Table delicacies all over the world

                                               
Peach-Mango Salsa
1/4    cup lime juice
1    tablespoon honey

1    medium mango, cut lengthwise in half, pitted and chopped (1 cup)
2    cups chopped peeled peaches
1/4    cup chopped fresh cilantro
1    tablespoon finely chopped bell pepper
Salmon
1    untreated cedar plank, 16x6x2 inches
1    large salmon fillet (about 2 lb)
1/4    cup packed brown sugar
1.    In medium bowl, mix lime juice, honey and salt; toss with remaining salsa ingredients. Cover and refrigerate at least 1 hour. Meanwhile, soak cedar plank in water at least 1 hour.
2.    Heat coals or gas grill for direct heat. Place salmon, skin side down, on cedar plank. Make diagonal cuts in salmon every 2 inches, without cutting through the skin. Rub brown sugar over salmon.
3.    Place cedar plank with salmon on grill. When cedar plank begins to smoke, cover grill. Cover and grill salmon over medium heat 30 to 35 minutes or until salmon flakes easily with fork. Remove salmon from plank, using large spatula. Serve with salsa.

                                     
How-To :
A mango has a long flat seed inside which is the same color as the flesh. Use a paring knife to cut the flesh and skin from each of the flat sides as close to the seed as possible. Cut the skin away from the edge of the seed, and then cut off the flesh. Discard the seed. Score the flesh to the skin in the remaining sides. Push inward on the skin (turn inside out), and scrape off the fruit. It's now ready for chopping.
Success
Make sure the cedar plank you use is untreated because of its direct contact with the food and so there are no unpleasant odors. Check local lumber suppliers; there's a good chance of finding this size piece in the "odds and ends" bin.

 Nutrition Information:
1 Serving: Calories 210 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 65mg; Sodium 135mg; Total Carbohydrate 19g (Dietary Fiber 2g, Sugars 16g); Protein 21g Percent Daily Value*: Vitamin A 8%; Vitamin C 10%; Calcium 2%; Iron 4% Exchanges: 1 Fruit; 0 Other Carbohydrate; 0 Vegetable; 3 Very Lean Meat; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Topic : 肥女&腐女介绍美食记
Genre : Gourmet

tag : Mango salmon

                                                     
Try an updated version of Caribbean and West African flavor-packed one-pot dishes

Dumplings：
2 3/4    cups Original Bisquick® mix
1/2    cup water
1 1/2    teaspoons curry powder
1/2    teaspoon garlic powder
1/2    teaspoon pepper
1    teaspoon salt
2    tablespoons vegetable oil
Red Snapper
1    whole red snapper (1 to 1 1/2 pounds)
2    teaspoons seasoned salt
1/2    teaspoon garlic powder
3/4    cup vegetable oil
2    cups water
1    large tomato, chopped (1 cup)
1    medium bell pepper, chopped (1 cup)
1    medium onion, chopped (1/2 cup)
2    tablespoons butter or margarine
2    teaspoons salt
1 1/2    teaspoons curry powder
1/2    teaspoon ground coriander
1/2    teaspoon pepper
1/4    teaspoon ground cumin
2    cloves garlic, finely chopped
5    whole allspice
4    dried bay leaves

1.	In large bowl, stir all Dumpling ingredients except for 1/2 teaspoon of the salt and the oil until dough forms. Place dough on surface sprinkled with Bisquick mix. Knead 10 times. Roll dough about 1/8 inch thick; cut into 1x3/4-inch rectangles.
2.	Fill 5-quart or larger pot two-thirds full of water. Heat to boiling; stir in 1 tablespoon of the oil and remaining 1/2 teaspoon salt. Place half of the rectangles in boiling water, adding 1 or 2 at a time and stirring gently to keep separated; gently boil uncovered 20 minutes. Remove with slotted spoon; gently toss with half of the remaining 1 tablespoon oil. Repeat with remaining half of rectangles. Cover dumplings loosely with plastic wrap; set aside.
3.	Wash fish; pat dry with paper towel. Stir together seasoned salt and garlic powder; rub mixture on outside and inside of fish. In 12- to 14-inch heavy skillet, heat oil over medium-high heat. Cook fish in oil 8 minutes, turning once, until fish flakes easily with fork and is medium dark brown on both sides. Remove fish; drain oil from skillet.
4.	Heat same skillet over high heat; place fish in skillet. When fish begins to sizzle, add all remaining ingredients. Heat to boiling, stirring occasionally. Spoon mixture in skillet over fish; reduce heat to low. Cover and simmer 35 minutes, occasionally spooning sauce over fish. Spoon cooked dumplings into sauce in skillet. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes. Remove bay leaves.
High Altitude (3500-6500 ft): No changes.

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Did You Know

This fish and dumpling medley is reminiscent of one-pot dishes typically cooked in iron pots in West Africa and the Caribbean. Though the vessel has changed, today's cooks still simmer delectable concoctions, if a little more quickly.

