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A Spicy Mango-Chicken Recipe For National Hot & Spicy Day

August 19th is National Hot & Spicy Day (January 16th is International Hot & Spicy Foods Day). You can:

  • Breakfast on shakshouka, an egg dish with a fiery red sauce.
  • Throw sliced jalapeños on your lunch sandwich, burger or pizza.
  • Dine on your favorite Asian cuisine, from Curry Vindaloo to Korean kimchi.
  • Head to the nearest jerk chicken place—or make your own with this recipe.
  • Whip up a spicy gumbo or Shrimp Creole.
  •  
    Or, make the Thai chicken and mango sauté that follows.

    > The history of chicken.

    > The history of mangoes.
     
     
    RECIPE: SAUTÉED MANGO, BRUSSELS SPROUTS & CHICKEN WITH SPICY MANGO SAUCE

    If you don’t like Brussels sprouts, substitute a large dice of zucchini and cook for just 2-3 minutes until zucchini is al dente.

    Thanks to the Foundation For Fresh Produce for the recipe.

    Ingredients

  • 1 cup brown rice
  • 2 cups diced mangoes
  • 3 cloves garlic, peeled and minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 2 teaspoons Thai chili garlic paste or sauce (see the difference below)
  • 1 tablespoon soy sauce, less sodium
  • 2 tablespoons peanut oil
  • 12 ounces boneless, skinless chicken breast, cut into 1” cubes
  • ½ pound Brussels sprouts, trimmed and halved
  • Fresh cilantro for garnish
  •  
    Preparation

    1. COOK the rice according to package directions.

    2. MAKE the spicy mango sauce. Place half the diced mangoes, half the minced garlic, rice vinegar, lime juice, Thai chili garlic sauce and soy sauce in a food processor or blender. Mix until just smooth.

    3. CUT the Brussels sprouts in half vertically.

    4. HEAT the olive oil in a large skillet. Add garlic and sauté until golden.

    5. ADD the chicken. Cook 3-4 minutes, tossing occasionally. Add the Brussels sprouts and sauté another additional 5 minutes.

    6. ADD the remaining mango and cook an additional 3 minutes. Stir in the spicy mango sauce, cover with a lid and cook for 2 more minutes.

    7. REMOVE from the heat, serve over rice, and garnish with cilantro.
     
     
    THAI GARLIC CHILI PASTE & THAI GARLIC CHILI SAUCE: THE DIFFERENCE

    Thai garlic chili paste, nam prik pao, has a more dense texture and a more intense flavor profile. The main ingredient is chili pepper, and the paste is often homemade. Here’s a recipe.

    The paste can be used as a cooking ingredient or as a seasoning/condiment after a dish is prepared.

    Thai garlic chili sauce has a modified flavor profile and has a much looser consistency. It is not the same as Thai sweet chili dipping sauce, but both the sauce and paste can be sweetened with brown sugar.

    Some sauces are prepared with tomatoes.

    You can substitute chili garlic sauce for chili garlic paste by loosening the consistency with a little water and a dash of vinegar and some seasoning (and optional salt and sugar).

     

    A dish of Spicy Chicken Mango Saute atop brown rice
    [1] Spicy mango chicken with Brussels sprouts. You can substitute zucchini (photo © Foundation For Fresh Produce.

    Sliced mango on a plate
    [2] Here’s how to dice a mango (photo © I Love Mangoes).

    A dish of raw Brussels sprouts
    [3] Smaller Brussels sprouts are more tender than larger ones (photo © Sweetgreen).

    A bottle of Thai Chili Garlic Sauce
    [4] Thai chili garlic sauce. Find it online (photo © Foodie Market Panama).

     
     
     

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    Avocado Pesto Pizza Recipe & Avocado Holidays

    Avocado Pesto Pizza Recipe
    [1] Avocado pizza with homemade avocado pesto. The recipe is below (photos #1 and #5 © California Avocado Commission).

    Avocados, Whole & Cut In Half
    [2] Hass avocados (photo © Hass Avocado Board).

    Avocado & Serrano Ham Pizza
    [3] Avocado pizza with Serrano ham. The difference between Serrano and Prosciutto hams (photo © Avocados From Chile).

    Grilled Pizza Topped With Avocado, Fig, & Prosciutto
    [5] Grilled pizza with avocado, fig, and Prosciutto. Here’s the recipe.

    Avocado Toast With Black Beans
    [6] Check out these avocado toast recipes (photo of avocado toast with mashed black beans © Better Bean).
     
    Grilled avocados on a cutting board
    [5] Too many avocados? Put then on the grill or invite people for a DIY stuffed avocado bar (photo © California Avocado Commission).

