Showing posts with label mango. Show all posts
Showing posts with label mango. Show all posts

Thursday, April 30, 2015

Mango-Avocado Salsa #recipe @LucyBurdette



Salsa with Yellowtail



Ignore the ginger, I changed my mind on that!
LUCY BURDETTE: I'm headed to the Malice Domestic traditional mystery conference today, so I thought I'd share a really easy recipe. I know, what sense does that make, right? But some night when you're pressed for time and want to quickly dress up a piece of fish or some shrimp, you'll be glad to have this one in your hopper.

Ingredients

One large ripe mango
One ripe avocado
1 tablespoon minced red onion
1 tablespoon minced jalapeno
2 tablespoons chopped fresh cilantro
Two key limes
1 to 2 teaspoons orange flavored olive oil
Salt-and-pepper to taste

Putting this together is so easy, it's almost embarrassing: Cut the mango and avocado into small chunks. Mix this gently with the onion, cilantro, and jalapeno. Squeeze the key limes over the top and drizzle all with the olive oil. Then salt and pepper to taste.

Voila--salsa! You can serve this with pan fried yellowtail snapper or Key West pink shrimp. You could even serve it with tortilla chips as an appetizer. No one would complain!

When she is not blogging and cooking, Lucy Burdette writes the Key West food critic mysteries.

Fatal Reservations, the sixth book in the series, will be in bookstores on July 7, but you can certainly order it now!


Thursday, April 2, 2015

Easy Mango Sauce #recipe @LucyBurdette


LUCY BURDETTE: It seems to be mango season around Key West. Being a good detective, I make that deduction when I see piles of them at the now weekly farmer's market at Bayview Park. 


The market showcases plenty of great produce, but lots of my favorite vendors are there, too, like Mozzarella Mark and the Pickle Baron. 

And also there's a guy who sells irresistible gumbo, and another stall selling Indian food, and olives and smoothies and all kind of cheese.

Anyway, the piles of mangoes launched me on a mango theme. You might have noticed the sauce I served alongside the almond cake last week. Now here's how to make it. It could not be easier.

Ingredients

1 Mango
1 Tbsp powdered sugar
1 Tbsp orange juice

Peel one ripe mango and cut away the flesh from the weird hard core. Since you are basically pureeing the fruit, you don't have to worry about making it pretty.

Drop the mango into the food processor with 1 tablespoon powdered sugar and 1 tablespoon orange juice. Whirl it until smooth. That's it!

I would serve  this with ice cream, a plain cake, or even mix it with some plain yogurt and voila--smoothie.

Lucy Burdette writes the Key West food critic mystery series.


 Fatal Reservations, the sixth book in the series, will be in bookstores on July 7, but you can certainly order it now!



Thursday, March 6, 2014

Buttery Cornbread with Mango and Jalapeno @LucyBurdette and a #Chat







LUCY BURDETTE: First things first--congrats to Daryl Wood Gerber and Peg Cochran for their new books this week--can't wait to dig into those!

Readers of this blog may not realize what goes on behind the scenes in this blog--maybe it's like sausage-making, right? Better not to know too much:). But my pals at Mystery Lovers Kitchen had a funny chat online last week--we thought you'd like hearing a little of it...the wacky minds of mystery-writing foodies. We're always thinking of you!

SHEILA: I'm still taking pix for this Friday's post. Do we all just take pix at every meal? I took a picture of my drink at a restaurant last night. Weird.

MARY JANE aka VICTORIA: Pix all the time! Not even the vegetables have any privacy, Sheila.

LUCY: Definitely no privacy for YOUR vegetables MJ! My husband gets alarmed if I don't take pix--he thinks the meal will surely be sub-par:)

KRISTA: LOL. I take pics of other things, too. Snowy limbs, flowers, birds, funny stuff I see. You just never know what you’re going to need.

MARY JANE: Right now there are guys trimming branches around our Hydro lines (as electric lines are called up here in Ontario.) I'm taking pictures. They are waving--probably dangerous. Not sure how to make this into a blog unless it's I'm Sure Glad I Have My Job.

SHEILA: Did you take them snacks? How about a post on what linemen eat?
 

