Thursday, October 7, 2010

Perfect Puree Tamarind

Culinary Traditions TamarindPuree
Introduced to America during the sixteenth century, the Tamarind is native to Africa. Extensively cultivated in tropical areas of the world, Tamarind pods grow from the branches of Tamarind trees. Our Tamarind Puree has a powerful, sweet-tart flavor that is 100% free of the seeds and strings that characterize the pod fruit. It is blended so silky smooth that even your finest sauces will not require straining.
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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