by Melissa Reiss, Purchasing Assistant
We hope you are enjoying Eat Local Month here at the Co-op. You’ll find sales on local products all month long. For inspiration, we reached out to a few local vendors to share some recipes featuring their products. I’m definitely hungry (and thirsty) after reading these recipes. Enjoy!
Madame Chu
Chicken in Red Sweet and Spicy Sauce
10-12 pieces of chicken, drumsticks or wings
2 tsp. salt
2 tsp. turmeric powder
2 Tbs. Madame Chu’s Ginger Garlic, divided into 1 Tbs. amounts
2 Tbs. canola oil
3 shallots, minced
1/3 c. water
1 cinnamon stick
2 lemongrass
2-3 Tbs. Madame Chu’s Sambal Nyonya (depending on spicy heat level)
1 can coconut milk
1 c. water
1 small can tomato paste
1 tsp. salt
2-3 Tbs. brown sugar
Directions: Marinate chicken with Madame Chu’s Ginger Garlic, salt and turmeric for at least an hour or overnight.
Air fry or deep fry the chicken just until cooked, set aside.
Blend the shallots and Madame Chu’s Ginger Garlic with the 1/3 cup water, set aside
Heat oil in a large pan. Add the shallot mixture, then immediately add the cinnamon stick and bruised lemongrass. Add chicken. Add the coconut milk, 1 cup water, and tomato paste. Season with salt and sugar to taste. Serve with rice, fresh cucumber, and tomatoes.
Ernie’s African Kick Sauce
Ernie’s African Kick Sauce is produced and manufactured by a mother-daughter duo. After 20+ years living in Madison, they are proud to share cuisine from West Africa, Togo, and Lomé. This jewel from otheir culture represents their zest for life. Find out more at: ernieskicksauces.com.
Salmon & Couscous Salad
2-3 salmon filets
5 Tbs. olive oil, divided
Ernie’s African Kick Sauce, to taste
Near East Couscous (Original Plain)
2 c. water, chicken stock, or vegetable stock
These following amounts are approximate and don’t have to be exact:
1/2 red onion, chopped
1 red bell pepper, chopped
1 cucumber, chopped
Fresh or canned sweet corn, drained
Parsley, chopped, to taste
Salt, to taste
Directions: Preheat oven to 350ºF. In an oven-safe dish, marinate salmon with 2 tablespoons of olive oil, a pinch of salt, and Ernie’s African Kick Sauce to taste.
Place in the oven for 25-30 minutes. Pour the couscous into a large heat-proof bowl/container with a lid. Add a pinch of salt and 3 tablespoons of olive oil. Stir.
In the meantime, boil hot water, chicken, or vegetable stock (your preference). At the boiling point, quickly pour the liquid into the container with the couscous, filling to only three inches above the couscous, and quickly place the lid on to cover.
Let sit for 20 minutes allowing it to rise. Fluff with fork. Chop vegetables and parsley, mix them with your couscous, and plate with marinated salmon for a delicious low-carb meal.
Mango Man
Here is a great recipe from Chef Thony Clarke, a.k.a. Mango Man, owner of Cafe Costa Rica. Featuring his original Mango Man salsa—what he refers to as “Latin soul in a bottle.” In addition to a marinade, this red salsa makes a fantastic dipping sauce for oven fries, chicken, or deep-fried cheese curds. Also try his Monte Verde salsa! Find more at mangomancooks.com or connect on Facebook at facebook.com/mangomancooks.
Mango Man Caribbean Chicken
3 1/2 lb. chicken
1 Tbs. Jamaican jerk seasoning, or adjust as needed
1 c. scallions, chopped
1/2 c. pineapple, chopped
1/4 bottle Mango Man Salsa (red), or adjust as needed
1/2 c. water
Salt and pepper, to taste
Directions: In a crockpot, coat chicken with salt and pepper, and then coat with Jamaican jerk seasoning. Chop scallions and sprinkle in the crockpot. Sprinkle in chopped pineapple.
Pour Mango Man salsa over chicken. Pour water to cover chicken. Put the crock pot on low for 8 hours or high 4 hours.
Adjust the Mango Man salsa and the Jamaican seasoning as needed, according to taste. Enjoy!
Mad Maiden Shrubs
Here are a few fun and unique “mocktails” featuring locally made fruit shrub by Mad Maiden. Her Honey Ginger shrub is a full-strength drinking vinegar using organic apples from Wisconsin orchards. Find even more recipes on her website: madmaidenshrub.com.
Zero Proof Shrub Tonic
5 oz. Top Note Lemon Tonic
2 Tbs. Mad Maiden Cranberry Shrub
Optional: Orange zest
Directions: Mix. Add the orange zest, if using. Serve.
Zero Proof Dark and Stormy
1.5 oz. Let it Ride old brew coffee
3 oz. Top Note Ginger Beer
1 oz. Mad Maiden Honey Ginger Shrub
Optional: Orange zest
Optional: Dash of vanilla
Directions: Mix. Serve cold over ice.
EZ Apple & Ginger Shrub
2 oz. fresh pressed apple juice from local apple orchard
3 oz. Wisco Pop Ginger
2 Tbs. Mad Maiden Honey Ginger Shrub
Directions: Mix. Serve.
Apple Ginger Shrub
2 oz. apple cider
3 oz. water
2 Tbs. Honey Ginger Shrub
Directions: Mix. Serve cold over ice.
