ROASTED ROMAN-STYLE ROMANESCO
Because of this vegetable's bizarre and unusual appearance, this is the kind of thing people pass over in the market, mostly because they're confused by it and don't know what to do with it, but this recipe shows exactly what to do with it. If you do what I do, you'll be enjoying one of the most delicious vegetables you'll ever have. Serve drizzled with more olive oil or garlic aioli.
Provided by Chef John
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 475 degrees F (245 degrees C). Drizzle olive oil into a roasting pan or baking dish.
- Cut Romanesco into quarters, being sure to cut directly through the thick center core, so that they stay together when roasted. Set aside until needed.
- Add anchovies and 3 tablespoons olive oil to a large mixing bowl and use the back of a fork to mash the anchovies into a paste. Add red pepper flakes and lemon juice and stir with a fork to combine.
- Toss Romanesco in the dressing until the pieces are thoroughly coated. Sprinkle with bread crumbs and 1/2 of the Parmigiano-Reggiano cheese and toss until evenly coated.
- Transfer Romanesco into the prepared pan, cut side-down. Scrape all cheese and crumbs from the mixing bowl and scatter over the top. Grate the remaining Parmigiano-Reggiano to cover the tops and lightly drizzle with olive oil.
- Bake in the preheated oven until the cheese is browned and the Romanesco is tender, as tested with the tip of a knife in the cores, about 20 minutes. Serve immediately with fresh lemon wedges.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 10.7 g, Cholesterol 5.7 mg, Fat 8.4 g, Fiber 3.4 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 181.9 mg, Sugar 1.5 g
CHINESE BEEF AND MANGO STIR FRY
This is a pretty well known Chinese recipe. I saw it on TV, but I've made a couple changes. For instance, the recipe originally called for grated orange peel, but when I first made the recipe I didn't have any oranges, so instead of using orange peels I added just a splash of triple sec. It came out very good and now I use it all the time.
Provided by Tabasco Saucy
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine sugar, soy sauce, garlic, and triple sec in a large bowl an mix well.
- Add meat, combine and coat. Cover and refrigerate 1 to 4 hours.
- Drain meat, reserving marinade. Add cornstarch to reserved marinated and mix until blended; set aside.
- Add oil to a large wok or skillet and bring to medium heat.
- Stir fry steak for 3 minutes or until almost cooked through.
- Add broccoli and stir fry for another 3 minutes, or until tender.
- Add reserved marinade and mango and bring to a boil.
- Stir constantly for two minutes or until sauce thickens and coats the meat.
- Add chili powder. Season to taste with pepper.
- Serve over cooked rice.
Nutrition Facts : Calories 305.3, Fat 11.8, SaturatedFat 4.4, Cholesterol 38.6, Sodium 542.6, Carbohydrate 34.8, Fiber 0.9, Sugar 4.6, Protein 14.5
MANGO BEEF
This Ken Hom recipe is an example of the "New Hong Kong Cuisine," and fast to prepare too. Hong Kong chefs have adapted mango to new uses, as in this recipe. The soft texture and sweetness of the fruit offer wonderful contrasts to the taste of beef. Delicious to serve as a main course for either a family or a formal meal. Undercook the beef, as it continues to cook enough after it is removed from the wok.
Provided by English_Rose
Categories Meat
Time 18m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the beef into thick 1/4 in x 2 in slices and put them into a bowl.
- Add the light soy sauce, rice wine or dry sherry, and cornstarch and mix well.
- Peel and cut the mangoes into thick slices.
- Heat a wok or large frying pan until it is very hot, then pour in the oil.
- Add the beef and stir-fry for 2 minutes to brown.
- Add the soy sauces and rice wine and stir-fry for 30 seconds. Then add the mangoes and heat through.
- Give the mixture a final turn and serve at once.
Nutrition Facts : Calories 231.3, Fat 15.7, SaturatedFat 5.5, Cholesterol 50.6, Sodium 376.8, Carbohydrate 7, Fiber 0.7, Sugar 5.2, Protein 15.2
BABY ROMAINE WITH MANGO
Make and share this Baby Romaine With Mango recipe from Food.com.
Provided by UmmBinat
Categories Mango
Time 10m
Yield 1 plate, 2 serving(s)
Number Of Ingredients 9
Steps:
- Place leaves on plate.
- Chop mango into cubes and toss over leaves.
- Cut up the red onion into desired size and add on top.
- Garnish with feta. (I prefer cubbed not crushed.).
- Vinaigrette:.
- Mix all together using more fresh lemon than sunflower oil.
- Pour over salad.
- Enjoy!
Nutrition Facts : Calories 97.6, Fat 0.5, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 24, Fiber 3, Sugar 19.5, Protein 1.6
GREEN SALAD WITH ROMAINE LETTUCE AND MANGOES
Make and share this Green Salad With Romaine Lettuce and Mangoes recipe from Food.com.
Provided by LMillerRN
Categories Mango
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine first 3 ingredients in a bowl.
- Toss with vinaigrette.
Nutrition Facts : Calories 47.3, Fat 0.3, SaturatedFat 0.1, Sodium 7.1, Carbohydrate 11.4, Fiber 2.5, Sugar 7.8, Protein 1.3
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