Aperitivo

Chipotle Mango Meatballs

Instrucciones: 
Bake meatballs according to package directions. In a medium saucepan, combine barbecue sauce, mango cubes and chipotle seasoning; stir to blend. Simmer over low heat for 15 to 20 minutes, stirring occasionally. Add cooked meatballs to sauce and simmer for 5 to7 minutes.
Image: 
Preparation Time: 
10 minutes
Cooking Time: 
30 minutes
Ingredientes
multiple_ingredients: 
{"rows":4,"measurement":["1","2","2","1"],"ingredient":["(26 ounces) bag prepared beef meatballs","cups classic barbecue sauce","large mangos, peeled, pitted, cubed","teaspoon chipotle seasoning, dried"]}
Porciones: 
6
Nutrition Information: 
Nutritional analysis per serving (for 8): Calories 394; Protein 25 g; Carbohydrates 38 g; Fat 16 g; 24% Calories from Fat; Cholesterol 81 mg; Sodium 777 mg; Potassium 611 mg; Fiber 2 g
Serving Suggestions: 
Serve warm.

Mango Manchego Stuffed Jalapenos with Curry Cornmeal Crunch

Try this great new mango recipe!

Chef: 
Instrucciones: 
To make the crunch: Combine cornmeal, curry, salt, and ¾ teaspoon olive oil. Set aside. To assemble the jalapenos: Rub outside of each pepper half with olive oil. Fill center of each pepper with cheese, reserving 2 tablespoons to sprinkle on top. Place 3 or 4 sticks of mango into each pepper pushing down. Sprinkle a large pinch of crunch mixture on each pepper. Sprinkle a few shreds of reserved cheese on each pepper. Sprinkle another pinch of crunch mixture on top. Bake at 400 degrees for 15 minutes; serve warm.
Image: 
Preparation Time: 
10 minutes
Cooking Time: 
15 minutes
Ingredientes
multiple_ingredients: 
{"rows":8,"measurement":["3","1","1/2","3/4","5","1","1/4","1/2"],"ingredient":["tablespoons cornmeal","tablespoon curry powder","teaspoon salt","teaspoon extra virgin olive oil","jalapeno peppers, about 3 inches long, sliced in half lengthwise and deseeded Extra virgin olive oil, as needed","firm ripe fresh mango, peeled, pitted and cut into matchstick pieces","lb finely shredded Manchego cheese, divided","fresh ripe mango, sliced for garnish"]}
Course: 
Appetizer
Porciones: 
2

Pulled Pork and Mango Summer Rolls with Carolina Mustard Sauce

Amazing new mango recipe!

Instrucciones: 
To make the Carolina Mustard Sauce: Mix all ingredients together in a small bowl. Stir until brown sugar is dissolved and everything is well blended. Cover and refrigerate overnight. Sauce can be made up to two weeks in advance. To make the Pulled Pork: Preheat oven to 325 degrees F. Heat oil in a Dutch oven or other heavy ovenproof pot over medium-high heat. Meanwhile season pork with salt and pepper. When oil is hot, sear meat on all sides. Add onion and beer and bring to a boil. Cover and bake until pork is very tender, at least three hours. Let cool for 15 to 20 minutes then shred with a fork. Pulled pork can be made a day or two in advance and reheated. To assemble the Summer Rolls: Hydrate rice paper sheets one at a time in hot water for 10 to 15 seconds, then pat dry. Place the rice paper on a cutting board and layer in the center: 2 to 4 mango slices, 1 lettuce leaf, 3 cucumber slices, one avocado slice, 2 tablespoons pulled pork, 2 apple strips, a scant tablespoon of basil and 1 tablespoon mint. Fold the top and bottom in, and then roll up tightly from the left, like a burrito. Place the role seam side down on a serving platter. Cover with a damp paper towel as you build remaining rolls. Plate two rolls per serving, whole or cut in half, with Carolina Mustard Sauce.
Image: 
Preparation Time: 
45 minutes
Cooking Time: 
3-1/2 hours
Ingredientes
multiple_ingredients: 
{"rows":22,"measurement":["3/4","1/2","1/4","2","1","2","1","2","1","dash","dasj","1","2","10","1","10","1","1","1-1/2","1","1","1/2"],"ingredient":["cup prepared yellow mustard","cup honey","cup malt vinegar","tablespoons ketchup","tablespoon dark brown sugar, packed","teaspoons Worcestershire sauce","teaspoon hot sauce","tablespoons vegetable oil","small (1 to 2 pounds) boneless pork shoulder (Boston butt)","Kosher salt","Freshly cracked black pepper","medium onion, sliced","12-ounce cans beer","round rice paper sheets, 8-inch","large ripe fresh mango, peeled, pitted and thinly sliced, lengthwise","small Boston lettuce leaves","small cucumber, very thinly sliced, lengthwise","small avocado, thinly sliced, lengthwise","cups pulled pork, warm","small tart apple, peeled, sliced and cut into thin strips","cup basil leaves, chiffonade","cup fresh mint leaves"]}
Course: 
Entree, Appetizer, Foodservice
Porciones: 
5

