Cracked Pepper and Tamarind Glaze
Chef Ladan Raissi
Current Restaurant at Coronado Island Resort & Spa
- 1 cup Culinary Traditions Tamarind, thawed
- 2 cups orange juice
- 3 tbsp. canola/olive oil blend
- ½ small red onion, chopped
- 2 tbsp. fresh ginger, chopped
- 2 tbsp. honey
- 2 tsp. cracked black pepper
- Sea salt
Heat oil over high heat. Add the onion and ginger and cook until soft. Add the orange juice and stir occasionally until reduced to 1 cup. Whisk in Tamarind, honey, and salt to taste and cook until dissolved.
Strain into a bowl and stir in the coarsely ground black pepper. Let cool.
Serving suggestion:
Glaze is used for brushing on chicken or fish on the grill or roasted in the oven.
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