Mango Ginger Dipping Sauce

In article <[email hidden]>,

~patches~ said:

Here's a nice dipping sauce to go with grilled chicken and more.
Enjoy 🙂

(from Tabasco)

2 c pureed rip mangos
2 tsp grated peeled fresh ginger
2 tbsp rice vinegar
2-4 tbsp Tabasco Habanero Pepper Sauce
1 clove garlic, chopped
1/4 tsp yellow curry powder
juice of 1 orange
3 tbsp extra virgen olive oil

In a blender, use the puree setting to plend together all ingredients
until the sauce is very smooth. Serve at room temperature in small
individual bowls. Dip grilled chicken, pork, shrimp or finsh into the
sauce.

--

Mango is a very versatile ingredient for savory dishes. :-)

I'm looking forward to them being 3 for $1.00 on sale.
I'm considering making up a bunch of puree and freezing it.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

~patches~ said:

Here's a nice dipping sauce to go with grilled chicken and more.
Enjoy 🙂

(from Tabasco)

2 c pureed rip mangos
2 tsp grated peeled fresh ginger
2 tbsp rice vinegar
2-4 tbsp Tabasco Habanero Pepper Sauce
1 clove garlic, chopped
1/4 tsp yellow curry powder
juice of 1 orange
3 tbsp extra virgen olive oil

In a blender, use the puree setting to plend together all ingredients
until the sauce is very smooth. Serve at room temperature in small
individual bowls. Dip grilled chicken, pork, shrimp or finsh into the
sauce.

--

Mango is a very versatile ingredient for savory dishes. :-)

I'm looking forward to them being 3 for $1.00 on sale.
I'm considering making up a bunch of puree and freezing it.

This sauce is rather nice. I've never made it using just regular
Tabasco but I think you could if you don't want the heat of habs. I
love habs myselft but they might be too hot for others. I have a nice
mango jam recipe if you are interested. Mangos never get that cheap
here but still they aren't terribly expensive. The puree idea sounds
good. I think I'll give that a try too.

--
A two faced, low-life, sorry excuse for a person, posting on
rec.food.cooking steals other posters' pics posing them as their own.
The same two faced piece of [censored] likes to harass other posters and is an
internet stalker. This gutless wonder tries to use intimidation to
harass other posters on rfc.

In article <[email hidden]>,

~patches~ said:

Quoted message said:

Mango is a very versatile ingredient for savory dishes. :-)

I'm looking forward to them being 3 for $1.00 on sale.
I'm considering making up a bunch of puree and freezing it.

This sauce is rather nice. I've never made it using just regular
Tabasco but I think you could if you don't want the heat of habs. I
love habs myselft but they might be too hot for others.

I like them for the flavor, I just go easy on them. <G>

Quoted message said:

I have a nice
mango jam recipe if you are interested.

Normally I would be, but I have to take it easy on fruit and sugar.
<sigh>

Quoted message said:

Mangos never get that cheap
here but still they aren't terribly expensive. The puree idea sounds
good. I think I'll give that a try too.

Try my tropical chicken sometime. :-) It's simple and delicious.
2 pureed mangos, 1 can of crushed pineapple canned in pineapple juice
(no sugar added), 1 bunch of scallions chopped, a little fresh ground
tri-color pepper. Salt to taste. Do NOT add garlic to this! It does not
work. <G> A little fresh ginger might, I've not tried that.

Take a whole chicken and cut it in half down the middle, then lay it
bone side down in a roasting pan or cast iron skillet with a little EVOO
in the bottom. Pile your choice of chunked veggies around that, then
pour the sauce over it. Add the pepper last, don't mix it with the fruit
and onions.

Roast until done according to the weight of the chicken. 375 degrees.

It's awesome....

I recommend carrots cut in large sections, whole mushrooms and quartered
chinese cabbage, and maybe some quartered onions. I don't eat potatoes
anymore. Turnips might work too.

This BTW is an original recipe. I s'pose I ought to donate it to the RFC
cookbook. <G>
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Try my tropical chicken sometime. :-) It's simple and delicious.
2 pureed mangos, 1 can of crushed pineapple canned in pineapple juice
(no sugar added), 1 bunch of scallions chopped, a little fresh ground
tri-color pepper. Salt to taste. Do NOT add garlic to this! It does not
work. <G> A little fresh ginger might, I've not tried that.

