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...
The workers came and carpeted our Master Bedroom today. Yip-Weee!!!
As a thank you, I made them lunch which consisted of grilled chicken, potato salad and BBQ potato chips. They loved it.
Chicken leg quarters were on sale for $0.89 a lb. so I picked up 2 packages.
I cut them up
I rubbed them with a little oil and then some of this Smokey Mesquite Seasoning on both sides.
Put them on the kamado for direct grilling.
Once it started to flare up I closed the lid and they really started to smoke / steam.
After approximately 15 minutes I flipped them. (Flames started right back up)
They were up to temp after another 15 minutes and we ate. These two were leftovers.
I pulled them and will make something with this tomorrow.
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:
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.
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/)