Topic : Food Festival World Tour
Genre : Gourmet

tag : Red Snapper

From Betty's Soul Food Collection ... Chicken Helper® mix jump-starts a stew with chicken, peanut butter and tomatoes.
                                           

1	lb boneless skinless chicken breasts (about 4)
1	box Betty Crocker® Chicken Helper® jambalaya
2	tablespoons vegetable oil
2 1/2	cups hot water
1	can (14.5 oz) diced tomatoes with onion and pepper, undrained
1/2	lb sliced fully cooked Polish or kielbasa sausage, if desired
2	tablespoons peanut butter

1.	Cut chicken into strips, about 2x1/4 inch. In 3- to 4-quart saucepan, stir chicken and chicken seasoning (from jambalaya mix) until chicken is evenly coated; stir in oil. (For best results, use saucepan with nonstick finish.)
2.	Cook chicken uncovered over medium-high heat about 8 minutes, turning chicken over after 5 minutes, until dark brown on both sides. Stir in hot water, sauce mix and uncooked rice (from jambalaya mix), tomatoes and sausage. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 25 minutes, stirring once, until rice is tender.
3.	Stir in peanut butter. Cook about 2 minutes longer or until mixture is thickened. Cover; let stand about 5 minutes or until most of liquid is absorbed.
High Altitude (3500-6500 ft): Increase water to 2 3/4 cups.

Topic : Food Festival World Tour
Genre : Gourmet

When I was a teenager I wouldn’t be caught dead eating a salad. Salad was just a pile of lettuce, maybe a cucumber, and some croutons—boring! Apparently I didn't know how great a salad could really be. In college I started paying more attention to my health and began eating more salads. I moved beyond cucumber and added lots of different healthy low-cal vegetables, I whisked up delicious dressings and added a little lean protein to keep me satisfied. Boring salads were a thing of the past.

Here are four of my favorite salads. These delicious salad recipes from EatingWell combine the ingredients I love best to make a salad that will fill you up and are definitely not boring!

1. EatingWell Power Salad (see recipe below) – Here’s our take on a traditional chef’s salad that is anything but light fare when it’s heaped with meats and cheeses. Our version keeps the satisfaction factor with lean turkey breast and reduced-fat Swiss cheese—and adds plenty of colorful vegetables to the mix.

3. Seared Steak Salad with Edamame & Cilantro – Look for prewashed packages of Asian-style salad mixes at your supermarket—their peppery, exotic character is great with this full-flavored steak and dressing. Look for fiber- and protein-rich edamame (green soybeans) in the frozen vegetables section of your supermarket.

 

4. The Wedge – Forget iceberg; the traditional Wedge salad is better with romaine lettuce and a healthier ranch-style dressing.

EatingWell Power Salad
Active time: 10 minutes | Total: 10 minutes

6 cups mixed greens
1 cup shredded carrots
2 tablespoons chopped red onion
1/4 cup dressing, such as Creamy Dill Ranch Dressing
10 cherry tomatoes
4 slices roast turkey breast, cut up (3 ounces)
2 slices reduced-fat Swiss cheese, cut up (2 ounces)

Toss greens, carrots, onion and dressing in a large bowl until coated. Divide between 2 plates. Arrange tomatoes, turkey and cheese on top of the salad.

Makes 2 servings, about 4 cups each.

Per serving: 180 calories; 4 g fat (1 g sat, 0 g mono); 27 mg cholesterol; 19 g carbohydrate; 21 g protein; 6 g fiber; 757 mg sodium; 956 mg potassium. Nutrition bonus: Vitamin A (290% daily value), Vitamin C (70% dv), Folate (55% dv), Calcium (40% dv).

Topic : Food Festival World Tour
Genre : Gourmet

For years I’ve toyed with the idea of going vegetarian—to better both my health and the environment. Right now my refrigerator is full of amazing summer produce, so my fiancé, Andy, and I eat meat-free meals a few days a week. But I’ve never gone completely meatless, even though I’d like to try. So you can imagine how thrilled I was when EatingWell launched this vegetarian meal plan—28 days of delicious meat-free meals, no planning necessary. It’s easy to use: just pick your calorie level and voilà!— breakfast, lunch, dinner and a snack planned for nearly a month.

(If a month’s worth of easy, delicious meals isn’t enough of a reason to try eating vegetarian, here are 6 reasons to eat less meat.)

Below are three of my favorite vegetarian recipes to get you started. Plus, get an additional 20 vegetarian recipes here »

Grilled Eggplant Panini (see recipe below) – Grilled eggplant is one of life's simpler pleasures: creamy and rich. This end-of-summer treat will be even tastier if you can find the vegetables at a local farmstand—or in your own backyard!

Creamy Avocado & White Bean Wrap – White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. Even better: this no-cook dinner is on the table in 25 minutes!

Vegetarian Reubens with Russian Dressing – The spinach, mushroom and onion filling is so satisfying, you won't even miss the corned beef.

Grilled Eggplant Panini

2 tablespoons reduced-fat mayonnaise
2 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil, divided
8 1/2-inch slices eggplant (about 1 small)
1/2 teaspoon garlic salt
8 slices whole-grain country bread
8 thin slices fresh mozzarella cheese
1/3 cup sliced jarred roasted red peppers
4 thin slices red onion

1. Preheat grill to medium-high.
2. Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread.
3. Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.
4. To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.

Makes 4 sandwiches.

Per serving: 337 calories; 16 g fat (6 g sat, 6 g mono); 22 mg cholesterol; 36 g carbohydrate; 12 g protein; 7 g fiber; 659 mg sodium. Nutrition bonus: Folate (28% daily value), Calcium (25% dv), Selenium (23% dv), Iron (15% dv).

Topic : Food Festival World Tour
Genre : Gourmet