Updated September 9, 2014
Begin by slicing into the mango, cutting along the edge of the pit, and repeating on the other side. Once you have both sides sliced off, you have two options!
Option 1: Gently make vertical cuts in the mango, making sure not to cut through the skin.
Option 2: Repeat the vertical cuts along the mango, as well as horizontal cuts, creating squares.
Once you have made your desired cuts, you can either remove the fruit with a knife or spoon. If using a spoon, insert it between the mango fruit and skin, running it along the skin until the fruit falls out. To cut it away with a knife, pop the mango, turning it inside out, and cut away the fruit.
If there is any fruit left on the pit of the mango, slice away any skin and cut around the pit to remove the rest of the fruit.
More About This Recipe
- I love mangos.
A lot of people do – it’s often cited as the world’s most popular fruit. My only beef: cutting them up can be a messy disaster. If you don't know the secret, that is!
Okay, so it really isn't a secret. But for a long time I would slice the skin off, then while failing to get a solid grip on the slippery fruit, I would hack away at it until most of the fruit came off the pit. This resulted in a pile of horrific mango slices and me wondering "Whyyy can't you just be like a peach, you mango?!"
Maybe that last part was a little dramatic (and maybe it didn't actually happen) but inside I was definitely cursing that delicious fruit for being so hard to remove from its pit!
Fortunately, along came this wonderful thing known as "proper cutting technique", changing the way mangos were sliced forever. Begin by slicing into the mango, cutting along the edge of the pit, and repeating on the other side. Once you have both sides sliced off, you have two options.
Option 1 (right side): Gently make vertical cuts in the mango, making sure not to cut through the skin.
Option 2 (left side): Repeat the vertical cuts along the mango, as well as horizontal cuts, to create squares.
Once you have made your desired cuts, you can either remove the fruit with a knife or spoon. If using a spoon, insert it between the mango's fruit and skin, running it along the skin until the fruit falls out. To cut it away with a knife, "pop" the mango, turning it inside out and cutting away the fruit (watch the video above to see what I mean).
If there’s any fruit left on the pit of the mango, slice away any skin, and cut around the pit to remove the rest of the fruit.
That's it – you’re on your way to eating glorious mango!
- ¾ cup chopped dried mango
- 1 cup all-purpose flour
- ¼ cup confectioners' sugar
- ½ cup butter
- 1 cup packed brown sugar
- ⅓ cup all-purpose flour
- 2 eggs, beaten
- ½ cup chopped mixed nuts
- ½ teaspoon baking powder
- ¼ teaspoon lemon extract
- ¼ teaspoon salt
- confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Line a 9x9 inch baking pan with wax paper.
In a medium saucepan over low heat, place the mango with enough water to cover. Cook 15 minutes, or until soft. Remove from heat, drain, and set aside.
In a large bowl, mix 1 cup flour and 1/4 cup confectioners' sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the prepared baking pan to make a crust.
Bake crust 10 minutes in the preheated oven, until lightly browned.
In a medium bowl, thoroughly blend mango, brown sugar, 1/3 cup flour, eggs, mixed nuts, baking powder, lemon extract, and salt. Transfer to the prepared crust.
Cover, and bake 20 minutes in the preheated oven until filling is set. Cool slightly before dusting with remaining confectioners' sugar. Cut into squares to serve.
1. Choose a ripe pineapple
Before you pick up a knife, it’s key to make sure that you’ve picked a ripe, good pineapple. Look for pineapples that are slightly soft to the touch and have crisp, green leaves. Try tugging on one of the inner leaves at the top of the pineapple. If it comes out with ease, that’s a sign the pineapple is ripe as well. You can also try smelling the bottom of the pineapple. A ripe pineapple will have a sweet, floral scent. Avoid pineapples with soft or dark areas, which are a sign that the fruit is overripe.
Check out the easy recipe of mango rabri you can make at home.
Before we dive into the richness, you should know this version of rabri is a traditional Indian dessert that is prepared with milk, mango puree and fragrant saffron. Yes, you only need a few ingredients to prepare this recipe. It is a recipe that bursts with rich, fruity summer flavours.
Mango Rabri Recipe:
1) Pour the milk in a large heavy-bottomed vessel and bring it to boil. Reduce the flame to low heat after it comes to a boil. Allow it to simmer.
2) Meanwhile cut cashews, almonds and pistachios in small pieces.
3) Keep stirring the milk at regular intervals, pushing the layer of milk aside that forms on the side of the vessel. Continue to do the same until the milk is reduced to half in quantity.
4) Add sugar and the chopped nuts when the milk comes to a thick consistency. Let it dissolve until the mixture reaches a third of its quantity.
5) Add cardamom powder and mix well.
6) Turn off the flame and add finely chopped mango chunks in the mixture and allow it cool down at room temperature.
7) Garnish with chopped mango chunks and nuts. You can use saffron as well to make it more aromatic.
8) You can serve at room temperature or chill it for a couple of hours before serving.
