Mango and Avocado Salsa

2 Ripe mangos, peeled and chopped
1 Large avocado, peeled and chopped
1 Medium red onion, diced
2-4 Roma tomatoes, seeded and diced
Juice of 2 limes
Salt and Pepper
Optional: 1 Jalapeno, stemmed, seeded and minced

Mix all but the lime juice and then squeeze the lime juice over all. Stir gently and chill.

Serve with chicken or fish. Or serve with tortilla chips for an unusual flavor.

Jalapeno Chutney

If you are like us, you put a pepper plant or two out in the spring and then you get more peppers than you know what to do with. They are so easy to grow. Usually Kirby just slices and pickles them but I wanted something more so he made me this wonderful chutney. We put it on everything - but the best is a grilled chicken breast or a nice pork loin.

4 medium fresh mangos
3/4 cup raisins
1/2 cup light brown sugar
3 cups white sugar (Kirby used Splenda)
1/2 tablespoon fresh garlic, minced
1/2 cup honey
1/2 cup water
1/4 cup vinegar (white works well)
1 tablespoon ground fresh ginger or 1/2 T. dry ginger
1 - 2 cups diced fresh jalapenos
1 tsp. salt
1/2 T pepper

Peel the mangos and remove from the pit. Chop into chunks. Place all ingredients into large pot. Bring mixture to boil and continue boiling uncovered for 25 minutes.

Mixture will thicken slightly as liquid is reduced.

Pour into large bowl of food processor, pulsing briefly to coarsely mince the chutney before serving. Makes approximately 4 cups.


Serve over chicken, pork or turkey. Can be refrigerated for 2-3 weeks.

Mole Sauce

Yeild: 2 qts

8 Each Ancho Chilis, Dried
4 Each Pasilla Chilis, Dried
8 Cups Chicken Stock
1/2 Cup Vegetable Oil
3/4 Pound Roma Tomatoes
1/4 Pound Tomatillos, Whole, husked, rinsed, halved
1/2 Each Plantain, peeled, sliced, fried
2 Tablespoons Raisins
1/2 Cup White Onion, sliced
2 Cloves Garlic
1/4 Cup Almonds, whole
1/4 Cup Unsalted Peanuts
1/4 Cup Pecans Halves
2 Tablespoons Pumpkin Seeds, Roasted, raw, green
1 Each Cinnamon Stick
4 Whole Cloves
1/2 Teaspoon Allspice Berries
1/2 Teaspoon Cumin Seeds
1 Each Corn Tortilla, fried
1 Slice French Bread, fried
2 Ounces Mexican Chocolate
2 Teaspoons Brown Sugar
2 Teaspoons Salt

1. Wipe chiles clean with damp cloth. In large skillet, toast in batches until slightly blistered and aromatic, about 10 seconds. Remove stems, veins and seeds.
2. Bring stock to boil; add chiles and simmer until soft, about 10 minutes. Remove chiles and continue to simmer stock over low heat.
3. In the skillet, heat 1/4 cup of oil; fry tomatoes and tomatillos until mixture forms a past. Transfer to a bowl. and reserve.
4. Give the skillet a quick wash; saute onion and garlic until lightly browned. Add to stock with chiles, plantain and raisins; let cool.
5. In another skillet, toast almonds until aromatic. Add peanuts, pecans and pumpkin seeds; toast until light brown. Transfer to a bowl; reserve.
6. In the same skillet, toast cinnamon stick. Add cloves, allspice and cumin and toast 1 minute. Add to nut mixture; let cool.
7. In batches, blend stock, tortilla and bread in a blender. Add nut mixture and tomato-tomatillo paste; puree until smooth; adding more stock or water if necessary.
8. In a deep, heavy pot, heat remaining 1/4 cup oil. Add blended mixture from the bowl; bring to a boil. Let liquid reduce 20 minutes, stirring constantly to prevent sticking. Stir in chocolate until melted. The mole should have consistency of gravy. If it is too thick, add more water. Add sugar and salt to taste; simmer 20 minutes, cool. Mole keeps, refrigerated, for one week.

NOTE: Ingredients will soon be available on FoodieAffair.Com. This site is still under construction, but promises to be available very soon.

Ahh Fabulous Pesto!

Here are three great pesto recipes. I'd love to hear from you folks out there with your own fabulous pesto recipes....

