Seasoned with McCormick Culinary® Sea Salt Mediterranean Fine Grind and McCormick Culinary® Black Pepper, Ground, this monchong feature is seared on both sides and served with a tossed salad of snow peas, cilantro blossoms, concentrated kombu broth and a touch of tangerine juice. A San Diego-approved entrée for all summer tastes!
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with McCormick for Chefs.
Yield: 4 Servings
INGREDIENTS
Seared Monchong
- 8 ounces Monchong
- ½ teaspoon McCormick Culinary® Sea Salt, Mediterranean Fine Grind
- ½ teaspoon McCormick Culinary® Black Pepper, Ground
Curry Chutney
- 1 each Onion
- 2 each Mangoes, diced
- 2 tablespoons Thai Kitchen Green Curry Paste
- 1 tablespoon Olive oil
- 1 tablespoon Vinegar
Salad
- 1 cup Jiacama, julienned
- ½ cup Cherry tomatoes, halved
- 1 cup Snow Peas
- 6 each Cilantro Blossoms
- ½ cup Tangerine Juice
- ½ cup Kombu Broth
- ½ cup Seaweed concentrate
- 1 tablespoon Olive oil
INSTRUCTIONS
For the Seared Monchong:
- Season with McCormick Culinary® Sea Salt, Mediterranean Fine Grind and McCormick Culinary® Black Pepper, Ground.
- Sear evenly for approximately 20 seconds each side in pan.
- Let rest and slice.
For the Curry Chutney:
- Blend ingredients together until emulsified.
- Finish with a bit of olive oil and vinegar.
For the Salad:
- Slice jicama into matchsticks and half cherry tomatoes.
- Toss with snow peas, cilantro blossoms and touch of tangerine juice and concentrated kombu broth.
For Serving:
- Add a swipe of the curry chutney on a plate top with seared monchong. Place the salad beside the seared monchong and serve.
For more flavorful inspiration, visit: www.mccormickforchefs.com
