A purchased cake works well in this recipe and you don’t have to go to the trouble of baking one from scratch. You can substitute Kahlua or other coffee liqueur for the Grand Marnier, and you can use other fruits such as pineapple.
Now let’s go wild and whip up a fancy-dancy dessert from something no one else uses for that purpose. The lowly—but elegant—avocado is actually a fruit, so let’s treat it like one for this refreshing, healthy, and surprising dessert.
The ingredients for this sauce were given to me by Dale Carty and I must say that I admired him for making his sauce from scratch rather than buying a commercial one. That’s probably why his restaurant is named as it is. This sauce is added to the chicken during the last half of cooking, and the chicken is best when it’s smoke-grilled (used wood chips soaked in water), so keep it quite a distance from the fire, close the lid on the barbecue unit, and grill it slowly. The sauce yield is about 3 cups or a little more.
Chris Schlesinger, of the East Coast Grill in Cambridge, Massachusetts, sent us this recipe, which was published in an early issue of Chile Pepper magazine. The sharp spiciness of the chile combines easily with mellow sweetness of the mango to create a strong by not overpowering accompaniment for the creamy taste of the scallops. From the article Mango Madness!
Okay, we confess we invented this recipe while in Belize. It is a variation on \"piri-piri,\" an African dish which utilizes grilled shrimp with pepper butter. We could not find any ground red chile in the local Belizean markets, but since we never travel without it, we had it available to use with all the fresh fish we caught. Adding coconut husks to the charcoal fire imparts an exotic, tropical flavor.
Don't ask me why, but it is essential to observe the sauteing and boiling times here. This is one of the favorite dishes in Cajun Country. We have spiced this recipe up a bit from its usual incarnation.