CARNIVALE RESAURANT GROUP
- JEFFREY
MORA CORPORATE CHEF
CAIPIRINHA INFUSED SALMON WITH MANGO
CHILI SALSA AND PLANTAIN CHIPS
Ingredients
Makes 4 Servings
4 OZ MALIBU RUM
2 OZ FRESH LIME JUICE
2 OZ SUGAR
SALT AND PEPPER
MANGO
CHILI SALSA
1 RIPE MANGO PEELED AND DICED TO ¼ INCH
½ SMALL RED ONION
1 JALAPENO SEEDED AND MINCED
4 OZ WATER
¼ B MINT
¼ B CILANTRO
1 LIME JUICED
1LB WILD ALASKAN MSC CERTIFIED SALMON CLEANED SKINNED , FAT AND PIN
BONED REMOVED AND DICED INTO ¼ INCH PIECES
PROCEDURE
COMBINE RUM, LIME JUICE, AND
SUGAR IN A BOWL STIR UNTIL THE SUGAR IS DISSOLVED. PLACE THE SALMON IN
ANOTHER BOWL, AND SET ASIDE DO NOT COMBINE WITH MARINADE UNTIL THE
MANGO RELISH IS READY. WHEN IT IS READY, SLOWLY ADD THE MARINADE TO
THE SALMON, ADD HALF, THEN TASTE, A ND SEE IF IT NEEDS THE REST, THEN
SLOWLY ADD MORE IF NECESSARY THEN SEASON WITH SALT AND PEPPER.
PROCEDURE
IN A SAUCE PAN, ADD THE RED ONION,
JALAPENO, AND WATER. BRING TO A BOIL AND COOK UNTIL ALL THE WATER IS
GONE.
Beverage suggestion:Riesling,
Chardonnay Wine
CHEF JEFFREY
MORA STARTED HIS CAREER AT THE CENTURY PLAZA HOTEL UNDER MASTER CHEF
RAIMUND HOFMEISTER. IN 1992 AND 1996 CHEF MORA WAS A MEMBER OF THE
U.S. CULINARY OYMPIC TEAM
CHEF MORA HAS
COOKED IN OVER 20 COUNTRIES,AND WAS THE CORPORATE CHEF FOR THE NEW
ZEALAND TRADE COMMISSION ,CHEF MORA RUNS A NUMBER OF CULINARY VENTURES
,THE MOST RESENT BEING CARNIVALE RESTAURANT GROUP. A BRAZILIAN THEMED
RESTAURANT FEATURING SUSTAINABLE MEATS, SEAFOOD AND PRODUCE.
CHEF MORA SPEND
HIS FREE TIME,WORKING WITH A NUMBER OF ENVIROMENTAL GROUPS,HE SITS ON
THE BOARD OF DIRECTORS OF THE EARTH COMMUNICATIONS OFFICE, AND
AMERICAN OCEANS CAMPAIN, HE DOES VOLUNTEER WORK FOR JEWISH BIG
BROTHERS,HEALTHY OCEAN BUSINESS ALLIANCE,MOTHERS FOR NATURAL LAW,AND
THE EARTHPLEDGE FOUNDATION.
CHEF MORA’S
DREAM IS TO START A FOUNDATION IN HIS PARENTS NAME FOR CHILDREN AND
ENVIROMENTAL CAUSES.
