Creme Anglais

Ingredients:
2 cups cream
6 egg yolks
1/2 cup sugar
2 tsp vanilla or 1 vanilla bean

Directions:
Separate egg yolks and let sit at room temperature for at least an hour.

Prepare an ice-water bath and set aside. Bring cream to a boil (with vanilla bean scrapings) in a heavy-bottomed saucepan over medium heat.

Meanwhile whisk yolks and sugar until well combined and slightly thickened. Slowly whisk in 1/3 of the hot milk mixture (removing from heat) until egg mixture is slightly heated, then continue whisking remaining milk mixture into egg mixture. Return mixture to saucepan and place over medium heat; cook, stirring, until mixture is thick enough to coat the back of a spoon and reaches between 170º-180º.

Remove from heat and pour into a bowl and place in ice bath, adding vanilla (if you didn't use a bean). Let cool about 20 minutes. Cover and refrigerate for at least 24 hours and up to 3 days before using.

Source: adapted from Martha Stewart

Aloha Mango Chicken Salad with Creamy Mango Passion Vinaigrette

Ingredients:

Salad:

1 head romain lettuce
1 mango, diced
1/3 cup gorgonzola cheese, crumbled
1 red pepper, diced
1/4 red onion, diced
4 chicken breasts, cooked, diced
1 cup tortilla strips

Creamy Mango-Passion Vinaigrette:

2 TBS Dijon mustard
1/2 mango, cut into bite size pieces
1/2 lime, juice only
2 TBS rice wine vinegar
1/4 cup mayonnaise
1 garlic clove

1 tsp chili paste or chili garlic sauce

3 tsp honey

1/4 cup olive oil

Salt and Pepper, to taste

Directions: For the salad, combine the first 6 ingredients in a large bowl. For the dressing, combine all ingredients in a blender or food processor. Blend until smooth. Toss dressing with salad. Top with tortillas. Serve immediately. 

Clark's BBQ Sauce

Ingredients:
2 cups ketchup
1/2 cup molasses
3 TBS Worcestershire sauce
3 lemons, juiced
1 TBS Tabasco Sauce
1/2 cup dark brown sugar
6 cloves garlic, minced

Directions:
Cook for 15 minutes.