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Monday, July 4, 2011

Ted Interprets Mango Cucumber Salsa Recipe - Smoke Rise Inn's Chef George Summer Recipes - 4th Part of 4

In my last post - Mango Cucumber Salsa: Smoke Rise Inn's Chef George Summer Recipe -- 3rd Part of 4 - I shared with you Chef George Tavolara's recipe for Mango Cucumber Salsa. In this post, I give you my interpretation...

Ted Interprets Mango Cucumber Salsa Recipe - Smoke Rise Inn's Chef George Summer Recipes
The Whole Plate Entire

Now my version of this Salsa quadruples all of the quantities and adds 1 large red onion in a small dice, about 2 cups. You could also add 2 cups of finely chopped green onion. And I did this because ... I am not using it as a topping but as an actual side dish that has to stand up to the Spicy Asian Glaze on Pork Spare Ribs.

Ted's Version of the MCS Salsa
Ted's Version of the MCS Salsa
SR Inn Mango-Cucumber Salsa (Ted's recipe uses 4X these quantites)

1 Cup Small Diced and Seeded English Cucumber
1 Cup Small Diced Mango
2 TSP Chopped Cilantro
3 TBSP Lime Juice
3 TBSP Salad Oil
1 Vanilla Bean
¼ Cup Small Diced Red Pepper
Salt and Pepper to Taste


Split and scrape vanilla bean in to mixing bowl and combine with lime juice, salad oil and a pitch of salt and pepper. Toss in Mango, Cucumber, Cilantro and Red Pepper. Let mixture sit for one hour as flavors develop. Use as a topping for your favorite fish, especially tuna or halibut. 

I did not have a vanilla bean, surprise, surprise, so I made the salsa without it -- probably kept it from being the last word in haute cuisine salsa, but I thought it was great.

How To Slice/Dice Mango

How to slice mango from the pit
Slice the Mango from the Pit

  • You want to get a mango that is ripe but still firm, so you can cut and dice it without it turning to mush. 
  • The best way to break down the mango is to use a very sharp knife and slide it along the very flat pit from one end of the mango to the other, taking the top of the mango off and leaving the bare-sided pit with the balance of the mango. 
  • You then turn the mango over and repeat. Once both sides are cut free, take a large metal serving spoon and slide it between the skin and the flesh much as you would scoop out the flesh of an avocado. 
  • Then you can halve the flesh along the flat again, cut into slender strips, and then across the strips for the dice. OK.

So I am serving the SAG Ribs and the MC Salsa with Jasmine Lemon Rice cooked semi-Persian style. Here is my Microwave Rice Cooker Recipe:

Jasmine Lemon Rice

2 cups Jasmine Rice ( I use Carolina Brand Jasmine Rice)
1 cup finely diced Vidalia or other Sweet Onion
Zest of 1 large Lemon finely grated (yellow part only!!!)
1 TBS fresh Lemon Juice
1 rounded TBS powdered Chicken Stock
3 TBS melted Salted Butter
2-1/2 cups Water

In my microwave, I cook this all together in the rice cooker for 16 minutes at high power, although your microwave may take a longer or shorter time depending on its power. I then fluff the rice and mix it well, recover it, and let it sit for 5 or more minutes before serving.

The whole thing is not complete without something fun to drink -- this weekend we made a tart and refreshing fruit punch based on White Zinfandel:

Ted's White Zin Fruit Punch

1-1/2 liter bottle White zinfandel of Choice
2 Nectarines Sliced fairly thinly
2 Plums Sliced fairly thinly
1 whole Orange (or Tangerine, etc.) sliced in 1/4 " rounds
1 Lemon sliced  in 1/4 " rounds
6 good sized Strawberries  quartered
1 cup less or more to taste Chef George's Mint Lime Simple Syrup -- SR  Mojito Recipe May 27th

White Zin Fruit Punch with Mint Sprig
Happy 4th and Bon Appetit!

~Ted


Photo Credits:  Ted
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