Before we get started with the recipes for this week, we wanted to share something from Amy Davis at Raley's. Every Tuesday at noon in the month of December, Raley's is hosting a live web chat that focuses on the holidays. We missed the deadline for the first one, but here's what you can expect for the next four Tuesdays.
Dec. 8: Party not prep with Chef Evelyn Millate.
Dec. 15: Appetizers on a dime with Something Extra's Food Editors.
Dec. 22: Last minute holiday Q&A with the Holiday Solution Squad.
Dec. 29: Wine and Dine with the spirited Alyssa Lulie.
To participate in the chat, go to www.raleys.com for instructions.
Now, those recipes. Researcher Sheila Kern comes through again with ideas for mango salad (the fruit is on sale this week); tri-tip ($2.97 a pound at Raley's) and crab cioppino (get it this weekend at Safeway and Raley's). Enjoy!
Mango Salad Recipe
3 large firm but ripe mangos, peeled, pitted and cubed
1/2 cup 1/2 inch diced jicama
1/4 cup 1/2 inch diced red or yellow bell pepper
3 tablespoons fresh lime juice
3 tablespoons brown sugar
3 tablespoon chopped fresh cilantro
Lightly stir together all ingredients in a medium bowl. Salad may be served immediately or covered and refrigerated for several hours.
Mango Caprese Salad
3 large, ripe mangos, peeled, pitted and sliced
8 ounce fresh mozzarella cheese sliced
3 tablespoon freshly squeezed lemon juice
3 tablespoon extra virgin olive oil
sea salt and freshly ground pepper to taste
Snipped fresh basil
Crusty toasted baguette slices
Place sliced mango on a platter, alternating with slices of mozzarella. Drizzle with lemon juice and oil and season with salt and pepper. Sprinkle with basil and serve with baguette slices.
Mango Yogurt Parfaits
From www.mango.org (National Mango Board)
2 large ripe mangos, peeled, pitted and cubed
3 cup low fat vanilla yogurt
6 tablespoon low fat granola
Puree 1 mango and spoon equal amounts into 6 clear plastic cups. Top each with 1/4 cup yogurt. Spoon cubed mango over the top, saving a few pieces for garnish. Top with remaining 1/4 cup yogurt and reserved mango. (Recipe may be made ahead at this point. Cover and refrigerate until ready to serve.) Top each serving with a tablespoon of granola just before serving.
Serving Tips: Make ahead and keep refrigerated.
Hoisin-Marinated Tri-Tip Roast Recipe
Makes 4 servings
1/4 cup hoisin sauce
2 teaspoons minced ginger
3 cloves garlic, minced
2 tablespoons rice vinegar
2 tablespoons soy sauce
Heaping 1/4 teaspoon freshly ground black pepper
1 (2-pound) tri-tip roast
1 tablespoon olive oil
Stir together hoisin, ginger, garlic, vinegar, soy sauce, and pepper until well blended. Rub marinade all over roast, coating it well. Place in a glass baking dish, cover, and allow to marinate in the refrigerator at least 8 hours, but preferably overnight.
Remove tri-tip from the refrigerator and let it sit at room temperature for 30 minutes. Heat oven to 375°F. Blot roast dry with paper towels to remove some of the excess marinade.
Heat olive oil in a large frying pan over medium-high heat. Sear roast for about 2 minutes per side or until nicely browned. Transfer roast to a small roasting pan or baking dish and place in the oven. Cook until roast reaches an internal temperature of 125°F for medium rare, about 20 to 22 minutes.
Remove roast from the oven and cover loosely with foil. Let rest for 15 minutes before carving. Slice tri-tip across the grain and serve.
