48
MY
ROUSES
EVERYDAY
SEPTEMBER | OCTOBER 2014
sauces & shakes
Local Influences, International Flavor
African, Latin, Asian, Caribbean and Eu-
ropean cooking influence local cooking and
culture, from the filé in our gumbo to the
seasonal fruits and vegetables we sell.
—JasonMartinolich, Rouses Specialty Foods Buyer
tAMArIND poDs
Tamarind is a naturally tart legume in-
digenous to Africa, and popular in South
Asia, Mexico and South America, where it
is often referred to as Tamarindo. The hard
outer Tamarind pod conceals a fleshy, juicy
pulp used in pastes and concentrates.
tamarind Glaze
WHAT YOU WILL NEED
1½ teaspoons tamarind concentrate
¼ cup Rouses ketchup
½ cup honey
2
tablespoons soy sauce
2
garlic cloves, chopped
2
teaspoons grated fresh ginger
½ teaspoon chile paste or Sriracha
HOW TO PREP
TO MAKE A CONCENTRATE
Crack the pod, and scoop the pulp into a bowl.
Cover with one cup of water for every three ounces
of tamarind. Soak for 20-30 minutes or until soft.
Strain through a fine sieve.
FOR THE GLAZE
In a food processor, blend ingredients until smooth.
DrAGoN FrUIt
Pink Dragon fruit or pitaya have tiny black
seeds like a kiwi and taste like a cross be-
tween kiwi, pear, and watermelon. These
cactus flowers are common ingredients in
Mexico, Central America, South America
and South Asia. In Saigon, where food
stalls offer everything from grilled meat to
soup to Bánh mì, you’ll find frothy, sweet
fruit shakes called Sinh To. The dragon
fruit version is called Sinh To Thanh Long.
Dragonfruit sinhto
WHAT YOU WILL NEED
1
dragon fruit, peeled and sliced
1
cup crushed ice
1
tablespoon condensed milk
HOW TO PREP
In a blender, process all the ingredients for 20
seconds, or until the ice has dissolved.
MAMeY
Frothy Cuban milkshakes called batidos are
mostly made with fresh fruit like mango,
pineapple, or mamey sapote, a starchy, sweet,
almond-flavored fruit. A ripe mamey resem-
bles a football, with a thick, brown, scruffy
skin and a pit that resembles a mango.
Mamey Batido
WHAT YOU WILL NEED
1
cup Rouses whole milk
3
tablespoons sweetened condensed milk
1
cup fresh ripe mamey, cubed
3
tablespoons sugar (to taste)
½ cup crushed ice
HOW TO PREP
In a blender, process all of the ingredients except
ice until mixture becomes frothy. Add crushed ice
and process until thick.
Also At Season’s Peak
•
ZESPRI® GREEN Kiwifruit
•
Fresh Figs
•
Pinata Apples
•
Grapes
•
Pero Farms ORGANIC Snap Beans
•
Pero FarmsORGANICMini Sweet Peppers
•
Crunch Pak ORGANIC Apple Slices
New for October:
•
Pomegranates
•
Pom Arils (pomegranate seeds)
•
Pineapples
At Season’sPeak
cont.
TAMARIND
PODS
DRAGONFRUIT
MAMEY
the
Outdoors
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