Mango Madness or A Sort of Saucy Mango Chutney

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As luck would have it, Kitchenclown scored yesterday, while flipping through the pages of the latest SPA cookbook. Fine members of the San Miguel de Allende community contributed some of their favorite recipes, as well as photographs of their beloved animals, to this cookbook,  with the proceeds from it’s sale going to the SPA, or Sociedad Protectora de Animales (humane society). This recipe was donated by Henry Vermillion, a gifted artist and gallery owner.Besides knowing his way around a canvas, Henry also knows his way around the kitchen, and this here chutney goes to prove it! KC had the pleasure of working for Henry in his gallery a few years ago, and Henry always whipped this up for openings. Dang…we were all thrilled with his efforts, as you will be, if you decide to give it a go, Poured over cream cheese and served with crackers,  it’ll make your party, as well as your tastebuds zing!


2 ripe mangoes

1 cup raisins

1 small jar peach, or apricot preserves

1 teaspoon chipotle powder

1 teaspoon curry powder

1 teaspoon grated fresh ginger

1 teaspoon allspice

1 teaspoon dry mustard

2 packages cream cheese

crackers for serving


Peel the mangoes.Remove the pits and place the mangoes into the bowl of of a food processor or blender. Add everything, except the raisins, and process to a fairly smooth sauce. Pour into a bowl, and stir in the raisins. To serve, place a block of cream cheese on a plate, and pour half the sauce over it. Repeat with the other block of cream cheese. Serve with plenty of good crackers.

Yield: 3 cups


Bang Bang Shrimp

While cruising the internet for mouthwatering possibilities, Kitchenclown came across this one for Bang Bang Shrimp.  KC decided to give it a go, and is very happy she did! Crunchy panko and seasoned flour coat these little yumsters, which are then tossed with a slightly fiery sauce. What a delicious appetizer it made for one, (actually dinner), as only one was going to be involved in the consumption of it.Next time,( and there will surely be a next time), I’ll invite a friend to devour the scrumptiousness as well! Drop down a bit to view the devourability factor,(you’ll be glad you did), as the clown had a glitch in the photo upload!


1 lb.Shrimp, peeled and deveined

Spicy sauce:

!/2 cup Hellman’s mayonnaise

4 to 5 teaspoons chili garlic sauce, such as Sriracha

1 teaspoon sugar

1 teaspoon seasoned rice vinegar

For the egg mixture:

1 egg, beaten

1 cup milk

For the breading mixture:

1/2 cup panko breadcrumbs

1/2 cup flour

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried basil

1 cup of vegetable oil for frying

1 scallion, green parts only, sliced diagonally for garnish

handfull of julienned lettuce to place the shrimp on.

Instructions: Mix all the ingredients for the sauce together in a small bowl. Taste and adjust seasonings. Mix the flour, panko, and seasonings together in another bowl. Beat the egg into the milk in another small bowl.  Dip the shrimp first into the beaten egg-milk mixture, then into the panko-flour mixture. Then dip again, into the egg mixture and once more into the panko-flour mixture. Put the coated shrimp,side by side, on a plate, and place in the freezer for about 15 minutes, which will help keep the coating adhered. Heat the oil in a medium saucepan,until hot.Add the shrimp and fry till golden, about 30 seconds on one side.Flip and fry 30 seconds on the other.Drain on paper towels. Toss gently with the sauce. Place the shrimp atop the shredded lettuce, and garnish with the slivered scallions. Bliss I tell You…unadulterated bliss!

Yield 2 to 4 appetizer portions

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Garlicky Homemade Naan Flatbread

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After searching the internet for homemade Naan recipes, Kitchenclown settled on this one,  which had scores, and scores of raves. Add another one, from the clown, because it deserves every one of them. It’s absolutely delicious, especially when you serve it with the Chicken Souvlaki, a recipe posted here recently. It makes about 20 flatbreads, so unless you’re planning on feeding a crowd, or freezing them for later, you might want to cut the recipe in half.

Note: I’ve found that whenever you use yeast in a recipe, a critical part of the success of the yeast dough, is the temperature of the water and the freshness of the yeast. I strongly recommend the use of a candy thermometer to accurately gauge the temperature of the water. If the water is too hot it will kill the yeast and ensure failure. I’ve also found that heating the water to EXACTLY 110 degrees has yielded nothing but success. Also be sure to check the expiration date on the yeast package for optimum freshness. These tips should always be applied, to any yeast dough, whether it be pizza dough, focaccia, cinnamon rolls, dinner rolls, or anything you want to get a rise out of! Okay…nuff said. Now quit clowning around and get into the kitchen for some fun bread making!!!!!


2 1/4 teaspoons active dry yeast

1 cup warm water (110 degrees)

4 Tablespoons sugar

3 Tablespoons milk

1 egg, beaten

2 teaspoons salt

4 1/2 cups flour

1/2 teaspoon baking soda

1 teaspoon garlic powder

!/4 cup melted butter

! 1/2 teaspoons Zaatar seasoning

1 Tablespoon oil

Directions: Place 1 Tablespoon of the sugar into 1 cup of warm water. Add the yeast and stir to dissolve. Let sit several minutes, until the mixture starts to bubble and become frothy. Place the remaining sugar, salt, baking soda, garlic powder, milk and egg into a large bowl mix well and add the flour. Pour the bubbling yeast mixture into the flour, and mix until you have some kind of ball. Start kneading, If the dough seems too dry, add a teaspoon or so of water, if too wet a teaspoon or so of flour.  Continue kneading until you have a smooth elastic ball, about 6 to 8 minutes. Pour the Tablespoon of  oil into a large bowl. Place the dough ball into the oil, and rotate it, so the entire surface is covered. Cover with plastic wrap and let rise until doubled. This may take a few hours. When doubled, punch the dough down, and pinch off small pieces of dough about the size of a  golf ball. .Roll into balls place them on a cookie sheet. Cover with plastic, and allow to double in size. Preheat a grillpan , cast iron skillet or comal. Grease the grillpan, Roll each ball into a thin circle and place on grill. While the first side cooks , brush the tops with the melted butter and sprinkle with the Zaatar. You may cover each one with a lid while cooking, but I didn’t find this step necessary.Devour !!!!!