We have more recipes for all of our products and will add them to the web site as time allows. Feel free to send us your favorite recipe using Vanilla Vinaigrette or Tangerine Vinaigrette. We would love to include it on this page. Send it to chef@kitchensavant.com.
Mangrove Island Vanilla Vinaigrette Recipes
Vanilla Vinaigrette Salad For each serving use:
A generous portion of Spring Greens
1 oz Mangrove Island spiced pecans
1 oz crumbled Gorgonzola cheese
2 slices European cucumber
4 each grape tomatoes
1/2 oz of Mangrove Island Vanilla Vinaigrette
Add golden raisins, red onion, julienne carrot, jicama, or
your favorite salad topping.
Try vanilla vinaigrette with thinly sliced pears or other fruit.
Baby Spinach Salad with Balsamic Poached Pear, Spiced Pecans and Vanilla Vinaigrette (Serves 4 people)
Ingredients:
- 12 oz Baby spinach, washed and spun dry
- 2 Anjou pears, peeled, cored, and halved
- 4 oz Balsamic vinegar
- To taste Salt and coarsely ground black pepper
- 1/4 head Radicchio lettuce, thin sliced, rinsed and spun
- 1 Carrot, fine julienne
- 4 oz Mangrove Island Vanilla Vinaigrette
- 4 oz Mangrove Island Spiced Pecans
Method:
Place pears in small saucepan with enough water to cover the pears, add the balsamic and a pinch of salt and pepper, bring to a light simmer, cover and cook until just fork tender. Remove pear from broth and place on dampened paper towel and put in refrigerator until cool. Once pears are chilled remove and slice thin. Compose salad by placing all ingredients except pecans and pears into a bowl and toss. Place salad mixture on plate and top with pears and pecans.
Papaya Red Onion and Chipotle Salsa with Vanilla Vinaigrette
(Makes 1 pint)
Ingredients:
- 4 oz Mangrove Island Vanilla Vinaigrette
- 3 oz Mango juice
- 1 each Chipotle peppers (stem and seeds will be removed)
- 12 sprigs Cilantro, washed, stems removed
- 2 each Papaya, ripe, peeled, seeded and 1/4 inch diced
- 1/2 small Red onion, diced
- 4 each Scallions, sliced thin
- to taste Salt and course ground black pepper
Method:
Place Vanilla Vinaigrette and mango juice in a saucepan, bring to simmer and remove from stove. Add chipotle pepper, cover and allow to cool. When pepper is soft, clean of all stem and seeds and discard. Place pepper in a blender. To the blender add the cilantro, the vanilla vinaigrette, mango juice mixture and blend. In a large mixing bowl place the papaya, red onion and scallions and mix well. Combine with the pureed mixture, add salt and pepper to taste and chill. This will keep for 2 weeks in the refrigerator. Serve with grilled fish, chicken, roasted pork or lamb, or grilled vegetables.
Dress up a crab meat and avocado salad.
Fried Calamari with Vanilla Vinaigrette Dipping Sauce
Ingredients:
Fried Calamari
- 8 oz Calamari (rings and tentacles) be sure to remove cartilage*
- 1/4 cup Corn meal, finely ground
- 1/4 cup Parsley, chopped, rinsed and dried
- 1/4 tsp Course sea salt
- 1/4 tsp Course ground black pepper
- 16 oz Vegetable oil for frying (Or use a home fryer!)
Dipping Sauce
- 6 oz Mangrove Island Vanilla Vinaigrette
- 12 each Cilantro leaves, fresh and finely chopped
- 1/4 small Red bell pepper
- 1/2 small Habanero pepper (or your favorite hot pepper)
Method:
Mix corn meal, parsley, salt and ground pepper in large bowl. Dredge calamari through dry mixture covering well and set aside. In a blender or food processor place cilantro, vanilla vinaigrette, bell pepper and habanero and pulse until smooth, place in serving bowls. Place oil in a heavy-bottomed soup pot, fill only to 3 inches deep, and heat to 350 degrees. (Or use a home fryer!) Fry calamari in small batches until golden brown, using a slotted spoon or spider to retrieve the cook calamari. Drain on a paper towel. Serve hot with freshly made vanilla-habanero sauce.