      This was California Avocado Commission’s #1 recipe last year. When we saw a sale on avocados recently, we knew that the time was right to make it.

    And we can’t wait to make it again!

    The recipe was created by Fresno-based Ashley Hankins, the author, photographer, and recipe developer for her vegan food blog, Eat Figs Not Pigs.

    The recipe follows. But first:
     
    CELEBRATE THESE AVOCADO HOLIDAYS

  • February: National Avocado & Banana Month
  • March 23: National Chip & Dip Day (tortilla chips and guacamole)
  • June: National Avocado Month
  • June: Fresh Vegetable Month (but avocado is a actually a fruit, not a vegetable—see the footnote*)
  • July 31: National Avocado Day
  • September 16: National Guacamole Day
  • October 1: World Vegetarian Day
  • November 14: National Spicy Guacamole Day
  •  
    Plus:

  • The year’s 16 pizza holidays.
  •  
     
    MORE AVOCADO RECIPES

    > 60 more avocado recipes.

    > 50 more pizza recipes.

    > How to ripen avocados quickly.

    > How to freeze avocados.

    > Avocado history

    > Avocado Toast history

    > Guacamole history
     
     
    RECIPE: AVOCADO PESTO PIZZA

    This vegan take on the classic pesto pizza is topped high with seasonal green veggies and California avocados. Great for Meatless Mondays!

    Thanks to the California Avocado Commission for the recipe.
     
    Ingredients For The Avocado Pesto

    You can make this up to three days ahead of making the pizza.

  • 1/2 cup olive oil, divided
  • 2 large* ripe Hass avocados, seeded and peeled
  • 2 cups fresh basil, loosely packed
  • 1/2 cup pine nuts
  • 1/4 cup grated Parmesan cheese or nutritional yeast (what’s nutritional yeast?)
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon red pepper flakes,
     
    Ingredients For Pizza

  • 12 ounces prepared pizza dough†, homemade or store bought
  • 1 cup mozzarella†
  • 3/4 cup Parmesan†, divided
  • 1 large zucchini, cut into thin ribbons, divided
  • 1 bunch asparagus, cut into 1-inch pieces, boiled and blanched
  • 1 cup broccoli microgreens 1 ripe
  • Lemon wedges for juice
  • Garnish: ripe avocado, seeded, peeled and thinly sliced, with a squeeze of lemon juice to prevent browning
  •  
    Variations

  • *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.
  • †Buy vegan substitutes as desired.
  • Add additional seasonal vegetables or proteins as toppings for a heartier meal.
  •  
    Beverage Pairings

  • Citrusy iced tea (recipe)
  • Lemonade (check out these recipes)
  • Arnold Palmer (recipe: half lemonade, half iced tea)
  • Lemonade cocktails and mocktails (recipes
  • Iced tea 23 recipes
  • Shandy (recipe: half lemonade, half beer)
  • Sparkling water with citrus slices or infused water (recipe)
  • Still or sparkling water with True Citrus
  • Red & pink wines: Beaujolais, rosé
  • Sparkling wine: Cava, or Moscato d’Asti or other sparkling white wine
  • Spritz (half wine, half club soda/sparkling water)
  • White wine: Chardonnay, Grüner Veltliner, Muscadet, Pinot Grigio, Riesling, Sauvignon Blanc, Verdicchio, Vinho Verde
  •  
     
    Preparation

    1. MAKE the avocado pesto, up to 3 days before use. Add half of the olive oil and all remaining ingredients into a food processor. Pulse until smooth, adding the remaining olive oil in small increments until you reach your desired consistency. Taste and adjust seasonings, adding more salt if necessary. Store in the fridge.

    2. PREHEAT the oven to 400°F. Roll out dough on a clean, lightly floured surface to about 14 inches around. Transfer the rolled dough to a prepared baking sheet or pizza stone.

    3. SPREAD 3/4 of the avocado pesto evenly onto the dough. Top evenly with the vegan and 2/3 of the Parmesan, half the zucchini, and all the asparagus.

    4. PLACE the pizza in the oven and bake for 15 to 20 minutes, until the crust is a light golden-brown and the cheese is melty. Remove from the oven.

    5. TOP the pizza with the remaining Parmesan and zucchini ribbons and the broccoli microgreens, and thinly sliced avocado.

    6. SQUEEZE some fresh lemon juice onto the avocado, slice the pizza into even pieces and serve with the rest of the avocado pesto on the side.

     
    ________________
     
    *The difference between fruits and vegetables: In botanical terms, a fruit is the part of a plant that develops from a flower and contains seeds. Avocados grow from the flower of the plant and contain seeds, making them a fruit by definition. But it’s just as easy to see them as the tree fruits that they are.

