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At service: Heat tortilla to soften. Place 3 oz heated black beans on lower third of tortilla. Top beans with 2 Tbsp sour cream, 1 oz shredded Romaine, 3 oz warm mango chutney and 1 diced jerk chicken breast. Roll burrito style; cut in half on the diagonal. Serve immediately.<br><br> <b>Black Beans with Garlic and Oregano</b><br> Heat oil in saucepot; sauté garlic until fragrant, 30 seconds. Add beans and oregano and simmer 5 minutes. Season with salt and pepper. Hold hot at 140 degrees F or above for service or cook quickly to 40 degrees F or below. Shelf life: Use within 48 hours. Reheat quickly to 165 degrees F (for 15 seconds).<br><br> <b>Grilled Jerk Chicken Breasts</b><br> Spray each chicken breast with cooking spray and sprinkle with ½ tsp jerk spice. Preheat char broiler to medium high and spray lightly, about 1/3 of a second. Sear chicken 1 to 2 minutes, until surface has grill marks, has caramelized and sealed. Turn and repeat on second side. Transfer breasts to a sheet pan and if necessary finish in 325 degrees F oven until minimum internal temperature of 165 degrees F (for 15 seconds) is reached. Cool quickly to 40 degrees F or below. Shelf life: Use within 48 hours. NOTE: Each 5 oz raw chicken breast yields 3 to 3 ½ oz cooked product.<br><br> <b>Mango Chutney</b><br> Heat oil in saucepot. Add onion, ginger and jalapeno and sauté for 2 minutes. Add mango, raisins, salt, pepper and vinegar and cook 4 to 5 minutes, until mango begins to soften. Remove from heat and season with cilantro. Hold hot at 140 degrees F or above or cool quickly to 40 degrees F or below. Use within 72 hours. Reheat quickly to 165 degrees F (for 15 seconds). Shelf Life: Use within 72 hours. Reheat quickly to 165 degrees F (for 15 seconds).

Preheat oven to 350 degrees. Whisk oil, lime juice, garlic, cumin, salt, and cayenne pepper in small bowl; set aside. Place fish in single layer in 13 x 9 x 2-inch baking pan. Pour oil and lime juice mixture over fish and refrigerate 30 minutes. Bake 20 to 25 minutes until fish is opaque and flakes with fork. Mix pear, mango, grapes, onion, jalapeno, cilantro, and salt in small bowl. Serve fish and salsa on warm tortillas.

1. Bring 4 quarts of water to boil in a large pot. Add salt and pasta and cook according to package instructions for al dente. Reserve 1 cup cooking water. Drain pasta in colander, rinse with cold water, drain again and transfer to large bowl. Add toasted sesame oil and toss to coat. <br><br> 2. In a separate large bowl, whisk peanut butter, soy sauce, vinegar, hot sauce, ginger and sugar; adding pasta water as needed to thin. Add cooled pasta, mango, red peppers, scallion, and cilantro to peanut sauce and toss to coat. Serve at room temperature.

Preheat oven to 400 degrees. On large rimmed baking sheet, toss shrimp, with 2 tablespoons extra virgin olive oil, paprika, ¼ teaspoon salt and ¼ teaspoon pepper. Roast until pink and cooked through and beginning to lightly brown, 8 to 10 minutes. Remove from oven and transfer to bowl to chill in refrigerator.<br><br> In large bowl, whisk together remaining 4 tablespoons extra virgin olive oil, lemon juice and honey, season with salt and pepper. Toss lettuce, mango and chilled shrimp in olive oil lemon juice mixture, divide among plates, and sprinkle with Parmesan.

YIELD: 10 tacos (2 per serving) To make Marinated Lamb: In a large bowl, whisk together the preserves, canola oil, vinegar, garlic, and Fresno chili. Add the lamb, turning to coat. Cover and marinate, refrigerated, 3 hours. Heat grill to medium high heat. Remove lamb from marinade and grill to desired doneness (125-130 degrees F for medium rare). Remove from heat and let rest. Before service, thinly slice. To make Mango Jicama Slaw: Combine all ingredients in a large bowl and gently mix. Cover and refrigerate until service. Per order: Warm two tortillas. Place about 1 ½ ounces thinly sliced cooked lamb in each tortilla. Top with a generous 1/3 cup Mango Jicama Slaw. Sprinkle with 1 teaspoon diced tomato. *A typical 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit. One cup 3/8-inch diced mango weighs 6.35 ounces.

