Hi Everyone!

We just finsihed a delightful meal...I cooked the second meal out of the Sept. Bon Appetit issue.

This one is Salmon with Chili-Mango Sauce and I served it with a Rice Pilaf and grilled zucchini. For dessert, we are enjoying a Flan....

Enjoy!!

Salmon with Chili-Mango Sauce
Janos Restaurant, Tucson, AZ
Bon Appetit, Sept. 2000, pg. 223

2 servings but can be doubled

1 10 oz. mango, peeled, pitted and diced
1/4 c. fresh cilantro
1/4 c. chopped red onion
1 T. fresh lime juice
2 t. minced seeded serrano chili
1 t. grated lime peel
1 garlic clove, finely chopped
2 T. olive oil
2 6 oz. salmon fillets

Prepare BBQ (med-high heat). Combine 1st 7 ingredients in small bowl; mix in 1 1/2 T. oil. Season salsa with salt and pepper. Brush salmon with remaining 1/2 T. oil. Grill until just opaque in center about 5 min. per side. Serve with salsa.RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS

Can be prepared in 45 minutes or less.

1/4 cup finely chopped onion
1/4 teaspoon turmeric
1/8 teaspoon ground cardamom
1 1/2 teaspoons unsalted butter
1/3 cup long-grain rice
2/3 cup chicken broth
2 tablespoons pistachio nuts, toasted lightly, cooled, and chopped
2 tablespoons golden raisins, soaked in boiling water to cover for 1 minute
and drained
2 tablespoons thinly sliced scallion greens

In a small heavy saucepan cook the onion with the turmeric and the cardamom
in 1 tablespoon of the butter over moderately low heat, stirring, until the
onion is softened. Add the rice and cook it, stirring, until it is coated
with the butter. Add the broth, bring the liquid to a boil, covered, and
simmer the mixture for 17 minutes, or until the liquid is absorbed and the
rice is tender. Stir in the pistachios, the raisins, the scallion greens,
the remaining 1/2 tablespoon butter, and salt and pepper to taste.

Serves 2.

Gourmet
February 1990Pumpkin Flan
Recipe courtesy Paquito D'Rivera

1/2 cup white sugar
5 whole eggs
1 can condensed milk
1 cup regular or low fat milk
1cup pumpkin puree

Preheat oven to 250 degrees. Place sugar in a small saucepan and over medium-high heat cook sugar until caramel stage, and line a flan mold with this caramel. Beat the eggs and add the condensed milk. Mix the cup of regular milk with the pumpkin puree in your electric blender. Put together and mix well all the ingredients. Pour the contents into the caramel lined molds. Place mold in a large shallow baking pot containing about an inch of hot water and cook for about 1 1/2 hours or until set and golden. Allow to cool. Cover and place in refrigerator. To serve it, turn mold upside down on serving plate.

Yield: 6 servings