Slow Cooked Tri-Tip Roast With Vegetables
Rub Paste Mixture:
2 tablespoons chili powder
1/2 teaspoon chipotle chile powder
1/2 teaspoon dried leaf oregano
1/2 teaspoon ground cumin
1 teaspoon onion powder
Dash cayenne pepper
Dash cayenne pepper
Dash ground black pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons Worcestershire sauce
1 tri-tip beef roast, about 3 to 4 pounds
2 to 2 1/2 pounds medium potatoes, quartered or cut in 1 to 2-inch chunks
1 large onion, cut in wedges
4 large carrots, quartered or halved lengthwise and cut into 1 to 2-inch pieces
2 tablespoons olive oil
1 teaspoon dried parsley flakes
1 teaspoon dried crushed rosemary
1/2 teaspoon dried leaf oregano or basil
1/2 teaspoon dried dill weed
Dash dried tarragon
1 teaspoon salt
1/4 teaspoon pepper
Combine rub ingredients; rub the roast all over and put in a food storage bag. Refrigerate and let marinate for 1 hour or overnight.
Put potatoes, onion, and carrots in a 6 to 7-quart slow cooker. Drizzle with 2 tablespoons of olive oils and add the parsley, rosemary, oregano or basil, dill, tarragon, 1 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat thoroughly. Place the roast on the vegetables. Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.
Serves 6 to 8
1/4 cup olive oil
1 large onion (2 1/2 cups), coarsely chopped
4 cloves garlic, minced (2 1/2 tablespoons)
2 1/2 teaspoons fresh thyme leaves
2 teaspoons dried oregano
1/2 teaspoon crushed red-pepper flakes
1 dried bay leaf
1 can (35 ounces) whole tomatoes with juice, crushed
1 1/4 cups dry white wine
1 cup bottled clam juice
1 1/4 cups water
2 pounds king crab legs (or Dungeness crab legs), cut into 2-inch chunks
24 littleneck clams, scrubbed well
1 pound skinless firm white fish fillets, such as red snapper, bass, or halibut, cut into bite-size pieces
1 1/4 pounds large shrimp, peeled and deveined
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 cup coarsely chopped fresh flat-leaf parsley
Sourdough bread, for serving (optional)
Heat olive oil in a large stockpot over medium heat. Add onion and garlic. Cook until the onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red pepper, and bay leaf.
Add tomatoes and their liquid, the wine, clam juice, and water, and bring to a simmer.
Add crab and clams, cover, simmering until the crab shells turn bright pink and the clam shells open, about 10 minutes. Season fish and shrimp with salt and pepper, and add to the pot. Cover, and simmer until the fish is opaque and the shrimp turn pink and begin to curl, 2 to 3 minutes.
Remove pot from heat. Stir in parsley. Taste and adjust for seasoning. Serve with sourdough bread, if desired.
Sardine Factory Cioppino
Sunset, JANUARY 2002
Yield: 6 servings
1 tablespoon olive oil
1 cup chopped onion (5 oz.)
1 tablespoon minced garlic
2 cups dry white wine
1 pound firm-ripe tomatoes, rinsed and chopped, or 1 can (14 1/2 oz.) diced tomatoes
1/2 cup tomato paste
2 tablespoons minced fresh basil leaves or 2 teaspoons dried basil
1/2 teaspoon pepper
1 pound firm, white-fleshed fish such as halibut
1/2 pound (26 to 30 per lb.) shelled, defined shrimp
1/2 pound scallops (1 1/2 in. wide)
1 cooked Dungeness crab (2 lb.), cleaned and cracked
1 1/2 pounds clams in shells (1 to 1 1/2 in. wide), suitable for steaming
1/4 cup chopped parsley
1 loaf (1 lb.) crusty bread
1. Pour olive oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion and garlic and stir often until onion is limp, 3 to 5 minutes. Add wine, tomatoes (with their juice if canned), tomato paste, basil, and pepper; bring mixture to a boil over high heat, then reduce heat and simmer, stirring often, for 10 minutes. Add salt to taste.
2. Meanwhile, rinse and drain fish, shrimp, scallops, and crab; cut fish into 1- to 2-inch pieces. Scrub clams. Gently stir fish, shrimp, scallops, and clams into tomato broth; cover and simmer just until fish, shrimp, and scallops are opaque but still moist-looking in center of thickest part (cut to test) and clams have popped open, 7 to 9 minutes. Discard any clams that don't open. Add crab and press gently to immerse in broth; cover and cook just until hot, 2 to 3 minutes.
3. Ladle cioppino into wide bowls and sprinkle with parsley. Serve with bread and lemon wedges.