Take a whole chicken and cut it in half down the middle, then lay it
bone side down in a roasting pan or cast iron skillet with a little EVOO
in the bottom. Pile your choice of chunked veggies around that, then
pour the sauce over it. Add the pepper last, don't mix it with the fruit
and onions.

Roast until done according to the weight of the chicken. 375 degrees.

It's awesome....

I recommend carrots cut in large sections, whole mushrooms and quartered
chinese cabbage, and maybe some quartered onions. I don't eat potatoes
anymore. Turnips might work too.

This BTW is an original recipe. I s'pose I ought to donate it to the RFC
cookbook. <G>

I'll second that. We have tried this (thanks Om) and it was delish!

Cheers
Cathy(xyz)

OmManiPadmeOmelet said:

In article <[email hidden]>,

~patches~ said:

Quoted message said:

Mango is a very versatile ingredient for savory dishes. :-)

I'm looking forward to them being 3 for $1.00 on sale.
I'm considering making up a bunch of puree and freezing it.

This sauce is rather nice. I've never made it using just regular
Tabasco but I think you could if you don't want the heat of habs. I
love habs myselft but they might be too hot for others.

I like them for the flavor, I just go easy on them. <G>

Quoted message said:

I have a nice
mango jam recipe if you are interested.

Normally I would be, but I have to take it easy on fruit and sugar.
<sigh>

Quoted message said:

Mangos never get that cheap
here but still they aren't terribly expensive. The puree idea sounds
good. I think I'll give that a try too.

Try my tropical chicken sometime. :-) It's simple and delicious.
2 pureed mangos, 1 can of crushed pineapple canned in pineapple juice
(no sugar added), 1 bunch of scallions chopped, a little fresh ground
tri-color pepper. Salt to taste. Do NOT add garlic to this! It does not
work. <G> A little fresh ginger might, I've not tried that.

Take a whole chicken and cut it in half down the middle, then lay it
bone side down in a roasting pan or cast iron skillet with a little EVOO
in the bottom. Pile your choice of chunked veggies around that, then
pour the sauce over it. Add the pepper last, don't mix it with the fruit
and onions.

Roast until done according to the weight of the chicken. 375 degrees.

It's awesome....

I recommend carrots cut in large sections, whole mushrooms and quartered
chinese cabbage, and maybe some quartered onions. I don't eat potatoes
anymore. Turnips might work too.

This BTW is an original recipe. I s'pose I ought to donate it to the RFC
cookbook. <G>

Sounds like a really nice recipe. I'll try it out and let you know what
I think. I've offered to contribute a couple of my recipes to the
cookbook. These would be recipes I've created myself. Obviously, my
contribution offer is not welcomed so oh well.

On the topic of scallions - I saw a show on foodtv the name of which
escapes me right now - but the discussion was scallions. They showed
the scallions and I immediately thought those look like green onions.
Later in the show the chef/cook said that scallions are referred to as
green onions in some locals. So are they the same thing as green onions
or are they different?

--
There is a thief amongst us who likes to steal other posters pics and
post them as their own. This constitutes copyright infringement and
theft of intellectual property. This is contrary to DMCA of 1998
punishable by law. The same thief likes to harass other posters and is
an internet stalker. This thief likes to use intimidation to harass
other posters on rfc.

In article <[email hidden]>,

cathyxyz said:

OmManiPadmeOmelet said:

Try my tropical chicken sometime. :-) It's simple and delicious.
2 pureed mangos, 1 can of crushed pineapple canned in pineapple juice
(no sugar added), 1 bunch of scallions chopped, a little fresh ground
tri-color pepper. Salt to taste. Do NOT add garlic to this! It does not
work. <G> A little fresh ginger might, I've not tried that.

Take a whole chicken and cut it in half down the middle, then lay it
bone side down in a roasting pan or cast iron skillet with a little EVOO
in the bottom. Pile your choice of chunked veggies around that, then
pour the sauce over it. Add the pepper last, don't mix it with the fruit
and onions.

Roast until done according to the weight of the chicken. 375 degrees.

It's awesome....

I recommend carrots cut in large sections, whole mushrooms and quartered
chinese cabbage, and maybe some quartered onions. I don't eat potatoes
anymore. Turnips might work too.

This BTW is an original recipe. I s'pose I ought to donate it to the RFC
cookbook. <G>

I'll second that. We have tried this (thanks Om) and it was delish!

