Suzi's Blog

Super Bowl Idea: Brian’s Frozen Mango Daquiri

Brian’s Frozen Mango Daiquiri

Ingredients [for one drink]:

2 ounces white rum
1 ounce mango nectar
Juice of one lime or one lemon [tarter or sweeter as you desire]
1 ounce citrus sugar syrup
Preparation:

Put all the ingredients in a blender with a cup of ice cubes.  Process until blended.  Pour into a wide mouthed glass.

For the Super Bowl, repeat until the game is decided. [And, remember, Eli wins late in the 4th quarter!].

Source: Brian O’Rourke

Mango and Mustard Salsa

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M&M can only mean one thing: those darling little candies. One taste of this salsa though and M&M will now spark in your brain as: that hot sweet salsa that went so well with my chicken, or my steak, or just straight with those chips.

This salsa is a side dish to a Mojito Chicken recipe that people loved this summer at Cooking by the Book. I’ll blog the chicken tomorrow, but I want to give equal power and credit to this salsa. It’s very beautiful to behold. It’s hot, and yet it is sweet from the fruit. No added sugar here. My husband, Brian, did look at the bowl of brown sugar across the counter.

“How comfortable is the sofa?” I asked him.

He did not answer, but he did eat all the salsa. I am going to assume the sofa is not terrific and the salsa was more than acceptable.

This recipe is from Cheryl and Bill Jamison, authors of many outstanding cookbooks.

Mango Mustard Salsa

Yield: enough for 6 persons as a side dish

Ingredients:

  • 2 tablespoons freshly squeezed lemon juice
  • 2 ripe mangoes, peeled and cut into ¼-inch dice
  • ½ cup thinly bias-sliced scallions, green parts only
  • 1 red bell pepper, seeded and cut into ¼-inch dice
  • 2 tablespoons American-style yellow mustard
  • 1 teaspoon black mustard seed
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons coarsely chopped fresh cilantro
  • Juice of 1 lime
  • 1 jalpeno pepper, minced

Preparation:

Combine all the ingredients in a nonreactive bowl and mix well. Refrigerate until ready to serve or transfer to an airtight container and store in the refrigerator for up to two weeks.

Source: Cheryl and Bill Jamison, as appeared in “Best American Recipes 2005-2006”