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Mango Citrus Vinaigrette

Mango Citrus Vinaigrette

by | May 13, 2015

    • 1/2 cup The Perfect Purée Mango Puree, thawed     • 1 orange, juice and zest     • 1/4 cup red wine vinegar     • 1 tsp. honey     • 1 tsp. soy sauce     • 1/4 tsp. dijon mustard     • 1/2 cup non-flavored oil     • salt and pepper, to taste Method: 1. In a...
Mandarin/Tangerine Caper Shrimp Sauce

Mandarin/Tangerine Caper Shrimp Sauce

by | May 13, 2015

    • 1/4 cup The Perfect Purée Mandarin Tangerine Concentrate,  thawed     • 1/2 cup + 2 tbsp. white wine, divided     • 2 tbsp. minced shallots     • 1/2 cup chicken stock     • 1 tbsp. dijon mustard     • 2 tbsp. honey     • 6 oz. + 1 oz. unsalted butter, divided...
Mandarin Glaze

Mandarin Glaze

by | May 13, 2015

  • 1/2 cup The Perfect Purée Mandarin/Tangerine Concentrate, thawed     • 1 cup low sodium soy sauce     • 1 tsp. ginger     • 1 tsp. cayenne pepper     • 1 tsp. chili powder     • 1/4 cup honey     • 1 clove of garlic Method: 1. Whisk low sodium soy sauce,...
Lemon–Thyme Pesto

Lemon–Thyme Pesto

by | May 13, 2015

    • 2 tbsp. The Perfect Purée Lemon Zest,  thawed     • 1/2 cup torn basil leaves     • 1/2 cup parsley sprigs     • 4 oz. olive oil     • 1/2 cup Parmesan cheese, grated     • 1/4 cup slivered almonds or pine nuts     • 2 tbsp. fresh chopped thyme     • 2 cloves...
Jalapeño Peach Wing Sauce

Jalapeño Peach Wing Sauce

by | May 13, 2015

    • 1 qt. The Perfect Purée White Peach Puree, thawed     • 3 grilled jalapeños cut in half lengthwise     • 1/4 cup minced onion Method: 1. Combine all ingredients in a sauté pan. Simmer 15 minutes. Remove from heat, purée, strain. (For less heat in the end...