mango – foodisthebestshitever

Mango pico de gallo

It has become apparent to myself and probably some of the more astute of my followers out there in inter web land, that I have eaten tacos more than once in recent weeks.

One might say I am someone who enjoys the taco.

One may be correct.

You are one.

What is one?

One what?

One babe?

One babe with the power?

Who knows? I really don’t. But one thing is for sure and certain; once again we find ourselves in the old Toyota corolla “bush basher”, trundling around the paddock, through the shrubbery, bouncing out of the ditches and over the old tree stumps and well and truly off the track… glancing well and truly past the point… venturing into some kind of socially inept void… Fuck dude, it’s really time to get a little shuffle on here.

Yes I like tacos and yes, I made some pico de gallo with a mango our friend Sulmae gave us, to go on those tacos that I enjoy so much.

It’s a damn good salsa for fish – I can vouch for that for sure – but I’m also pretty sure it would be a damn tasty little number to dress up just about any other seafood, some chicken or pork, or whatever the heck else you wanna put it on… after all, you paid for those ingredients and made it with your own hands and sweated and… and… and… you… didn’t pay for those ingredients? You obtained those ingredients by dishonest means? This is bullshit. I’m out.

That's the salsa from a little further away — That’s the salsa from a little further away

...and then that's the salsa up nice and close — …and then that’s the salsa up nice and close

MANGO PICO DE GALLO

1 medium or ½ large mango, skin removed, diced just like you’d dice things for a salsa
1 medium tomato, ripe, diced the same as above
½ red onion, diced much the same
½ jalapeno (more if you like hit hotter), diced same
A handful of coriander, chopped however
Juice of half a juicy lime
A little salt and pepper

• Mix all ingredients together in a bowl that is big enough
• Um, eat it on a taco or something

February 21, 2017

foodisthebestshitever8 Comments

Mango & Cactus Salsa… sure to improve your life

Mango & cactus salsa goes phenomenally well with seafood tacos

Salsa is a child of the summer.

The moment I have made salsas three times in the same week is the exact same moment I swap my ensemble of a Darrel Summers’ jumper, sensible trousers and discount shoe mart runners for boardies, a singlet and thongs. When the salsas come out it means the weather is hot, the living is easy and I don’t look so much like I belong on the set of late 80s-early 90s Australian sitcom, “Hey Dad”.

Salsa also refers to a particularly raunchy form of Latin American dancing. It is said that salsa dancing may have been named so because it was somewhat hot and/or saucy. Nice. I really like what they did there…

You were just the recipient of a random snippet of knowledge courtesy of your friends here at foodisthebestshitever.

I am a firm believer that your life can be improved by
1. The power of a good salsa. Applying salsa with relish (heheh) at your next summer barbecue (sorry northern hemisphere peeps… you can put that on hold until next year) or your Christmas lunch shall raise you to the pedestal that you damn well deserve.
2. Plenty of booze… get some cocktail action going and you won’t even care that you can’t cook for shit and the Christmas ham is now blacker than an emo kid in a black hole.
3. A good bowel movement on a regular basis will make good life really good and on the flipside, not having a good bowel movement on a regular basis can make life very bad. Not like the call girl with the long boots and red lipstick bad, but more like the out of order toilet at the music festival bad (if you are a bit too mature to be frolicking around with thousands of sweaty hipsters insert some kind of large gathering of your kind in there).
4. An arm that was just slightly longer so you could scratch that spot in between your shoulder blades when it gets itchy. That’s got to be a god joke right there. Upstairs, laughing their heads off at us idiots down below trying to scratch ourselves. Really funny guys…

So I find it only fitting that I should offer a salsa recipe for you to create in your home kitchen today. Also, in the lead-up to this coca-cola themed craziness, I shall try to pump out a few more easytastygood recipes to impress your peeps with this Christmas.

This salsa would be great to dress a prawn salad, it would find a happy home along side roast chicken or pork and, of course it would kick-ass on tacos… any tacos as long as they are heading directly for your face.

That's the salsa down the front — That’s the salsa down the front

If you really want to impress people make a pile of fish and prawn tacos with some avocado, pickled cabbage and this salsa and hand them out to all of your friends. Popularity guaranteed

MANGO & CACTUS SALSA (makes approx. 3 cups)

3 medium mangoes, flesh only, diced
½ cup cactus strips*, diced
½ red (salad) onion, fine dice
1 handful coriander, chopped
1 teaspoon hot sauce**
1 lime… maybe

• Mix all ingredients together to combine
• Adjust to your taste with a squeeze of lime juice if necessary

*Available from a purveyor of Mexican goodies… or probably at every large super market chain by the time you read this as the whole Mexican food thing is trending fairly heavily

**I am using the Byron Bay Chilli Co Cayenne Hot Chilli Sauce at the moment for no other reason than it tastes damn fine

December 8, 2014

foodisthebestshitever18 Comments

Prawn Cocktail for Australia Day

The Australia day prawn cocktail

Yesterday was Australia Day and I was damn well looking to impress last night… and by that I mean I thought I was looking damn handsome and would make myself a killer Australia Day prawn cocktail. What more could a man want? Maybe his darling wiffy? Well, she’ll be home tmoz so in the true spirit of everything Australia day is meant to be, I shall deal with it and make me a slap up feed for one…

I’ve made a bit of a mango ‘saw instead of the old iceberg lettuce scenario (so I guess it would be more apt if I called this “Prawns with mango ‘slaw”), even though I am not really a fan of mango in a savoury meal. But I thought to myself “shit Graz, let’s just give it a go”. And give it a go we did. And by crikey it worked! It was really good, especially graced with the presence of a pile of big fat fresh-as-fuck king prawns. I think the big thing here is you need to actually like mango at the start of the piece. It doesn’t matter if you don’t like it in savoury applications (as was the case with me. Give me green mango any day), you just NEED to like mango at the start. Don’t like mango? Don’t eat them… what are you? Simple?

Put the 'slaw into something that you can eat out of. I found this small enamel pot type thing and thought I would get all arty — Put the ‘slaw into something that you can eat out of. I found this small enamel pot type thing and thought I would get all arty

Prawns with mango ‘slaw (for just you)

A fat handful or two of the best cooked prawns you can lay yer hands on. Steal them if possible, this place was built on a solid foundation of convicts after all

2 cups shredded cabbage (mandolin, yeah), steal that too. And the rest of the stuff you need, actually

1 carrot, grated

1 mango, sliced

1 tablespoon pickled ginger, chopped

1 spring onion/shallot, sliced

a splash of lemon juice

seasoning

cocktail sauce (marie rose) to serve (recipe below)

Combine everything except prawns and cocktail sauce
Put the salad in something you can eat out of
Hit it with a couple of tablespoons of cocktail sauce
Give the prawns a nice home on top of the salad
I’m going to garnish it with a few extra sliced shallots/spring onions just because I’m pretty keen to impress myself enough to get me some tonight… there is definitely something wrong with that sentence… although, I’m not sure what.
Serve with a lot of beer and you will defo be getting some tonight

Cocktail/marie rose sauce… my way

1 cup good mayonnaise

¼ cup tomato ketchup

a small pinch of saffron threads, steeped in a teaspoon of hot water for 10 minutes

a splash of Tabasco

a splash of Worcestershire sauce

a splash of brandy

seasoning

Mix it all up

January 27, 2014

foodisthebestshitever10 Comments