Recipe: Some seafood side dish suggestions for Terrie, VA to consider...

Hi Terrie:-) Hmmm...Something happened to my first post so the recipes didn't show up. I'm posting the full post one more time for you. Here are some ideas and recipes for you to consider that, I think, would be nice with your seafood and mango salsa:

Coconut-Cilantro Rice Pilaf, or
Lime Jasmine Rice
and
Mandarin Orange Salad, or
Fresh Spinach, Mandarin Orange and Feta with Walnut Vinaigrette Salad

I think some grilled vegetables would also be really nice with your menu. You could grill them ahead of time and serve them at room temperature. If you don't want to do an assortment of vegetables, just some grilled zucchini would be very nice.

I have not tried any of these recipes but the first two were well liked by people who have tried them, and, both Gina and Marilyn have posted excellent recipes here at recipelink. If you aren't sure, give the recipes you choose a trial run before serving them to guests. I hope that these suggestions and recipes help you in planning your party, Terrie.

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COCONUT-CILANTRO RICE PILAF
Source: Emeril Lagasse
Yield: 4 servings

2 tablespoons olive oil
1/2 cup chopped yellow onion
1/4 cup chopped red bell pepper
2 tablespoons minced shallots
1 teaspoon minced garlic
1 1/4 cups long-grain white rice
1 teaspoon salt
1/2 teaspoon ground white pepper
1 1/2 cups vegetable stock or shrimp stock
1/2 cup coconut milk
1/2 cup sweetened cream of coconut
3 tablespoons chopped fresh cilantro

Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onions, bell peppers, shallots, and garlic, and cook, stirring, for 2 minutes. Add the rice, stir to coat with the oil, and cook for 1 minute. Add the vegetable stock, coconut milk, sweetened cream of coconut, salt, and pepper, and bring to a light boil. Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, 20 to 22 minutes.
Remove from the heat and let sit 10 minutes. Fluff with a fork, stir in the cilantro, and serve hot with your Seafood and Mango Salsa.

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LIME JASMINE RICE
Source: Dave Lieberman
Yield: 2 to 4 servings

1 cup jasmine rice (Note from Jackie: Be sure to rinse the rice 3 or 4 times in cool water before proceeding with this recipe.)
3/4 cup coconut milk
3/4 cup water
Pinch salt
1/2 lime, zested

Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.

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MANDARIN ORANGE SALAD
(Posted by Marilyn, CA)
This is from Pillsbury's Classic Cookbooks series, published in 1991, entitlted "Sensational Salads."
Makes 10 (one-cup) servings

FOR THE DRESSING:
1/3 cup oil
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce (such as Tabasco)
Dash of pepper
FOR THE SALAD:
1/2 cup slivered allmonds
3 tablespoons sugar
***
4 cups torn lettuce
4 cups torn spinach leaves
1 cup sliced celery
1/2 cup sliced green onions
1 (11-oz.) can mandarin orange segments, drained

In jar with tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate 1 hour to blend flavors.

In a heavy skillet, cook almonds and sugar over medium-low heat until sugar melts and coats almonds, stirring frequently. Pour onto foil; cool. Break sugar-coated almonds apart if necessary.

In large bowl, combine remaining salad ingredients except orange segments. Add almonds and orange setments; toss gently.

Pour dressing over salad; toss to combine.

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FRESH SPINACH, MANDARIN ORANGE AND FETA WITH WALNUT VINAIGRETTE SALAD
(Posted by Gina, FL)
Servings: 4

handful of fresh spinach for each dish
1 small can mandarin oranges, save juices for dressing
1/2 cup dried cranberries
1 tbsp. fresh lime juice
1/2 cup chopped walnuts
4 oz. feta cheese, crumbled
4 bacon strips, crisp and crumbled
FOR THE DRESSING:
6 tbsp. walnut oil
2 tbsp. tarragon wine vinegar
1/4 cup mandarin orange juice
1/2 tsp. salt
1/4 tsp. ground white pepper
dash cayenne pepper
1 small garlic clove, crushed

Bags of pre-washed and cut spinach are now available, so grab a handful for each plate; toss in mandarin oranges, cranberries, and nuts. Sprinkle lime juice to coat.

Blend in the blender oil, vinegar, mandarin orange juice, garlic and spices to blend. Drizzle over salad and toss to coat. When ready to serve individually, scatter feta over salad.