Tag Archives: summer food

Mangonadas

mangonada

Mangonadas

This recipe tastes like summer.

1 pound ripe mango, chopped
3 tablespoons sugar
1 cup water
chili powder to taste (I like Tajin)
1 to 2 tablespoons chamoy sauce

Blend mangoes, sugar, water, chili powder and chamoy sauce until smooth. If mixture is too thick add more water. Pour mixture into 8 ounce disposable plastic cups or popsicle molds and freeze. When freezing begins to set place a popsicle stick in the middle of each cup and return to the freezer until fully frozen, 3 hours to overnight. Remove from cup by running it under warm water. Enjoy!

Makes 6 to 8 popsicles

Fennel, Orange and Olive Salad

fennel, olive and orange salad

Fennel, Orange and Olive Salad

This salad was prepared at my recent The Trail of Alexander the Great classes at the Metropolitan Museum of Art and the Getty Villa.

Fertile Macedonia not only provides a major portion of Greece’s produce, but also gave birth to its great king, Alexander. Alexander’s troops carried olives and legend has it that all along the routes they traversed the pits sprouted trees.

3 oranges
2 fennel bulbs, halved, trimmed and thinly sliced
5 ounces arugula
¼ cup Kalamata or oil cured olives, pitted and coarsely chopped
3 tablespoons red wine vinegar
½ cup olive oil
salt and pepper

Prepare the oranges. Cut off the ends of oranges and, using a paring knife, remove the peel and pith following the curve of the fruit, then slice crosswise into thin rounds and set aside.

Slice the fennel bulbs into long thin strips and add to the oranges. Pit and coarsely chop the olives and toss into the orange and fennel mixture.

In a small bowl, whisk together the vinegar, 1 teaspoon salt and ½ teaspoon pepper. Slowly whisk in the olive oil until the vinaigrette is emulsified. Taste and adjust seasoning.

When ready to serve, toss the arugula into the orange and fennel mixture. Add enough vinaigrette to lightly coat and serve immediately.

Serves 6

Salmon Patties with Cucumber Sauce

salmon patties with cucumber

Salmon Patties with Cucumber Sauce

Cucumbers are native to India where they have been cultivated for over 3,000 years. They were introduced to Europe by the ancient Greeks or Romans and made their way to American by the 16th century. Today they are popular all over the world.

For the patties:
1 ½ pounds salmon
10 ounces green beans
1 fresh jalapeño, finely chopped
1/3 cup basil, chopped
3 eggs
1 cup plain breadcrumbs
3 garlic cloves, finely chopped
1 ½ teaspoons salt
avocado oil for frying

For the cucumber sauce:
1 English cucumber
1 teaspoon salt
1 teaspoon sugar
½ teaspoon red pepper flakes
5 tablespoons cider vinegar
1/3 cup olive or avocado oil
2 teaspoons soy sauce

Make the cucumber sauce. Finely chop the cucumber and place in a bowl. Place the vinegar and soy in a separate bowl with the salt, sugar and red pepper flakes. Whisk until sugar dissolves and slowly whisk in the oil. Set aside while you make the patties.

Remove the skin from the salmon, chop into pieces and place in a food processor. Pulse until coarse and place in a large bowl.

Cut away any damaged spots on the green beans, wash in cold water and very finely chop. You should have about 2 cups. Add the finely chopped jalapeño to the beans and mix well. Add the green bean mixture to the salmon along with the eggs, breadcrumbs, garlic, basil and salt. Mix well and make patties about 1-inch think and 3-inches across. Wet your hands to keep them from sticking to the salmon mixture.

Heat the oil in a skillet. When hot, add the croquettes and cook over medium-high heat for 2 to 3 minutes on each side, until the salmon is cooked through. Meanwhile, stir soy sauce mixture into cucumbers. Serve patties warm or at room temperature with the cucumber sauce.

Serves 6

photo credit:  Sarah Smith // Wellington Group Marketing & PRE