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View printable version of this recipe View all Field-Fresh Recipes Molasses Grilled Garnet Yams and Catfish and Mango-Ginger-Turmeric Pudding Molasses Grilled Garnet Yams and Catfish 1 lb garnet yams 2 catfish fillets Fresh lemon slices Three big handfuls of fresh spinach leaves Grilling sauce: 1/2 cup good quality catsup (not a high-sugar variety) 1/2cup molasses 1/4 cup agave nectar 2 tbsp Worcestershire sauce 1 tsp fresh ground black pepper 2 tbsp apple cider vinegar 1 tbsp minced garlic 1 tbsp peeled minced fresh ginger Cayenne powder to taste Submerge bamboo skewers in a pan of water and let them soak for 30 minutes prior to grilling. Combine all the sauce ingredients in a saucepan and gently heat for 5-8 minutes to mingle the flavors. Set up a steam basket in a large saucepan and get the water boiling. Slice the garnet yams crosswise to make ¼” thick discs, leaving the skin intact. Place the yam slices in the steamer and cook them for a few minutes until they’re soft enough to pierce with the skewers, but still have enough physical integrity to stay intact. You’ll use two skewers per each ‘kebab’, and run them parallel through the long dimension of the flat discs so that they can be easily turned on the grill. The ready kebab should look like 3-4 orange circles connected by two parallel skewer tracks. Put the spinach leaves in the still steaming basket for 10-20 seconds to just wilt the leaves, distribute them on two plates, and drizzle olive oil and a little salt on the wilted greens. Set aside. Brush the sauce on the kebabs, and on the catfish fillets, reserving a couple tablespoons to drizzle at the end. Grill the fish and the yams, turning once, until the fish is flaky and the yams are irresistible. Arrange the grilled items atop the greens, finish with the remaining sauce, and serve with fresh lemon wedges. Mango-Ginger-Turmeric Pudding Here’s a creamy, elegant summer treat. 1 C. firmly packed brown sugar 1 3-inch piece fresh ginger, pounded and thinly sliced 1 2-inch piece of fresh turmeric, finely grated 1 Tbsp. orange zest 1 lb lite silken tofu 2 Tbsp. chopped candied ginger 2 ripe mangos, peeled and diced First, make the delicious ginger syrup: pound the ginger lightly to release its juices, then slice cross-wise very thin. In a saucepan, combine the sugar, ½ cup cold water, and ginger slices and cook over medium heat, stirring often, about 15 minutes. Mixture will become syrupy. Cool slightly and strain through a fine sieve. Discard the ginger that remains in the screen. Using electric beaters, whip tofu until its texture is smooth and pudding-like. Stir candied ginger, grated turmeric, orange zest, and diced mango into tofu. To serve, scoop pudding into individual bowls, and spoon a little ginger syrup over the top of each. |