    The avocado is classified as a single-seeded berry, as are the date, mango, avocado, and olive. Here’s why.
     
     

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    Benriach 50-Year-Old Scotch: Just $25,000

    If you’re a Scotch lover who recently won the lottery—or are just plain rich—or are expecting a really great 50th birthday or anniversary gift from the family—then check out this very limited edition from Benriach Distillery in Speyside.

    Only four bottles will be available in the U.S.

    Distilled on September 21st, 1966, this rouge-chestnut gold beauty has an A.B.V. of 44.5% (89 proof), with a nose of chestnut, maraschino cherry, and gentle acacia honey, interwoven with seductive truffle, narcissus, and refined musk, on a perfectly honed background of oak.

    The palate promises luxurious refinement, per the brand, with sublime honeyed dates and delicate oak spices, in harmony with the lingering finesse of apple, pear, and traces of grapefruit.

    (They told us all this—there are not exactly samples available.)

    And the cost, as noted in the headline: $25,000.

    The Scotch was crafted from one exceptional cask by Master Blender Dr. Rachel Barrie, following decades of maturation in Benriach’s Speyside warehouses.

    Benriach 1966 Cask Aged 50 Years is the first Benriach expression to be bottled at 50 years old. The bespoke crystal decanter was made in Scotland by Glasstorm.

    Each decanter is nestled in a presentation box made by master craftsman John Galvin (photo #1). Its design inspired by the colorful array of eclectic casks which fill Benriach’s warehouses, where the cask has been nurtured for half a century.
     
     
    ABOUT BENRIACH SCOTCH WHISKY

    This Speyside single malt has a heritage dating to 1898, when founder John Duff built the distillery.

    The distillery stands on the site of the old Riach Farm in north Speyside (benriach means Hill of Riach in Scottish Gaelic).

    Its water flows from a mineral-rich aquifer, deep beneath the grounds.

    Visitors are invited. You can book a tour on the website.
     
     
    TO PURCHASE BENRIACH SCOTCH WHISKY

    The 50-Year-Old is not ready for delivery just yet, but the bottles are being pre-sold.

    Serious inquiries can be sent via the Benriach website.

    For the other expressions of Benriach, inquire at your nearest fine spirits store.
     
     
    BENRIACH EXPRESSIONS

    Thanks to a long-standing tradition of distilling The distillery produces three styles of Scotch whisky; classic unpeated, Highland peated and triple distilled.

    Together with an eclectic selection of casks from around the world, the whisky makers are able to explore the full flavor possibilities of single malt, creating some of the richest, most multi-layered whiskies in Speyside.

    Benriach is a Speyside gem, and not all of it is pricey. Some examples:

  • The 10-Year-Old Single Malt Scotch Whisky can be found online for less than $44.
  • The 12-Year-Old Single Malt Scotch Whisky is unconventionally made with full sherry cask maturation, combined with Pedro Ximénez and Oloroso sherry cask finishing. The result: unexpected layers of fruit sweetness and toasted oak spice. The price: less than $70.
  • There are also special editions. See them all here.
  •  
     
    MORE TO KNOW

    > The different types of whisky/whiskey: a glossary.

    > The difference between whisky and whiskey.

    > How to cook with Scotch.

    > The five different expressions of Scotch and the five Scotch-producing regions.

    > Pairing food with single-malt Scotch.
     
     
    HOLIDAYS TO POUR A GLASS OF SCOTCH

  • July 27th is National Scotch Day.
  • March 24th is National Cocktail Day.
  • March 27th is National Whiskey Day.
  • May 13th is World Cocktail Day.
  •  
     
     

    CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

     

    A bottle of Benriach 50 Year Old Scotch
    [1] The presentation box is made by a master craftsman (all photos © 2024 Benriach).

    A bottle of Benriach 50-Year-Old Scotch
    [2] No matter what Scotch, store the bottle away from direct sunlight, which can affect the color and delicate flavors and cause evaporation.

    A bottle of Benriach 50-Year-Old Scotch
    [3] We can only imagine the explosive flavor of the 50-Year-Old.

    A bottle of Benriach 10-Year-Old Single Malt Scotch
    [4] But, other expressions of Benriach are certainly affordable. We’ve found the 10-Year-Old Speyside Single Malt Scotch for under $60, and the 12-Year-Old for a few dollars more.


    [5] A gift for any lover of fine Scotch: the Riedel Vinum Single Malt Whisky glass, designed emphasize the elegant creaminess of top quality single malt whisky. See more information here (photo © Riedel).

     
     
     
      

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