CARIBBEAN SALMON WITH GUAVA BARBECUE SAUCE AND MANGO VEGGIE SALSA
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the barbecue sauce:
- Heat the oil in a large skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. Discard the star anise; transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
- For the salsa:
- Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chile, and cilantro and toss to coat. Add the beans and gently toss everything together.
- For the salmon:
- Heat your broiler to high. Line a large flameproof baking dish or rimmed flameproof baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray.
- Place the salmon in the prepared baking dish and tuck about 2-inches of the tail end under the fish, so you have a somewhat uniform shape. Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).
- Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it). Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.
GUAVA BARBEQUE SAUCE
One of the best slathers for ribs and ham. Its exotic fruitiness goes well with chicken, turkey, duck and even game. Guava paste is much beloved by Cuban Americans, Puerto Ricans, and South Americans too!
Provided by Amber
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 35m
Yield 24
Number Of Ingredients 14
Steps:
- Place the water, guava paste, vinegar, rum, tomato paste, lemon juice, onion, ginger, soy sauce, ketchup, Worcestershire sauce, garlic, and scotch bonnet pepper into a saucepan. Bring to a simmer over medium-high heat, whisking until evenly blended. Season to taste with salt and pepper. Reduce heat to medium-low and simmer until the sauce has slightly thickened and is richly flavored, 10 to 15 minutes. The sauce should be pourable. If it has become too thick, thin it with some water. Serve hot or cold.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 9.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 85.9 mg, Sugar 0.6 g
PORK TENDERLOIN WITH GUAVA BARBEQUE SAUCE
Provided by Food Network
Categories main-dish
Time 9h10m
Yield about 8 servings
Number Of Ingredients 21
Steps:
- Marinate the pork overnight in the wine, balsamic vinegar, and garlic.
- Preheat the grill on high. When hot, brush the pork tenderloins with olive oil and sear each side for about a minute. Lower the heat to medium and cook, covered, for 8 to 10 minutes per side, brushing generously with the guava barbeque sauce at least twice.
- Remove the pork tenderloins from the heat, glaze with another thick coat of the barbeque sauce, and let rest on a plate for at least 5 minutes. Then slice the tenderloins into 1-inch medallions. The pork should be served warm with a side of papaya salsa.
- In a small saucepan, combine all the sauce ingredients. Simmer over low heat, stirring occasionally with a wooden spoon until the guava paste dissolves and the ingredients combine to form a thick, syrupy sauce, 15 to 20 minutes. Cool to room temperature. If not using immediately, refrigerate.
- Combine all the ingredients together in a medium bowl. Toss, cover, and refrigerate until ready to serve. Bring to room temperature before serving.
WEST INDIES GUAVA BARBECUE SAUCE
This recipe is an adaptation of one by Sue L, which was made to recreate the sauce at the Bahama Breeze restaurant chain. I picked this up while working on the island of St. John, USVI.
Provided by Member 610488
Categories Sauces
Time 1h
Yield 3 cups sauce
Number Of Ingredients 14
Steps:
- In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended.
- Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses.
- Season with garlic powder, onion powder, salt, and black pepper.
- Cover, and cook 30 minutes, stirring occasionally, until thickened.
Nutrition Facts : Calories 184.4, Fat 0.7, SaturatedFat 0.1, Sodium 2290.1, Carbohydrate 44.5, Fiber 5.3, Sugar 33.2, Protein 5.3
CHINESE-STYLE RIBS WITH GUAVA BARBECUE SAUCE
This is one of Steve Raichlen's recipes from: Steve Raichlen's Favorite Grills, Memorial Day Cookout, Game Day which appeared in F&W Magazine in June, 2006 edition.The guava barbecue sauce can be made ahead & can stay in the refrigerator for up to 5 days. The sauce can be used for ribs or chicken; it tastes great!
Provided by Manami
Categories Pork
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- RIBS:.
- Light a grill.
- When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center.
- If using a gas grill, turn off the center burners.
- In a bowl, combine the sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon and cloves.
- Sprinkle the mixture over the ribs.
- Pour the sherry into a spray bottle.
- Place the ribs on the hot grate above the drip pan and away from the coals, bony side down.
- Cover and grill for 30 minutes. Spray the ribs with sherry. Cover and grill for another 30 minutes.
- Shift the ribs around (but keep them bony side down) and spray once more with sherry.
- Cover and grill for about 30 minutes longer, until the meat is tender.
- Replenish the coals as necessary throughout grilling.
- Take the ribs off the grill and spread the coals out evenly.
- Brush the Guava Barbecue Sauce on both sides of the ribs and grill directly over the fire for about 1 minute per side, until glazed and bubbling.
- Transfer the ribs to a platter and let rest for 5 minutes.
- Cut down between the bones and arrange the ribs on a platter.
- Pass the remaining sauce at the table.
- GUAVA BARBECUE SAUCE:.
- In a small saucepan, combine the guava paste with the vinegar, rum, tomato paste, lime juice, low-sodium tamari, worcestershire sauce, ginger, scallion, garlic, red ppeper flakes, and water and bring to a boil.
- Simmer over low heat, stirring occasionally, until reduced to 1 1/4 cups, about 15 minutes.
- Season with salt & pepper (if needed).
- * A red wine with rich fruit and soft tannins, such as a Zinfandel from California's Central Coast, will enrich the flavor of these sweet, sticky ribs.
Nutrition Facts : Calories 2242.1, Fat 168.6, SaturatedFat 62.4, Cholesterol 668.7, Sodium 2609.3, Carbohydrate 17.5, Fiber 1.5, Sugar 11.2, Protein 139.2
WEST INDIES GUAVA BARBECUE SAUCE
This sauce has a great island flavor -- not like jerk sauced foods but still slightly spicy. Use as you would your favorite barbecue sauce -- great on ribs, chicken, chops, more.
Provided by Sue Lau
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended. Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses. Season with garlic powder, onion powder, salt, and black pepper. Cover, and cook 30 minutes, stirring occasionally, until thickened.
Nutrition Facts : Calories 70.5 calories, Carbohydrate 12.1 g, Fat 2.5 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 534.2 mg, Sugar 9.1 g
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