August 22nd, 2011
I had to laugh. I got an e-mail from the Delray Beach Green Market. This market is the one I visit when in Delray Beach, Florida. Just like the markets in Delaware, it is that time of the morning when you can stroll and get fresh baked goods, produce, and flowers, while sipping your coffee. Great way to start the day, by the way.
I laughed because it said that in August, in South Florida, the mangoes are falling off the trees. Ha ha. Here, in Delaware, I found that Giant was having a sale; 4 for $5.00. I bought them. Why not? I love mangoes, probably as much as I love ice cream.
Growing up in Puerto Rico I remember sitting with a bag of mangoes and just diving into them; peeling them with my teeth; eating that sweet flesh. I am not kidding, no knife was needed. Some of the mangoes had fibers and some of them were just perfectly round.
If you do want to know how to eat a mango without getting messy, then go to You Tube and on the search put How to Eat a Mango. There is an informative video for you to check out. Still, in my book, you need to get messy!!
In a perfect world I would love to pick them directly from the tree. But, since beggars can’t be choosey, then a grocery store is probably the best bet on my neck of the woods.
Mangoes are native of India and are the most cultivated fruit of the tropical world. Full of vitamins, as well.
The Fresh Mango Salsa is one of those that you can add a little bit of this or a little bit of that. You want a little more of a kick? Then, add more jalapeno. Don’t like the cilantro? Well, then you know what to do, but it does add so much.
The Mango Salsa is very versatile; on fish, pork, hamburgers, salads, omelettes, corn chips, or you can do like I did and top corn fritters with it.
Mango Salsa
1 mango, peeled, chopped
1/4 cup finely chopped red bell pepper
2 green onions, chopped
2 tablespoons chopped cilantro
1 fresh jalapeno, chopped (I used canned jalapeno wheels; chopped)
2 tablespoons lime juice
1 tablespoon lemon juice
Mix all ingredients in a medium bowl. Cover and allow the salsa to rest at least 30 minutes before serving. It is really good. I love the combinations of the jalapeno, mango and cilantro along with the citrus flavors of the lime and lemon juices.
Corn Fritters
When I first came to Baltimore in 1976 someone introduced me to a place in Maryland that used to serve Whiskey Sours with a basket of corn fritters. I always remember that and as I made them, my thoughts went back to those times long ago.
There are so many recipes for corn fritters. I have to use gluten free flour so I decided to use Pamela’s Baking & Pancake Mix. This mix is for waffles, cookies, crepes, muffins, and more. When I saw that it said “and more”, I made the corn fritters using:
1 cup of Pamela’s Mix
1 large egg
1/4 cup milk
1 tablespoon sugar
1 can corn, drained
You want the mixture to be nice and thick in order to drop them by the spoonfuls in hot oil.
Fry them until they achieve a nice golden brown color. Careful not to burn. Place on paper towels to drain. Then, just serve them like I did; with the Mango Salsa. Could be an appetizer, a tapa, or a side dish.
Corn fritters go well with ham or poultry. But, they are delicious with maple syrup, butter or jelly.
Traditional Corn Fritter Recipe
1 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 (20 ounce) can cream-style corn
1/2 cup canned corn, drained
1 egg, slightly beaten
Sift dry ingredients.
Combine corn and egg. Stir corn and egg mixture into sifted dry ingredients until just blended.
Drop batter by tablespoons into hot oil. Fry for a few minutes, turning once during frying. Drain on paper towels.
Note: Since we have an abundance of corn in the summer, using fresh corn is the way to go. In a hurry? Use canned corn.
Enjoy and make it your own!!…Talk to you later…
July 13th, 2011
Woke up early in Delray Beach, Florida. There was a plane to catch. Comfortably seated on Southwest with 2 well behaved boys next to me. That’s when the screams started. Not an emergency; a little toddler. She screamed for over an hour and she was in closed proximity to my seat.
And, guess what? Upon landing, she decided to fall asleep. You know what my thoughts were, right?
After driving for a few hours I was received in Rehoboth with the question I had not heard for a whole week. What’s for dinner? A blank look is what I returned. I regained my composure. Yeah, it was back to reality. Off to Giant I went and the following recipe is what I thought would be good for dinner.
Pork Chops with Caper Sauce
4 lean pork chops, about 1 1/4 inch thick
salt and pepper to taste (optional)
2 tablespoons salad oil
1 cup chopped onions
2 tablespoons finely chopped garlic
2 tablespoons red wine vinegar
1 cup of chicken broth
4 tablespoons of drained capers
1 tablespoon Dijon mustard
1 tablespoon tomato paste
2 tablespoons of fresh sage
1 tablespoon butter
parsley for garnish
Heat salad oil in a skillet large enough to hold chops in 1 layer. Add chops and cook over medium-high heat for 7 minutes on each side. They should be lightly browned.
