mango cilantro chutney

mango cilantro chutney
hot mango cilantro chutney

peanut satay sauce

peanut satay sauce
hot peanut satay sauce

pacific gourmet sauce

pacific gourmet sauce

baked broccoli with mango cilantro chutney

Baked Broccoli with Mango Cilantro Chutney

Ingredients:
• 3 lbs Broccoli . Cut into fair sized florets. Wash and dry thoroughly
• 1/4 cup Mango Cilantro Chutney (or 2 heaped tbs)
• 1/4 cup Olive Oil
• 1 tsp Kosher salt (or to taste)
• 1 tbs crushed garlic (or 2 cloves diced finely)
• 1/2 tsp black ground pepper
• 1/4 cup grated Parmesan cheese (option)

Directions:
Preheat the oven to 425.
Place aluminum foil over a cookie sheet.
Mix in the chutney, olive oil, garlic, salt and pepper.
Using a large salad bowl toss the mixture and broccoli.
Spread out the broccoli on the cookie sheet.
Pour any excess mixture over the broccoli and bake at 425 for 20 -25 min's or slightly browned.
Take out of the oven.

If non vegetarian sprinkle with Parmesan cheese and enjoy
Please note...
As an option ...Add some of Leon's Peanut-Sat ay Sauce (a spoon or two) and experience a lovely Thai version.

Serves 4

coconut cilantro cauliflower cheese

coconut cilantro cauliflower cheese

Ingredients:
• 1 Head of cauliflower
• 6 oz shredded sharp cheddar
(Or cheese of your choice)
• 4 oz of Coconut Cilantro Sauce.
• 2 quarts water.

Cooking directions:
Was cauliflower thoroughly.
Cut away bottom leaves.
Boil water with cauliflower for 15 mins.
Less if aldante is preferred.
Drain water carefully.
Mix shredded cheese and Coconut Cilantro Sauce.
Place cauliflower in a baking dish.
Pour cheese and sauce over cauliflower.
Place under broiler for 3 to 5 mins.
Keep a watch the idea is to melt the cheese and
give the cauliflower a slightly crisp texture.

Serves 4 as a good appetizer.
Serves two as a good meal.

lava hot sauce

please include shipping

Please be sure to include shipping in your order before checkout, unfortunately google checkout does not help to remind you.

biteclubeats.com article

An article worth check out from the biteclubeats.com featured in August 2009 Press Democrat.

"Not into dates? No worries. Day produces more than 100 different jams, jellies, chutneys, sauces and miscellaneous condiments, many of which he sells each Saturday at the Santa Rosa Farmer's Market, and on Sundays and Thursdays in Marin. You can taste through as many as your sweet-tooth will allow. Each visitor to the stand gets a plastic spoon onto which tiny squirts and squeezes of his goods fall. Some of the most popular flavors: A sweet-tart strawberry cranberry jam, pear-ginger-vanilla jam, peanut satay sauce, a teriyaki-esque Pacific Gourmet sauce and Major Day's mango chutney."

excerpt form the article " Jellies, jams & condiments in Sonoma County"

shrimp in coconut cilantro sauce

shrimp in coconut cilantro sauce

ingredients:

• ½ cup butter or ¼ cup olive oil
• 2½ pounds raw shrimp, peeled and deveined
• 2 shallots, minced
• ½ pound mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• freshly ground black pepper
• ½ cup coconut cilantro sauce mild or hot
• ¼ cup dry sherry... as an option.

to prepare:

In a large frying pan, sauté shrimp and shallots in butter for five minutes or until shrimp are pink. Add mushrooms and cook five minutes longer. Blend in flour, salt, and pepper. cooking and stirring until thickened. Add the coconut cilantro sauce and simmer for 5 more mins. Remove from heat. If you like...stir in sherry. Serve over rice or fresh pasta ...equally good with french bread or warm pita bread.

servings 4 to 6
On another simple note:
The shrimp alone simmered in the coconut cilantro sauce for about 5 mins...makes a lovely dish

marin ij article

"Some vendors notice downturn at farmers market, but it's a mixed bag", an article worth check out from the November 13th Marin IJ.