Sauce Like a Boss: Dipping sauces for Smoked Sausages
There’s nothing like a plate of freshly smoked sausages hot off the grill to get your appetite up and running! But what do you do with a plate of sausages? Well, if you’re like me you grab one and eat it but if you’re looking for a more civilized (pinkies up) approach, you’d cut them into bite-sized pieces and serve them with some dipping sauces. If mustard is your only go-to for a dipping sauce, I implore you to read on for gastronomic glory. And by that, I mean you’ll find some easy recipes for homemade dipping sauces that will have you fighting to lick the plate!
Sweet and Sour Chutney
Whisk chutney and whole ground mustard to combine
Tangy Dijon Ale Sauce
- 1/4 cup Dijon mustard
- 2 tablespoons medium-bodied beer (IPA or Amber works well)
- 2 teaspoons honey, or to taste
- Pinch of kosher salt
Whisk the Dijon, beer, honey, and salt to combine. Add more honey, if desired.
Creamy Horseradish Dip
- 1/4 cup mayonnaise
- 1 1/2 teaspoons prepared horseradish, or to taste
- 1 teaspoon cider vinegar
- Pinch of kosher salt
- Pinch of sugar
Whisk the mayonnaise, horseradish, cider vinegar, sugar, and salt to combine. Add more horseradish, if desired.
Spicy Hot Buffalo Sauce
- 2 cups Blue Cheese Dressing
- 1/2 cup butter, cubed
- 1 bottle (12 ounces) hot sauce
- 1 bottle (16 ounces) blue cheese salad dressing
In microwave-safe bowl, combine butter and hot sauce. Cover and microwave on high for about 2 minutes or until butter is melted. Stir until smooth. Serve buffalo sauce in one bowl and blue cheese dressing in another bowl.
Orange Barbecue Dip
In microwave-safe bowl, combine barbecue sauce and orange marmalade. Cover and microwave on high for 1 to 2 minutes or until heated through.
Chinese Dipping Sauce
In microwave-safe bowl, combine hoisin sauce and plum sauce. Cover and microwave on high for 1 to 2 minutes or until heated through.
Creamy Mustard Dip
In a bowl, combine the mustard, sour cream, and horseradish.
How To Smoke Salmon On A Pit Boss
Canning salt, pickling salt, and kosher salt are all good choices. It takes about two days to smoke salmon in a smoker.
How to smoke Salmon (avec images) Recette
Cold smoked salmon is cured and then cooked on super low temperatures (normally under 80 degrees fahrenheit).
How to smoke salmon on a pit boss. Smokey sweet melt in your mouth salmon that is brined and. Whether you are entertaining guests or just cooking for the family, pit boss smoker recipes will bring you a meal everyone will love! Insert meat probe and smoke until internal temperature reaches 150° to 155°f.
In the morning take the salmon out of the brine and rinse in cold water. Once the smoker is to temp, lay salmon on grate, skin side down. Both ways are used to preserve salmon, but also to add delicious smokey taste to it.
This video shows a full recipe to prepare and smoke salmon. Once the brine is cooled, place the salmon into the large pot of brine. Take the easy way out by opting for a smoker that gives you the ability to pick between hot and cold settings.
The result is a delicious and versatile ingredient as the salmon can be eaten by itself or used in a variety. It’s worth pointing out there are a couple of ways to smoke salmon. Smoked salmon has a sophisticated and spectacular flavor.
Carefully roll the fish in the parchment paper to form a long cylinder. Even the most skilled pitmaster may find regulating the smoker internal temperature quite taxing. Top with fresh dill and serve.
Next twist the one end of the parchment to seal it good. Blot salmon with a paper towel, then set salmon skin side on a wire rack. Salmon smoked slow & low, pellet smoker recipe.
Lots of people smoke their salmon in lots of ways, and many of them are good. Smoked salmon recipes pit boss. Paired with a smoky mezcal, watermelon and lime cocktail.
Brush your salmon with the maple/orange juice glaze every hour while smoking. The best rub for fish you will ever make that brings out the flavor and makes it melt in your mouth good. Any pit boss worth his weight can smoke fish.
A green mountain grills pellet smoker is used in this recipe video. Once an hour, baste the salmon with pure maple syrup generously. Rinse the salmon fillet in cold water.
Place the rack on the smoker, and close the lid. That salmon just soaked up enough wood fired flavor you could taste the difference. Salmon can be prepared by using cold or hot smoke.
Turn your smoker to smoke to get the fire started, and place the salmon on a baking rack that's been sprayed with cooking spray. Don't let the smoker get above 180 degrees for best results. Smoke in your grill for about 60 minutes.
This same pellet smoker recipe will work with any brand of pellet smoker. By using the pit boss vertical smokers, you will really get the flavor out of any meat, fish, or chicken. This video shows a full recipe, to prepare and smoke salmon.
Place the salmon on a cedar plank. I don't find this to be too much smoke, but if you want a lighter smoke, finish the salmon without smoke or in a 200°f oven.) note about heat. How to prepare the perfect pit boss blackened salmon youtube the recipe adds to that flavor by incorporating a cedar wood plank and smoking it with sliced lemon on top.
Man oh man was it good! Dark or light, either one is fine. This is how to smoke salmon in your smoker right at home!
