AwesomeBites

Tag: mango

  • Pork Rib Roast Herbs de Provence with Mashed Potatoes and Mango Sauce

    Pork Rib Roast Herbs de Provence with Mashed Potatoes and Mango Sauce

    Bring the Rib Roast to room temperature.
    Preheat oven 400 degrees
    Wash and pat dry with paper towels.
    Place on roasting rack.
    Rub with olive oil, salt, pepper and herbs de provence

    Place in oven uncovered in 400 degree oven for 15 minutes, then turn down to 350 degrees until it reaches 145 degrees on your instant read thermometer. Remove from oven, cover with foil. Let rest for 10-15 minutes.

    Gravy:
    To pan drippings, add brown gravy mix. I use one that you mix 1:4 ratio. 1 cup of mix and 4 cups of liquid. And I like to make a wonderful gravy sauce, so instead of all water, I use half in fruit juice. Usually, I use apple juice for pork, but I happened to have mango and this made a lovely sauce. So, on the stovetop bring the gravy mixture to a simmer while whisking in the 2 cups of water and 2 cups of juice.
    Season to taste with salt and pepper and I also used a tsp of cardamom.
    You will love this sauce.
    < Plating: Ladle gravy on bottom of plate, top with mashed potatoes and then, the piece of pork chop. Perfection! Awesome bite!

  • Mango Plum Jam

    Mango Plum Jam

    So, I come home and who is using all my canning equipment?  Yep, my daughter has decided to do a little throwdown. 
    Mango Plum Jam – Perfect Tartness

    She has altered my famous Cinnamon Plum Jam, and the results were spectacular.  Actually, this combination reminded me of Quince Jam my Mom used to make.

    2 Mangos diceds (no skin please)

    2  Cups of  Plums – pitted, sliced with skins
    2 Cups Water
    Juice from1 lemon
    1 tsp salt
    1 tsp Ground Cinnamon
    3 Cups Brown Sugar
    1 Cup of Splenda
    1 pkg of low sugar pectin (the only stuff I use)

    Boil plums and mangos in white wine with 4 of the cinnamon sticks until the fruit is fork tender.
    Puree in a blender, remove the cinnamon sticks if you can before.
    Strain the mixture thru a small wire sieve. The color should be a beautiful amber. If you don’t get these results, might I suggest an upgrade in blending technology, read a review of best juicing blenders off of google and do your self a favor. Over processing is the main cause of poor quality results here, be wise and get something decent.

    Pour blended fruit back into heavy pot, add pectin and bring to rolling boil for 1 minute.
    Add brown sugar, bring back to rolling boil for 1 full minute. Pretty isn’t it!

    Pour the jar and pour in the jelly to ½ inch from the top. Process in a water bath for 5 minutes.
    Makes 3 pint jars, or 6 cups of jelly.

    The competition around here is getting tough, I better step it up a notch.

    About 35 calories per Tablespoon.
    If you replace one more cup of splenda for sugar, about 25 calories per Tablespoon

  • Tropical Avocado Salsa

    2 cups of finely diced tropical fruit such as pineapple, mango, kiwi, papaya

    2 hass avocados pitted, peeled and cut into 1/4 inch dice

    1/4 cup fresh cilantro chopped

    1/4 cup red onion finely chopped

    1 serrano or jalepeno pepper finely diced

    2 tablespoons lime juice

    1 fresh, diced tomato

    Gently toss ingredients. Season with salt and pepper.

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