*The cartilage will look like a piece of clear plastic running the length of the calamari tube. It slides out easily and is discarded. The teeth, or beak, is at the center of the tentacles. Simply cut this small center section out and discard. If you are lucky enough to have the ink sack, save it for fresh squid ink pasta or squid ink sauce.
Super Simple Vanilla
Vinaigrette Broccoli Slaw
Ingredients:
1 bag White cabbage, finely shredded
1 bag Broccoli slaw
1 cupRed onion, thin sliced julienne
1 cup Mangrove Island Spiced Pecans, chopped
4 ozGorgonzola/blue cheese, crumbled
2 eaRamen noodles, crushed (NO flavor
packet)
10 ozMangroveIsland
Vanilla Vinaigrette
Method:
This is
the type of slaw you can throw together at the last minute and feed a group of
people.The retail bags of cabbage,
broccoli slaw, gorgonzola cheese, and ramen noodles are readily available at
supermarkets.
To
assemble, combine the cabbage, the broccoli, the red onion, the chopped spiced
pecans, and the Gorgonzola cheese in a large bowl.Toss well.Add the crushed ramen noodles and pour over the Mangrove Island Vanilla
Vinaigrette.Toss very well to combine.
Serve
chilled.
Mangrove Island Tangerine Vinaigrette Recipes
From Mary Ann Edwards, Melbourne, FL
Firecracker Pork with Fruity Tangerine and Lime Salsa
Prep: 40 minutes
Serves: 8+
Ingredients:
Firecracker Pork
1 @ 5 pounds boneless Boston butt pork shoulder
2 Tbs salt
1 Tbs black pepper, ground
2 Tbs paprika
1 Tbs dried thyme
6 oz water
1 small can chipotle peppers in adobo sauce
1 ea small onion, rough chopped
Method: Combine the dry spices and apply to Boston butt liberally. In a blender combine water, can of chilies with adobo sauce, and chopped onion and blend to a sauce. Place pork in a crock pot and pour chipotle-onion blend over it. Cook pork in slow cooker on High for 1 hour, then turn down to 200 degrees (Low) and cook for 6 hours. Note: Since crock pots vary, check periodically for doneness or to see if a little water is needed.
Ingredients:
Fruity Tangerine and Lime Salsa
1 can crushed pineapple, drained
2 ea mangoes or papayas, small diced
2 ea kiwi fruit, small diced
1/2 ea red onion, small diced
1 cup fresh cilantro, chopped (2 handfuls)
1/2 can water chestnuts
4 oz Mangrove Island Tangerine Vinaigrette
1 oz fresh key lime juice (1/2 a lime)
Method: Combine all salsa ingredients and allow to set up in the refrigerator for 5 hours or more. Serve this salsa with the shredded pork of the slow cooked Boston butt. Serve on corn or flour tortillas. Enjoy!
Thank you, Mary Ann!
Tangerine Lobster Summer Rolls
Prep: 30 minutes
Serves: 6
Ingredients:
Rice paper spring roll skins*
1 tsp per roll Cilantro, rough chopped
1 tsp per roll Basil, rough chopped
1 cups Scallion, julienne
1 cup Carrot, grated or julienne
12 ounces Rice noodles, fully cooked and moist
4 per roll Mandarin orange sections
2 oz per roll Lobster, cooked Florida tails or whole Maine (approximately 4 @4 oz tails or 2 @1 ½ # whole lobsters)
1 bottle Mangrove Island Tangerine Vinaigrette
2 oz Rice wine vinegar
Method:
Begin by making the dipping sauce. Combine the ingredients and set aside.
Clean the cooked tails and toss in equal parts Mangrove Island Tangerine Vinaigrette and rice wine vinegar (2 oz each) to marinate and moisten.
Assemble the spring roll starting with Mangrove Island Tangerine Vinaigrette. Paint the rice skin with the vinaigrette then place the rest of the ingredients in the center of the skin: rice noodles, carrot, scallion, cilantro, basil, marinated lobster, mandarin sections. Fold, roll and seal while still moist.
Serve with the dipping sauce. Enjoy!
Note: Shrimp and/or scallops may be substituted for lobster, as can shredded pork tenderloin.
