THE RECIPES

FRANK SCIBELLI'S TOMATO & MANGO SALAD WITH SEA GRAPE VINAIGRETTE - FROM EPISODE 101

SEA GRAPE VINAIGRETTE

2 CUPS   SEA GRAPES, CLEANED
3 CUPS   WATER
3T          BALSAMIC VINEGAR
2T          BROWN SUGAR
½ CUP    EXTRA VIRGIN OLIVE OIL
T.T.        SALT
T.T.        BLACK PEPPER

IN A SMALL SAUTÉ PAN, BRING WATER TO A BOIL AND ADD GRAPES.  LOWER THE HEAT, AND SIMMER FOR 15-20 MINUTES. NOTE: WATER SHOULD REDUCE BY 50 PERCENT.  REMOVE FROM HEAT.   STRAIN THROUGH A SIEVE INTO A MIXING BOWL.  WHISK IN BROWN SUGAR AND VINEGAR.  SLOWLY DRIZZLE AND WHISK IN OLIVE OIL.  ADJUST SEASONING WITH SALT AND PEPPER.  LEAVE AT ROOM TEMPERATURE.  DRESSING WILL THICKEN CONSIDERABLY.

FOR THE SALAD

1            VERY RIPE FRESH MANGOES, SEEDED, PEELED AND SLICED
1            LARGE TOMATOE, SLICED
T.T.        SALT
T.T.        PEPPER
1/4 CUP  SEA GRAPE VINAIGRETTE

OPTIONAL HEARTS OF PALM

ON FOUR SERVING PLATES, ALTERNATELY LAYER TOMATOES AND MANGOES.  SEASON EACH LAYER WITH SALT AND PEPPER.  IF USING HEARTS OF PALM, ADD TWO PALMS WITH EACH LAYER.  WHISK VINAIGRETTE AND SPOON OVER THE TOP.

 


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RECIPE LIST

Episode 101 - Brevard County, FL

Pat Martin's Dishes

Frank Scibelli's Dishes