metronews.ca Wednesday, November 13, 2013
Salmon with Mango, Black Bean and Corn Salsa evokes a summer breeze Rose Reisman For more, visit rosereisman.com or follow her on twitter @rosereisman
The combination of black beans and sweet mango is outstanding. I serve this salsa over chicken or other fish and even as a salad dressing. Sautéing the corn adds a barbecued flavour.
1. To make the salsa: In a non-
stick skillet sprayed with cooking spray, cook the corn on
medium-high heat for 8 minutes or just until the corn is dry and beginning to brown. Place it in a serving dish. Stir in the remaining salsa ingredients.
Salmon with Mango, Black Bean and Corn Salsa
In a nonstick grill pan sprayed with cooking spray, grill the salmon on mediumhigh heat for 5 minutes per side or just until medium done (10 minutes per inch/2.5 cm of fish thickness). Serve the salsa overtop of the fish. The Best of Rose Reisman (Whitecap Books) By Rose Reisman.
tro or parsley
c o u rt e s y Appleton Estate Jamaica Rum
Fish • 4 skin-on salmon fillets
This recipe serves four. Mike McColl, from The Best of Rose Reisman (Whitecap Books)
1. Heat the oven to 400 F. 2. Spread the Brussels sprouts
on a rimmed baking sheet. Drizzle with the olive oil and toss to coat. Season with salt and pepper. Ingredients • 2 lbs Brussels sprouts, trimmed and halved • 1 tbsp olive oil • Salt and ground black pepper • 1 cup shredded Gruyère cheese • 1/4 cup pumpkin seeds (also called pepitas), toasted • 1/2 cup chopped dates
Make and mash ahead of time Traditional mashed potatoes pose a problem when hosting dinner parties. You make them ahead of time, then reheat them at the last minute, but then they tend to taste stale. Here’s the solution — cook and mash the potatoes without any seasonings or dairy the day before, then pop them in the refrigerator. When you’re ready to serve them, nuke them and add the Ingredients
3. Roast for 30 to 40 minutes, or
until tender and well browned. Sprinkle with the shredded cheese and return to the oven for 10 minutes. Transfer to a serving dish and sprinkle with the pumpkin seeds and dates.
Cocktail base • 1 lb brown sugar • 1/2 lb butter • Pinch of salt • 4 oz apple cider • 1/2 oz fresh extracted ginger juice • 1/2 tsp nutmeg • 1/2 tsp allspice Individual cocktail • 2 heaping tbsp of cocktail base • 2 oz Appleton Estate Reserve • 6 oz (approx) hot water
When ready to make a drink, combine 2 tbs of base with rum and hot water.
• 1 tbsp fresh lime or lemon juice • 1 tsp liquid honey • 1 tsp minced garlic • 1/2 tsp hot pepper sauce
Side. Gruyère Roasted Brussels Sprouts with Pepitas and Dates
Jamaican Hot Buttered Rum
Blend cocktail base ingredients and bring to a boil before removing from the heat. Then leave to cool and store in refrigerator.
Ingredients Salsa • 1/2 cup corn • 1/2 cup diced mango • 1/2 cup canned black beans, drained and rinsed • 1/4 cup diced red bell peppers • 1/4 cup diced sweet onions • 1/4 cup chopped fresh cilan-
Drink of the Week
• 10 medium russet potatoes • 1 to 1 1/2 cups low-fat milk • 1 cup reduced-fat sour cream • 2 tbsp unsalted butter, cut into 8 chunks • Salt and black pepper
The Associated Press
We have a selection of move-in ready homes in Edmonton and surrounding areas see
dairy at the last minute. Why does this work? Because it’s the reheated butter and milk or cream that causes the off flavours. Leave those out until the potatoes are already reheated and you’re good to go.
1. Heat the oven to 400 F. 2. With paring knife prick potatoes in several places. Place on rimmed baking sheet and bake on oven’s middle shelf until knife goes through with no resistance, 50 minutes. Cut potatoes in half lengthwise and set aside to cool for 5 minutes.
3. Use spoon to scoop out pulp from potatoes and transfer, in batches, to a ricer. Force potatoes through ricer into a micro-
www.coventry-homes.com/new-homes-spec-built/ for more details.
This recipe serves 10. matthew mead/ the associated press
wave-safe bowl. Let cool, cover and refrigerate overnight.
Before serving, microwave potatoes, covered loosely with plastic wrap, 2 minutes. Stir and heat another minute. Repeat procedure until potatoes
are hot. Stir in 1 cup of milk, sour cream, butter, and salt and pepper to taste, then heat 1 minute. Thin with additional milk if you prefer softer texture. The Associated Press/Sara Moulton, author of Sara Moulton’s Everyday Family Dinners.
Published on Nov 13, 2013