Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 x Spanish onion finely minced
- 2 x garlic cloves finely minced
- 2 c. cooked wild rice
- 1Â 1/4 c. all-purpose flour
- 2 tsp baking pwdr
- 1/4 tsp baking soda
- 1 c. lowfat milk
- 1/4 c. buttermilk
- 2 lrg Large eggs
- 3 Tbsp. ancho chile pwdr
- 1 tsp cayenne pepper
- 2 tsp cumin seeds grnd
- 2 tsp coriander seeds grnd
- 2 tsp fennel seeds grnd
- 1 tsp grnd cardamom
- 2 tsp turmeric
- 2 tsp grnd black pepper
- 1 tsp cloves
- 1 Tbsp. extra virgin olive oil
- 12 lrg shrimp peeled, deveined
- 3 Tbsp. unsalted butter
- 1 lrg onion coarsely minced
- 3 x garlic cloves finely minced
- 1 lrg carrot peeled, and
- Â Â coarsely minced
- 1 x Granny Smith apple peeled, cored,
- Â Â and coarsely minced
- 2 Tbsp. Mesa Curry Mix (see above)
- 1 c. white wine
- 6 c. shrimp stock
- 1/2 c. heavy cream
- 1/2 c. coconut lowfat milk
- 2 Tbsp. light brown sugar
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 14 x littleneck clams scrubbed
- 1/2 c. brown sugar
- 2 Tbsp. honey
- 1 lrg ripe mango peeled, pitted and
- Â Â coarsely minced
- 2 stk unsalted butter slightly softened
- 3 Tbsp. finely minced cilantro
Description
Wild Rice Waffles: Preheat Your Belgian Waffle Iron. Heat The Extra Virgin Olive Oil In A Large Skillet, Preferably Nonstick, Over Medium-high Heat. Add In The Onions And Cook,…
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