Okay, back to the business of recipes. I'm a few months late with this cornbread recipe--you could have used it last fall when you were making your stuffed pumpkins and cornbread-sausage Thanksgiving stuffing! But after the winter most of the country has had, I decided to jazz it up with a go-away winter zippiness that comes from mangos and jalapenos. We've had some fabulous mango bread from our local bakery, Cole's Peace in Key West, and I thought, why not cornbread?

INGREDIENTS

3/4 cup cornmeal
3/4 cup flour
1 and 1/2 Tbsp baking powder
1 Tbsp sugar
1/2 tsp baking powder
1/2 tsp salt

2 large eggs
1 and 1/2 cups milk, plus 1 Tbsp white vinegar
3-4 Tbsp butter
1 jalapeno pepper, chopped
1/2 ripe mango, chopped 

Mix the dry ingredients. Add the vinegar to the milk and wait a bit for it to thicken. (I've given up buying buttermilk, as I wasted too much of it.) Beat the eggs into the milk, add this to the dry mixture and stir until combined. Then stir in the mango and pepper.

 
Meanwhile, heat the oven to 400 degrees. Drop the butter into the 8x8 inch pan you will use to bake, and melt it by popping the pan into the oven for a few minutes. Pour the cornbread batter into the prepared pan and bake 15 to 20 minutes until slightly brown. Serve hot, with more butter if desired. (We found we didn't need it.)

It was wonderful with chili, but I bet it would be delicious with eggs or all by itself as a mid-afternoon snack. Heated up with a little honey slathered on?













Lucy Burdette is the author of the Key West food critic mysteries. MURDER WITH GANACHE is in stores now!

Follow Lucy on Facebook, or Twitter, or Pinterest! She loves it when you pin her stuff:) 




PS I should warn you all that I'm taking a two-day class in 
iPhonography--that is how to take better photos with my iphone. Snapseed, Hipstamatic, Dynamic Light, Image Blender...oh my poor brain is spinning...See what you think about this piece of mango cornbread, compared to the one above...I'm going to try some things out on you, and hopefully the photos will get better, not worse!

Wednesday, September 18, 2013

Chicken Mango Salad and Friends



Here’s to friendship!

I had this salad at Julienne’s To Go Restaurant, a lovely sidewalk restaurant in San Marino, California. An author friend of mine, Georgia Jeffries, turned me on to it. Georgia and I met way back when she was writing TV series and I was just getting started as a writer. While waiting for my first novel to get attention, I was transcribing scripts for people that wrote novels and screenplays by hand. Georgia was one of those people. She preferred pen and yellow lined paper. What a wonderful spirit she has. What a career she has had. I’m thrilled to have reconnected with her. She’s now an instructor at USC as well as a budding novelist.

Julienne’s offers a wide variety of things on its menu. It also has an adorable deli, with fabulous bakery
goods, and delicious takeout – straight off the menu. In addition, they offer cookbooks and cute plates and cookware for sale. Oh, gee, why would I have been interested in this place, right?  LOL   It’s like a mini Cookbook Nook! Delightful.

I hope you enjoy the remix of the salad. I did my best to create it as served.

Chicken Mango Salsa Salad

Salad Ingredients:
Serves 2 as an entree

2 cups Romaine lettuce
2 boneless chicken breasts
1-2 tablespoons olive oil
1-2 tablespoons balsamic vinegar
Salt & pepper to taste
1 avocado, peeled, pitted and sliced
8 asparagus, cooked al dente
1 mango, peeled, pitted and sliced
Mango salsa *recipe below
4-8 baby tomatoes for decoration

Directions:

Make mango salsa, *recipe below.  Set aside.

To cook asparagus al dente:

Remove stalks from asparagus (snapping to do so).
Bring sauté pan with an inch of water to a boil. Add the asparagus. Cook for 2 minutes, no more. Remove from heat. Pour off hot water. Rinse asparagus in cold, cold water. Set aside.

To cook chicken:

Preheat oven to 300 degrees. Set chicken breasts in foil. Douse with olive oil and balsamic vinegar, salt and pepper. Cook for 30 minutes.



Remove from foil and put on a hot grill for 5-10 minutes a side, depending on your desire for charred exterior.  Remove from heat. Cut into 6-8 slices.

