Fresh Cinnamon Mango/Habanero Chutney

Cinnamon Mango/Habanero Chutney over Bone-In Pork Chop

Rather simple recipe for a fresh habanero and mango chutney. Great on pork and most fish. Caution VERY spicy.

Ingredients:

2 cups diced Mangos (2 small)
1/2 cup chopped onion
2 Habaneros, finely chopped
1/2 cup brown sugar
1/2 cup red wine vinegar
1/2 cup dry red wine
1 tablespoon butter
1 tablespoon ground pepper
1 tablespoon kosher salt
1 tablespoon cinnamon
1 tablespoon paprika
1 tablespoons corn starch

Prep:

Cut mangos with a mango slicer, or into halves with a chef knife to either side of the seed. Use a spoon to remove the skin from the fruit. Dice mango into 1/4 to 3/8 inch squares.

Directions:

Cinnamon Mango/Habanero Chutney on Pan Fried Tilapia

In a medium saucepan over medium heat, melt the butter. Add the onions and habaneros. Saute for two minutes. Add the mango, salt, pepper, cinnamon  and paprika. Saute for an additional 2 minutes. Add vinegar, wine and brown sugar sugar and bring to a boil. Cook for an additional 10-12 minutes until wine and vinegar are almost completely reduced, stirring constantly. Add corn starch and mix until well blended. Remove from the heat and cool. Store in an airtight container.

Popularity: 3% [?]

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Simple Mango and Habanero Chutney

Rather simple recipe for mango chutney. Great on pork and most fish.

Ingredients:

2 cups diced Ataulfo Mangos (3 medium)
1/2 cup chopped onion
1/4 cup sugar
1/4 cup white wine vinegar
1/4 cup dry white wine
1 tablespoon butter
2 tablespoons corn starch
4 tablespoons water
1/8 teaspoon Habanero powder
Salt

Prep:

Cut mangos with a mango slicer, or into halves with a chef knife to either side of the seed. Use a spoon to remove the skin from the fruit. Dice mango into 1/4 to 3/8 inch squares.

Directions:

Black Tip Shark with Mango/Habanero Chutney

In a medium saucepan over medium heat, melt the butter. Add the onions and a pinch of salt. Saute for two minutes. Add the mango and habanero powder. Saute for an additional 2 minutes. Add vinegar, wine and sugar and bring to a boil. Whisk the cornstarch with the water until smooth. Stir the mixture in with the mango mixture and bring back to a boil. Cook for an additional 4 minutes, stirring constantly. Remove from the heat and cool. Store in an airtight container.

Popularity: 5% [?]

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Root Beer Glaze

Root beer glaze is a simple glaze that I’ve found works well with either chicken or pork. It is extremely simple to make and adds a sweet glaze to your dish.

Ingredients:

1 1/2 cup root beer.
1 1/2 cub veal stock

Directions:

Simmer the root beer and stock in a small sauce pan on medium-low heat until reduced to 1/4 to 1/2 cup. Approximately 1 hour. The more you reduce it the thicker the glaze.

Use:

Drizzle or brush the glaze on you protein, most commonly chicken or pork.

Variants:

Substitute beef or chicken stock for veal stock
Substitute beef, chicken, or veal broth for a lighter glaze.

Notes:

Veal stock or broth may be difficult to find.

Popularity: 3% [?]

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Bayou Blast

Overview

I can not take credit for this one. It is found in many of Emeril Lagasse’s recipes by the name of Emeril’s ESSENCE. I normally make batches that are fairly close to the original, but usually add a little twist.

Ingredients:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano (oregano powder)
1 tablespoon dried thyme

Prep:

Mix all ingredients thoroughly.

Use:

Makes enough to fill a regular sized spice jar. I like to use empty McCormick 2.12oz Course Ground Black Pepper jars, for the 2 different pour methods. Store and use as any other spice.

Good for seasoning, beef, pork, fish, chicken or just about anything else.

Variants:

Substitute 1 tablespoon ground cinnamon
Substitute 1 tablespoon chili powder
Substitute 1 tablespoon curry powder
Substitute 1 tablespoon ground mustard

Popularity: 6% [?]

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Universal Chimichurri

Bison Rib-Eye with Chimichurri

Chimichurri … chim-EE-churrrrrrrr-EE … chiiimmmmm-ee-CHURY …CHIM-ee-CHEW-ree. It dances on your tongue, and just wait until you taste it!

No! It has nothing to do with Mary Poppins flying around England, hanging on the end of a silly umbrella!

Chimichurri is perhaps one of the most recognizable culinary exports of Argentina. Usually used as a sauce for various meats. It can, however, be used in many other applications. Think of it as general condiment much like ketchup, though always fresh and with a lot more flavor.

Ingredients:

Since this is “Universal” Chimichurri the ingredient list is rather vague, giving only a general idea of what to use. Feel free to experiment, add a little bit of this, take away a little of that.

A big bunch of green stuff (weeds)

• Cilantro
• Parsley
• Basil
• Arugula
• Green Onions

Smelly stuff

• Garlic
• Onion

Hot spicy stuff

• Jalapeno
• Serrano
• Habanero
• Cayenne

Sour/Acid stuff

• Lemon juice
• Lime juice
• Some type of Vinegar

Oily Stuff

• Extra Virgin Olive Oil
• Quaker State 10W40 (maybe not)

Extras

• Herbs
• Spices
• Salt
• Pepper
• Bell Pepper

Directions:

Toss everything into a blender or food processor, blend until ingredients are well mixed. Make as chunky or smooth as you would like, I prefer a smooth sauce.

Notes:

This is a sauce that can be different every time you make it. Find proportions that work for you then refine it with each new batch.

If you come up with a really exceptional version please share!

Popularity: 2% [?]

(1 votes, average: 5.00 out of 5)

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