*Made from a mixture of rice flour, water, and salt these are rolled out by machine to paper thinness and then dried on bamboo mats in the sun, which gives then their classic cross-hatch imprint or pattern. Handle them carefully as the sheets are brittle. Rice paper must be softened before use. Simply immerse them, one or two sheets at a time, in warm water. Soak them until they are soft, approximately 1 or 2 minutes. They will continue to soften as you work. Drain them on a linen towel before rolling. Some brands are “ready to use” and simply require wetting before stuffing and rolling. Brand names to look for include: Banh Trang, and Melissa’s and are available on www.Amazon.com.
Combine Tangerine Vinaigrette with horseradish for
an excellent sauce for coconut shrimp.
Tangerine Butternut Squash Salad
Prep: 40 minutes
Serves: 8
Ingredients:
-1 large Butternut squash, medium diced
-3 cups Edemame beans*
-1 medium Yellow pepper, brunois
-8 oz bag Spring greens
-8 oz bag Mizuna greens
-6 ozs Mangrove Island Tangerine Vinaigrette
-1 tsp Wasabi paste
-½ cup Quinoa**, popped
Method:
? Peel and seed the butternut squash and dice medium. Cook in salted boiling water for 6-8 minutes or until tender. Do not overcook. Drain and shock in ice water to stop the cooking.
? Add squash to work bowl with edamame and brunois yellow pepper.
? Mix the Mangrove Island Tangerine Vinaigrette and wasabi paste. Add to squash, edamame, and pepper mixture and mix until well coated.
? Combine the spring greens and the mizuna on a large serving platter.
? Top the greens with the vegetable mixture. Be sure to pour any extra vinaigrette over the greens.
? Garnish with popped quinoa. Enjoy! To pop the quinoa, heat a cast iron skillet or wok until very hot. Pour quinoa onto skillet and shake to avoid burning. When you notice a snap and a roasted smell, quickly remove grain from skillet. Spray lightly with vegetable oil and season with salt. Try this 1 tablespoon at a time until you get the hang of it – the pan, the temperature, and the quinoa. It makes a wonderful addition to the salad and is worth the effort. Plus it is fun!
*Edamame is a green vegetable soy bean, harvested at the peak of ripening just before it begins to harden. To retain the freshness and natural flavor, it is parboiled and quick frozen. In East Asia soy bean has been used over two thousand years as a major protein food. Edamame is consumed as a snack, as a vegetable, as an addition to soups or processed into sweets. As a snack, the pods are lightly boiled in salted water then the seeds are pushed directly from the pods into the mouth with the fingers. (Think this sounds crazy? Well, did you ever have boiled peanuts?)
** Quinoa (pronounced Keen-wah) is an ancient food that is not yet well known in North America. Before cooking, the seeds must be rinsed to remove their bitter resin-like coating, which is called saponin. Quinoa is rinsed before it is packaged and sold, but it is best to rinse again at home before use to remove any of the powdery residue that may remain on the seeds. The presence of saponin is obvious by the production of a soapy looking "suds" when the seeds are swished in water. Placing quinoa in a strainer and rinsing thoroughly with water easily washes the saponin from the seeds. Most quinoa sold in North America has already been rinsed but it wouldn’t hurt to rinse and dry it one more time. Quinoa offers more iron than other grains and contains high levels of potassium and riboflavin, as well as other B vitamins: B6, niacin, and thiamine. It is also a good source of magnesium, zinc, copper, and manganese, and has some folate (folic acid). Quinoa was used to sustain Incan armies, which frequently marched for many days eating a mixture of quinoa and fat, known as "war balls." (The first Johnny Cakes.)
Mix 6 ozs Tangerine Vinaigrette, 2 ozs teriyaki sauce, and 1 tbs mustard together and brush it on salmon or other fresh fish. Unbeatable! For an extra special touch, soak a cedar
plank in water for 40 minutes and cook the salmon on it over indirect heat! Fabulous flavor combinations!
Tangerine Chicken Salad
- 4 Chicken breasts - large skinless, boneless breasts, marinated in
- 6 ozs Mangrove Island Tangerine Vinaigrette for 4 hours, then grilled and chilled.
Once cool, dice small and toss into a working bowl. To this chicken add:
- 3 ozs Mangrove Island Spiced Pecans, chopped.
