Chuck Norris is the reason Waldo is hiding.
Now that that's done with. I've been on a huge mango kick lately. Does anybody have any fun ideas? Here's what I've got:
MANGO CHUTNEY
2 1/2 cups diced mangos
1 (1-inch) piece peeled fresh ginger
1 Scotch bonnet pepper, minced
1 clove garlic, minced
1/4 teaspoon kosher salt
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1/2 cup raisins
Freshly ground black pepper
Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container
SKEWERED SHRIMP WITH MANGO SALSA
8 cloves of garlic, thinly sliced
2 cups olive oil
Juice of 2 limes, about 2 tablespoons
1 teaspoons salt
1/2 teaspoon pepper
2 pounds, 10 to 12count shrimp, shelled
Mango Salsa:
2 ripe mangos
1 small bunch scallions, white and light green parts only, thinly sliced on the diagonal
2 jalapenos, finely diced
1 bunch cilantro, leaves only, chopped
Juice of 2 limes, about 2 tablespoons
1 teaspoon salt Feel free to add.
In a medium skillet over low heat, cook the sliced garlic in the olive oil till soft. Let cool, then mix in the other ingredients. On a wooden skewer place 4 or 5 shrimp, depending on size. Place in a long casserole and pour the marinade over. Marinate for at least two hours or up to 6 hours in the refrigerator, turning occasionally.
Finally:
Mango-Black Pepper Glazed Grilled Pork Chops with Mango-Black Bean-Green Onion Salsa and Yucca Fries
1 cup red wine vinegar
1 cup sugar
1 tablespoon whole black peppercorns
1 large mango, peeled and pureed
4 pork chops, about 5 ounces each
Olive oil
Salt, to taste
Mix all the ingredients for the Mango Salsa together in a glass bowl. Let sit about 30 minutes in the refrigerator.
Preheat a broiler or grill to high heat. Grill the skewers about 3 minutes per side. Serve on a bed of the Mango Salsa.
MANGO-BLACK BEAN-GREEN ONION SALSA:
2 mangoes, peeled and coarsely chopped
1 cup cooked black beans, or canned beans, rinsed and drained
2 green onions, finely sliced
1 tablespoon serrano pepper, seeded and finely diced
1/4 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons honey
1/4 cup chopped cilantro
Salt and freshly ground pepper, to taste
YUCCA STEAK FRIES:
1 1/2 pounds yucca, peeled and cut into 3-inch sections
3 tablespoons kosher salt, plus more to taste
1 cup fine yellow cornmeal
1 tablespoon ancho chile powder
1 1/2 quarts peanut oil
Place vinegar, sugar and peppercorns in saucepan and reduce until thickened. Whisk in mango puree and cook 1 minute. Strain into bowl. Preheat grill. Brush pork chops with olive oil on both sides and season with salt. Grill for 5 minutes on each side for medium doneness. Remove and brush liberally with the glaze.
For the Mango Salsa: Combine all ingredients in medium bowl and season with salt and pepper. Let sit for 30 minutes before serving.
For the Yucca Steak Fries: Place yucca in pot filled with 1 quart water and 2 tablespoons of salt. Simmer for 20 to 25 minutes or until soft through the center. Remove from heat with slotted spoon to bowl of ice water. Drain on paper towels. Cut yucca into fries, 3 inches long by 3/4 inches wide. Place cornmeal in medium bowl and add 1 tablespoon salt and ancho chile powder. Roll fries in cornmeal mixture. Preheat oil to 370 degrees F. Fry yucca in batches until golden brown. Drain on plate lined with paper towels and salt immediately.