Mango Salsa

8 09 2016

A friend of mine always makes this salsa when we come to visit her in Reno. It is so delicious that everyone puts it on everything and if all else fails, just eat it with a spoon. It is simple to make but requires delicious mangoes.

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Categories : Sauces/salsas, Uncategorized

Mango Cilantro Sauce

25 04 2011
I used this sauce on Jerked Ono which I cooked on the barbecue for Easter dinner. We all that the sauce was fabulous and would work great on grilled vegetables or any grilled fish or even in fish tacos. It is easy to make in a blender.
 

1 jalapeno chile

2 cloves garlic, peeled

1 large ripe mango, peeled and pitted

1/4 – 1 cup coconut milk, to taste

2 – 4 tbsp lime juice, to taste

sea salt , to taste

1/4 cup chopped cilantro

Put all the ingredients in the blender except the cilantro. Blend until smooth. Adjust flavor by adding more coconut milk, lime juice and sea salt to the desired flavor. If too thick, blend in a little water. Mix in the cilantro and serve. Refrigerate if not serving soon.

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Categories : Barbecue, condiment

Grilled Ono (Wahoo) with Mango Salsa

5 04 2011
We have been enjoying a lot of fish on the barbecue this week. We started off with Mahi Mahi and moved onto Ono. Ono is also known as Wahoo and is very popular in Hawaii. It is a very dense fish and is perfect for grilling. I would say it more dense than any of the steaky fishes like swordfish or tuna. This pairs nicely with a tropical salsa or try it with the mango sauce I used on the Mahi Mahi.

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Categories : Barbecue, Main Dish, Seafood

Grilled Mahi Mahi on Curried Quinoa with Mango Lime Sauce

5 04 2011

I have found the best fishmonger here in Florida, and I am getting to experiment with all kinds of fish. I think I like to grill fish best. So Mahi Mahi is a perfect fish for on the barbecue. I was inspired by a recipe I found for curried couscous but I think the quinoa is even better. We served this outside surrounded by tiki torches. I felt like I was at a Hawaiian Luau.

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Categories : Barbecue, Indian, Main Dish, Seafood

Sunrise Shake

2 06 2010
In the summertime, we love to make lots of healthy smoothies. My 15-year old son has mastered the art of cracking open a fresh coconut. One word of warning: don’t use a really good knife because it may get chipped a bit. I use a cleaver style knife. You can find some videos on youtube for how to open a fresh coconut. I like this video. She does a great job explaining about the young coconut.
http://www.youtube.com/watch?v=QPvhxeg_PUA&feature=related
This shake has a great tropical taste and is super healthy for you.  Coconut water and coconut meat are used in a lot of raw cooking so it is worth taking the time to master that art of coconut opening.

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Categories : Smoothies

Papaya or Mango Salsa with Honey Ginger Balsamic Vinegar

1 04 2010
Here is a salsa I made to feature EVOO’s Honey Ginger Balsamic Vinegar. It was delicious. I served it on grilled black cod. It would also be good on grilled shrimp or scallops or try it with spring rolls or even dumplings. Today I had it for lunch on top of  smoked salmon and cream cheese on toast. The Honey Ginger Balsamic Vinegar added a nice sweetness to the salsa.

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Endive Spears with Cheese, Pecans, Mango and EVOO Honey Ginger Balsamic Vinegar

29 03 2010

Serves 8 as an appetizer

4 heads of Belgian endive, separated into spears and washed

8 oz. whipped cream cheese

½ cup toasted pecans, coarsely chopped

1 mango, cut into ¼” cubes

1 tsp. grated fresh ginger (optional)

EVOO Honey Ginger Balsamic Vinegar, to taste

In a mixing bowl, blend together the cream cheese, pecans and mango pieces. If you want a stronger ginger taste, add in the optional grated fresh ginger. Spread some of the cheese mixture onto each endive spear. Lay them out decoratively on a platter. Then, drizzle a small amount of the Honey Ginger Balsamic Vinegar on each spear. Serve immediately.


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Categories : Appetizer