- 1 cup Mayonnaise (more or less, according to your taste)
- 1 oz Deli mustard
- 2 ozs Mangrove Island Tangerine Vinaigrette
- to taste Salt, fresh cracked black pepper
Optional additions: chopped egg, red onion, celery, craisins, mandarin orange sections, your Mom's secret ingredient!
Pineapple and Honeydew Salad with Tangerine-Lime Marinated Shrimp
Serves: 4 person(s)
Preparation Time: 20 mins.
Cooking Time: 0 mins.
Extra Time: 1 hrs (for refrigeration)
Ingredients:
1/2 cup unsweetened pineapple juice (best if saved from cutting fresh pineapple)
1 ounce fresh lime juice
1/2 cup minced sweet onion
5 Tbsp Mangrove Island Tangerine Vinaigrette
1 Tbsp chopped fresh mint
1/4 tsp salt
1/2 tsp black pepper
1/2 lb large shrimp, cooked, peeled, and deveined
8 cups mixed baby salad greens
1/2 pineapple, peeled, cored, cut into ½ inch thick dice
1/2 honeydew melon, peeled, seeded, cut into ½ inch thick dice
1/2 English cucumber, thinly sliced diagonally
Method: In small bowl, whisk together pineapple juice, lime juice, onion, Tangerine Vinaigrette, mint, salt and black pepper. Place shrimp in another bowl; add 2 ounces of the marinade and toss to coat shrimp. Cover and refrigerate for 1 hour. Reserve the remaining marinade. To serve, place bed of greens on each of 4 plates. Arrange pineapple, honeydew melon and cucumber on top of greens. Top with shrimp and drizzle salads with remaining marinade. Serve immediately.
Trim asparagus and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook asparagus until just tender, 3 to 4 minutes, and with tongs transfer to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Gently toss asparagus with Mediterranean Lemon vinaigrette and chopped garlic and hold in refrigerator. When needed, place marinated asparagus on grill. Cook over medium heat for 4-5 minutes until done. Season with salt and pepper. This will go well with almost any dish includ the scallop and pasta dish below.
Grilled sea scallops with arugula, sweet yellow pepper, and asparagus in a lemon cream sauce on pappardelle pasta
4 ounces Sea Scallops
1 cup arugula, fresh, washed
¼ cup yellow pepper, small diced
6 each asparagus stalks, grilled, marinated (see above)
4-6 ounces pasta (fettuccini, tagliatelle, mafalde are all good substitutes)
Method
In a sauté pan over medium high heat, sauté the yellow peppers in the olive oil until 50% done. To this pan add the chopped garlic and heat until the aroma is released (just tanned). Add the white wine and reduce by half. Add the heavy cream and reduce by half. Add the Mediterranean Lemon and heat to a simmer. Finish with butter. Season the scallops with salt and pepper and grill to your desired tenderness. Now is the time to grill the marinated asparagus, too.
To Serve: Toss fresh pappardelle in boiling water to heat. Add arugula to the sauté pan that contains the sauce and toss. Taste and adjust the seasoning. Drain pasta and add to large bowl (Pasta can be added to sauce and tossed before adding to bowl: Chef’s preference.) Arrange hot grilled scallops and grilled asparagus on pasta and garnish with fresh chopped chives and Asiago cheese.
Pappardelle or mafalde is a good
pasta to use for this creamy lemon dish!
To make a great sauce for fish or scallops, begin with 2 cloves of chopped garlic and sauté in olive oil
until just golden and it releases a nutty smell. Then add 4 ounces of decent white wine and
reduce by half. Then add 7 ounces of Mediterranean Lemon vinaigrette and heat to a
simmer. You do not need to reduce. Lower heat to medium low and begin whipping in whole
butter in tablespoon-sized pats. (Add 1 stick of butter total.)
Taste. Adjust
seasoning with salt and pepper, if needed.
Spoon over grilled or sautéed fish!
Excellent over dolphin or grouper. Enjoy!!
For a light lemon chiffon flavor for crudite or as a sauce for cold shrimp or fish, combine equal parts Mangrove Island Mediterranean Lemon dressing and Sour Cream. Excellent!
