CHEF JOHN ASH

John Ash: Cooking One on One:
Private Lessons in Simple, Contemporary Food
from a Master Teacher

"Teaching has come to be the thing I love most in life..." Chef John Ash

This uncooked sauce is great with grilled white meats and fish. Thinned with additional juice or stock it makes a delicious dressing for savory greens. Other ripe stone fruits like peaches, apricots or plums can be substituted for the mango. More and more frozen fruit purees are becoming available in the market for home cooks so keep your eye on the frozen food case.

Mango Mustard Seed Sauce

Makes about 2 cups

• 2 tablespoons yellow or black mustard seeds
• 1 cup fresh mango puree (from 2 ripe mangoes)
• 2 teaspoons finely minced ginger
• 1 teaspoon fined minced garlic
• 1/2 teaspoon fragrant Madras style curry powder, or to taste
• 1/2 cup or so fresh grapefruit juice
• 1/2 cup or so fresh grapefruit juice
• 2 teaspoons sherry vinegar
• 1-1/2 teaspoons hot sesame oil (with chile)
• 1/3 cup chopped ripe fresh banana (optional)
• 1 teaspoon honey (or to taste)
• Salt and freshly ground white pepper to taste

Place mustard seeds, dry, in a small sauté pan over moderate heat and toast until they just begin to pop. Immediately cover and remove from heat. Set aside. Combine mustard seeds and remaining ingredients in a blender or food processor and briefly blend to produce a smooth sauce. Thin to desired consistency with additional grapefruit juice. Store covered and refrigerated for up to 3 days.

Cookbooks Authored by Chef John Ash
Winner of the Julia Child "Cookbook of the Year" from the IACP One of California's foremost chefs, in association with Fetzer Vineyards, celebrates the bounty of the garden and the vine with a collection of more than 300 recipes that pay magnificent tribute to fresh and healthy high-flavor food--plus a a helpful--and fun--approach to testing and evaluating wines. Color photos.	Winner of the 2005 James Beard Foundation Award John Ash: Cooking One-on-One: Private Lessons in Simple, Contemporary Food from a Master Teacher	American Game Cooking: A Contemporary Guide to Preparing Farm-Raised Game Birds and Meats Game farms have made exotic fowl and meats widely available to the non-hunter, and this is an excellent resource for those who want to cook on the wild side. From boar-based borscht to roast lacquered duck with muscat-tamarind sauce, the recipes contained herein are delicious.

"It's the process of cooking that's so much fun — the bonus is that you get something at the end to eat." Chef John Ash

Simple Sauces: Delicious and Healthy:

• “No Cream” Cream Sauce
  
  
• Chickpea and Roasted Garlic Cream
  
  
• Roasted Mushroom and Mustard Sauce
  
  
• Red Bell Pepper, Tomato and Chipotle Sauce
  
  
• Curried Butternut Squash Sauce
  
  
• Spicy Carrot Sauce
  
  
• Asian Peanut Sauce
  
  
• Mango Mustard Seed Sauce
  
  
• Cold Avocado Sauce
  
  
• Ancho Chile Salsa
  
  
• Ginger Custard Sauce
  
  
• Simple Sauces that are (shhhhhh!) Delicious and Healthy! (article)
  
  
• More Recipes

(Chef John Ash)