Saturday, July 18, 2015

Tropical Taste Explosion Glaze

I wanted to play some more with the sauce I made for the Katsu Style Tenderloin Bites I made for Golden Girl Granola Recipe contest, so I did.

I'd tried this Mango Coconut Sauce a few weeks back when a friend brought them to NPA one night.  One taste and I knew I had to buy some for myself.
So I did.
Tropical Pepper Co. Mango Coconut Sauce.
Sweet and hot and fruity and coconutty and just plain yummy.
I wanted more, so I added some Apricot Preserves and I loved it, but...

It needed something more.
I got out the Sesame Seed Oil and some Soy Sauce and proceeded to play with my food.
 From the left, the original Mango Coconut sauce and Apricot preserves.
In the middle I added some Sesame Seed Oil and to the right, some Soy Sauce.
I can do that you know.
Play with my food.
Mixed them all up, and tasted them. But they weren't quite right, it seemed they could use a boost.
So I mixed the soy and sesame one together and tasted them again.  This time on some pork.
And this time I loved it.
So I mixed them all together and then decided it was too sweet so I added some Rice Wine Vinegar, just to cut the sweetness a little bit.
I just could not leave it alone.  But I did restrain myself and took the sauce with me to a potluck and served it alongside the Katsu Style Pork.

There was a little bit left over after the potluck so I took it home and played with it.
You know I don't think I ever grew out of making Mud Pies, at least now most of the time it's edible mud pies.
I kept going to the fridge and tasting that sauce and then I got the AHA!!!! moment and thought what would happen if I added a little black currant preserves to the sauce.
I slathered it on some thin cooked chicken I had in the fridge, which I was saving for lunch anyway.   Put them under the broiler and well.
I need to go to the store and buy more Mango Coconut Sauce, some more Apricot Preserves and use up the rest of my Black Currant Preserves as I slather some wings, or maybe a chicken or two with this sauce.

1/2 cup Mango Coconut Sauce
1/2 cup Apricot Preserves
1/4 cup Black Currant Preserves.
1 tablespoon Sesame Seed Oil
1 tablespoon Soy Sauce
1 tablespoon Rice Wine Vinegar

Mix together and heat gently, so that they all meld together.   Slather on some chicken, or pork or just use as a dipping sauce.

This would also be a fantastic sauce for Coconut Shrimp.
I just wish I had more chicken in the fridge.

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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