Basil Pesto
Yield: 1 cup

• 2 Cups Fresh Basil Leaves
• 1/2 Cup Parmesan Cheese, shredded
• 1/2 Cup Pine Nuts, toasted
• 1/2 Cup Olive Oil
• 3 Large Garlic Cloves
• 1/8 Teaspoon Salt
  

1. Process fresh basil leaves and remaining ingredients in a food processor until smooth, stopping to scrape down sides.
2. Store pesto in refrigerator up to 5 days.

Dried Tomato-Basil Pesto
Yield: 1 cup

• 1/4 Cup Dried Tomatoes, in oil
• 3/4 Cup Basil Pesto (recipe above)

1. Drain tomatoes well, pressing between paper towels.
2. Process dried tomatoes in a food process 30 seconds or until coarsely chopped; add Basil Pesto, and process until smooth, stopping to scrape down sides.
3. Store pesto in refrigerator up to 5 days.

Central Market's Poblano-Cilantro Pesto
Yield: 1 3/4 cup

Central Market is headquartered in Austin, Texas. You can also find locations in Dallas, Fort Worth, Houston, Plano, and San Antonio. This unique pesto is fabulous served in or as a topping for fajitas or quesadillas.

• 4 Each Poblano Peppers
• 3/4 Cup Parmesan Cheese, grated
• 1/2 Cup Fresh Cilantro Leaves
• 1/4 Cup Walnuts, toasted and chopped
• 3/4 Cup Olive Oil
• 3 Large Garlic Cloves
• 3 Tablespoons Fresh Lime Juice
• 1 Teaspoon Salt
  

1. Place peppers on an aluminum foil lined baking sheet and broil 5 inches from heat about 5 minutes on each side or until blistered.
2. Place peppers in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; removed and discard seeds.
3. Process peppers and remaining ingredients in a food processor until smooth, stopping to scrape down sides.
4. Store pesto in refrigerator up to 1 week.

Date Chutney by Suzie

This is a fantastic chutney that Kirby says is a real "Keeper". He is putting it on everything! It has just the right amount of sweet and sour with a touch of curry powder. We served it with some pork curry and Chicken Tikka. It was perfect!

• 2 T. olive oil
• 1 medium onion, peeled and finely chopped
• 2 clove garlic, finely chopped
• 1 tsp. fresh ginger, peeled and finely chopped
• 1 tsp crushed red pepper lakes (optional)
• 2 cups dates, coarsely chopped
• 1/2 - 1 tsp curry powder
• 1/4 cup raisins
• 1/4 cup brown sugar
• 6 T red wine vinegar
• 2 oz. brandy
• 1/2 - 1 cup water

1. Place a medium sized stainless steel saucepan over medium heat.
2. Add olive oil and saute onions until soft but not colored.
3. Add garlic, ginger, and chile, and continue cooking 2 minutes.
4. Add dates, curry powder, raisins, sugar, vinegar, and brandy and bring to a boil.
5. Reduce heat and simmer, stirring often, approximately 20 minutes or until liquid is reduce to a syrup. (add water as necessary to keep it from drying out.)

Serve at room temperature or slightly warm to release the full flavors of the fruit. Store, covered in the refrigerator for up to two weeks.

Sun Dried Tomato Pesto by Suzie

This is a very flavorful sauce that can be used on chicken, shrimp or pasta. I have also put it over cream cheese as an appetizer with crackers. It is very easy thanks to my new Cuisinart food processor that I got Kirby for Christmas.

• 1 cup sun dried tomatoes
• 1 cup fresh basil leaves
• 1/2 cup grated parmesan cheese
• 1 T. olive oil
• 2 tsp. corn starch
• 2 cup vegetable or chicken broth, divided
• 2 - 3 garlic cloves, minced
• 4 T. pine nuts
• Salt and pepper to taste

1. Combine tomatoes and 1 cup vegetableor chicken broth in a small saucepan, bring to a boil. Remove from heat and let stand for 10 minutes.
2. Using a food processor, combine tomato mixture, basil and the next 6 ingredients. Process until smooth.
3. Combine remaining 1 cup broth and cornstarch in a small pan. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly. Stir in tomato mixture and heat through. Store in refrigerator up to 3 days or freeeze up to 3 months. Yield: 2 cups.