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The Epicurean Dilettante

Wednesday, June 5, 2013. Peel and dice 2 mangoes. Core and dice half a pineapple. Chop about a fourth of a cup of cilantro. Now, mix this all up in a bowl, and throw in a pinch of salt. If you wish, you can also add a cup of rinsed canned black beans, and 3/4 a cup of finely chopped red onion. I leave out both. Plate the salmon, and cover with the salsa. JERK SALMON AND MANGO PINEAPPLE SALSA:. 2 mangoes, peeled and diced. 1/2 pineapple, cored and diced. 1/4 cup fresh cilantro, chopped. 1 tsp ground cumin.

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The Epicurean Dilettante | theepicureandilettante.blogspot.com Reviews

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Wednesday, June 5, 2013. Peel and dice 2 mangoes. Core and dice half a pineapple. Chop about a fourth of a cup of cilantro. Now, mix this all up in a bowl, and throw in a pinch of salt. If you wish, you can also add a cup of rinsed canned black beans, and 3/4 a cup of finely chopped red onion. I leave out both. Plate the salmon, and cover with the salsa. JERK SALMON AND MANGO PINEAPPLE SALSA:. 2 mangoes, peeled and diced. 1/2 pineapple, cored and diced. 1/4 cup fresh cilantro, chopped. 1 tsp ground cumin.

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The Epicurean Dilettante | theepicureandilettante.blogspot.com Reviews

https://theepicureandilettante.blogspot.com

Wednesday, June 5, 2013. Peel and dice 2 mangoes. Core and dice half a pineapple. Chop about a fourth of a cup of cilantro. Now, mix this all up in a bowl, and throw in a pinch of salt. If you wish, you can also add a cup of rinsed canned black beans, and 3/4 a cup of finely chopped red onion. I leave out both. Plate the salmon, and cover with the salsa. JERK SALMON AND MANGO PINEAPPLE SALSA:. 2 mangoes, peeled and diced. 1/2 pineapple, cored and diced. 1/4 cup fresh cilantro, chopped. 1 tsp ground cumin.

INTERNAL PAGES

theepicureandilettante.blogspot.com

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The Epicurean Dilettante: January 2012

http://theepicureandilettante.blogspot.com/2012_01_01_archive.html

Tuesday, January 31, 2012. BANGLADESH.GETTING CURRIED AWAY! My next stop in my quest for global gastronomic domination was Bangladesh. I know what you are thinking.isn't Bangladesh pretty much like India. Not so fast my fez wearing friend. The food in Bangladesh is like Indian food.but the curry goes to ELEVEN! Inm fact,the most popular food in Bangladesh is curried chicken, which I made last week. What I want to talk about now is curried salmon. Links to this post. Thursday, January 19, 2012. The next c...

2

The Epicurean Dilettante: February 2013

http://theepicureandilettante.blogspot.com/2013_02_01_archive.html

Thursday, February 14, 2013. This weeks stop is in Cambodia. Nestled between Thailand and V. Ietnam , Cambodian food i s known as Khmer cuisine. This is one o f the worl d 's oldest cuisines. Khmer food is very uncomplicated. It relies on food that is both fresh and local . Like other Asian cuisines, Khmer cuisine relies on rice as a staple food. The use of spices is. Peel and thinly sli ce. If you choose, you can serve this over rice. 4-5 tsp Ground Coriander. 1-2 tsp Cumin Seeds. 1/2 inch Cinnamon Stick.

3

The Epicurean Dilettante: May 2013

http://theepicureandilettante.blogspot.com/2013_05_01_archive.html

Wednesday, May 8, 2013. But seriously, folks. There is one ingredient that I knew I HAD to use in representing Canada.maple syrup! That, and salmon. This was a simple, yet delicious dish to make. I decided to make salmon with orange Zest. Here's how you do it. Preheat the oven to 350. Put rack in center of oven. Snap the tough ends off a bunch of asparagus. Lay this on top of the fish. Fold the foil over the fish, and pinch the edges, creating a closed pocket. Bake for 20 minutes. Links to this post.

4

The Epicurean Dilettante: Cayman Islands

http://theepicureandilettante.blogspot.com/2013/06/cayman-islands.html

Wednesday, June 5, 2013. Peel and dice 2 mangoes. Core and dice half a pineapple. Chop about a fourth of a cup of cilantro. Now, mix this all up in a bowl, and throw in a pinch of salt. If you wish, you can also add a cup of rinsed canned black beans, and 3/4 a cup of finely chopped red onion. I leave out both. Plate the salmon, and cover with the salsa. JERK SALMON AND MANGO PINEAPPLE SALSA:. 2 mangoes, peeled and diced. 1/2 pineapple, cored and diced. 1/4 cup fresh cilantro, chopped. 1 tsp ground cumin.

5

The Epicurean Dilettante: July 2012

http://theepicureandilettante.blogspot.com/2012_07_01_archive.html

Thursday, July 12, 2012. The cuisine of Burma, now known as Myanmar, is a delightful blending of Chinese and Indian. You may wonder, at first, how the spices of these very different foods will blend. Let me tell you.wonderfully! Bring on the ginger powder and masalas.there's a party in the kitchen! The special guest is beef and okra, Burmese style! As usual feel free to experiment with how much spice you use. I tend to use a lot. Links to this post. Thursday, July 5, 2012. Links to this post.

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The Epicurean Dilettante

Wednesday, June 5, 2013. Peel and dice 2 mangoes. Core and dice half a pineapple. Chop about a fourth of a cup of cilantro. Now, mix this all up in a bowl, and throw in a pinch of salt. If you wish, you can also add a cup of rinsed canned black beans, and 3/4 a cup of finely chopped red onion. I leave out both. Plate the salmon, and cover with the salsa. JERK SALMON AND MANGO PINEAPPLE SALSA:. 2 mangoes, peeled and diced. 1/2 pineapple, cored and diced. 1/4 cup fresh cilantro, chopped. 1 tsp ground cumin.

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