Tropical Mango Salad Shooter

Recipe courtesy of Chef Dave Woolley.

Instrucciones: 
*Caramelize peeled mango pieces/medium chunks in a large nonstick pan or nonstick electric griddle on high heat setting (preheated before adding mango) for 6 to 8 minutes, periodically stirring to get colorization. Cool before mincing in this recipe. To make mango-coconut topping: Mix caramelized mango and toasted coconut with ½ teaspoon salt; hold chilled. To make Mango-Corn Custard Preheat oven to 325 degrees F (165 degrees C). Butter six 8 to 10-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish. Place corn into a large saucepan and stir in cream, sugar, salt and cayenne pepper. Bring to a simmer; remove from heat and stir in milk. Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high until smooth and creamy. Whisk egg yolks with eggs until smooth in a large bowl. Slowly whisk about ¼ cup hot corn mixture into eggs until corn mixture is incorporated. Repeat several times until all of corn mixture is incorporated. Fold in caramelized minced mango. Divide mango-corn mixture equally into ramekins. Pour hot tap water into the baking dish to about halfway up the sides of the ramekins. Bake in preheated oven until custard is set, 25 to 30 minutes. Let cool about 45 minutes before unmolding. (The mixture should be soft, similar to crème brûlée.) To unmold, run a knife around the edge to loosen. Transfer contents of all ramekins into a bowl, stir gently and fill piping bag for service. To assemble: Pipe 1 to 2 ounces Mango-Corn Custard into 3-ounce clear/glass shot glasses. Top with 1 tablespoon caramelized mango-coconut mixture; hold chilled. Just before service. Mix lime juice, olive oil, salt and micro greens. Top each serving with 10 to 15 strands.
Image: 
Preparation Time: 
1 hour, 20 minutes
Cooking Time: 
30
Ingredientes
multiple_ingredients: 
{"rows":18,"measurement":["1-1/2","1","1/2 ","","1","1/2 ","8","","2-1/2 ","4","3-3/4","3","1","1/8 ","1-1/4","9","5","1"],"ingredient":["cups caramelized fresh mano, minced*","cup shaved unsweetened coconut, toasted","teaspoon salt","Mango-Corn Custard, recipe follows","tablespoon extra virgin olive oil","teaspoon salt","ounces micro greens","MANGO-CORN CUSTARD","tablespoons butter, or as neeed","cups corn","cups heavy cream","tablespoons turbinado sugar","tablespoon salt","teaspoon cayenne pepper","cups cold milk","egg yolks","eggs","cup caramelized fresh mango, minced*"]}
Course: 
Appetizer
Porciones: 
100

Red, Mango and Blue Pops

Let this popsicle steal the show at your next patriotic party.

