Culinary professionals and their favorite recipes: today, more than ever, African-Americans are entering into unique culinary professions—from winemaking to managing mega food changes. In recognition of Black History Month, we are featuring four professionals who will be making history in the culinary world - Date With a Dish

Ebony, Feb, 2003 by Charlotte Lyons

To prepare the salsa, saute the garlic in the grapeseed oil over medium heat, 1 to 2 minutes. Let cool, then add all the remaining ingredients and toss to combine. To serve, cut each warm salmon fillet in half and divide among four serving plates. Top with the citrus salsa.

Yields 4 appetizer servings

Note: A stove-top smoker is a rectangular stainless-steel pan (where you place the wood chips) that includes a tray and a grill. You can improvise using a wok, around cake rack of the same dimensions and a lid, Line the wok with aluminum foil, shiny side in, before adding the wood chips.

Carlton Christian's
Saute Island Pork
Tenderloin With
Mango-Ginger Sauce

1 Island Blend tenderloin,
  approximately 1 pound, cut
  into 1-inch medallions
2 tablespoons butter or oil
1 cup mango puree
2 teaspoons fresh mint, chopped
1 tablespoon fresh ginger, grated
  or 1 1/2 tablespoons ground
  ginger
2 cups orange juice
Salt and pepper

Season both sides of the pork tenderloin with salt and pepper to taste. Heat a medium-size saute pan to medium-high heat. Melt butter and saute pork. Brown each side until golden (approximately 2 to 3 minutes or until internal temperature reaches 155 degrees). Remove pork from skillet and place in low-heat oven to keep warm. In separate pan, bring mango puree, orange juice and ginger to a boil. Simmer for 3 minutes, add mint, and salt and pepper to taste. Spoon sauce over tenderloin.

Yields 4 servings

Carlton Christian's
Tilapia Valdez

Tilapia fillets, 6 to 8 ounces each
1 pint heavy cream or 2 percent
  milk
3 ounces coffee liqueur or
  instant coffee crystals
1 tablespoon brown sugar
2 teaspoons salt
1 teaspoon black pepper

BATTER

1 cup coffee beans, whole
1 quart all-purpose flour
6 eggs, whisked
Salt and pepper to taste
4 ounces butter
1 cups vegetable off
2 ounces capers

Place coffee beans in a 350-degree oven for 5 to 8 minutes. In a resealable container, combine coffee beans and flour a day or two in advance (so flour can take on the flavor of the coffee). Rest at room temperature until needed. Next, combine cream, liqueur, sugar, salt and pepper in a mixing bowl. Using a whisk, blend until all is well-mixed. Immerse fish mixture, cover and marinate for a minimum of 20 minutes in a refrigerator. In a large skillet over medium high heat, heat vegetable oil. Prepare fish by removing it from cream mixture and place inside whisked eggs. Remove and return to flour. Add butter to oil and follow with coated fish, shaking off excess flour. Pan-fry on each side for about 2 minutes per side. Remove from fry pan and place on a paper towel. Pat dry and serve with capers.

Yields 4 servings