Spice Up Your Weekend!

Chef Carmen Gonzalez, like The Saturday Early Show's own Maggie Rodriguez, is a recent Miami-to-New York transplant. For many years, Gonzalez ran the much-loved and admired Coral Gables restaurant Carmen; Food & Wine magazine raved about her "fantastic haute Puerto Rican dishes."

As with Maggie, Miami's loss is New York's gain. Gonzalez is about to take over the reins of Lucy's, a well-known Latin-American restaurant in Manhattan. Before she got too busy, we asked her to create a "Chef on a Shoestring" menu that will compliment New York's steamy summer weather.

Her menu: Grilled Calamari and Chayote Salad; Pork Tenderloin with Spiked Corn Relish and Ripe Plantain Relish; and Warm Mango Bread Pudding. In fact, this is such an economical menu that you might even have a few dollars left over for a bottle of wine!

FOOD FACTS
Chayote: Once the principal food of the Aztecs and Mayas, this gourdlike fruit is about the size and shape of a very large pear. Beneath its green skin is a white, mild-tasting flesh surrounding a soft seed. Look for fruit that is small, firm and unblemished.

Scotch Bonnet Chile: Carmen uses this tiny little chile in her corn salad ... It's the "spiked" portion of the salad because it packs such a punch! It's one of the hottest chilies out there and is related to the habanero.

Ripe Plantain Relish: Carmen either serves this on top of the pork, or on the side for dipping. It uses a ripe plantain which is softer and sweeter than the green variety. This would also be delicious served with fish.

GRILLED CALAMARI AND CHAYOTE SALAD

Ingredients:
1/2 pound calamari, blanched, grilled and sliced in thin rings
1/2 chayote, (cut in half, remove center se and blanched, small dice)
1/4 cup red onion, small dice
1/2 cup tomatoes, small dice
2 tablespoons cilantro, minced
Salt
freshly ground pepper
Sherry vinaigrette (see recipe below)

Method:
1. Cut chayote in half. Remove the center seed and blanch in water. Cut into small dice.
2. In a large bowl, toss chayote with all remaining ingredients and sherry vinaigrette. Serve.

SHERRY VINAIGRETTE

Ingredients:
3 tablespoons sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
2 tablespoons water
1 tablespoon extra virgin olive oil

Method:
1. In a small bowl whisk together ingredients and salt to taste.

PORK TENDERLOIN WITH SPIKED CORN RELISH AND RIPE PLANTAIN RELISH

Ingredients:
1-1/4 pound pork tenderloin
Extra virgin olive oil
Salt
Freshly ground black pepper
1 sprig rosemary, minced
2 cloves garlic, minced

Method:
1. Combine rosemary, garlic and enough oil to create the pork marinade. Marinate the pork tenderloin in mixing bowl for at least 20 minutes. Season the pork with salt and pepper.
2. Preheat oven to 450 degrees.
3. Heat 3 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes.
4. Transfer skillet to oven and roast about 8 minutes.
5. Once pork is cooked, slice and divide among 4 plates. Serve on a bed of spiked corn relish. The plantain relish can be spread over top of the pork or served on the side.

CORN RELISH
Ingredients:
3 corn cobs, grilled or blanched
1/2 cup red pepper, small dice
2 scallions, thinly sliced
1-1/2 tablespoons cilantro, minced
1/4 Scotch Bonnet pepper, minced
1/2 to 1 lime, juiced
Salt
Freshly ground black pepper

Method:
1. Grill the corn, turning to cook all sides, until some of the kernels are slightly charred, around 8 minutes. Let stand until cool enough to handle, about 5 minutes. Remove the kernels from the cobs using a sharp knife.
2. Combine the corn with the rest of the ingredients in a mixing bowl. Drizzle with juice from half a lime; mix well and let it sit for around 5 minutes. Check for seasonings. Add more lime juice, salt and pepper if needed.

RIPE PLANTAIN RELISH
Ingredients:
1 ripe plantain, small dice
1/4 pound butter
1 tablespoon gold rum
1 tablespoon light brown sugar
1-1/2 cup water
1 teaspoon vanilla extract
Pinch of salt

Method:
1. In sauté pan, heat butter. Add plantain and cook, shaking the pan, for around 8 minutes.
2. Add rum and reduce liquid by half. Add sugar, water and vanilla. Cook at medium heat until water reduces to a syrupy consistency.

WARM MANGO BREAD PUDDING

Ingredients:
1/2 pound brioche bread or egg bread, small diced
1/2 cup fresh mango, small diced
2 large eggs
2 cups milk
1/2 cup sugar
1/2 tablespoon vanilla
1 cup heavy cream, whipped

Method:
1. Preheat oven to 350 degrees
2. Butter 4 (2 oz.) ramekins.
3. Whisk eggs in large bowl to blend. Add milk, sugar, and vanilla; whisk to blend well.
4. Stir in bread and mango. Pour mixture into prepared ramekins.
5. Bake pudding uncovered until puffed and golden, about 20-30 minutes. Cool slightly. Serve warm with whipped cream.