Mango Ketchup

4 avg. mangos
2 oz vinegar
1 T ginger
1 dash cinnamon
1 t salt
1/2 c raw sugar
1/2 c white wine
1/2 t allspice
1/2 t cayenne pepper
1 whole clove

STEP ONE:
Peel and clean the mango. Remove the pulp. Put the pulp in food processor fitted with a stainless steel blade.

STEP TWO:
Add the remaining ingredients and pulse together.

STEP THREE:
In a heavy-sided saucepan, cook the mixture over a slow heat for 1 hour
until well-reduced and thickened. Remove from the heat and let cool.

STEP FOUR:
Strain through a fine sieve. Refrigerate for 24 hours before using. ENJOY!

Go Here For Uses For Mango Ketchup

Pecan Breaded Oysters

2 vanilla beans, split in half
1 medium cucumber, seeded, Peeled
-diced
4 oz heavy cream, or whipping
-cream
4 oz butter, Unsalted
1 pinch salt, to taste
1 pinch black pepper, to taste
4 large plum tomatoes
-peeled, seeded, diced
5 oz pecan halves
8 oz flour
16 raw oysters, reserve bottom
-shell
1 Tablespoon butter, or vegetable oil

STEP ONE: The Sauce--
To prepare sauce, combine first three ingredients and bring to a boil.
Reduce slightly, allowing vanilla flavor to come out. Whisk in butter.
Season to taste. Add tomatoes and set aside.

STEP TWO: The Oysters--
To prepare oysters, grind pecans and flour in food processor, making "pecan meal."
Dredge oysters in pecan meal. Sauté in small, nonstick pan with vegetable oil or butter for two minutes on each side over high heat.

STEP THREE:
Place four shells on each of four plates, spoon sauce into shells, and
place one oyster on top of each.

Enjoy!  ≈ Chef Brian ≈