers, drained, patted dry and diced
1 small shallot, thinly sliced
1/2 jalapeno, finely diced
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
2 tablespoons finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
2 grouper fillets, 6 ounces each
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons dry white wine
Fresh flat-leaf parsley leaves, for garnish

Steps:

  • For the sour orange sauce: Put the orange juice in a small nonreactive saucepan, bring to a boil over high heat and cook until thickened and reduced to about 1/4 cup. Whisk in the honey and transfer to a bowl. Whisk in the lime juice, vinegar and season with salt and pepper and more honey if needed.
  • For the relish: Combine the olives, peppers, shallots, jalapeno, oil, vinegar, parsley and some salt and pepper in a bowl. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
  • For the grouper: Preheat the oven to 400 degrees F. Sprinkle both fillets on both sides with salt and pepper. Place 1 grouper fillet in the center of each piece of parchment paper. Top each fillet with 1 tablespoon oil and 1 tablespoon wine. Fold the edges together, and then tightly fold in the edges, crimping around all sides to seal the packets completely. Place the packets on a baking sheet or in a large oven-proof saute pan. Bake in the oven for 15 minutes.
  • Place each packet on a dinner plate and let sit for 2 minutes. Then open the parchment and drizzle with some of the sour orange sauce and top with some of the martini relish. Garnish with parsley leaves.

CRANBERRY-MANGO FOOL WITH GINGERSNAPS



Cranberry-Mango Fool with Gingersnaps image

Provided by Bobby Flay

Categories     dessert

Time 37m

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups cold leftover cranberry-mango relish, recipe follows
2 cups cold heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Coarsely crushed gingersnaps
2 tablespoons unsalted butter
1 medium onion, red or yellow, diced
2 tablespoons grated fresh ginger
1 1/2 cups orange juice
1/4 cup light brown sugar
1 pound cranberries
2 ripe mangoes, halved, pitted and diced
1 tablespoon grated orange zest

Steps:

  • Put the cranberry-mango relish in a food processor and process until smooth.
  • Whip together the cream, sugar and vanilla extract until soft peaks form. Reserve 1/4 cup of the cream in a separate bowl. Fold the puree into the remaining cream until just combined. Fill each red wine goblet 1/2 way with some of the fool and sprinkle with some of the gingersnaps. Fill the goblets the rest of the way with the fool, top with a dollop of the remaining whipped cream and a sprinkling of gingersnap.
  • Melt butter in a medium saucepan over medium high heat. Add onions and ginger and cook until soft. Add orange juice and brown sugar and cook until the sugar is completely melted and the mixture thickens slightly, 5 to 7 minutes.
  • Add half of the cranberries and cook until they pop. Add remaining cranberries and cook for 5 minutes. Remove from heat and stir in the mangoes and zest. Serve at room temperature.

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