Category Archives: grillin' n chillin'

Recipe: Mango Salsa

The mango is a very common tropical fruit usually found in Southern Asia, especially in Eastern India, Philippines, China, Burma, Andaman Islands and Central America. It is cultivated and grown vastly in many tropical regions and widely distributed in the world.

Mango is one of the most extensively used fruit for food, juices, flavor and coloring making it as the most functional fruit. The ripe fruit is variable in size and color, and may be yellow, orange, red or green when ripe, depending on the cultivar. When it is ripe refreshingly sweet taste that varies from every variety. Its flesh has its fibrous and some are soft and pulpy texture.

One of my favorite uses for mango is fresh salsa. It makes a great accompaniment to all sorts of grilled fish and chicken recipes.

Ripe Mango

cubed Mango for salsa

Ingredients for Mango Salsa:
  • 2 peeled, pitted and diced small
  • 1/2 large red bell pepper, diced small
  • 1 Tbsp medium red onion, finely chopped
  • 1 /2 small european cucumber, peeled and diced
  • 3 Tbsp finely chopped fresh cilantro leaves
  • 2 Tbsp chopeed scallion
  • 1 Tbsp rice wine vinegar
  • 1/2 Tsp sugar
  • 3 Tbsp fresh lime juice
  • 2 T extra-virgin olive oil
  • 1/2 tsp. toasted mustard seed
  • Salt and Pepper
Directions:
  1. Chop mango, red pepper, cucumber, scallion and red onion and combine in a bowl.
  2. Mix lime juice, olive oil, sugar mustard seeds & salt and pepper in a small bowl, whisk together.
  3. Mix into salsa.
  4. Add chopped cilantro and stir until combined.
  5. Enjoy with fresh tortilla chips, on grilled fish or chicken or as an accompaniment to a fresh green salad

mango salsa

History of Mango:

Native to southern Asia, especially eastern India, Burma, and the Andaman Islands, the mango has been cultivated, praised and even revered in its homeland since Ancient times. Buddhist monks are believed to have taken the mango on voyages to Malaya and eastern Asia in the 4th and 5th Centuries B.C.

The Persians are said to have carried it to East Africa about the 10th Century A.D. It was commonly grown in the East Indies before the earliest visits of the Portuguese who apparently introduced it to West Africa early in the 16th Century and also into Brazil. After becoming established in Brazil, the mango was carried to the West Indies, being first planted in Barbados about 1742 and later in the Dominican Republic. It reached Jamaica about 1782 and, early in the 19th Century, reached Mexico from the Philippines and the West Indies.

Ripe Mango on the vine

Source: Julia F. Morton’s “Fruits of Warm Climates”: Mango

Note: There are a few vari­eties of mango that are com­monly found in Amer­i­can gro­ceries stores. The most com­mon are the Haden, Tommy Atkins, and  Kent vari­eties, all of which have yel­low or green skins with a red­dish blush to them. If you do find an Ataulfo or Cham­pagne mango, it will have a smaller, kidney-like shape, yel­low skin, and small pit, so use 5 or 6 for this recipe. To choose a ripe but firm (com­mon) mango make sure it has a red­dish blush and firm skin. The mango should give slightly when squeezed and be fra­grant. If you acci­den­tally peel a mango that is too green, no wor­ries, cut it into small slices, sea­son with lime juice and sprin­kle with salt. You’ve just made man­goviche! Deli­cious!

Find Us On Facebook!

Visit our website!

Sunday shrimp boil at 8th avenue pub!

Come on out and join your friends at 8th Ave Pub for a low country shrimp boil this Sunday May 2, 2010 from 12:30 till about 8.  Live local musicians and an amazing selection of draft and bottled beers from around the world are sure to round out a fantastic day. In addition to our shrimp boil, The Pub will be providing grilled burgers and dogs with a portion of the proceeds going to local charity.   Food will be prepared by chef Justin and friends from Justin-Thyme Personal Chef Service

Low country shrimp boil

Low country shrimp boil

MENU-
-Shrimp Boil: 1/2lb of spicy cajun shrimp with kielbasa, taters, corn on the cob and whole roasted garlic- $10.00 per person.
-Burgers & Dogs: Donations accepted with proceeds going to local charity.

8th ave Pub is located in beautiful downtown Safety Harbor right off of Main Street and 8th Avenue.
103 8th avenue north

Safety Harbor, FL
34695
727-799-1105
8th Ave Pub on Facebook

CHEERS!

8thave

The 8th Ave Pub Crew!

Some new food pics!

As a chef, a source of constant joy for me comes from the simple act of creating. Now don’t get me wrong, I love to see peoples’ reactions as I unveil a new creation, but the really good stuff for me is the brainstorming, creation and execution of a new idea…especially when it goes off well. More of these photos can be seen at justin-thyme.com

This particular photo series was shot on a day I decided I was only going to buy one set ingredient, swordfish.  The rest of the produce and pantry items were simply the best quality ingredients at the market that day…here’s what I came up with:

mis en place for the day

mis en place for the day

mis en place for the day

Swordfish, baby bellas, cherry tomatoes, haricot verts, scallion, peach, chili oil, lemon, thyme and rosemary

Swordfish

a gorgeous 3lb swordfish loin

At this point all I knew was that the fish was going on the grill…I decided to go with a marinade of fresh thyme, shallots, chili oil, cracked pepper and lemon zest.

another overhead shot

another overhead shot

sword time!

sword time!

The finished dish: Grilled sword with boniato mash, sauteed haricot verts, baby bellas and cherry tomato finished with charred tomato chimichurri.

sword angle

finished sword shot at an angle

finished sword

...one of my favorite shots

sword best

sword center

sword macro

sword macro

Please visit our website at http://www.justin-thyme.com!