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Rosemary Skewered Summer Vegetables with Red Tamarillo Mango BBQ Sauce
By Chef Tom Fraker

Rosemary Skewered Summer Vegetables with Red Tamarillo Mango BBQ Sauce

Ingredients

Red Tamarillo-Mango BBQ Sauce
2 quarts Water
5 Tamarillo (use Red Tamarillo)
2 tablespoons Olive Oil
1 medium Shallots peeled and minced
1 Maui Onions peeled and diced small
2 tablespoons Organic Garlic *Roasted and minced
2 tablespoons Ginger Root minced
3 Organic Mango peeled and diced small
1/2 cup Cider vinegar
6 medium Organic Valencia Oranges (or whatever is available) juiced freshly squeezed
1/3 cup Brown Sugar
1 teaspoon Ground Allspice
My Grinders use Sea Salt to taste
My Grinders use Rainbow Peppercorns to taste

For the Skewers

1 medium Organic Zucchini cut in half lengthwise then into 1/2 inch pieces
1 pint Organic Cherry Tomatoes washed and tops removed
1 South African Baby Pineapples cut into
1/2 inch cubes
1 package Button Mushrooms whole
10 stems Rosemary 6 to 8 inches long
3 tablespoons Extra Virgin Olive Oil
My Grinders use Sea Salt to taste
My Grinders use Rainbow Peppercorns to taste
1 cup Red Tamarillo-Mango BBQ Sauce

Directions

For the BBQ Sauce

In a large sauce pot, boil the water. Score an ''X'' with a sharp knife on the end of the red tamarillos opposite the stem end. Place the tamarillos into the boiling water and cook until the skin begins to peel back. This will only take a couple of minutes. When they start to peel, take them out of the pot and immediately place them into ice water. This will stop them from cooking. Once cool, cut off the stems and peel the skin off.

Cut into cubes. In a large sauce pan over high heat, heat the oil until hot but not smoking. Add the onion and shallot and cook, stirring occasionally, until caramelized (should be sweet with a caramel color). Add the roasted garlic, ginger, mango and tamarillo.

Continue to cook over medium-high heat stirring frequently, until tender, about 8 minutes. Stir in the vinegar, orange juice, brown sugar, allspice and salt and pepper to taste. Bring to a boil, then reduce heat and simmer until reduced by ½ and slightly thickened.

Adjust seasonings and puree in a blender or food processor, until smooth. Refrigerate when not in use. Recipe yields about 4 cups.

Skewers

Combine zucchini, tomatoes, pineapple and mushrooms in a bowl. Dress vegetables and pineapple with the olive oil, salt and pepper. Soak rosemary in a bowl of water for 5 minutes.

Thread vegetables and pineapple onto rosemary from the bottom of the stems. Fill rosemary stems and place them on the hot grill. Brush with the Red Tamarillo-Mango BBQ Sauce. Cook 3 to 4 minutes on each side. Transfer to a serving dish.