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Recipes
| SPICY CHICKEN WINGS GLAZED WITH " SWEET TING CHUTNEY" |
# 1lb of chicken wings
# 1 tablespoon of granulated garlic
# 1 tablespoon of granulated onion
# a pinch of salt and black pepper
# ½ of cup of chutney
# 1/4 cup of Savory hot pepper sauce |
Breadfruit Tree Restaurant
www.breadfruittree.com
8095 Rio Blanco Road
Stockton, CA 95219
209-952-7361 |
Season the chicken wings with the above ingredients (except for the chutney and pepper sauce) and let it marinate
for 1 hour. Heat oil in a heavy pan and saute chicken wings until browned. Drain the chicken wings, place them
in a saucepan and glaze them with chutney and pepper sauce .
Sweet Ting Chutney is a Caribbean style sweet condiment that delectably accompanies any of your homemade cooking.
Just put 1 teaspoon or two on your dinner meal and enjoy the flavor. |
| SAVORY HOT PEPPER SAUCE MARINADE |
# 1 lb of poultry or red meat
# 1 tablespoon of Savory Hot Pepper Sauce
# ½ teaspoon of black pepper
# 1 tablespoon of soy sauce
# 1 clove of garlic, crushed |
Breadfruit Tree Restaurant
www.breadfruittree.com
8095 Rio Blanco Road
Stockton, CA 95219
209-952-7361 |
Mix the ingredients and massage the meat with the mixture. Let it stands for 1 hour or two then grill it, stew
it or bake it to your liking.
Savory Hot Pepper Sauce is delectable for barbecue, hot chicken wings, chili, or as a base for salsa. |
| Marie-Galante Asparagus and Shrimps |
7 asparagus spears
10 large shrimps
3 cloves of garlic
1 tablespoon of curry (Colombo)
½ of a red and yellow bell pepper
a pinch of thyme
a pinch of Italian seasoning
1 tablespoon of Savory Hot Pepper sauce
1 tablespoon of Sweet Ting Chutney
1/4 cup of chicken stock |
Breadfruit Tree Restaurant
www.breadfruittree.com
8095 Rio Blanco Road
Stockton, CA 95219
209-952-7361 |
Saute bell peppers and asparagus until medium tender. Add shrimps, garlic, curry, Italian seasoning thyme and the
chicken stock, let it saute for 2 more minutes. Then, add the Sweet Ting chutney, the Savory hot Pepper sauce.
Add salt to taste. Serve with rice or potatoes. |
| Grilled Corn with Savory Hot Pepper Sauce and Avocado Butter |
½ to 1 tablespoon of Breadfruit Tree Hot Savory Pepper sauce
2 tablespoons of lime juice
2 tablespoons of water
3 tablespoons of butter or margarine, softened
½ of a small avocado, seeded, peeled and chopped
a pinch of salt |
Breadfruit Tree Restaurant
www.breadfruittree.com
8095 Rio Blanco Road
Stockton, CA 95219
209-952-7361 |
Combine Savory pepper sauce, lime Juice and water in a small bowl and mix them with the softened butter or margarine.
Slightly mash avocado with the salt. Stir in Savory hot pepper sauce mixture. Then chill.
Remove husks and silk from ears of corn. Grill on an uncovered grill directly over medium coals for 20 to 30 minutes.
Turn several times.
Serve with Savory Hot Pepper sauce and avocado butter. |
| Soca Corn Salad with a Mango Vinaigrette Dressing |
8oz spring salad mix
4oz of Snow peas
½ of a papaya (small)
3 ears of corn (removed kernels from husk)
3/4 to 1 of a cup of Kerns mango juice
1 Clove of garlic crushed
1 pinch of salt
2 tablespoons of lime juice or lemon
½ teaspoon of thyme
1/4 cup of white vinegar
½ cup of Canola oil |
Breadfruit Tree Restaurant
www.breadfruittree.com
8095 Rio Blanco Road
Stockton, CA 95219
209-952-7361 |
Wrap corn in foil and steam on a covered grill med. coals for 12 to 15 mins. Steam snow peas in foil med 10 to
12 mins. Remove kernels from husk. Dice papaya. Mix all three with spring salad in a medium bowl.
Dressing: place 3/4 to 1 cup of mango juice in a mixing bowl. Crush garlic, add vinegar, thyme, lime juice, Canola
oil and pinch of salt. Whisk briskly. Pour over salad. |
| Corn and plantain Pirogues |
4 peeled ripped plantains
4 bacon strips, chopped
3 ½oz of Breadcrumbs
½ a cup of Cheddar cheese, grated
1 tablespoon of Italian seasoning
1 clove of garlic
1 teaspoon of black pepper
½ teaspoon of salt
3 tablespoons of melted butter
½ cup of sweet white corn |
Breadfruit Tree Restaurant
www.breadfruittree.com
8095 Rio Blanco Road
Stockton, CA 95219
209-952-7361 |
Cut plantains into halves lengthwise. Scoop out the inner centre portions of each plantain half. Brush centres
with oil. Mash the scooped out plantain with the corn to a pulpy mixture, then add the rest of the ingredients.
Fill the hollows out centre of the plantain with the mixture, making the filling rounded. Bake at 400 degrees Fahrenheit
for 15 mins and serve hot. |
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