Monday, May 29, 2006

BSE dispatch #1 and my very favorite recipe

Last week, I got the following email:

Who wants to have fun Monday, and that means bbq shrimp and pineapple and pingpong and spades and euchre and maybe even horseshoes and MAYBE diplomacy! No, not diplomacy. But we'll be cooking and eating and enjoying a day off, and we encourage you guys to come too, and anyone else we might have forgotten or intentionally omitted.

I don't know, I didn't plan this very much. I just want fun real bad.

Clearly someone who understands BSE. I was really excited. The first barbecue of the season, spending some time with new friends, and perhaps even some diplomacy. Not to mention an opportunity to make the single recipe that I actually feel is my creation from start to finish, and is so delicious that I get raves every time I make it and never have leftovers. The only one!

The recipe was inspired by a bowl of berries I had on the dreamy patio of Zinc Cafe in Laguna Beach years ago, but it's all mine. Yes, there are berries aplenty, but also so much more. Really, you should make it -- it's sooo good!

Mango and Berries Salad

3 small or 2 large mangos
12 oz (2 small packages) raspberries
6 oz (1 small package) blueberries
1 orange (for juice and zest)
25ish large mint leaves
3 Tbs brown sugar
2 Tbs cinammon
1 1/2 tsp vanilla extract

Dice mangos and place in large bowl. Add berries. Zest the orange, and add the zest to the bowl. Slice orange in half and squeeze about 3 tablespoons of juice over the fruit, avoiding getting the seeds in there. Thinly chiffonade the mint and add it to the bowl, along with the brown sugar, cinnamon, and vanilla. Stir gently, being careful not to crush the raspberries. Allow to chill/macerate in the refrigerator for at least 1 hour.

Serves 4-6.


  1. I say add peaches. I'm digging your food styling.

  2. Tannaz...I made this this weekend, and think it must become an important part of the BSE...

    Tomato, Cucumber Pineapple Salad with Asian Dressing:

    1 large garlic clove

    1/4 teaspoon salt

    2 tablespoons fresh lime juice

    1 tablespoon sugar

    2 tablespoons vegetable oil

    1 (2-inch-long) fresh serrano or jalapeƱo chile, minced, including seeds

    1/4 to 1/2 teaspoon Asian fish sauce

    1/2 seedless cucumber (often plastic-wrapped), halved lengthwise, then thinly sliced crosswise

    1/2 pineapple, peeled, quartered lengthwise, cored, then sliced crosswise 1/4 inch thick (2 cups)

    1/2 cup coarsely chopped fresh cilantro

    1/4 cup coarsely chopped fresh mint

    2 medium tomatoes (1 lb total), cut into 1/2-inch-thick wedges

    Mince garlic, then mash to a paste with salt using side of a large heavy knife.

    Whisk together lime juice and sugar in a large bowl until sugar is dissolved, then whisk in oil, garlic paste, chile, and fish sauce (to taste). Add remaining ingredients, tossing to coat, and add salt to taste.

    Makes 6 servings.

  3. tsp - peaches sound good -- especially white peaches... mmm (and thanks for the compliment!)

    jodi - this sounds amazing. with all that lime juice, i think it would be good with leftover carne asada for a fusiony summer dinner.

  4. I know it's weird to comment on something from 2006, but I am excited to make this after re-tasting it at Jessica's!