Chili Mango Chicken

I’ve noticed a sale on mangoes at Cherry Valley Market. And then there’s chicken in the freezer. Let’s put these to work. Now, if your kitchen is like mine, you probably have a lot of those Chinese condiments on hand so let’s get a little Asian inspired cooking done.

Here’s what you’ll need:

  • 1 lb boneless skinless chicken thighs
  • 2 cups sugar snap peas
  • 1 mango peeled, pitted, and chopped
  • 1 red onion chopped
  • 1 tbsp fresh grated ginger
  • 1 tbsp chili garlic suace
  • 1 tbsp cornstarch
  • 1 tbsp low sodium soy sauce
  • ½ tbsp. sesame oil

Combine the chicken cornstarch sesame oil and soy sauce and let this sit and marinate for about ten to fifteen minutes. Heat  little peanut oil in a wok and stir fry the vegetables, the peas, onion and ginger, but you could also throw some peppers and carrots thin cut or a little celery, whatever you have on hand here. Stir fry this up and add the chicken. Start browning the chicken and add the chili garlic sauce and add the mango. Cook this up until the chicken is cooked through thoroughly.

Serve this over some brown rice, and sprinkle with some sesame seeds for a little added ‘crunch’ and enjoy some saki for a change of pace.

Chili Mango Chicken jpeg

 

End of the World Mayan Chili

So, it’s the end of the world and what’s for dinner? How about we whip up something in the crock-pot so we can actually every the day and get to all those things on our bucket list. Then, if the end of the world doesn’t kill you, the heat from this chili will make you wish it had.

 

Here’s what you’ll need:

  • One ½ pound package chorizo sausage
  • Two poblano peppers diced
  • Two onions diced
  • One pound kidney beans
  • One 28 ounce can of diced tomatoes
  • Two tsp chili powder

Toss everything into the crock pot and go and enjoy the day! BTW did anyone notice anything interesting in the ingredients list?

mayan-calendar

Chili – Lime Grilled Bluefish

Grilled bluefish is certainty a summer staple here on Long Island. Because of its higher fat content, bluefish should be handled with care to maintain quality. Bluefish should be thoroughly iced as soon as possible after they are caught and kept cold until they are eaten. To cut down on the strong oil flavor many cooks use goopy mayo based concoctions the slather all over the fish. I prefer to go with a less goopy and more healthy option – citrus. So here is a mildly spicy citrus marinade the goes wonderfully with healthy fatty fish.

Here’s what you’ll need:

  • 6 tablespoons fresh lime juice
  • 2 jalapenos, seeded and minced
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt, plus more to taste
  • Freshly ground pepper to taste
  • 1 bluefish fillet (about 1 1/2 pounds)
  • 2 red bell peppers, stemmed, cored and quartered

Combine the the lime juice, jalapenos, olive oil, 1/2 teaspoon salt and pepper to taste in a large, shallow glass or ceramic dish. Cut diagonal slashes in the skin of the bluefish and place, skin side up, in the marinade. Spoon some of the marinade over the skin. Cover and refrigerate for 2 hours.

Preheat your charcoal grill to a nice hot temperature. Then, place the fish, skin side up, on the grill. Place the peppers on the grill. Grill the fish for 7 minutes. Turn it over carefully and grill until just cooked through, about 5 minutes more. Grill the peppers until charred, about 5 minutes per side.

Serve this with grilled corn on the cob, another summer staple here on Long Island.

Grilling Bluefish