Salisbury.Fake dinner, food

Mango Barbecue Sauce (with shredded chicken)

1 mango, peeled and cubed (leave the core out, just in case you weren’t sure)
water to cover mango pieces (about 2 cups)
2 tablespoons Worcestershire sauce
2 tablespoons molasses
2 heaping tablespoons brown sugar
2 tablespoons vegetable oil
1 white onion, medium diced
3 cloves garlic, minced
1 tablespoon apple cider vinegar
1 teaspoon coriander
1 teaspoon red pepper flakes
1/4 teaspoon cumin
salt and pepper

In a small saucepan, bring the mango and water to a boil, then simmer until the mango is tender and the water has reduced slightly.  While this happens, heat a medium skillet with the vegetable oil and cook the onion and garlic till the onion is translucent.  When the mango and water reduce, add in the molasses, brown sugar, Worcestershire, vinegar, coriander, red pepper, and cumin.  Let this simmer for about ten more minutes and then add in the onion/garlic mixture.  Remove from heat and let cool for a few minutes, 2-3, and then use a blender or food processor till your desired consistency is reached.  Store in an airtight container in the refrigerator for up to two weeks.

I served this over shredded chicken and it was heaven.  It would also work really well over pork.

Salisbury.Fake dinner

Stuffed Poblano Peppers

Sorry there’s no photo with this one.  Melted cheese is hard to photograph before it turns kind of gloppy, and people wanted to eat right away.  Next time, though!

25 ounce can hominy, drained and rinsed
15 ounce can black beans, drained and rinsed
1 pint of mushrooms, sliced thin
1 mango, small dice
1/2 cup onion, minced
3 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon chili powder
salt and pepper to taste
1/2 cup vegetable stock
8 ounces shredded Monterrey Jack cheese
vegetable oil, as needed
5-8 poblano peppers

Heat the oven to 375 F, and line a sheet pan with either foil or parchment paper.  Rub the peppers with oil until coated, then place on the sheet pan.  Roast for about half an hour, or until the skins start to blister.  Remove the peppers from the oven and place in a large bowl.  Cover with plastic wrap and set aside.

In a large skillet, heat about 2 tablespoons oil over medium-high heat, and then combine the hominy, black beans, mushrooms, mango, onion, garlic, and the spices.  Cook for about three minutes, and then add in the vegetable stock.  Cover and let cook for three more minutes, and then remove the cover.  Continue cooking until there is very little liquid left in the pan, and the onions and mango are soft.

Remove the peppers from the bowl and peel the skins off.  Cut a slit along one side and open carefully.  Remove the seeds and the core.  Once the peppers are all deseeded and peeled, spoon some of the filling onto the inside of the pepper, and top with some cheese, about a tablespoon.  Fold over the sides so the filling is tucked in, and top with more cheese.  Do this for all of the peppers.  (You may have leftover filling, but that’s okay, this makes a great burrito or taco filling as well.)

Bake the peppers at 375 for about ten minutes, or until the cheese is melted and starting to brown.