Remove chops and keep warm. I just put them on a plate.
Since the chops should be lean, no need to pour off excess fat from the skillet. Add onions and garlic and cook until wilted.
Then, add vinegar, cook for a minute or so. Continue then by adding the chicken broth, capers, mustard, tomato paste and sage. Cook for about 3 minutes or until nice and hot but not boiling.
Reduce heat to low and add the pork chops with any juices that accumulated on the plate back into the pan and heat. Swirl in butter and check the seasonings.
This sauce is so delicious. And, the recipe can easily be doubled. I usually do that because I like a lot of sauce with the pork chops.
I mashed yams, put a little brown sugar and that was our dinner this evening.
Garnish with a little bit of parsley, if you want.
Note: This recipe is gluten free. If you don’t like yams, then you know what to do; mashed potatoes, rice, or polenta.
Talk to you later….Remember to make it your own….
May 12th, 2011
This is one of those recipes that surprised me. I had never tried it. I picked it up at the grocery store and made it my own. A little more of this here and a little less of that there.
It is pretty easy and versatile. It can be used as a side dish. That’s exactly what I did, except that I paired them with my softshells. Too much of the same colors on the plate. I admit that I ruined my softshells by dusting them in cornmeal and spices. When will I learn that the best way to enjoy softshells is by sauteeing them on their own. They are so wonderful that not additives are needed.
The stuffed poblanos could be also good as a side dish for barbecued meats. On their own they would make a light lunch or dinner, accompanied, perhaps, with sliced tomatoes or any other salad. The perfect meatless meal.
A poblano is a mild chile peper from Puebla, Mexico. When it is in dry form, it is called ancho chile.
Predominantly mild, at times one might surprise you and give considerable heat; otherwise, don’t worry about it.
This recipe called for Poblanos or Cubanelles. I like the poblanos intense green color. Visually, I go more towards them. In the end, it is a matter of whether you can find one or the other in your friendly grocery store.
Stuffed Poblanos
1 jalapeno pepper, stemmed, halved and seeded (fresh or canned)
2 large cloves of garlic (optional, but it does add to the dish)
1 can (14 1/2 oz) stewed tomatoes, no salt
1/2 cup vegetable broth
3 tablespoons chili powder (if you want to use less, well, you know what to do)
2 cups cooked brown rice
3/4 cup frozen or canned corn
2 tomatoes, chopped
1/2 onion, chopped
2 egg whites
1/4 tsp. salt, optional
4 large poblanos, stemmed, halved lengthwise, seeded
3/4 cup shredded Monterey Jack cheese with hot peppers (it is not hot)
Pre-heat oven to 400 degrees.
Combine jalapeno pepper, garlic, stewed tomatoes with juice, broth, and 2 tablespoons of the chili powder in a food processor or blender. Process to get a consistency of medium to coarse texture. Pour into a 9″ x 13″ glass baking dish and set aside. Easy, isn’t it?
Mix rice, corn, chopped tomatoes, onion, egg whites, salt, and remaining tablespoon of chili powder in a bowl. Then, spoon about 1/2 cup of the stuffing into each poblano. I filled them up pretty high and then placed them stuffed side up in the baking dish.
Cover with foil and bake about 40 to 45 minutes. Then remove foil and sprinkle the peppers with the cheese. Bake another 5 minutes or so, or until the cheese melts.
Serve peppers with the sauce.
Note: This recipe is gluten free.
Enjoy….talk to you later….
May 1st, 2011
Chilly and rainy, don’t you think? I had seen this recipe in a Cooking Light Magazine but I changed it all around. Different chiles and chicken broth used instead of water. It is also “wet” instead of the traditional dryer version.
A Paella is a Spanish dish from the city of Valencia. It is served as a main course. There are 3 types: The Valencia Paella, the seafood paella and the mixed paella. But, there are many other variations, as well. The key ingredient? Olive oil and saffron.
I hope you like this one; perfect for tonight’s weather.
“Wet” Paella with Green Chiles, Corn and Clams
3 tablespoons olive oil
2 cups yellow onion, chopped
3 garlic cloves, minced
1 can of whole green chiles, chopped (usually 2 or 3 per can)
1/2 tsp. salt (optional)
1/2 teaspoon, black pepper, divided
3/4 cup short-grain brown rice.
1/2 teaspoon, saffron threads, crushed
2 1/2 cups low sodium broth (If you want the regular, well you know what to do.)
1/8 teaspoon ground red pepper
1 1/2 cups corn (fresh, frozen or canned)
1 cup cherry tomatoes, halved
2 lbs. littleneck clams
A sprinkle of parsley for garnish.
Lemons wedges on the side
Pre-heat oven to 350 degrees.