To construct salad:

Place torn Romaine lettuce on plates. Lay out slices of avocado, asparagus, mango, chicken, and baby tomatoes. Heap mango salsa on top of chicken.



Serve with a crisp pinot grigio!


Mango Salsa

Ingredients:
½ yellow or red onion, chopped fine
1 tablespoon oil
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
½ teaspoon thyme
½ teaspoon cinnamon or cloves
4 thick slices mango, chopped
½ tomato chopped fine
1 tablespoon fresh basil, chopped

Directions:

Cook chopped onion in oil until wilted.  Add brown sugar, vinegar, thyme, cloves.  Cook one minute.  Remove from heat.  Toss in mango, basil and tomatoes and toss until combined.



Ooops. Forgot to get picture of the salsa other than on top of the salad. Revert to top of blog to see. :)


* * * * * * * * *

The first book in A Cookbook Nook Mystery series is out!!


FINAL SENTENCE
You can order the book HERE.

It's set in the fictional coastal town of Crystal Cove, California and features Jenna Hart, a former advertising exec who returns home to help her aunt open a culinary bookshop and café.

The 4th in A Cheese Shop Mystery series is out, too! 
TO BRIE OR NOT TO BRIE
Click here to order the book.  

Next up: DAYS OF WINE AND ROQUEFORT, coming Feb 2013. Click here to preorder. INHERIT THE WORD, coming March 2013. Click here to preorder.


You can learn more about Daryl by clicking this LINK. "Like" my page on Facebook and "follow" me on TwitterAnd if you haven't done so, sign up for the mailing list so you can learn about upcoming events, releases, and contests! You can also follow and "like" Avery Aames the same way:  Facebook and Twitter

















Thursday, July 19, 2012

Mango Margaritasicles

Mango Margaritasicle
Apparently, in the world of food blogging, last summer was the summer of the boozy popsicle.

Somehow I missed it.

Which is a terrible shame because I am quite enamored of the idea of boozy popsicles.  First, booze.  Second, -sicles ... as in popsicles, as in cold, refreshing, child-like fun.  What's not to love here?




So I decided that boozy popsicles need not go out of style after a single season. I dub boozy popsicles the classic pearl choker of the culinary world (potentially a little dated-looking but never truly unfashionable)

Here's my contribution to the host of options out there:  mango, lime, and tequila coming together in a popsicle that is as visually playful and refreshing as it is tasty.  And boozy.  (Actually, each popsicle contains about 1 1/3 Tbs. of alcohol, so don't worry about getting blotto on these ... assuming you limit yourself to one or two in a sitting.)

Note that I came late to the party and had a hard time finding any popsicle molds, so I improvised.  Many years ago a friend taught me how to stick a plastic knife through the foil top of a container of pre-mixed yogurt and freeze it into a sort of yogurt-pop, so I employed that technique to make my pops.  They don't look as lovely as they might, but they hold up well and I don't have to store the special -cicle making equipment.

Mango Margaritasicles

3 c. fresh diced mango (or 4 c. frozen, and then thawed - it will reduce in size)
1/4 c. lime juice
1/2 c. tequila

6 popsicle molds OR 6 dixie cups and 6 plastic knives

Puree the mango in a food process.  It should make about 2 cups of puree.  Mix in lime juice and tequila until well blended.  Pour into popsicle molds or dixie cups (a scant 1/2 c. per popsicle will yield 6, but there's no need to be precious about making it all come out even).

Mango puree with the dixie cups at the ready.

Fill cups not quite half full.

Cups covered with foil, knives gently inserted.


If you're using the cups, top each with a small piece of aluminum foil.  Crimp around the top so the foil stays in place.  Using a real, sharp-tipped knife, make a tiny slit in the top/center of each piece of foil.  Using that slit as a starting point, gently insert a plastic knife into each cup, careful not to tear the foil any more than necessary.  The foil and the viscosity of the fruit puree should keep the knives upright.  Gently place the cups (or molds) in your freezer and allow to freeze solid (about 6 hours).  To remove from cups, remove foil and use kitchen shears to snip the edge of the cup.  The rest should just peel away.