Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
Southwestern Pistachio Cream Sauce with Duck, Papaya, and Black Bean Enchiladas
Ingredients:
Pistachio Cream Sauce:
2 Roasted jalapeno chilies
2 Roasted serrano chilies
2 Roasted poblano chilies
3 bunches Cilantro, washed
3 cloves Garlic, chopped
6 Finely diced shallots
1 quart Chablis (dry white wine)
4 quarts Heavy cream
2 pounds Lightly roasted, whole American pistachios
8 ounces Roux (4 ounces butter, 4 ounces flour)
8 teaspoons Salt
4 teaspoons Sugar
Enchiladas:
2 dozen (6-inch) Tortillas
2 pounds Diced smoked duck breast
2 Papayas, skinned, de-seeded and diced
1 cup Cooked black beans
1 tablespoon Finely chopped garlic
2 Tomatoes, de-seeded and diced
2 bunches Scallions, diced
Salt and pepper to taste
1/2 cup Jack cheese
Instructions:
Sauce:
Reduce chilies, wine, shallots, cilantro, garlic and salt in a 1 quart saucepan. Add cream and bring back to a boil. Add roux and simmer for 20 minutes. While sauce is simmering, roast pistachios in a 350° F. oven. Add pistachios to sauce, blend, strain through fine china cap. Add sugar. Tastes may vary at this point. Additional salt, sugar or even Tabasco may be added to taste.
Enchiladas:
Sauté duck and garlic for 1 minute. Add 1/2 of the papaya and 1/2 of the black beans to the pan and toss. Add jack cheese and cook for 1 minute. Take off heat and add salt and pepper. Warm the flour tortillas and fill with 2-3 ounces of filling. Roll up tortilla and place on a plate which is sauced with hot pistachio cream. Garnish with remainder of papaya, black beans, scallions and tomato.
