CHICKEN AND MANGO
SALAD SANDWICHES
"The mango in this mayonnaise adds both creami-
ness and a subtle sweetness. You can serve these as
sandwiches, but I prefer them cut into bite-sized
hors d'oeuvres. A purchased whole roasted chicken
will work fine here."
2
1/2
1/4
1
1
1
1
HALIBUT OVER SALMOREJO
"SalmorgO is a variation of gazpacho that I first tasted in Seville. It's thicker and cream-
ier than regular gazpacho, thanks to the relatively large amounts of olive oil and bread.
Whipping it in a blender gives it a pretty light-pink color. It's traditionally served with
Serrano ham and hard-boiled eggs. I like to pour a little of the soup into a shallow bowl
and top it with a salad and then a sautéed halibut fillet. It's a surprisingly efficient dish,
because the salmorejo and salad are based on the same ingredients, although they have
completely different personalities."
4
4
2
lh
2
lh
cups cubed Oh inch) stale
French or Italian bread with
crust removed
beefsteak tomatoes, cored and
cut into 8 wedges each
cups diced (1/2 inch) red bell
peppers (about 2 medium
peppers)
cup chopped Spanish onion
cup finely chopped fennel
medium garlic cloves
jalapeno chile, chopped
cup low-sodium store-bought
vegetable broth or water
1
3 /4
4
3
2
1/4
tablespoon plus 2 teaspoons
sherry vinegar
cups plus 2 tablespoons extra-
virgin olive oil
Kosher salt and freshly ground
pepper
halibut fillets, about 6 inches
each
tablespoons canola oil
cups diced (lh inch) peeled
English (seedless hothouse)
cucumber
(about 1 cucumber)
cup fresh dill leaves
SALMOREJO
Put 2 cups of the cubed bread, 8 of the tomato wedges, 1 cup of the bell peppers, the
onion, fennel, garlic, jalapeno, broth and 1 tablespoon of the vinegar in a blender or food
processor. Puree until very smooth. With the motor running, slowly drizzle in V2 cup of
the olive oil in a thin, steady stream. The puree should be coral or light orange in color and
creamy. Season to taste with salt and pepper. Transfer to a pitcher and refrigerate. (The
salmorejo can be made up to 3 days ahead. Stir well before serving.)
HALIBUT
Put the remaining 2 cups bread cubes in a large bowl, drizzle with Y4 cup of the olive oil
and toss to coat.
Line a plate with paper towels. Heat a large, heavy skillet over medium heat. Add the
bread cubes and cook, stirring, until they are golden brown all over. (The croutons can be
covered and kept at room temperature for up to 4 hours.)
Preheat the over to 375 degrees.
Season the fish on both sides with salt and pepper. Heat the canola oil in a large heavy
skillet with an ovenproof handle over medium-high heat. Add the fillets, skinned side up
and cook until golden on the first side, 6-7 minutes. Transfer the pan to the hot oven and
roast until the halibut is just cooked through, 8-10 minutes.
Meanwhile, put the croutons, cucumber, the remaining tomato wedges and bell pep-
pers, the dill, the remaining 2 tablespoons olive oil and the remaining 2 teaspoons vinegar
in a large bowl. Season with salt and pepper and toss gently.
To serve, pour the salmorejo into four wide, shallow bowls. Divide the salad among
the bowls and top each one with a piece of halibut, golden-side up. Serves 4.
6
1
1
11/2
4
1/2
medium ripe mangoes, peeled, pitted and
finely chopped (about 3 cups)
cup mayonnaise
cup sour cream (Editor's Note: For a parve
substitution, try Tofutti Sour Supreme)
tablespoon minced shallot
tablespoon chopped seeded habanero, Scotch
bonnet or jalapeno chile
tablespoon chopped fresh cilantro
tablespoon Madras curry powder
Juice of 1 lime
cups diced roasted chicken (from 1 3- to 4-
pound chicken)
Kosher salt and freshly ground pepper
bunch watercress, washed, dried and tough
stems removed
tablespoon olive oil
teaspoons champagne vinegar or white wine
vinegar
potato rolls, split in half
avocado, peeled and thinly sliced
Put about 3/4 of the mango, the mayonnaise, sour
cream (or Tofutti Sour Supreme), shallot, chile,
cilantro, curry powder and lime juice in a blender of
a food processor and process until smooth.
Put the mango mayonnaise and chicken in a
large mixing bowl and gently toss to coat the chick-
en. Season to taste with salt and pepper.
Put the watercress in a bowl and toss gently with
the olive oil and vinegar. Season to taste with salt
and pepper and toss again.
Divide the watercress among the bottoms of the
rolls. Spoon the chicken salad onto the watercress
and top with the avocado slices, the remaining
chopped mango and the tops of the rolls. Cut each
sandwich into 4 or 6 pieces, arrange on a platter.
Serves 4-6.
FROM OUR
HEART
TO YOURS
D'Annunzio
"Natasha" Collection
NLES R.
SCHUBOT
JEWELLERS / GEMOLOGISTS
Detroit's Premier Jeweller Since 1917
3001 West Big Beaver Road
Troy, Michigan
800.SCHUBOT
www.schubot.com
1474960
IN platinum
• FEBRUARY 2009 •
B23