Instrucciones: 
Gently push raspberries into bottom of Popsicle mold. Place diced mango into mold on top of raspberries, top with blueberries. In a liquid measuring cup, mix coconut water and agave nectar, pour into each mold, about ¼ inch from the top. Insert Popsicle sticks into each pop mold. Freeze overnight. Remove from molds and serve immediately.
Image: 
Preparation Time: 
20 minutes
Ingredientes
multiple_ingredients: 
{"rows":5,"measurement":["3","6","6","2","2"],"ingredient":["mangos (about 3 pounds), peeled, pitted and diced","ounces raspberries","ounces blueberries","cups coconut water","tablespoons light agave nectar"]}
Porciones: 
8
Nutrition Information: 
Nutritional analysis per serving: Calories 118; Protein 1 g; Carbohydrates 30 g; Fat 1 g; 1% Calories from Fat; Cholesterol 0 mg; Sodium 16 mg; Potassium 358 mg; Fiber 4 g

Grilled Corn and Mango Salad

Instrucciones: 
In a large bowl, whisk mayonnaise, lime juice and zest, Serrano, chili powder and ½ teaspoon salt. Preheat outdoor grill or indoor grill pan over medium-high heat. Brush corn with vegetable oil and season with salt and pepper. Grill corn, turning occasionally to char all sides, 5 to 6 minutes. Remove from grill and using chef’s knife, cut corn from cob into large bowl containing dressing. Fold in bell pepper and diced mango; top with mango, cheese and cilantro. Serve at room temperature or chilled in individual mango cheek bowls.
Image: 
Preparation Time: 
20 minutes
Cooking Time: 
5 minutes
Ingredientes
multiple_ingredients: 
{"rows":11,"measurement":["3","2","1","1/2","4","2","3","1","1/4","2",""],"ingredient":["tablespoons low-fat mayonnaise","limes, zested and juiced","small Serrano chili, ribs and seeds removed and minced","teaspoon chili powder","ears corn, husks removed","teaspoons vegetable oil","mangos (about 2 pounds) (2 mangos peeled, pitted and diced, save hollowed mango cheeks for bowls; Cut cheeks off of remaining mango and scoop out enough mango flesh to form a shallow bowl, dice for garnish)","red bell pepper, finely diced","cup crumbled cotija, queso fresco or feta cheese","tablespoons chopped cilantro","Salt and pepper"]}
Porciones: 
6
Nutrition Information: 
Nutritional analysis per serving (for 6 servings): Calories 220; Protein 5 g; Carbohydrates 39 g; Fat 7 g; 11% Calories from Fat; Cholesterol 7 mg; Sodium 248 mg; Potassium 513 mg; Fiber 5 g

Endive Boats with Fresh Mango Chicken Salad

Instrucciones: 
In a medium size bowl, combine sour cream, mayonnaise, lemon juice, parsley, tarragon, salt and pepper; set aside. In a large bowl, combine mango (reserving some for garnish), chicken, celery and green onion. (Reserve 1 tablespoon green onion for garnish.) Pour dressing over mixture and toss to coat. Fill endive leaves and garnish with reserved mango, green onion and toasted nuts.
Image: 
Preparation Time: 
30 minutes
Ingredientes
multiple_ingredients: 
{"rows":12,"measurement":["1/2","1/4","2","1","1","","1","1","3","4","3","1/4"],"ingredient":["cup sour cream","cup olive oil mayonnaise","tablespoons fresh lemon juice","tablespoon Italian parsley, fresh chopped\t","teaspoon tarragon, fresh chopped (optional)","Kosher salt and black pepper to taste","large mango, peeled, pitted, thinly sliced, divided","rotisserie chicken, shredded","celery stalks, thinly sliced","green onions, thinly sliced ","large fresh Belgian endives, leaves separated","cup raw macadamia nuts, chopped and toasted"]}
Porciones: 
6
Nutrition Information: 
Nutritional analysis per serving (for 8): Calories 236; Protein 21 g; Carbohydrates 9 g; Fat 14 g; 21% Calories from Fat; Cholesterol 85 mg; Sodium 403 mg; Potassium 417 mg; Fiber 2 g

