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Michael Marks Your Produce Man

GARLIC ANCHO CHILE BUTTER

Ingredients

1 ea    dried ancho or guajillo, seeded and torn into pieces
½ cup Warm water
¼ cup Fresh cilantro leaves
3 ea    Garlic cloves
1 TBS Fresh lime juice
Pinch Sugar
1½ tsp Kosher salt
1 stick Unsalted butter, softened

Instructions

  • Soak chile in warm water in a 1-cup glass measure until softened, about 30 minutes, then drain.
  • Finely chop cilantro and garlic together in a food processor. Add chile, lime juice, sugar, and salt, then process until finely chopped. Add butter and blend until smooth, then spoon into a ramekin or roll into a cylinder using parchment paper.
  • YPM note: Garlic-ancho butter keeps, tightly covered and chilled for 1 week

 

 

 

 

 

 

 

 

MELON SALAD FROM PERSIA

Ingredients


2 ea                 Cantaloupe
1 cup               Strawberries (cleaned and sliced)
3 ea                 Peaches (peeled and cubed)
1 cup               Grapes (red or green seedless)
2 TBS              Sugar
1 TBS              Grand Marnier
to garnish       Mint leaves
to top              crushed ice or whipped cream


Instructions