Tamarind Glazed Shallotssyria Recipes

SMOKED JERK CHICKEN WINGS WITH SPICY HONEY-TAMARIND GLAZE

Steps:

• Brine the chicken: Combine 2 quarts water, the salt and sugar in a medium saucepan; bring to a boil and cook until the salt and sugar dissolve, about 5 minutes. Remove from the heat and add the garlic, thyme, cinnamon, allspice, peppercorns and Scotch bonnet. Let the brine cool completely. Add the chicken wings to the brine, cover and refrigerate at least 4 hours and up to 8 hours. Remove the wings from the brine, rinse well with cold water and pat dry. Put the wings on a baking rack set over a baking sheet and put in the refrigerator to dry, at least 1 hour and up to 8 hours. Meanwhile, soak 2 cups pimento or apple wood chips in water at least 30 minutes.
• Make the glaze: Heat the oil in a small saucepan over medium-high heat. Add the ginger and cook until soft, about 2 minutes. Pour in the orange juice and 1/2 cup water and bring to a simmer. Add the tamarind, ketchup and honey and cook, stirring occasionally, 5 minutes. Remove from the heat, whisk in the vinegar and Sriracha, and season with salt and pepper. Let cool slightly. Heat your grill to medium for indirect grilling. Add the drained wood chips to the coals in a charcoal grill or put them in the smoker box of a gas grill. Close the grill cover and let smoke build, 10 minutes. Add the wings to the grill directly over the heat source, close the lid and grill until golden brown on both sides, 10 to 15 minutes per side. Transfer to the cooler side of the grill (indirect heat), cover the grill and continue cooking until the wings are cooked through, about 15 minutes. Put the wings in a large bowl. Add the honey-tamarind glaze and toss to coat. Season with salt, transfer to plates and garnish with scallions.

TAMARIND-GLAZED SHALLOTS(SYRIA)

Steps:

• Cook the shallots in a medium saucepan of boiling water for about 5 minutes to loosen the skins. Let cool slightly, then peel them.
• Heat the oil in a large skillet. Add the shallots and cook over moderately high heat for 5 minutes. Reduce the heat to moderately low and cook, shaking the skillet and turning the shallots, until lightly browned, about 5 minutes longer.
• Bring the 2 cups of water to a boil in a saucepan. In a medium heatproof bowl, combine the tamarind with the sugar, add the boiling water and stir until the sugar dissolves. Pour the tamarind mixture over the shallots and stir well. Cover the skillet and cook over low heat until the shallots are soft, about 25 minutes. Add water as needed to keep the shallots from drying out.
• Using a slotted spoon, transfer the shallots to a plate. Cook the sauce over high heat until reduced to a glaze, about 10 minutes. Return the shallots to the skillet and toss to coat in the glaze. Season with salt and pepper and let cool. Cover and refrigerate for at least 1 hour or overnight. Serve cold.
• Note: Tamarind concentrate is available at Asian markets or sometimes in the ethnic isle of the grocery store.

SWEET TEMPTATION RIBS: TAMARIND-GLAZED SPARE RIBS

Steps:

• The day before you want to eat the ribs, line a baking sheet with some heavy-duty aluminum foil, and set a cooling rack on the sheet. Wash the rib racks and then thoroughly pat them dry with paper towels and place them on the rack.
• To make the dry rub: Set a small skillet (I used a cast iron one) over medium heat. Add the fennel seeds, cumin seeds and chile, if using. Toast the spices, shaking often, until the seeds darken a touch, release their aroma, and smoke ever so slightly. Pour the seeds and the chile into a pestle and mortar or a spice grinder and grind until fine (break the chile up with your hands first if using a spice grinder). Add the brown sugar, paprika and 2 tablespoons salt and stir to combine, smoothing out any lumps in the sugar.
• Sprinkle half of the rub over the ribs and massage into the meat evenly. Flip the ribs over and massage the remaining rub into the meat. Cover the ribs tightly with plastic wrap, and refrigerate overnight.
• To make the glaze: In a medium saucepan over medium-high heat, warm the peanut oil until shimmering. Add the peppercorns and cook for 30 seconds. Add the shallots, garlic and ginger. Cook until the shallots soften and turn slightly golden, about 5 minutes.
• Turn the heat off and add the whiskey. Turn the heat back on, and cook until the whiskey has mostly evaporated. Then add 1/2 cup of water, the tamarind, sweet soy and ketchup. Stir together, and reduce the heat until the mixture is at a simmer. Cook until the mixture has thickened slightly, about 10 minutes. Set aside until you're ready to use it.
• When you're ready to cook, preheat the oven to 350 degrees F. Pull the ribs out of the refrigerator and leave on the counter as the oven heats up. Then, remove the plastic wrap from the ribs. Roast the ribs until the meat is tender, about 1 1/2 hours, rotating the pan halfway through to ensure even cooking.
• Pull the ribs out of the oven and turn it up to 425 degrees F. Brush the tamarind sauce liberally on both sides of the rib racks, and return the ribs to the oven for about 10 more minutes. Brush with sauce one more time and serve with plenty of napkins!

