May 11, 2006
MEAT OUGHTN'T BE SWEET:
Chicken with Mango-Tomato Salsa (The Oklahoman, 12/13/04)
Ingredients:
15oz. mangos diced
15oz. diced tomatoes, drained
1 serrano chile, minced
1 tablespoon minced red onion
1 small bunch cilantro leaves, chopped
Juice of one lime
A pinch of red pepper flakes
1 scallion, chopped
1 tablespoon olive oil
Salt (opt) and pepper to taste
6ea. chicken breast 4oz , skinned & bonelessPreparation:
Combine the mango, tomatoes, chile, onion, cilantro, lime juice, pepper flakes, scallion, olive oil, salt and pepper, and let sit for 30 minutes to let the flavors blend.Place the chicken breasts between two sheets of plastic wrap and flatten with a meat pounder to a uniform thickness. Remove from the plastic wrap.
Heat the broiler or grill to high. Broil or grill the chicken breasts approximately 4 minutes on each side until cooked through.
Top the chicken breasts with the salsa.
Unfortunately, The Wife and spawn are all on a mango kick.
MORE:
Spicy Oat-Crusted Chicken With Sunshine Salsa (The Oklahoman, 1/12/05)
¾ cup prepared salsaPosted by Orrin Judd at May 11, 2006 10:10 AM¾ cup coarsely chopped orange sections
CHICKEN
2 tablespoons canola oil
1 tablespoon margarine, melted
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
¾ teaspoon salt
1½ cups quick oats, uncooked
1 egg, lightly beaten
1 tablespoon water
4 boned and skinned chicken breast halves (about 5-6 ounces each)
Chopped cilantro, optional
In small bowl, combine salsa and orange sections. Refrigerate, covered, until serving time. Heat oven to 375 degrees. In flat, shallow dish, stir together oil, melted margarine, chili powder, garlic powder, cumin and salt. Add oats, stirring until evenly moistened.
In second flat, shallow dish, beat egg and water with fork until frothy. Dip chicken into combined egg and water, then coat completely in seasoned oats. Place chicken on foil-lined baking sheet. Pat any extra oat mixture onto top of chicken. Bake 30 minutes or until chicken is cooked through and oat coating is golden brown. Serve with salsa. Garnish with chopped cilantro, if desired.
My wife hates sweet stuff on meat. I made steak with a maple syrup glaze about five years ago and I still haven't heard the end of it.
I've been trying various mango recipes myself, but except for mango salsa on cajun salmon I really haven't come up with anything great.
Posted by: David Cohen at May 11, 2006 11:04 AMYou can always mimick the second caveman in the Geico ad. When your wife says "I'll have the roast chicken with the mango salsa" say "No thanks. I don't have much of an appitite."
Well, the first caveman ordered roast duck with mango salsa, but give me some poetic licence.
Posted by: Mark Byron at May 11, 2006 11:37 AMSkinless and boneless = tasteless, especially when neither recipe calls for seasoning the chicken.
I'd rather have the salsa in the first recipe with grilled fish.
The second recipe is just wrong. Margarine? Oats? Baked?
Posted by: Rick T. at May 11, 2006 11:59 AMMargarine???
Posted by: Pepys at May 11, 2006 12:17 PMMy wife makes a great mango-chicken-shrimp salad. My specialty is chicken and apple soup.
Did I miss the memo again? I thought butter is in and margarine is out. The recipes at the bros sound so mouth-wateringly good, I sometimes wish I hadn't retired from the kitchen. No, not really, but I do wish somebody would drop by from time to time and cook up a batch of these fine victuals.
Posted by: erp at May 11, 2006 2:23 PMerp:
Our refrigerator has not seen margarine in many years, other than the times we had requests for Rice Krispie treats.
Our motto is "Trust the cow, not the chemist."
Posted by: Rick T. at May 11, 2006 4:00 PMNo sweet? What about barbeque ribs (eg, sauce with molassas)? It shouldn't be cloying, but who wants bitter ribs? That said, ixnay on mango ribs.
Posted by: Mike Beversluis at May 11, 2006 4:37 PMThe key to a good barbecue is to burn the sugar out of the sauce until the covering is black like charcoal.
Posted by: oj at May 11, 2006 4:46 PMThe key to a good barbeque is to throw some well-spiced steaks onto the grill and throw out the mango.
Posted by: Peter B at May 11, 2006 10:03 PMoj,
Then you should like this one:
From one of my favorite cooking sites,
http://www.texascooking.com/recipes/rrchicksalad.htm
Ruby Red Chicken Salad
This is an excellent light supper. The combination of flavors is unusual and delicious.
1 cup chicken broth
2 large chicken breast halves, skinned and boned
2 cups uncooked rotelle pasta
1/2 teaspoon salt
1 package frozen peas, cooked according to package directions, drained
1/2 cup diced pimiento
2 cups Texas Ruby Red grapefruit sections, drained (reserve 1/3 cup juice)
2 tablespoons olive oil
3 tablespoons red wine vinegar
1 large garlic clove, crushed or put through a garlic press
1/4 teaspoon ground cumin (rounded 1/4 teaspoon)
1/4 teaspoon salt
1/8 teaspoon white pepper
In a medium saucepan, bring broth to a boil. Arrange chicken breasts in single layer in pan, and return broth to boiling. Cover and cook about 15 minutes, until chicken is cooked through. Drain and cool. Cut chicken into bite-sized pieces.
Meanwhile, cook the pasta according to package directions, with 1/2 teaspoon salt. Drain and keep warm.
In a large bowl, combine the chicken, cooked pasta, cooked peas, pimiento, grapefruit sections and reserved grapefruit juice.
In a small bowl or jar, combine the oil, vinegar, garlic, cumin, salt and pepper. Mix well. Pour dressing over chicken mixture, and toss lightly. May be served cold, but immediate serving is better. Makes 4 generous servings.
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Note: There is very little table salt in this recipe. I do, however, use salted chicken broth, and I salt the pasta when I cook it. Persons concerned about salt and fat content can use unsalted, low-fat chicken broth.
When I make this dish, I remove as much of the membrane around the grapefruit sections as I can. This is a little bit tedious, but makes for a juicier, tastier result.