Category: Condiment

Fresh Cinnamon Mango/Habanero Chutney

Cinnamon Mango/Habanero Chutney over Bone-In Pork Chop

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

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.

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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

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.

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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.

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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

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Universal Chimichurri

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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!

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