Jangomango's
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Recipes

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Spicy Rub for Grilled Salmon

(3 reviews) Posted by Jangomango

Rub from Etta's restaurant in Seattle. MORE»

Recipe #68812

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Honey Pecan Chicken Salad

(1 reviews) Posted by Jangomango

Easy. Use low fat mayo for low fat salad. Add anything that takes your fancy - grapes, chiles, peppers etc. Prep time does not include cooking the chicken. Buy the cooked BBQ chicken from the store if you don't want to cook. MORE»

Recipe #67797

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Baked Fresh Apricots with Almonds

(3 reviews) Posted by Jangomango

A simple and delicious dessert from Jacques Pepin. You can double the recipe easily. MORE»

Recipe #64130

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BBQ Chicken and Chipotle Salad

(29 reviews) Posted by Jangomango

This has to be the most requested recipe in my way-too-vast collection. It comes from Chiffonade Chef on the FC site, and she submitted it to Gourmet magazine some years ago. It was accepted and printed almost immediately. It's so easy, and so... MORE»

Recipe #63639

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Double Happiness Beans

(2 reviews) Posted by Jangomango

This comes from a wonderful cook and writer, Jill Dupleix. This is a pretty simple dish of green beans tossed in a wok with salted black beans and chile for a very quick vegetable side dish. It looks beautiful with the red and green. Salted black... MORE»

Recipe #63637

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Cheesy Roasted Onions with Smoked Paprika

(3 reviews) Posted by Jangomango

Delicious and bit different way of cooking onions. The smoked paprika gives it a special pizzaz, but sub ordinary paprika if you don't have any. MORE»

Recipe #63636

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Duck (or Chicken) & Chile Mole Tostadas

Posted by Jangomango

This comes from an astonishingly talented chef, Pablo Jacinto, who is from the Oaxaca region of Mexico. He calls this MOLE DE LA SUEGRA , Mother-In-Law's Mole. The recipe is in two parts, but you could easily separate them. They are fabulous as... MORE»

Recipe #62084

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Chantilly Cream (Creme Chantilly)

Posted by Jangomango

This is the classic, simple, sweetened whipped cream. I think it's the first thing I ever learned how to make as a kid. It's delicious with almost any dessert which calls for cream, as a filler for cakes, and mixed with fresh fruit for an easy... MORE»

Recipe #61471

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FAMOUS CALZONE from Chez Panisse Restaurant

Posted by Jangomango

This is a fixture on the Cafe menu at Chez Panisse. It has such great proportions, that I never change anything when making it. When you break the top of the calzone after it comes out of the oven, the aroma is dazzling. If you don't have Bucheron... MORE»

Recipe #61470

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Grilled Red Onion Guacamole

Posted by Jangomango

This is guacamole with a difference. It comes from Dean Fearing of Mansion on Turtle Creek in Dallas, Texas. The important part which you must promise not to take any short cuts over, is the marinading of the onion first. Also, the toasting and... MORE»

Recipe #59648

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Ginger Sesame Dressing

(2 reviews) Posted by Jangomango

Don't be scared off by the ginger juice - if you don't have it, just add some more minced ginger. MORE»

Recipe #58806

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Smashed Kalamata Olive Dip with Garlic and Herbs

(2 reviews) Posted by Jangomango

This is one easy, zesty dip. You can also add some to bread dough, or add it to a pasta sauce or add some to a stuffing inside a chicken. If you are feeling creative, add a little lemon zest, or a chopped up small shallot. MORE»

Recipe #58159

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Fried Capers (Little Flowers)

Posted by Jangomango

This is a delicious little garnish, if you don't eat them all first. It's great on salads and appetizers. You can try it out with any quantity of capers if you have any left over oil. Just make sure they are as dry as you can get them, otherwise... MORE»

Recipe #58076

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Lacy Lemon Tuiles

(2 reviews) Posted by Jangomango

These are small, delicate little cookies which look like tiles, hence the name "tuiles". They take a little practice to get just right, but are really worth the effort. They are great with sorbets, glacees, fruit salads, or just on their... MORE»

Recipe #57986

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Simple Pasta Dough

(3 reviews) Posted by Jangomango

This is a very traditional fresh egg pasta dough. It does not contain olive oil or water. When you cook it, it will be very light. In the cook time I said 2 minutes, but it really depends on what you are going to do with the dough. You could make... MORE»

Recipe #56598

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Barbecued Hoisin Chicken

Posted by Jangomango

A hot, spicy barbecue chicken adapted from Ming Tsai. This is a recipe that you need to start the night before with the marinade. The Sambal Olek is a ground chili paste and gives it the zing. I buy the brand with the red rooster on the label with... MORE»

Recipe #52096

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Smoked Salmon, Cucumber & Horseradish Lavash Sandwiches

(3 reviews) Posted by Jangomango

These are wonderful sandwiches to make for a special occasion lunch. The fresh watercress just turns it from an ordinary smoked salmon sandwich to something really memorable. These go well with a fruit salad and champagne. MORE»

Recipe #51750

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Smoked Turkey, Avocado & Brie Sandwiches

(13 reviews) Posted by Jangomango

Make these when you have some beautiful fresh herbs. This is different and delicious because of the fresh herbs, garlic and pepperoni in the mayo mix. It makes a very special sandwich. If you like, you can also use this as a filling for lavosh... MORE»

Recipe #51747

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Honey Crackles

(2 reviews) Posted by Jangomango

This is our traditional family snack, much beloved even by people who don't normally like cereal. I have taught this one in numerous cooking classes for teenagers, and none have experienced any "failures", so I think it's fairly easy as long as... MORE»

Recipe #51435

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