JIMMY SCHMIDT'S GINGER PUREE
Provided by Moira Hodgson
Categories condiments, side dish
Time 40m
Yield 1 cup
Number Of Ingredients 3
Steps:
- In a small saucepan, combine all ingredients. Bring to simmer over high heat and cook until tender, about 30 minutes.
- Transfer to a food processor and puree until smooth. Strain the contents and reserve in the refrigerator for up to one month.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 0 grams, Carbohydrate 30 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 15 grams
PEPPERED PORK TENDERLOIN WITH MANGO GINGER PUREE
Make and share this Peppered Pork Tenderloin With Mango Ginger Puree recipe from Food.com.
Provided by Chef Jean
Categories Healthy
Time 55m
Yield 2 loins, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- FOR THE PORK:.
- Trim any excess fat or "grisle" off the loins. Mix the salt and cracked pepper and coat the loins with the mixture. Roast in a 350 degree oven for about 40 minutes, or to desired doneness.
- FOR THE PUREE:.
- Combine all ingredients in the med-large sauce pan. Simmer for 15 minutes or until the mango is very tender.
- Puree the mixture either in a blender or with an emulsion blender.
- Slice the pork tenderloin and top with the puree.
Nutrition Facts : Calories 672, Fat 13.2, SaturatedFat 4.3, Cholesterol 221.1, Sodium 1933.4, Carbohydrate 59.2, Fiber 5.9, Sugar 49.2, Protein 73.1
JIMMY SCHMIDT'S SWORDFISH WITH GINGER AND GRAPEFRUIT
Provided by Moira Hodgson
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the grill or broiler. In a medium-size saucepan over high heat, combine the stock, wine, grapefruit juice and shallots, and cook until reduced to 1 cup, about nine minutes. Mix in the ginger puree. Strain through a fine sieve.
- In a small saucepan, combine the ginger, sugar and the water. Bring to a simmer over medium heat, cooking until the ginger is tender, about 15 minutes. Drain.
- In a large saucepan over high heat, bring the grapefruit reduction to a boil. Whisk in the butter, one tablespoon at a time, cooking until the sauce is thickened enough to coat the back of a spoon, about four minutes. Add the bitters and adjust the salt and pepper. Add the grapefruit rind, cooked ginger and the grapefruit sections. Remove from the heat.
- Rub the surfaces of the swordfish with the olive oil. Place on the grill and cook until seared, about three minutes. Turn over to finish, about two minutes, depending on the thickness of the swordfish.
- Position the swordfish on a warm serving plate. Warm the sauce for one minute and spoon it over the fish, placing three grapefruit sections on each piece. Sprinkle with the scallions and serve.
Nutrition Facts : @context http, Calories 897, UnsaturatedFat 24 grams, Carbohydrate 50 grams, Fat 55 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 26 grams, Sodium 1577 milligrams, Sugar 43 grams, TransFat 1 gram
SWEET POTATO PUREE WITH GINGER AND CHILES
Sweet potatoes mashed with butter (or peanut oil) and spicy chiles and seasonings. From "Everyday Vegetables" by Jack Bishop. A zippy little side, different from the usual sweet potatoes. Vegan if you use the peanut oil instead of the butter.
Provided by MathMom.calif
Categories Yam/Sweet Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place the sweet potatoes in a large saucepan and add enough water to cover by about 2 inches. Add a generous amount of salt and bring the water to a boil. Reduce the heat slightly and cook until the sweet potatoes are tender, about 15 minutes.
- Meanwhile, heat the butter in a large skillet until foamy. Add the ginger and chile and sauté over medium heat until fragrant, about 1 minute. Remove the pan from the heat.
- Drain the sweet potatoes, reserving 1/2 cup of the cooking liquid. Place the sweet potatoes in a large bowl and use a potato masher to turn the sweet potatoes into fine bits. Add 1/4 cup of the cooking liquid and continue mashing until the sweet potatoes form a fairly smooth puree. Add the remaining cooking liquid as needed to work the sweet potatoes into a smooth puree.
- Set the skillet back over medium-high heat. When the ginger and chile start to sizzle, add the sweet potato puree and cook, stirring contsantly, just until the ginger, chiles, and butter have been evenly incorporated into the sweet potatoes, about 1 minute. Stir in the cilantro and salt to taste and serve immediately.
Nutrition Facts : Calories 249.3, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 127.7, Carbohydrate 46.3, Fiber 7, Sugar 9.7, Protein 3.8
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