Cheers
Cathy(xyz)

Why thank you!!! :-)
Glad you enjoyed....
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

~patches~ said:

Quoted message said:

This BTW is an original recipe. I s'pose I ought to donate it to the RFC
cookbook. <G>

Sounds like a really nice recipe. I'll try it out and let you know what
I think. I've offered to contribute a couple of my recipes to the
cookbook. These would be recipes I've created myself. Obviously, my
contribution offer is not welcomed so oh well.

Relax... Don't be so hasty! :-)

Quoted message said:

On the topic of scallions - I saw a show on foodtv the name of which
escapes me right now - but the discussion was scallions. They showed
the scallions and I immediately thought those look like green onions.
Later in the show the chef/cook said that scallions are referred to as
green onions in some locals. So are they the same thing as green onions
or are they different?

Same same. Little scrawny things resembling miniature leeks.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

~patches~ said:

Here's a nice dipping sauce to go with grilled chicken and more.
Enjoy 🙂

(from Tabasco)

2 c pureed rip mangos
2 tsp grated peeled fresh ginger
2 tbsp rice vinegar
2-4 tbsp Tabasco Habanero Pepper Sauce
1 clove garlic, chopped
1/4 tsp yellow curry powder
juice of 1 orange
3 tbsp extra virgen olive oil

In a blender, use the puree setting to plend together all ingredients
until the sauce is very smooth. Serve at room temperature in small
individual bowls. Dip grilled chicken, pork, shrimp or finsh into the
sauce.

Have you actually tried this? It seems like I'd have several issues with it,
but the recent waffle-spinach chicken recipe has shown that we can't always
gauge a recipe by reading it. Here are my specific concerns:

1. It seems like it would be quite thick; a bit thicker than catsup. Maybe
that's intentional, but I'm just curious.

2. It seems like it would have a "raw" curry taste, but maybe the curry just
kind of blends into the background, or maybe it depends on the specific
curry powder you use. (After all, some curry powders are *much* more pungent
than others.)

3. I'm not sure why it contains oil. Would it make a big difference if the
oil was left out?

Bob

Bob Terwilliger said:

~patches~ said:

Here's a nice dipping sauce to go with grilled chicken and more.
Enjoy 🙂

(from Tabasco)

2 c pureed rip mangos
2 tsp grated peeled fresh ginger
2 tbsp rice vinegar
2-4 tbsp Tabasco Habanero Pepper Sauce
1 clove garlic, chopped
1/4 tsp yellow curry powder
juice of 1 orange
3 tbsp extra virgen olive oil

In a blender, use the puree setting to plend together all ingredients
until the sauce is very smooth. Serve at room temperature in small
individual bowls. Dip grilled chicken, pork, shrimp or finsh into the
sauce.

Have you actually tried this? It seems like I'd have several issues with it,
but the recent waffle-spinach chicken recipe has shown that we can't always
gauge a recipe by reading it. Here are my specific concerns:

Bob, yes we have tried the recipe and we really like it. I don't post
any recipe that I have not tried at least once. I won't post a recipe
that I've tried and we didn't like.

Quoted message said:

1. It seems like it would be quite thick; a bit thicker than catsup. Maybe
that's intentional, but I'm just curious.

Hmm, as far as thickness likely about that. I don't whether the recipe
was designed to be this thick as it isn't my recipe but it is a good
dipping sauce. You don't want a real thin sauce for dipping as it has
no staying power.

Quoted message said:

2. It seems like it would have a "raw" curry taste, but maybe the curry just
kind of blends into the background, or maybe it depends on the specific
curry powder you use. (After all, some curry powders are *much* more pungent
than others.)

I don't think it tastes like raw curry. The flavours meld nicely.

Quoted message said:

3. I'm not sure why it contains oil. Would it make a big difference if the
oil was left out?

My guess would be to try a batch with the oil and one without to see
which is preferrable. IMO the oil is included for a reason, likely for
texture and perhaps for a little flavour. Let us know how you make out
with omitting the oil.

Quoted message said:

Bob

--
There is a thief amongst us who likes to steal other posters pics and
post them as their own. This constitutes copyright infringement and
theft of intellectual property. This is contrary to DMCA of 1998
punishable by law. The same thief likes to harass other posters and is
an internet stalker. This thief likes to use intimidation to harass
other posters on rfc.

Bob Terwilliger virtualgoth@die_spammer.biz said:

2. It seems like it would have a "raw" curry taste, but maybe the curry just
kind of blends into the background, or maybe it depends on the specific
curry powder you use. (After all, some curry powders are *much* more pungent
than others.)

Curry powders, on the whole, suck. Curry isn't a spice, its a type of
dish. Use a curry paste for better results. Plenty of Thai and
Indian curry pastes available in supermarkets, these days.