Into the Wild Kebabs

Instrucciones: 
Cut a slit in each strawberry head and add a very small piece of mango for the tongue. Place two dots of vanilla frosting on the top of each strawberry head. Put two mini chocolate chips in the center of the white dots for the eyes. Thread the strawberry head on the wooden skewers and alternate threading the mango and brownie cubes behind it. Thread three grapes on the end of each skewer for the snake tail.
Image: 
Preparation Time: 
10 minutes
Ingredientes
multiple_ingredients: 
{"rows":7,"measurement":["4 ","4","1 ","8 ","1 ","4 ","12 "],"ingredient":["wooden skewers","large strawberries, hulled","teaspoon store-bought vanilla frosting","mini chocolate chips","large ripe mango, peeled, pitted, cut into 1-inch cubes","store-bought brownies, cut into 1-inch cubes","green grapes"]}
Porciones: 
4
Nutrition Information: 
<i>Nutritional analysis per serving</i>: Calories 281; Protein 3 g; Carbohydrates 49 g; Fat 10 g; 30% Calories from Fat; Cholesterol 9 mg; Sodium 178 mg; Potassium 208 mg; Fiber 2 g

Brussels Sprouts with Mango and Bacon

Instrucciones: 
Place chopped bacon in large non-stick skillet on medium heat. Cook until crisp and fat renders, 8 to 10 minutes. Remove bacon with slotted spoon and transfer to paper-towel lined plate; set aside. <br><br> Remove all but 1 tablespoon bacon fat from skillet and increase heat to medium-high. Add Brussels sprouts, mango, brown sugar, salt and pepper. Cook until Brussels sprouts and mango are beginning to brown and become tender; about 6 minutes, stirring occasionally. <br><br> Remove from heat and toss with reserved bacon.
Image: 
Preparation Time: 
10
Cooking Time: 
15
Ingredientes
multiple_ingredients: 
{"rows":6,"measurement":["6 ","1 ","2 ","1","¼","¼"],"ingredient":["slices bacon, chopped","pound Brussels sprouts, halved","large mangos (about 2 pounds), peeled, pitted and diced","tablespoon brown sugar","teaspoon salt","teaspoon pepper"]}
Porciones: 
4
Nutrition Information: 
<i>Nutrition Information</i>: Each serving contains 172 calories, 31 g carbohydrate (10% Daily Value), 5 g fiber (21% Daily Value), 7 g protein (14% Daily Value), 4 g fat (6% Daily Value), 1 g saturated fat (6% Daily Value), 9 mg cholesterol (3% Daily Value), 255 mg sodium (11% Daily Value), and 596 mg potassium (17% Daily Value), 119 mg vitamin C (199% Daily Value), 2209 IU vitamin A (44% Daily Value), 51 mg calcium (5% Daily Value), 1.5 mg iron (8% Daily Value).

Grilled Bratwurst with Mango Relish

Instrucciones: 
Combine mangos, mustard, sugar and thyme in a medium bowl. Mix well. Season with salt and pepper to taste, set aside.<br><br> Preheat outdoor grill or indoor grill pan over medium-high heat. Place four bratwurst on hot grill, cover and cook for 15 to 20 minutes; turning often until internal temperature reaches 160 degrees. To serve, place cooked bratwurst in hot dog bun and top with mango relish.
Image: 
Preparation Time: 
5
Ingredientes
multiple_ingredients: 
{"rows":8,"measurement":["2 ","2 ","½ ","½ ","¼ ","¼","1 ","1 "],"ingredient":["mangos (about 2 pounds), peeled, pittted and diced ","teaspoons coarse grain mustard","teaspoon sugar","teaspoon chopped fresh thyme","teaspoon salt","teaspoon pepper","package store-bought bratwurst (uncooked)","package store-bought hot dog buns"]}
Porciones: 
4
Nutrition Information: 
<i>Nutrition Information</i>: Each serving (1 bratwurst with ¼ cup relish) contains 340 calories, 35 g carbohydrate (12% Daily Value), 4 g fiber (15% Daily Value), 24 g protein (48% Daily Value), 13 g fat (20% Daily Value), 12 g saturated fat (59% Daily Value), 80 mg cholesterol (27% Daily Value), 258 mg sodium (11% Daily Value), and 626 mg potassium (18% Daily Value), 85 mg vitamin C (142% Daily Value), 2576 IU vitamin A (52% Daily Value), 40 mg calcium (4% Daily Value), 1.5 mg iron (8% Daily Value).
Serving Suggestions: 
Makes about 1 cup relish (enough for four bratwurst)
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