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Posts Tagged ‘mango’

It is nice to know that the domestic shrimp fishing is back to what it was before the tragedy in the gulf with oil spills and all, many years ago. I try to support them by always buying Gulf shrimp. When I do, I make sure I keep it nice and “clean” and just use a few ingredients.

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gulf shrimp

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Gulf Shrimp with Pineapple/Mango/Jicama salsa.

Serves 4.

1-1.2 lb of Gulf shrimp.

3 Spring onions or 1 baby leek.

1 Mango.

2-3 Rings of fresh (or canned) pineapple.

1/2 Jicama.

2 tbsp finely cubes red pepper.

Zest from 1 lime.

Juice from half a lime.

2 tbsp. of concentrated shrimp or shellfish stock (or use vegetable stock for a lighter taste).

1-2 tbsp. soy sauce.

1-2 tbsp. Mango (or other fruit) vinegar.

1 tbsp. of grated ginger.

1 sprig of fresh Mint.

Good oil for frying the onions and shrimp.

A splash of hot sauce (optional).

Directions;

Peel and mince the fruit into small cubes or sticks. Mix with the cubed red pepper. Mix together with a pinch of the cut up onion, half of the mint (cut into smaller pieces) a splash of the vinegar and a splash of the lime juice. Let sit and “marry”.

Clean and cut up the onion into 1″ pieces. Add the oil to a medium hot frying pan.

Add the onion. Let cook down until slighty translucent. Add the vinegar, soy and stock. Mix well. Add the shrimp. Cook for a few minutes until the shrimp is nice and pink. Add the hot-sauce at the end if you like it to have a little “bite”. Add the rest of the lime juice to give the shrimp a “clean” taste.

Plate with the little dollops of the salsa. Top with a little fresh mint. Sprinkle over the left over zest from the lime.

I t could easily be served like this, but you could also serve it over rice.

Enjoy!

 

 

 

 

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I can’t believe that another year has passed. When I was younger, “they” all said that when you get to a certain age, life is just spinning faster and faster. “You better pay attention and live to the fullest!”

I guess it is because all of a sudden you see the “goal line”. I never reflected on this until a few years ago, when I realized that I had lived over half of my life. I actually started to feel a little stressed. Am I on the right path? I better shape up and just “go for it”. I am not worried about my age. That is something I can’t change. I am turning 52 next year.  I am embracing it, grateful for another year. It really is just a number. I know lot’s of young people, at least half my age as well as people who are a generation or so older that I am, who really don’t define their age groups. I think that when you just let go of the fear of getting older, you will feel younger.

Ringing in the new year is always a time of expectations. I am not making any New Years resolutions. I rather look at it as expectations and deadlines. I don’t want to set myself up for failure. It is much easier to just set up a bunch of partial deadlines that you would work with through the year.

As you might know, my husband loves his lobsters. The challenge this year is what to make for new years eve? I was thinking of making lobster rolls… Or perhaps some lobster ravioli?

I finally settled on The same old same old… That means a steamed lobster with all the trimmings.

But for an appetizer, I made a cold lobster roll salsa with a little mashed potato & parmesan “nest”.

To that I served a spiced snaps (vodka with a few slices of fresh ginger).

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Lobster Roll inspired salsa.

Serves 4.

1 cup of coarsely chopped boiled lobster meat (about 1 large lobster or 2 small).

1 chopped medium ripe fresh mango.

1 stalk of celery, preferable one of the more inner stalks, finely chopped.

1/2 orange, squeezed.

1/2 lemon, squeezed.

1 tbsp. chopped cilantro or mexican cilantro (recao).

1/2 -1 tsp. finely grated fresh ginger.

1/2 cup. steamed shelled edamame (optional).

1 tbsp. mayo.

1 tbsp. Mirin.

Salt & freshly ground pepper to taste.

1 cup of good white wine mixed with gelatin, for decoration.

Directions;

Prepare the white wine and gelatin. Let it stiffen up in the fridge.

Chop up the lobster meat in larger chunks. Mix all ingredients together. Set aside for about 10-15 minutes to “marinate”.

Divide the mixture into 4 small cups. Pack it all very well. Make sure not to spoon up the liquid, you can discard that.

Take the gelatin white wine and scrape it with a fork. This creates “crushed ice”.

Pour up the lobster mixture on a small plate. Decorate with some of the “crushed ice” gelatin around it.

You could serve it either just like that or add some greens or as I did, a little nest of baked potato mash, mixed with some grated parmesan & freshly grated ginger.

Enjoy!

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4th of July must be one of, if not the biggest BBQ weekends in the US.

Obviously not everybody knows what the reason for the celebration is, since I have been asked many times if we celebrate 4th of July in Sweden. What does one answer to that???

Anyway, So, I have not been celebrating this holiday more than in the sense of it being a day off from work, a bonus day.