Quoted message said:

3. I'm not sure why it contains oil. Would it make a big difference if the
oil was left out?

Fats are a great flavor transport. I'd go with a more benign oil,
like canola.

nb

~patches~ said:

Here's a nice dipping sauce to go with grilled chicken and more.
Enjoy 🙂

(from Tabasco)

2 c pureed rip mangos
2 tsp grated peeled fresh ginger
2 tbsp rice vinegar
2-4 tbsp Tabasco Habanero Pepper Sauce
1 clove garlic, chopped
1/4 tsp yellow curry powder
juice of 1 orange
3 tbsp extra virgen olive oil

In a blender, use the puree setting to plend together all ingredients
until the sauce is very smooth. Serve at room temperature in small
individual bowls. Dip grilled chicken, pork, shrimp or finsh into the
sauce.

--

A two faced, low-life, sorry excuse for a person, posting on
rec.food.cooking steals other other people's recipes, posing them as
their own.
The same two faced piece of [censored] likes to harass other posters and is
an
internet stalker. This gutless wonder tries to use intimidation to
harass other posters on rec.food. This "gutless wonder's" name is
"Patches".

And, furthermore, she stole it from here:

http://recipes.chef2chef.net/recipe-archive/44/236315.shtml

It's from the Martinique Bistro in New Orleans...

Theif!

HTH,
-L.

~patches~ said:

dipping sauce. You don't want a real thin sauce for dipping as it has
no staying power.

Whatdya mean, no staying power? Doesn't hide the dish all the way
through mastication? Actually allows the flavor of the dish to come
through? And what the Hell does thickness have to do with it? Many
Asian dipping sauces are relatively thin and taste great. Where do
you come up with this nonsense?

nb

notbob said:

~patches~ said:

dipping sauce. You don't want a real thin sauce for dipping as it has
no staying power.

Whatdya mean, no staying power? Doesn't hide the dish all the way
through mastication? Actually allows the flavor of the dish to come
through? And what the Hell does thickness have to do with it? Many
Asian dipping sauces are relatively thin and taste great. Where do
you come up with this nonsense?

nb

She steals the recipes and then makes the BS up...

http://recipes.chef2chef.net/recipe-archive/44/236315.shtml

The recipe is from the Martinique Bistro in New Orleans.

-L.

~patches~ said:

Quoted message said:

1. It seems like it would be quite thick; a bit thicker than catsup.
Maybe
that's intentional, but I'm just curious.

Hmm, as far as thickness likely about that. I don't whether the recipe
was designed to be this thick as it isn't my recipe but it is a good
dipping sauce. You don't want a real thin sauce for dipping as it has no
staying power.

Well, it depends on what you're dipping. :-) For example, the dipping sauce
for potstickers is usually very thin.

When it comes to dipping sauces for meats or fish, I like them to be
definitely thinner than catsup. (I was going to say I like them about the
thickness of maple syrup, but then I realized that maple syrup's viscosity
can vary greatly from brand to brand.)

I've posted a recipe for an apricot-guava dipping sauce several times here;
that sauce is made from slightly-reduced fruit nectars rather than puréed
fruit, so it's a bit thinner -- which is what I'm after in a dipping sauce.
I just want something that will lightly coat whatever gets dipped into it.
Still, it ought to be easy enough to make the sauce thinner, and the recipe
you posted has the advantage of not cooking the fruit, which ought to make
for a fresher taste.

I've also posted a recipe for "Inner Beauty Hot Sauce" here. It's a
mango-habañero-curry hot sauce which (come to think of it) is fairly close
to the recipe you posted, although it doesn't contain any oil and it
contains a lot more seasonings. I don't think of that as a dipping sauce,
though: If you used it as a dipping sauce, its thickness would mean that
whatever you dipped into it would be overwhelmed by its VERY strong flavors.

At any rate, thanks for posting the recipe, and I'll give it a try -- I just
have to figure out exactly how I'll use it!

Bob

-L. said:

~patches~ said:

Here's a nice dipping sauce to go with grilled chicken and more.
Enjoy 🙂

(from Tabasco)

2 c pureed rip mangos
2 tsp grated peeled fresh ginger
2 tbsp rice vinegar
2-4 tbsp Tabasco Habanero Pepper Sauce
1 clove garlic, chopped
1/4 tsp yellow curry powder
juice of 1 orange
3 tbsp extra virgen olive oil

In a blender, use the puree setting to plend together all ingredients
until the sauce is very smooth. Serve at room temperature in small
individual bowls. Dip grilled chicken, pork, shrimp or finsh into the
sauce.

