Black-Bean and Mango Salsa

Black-Bean and Mango Salsa
Makes about 1 qt

1 can black beans, drained and rinsed
1 large mango, diced
2 regular tomatoes, diced
1 jalapeno, minced
1/2c diced red onion
Juice of 1 lime
1T olive oil
salt and pepper
1 large handful cilantro, chopped

Mix it all up, season, and serve.

Pan Fried Curried Jerk Pork Chops with Mango Salsa

Pan Fried Curried Jerk Pork Chops with Mango Salsa
Serves 4

Pork/Plaintain:
4 cloves garlic, minced
2 teaspoons thyme
1 teaspoon brown sugar
1 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1 teaspoon curry powder
1/2 lime, juiced
4 prepped pork chops, about 2 lbs.
4 very dark plantains, cubed
Vegetable oil, for frying

Combine the garlic, thyme, brown sugar, allspice salt, pepper, cayenne, and curry powder. Rub into all sides of the pork chops, and let sit 30 minutes.

Heat oil in a very large pan (or grill them). Sear 3 minutes per side over med-high heat. Turn down heat and cook longer if necessary to get them done. Remove and let sit while plantains cook.

Heat more oil in the same pan, and cook the plantains for about 5 minutes, stirring often. Deglaze with the 1/2 lime's juice and water if necessary right before serving with the following mango salsa and rice if you want.

Mango Salsa:
1 mango, peeled, seeded and chopped
1/4 cup finely chopped red onion
1 Tablespoon cilantro, chopped
1 jalapeno pepper, finely chopped
Juice of 1/2 lime
salt and pepper

Combine in a bowl and chill for at least 15 minutes to allow the flavors to meld.

Mango-Cabbage Slaw

Mango-Cabbage Slaw
Serves 6


1 small to medium Savoy cabbage
1 mango, peeled and julienned
1 small red onion, julienned
1 red pepper, julienned
1 handful cilantro, chopped
2 Serrano chiles, seeded and julienned
1 carrot, shredded
1/4 cup any regular vinegar
Juice of 2 limes
Juice of 1 orange
2 tablespoons sesame oil
Salt to taste

Toss all ingredients and let sit for 1 hour

Avocado, Mango, and Beef Risotto

Avocado, Mango, and Beef Risotto
Serves 6

Risotto:
1 lemon
6 cups chicken broth
1.5 lbs grilling steak
salt, pepper, cumin, allspice
2 shallots
1 fresno, 1 poblano chile
3 cloves garlic
Scant 1 cup white wine
2 cups risotto rice
Parmesan

Salsa:
4 smaller avocados
2 mangoes
Juice of 2 limes
1 shallot
3 fresno peppers
1/3 bunch cilantro

Cut the peel off the lemon, and add it to the broth as it gets hot.
Season steak with salt pepper and spices. Brown in a large skillet or pan.

In the same pan, make risotto with the remaining ingredients.

Blend up the salsa to a moderately chunky level. Finish the risotto with salsa, cilantro, and cheese.

Crypto-Brazilian Jewish Stew

Crypto-Brazilian Jewish Stew
Serves 6

2.5 lbs stew beef
4 dried chiles, crushed
olive oil
1/2 head garlic, chopped
2 bay leaf
2 large onions, sliced
2 large mangos, sliced
1c Pearl Barley/etc
Big pinch saffron, plus some tumeric
2t Allspice
Salt and pepper
2 chipotle, chopped
Cilantro

In a big pot, brown the meat and remove. Fry the garlic, bay, and peppers for a few minutes. Add the onions and cook until translucent. Add the beef back in.
Barely cover the mix with water, bring to a boil, and simmer 1.5 hours.
Add 1 mango, barley, spices, and chipotle. Cook another 45-60mins. Add the second mango and serve.

Mango Vegetable Curry

Mango Vegetable Curry

Serves 6-8

1 tablespoon peanut or vegetable oil
1 large red onion, chopped
2 cloves garlic, minced
1 red bell pepper, sliced
3 medium or 2 large potatoes, sliced to 1" cubes
1 medium turnip, cubed
1 tablespoon cumin
2 tablespoons curry powder
1 Tbs coriander
2 tsp paprika
1 to 1 1/2 cup water
1 tablespoon brown sugar dissolved in another 1/2 cup water
1 can coconut milk
Salt and pepper to taste
1 medium head of broccoli, cut up
3 large mangoes, peeled and chopped
Juice of 1 lime
Fresh cilantro for garnish

Heat oil in a wok or large skillet. Sauté onions and garlic until
aromatic and onions are slightly softened, about 3 minutes. Add bell
pepper, potatoes, and carrots and cook for another minute. Add cumin and
curry powder and stir well to coat the vegetables.
Add coconut milk, water, and brown sugar mixture. Bring liquid to simmer
and cook for ~30 minutes or so, until potatoes have a tender bite. Add
salt and pepper to taste. Stir in broccoli and mango and cook for another
3 to 4 minutes. Scoop onto large serving plate, garnish with cilantro,
lime, and serve with rice

Pork Picadillo

Pork Mango Picadillo
Serves 4

1 lb ground pork
1 small onion, thin sliced
1 habanero pepper, minced
2 cloves garlic minced
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried oregano, crushed
1 tsp dried thyme, crushed
1 jar of hot salsa
1 mango, peeled, pitted, cubed
2 Tbsp smoked almonds, chopped
4+ Tbsp cilantro leaves
Hot cooked white or yellow rice

In a large skillet cook the ground pork until it is no longer pink. Drain off fat.
Stir in onions, garlic, cinamon, coriander, oregano, thyme. Cook and stir for 2 minutes more. Gently stir in salsa and mango.
Cover and heat through, about 2 minutes. Spoon into serving dish. Sprinkle with chopped almonds and cilantro.

Serve with rice.

An Alternative BBQ Sauce

Good on just about anything, except probably beef. It's really not that spicy either.

Mango-Habanero BBQ Sauce
Makes about 2 cups I think

1 tablespoon vegetable oil
1 small Spanish onion, finely chopped
2 cloves garlic, minced
2 mangoes, coarse chop
1 habanero, chopped
1 cup white wine vinegar
1/2t Thyme
Salt, Pepper


Heat oil in medium saucepan. Add onions, garlic, mangoes, habanero, thyme and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. Season