I never liked fireworks. I know someone who blew off a couple of fingers as a kid, trying to make fireworks himself. Really scary but it made a lot of us not really like fireworks. If one looks at the bright side of that, I never have to rush to get a great spot to watch it. I could stand way in the back. No problem.

As I am getting older, 4th of July means something else for me than just a celebration. It reminds me of what it took for this country (America) to become what it has become. When I became a citizen, we had to study the history of the country and it made me more aware of things. I feel very lucky. Lucky that I am here, lucky that I was born in Sweden, lucky that I live now and not way back when…

This 4th of July we are going to BBQ. Our neighbourhood goes bananas for any opportunity to be out in the backyard and get those grills going.

I am breaking the holy rule of this weekend. I am making salmon/Mango burgers. My husband said “No, we should have real burgers, ribs and hot dogs and things.” Lucky for me, he changed his mind. We are going with the Salmon/Mango burgers.

To make the whole thing very “4th’y” I am going all out with the stars and stripes…

A little overkill of red, white and blue doesn’t hurt.

So here it is, my healthy and really delicious salmon burger.

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Salmon/Mango Burgers with Stars & Stripes Fries:

About 6-8 burgers, depending on how big you make them.

About 2 lb. fresh salmon.

1 Mango, cut up into small pieces.

2 tbsp. of toasted pine nuts (optional)

2 tbsp. chopped fresh herbs. I used mint, thyme, dill, sage and chives.

1 hot pepper. Any kind. You can also use season pepper/ a mild pepper just to get that pepper taste.

Splash of hot sauce (optional)

1 egg. (to keep it all together since the mixture is very loose.)

Panko crumbs (or other kind of bread crumbs)

Salt & pepper to taste.

Some mango ketchup (optional You boil 1 diced mango, 2 tbsp. of tomato paste, 4 tbsp. of water or pomegranate juice, 2 tbsp. balsamic vinegar, salt pepper. Any other kind of herbs and spice you have in the kitchen. Boil it all down to a thicker paste. Taste and make sure you like it. Add anything you feel like. Blend with a hand mixer. Let cool.)

Directions;

Mix the salmon in a blender. Make it some what fine. You can leave a couple of “chunks” out and mix in them later, just to get a more interesting texture.

In a bowl, mix the mango that has been cut up into fine pieces, pine nuts, and all the other ingredients.

Pour Panko crumbs into a deep dish. Season with salt & pepper.

Shape the burgers. Dip into the crumbs. Turn and make sure they are well breaded. When done, place the burgers into the fridge to make them “settle” slightly before frying or bbq’ing.

Note that this mixture is very loose and you might want to fry on top of the stove unless you have a good grill.

Fry the burgers. Build the burgers on top of a good bun . I used an 8 grain bun from my bakery around the corner.

Add lettuce a little mayo if you like, the burger and some mango ketchup or regular ketchup. Top with a few slices of onions.Yum, Yum….

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The Stars & Stripes Fries are so easy to make.

If you have been following my blog, you know by now, that I think it is “wild and crazy” to use cookie cutters to do all sorts of things.

This time it is star-shaped fries and just regular cut fries, baked in the oven with a little salt, pepper and thyme on them.

To make sure for them not to be dried up due to the irregular shapes, I first boiled them for a few minutes.

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Varg tass (Wolf paw) is a very common drink at home. It is really yummy. You just take one part lingonberry juice concentrate (if you can’t find lingonberry juice use cranberry juice), 1 part vodka and fill up with seltzer water. I had to be a little particular for this drink, so I made my own shot glasses in ice. Now that is really overkill. I found these molds in a store and almost fell over of happiness. The Swedish “Ice hotel” serves their drinks in their “Absolute Ice bar” in ice shot glasses and I have always loved them. Now I can make my own. Lucky me.

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I was thinking of making this really crazy dessert, but I ended up making something I love and that is more of a summer thing. Frozen yoghurt. You could just as well make or buy ice cream, but I like to make it a little healthier (some times.)

Frozen Yoghurt with blueberries, strawberries and coconut.

A large container of vanilla yoghurt. I used Greek Vanilla yoghurt. You should use the kind you like best. Plain or Vanilla.

1 c. of mashed fresh Blueberries.

1/2 c. of mashed fresh Strawberries. 1 tbsp. of honey.

1 tbsp. of shredded coconut. I used large flakes that I soaked in water for an hour or so.

A couple of squares of dark chocolate.

Directions;

Use an ice cream maker or just mix it and freeze it.

Mix the yoghurt, berries, honey & coconut.

If you use an ice cream maker, follow the directions for the machine.

if you don’t have that, just put the mixture into the freezer. Keep stirring ever so often to make sure it freezes evenly.

You can make the frozen yoghurt ahead of time.

I used wafer cones from the grocery store. I just printed out an American flag on paper and cut out a “cover” for the cone. Very easy and it looks really cute.

Finally, I shredded a little dark chocolate over the top.

Enjoy and Happy 4th!!!!

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