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.
Snapper on a Chorizo Tangerine Salad
This salad was inspired by the flavors of Spain. You can substitute any nice white fish like haddock, grouper, tilapia or shrimp. The beauty is in the combination of flavors which makes this salad a meal!
Ingredients:
2 each Cured chorizo sausages, small diced
1 each Red tomato, small diced
1 each Yellow pepper, small dice
1/2 cup Spanish white beans, cooked and well seasoned
4 servings Mixed greens- baby romaine is excellent, but your favorite is best.
2 lbs
(4@ 8 oz fillets) Snapper, seasoned with salt, pepper, paprika, and oregano.
3 ounces Mangrove Island Tangerine Vinaigrette
Method:
Season the fish and cook either in a medium high saute pan or on the grill, turning once. While the fish is cooking, assemble the salad ingredients in a large mixing bowl and toss with the Tangerine Dressing and coat elements completely. Divide salad among four plates. Pull fish from pan or grill and brush lightly with Tangerine Dressing and serve on top of salad. Enjoy!
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)
- 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.
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.
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.
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
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.
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
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.
Peach and Roasted Pineapple Salsa made with Tangerine Vinaigrette over Sautéed Shrimp
1 large Pineapple, small diced, sautéed to caramelize sugars, then cool
4 large Peaches, skinned, seeded, small diced
1 bunches Scallions, fine chopped
1 large Green pepper, diced small
½ bunch Cilantro, washed and chopped, fine
2 cloves Garlic, peeled, chopped fine
To taste Salt & Pepper
8 ounces Mangrove Island Tangerine Vinaigrette
Combine ingredient in colander to drain.
Assemble the ingredients as described above. Sauté the pineapple in a large pan until the sugars are caramelized. Remove to a large bowl and allow to cool. Add all of the other ingredients. Toss well and store in refrigerator until needed.
Shrimp
31-40 peeled & deveined shrimp, seasoned with sea salt, Tangerine Vinaigrette, and fresh cracked pepper. Sauté until just done.
Frisse, only if possible
White cabbage, fine shred
Carrot, battonet
Assemble
Sauté shrimp to order and serve over seasoned frisse, cabbage and carrot sticks tossed lightly with tangerine dressing. Top shrimp with a tablespoon of Peach and Roasted Pineapple Salsa.
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!
Fillet of Halibut with Tomato, Zucchini, Thyme, Leek and Onion, with Mediterranean Lemon Sauce
This is an uncomplicated fish dish using fresh vegetables. If halibut isn’t available, this dish can be made with snapper or tilapia, or any flaky white fish.
Ingredients:
1 ounce Olive Oil
2-3 cloves Garlic, chopped
10 each Shallots, sliced thin
2 each Leeks, sliced thin
2 each, Bay Leaves
3 stems, Thyme
Halibut, or Snapper, or Tilapia, portioned for chafer
Salt & Pepper, to taste
4 small Zucchini, sliced thin rounds
5 medium Tomatoes, diced concasse
12- 16 ounces Mediterranean Lemon dressing for cooking and basting
Nicoise olives (pitted, chopped) to garnish
Method:
1.Preheat oven to 375○F.
2.Prepare the hotel pan with the olive oil and the chopped garlic. Evenly distribute the shallots, leeks, bay leaves, and thyme. Season the chosen fish with salt and pepper and place the fillets on top of the leeks and shallots. Layer the zucchini on top of the fish like scales and then add the diced tomato evenly around the pan. Dress the tops of fish fillets for roasting with the Mangrove Island Mediterranean Lemon Vinaigrette.
3.Place in the oven and bake, uncovered, for 35 minutes or until the fish fillets flake, depending on thickness of fish. Brush with second coat of vinaigrette as soon as fish comes out of oven. Discard the thyme and bay leaves before serving.
4.Garnish with chopped Nicoise olives.
5.Serve immediately.
Tuscan Lemon Chicken with Rosemary and Garlic served with Spinach and Arugula Salad
Ingredients:
Chicken breasts and thighs, boneless
Mangrove Island Mediterranean Lemon dressing
Rosemary, fresh, rough cut
Garlic, fresh chopped
Pimento peppers, small diced
Salt & Pepper, to taste
Olive oil
Arugula, baby
Spinach, baby
Frisse, chopped
Tomatoes, diced (optional)
Roasted yellow peppers, small diced
Mangrove Island Mediterranean Lemon Vinaigrette
Method:
Chicken--
Marinate the chicken breasts and thighs in the lemon dressing, cut rosemary, garlic, pimentos, salt and pepper, and oil. Minimum marinate 2 hours. To prepare, begin by searing in a pan or on a grill. Move to a casserole pan and finish in oven. Allow to rest before cutting and serve over mixed greens.
Mixed Greens--
Toss the spinach, arugula, frisse, tomatoes, and chopped yellow peppers in Mangrove Island Mediterranean Lemon Vinaigrette. Serve marinated grilled chicken over mixed greens.
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Tabouli Salad Recipe with Mediterranean Lemon Vinaigrette
Variation on the classic Tabouli salad using our lemon dressing.
2 cups cracked wheat (bulgur) rehydrated in 2 cups very hot water
1 cucumber, diced small
1 fresh tomato, diced small
1 bunch green onions, (8) sliced
1/4 cup fresh chopped mint, (not dried)
1 cup fresh chopped parsley
1 clove garlic, minced (optional)
4 ounces Mediterranean Lemon Vinaigrette (add more as desired)
Salt and pepper as desired
Use as a side dish at dinner with grilled chicken, with a steak, with fish; as a side salad, as a lunch salad with tofu, feta, and lettuce cups; or serve in pita pockets as a light snack.
Enjoy!
