August 22nd, 2011

Mango Mania!!, Recipe, A Versatile Mango Salsa, Easy, It’s that Time of the Year…On Corn Fritters?

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…

May 21st, 2010

Bold Latin Flavors, Plantains, Mangoes, Puerto Rico, Los Igualitos, Again?

After 13 years not being in the Isla del Encanto, I find myself going there again after 6 weeks.  Is it the calling of the Island, or the reunion of the “Igualitos”?  You are wondering what in the world are the “Igualitos”.  Well, these are the friends I grew up with in Humacao, on the eastern side of the Island.  They are truly the core of my friendships so long ago.  I have not seen a lot of them in probably 35+ years. 

The word “Igualito” means the same.  I doubt it very much if we are the same; so many of us have gone through a lifetime of experiences.  And, regarding appearances, well I am sure we have changed a lot, as well.  It will be interesting.

What I have been finding out since I reunited last year with some of these friends, is how easily we have picked up again.  It is like we saw each other just yesterday.  Someone said, some time ago, well if I have not seen them in all those years, why bother?  I don’t agree.  The connection is always there.  I don’t know if it is nostalgic or not, but I am really looking forward to it.

One of my favorite fruits in Puerto Rico is the local mango.  I like the round ones; no fibers, just very meaty.  Mangoes are one of the most extensively exploited fruits for food, juice, flavor, fragrance and color.

There is a very good recipe called Coconut French Toast with Mango.  The recipe comes from a cookbook called Isabel’s Cantina and here it goes:

1 cup canned coconut milk

2 tablespoons sugar

4 large eggs

1 1/2 cups shredded sweetened dried coconut

6 thick slices of crusty bread

6 tablespoons unsalted butter

Maple Syrup

1 mango, peeled and sliced

1/2 pint raspberries

In a shallow bowl, whisk together the coconut milk, sugar and eggs. 

Spread out the coconut on a plate.  Dip the pieces of bread in the egg mixture and then dip in the coconut, amply coating the bread.

Melt the butter on a griddle or in a large skillet over medium-high heat.  Place the slices of bread on the griddle and cook until the coconut is golden brown, about 4 minutes.  Flip and cook until the other side is golden and the middle isn’t soft or soggy, about 4 minutes.

Serve hot, topped with Maple Syrup, mango slices and raspberries.

Serves 4 to 6 people.

Another Island favorite is the Plantain.  They are used as a staple food.  Plantains are very tropical and are firmer and lower in sugar content than dessert bananas.

They require cooking.  Usually they are used either when green and therefore more starchy or overripe and sweet.

The following is another simple recipe from the same book above mentioned.  This can be served as a side dish with any kind of meat.

Sweet Plantains

3 large ripe plantains

About 1 1/2 cups canola or peanut oil, for frying

Kosher Salt

This recipe calls for the ripest plantains on the market; yellow with black spots. They do not need to be soaked before cooking.

To peel the plantain, just cut off the ends of each one and then use a paring knife to peel the skin off in strips from top to bottom.  Cut each plantain on the diagonal into 1/2 inch thick slices.

Por enough oil into a large deep-sided saute pan to come 1/2 inch up the sides, and heat over medium-high heat until small bubbles begin to form on the bottom of the pan.

Place half of the plantain slices in the hot oil and fry for about 1 minute before turning the slices over with tongs or a slotted sppon.  Cook for about 1 1/2 minutes more, or until golden brown.

Transfer to a paper-towel-lined tray to drain.

Sprinkle with salt.

Repeat with the remaining plantain slices.  Serve hot.

This recipe serves about 6 to 8 people.

Remember to be creative and make it your own.

Talk to you later…..