Posts tagged ‘Mango’

February 9, 2014

Eggplant Wraps with Moroccan Rice and Pickled Mango


As I mentioned in my last post, I’m down in the state capital these days for work. My day job – when I’m not cooking and writing here – is working for the state legislature, and during the legislative session that means a southward migration to our state’s capital, Olympia. It also means pretty long hours and fewer new posts here, but I do my best to keep things fresh (pun absolutely intended).

One of the best parts about the legislative session though is the return of my Olympia dinner nights, which my friends affectionately refer to as “Quinnsmas.” Aside from a welcome reminder that there is a life outside of politics, these dinner nights are a blast because they are loosely modeled after an Iron Chef challenge. I don’t have an opponent, but every week I get three surprise ingredients with twenty four hour notice that I have to incorporate into my dish.

My friends like to find odd pairings to throw me off, and I love a good challenge – which makes for some fun and elaborate dishes!

This past week the ingredients were chorizo, eggplant and mango, which resulted in this wonderful new Moroccan-inspired recipe. Eggplant and chorizo are a perfectly serviceable combination, so the only trick was figuring out how to shoehorn mangoes into the mix. As it turns out, pickling them brings the flavor profile in line perfectly!

The mangoes retain some of their sweetness, but also pick up some of the acid and vinegar notes as well as aromatic spice. Paired with salty, paprika-infused chorizo sausage, hearty spiced rice and full-bodied eggplant, it forms a delicious winning combination.

This is definitely a dish that requires some planning ahead – the mangoes should be done 24 hours ahead of time and the eggplant needs about an hour of work by itself – but the results are definitely worth it!

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April 27, 2013

Spicy Mango Prosciutto Pizza

Mango-Prosciutto pizza

Think about all the people you know that like Hawaiian pizza. Got them all? Good.

Now, do any of them LOVE Hawaiian pizza?

The answer is probably no. Even the people I know that like the combination of pineapple and Canadian bacon on pizza aren’t overjoyed at the simple prospect of eating it. They don’t dream about it or order it for birthdays or special occasions.

The reason is because the draw – the combination of sweet and savory that forms the base of so many other great dishes – is inelegantly achieved in a Hawaiian pizza. Pineapple is too sweet, tart, and acidic to pair well with savory flavors. Canadian bacon, meanwhile, is a milquetoast of a meat that doesn’t offer enough of a contrast with sweet ingredients. What’s a pizza lover to do?!

Enter our protagonist: the Spicy Mango Prosciutto Pizza.

Instead of pineapple, it has the more subtle and complex mango. Instead of Canadian bacon, it has salty, crispy, aged prosciutto. Together, the two create a sweet and savory combination that puts competitors to shame.

Introduce the spicy kick of jalapeno peppers and pair with soft mozzarella, sharp feta and robust fresh basil – you’ll never bother with plain old Hawaiian pizza again.

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May 5, 2012

Sangria Margarita

How do you make a shot of tequila on Cinco de Mayo even better?

Serve it up with more booze, wine and fruit!

This recipe brings together the best of two great drinks. It’s sweet, but not overly so, and the sweetness comes more from the fruit than artificial flavorings. The tequila and grand marnier impart a clear margarita flavor while being balanced by the dry, slightly buttery wine. The base is accented by hints of cinnamon and citrus. And, most importantly for Cinco de Mayo, it’s quite strong.

Not too much more to say – it’s a bunch of delicious fruit and alcohol. Drink up!

Sangria Margarita

  • 10 strawberries, cut into 1/8 inch slices
  • 1 mango, cored and diced
  • 1 lime, cut into thin slices
  • 1 cinnamon stick
  • 1/4 cup grand marnier
  • 1/2 cup tequila
  • 1 bottle of dry white wine
  • club soda


  1. Combine all ingredients except the club soda into a large pitcher. Place in the refrigerator and allow to chill for at least 3 hours, preferably overnight.
  2. To serve, combine 2 parts sangria with 1 part club soda in a wine glass. Garnish with a lime wedge.
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