To make Mango Mint Dressing: Puree all ingredients, except mint, in a blender or food processor until smooth. Add fresh mint leaves and pulse until mint is chopped. Reserve. To make Sweet Mango Slaw: Whisk vinegar, salt and pepper until well combined. Add remaining ingredients and toss to coat. Reserve. To make Grilled Pork: Mix salt, pepper and oil in a small bowl. Rub oil mixture evenly over pork. Grill at medium high heat until pork reaches an internal temperature of 160˚F. Remove from grill and let rest for 5 minutes. Just before service, toss Salad Mix with Sweet Mango Slaw until evenly coated. To plate, arrange about 1-1/2 cups salad onto a plate; sprinkle with sesame seeds and chopped cilantro. Add 3 oz sliced Grilled Pork to plate and drizzle with Mango Mint Dressing.

1. Soak pork in brine for 24 hours 2. Rinse 3. Bake at 300 degrees for 12 hours 4. Shred Pork 5. Smear Mango BBQ on plate, Place tostone on top of smear, Place pork on top of tostone, Place Slaw on top of pork

To pickle onions, submerge the slices in the vinegar-sugar mixture with a generous pinch of salt for 30 minutes. (Onions can be made ahead and refrigerated.) Peel mangos and cut the cheeks away from the seed. (Cut remaining fruit away from seed and reserve for another use.) Heat 3 Tbsp olive oil in nonstick pan. Season mango cheeks with salt and pepper. Add to heated pan and caramelize on each side. Remove and let cool. Bake ham slices at 350 degrees on a silicone mat or non-stick sheet pan till crisp for approximately ten minutes. Let cool. Per order: Season 4 shrimp with salt and pepper and sauté in a hot pan with 1 tsp olive oil and 1 peeled garlic clove. Add a pinch of chili flakes and sauté until done, 3 to 4 minutes on medium-high heat. To assemble: Dice mango from one cheek and scatter on serving plate. Add pickled red onion randomly. Break up the crisp ham into large pieces and add to the plate. Add shrimp, and then drizzle with extra virgin olive oil and sprinkle a bit of sea or coarse salt over all ingredients. *A 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit. 1 cup 3/8” diced mango weights 6.35 ounces

Slice the brisket against the grain along the length of it every 4 inches. Put the chunks into a deep rectangular pan along with the spices. Roast, covered, 4 hours at 250 degrees or until tender and much of the fat renders. Shred the meet loosely with tongs then return to the oven, uncovered, another 1 hour. Drain off most of the fat and taste for salt. Keep warm until ready to serve. Dice the mango and set aside. Halve the red onions from pole to pole then cut into thin strips vertically. Put them in a pot and cover with the vinegar and three cups water and a generous pinch of salt. Bring to a boil on the stove then set aside to cool. Strain the liquid out and dice the onions, then toss them with the mango. Refrigerate 'til ready to use. To assemble the sandwiches, slice the baguette lengthwise along one side, leaving a hinge on the other. Lay slices of mozzarella along the bottom of the baguette. Lay 5 oz. of the warm shredded beef on top of that. Spoon the mango/pickle relish to taste over the meat. Gently close the baguette top and bottom together and wrap in parchment, wrapping one end and leaving the other unwrapped. Enjoy!!

To prepare nuts and spices:<br> Heat oil in a large saucepan over medium low heat. Add nuts and continuously shake pan until nuts are golden brown. Remove nuts from pan with a slotted spoon, keeping oil in the pan, and set aside. Add all spices to the same pan and stir constantly until aromatic, about 2 minutes.<br><br> To prepare rice:<br> Stir rice into spice mixture. Add saffron and salt, stirring until rice is well coated. Add water and bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until liquid has been absorbed. Remove from heat and stir in mango, raisins and toasted nuts. Cover and let stand for 5 minutes.<br><br> Per order:<br> Garnish 1/2 cup rice mixture with slightly less than 1 teaspoon green onion.