TAMARIND-GLAZED BLACK BASS WITH COCONUT-HERB SALAD

Steps:

• Toast coconut in a dry medium saucepan over medium heat, stirring often, until golden brown, 5-7 minutes. Transfer to a small bowl.
• Wipe out saucepan. Combine oil and shallots in saucepan and set over medium-high heat. Cook, stirring often, until shallots are golden brown and crisp, 8-10 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; immediately season with salt.
• Reduce heat to medium and add ginger and garlic to saucepan. Cook, stirring occasionally, until browned in spots, about 4 minutes. Add tomato paste and cook, stirring constantly, until paste splits and color darkens slightly, about 2 minutes. Add tamarind concentrate, honey, and soy sauce and cook, stirring constantly, until glaze is smooth and just beginning to bubble, about 1 minute. Remove pan from heat; taste glaze and season with salt.
• Place a rack in upper third of oven; preheat to 425°F. Place 1 fish on a cutting board and thoroughly pat dry inside and out with paper towels. Using a sharp knife, make slashes crosswise on a diagonal about every 2" along length of body (make sure to cut all the way down to the bones as this will help the fish cook evenly). Turn fish over and repeat process on the other side. Transfer fish to a parchment-lined baking sheet, then repeat with remaining fish.
• Season both fish all over with salt. Brush both sides with about half of the glaze, leaving the garlic and ginger behind. Roast fish, brushing with remaining glaze halfway through, until glaze is sticky and flesh flakes easily with a fork, 16-20 minutes.
• Arrange fish on a large platter or 2 smaller platters and scatter toasted coconut, crispy shallots, chiles, and mint evenly on top. Serve with lime wedges alongside for squeezing over.

POUSSINS WITH TAMARIND GLAZE

Steps:

• First make the tamarind glaze. Put all the ingredients except the ground ginger and chaat masala in a medium saucepan with 500ml water. Boil for 20 minutes, stirring frequently, until reduced by about half and slightly syrupy. Strain into a bowl to remove all the spices, stir in the ground ginger and chaat masala and leave to cool.
• Pour half the glaze into a large bowl and set another 4 tbsp aside to serve (The rest will keep in the fridge for up to a month for a sauce or marinade.) Whisk in the oil and cumin and add the poussin. Cover and marinate in the fridge for half an hour at least - overnight is ideal.
• Preheat the oven to fan 180C/conventional 200C/gas 6. Lift the poussin pieces out of the marinade and lay on a roasting tray. Roast for 30 minutes, basting with the cooking juices and the leftover marinade every 5 minutes until the poussins are lacquered and sticky.
• To serve, mix the reserved glaze with 1 tablespoon water and drizzle over the poussins on 4 plates. Serve with a mushroom risotto and poppadums.

GLAZED SHALLOTS

Steps:

• In a skillet just large enough to hold the shallots in a single layer, combine the shallots, wine, stock, sugar, salt and 2 tablespoons of the butter. Place over high heat, bring to a boil, lower to a simmer and cook, uncovered, until the liquid evaporates and the shallots are very tender, about 10 to 15 minutes.
• Raise heat to medium high and cook, shaking the pan frequently, until the shallots begin to brown and are coated with a thick syrup. Remove from heat and add the final tablespoon of butter, shaking the pan until it is melted and incorporated. Serve immediately.

GRILLED TAMARIND AND ORANGE GLAZED CHICKEN

Steps:

• Whisk olive oil, herbes de Provence, garlic, salt, and black pepper in a bowl; place chicken in marinade and stir to coat. Cover and refrigerate 1 to 6 hours, turning chicken occasionally in marinade.
• Whisk chicken broth, orange juice, sugar, orange zest, butter, tamarind paste, and ginger in a saucepan and place over medium-high heat. Cook at a vigorous boil, whisking often, until mixture has reduced to about 3/4 cup and glaze coats the back of a spoon, 25 to 30 minutes. Remove from heat and stir in chile-garlic sauce; season tamarind glaze with salt and black pepper.
• Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray. Pour about 3 tablespoons tamarind glaze into a small bowl for basting and set aside.
• Place chicken breasts onto preheated grill; discard used marinade. Grill chicken until browned, the meat is no longer pink inside, and the juices run clear, about 4 minutes per side, basting with reserved tamarind glaze. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C). Transfer chicken to a serving plate and serve with remaining tamarind glaze poured on top.