Heat oil in an ovenproof skillet over medium-high heat. Add onion, garlic, green chiles, 1/2 teaspoon salt (optional), and 1/4 teaspoon black pepper. Saute for around 3 minutes.
Add rice and saffron. Cook for about 2 minutes, stirring constantly. Then, add two cups of the chicken broth, 1/4 teaspoon black pepper, and red pepper. Bring to a boil. Cover.
Bake at 450 degrees for 50 minutes or until rice is done.
Stir in the corn and tomatoes and 1/2 cup of chicken broth. Then, nestle the clams into the rice mixture.
Keep baking at that same 450 degrees for another 12 minutes or until the shells open. Then, take the ovenproof skillet out of the oven and discard any unopened clams.
Place skillet on top of the stove. Cook without stirring on medium-high heat for about 10 minutes or so, covered.
You can top it with parsley and serve it with a wedge of lemon.
It will serve 4.
Please note that this dish is gluten free.
As usual, the best way is to make it your own, just like I did. This dish hit the spot tonight.
April 16th, 2011
I don’t know what happened to our spring weather. It seems, no sooner do I put my fleece in the closet, I have to take it out again. Damp, chilly, soon to be a rainy day. I tried this recipe, changed it and added a few things. You know, made it my own. Hope you like it.
Pork ‘N Cabbage Casserole
6 slices bacon
6 country-style pork ribs
1/4 teaspoon pepper
1 bag of coleslaw mix (14 or 16 ounce bag)
1 large onion
1 cup sauerkraut, drained
1 apple, chopped (I chose a Gala because I am hooked on those apples)
1 cup julienne carrots (easier from a 10-oz bag than doing it yourself)
3/4 cup apple cider
2 tablespoons brown sugar (I used Splenda blend)
1/4 to 1/3 cup of Apple Cider vinegar
1 1/2 tsps. caraway seed
Pre-heat oven to 350 degrees. Butter a deep 13 x 9 baking dish.
In a large skillet, cook the bacon until crisp. Remove from skillet, place on paper towels and then crumble and place in a small bowl. Wait, don’t throw the grease out.
Sprinkle the ribs liberally with pepper. You do not need salt; there is enough in the bacon.
Then, in the bacon grease, sear them over medium high heat 3 to 4 minutes. You might need to do them in 2 batches. I know, bacon grease, is not good but everything in moderation right? You would not eat this every day. So splurge a little.
Cook the ribs on the skillet turning them just once. Take out and put it the baking dish. Continue with the next batch, if you need to.
Don’t throw the drippings out, you still need them.
In that same skillet, cook coleslaw mix and onion over medium heat for about 3 minutes, or until softened and wilted. Remove from heat.
Add to the cabbage mixture, bacon, sauerkraut, apple, carrots, cider, brown sugar, vinegar, and caraway seeds. Mix well and adjust seasonings. You might want more vinegar, brown sugar or caraway seeds. If you do, then you know what to do.
Then, spoon that mixture on top of ribs.
Cover, bake for 45 minutes. I baked mine about 1 hour, though.
I did not serve anything else with this dish. If I had served it for guests I would have added a salad or a green vegetable but it was substantial and enough for my family.
Make sure you spoon some of the juices on top. They are so good; a little tangy.
Note: This recipe is gluten free. Make sure you read the sauerkraut and bacon labels.
Enjoy!!! Talk to you later…..
April 6th, 2011
The day I made this recipe was a chilly evening. Easy and ready in about 45 minutes to an hour.
A Chicken Divan was made originally with a very rich Mornay Sauce. Some people use canned cream of mushroom soup, mayonnaise, sour cream, and cheese. Calories? You bet!!
This dish was first featured at the Divan Parisien Restaurant in New York City. Guess what? I have my own version, which is a combination of recipes and the chicken is chopped.
Chopped Chicken Divan Casserole
1 package of broccoli florets, steamed in the microwave
4 boneless chicken breasts, chopped in bite size pieces
White Sauce or Mornay Sauce
A White Sauce is also a Bechamel Sauce. It becomes a Mornay Sauce because of the addition of cheese.
1/2 stick butter
1/4 cup flour
1 1/2 cup of half and half
1/2 teaspoon nutmeg
1/2 teaspoon salt (optional)
1 teaspoon pepper
1/2 lb. Gruyere cheese (1/4 lb. Gruyere Cheese and 1/4 lb. Parmesan, if you want to), grated
1/4 cup Sherry
Melt butter in a sauce pan. Stir in flour and half and half until thickened. Add the remaining ingredients until everything thickens.
Pre-heat oven to 350 degrees. Placed the already microwaved broccoli florets in a buttered baking dish.
Top with chicken. Then top with the already made Mornay Sauce. Sprinkle with pepper and even some Paprika, if you would like to give it more color.
