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I decided to make a summer meal favourite to shake the winter blues with 4 weeks of cold miserable weather. Grilled Mango Chicken and Farro. This was actually a very labour intense meal with a lot of prep work being done in the morning. I used my Vitamix blender to make a mango sauce and marinade for the chicken. Mango Sauce (Blended) - 1/2 cup of Chicken Broth - 1//2 of Orange Juice - 3 cloves of Garlic - 3 tablespoons of fresh grated ginger - 1 Knorr Gelitan Bullion Cup (don’t use cubes) - Cup of Fresh Mango Cook in a Pot later - Add 3 1/2 teaspoon of Cornstarch in cold water add to thicken sauce as you cook it over the stove. Marinade Blended - 1 Cup of Pineapple - 1 Cup of Chicken Broth - 1/4 cup of Burbon of your choice - 3 teaspoons of brown sugar - 1/2 cup of Mango - A sprinkle of Dizzy Pig Pineapple Rub Ser Chicken in Fridge for 8 hours or more in Marinade The Instant Pot was used for the Farro. The Chicken was spun at 400 F on the Big Joetisserie. The Vegetables, Purple onions, diced mango and red peppers were done in Lodge double handle pan and the Zucchini was grilled next door to the pan. The light reflecting off the snow banks makes the Zuchinni glow like it’s radio active. Relax it’s just a bizzare lighting effect cause by my led lighting and reflections from a high pile of snow behind the grill as pictured below. The result is oddly glowing nuclear Zucchini when photographed. I plated everything up in layers like a professional chef topping it off with a dash of fresh cilantro. This was a marathon. The combination of an Instant Pot, a Kamado Joe and a Vitamix did make things a little easier. I can imagine it would’ve taken another hour without the Vitamix and Instant Pot in the mix.
Mango Jelly The kids made a lot of mango sorbet a few weeks ago. There was some left in the fridge but it was not being eaten as rapidly as it had been. And I was needing space in the freezer. Hey, let's make an Asian mango jelly. The sorbet was thawed and the sweetness level was adjusted. Time to get out the agar-agar. I used 'Telephone' brand powder - pretty commonly available. Based on weighing the puree at roughly 1500 grams I did a swag and guestimated I should use about half the 25 gram package. So 12.5 grams or 2 tablespoons could be about right. You have to stir and dissolve the agar into a boiling liquid so the mango puree mixture was slowly brought to a boil and the agar stirred in the slow boil puree for about 2 minutes. It was then quickly added to the silicon muffin pans. It filled about 1 1/2 pans at 1/3 cup per jelly. It starts to set pretty quickly. This is the pan right after filling. While it will set at room temperature the money shot lead photo and this dish of the jellies was after 20 minutes in the fridge. Texture was spot on - firm, slightly springy, and not set up like concrete. For the first time doing this type of jelly I think I got it right. There will be more of these type jellies in the future especially the multi-layer ones. Like the coffee and coconut cream Vietnamese one...
So ever since I got my tortilla press I’ve been on a taco spree. Sprout’s had Colossal EZ Peel Shrimp on special so I did a Caribbean spin on a taco, Jerk Shrimp Tacos with Mango Habanero Salsa and Fried Plantains. First I made up the salsa. Here are the ingredients: Chopped Add the zest of 1 lime Then add the juice and stir. Put this in the fridge to rest and get happy. Now I prep the shrimp. These were the EZ Peel Shrimp so they were very easy to peel and were already deveined. (Since I was grilling them I discarded the shells) Peeled and rinsed and into a bowl. Pour 1/2 cup of marinate over them and stir. Put this in the fridge to rest and get happy. Now I prep the plantain. Sliced up and season with Tajin. After everything was ready I made up some fresh tortillas and then skewered the shrimp. Since this was such a small cook I decided to use my Weber Jumbo Joe. I put a 3/4 chimney of lump of the gas burner to speed things along. Got it really blazing hot And pour into the Weber charcoal trays and put on the grill grate. Placed on the shrimp skewers for 2 to 3 minutes per side. Turned And they’re ready. Here they are plated with some Jerk Sauce, the plantains, mint garnish and a Sierra Nevada Ruthless IPA Here’s the Money Shot below. Squeezed the lime on them and proceed to eat some of the best tacos I’ve ever had. Off the charts good!
I’m planning a meal and one of the items I’ll need is some Mango Habanero Salsa to go with it. (I wonder what it will be. ) I searched the web for a recipe and found this one based off of one from Emeril Lagasse. (http://www.thetasteplace.com/2011/07/17/mango-habanero-salsa-maybe-too-hot-for-you/) Here are the ingredients. Every seen the inside of a Habanero? All diced up. Now everyone in the pool to get acquainted.