1/2 cup dark sesame oil
2 tablespoons peanut oil
Juice of 1/2 lemon
1/4 cup soy sauce
3 tablespoons freshly grated ginger
1 tablespoon cornstarch
1 recipe Watercress and Avocado Salad (see recipe below)
1/2 cup peanut oil for frying
Trim chicken of any excess fat or sinew. Slice, across the grain, into 3- x 1/2-inch strips. Stir marinade ingredients together in a medium bowl. Add chicken strips and toss to evenly coat. Set aside at room temperature, uncovered, 30 minutes. It’s important not to let marinate any longer, or the acid in the lemon will break down the fibers of the chicken.
Meanwhile arrange Watercress and Avocado Salad on 6 serving plates. Reserve in refrigerator.
To cook chicken, heat a large dry cast-iron skillet, over high heat 3 to 5 minutes. Add and heat peanut oil for frying. Lift chicken strips from marinade, one at a time, and add to pan, standing as far away as possible to avoid splatters. Fry until dark golden brown and crisp, about 1 minute per side. Arrange about 8 hot chicken strips on each salad in a spoke pattern. Serve immediately.
Watercress and Avocado Salad
1/2 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 large bunches watercress, stems removed, leaves washed and well dried
2 ripe avocados, halved, seeded, and peeled
Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bite-sized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise. Garnish center of each salad with avocado and serve.
The sweet, juicy mango is one of the world’s most popular fruits. It’s packed with beta-carotene and vitamin C and has a wonderfully unique peachy-piney flavor. Ripe mangoes will yield to slight pressure and show a rich blush of yellow-orange and red, but a touch of green is okay too. Although mangoes can be a bit of a chore to prep for eating, it’s definitely worth the effort, especially with the recent arrival of the Oxo Good Grips Mango Splitter. Mary Sue and Susan have rounded up a collection of recipes showcasing the magnificent mango in both savory and sweet dishes and drinks.
1 cup diced ripe mango
1/4 cup sugar
1/2 cup water
1/4 teaspoon cinnamon
1/2 cup dark rum
1 teaspoon cornstarch mixed together with 1 teaspoon water
1 quart best quality vanilla ice cream
In a medium skillet, combine the mango, sugar, water, and cinnamon. Over medium-high heat, bring the liquid to a boil. Lower the heat to medium and stir the mixture constantly for 3 to 4 minutes, until the sauce thickens slightly.
In a small saucepan, warm the rum over low heat and stir in the cornstarch mixture until it thickens. Transfer the rum sauce to a heatproof pan or bowl.
Bring the mango sauce and warmed rum sauce to the table. Spoon the ice cream into six individual serving bowls. Light the rum on fire and pour it, still flaming, into the mango sauce. Spoon some of the mango sauce over each dish of ice cream.
8 cloves of garlic, thinly sliced
2 cups of extra virgin olive oil
Juice of 2 limes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds shrimp, shelled (about 20 to 24 shrimp)
2 ripe mangos, peeled, pitted, and diced
6 scallions, thinly sliced
2 jalapenos, finely diced
1/2 bunch cilantro, chopped
Juice of 2 limes
1 teaspoon salt
In a skillet over medium heat, sauté the sliced garlic in the olive oil until soft, about 3 to 5 minutes. Transfer to a shallow dish or bowl and allow garlic to cool then mix in the other marinade ingredients.
On wood skewers, place 4 to 5 shrimp on each skewer, depending on size. Place skewered shrimp in the marinade and refrigerate for at least two hours.
Meanwhile, combine all the ingredients for the mango salsa and let sit in the refrigerator for about 30 minutes before serving.
Preheat a grill or broiler. Remove shrimp skewers from the marinade. Cook about 3 minutes per side, until the shrimp turn pink and opaque. Serve on a bed of fresh mango salsa.