I’m sure I’ve done at least 50 videos where I promise I’ll
show a side dish or technique seen therein at a future date. Of course, I
usually forget about it shortly thereafter, unless someone pokes me, but in the
case of this spicy mango relish, I actually reminded myself.
I found myself in possession of some nice, fat shrimp, which
I planned to spice up and sear simply (I promise to show that recipe at a
future date). I was thinking of topping with some kind of fresh salsa, when I
saw Michele had bought some mangoes for a lassi (I promise to show that recipe
at a future date).
As luck would have it, the mangoes were sitting near a can of
coconut milk, and I remembered the rice pudding video, and the diced mango
technique I had so casually promised. The rest of the story is kind of
This mango relish is wonderfully versatile and infinitely
adaptable. It might be at its best simply enjoyed with tortilla chips, but a
close second would be as I used it here, to dress some kind of spicy meat. It
was crazy good on these shrimp. Promise me you will give it a try soon…or at a
future date. Enjoy!
Ingredients for about 3/4 cup Mango Relish:
1 mango, prepped as shown
2 tsp chopped cilantro
2 tsp sambal chili sauce, or other type of fresh or jarred
2 tsp rice wine vinegar
big pinch of salt
Please Note: everything here is “to taste.”
I always feel a little guilty when I post one of these
technique videos, which is kind of strange since I get just as many “wishes”
for this type of demo, as I do for straight recipes. People seem to like
them, and I’ll get lots of comments asking for more of the same, but there’s
just something about not being able to take a bite out of the final product
that leaves me slightly unsatisfied.
Of course, I could have eaten some more cheese balls at the
end, but you know what I’m saying. Anyway, lack of proper money shot
notwithstanding, I hope this “cheesy” trick helps you master this very basic
and desirable kitchen skill.
By the way, this is about much more than just looking cool.
Depending on the recipe, flipping the food around without having to use a spoon
or spatula can be a big advantage. It’s faster, more effective, and yes, it looks
super cool too. I hope you give this a try soon. Enjoy!
I made this delicious and rustic torta di riso with fresh spinach and leeks, but the recipe is a perfect catchall for those abundant summer vegetables. Things like eggplant, peppers, beans, and squash will all work beautifully. Just cut them kind of small, cook them tender, and let the rice, cheese, and eggs do the rest.
I also encourage the use of other cheeses with, or instead of the Parmigiano-Reggiano seen herein. Fontina would be a great choice, as would almost any other melty variety. You can also double the recipe and use a taller spring form pan, which will give you a taller and more authentic looking torta.
Speaking of authentic, this isn’t. Whether sweet or savory, these are usually done with some kind of crust, which I generally skip. It’s not like it’s bad with a crust, but it adds another step, and for me the payoff isn’t worth the extra time, work, and calories.
So, whether you’re making this to use up leftover rice and/or vegetable; or your playing the old “we’re having pie for dinner!” prank on your family, I hope you give this a try soon. Enjoy!
Ingredients for 6 portions:
1 tbsp olive oil, plus more as needed
3 cloves garlic, minced
2 cups cooked rice
1 1/2 cups finely chopped cooked spinach, squeezed very dry
3/4 cup finely grated Parmigiano-Reggiano cheese, or other delicious cheese, plus more to dust pan and top
1 generous teaspoon fine salt, or to taste
1/2 tsp freshly ground black pepper
– 350 degrees F. for 35 – 40 minutes