The natural sweetness of ripe mango will glaze and brown what ever you roast. This mojo is especially good for pork and shrimp, but also great for all meats, chicken, fish, and shellfish.
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Chef Allen Susser
About Chef Allen Susser
Chef Allen Susser comes from a family heritage rich with celebrating life through food. Among his fondest memories as a child was the discovery of the cultural importance placed on food. The impact was so deeply interesting that he made an early commitment to his career goal in the Culinary Arts.
Chef Allen pursued classical cooking techniques from opportunities that permitted him the ability to expand and experiment with his vision. He fulfilled a personal goal with tenure in the kitchens of Le Bristol Hotel in Paris and Le Cirque Restaurant in New York.
In the spirit of adventure and opportunity, Allen chose Miami to blaze his own signature and forge his career. Adapting his training and technique, he synthesized the essence of his adopted region. This fusion he sought would render a stimulating, satisfying and refreshing plate, but stand alone as a new Florida Cuisine.
Chef Allen's restaurant won accolades from local and national food writers including Food and Wine Magazine, Time Magazine and The New York Times. Chef Allen received The James Beard Foundation's Best Chef Award 1994, Southeast region. His published works include New World Cuisine and Cookery, The Great Citrus Book and The Great Mango Book.
See all of Chef Allen’s recipes:
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Chef/Owner Adolfo Garcia, Rio Mar, New Orleans |
Mango and macadamia nuts add depth of flavor to this rice and the spices perfume, creating an alluring accompaniment to poultry, pork and as part of a vegetarian plate. |
