Asian Shrimp Salsa with Pomegranate Vinaigrette and Wonton Chips

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This recipe features PAMA Pomegranate Liqueur in a vinaigrette that could be used on a variety of salads. For more recipes, visit www.pamaliqueur.com.

Ingredients

Salsa:

½ lb. medium shrimp, cooked and peeled

1 jalapeño pepper, chopped

1 shallot, peeled and chopped

1 medium tomato, cored and chopped

1 green onion, chopped

¼ cup chopped cilantro


Vinaigrette:

3 tablespoons PAMA Pomegranate Liqueur

1 teaspoon chili garlic sauce

1 teaspoon rice vinegar

1 teaspoon sesame oil

Salt and freshly ground white pepper

Vegetable oil for frying

Half a package of square wonton skins (about 20 skins)

Instructions

Combine all vinaigrette ingredients in a small bowl and whisk together.

Put the shrimp, jalapeño, shallot, tomato, green onion, and cilantro into a wide shallow bowl. Add the vinaigrette and toss. Marinate in the refrigerator for 30 minutes or up to 2 hours.

Meanwhile, make the wonton chips. Pour oil into a stir-fry pan to a depth of 1 ½ inches and heat over medium-high heat to 350 degrees F. While the oil is heating, line a plate with two layers of paper towels.

Cut the wonton skins into triangles. Working in batches, fry the skins, turning occasionally, until crisp and golden brown (about one minute per batch). Drain on paper towels.

Serve the salsa with the chips on the side.

Huevos Uxmal (Uxmal-Style Eggs)

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All the flavors of Yucatán are found in this dish. The cilantro, habanero chiles, and epazote all come together here and the diner has a choice of green or red sauce or both over the poached eggs. Cook the sauces first, so that they are ready when the eggs are done.

This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother’s Day on the Burn! Blog.

Ingredients

Green Sauce:

1 teaspoon vegetable oil

4 epazote leaves, chopped

10 tomatillos or 8 green tomatoes, coarsely chopped

3/4 to 1 cup water

1 habanero chile, seeds and stems removed, halved

4 tablespoons coarsely chopped cilantro

1/2 teaspoon salt

1 green bell pepper, roasted, peeled, seeds and stem removed, quartered

2 teaspoons coarsely chopped epazote


Red Sauce:

1 teaspoon vegetable oil

8 tomatoes, roasted and peeled and quartered

1/2 cup coarsely chopped onion

1/4 cup coarsely chopped cilantro

1/2 teaspoon salt

1 habanero chile, seeds and stem removed and cut in half

2 tablespoons chopped cilantro


The Eggs:

12 fresh eggs, poached in molds, or in a large skillet with 2 tablespoons vinegar added to the water

Instructions

To make the green sauce, heat the oil in a small skillet and saute the epazote and the tomatillos for 1 minute, or until the tomatillos are softened. Allow the mixture to cool for a few minutes, and then place it in a blender with the water, habanero chile, cilantro, salt, bell pepper, and the epazote and puree the mixture. Return this mixture to the skillet and keep it warm.

To make the red sauce, heat the oil in a small skillet and add the tomatoes, onion, cilantro, salt, and the chile and saute for 1 minute. Allow the mixture to cool slightly and then pour it into a blender and puree. Return this mixture to a small saucepan, add the 2 tablespoons chopped cilantro, and keep the sauce warm.

Place 2 poached eggs on a warm plate and serve with the red and or green sauce (or both) over them.

Roast Duck Breasts with Pomegranate-Chile Sauce

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The pomegranate component in this dish is provided by another popular product: Pom brand bottled pomegranate juice. This can be made with chicken breasts instead, but be sure to roast them until cooked through. Recipe courtesy of Selma Brown Morrow of Bon Appétit.

Ingredients

Sauce:

1/3 cup sugar

1/2 cup water

2 cups refrigerated pomegranate juice (such as Pom)

2 cups low-salt chicken broth

4 large dried New Mexican chiles, stemmed, seeded, torn into 1-inch pieces

1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo*

1 1/2 teaspoons balsamic vinegar

1/8 teaspoon ground cumin (not toasted)

Coarse kosher salt


Duck:

8 5-to 6-ounce boneless duck breast halves, skin and fat trimmed to size of breast

Coarse kosher salt

Ground coriander

Fresh pomegranate seeds

Instructions

For sauce:
Stir sugar and 1/2 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup is deep amber color, swirling pan occasionally, about 8 minutes. Add juice, broth, and California chiles. Boil until sauce is reduced to 1 1/2 cups, about 25 minutes. Remove from heat; cool. Puree in tightly covered blender until smooth, about 2 minutes. Transfer to bowl. Whisk in adobo sauce, vinegar, and cumin. Season to taste with generous amount of coarse salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill. Rewarm over low heat before using.


For duck:

Preheat oven to 400°F. Score skin of duck (don’t cut into flesh) with 5 cuts in 1 direction; repeat in opposite direction, making diamond pattern. Sprinkle duck all over with coarse salt, pepper, and ground coriander. Place 2 large ovenproof skillets over medium-high heat. Add duck, skin side down, to skillets, dividing equally. Cook duck until skin is crisp and deep brown, about 7 minutes. Turn duck over; cook 1 minute. Pour off fat. Transfer skillets to oven. Roast duck until cooked to medium-rare, about 5 minutes.

Transfer duck to cutting board. Let rest 5 minutes. Thinly slice each breast crosswise on slight diagonal. Arrange slices on plates. Spoon sauce over. Sprinkle with pomegranate seeds.

Heat scale: medium

*Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.

Lamb Fesenjan – Lamb with Pomegranate Walnut Sauce

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This recipe is courtesy of Saad Fayed. A restaurateur with an avid interest in preparing Middle Eastern cuisine, he has lived and traveled in many Middle Eastern countries, experiencing the flavors and specialties of each region. Saad is currently writing a cookbook that features his family’s favorite dishes. Pomegranate syrup (also known as pomegranate molasses) can be purchased online from The Spice House.

Ingredients

large onion, sliced

1/4 cup olive oil

2 pounds lamb, cut into 1-inch cubes

1/4 cup pomegranate syrup

1 1/2 cup chicken stock

2 cups walnuts, crushed

1 tablespoon plus 1 teaspoon sugar

1 teaspoon black pepper

1 tablespoon kosher salt

1/2 teaspoon cinnamon

1/4 teaspoon tumeric

1/2 teaspoon cardamom, ground

2 tablespoons lemon juice

Instructions

In a large frying pan, sauté onions in olive oil. Once onions begin to brown add lamb cubes. Simmer on low and allow to cook for about 25 minutes.

In the meantime, prepare pomegranate sauce by combining the chicken stock, pomegranate syrup, walnuts, and sugar in saucepan over low heat. Allow to simmer for 10 minutes.

Once lamb is done simmering, drain fat and juices. Add spices and mix well. Allow to simmer for 5 minutes.

Add pomegranate sauce and cook over low heat for about 10 minutes.

Serve immediately with white rice. Sprinkle toasted walnuts on top for garnish.

Heat scale: mild