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Mango Salsa
In a bowl place 1 firm mango, chopped small, 1-2 tablespoons finely minced cilantro, 2 tablespoons lime juice, 1 minced medium or large garlic clove, and 1-2 jalapeno peppers (depending on how hot you want it), minced. Mix together and serve.
Serve with Popcorn Cockles and Cold Steamed Asparagus with Mayonnaise Sauce.
Chapter Nine
Abigail deliberated aloud a moment. Trout meuniere was such a classic, dependable dish, and you hardly ever saw it any more, not that she went out to many restaurants anyway, but that cockle salad sounded so intriguing...it came with asparagus, her favorite, and a mango salsa, which she wasn't familiar with, but she loved mango.
"Do the cockles come in their shells?" she asked the waiter. "Cockles are those little clam-like things, aren't they?"
"They're taken from their shells, rolled in buttermilk, dredged in corn meal, then lightly fried," said the waiter. "It's one of our most popular dishes."
"Oh," said Abigail with lust; there was something about the word "dredged."
"Have both," said Ralph.
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