Chef Bobby Flay, Mesa Grill and Bolo, New York, NY.
Cumin Crusted Chicken with Cotija and Mango-Garlic Sauce with Green Onion Pesto Mashed Potatoes

If romance is the spice of life, then let that spice be cumin...Mangoes are thought to have aphrodisiac qualities, and garlic and onions should only be eaten with a loved ones.

Yield: 4 servings

Mango-Garlic Sauce
8 cups home made chicken stock, do not use canned for this recipe
8 whole black peppercorns
1 head roasted garlic, puréed
3 cups red wine vinegar
1 cup white wine vinegar
1 1/2 cup granulated sugar
3 mangoes, peeled, pitted and pureed
Salt and freshly ground pepper

Combine chicken stock, peppercorns and garlic in a medium saucepan and cook until reduced to 3 cups. Strain into a bowl. Place both vinegars in a separate medium-sized saucepan and cook until reduced by half. Add the sugar and mango purée and reduce to a sauce consistency. Add the reduced chicken stock and cook for 10 minutes over medium heat until thickened, stirring occasionally. Season with salt and pepper.

2 Tablespoons cumin seeds, toasted
1 cup fresh lemon juice
1/2 cup olive oil
2 Tablespoons honey Pepper
4 chicken breast, (about 8 ounces each) skin on and Frenched 3 Tablespoons olive oil 3 Tablespoons toasted cumin seeds, ground Salt and freshly ground
1/3 cup grated Cotija cheese (see note below)

Whisk together the cumin, lemon juice, oil, honey and pepper in a medium Baking dish. Add the chicken and turn to coat. Cover and marinate for 1 hour in the refrigerator.

Preheat oven to 400 degrees F. Heat large oven proof sauté pan over medium-high heat. Remove chicken from marinade and wipe off any excess. Combine the cumin, Cotija and salt and pepper in a small bowl. Dust the chicken on the skin side with the mixture.

Place the chicken, skin side down, in the pan and cook until golden brown, about 3-4 minutes. Turn over and place in the oven. Bake for 8-10 minutes or until just cooked through.

Note: Cotija is a cow's milk cheese from Mexico, also known as Queso Añejado (aged cheese). It comes soft, like Feta or very firm, like Parmesan. We use the firm type for this recipe. It is crumbly, pungent and salty.

Green Onion Pesto Mashed Potatoes

2 Tablespoons pumpkin seeds
2 cloves garlic
6 spinach leaves
3 Tablespoons chopped cilantro
6 green onions, coarsely chopped
3 Tablespoons fresh lime juice
1/4 cup olive oil
3 Tablespoons grated parmesan cheese
2 Tablespoons honey
Salt and freshly ground pepper

Combine pumpkin seeds, garlic, spinach and cilantro in food processor and process until smooth. Add green onions and lime juice and process until smooth. With the motor running, slowly add the oil. Add the parmesan, honey and salt and pepper and pulse several times until combined.

4 pounds Idaho potatoes, peeled and cut into large cubes
Salt and freshly ground pepper
4 Tablespoons unsalted butter
1 cup heavy cream, scalded
Green Onion Pesto

Place potatoes in a large pot of salted water and bring to a boil. Cook until soft, about 25-30 minutes. Drain well and run through a food mill into a large bowl. Stir in the butter and milk and mix until combined. Swirl in the pesto and season with salt and pepper to taste.