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Ingredients

• 2 Tbsp. extra virgin olive oil
• 1 x Spanish onion finely minced
• 2 x garlic cloves finely minced
• 2 c. cooked wild rice
• 1 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
•     coarsely minced
• 1 x Granny Smith apple peeled, cored,
•     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
•     Salt to taste
•     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
•     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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