Doing mahi mahi with mango spicy Thai chili sauce recipe didn 'I'm dreaming of tropical beaches or some exotic outdoor market in south Asia. No, it reminded me of being yelled at in the back of some dull kitchen prep, there very long.
gave me a recipe for an old French chef for a tomato sauce. The first step was sweating a finely chopped mirepoix in olive oil. As it was quite a lot, I decided to use the food processor to chop the carrots, celery and onions. The chef was not fun.
After teach me some new colorful French phrases, he explained that although a mechanically chopped mirepoix can resemble a chopped hand one, they were very different. He said when you use a food processor, vegetables are torn into small pieces, rather than being cleanly cut.
There is a lot more damage to the cell structure, and based ingredient, which can create a taste and a distinctly different texture using a sharp knife and a little elbow grease, or as I believe it is called in France, elbow butter .
Anyway, this mango sauce is an example of how I took this lesson to heart . For all I know the culinary theory was debunked by Alton Brown, or some other food wonk long ago, but I do not care. I always believe my sauce spicy mango tastes better because I cut by hand. Thank you Chef! Enjoy
UPDATE :. I just listened to this video recipe again, and I propose a new drinking game where every time I say "beautiful", you have to do a shot. ; -)
UPDATE :. I just listened to this video recipe again, and I propose a new drinking game where every time I say "beautiful", you have to do a shot. ; -)
Spicy Thai Chili mango Sauce Ingredients: (note all this is "to taste")
3/4 cup finely chopped mango
1/2 small Thai chili, chopped very fine
1 teaspoon sambal chili sauce, or other similar chili paste
1 large clove garlic, crushed end
1/4 cup rice vinegar seasoned
juice of one lime
1 tablespoon chopped fresh cilantro
See the complete recipe
See the complete recipe
