Sarah's Mango Salsa

Submitted by Barb on Sun, 05/06/2001 - 18:57

1 ripe mango, peeled and diced
1 juicy tomato, diced
1 ripe avocado, peeled and diced
1 green chili, minced
1 green onion, thinly sliced
1/4 cup fresh lime juice
Salt and pepper

Combine all ingredients and let sit for a few minutes before serving.
Serve with tortilla chips as an appetizer or serve as a salsa along with a main course such as grilled fish or chicken mole.

Makes about 2 cups

Happy Cinco de Mayo!

Submitted by Roland on Sat, 05/05/2001 - 17:16

Happy Cinco de Mayo! Today Mexico celebrates its victory at Puebla, Mexico on May 5, 1862.

I'm off to a friend's place for a Cinco de Mayo fiesta armed with a delicious Chicken in Mole Sauce courtesy of Gerardo, my co-worker! The recipe will be posted soon. In the meantime, you can try these Chicken in Mole Sauce recipes from Google.

Dept:

New Orleans Menu Daily

Submitted by Roland on Fri, 05/04/2001 - 23:42

The New Orleans Menu Daily which I discovered via the April 26 Pepper sauce Top Ten in Looka! is an amazing New Orleans food resource! It has New Orleans recipes, restaurants and explains Cajun cooking.

Someday, Barb and I will eat in New Orleans! Until then, anybody know of a good Cajun restaurant in Vancouver? If so, please let us know!

Dept:

Lhy Thai Restaurant - Another "hole in the wall" to try!

Submitted by Barb on Thu, 05/03/2001 - 21:57

Since Barb and I are getting married in September, we are trying to resist the temptation to eat at our favourite really expensive restaurants.

Dept:

A photo of Barb's sausage appy

Submitted by Roland on Wed, 05/02/2001 - 22:06

For Barb's birthday this year, we had a very small appetizer and dessert party with Barb's close friends from high school. She made this wonderful sausage appetizer:

Barb's Sausage Appy: Barb made this wonderful sausage appetizer at her birthday party April 2001.

Dept:

Hainanese Chicken at Prata-Man is delicious!

Submitted by Roland on Tue, 05/01/2001 - 19:27

If you have a craving for Hainanese chicken and you are in the Richmond area, go to Prata-Man and you will not be disappointed!

Dept:

Mini-Review: Prata-Man Restaurant in Richmond

Submitted by Roland on Tue, 05/01/2001 - 19:19

One of my favourite places to have lunch in Richmond is the Prata-Man Singapore Restaurant. It's a small place with maybe 8 tables and not too many frills.

Their Hainanese chicken is the best I've ever tested. Always juicy, flavourful and masterfully cooked. Who needs frills when the chicken is this good?

The satay is also good there. What we usually have is one of their lunch combos.

Toni's Chocolate Pate

Submitted by Barb on Mon, 04/30/2001 - 18:40

A few weekends ago my friends Antonia and Kerrie celebrated their engagement with a party for family and friends. Besides Toni's mum's absolutely delicious Goan cooking, Toni made a decadent chocolate pate for dessert. Since this is extremely rich, serve it sliced thinly and drizzle with raspberry coulis.

Dept:

Raspberry Coulis

Submitted by Barb on Mon, 04/30/2001 - 18:28

15 oz frozen raspberries in syrup, thawed
2 tbsp. granulated sugar
4 tsp. cornstarch

Strain raspberries through sieve & measure syrup. Add water to make 1 1/4 cup. Pour into saucepan.
Combine sugar & corn starch. Stir into rasberries. Heat, stirring constantly, until mixture boils & thickens.

Makes 1 1/4 cup.

Toni's Chocolate Pate

Submitted by Barb on Mon, 04/30/2001 - 18:25

1 cup butter (not margarine)
3 cups semisweet chocolate chips
1 tsp. instant coffee granules, crushed to a powder (optional)
1/2 cup granulated sugar
2 large eggs
1 tsp. vanilla
1 1/2 cup whipping cream
Raspberry coulis

Line 9 x 5 x 3 inch dampened loaf pan with plastic wrap.
Melt butter in large saucepan over hot water or on low heat.
Add chocolate chips & coffee granules stirring constantly until smooth. Do not overheat. Pour into large bowl.

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