07/03/14 - Syndicated food columnist , Special wine correspondent and 港澳天下彩host interview Dr. Richard Campbell, Director of Horticulture and Noris Ledesma Director of Tropical Fruit. We talk about Mango Madness and the Fairchild Gardens Mango Festival.
a July 4th sparkler!
Pan Roasted Chicken with Chunky Mango Salsa and Hot Peanut Rice
1 cup mango cubes about 1/4-inch
1 teaspoon sugar
2 tablespoons coarsely chopped red onion
1 small jalapeno pepper, seeded and chopped (about 1 tablespoon)
1 1/2 teaspoons ground cumin, divided use
1 tablespoon fresh lime juice
Salt
2 tablespoons chopped fresh cilantro
3/4 pound boneless, skinless chicken
1 tablespoon olive oil
To make mango salsa, place mango cubes in a medium-size bowl and sprinkle with sugar. Add onion and jalapeno pepper. Mix 1/2 teaspoon cumin and lime juice together and drizzle over ingredients. Add salt to taste. Toss well and sprinkle with cilantro.
Remove fat from chicken and pound it flat to about 1/4-inch. This can be done with a meat mallet or the bottom of a sturdy frying pan. Sprinkle the remaining 1 teaspoon ground cumin. Heat oil in a nonstick skillet on medium-high. Cook chicken 3 minutes. Turn and cook 3 minutes. Add salt and pepper to taste to the cooked side. A meat thermometer should read 170 degrees. Remove to a plate and serve with salsa on top. Makes 2 servings.
HOT PEANUT RICE
1 teaspoon olive oil
1/4 cup coarsely chopped red onion
1/2 cup long-grain white rice
1 cup water
2 tablespoons roasted, unsalted peanuts
1/4 teaspoon cayenne pepper
1 scallion, washed and sliced
Salt and freshly ground black pepper
Heat oil in a nonstick skillet on medium-high and add onion and rice. Saute 2 minutes tossing to coat rice with oil. Add water and bring to a simmer. Cover and continue to simmer 15 minutes, until rice is cooked through and liquid is absorbed. Meanwhile, place peanuts in a small bowl and sprinkle with cayenne. When rice is cooked, stir in peanuts and scallions. Add salt and pepper to taste. Makes 2 servings.
is the author of 20 books including her newest, and . Follow Linda on Twitter: , Facebook: