'Mango Mango' Curry Chicken September 06 2012
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon of red pepper (optional if you want to add a little heat)
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder or curry paste
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1/4 cup of ‘Mango Mango’ Mango Preserves
Season chicken pieces with salt, pepper and red pepper. Heat oil and curry powder in a large skillet over medium heat for two minutes. Stir in onions and garlic, and cook until the onions are translucent. Add chicken to the skillet . Cook until chicken is done and no longer pink in center. Pour coconut milk, dice tomatoes, tomato sauce, and ‘Mango Mango’ Mango Preserves into the pan, and stir. Cover and stir occasionally for 30 to 40 minutes. Serves nicely over any rice.
'Mango Mango' Ginger Shrimp September 06 2012
30 + large, fresh or frozen, deveined and peeled shrimp
3 tablespoons of ’Mango Mango’ Mango Preserves
1/2 teaspoon of Jammin' Ginger PARTY Mix (add more to taste)
Jammin' Ginger PARTY Mix Recipe
1 TBSP ground ginger
1 tsp salt
1/2 tsp cayenne pepper (omit cayenne for less kick)
1 tsp paprika
1 tsp granulated garlic
1 tsp crushed red pepper
1/2 tsp black pepper
In a medium bowl or large ziploc-style bag, toss the shrimp and mango preserve together making sure that the shrimp are well marinated. In a pan with a little olive oil sauté the shrimp, preserves and start with 1/2 teaspoon of Jammin' Ginger PARTY Mix; add more spice for more kick if needed. Instead of the pan, the shrimp can also be grilled on a skewer 2-4 minutes on each side or until shrimp are done.
The Mango Ginger Shrimp can be either an appetizer or an entree. As an appetizer, eat them like popcorn shrimp or on a kabob with other meats and veggies or in a lettuce wrap. As an entree, kick up your breakfast a notch and add them to grits. You can add sliced onions, sliced bell peppers, even carrots and serve over rice. They can be added to your stir fry or mixed with pasta and chicken & broccoli Alfredo.
‘Mango Mango’ Spicy Corn on the Cob September 06 2012
4 large fresh cobs of corn
6 tablespoons butter, softened
3 tablespoons 'Mango Mango' Mango Preserves
1 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
In a small bowl combine the butter, 'Mango Mango' Mango Preserves, chili powder, garlic salt, cumin and red pepper flakes; set aside. Boil corn 10 to 12 minutes in water, uncovered. Remove from heat, cover and let stand for 15 minutes. Remove from hot water, spread ears of corn with spicy Mango butter."
'Mango Mango' Hotwings August 29 2012
30 whole chicken wings or 60 wingettes
3/4 cup of flour
1 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon nutmeg
1/4 teaspoon coriander
1/2 teaspoon celery seed
1 teaspoon salt
1 tablespoon paprika
1 - 1/2 cups peanut or canola oil
1 cup of 'Mango Mango' Mango Preserves
1/2 cup of hot sauce (we prefer the Louisiana brand)
1/4 cup butter, melted
In a heavy duty deep frying pan (2 inches deep), preheat the oil over medium-high heat. While the oil is heating, combine the flour and all the seasoning in a plastic food storage bag. Shake the bag until the flour & seasonings are well mixed. Next, add the wings to the seasoned flour and shake the bag to coat the chicken. Cook the wings in the preheated oil for about 4 minutes per side.
After the wings are done , drain them on a few absorbent (paper) towels.
In a large microwavable bowl, add the 'Mango Mango' mango preserves, hot sauce and butter. Melt the butter in the same bowl in the microwave for 3 to 5 minutes. After the butter has melted , whisk the sauce together for 1 minute or until well blended, add the wings making sure they are fully coated. Serve on a platter.