June 19, 2012
Mango – Ginger Ice Cream Floats
Mango season is in full swing here in Florida. Everywhere we look there are trees overloaded with mangoes in every color and shape you can imagine. The varieties are endless, each with a different taste and texture. (When I say endless, I’m not kidding, we have about 200 of the 500 varieties world wide). My pal Valerie and I were coming back from a bike ride and stumbled across a tiny beach chair filled with the most beautiful mangoes, perfectly ripe and warm from the sun. And what a bargain at 2 for $1, these suckers weighed about a pound and a half each! Valerie treated us to $2 worth (thanks Val!). I barely made it inside the back door before eating the first one, leaning over the sink. I immediately knew the second one would be transformed into an ice cream. If you can’t find super ripe mangoes, you can use a mango puree for this ice cream – make sure to add the lime juice and sugar.
The first time I tried this Jamaican Ginger “beer” (a.k.a ginger ale) it knocked my flip-flops off. Sharp, gingery, unlike any ginger ale I’ve had in the past. I’m sure most of you can’t get your hands on this brand, but do try to find another good quality ginger ale for this recipe, it’ll make all the difference. For an extra kick, top the floats off with an extra squeeze of lime and ginger juice.
December 5, 2011
Fresh Crab Salad with Hearts of Palm, Mango, Pickled Cucumber
with a Creamy Avocado-Coconut Dressing and Crumbled Pumpernickel Croutons
I was really craving a fresh seafood salad after all the Thanksgiving leftovers last week, and what a perfect salad it turned out to be! I headed to the Fish Peddler, my go-to seafood market here in Fort Lauderdale. As you walk through the (bell jingling) door you’re greeted with a burst of air smelling of the sea and one of the best looking seafood cases I’ve had the pleasure to shop at. They have tons of local seafood, always super fresh. This place is bustling with newly inspired customers and an extremely knowledgeable staff always happy to see you, and if that isn’t enough they offer you free lemon or lime take home in your bag.
This salad is another good example of using up what you have on hand. I usually have cucumbers, tropical fruit, lettuce of some kind, mixed herbs in the garden, avocado, citrus and a loaf of fresh bread…the salad came together pretty quick. All I needed to pick up was the crab. It’s about improvising, using what you have and rounding out the flavors and textures. If you don’t have a lime – use a lemon or grapefruit. No pumpernickel? Use sourdough. No hearts of palm? Use artichoke hearts. You get the idea…be creative and don’t let yourself be confined to the recipe. Although there are lots of different flavors here, you can taste each one while not overpowering the other – that’s what you’re looking for. Play around with the proportions of ingredients here if you need to, you want the crab to shine and the other flavors to play second chair. I wanted a light dressing to coat the salad and didn’t want to use mayonnaise, so I simply pureed an avocado with some coconut water (not to be confused with the thicker, heavier coconut milk), lime juice, a pinch of coriander and sea salt – I had heavy cream left over from the holiday so I splashed a touch in as well. Yum. By slicing the pumpernickel bread super thin it makes a much lighter – wafer like crouton to crumble into the size you like (which won’t take away from the delicate nature of this salad like a larger cubed crouton would). This salad can be plated up or down by making a composed salad on individual plates for a more formal dinner salad, or dice everything up like a chopped salad and serve it on a bed of lettuce for a less formal option. Either way is beautiful and Delicious.
April 6, 2011
(Easter Egg Radishes, Scallions, Lemons, Baby Sweet Potatoes, Radicchio, Shallots,Braeburn Apples, Broccoli Rabe, Mangos, Beets)
Sweet and Spicy Grilled Lamb Chops with Radicchio Slaw
Baby Spinach Salad with Marinated Beets, Goat Cheese, Candied Bacon and Preserved Lemon Vinaigrette
Beef Ribeye Bites Wrapped with Prosciutto, Pomegranate Molasses and a Blue Cheese Crust
Twice Cooked Baby Sweet Potatoes with Chipotle Chilies and Cream
Green Tea Noodles (Cha Soba) with Wild Mushrooms, Chives and Lemon – Soy Dressing
Vietnamese Turkey Meatball Sub (Banh Mi) with Pickled Radish
Shrimp Stuffed Broccoli Rabe with Hoisin BBQ Sauce
Mango Jellies (Pate de Fruit)
Check back soon for recipes and photos!