--

A two faced, low-life, sorry excuse for a person, posting on
rec.food.cooking steals other other people's recipes, posing them as
their own.
The same two faced piece of [censored] likes to harass other posters and is
an
internet stalker. This gutless wonder tries to use intimidation to
harass other posters on rec.food. This "gutless wonder's" name is
"Patches".

And, furthermore, she stole it from here:

http://recipes.chef2chef.net/recipe-archive/44/236315.shtml

It's from the Martinique Bistro in New Orleans...

Theif!

HTH,
-L.

Nope sweet cheeks. Nice try but no cookie for you. I attributed to the
source I got it from on the Tabasco box and I attributed it to Tabasco
as per my post. Want me to post a pic of the actual box complete with
the recipes? Let me take the pic then upload it. Actually for best
viewing I'll need to post 2 views of the box. You will see the box, the
Tabasco logo and bottle pic as well as the recipe. It's going to take
me about an hour or so but I will post it tonight. The image will
maintain my copyright. Cheers sweet cheeks!

--
There is a thief amongst us who likes to steal other posters pics and
post them as their own. This constitutes copyright infringement and
theft of intellectual property. This is contrary to DMCA of 1998
punishable by law. The same thief likes to harass other posters and is
an internet stalker. This thief likes to use intimidation to harass
other posters on rfc.

notbob said:

~patches~ said:

dipping sauce. You don't want a real thin sauce for dipping as it has
no staying power.

Whatdya mean, no staying power? Doesn't hide the dish all the way
through mastication? Actually allows the flavor of the dish to come
through? And what the Hell does thickness have to do with it? Many
Asian dipping sauces are relatively thin and taste great. Where do
you come up with this nonsense?

nb

Staying power as in the sauce is not running and lacking in flavour or
texture. This sauce has both. We like the sauce. I posted the recipe
as it is on the Tabasco box. If you don't want to try it, don't. I'm
not going to argue with you on this one. In case you haven't noticed I
have another little thing going here 😉

--
There is a thief amongst us who likes to steal other posters pics and
post them as their own. This constitutes copyright infringement and
theft of intellectual property. This is contrary to DMCA of 1998
punishable by law. The same thief likes to harass other posters and is
an internet stalker. This thief likes to use intimidation to harass
other posters on rfc.

-L. said:

notbob said:

~patches~ said:

dipping sauce. You don't want a real thin sauce for dipping as it has
no staying power.

Whatdya mean, no staying power? Doesn't hide the dish all the way
through mastication? Actually allows the flavor of the dish to come
through? And what the Hell does thickness have to do with it? Many
Asian dipping sauces are relatively thin and taste great. Where do
you come up with this nonsense?

nb

She steals the recipes and then makes the BS up...

http://recipes.chef2chef.net/recipe-archive/44/236315.shtml

The recipe is from the Martinique Bistro in New Orleans.

-L.

Ok sweet cheeks. Look for the pics I will upload to tinypic. It's
quite clear where I got the recipe from. If Tabasco got the recipe from
this Bistro of visa versa is not my concern. I cited where I got it
from, Tabasco. I maintain copyright of any images posted.

--
There is a thief amongst us who likes to steal other posters pics and
post them as their own. This constitutes copyright infringement and
theft of intellectual property. This is contrary to DMCA of 1998
punishable by law. The same thief likes to harass other posters and is
an internet stalker. This thief likes to use intimidation to harass
other posters on rfc.

notbob said:

Bob Terwilliger virtualgoth@die_spammer.biz said:

2. It seems like it would have a "raw" curry taste, but maybe the curry just
kind of blends into the background, or maybe it depends on the specific
curry powder you use. (After all, some curry powders are *much* more pungent
than others.)

Curry powders, on the whole, suck. Curry isn't a spice, its a type of
dish. Use a curry paste for better results. Plenty of Thai and
Indian curry pastes available in supermarkets, these days.

Quoted message said:

3. I'm not sure why it contains oil. Would it make a big difference if the
oil was left out?

Fats are a great flavor transport. I'd go with a more benign oil,
like canola.

nb

Apparently a lot of people don't care for Canola. It's all we use
here...
-L.

-L. said:

Apparently a lot of people don't care for Canola. It's all we use
here...

Yeah, some sorta Canadian commie plot or some such nonsense.

nb