My Favorite Recipes

I found this recipe in Bobby Flay’s Mesa Grill Cook book. After I made it, I realized I had nothing to use it with. Later in the week, we made a pork tenderloin with a Jamaica Jerk rub (see note) and the sauce matched perfectly with the pork. We added a simple papaya salsa, and wow, this was on great meal.

Ingredients

• 2 Tbl canola oil
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 3 ripe mangoes, peeled pitted and coarsely chopped
• 1 habanero chile, chopped
• 2 to 4 Tbl of honey
• 1 cup white wine vinegar
• water

Procedure

Heat oil in a sauce pan over medium high heat.  Add the onion and cook until soft.  Add the garlic and cook until fragrant, about one minute.  Add the mangoes, habanero, and enough water to cover, but no more than one cup.  Cook, stirring frequently, until the water has evaporated.  This should take 8 to 12 minutes, depending on your stove.  Add the honey and vinegar and cook on low until the mixture thickens slightly.

Transfer the sauce to a blender and blend until smooth.  Strain into a bowl and season with salt.

Note

Use the following jerk rub on chicken or pork.  When I first made it, I didn’t have any any onion powder, so I added some extra garlic and ginger.  It still worked.  Mix all ingredients, rub on your chicken or pork and grill to your liking.

• 2 Tbl ground corriander
• 2 Tbl ground ginger
• 2 Tbl brown sugar
• 1 Tbl onion powder
• 1 Tbl garlic powder
• 1 Tbl kosher salt
• 1 Tbl chile powder (ancho, chipotle or regular)
• 2 tsp coarsely ground pepper
• 2 tsp dried thyme
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp ground cloves