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AMAZON AÏOLI

CRAB DIP

SMOKED OYSTER DIP

SPICY BARBECUE SAUCE  new

GUAVA BARBECUE SAUCE  new

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AMAZON AIOLI
Makes 1/4 cups

A tropical rainforest twist on the traditional garlic mayonaise from Provence.  The annatto oil intensifies the golden color of the aioli while the curry powder complements the tropical fruits in the spicy SAMAI JUNGLE JUICE sauce.  Delicious as a sauce for shrimp, grilled vegetables and seafood.  Use it to add another flavor dimension to fish soups.

Ingredients:     

1 cup / 8 oz / 250 ml
5 tbs / 75 ml
1/2 tsp / 2.5 ml
1/8 tsp / 1 g
1/8 tsp / 0.4 g

Mayonnaise
SAMAI JUNGLE JUICE amazon spicy sauce
Annatto oil
Minced garlic
Curry powder

Place the ingredients in a bowl and mix well.  Chill for 1 hour before serving.

Note: Annatto is also know as achiote.

For additional information about SAMAI JUNGLE JUICE amazon spicy sauce, click HERE
 


CRAB DIP
Makes 1/2  cups

Turn the crab spread in the previous recipe into a delicate seafood dip for crackers and crudités.

Ingredients:     

1 cup / 8 oz / 250 g
4 oz / 150 g
4 tsp / 20 ml
1 tbs / 8 g
1 tsp / 1 g
1/4 tsp / 1.5 g
4 drops
2 drops

Soured cream
Crab meat, cooked, drained and flaked
SAMAI GINGER ZINGER amazon spicy sauce
Finely chopped spring onion (scallion)
Chopped dill
Salt
Red food coloring
Yellow food coloring
Dill leaves for garnish
Paprika for garnish

Place the ingredients in a bowl and mix well.  Chill for 1 hour before serving.  Trun into serving bowl and garnish with dill leaves and a dausting of paprika. Serve crackers or crudités on a side dish.

For additional information about SAMAI GINGER ZINGER amazon spicy sauce, click HERE
 


SMOKED OYSTER DIP
Makes 2  cups

A more liquid version of the hedonistically delightful smoked oyster roll, without the macadamia nuts.  Use as a dip for chips, crackers or crudités.

Ingredients:     

1 cup / 8 oz / 250 g
1 cup /8 oz / 250 g
3 oz / 110 g
6 tbs / 90 ml
1/4 tsp / 1.5 g

Cream cheese
Soured cream
Smoked oysters or mussels, drained weight
SAMAI QUECHUA MAGIC amazon spicy sauce
Salt
Parsley leaves for garnish
Paprika for garnish

Drain oysters or mussels.  Place into bowl and mash to pulp with a fork.  Add remaining ingredients and mix thoroughly.  Chill for at least 1 hour.  Turn out into a serving bowl and garnish with cilantro leaves and a dusting of paprika.

For additional information about SAMAI QUECHUA MAGIC amazon spicy sauce, click HERE
 


SPICY BARBECUE SAUCE
Yield: 11/2 cups, sufficient for 2 lbs / 1 kg of meat

A spicy, low calorie barbecue sauce and marinade for chicken or pork.

Ingredients:     

1 cup / 250 ml
4 tbs / 60 ml
2 tsp / 10 ml
1 tsp / 5 ml

Ketchup (catsup)
SAMAI ANDEAN DELIGHT amazon spicy sauce
Worcestershire sauce
Soy sauce

Place the following ingredients in a bowl and mix well.

Marinate meat for 1 hour at room temperature, then refrigerate overnight. Take meat from refrigerator and let stand at room temperature for 1 hour before barbecuing.

For additional information about SAMAI ANDEAN DELIGHT amazon spicy sauce, click HERE
 


GUAVA BARBECUE SAUCE
Yield: about 4 cups

A fruity sauce for marinating chicken or pork ribs, which can also be used as a dipping sauce for the barbecued or grilled meats.  The sweetness of the guava is tantalizingly balanced by the acid and savoury ingredients of the sauce.

Ingredients:     

2 jars / 600 g
1 cup / 360 g
1/2 cup / 125 ml
1/2 cup / 50 g
3 tbs / 45 ml
3 tbs / 45 ml
2 tbs / 15 g
1 tbs / 15 g
1 tbs / 15 ml
1 tbs / 15 ml
1/2 tbs / 5 g
1 tsp / 3 g

SAMAI RED GUAVA AND CARDAMOM fruit preserve
Tomato paste (puré)
Bourbon or dark rum
Finely chopped onion
Worcestershire sauce
SAMAI QUECHUA MAGIC amazon spicy sauce
Ground coriander seed
Grated ginger
Soy sauce
Vinegar
Minced garlic
Ground cumin

Place the following ingredients in a bowl and mix well.  Reserve one-quarter to one-half of the sauce for the cooked meat.  Marinate the meat in the remaining sauce for 1 hour at room temperature, then refrigerated overnight.  Remove meat from refrigerator 1 hour before cooking.

Place the meat in oven-proof dish, add 1 cup of water, cover with aluminum foil and bake in oven at 250 ºC for 1 hour, then carefully transfer to charcoal grill to finish cooking.  Use the pan drippings to baste the meat during the final charcoal grilling.  Serve with the reserved sauce. 

For additional information about SAMAI RED GUAVA AND CARDAMOM fruit preserve, click HERE
For additional information about SAMAI QUIECHUA MAGIC amazon spicy sauce, click HERE
 

Samai Cuisine Menu

All recipes in "Samai Cuisine" are specially made for our clients.  If you want to use any of those, please be sure that our web site address is correctly cuoted.  Questions or comments?  customerservice@theexoticblends.com

The Exotic Blends Co. Copyright 2001 All rigths reserved

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