Place in the already pre-heated oven for about 45 minutes but it could take one hour. You want it just browned.
This casserole can be served with rice but I chose to serve it with plantains. In Puerto Rico they are called Aranitas or Spiders. I don’t know what I would call mine.
2 green plantains
oil for frying
The easiest way to peel green plantains is to cut the ends off and place them one by one in the microwave for 1 minute. Give it a cut lenthwise just enough to be able to peel the skin off.
Heat oil for frying.
Grate the plantains and form a nest in your hand. Fry until they are a rich golden color. Turn over and fry for a couple of more minutes. Take out and put on paper towels. Sprinkle with salt and pepper.
Mine came out more like flattened ball so you decide if you want that or a nest. Once you get the hang of it, you will see why plantains are a comfort food in many countries. Just like potatoes.
P.S. I used a gluten free flour in my recipe, so this one is gluten free.
Make it your own….and enjoy…
March 24th, 2011
Last night the weather was stormy, rainy and chilly. There is something about comfort foods. Some of them stick to your ribs more than others. This recipe is so easy and in the oven in no time.
Sausage Cheese Grits Casserole
1 cup Old Fashioned Grits
1-1/2 cups extra sharp cheddar cheese, grated
1/4 butter or margarine
1 lb. sausage, browned (I used Jimmy Dean’s with sage)
4 eggs, lightly beaten
1 cup milk
3 cups water
1/2 tsp. salt (optional)
2 tsps. Tabasco (optional)
Pre-heat oven to 350 degrees.
Grease a 3-quart baking dish.
In a frying pan, cook the sausage breaking it down into small pieces, until it browns.
In a 3-quart saucepan, bring water and salt to a boil. Slowly add grits, stirring constantly for about 4 minutes. Reduce heat, cover pan, and continue cooking for about 15 minutes, or so. Remove from heat.
Add 1 cup of cheese and butter or margarine; stir until smooth and well blended.
Add sausage, eggs, milk and Tabasco. Mix well. Pour mixture into prepared baking dish and sprinkle with remaining 1/2 cup cheese.
Bake at 350 for 1 hour or until it is golden brown.
Add your favorite salad or veggie and you have a meal!!
Serves 6.
Note: Even though the Tabasco is optional, it does give it a nice kick. I thought I would add next time a few chopped jalapenos and elevate it to a different heat index. I don’t know, making it my own, I guess.
And, guess what? This recipe is gluten free.
March 19th, 2011
The other day someone asked me on Facebook if I cooked. I guess they see that I am reviewing restaurants; so the cook is off again. Well, I do love to cook; experiment with new recipes. I find it rewarding. Too many times, too rewarding, and then back on the diet I go.
I bought the cookbook that is fairly new called Tastes of the Season. The recipes are favorites from the Delray GreenMarket. You can get the book by on-line at www.delraycra.org. I am always buying cookbooks and I read them like novels.
The Curry Mango Shrimp recipe I made it my own by changing it a bit. It was delicious, though. Hope you try it and like it.
I love a good mango and I was lucky to get a ripe one at the store.
Curry Mango Shrimp With Coconut Basmati Rice
1 cup diced mango
juice of enough limes to make about 6 tablespoons
3/4 cup of orange juice
2 tablespoons olive oil
1 tablespoon butter
1 1/2 tablespoons grated ginger (More? Go ahead.)
1 teaspoon curry powder (if you think you want more, then you know what to do)
1 lb. medium shrimp, peeled and deveined (you may use any size)
1 cup chicken broth
1 cup uncooked basmati rice
1/4 tsp. salt (optional)
1 cup coconut milk
6 tablespoons green onions, chopped
2 tablespoons fresh cilantro, chopped
In a small bowl, make the marinade by mixing together the mango, lime juice, orange juice, olive oil, ginger and curry powder.
In a medium bowl, add the cleaned shrimp and half the mango marinade, cover and let it stand for about 20 minutes or so.
In the meantime, make the Coconut Basmati Rice by combining chicken broth, coconut milk, salt and rice in a medium saucepan.
Bring to a boil, cover, reduce heat, simmer 20 minutes or until liquid is absorbed and rice is tender. Stir in green onion and cilantro. Keep warm.
Heat large frying pan to a medium to high heat. Then add the tablespoon of butter, melt. Add the shrimp and mango mixture and cook for about 5 minutes or longer until the shrimp are nice and pink.
Then add the rest of the mango marinade. Heat and serve over the rice.
I wanted to add more colore and decided on brussel sprouts. The little ones that you can heat in the bag. A little butter; very sweet.
This recipe serves 4. Easily doubled.
This recipe is gluten free.
Talk to you later…enjoy…
P.S. Remember that AboutMyBeaches is on Facebook.
 
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