One of the more popular meats to smoke is salmon and for good reason. Recipe for a basic brine for smoked salmon. Lay salmon on paper towel and pat dry.
One option is to cold smoke. One of the most popular methods of preparation is smoking. Fire up your pit boss platinum series lockhart to 250°f.
Lay the lemon slices along the top of the salmon. Remove salmon from the refrigerator and wash off the cure in the sink, under cold water. Healthy and delicious dinner idea.
Easy recipe for those who have never smoked fish or looking for something new. The preparation time of these ribs is 15 minutes while it’s cooking time is 480 minutes. I have to work tomorrow on father's day, so tonight we broke out the new pit boss and my wife treated me to mango salmon, veggie kebabs, and grilled minty watermelon with feta!
For added flavor, lay the lemon and lime slices on top of the salmon at the beginning of the cooking process. Salmon is a popular fish that can be enjoyed in many different ways. If the salmon still has skin, remove it at this time.
Place in the fridge overnight. Smoked beef plate ribs with homemade barbecue sauce. Place salmon on top of dry brine and cover with the rest of the dry brine.
Smoked salmon can be used for appetizers, snacks, as an ingredient in recipes, or as a main course for a meal. Mix all bring ingredients together. Tear off a piece or parchment paper and lay it flat.
In a pan with sides sprinkle half of the dry brine on the bottom. If you've ever seen salmon bleed a white, creamy substance, that's a protein called. Our smoker recipes are easy to use and will result in a very delicious meal.
Place the fish, in this case a trout, near one end of the parchment. The recipe adds to that flavor by incorporating a cedar wood plank and smoking it with sliced lemon on top. Dry at room temperature for two hours, or until a yellowish shimmer appears on the salmon.
How to smoke salmon slow and low on a pellet smoker. It typically takes between 30 and 45 minutes for fillets to fully cook. Once salmon reaches temp, remove from smoker, let cool, plate, and enjoy!
Other than failing to dry your salmon long enough, the single biggest problem in smoking salmon is too high heat. Here i present 2 different methods. I find this is an ideal portion size and the smoke penetrates the salmon evenly.
But i’ve been smoking fish for many years, and i’ve developed a system that works well.
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Best Mango Lassi recipe
It is a simple mango and yogurt smoothie. This is one of my kid’s favorites. Whenever we go to a restaurant they first ask for mango lassi. So I made it at home when we got some mangoes. This is an easy and best recipe of mango lassi you get to try. This is creamy, delicious. You need just a handful of basic ingredients to make this drink.
The authentic mango lassi use just mango, yogurt and sugar. But in this recipe I have use milk along with yogurt to give some thin drink texture.
Step 7: Split Lengthwise
Next, split the pineapple lengthwise into halves.
. then into quarters (or sixths, if you prefer).
Smoking a chuck roast is similar to smoking a brisket. Smoke directly on the grill grates at 225°F for about 3 hours. Spray with beef stock or your preferred juice mixture every hour or so. Then place in a pan with juice and put it back on the grill at 250°F until the roast reaches an internal temp of 165°F. Finally cover the pan with foil and cook until the roast is probe tender (around 200°F internal temp).
To add a bacon like flavor to your recipe, we recommend using Pit Boss Hickory Hardwood Pellets.
Everything You Need to Know How to Cook Jackfruit Like a Boss
Jackfruit is one of those ingredients we eat all the time, but it’s rare to actually prepare it at home. You can get savory jackfruit in meal-ready pouches in the vegetarian section of the grocery store, and you can snack on canned jackfruit in syrup when your sweet tooth starts aching. If you really want to get a better understanding of this enormous, delicious tropical fruit, though, you should try preparing it at home. Jackfruit is eaten one of two ways, either in its savory, unripe green state, or its ripe, sweet state.
Unripe green jackfruit is known for taking on the texture of pulled pork when cooked. You can stew it until tender, then broil or pan-fry it so it gets scrumptious crispy bits. Ripe jackfruit is a juicy tropical fruit that has a flavor that’s a cross between pineapple, banana, and mango. However you decide to eat it, scroll on for our complete guide to buying, butchering, and preparing your jackfruit.
1. Choose the perfect Jackfruit
Purchasing a jackfruit at the store can be a little daunting — they’re enormous. They can grow to weigh up to a hundred pounds (!), though you’ll usually find ones quite a bit smaller than that at the store. At some Asian grocery stores you’ll see them cut into large chunks then packaged on styrofoam trays if you have that option in your area, you should go for it, especially if it’s your first time working with jackfruit. It’s hard to find whole unripe jackfruit in stores, and even harder to prepare it. But if you’re determined, look for jackfruit with an evenly green color and not much of a scent. Ripe jackfruit should have a noticeable, musky fruit odor and a yellow-green skin. If it’s pre-cut, the fleshy pods within ripe jackfruit fruit should be an orangey-yellow color and rather soft to the touch, while unripe jackfruit will be pale with light green tones and less distinct pods. In the US, the pre-cut fruit is usually the sweet, ripe variety.
2. Prepare your workspace
Jackfruit is notorious for being filled with an extremely sticky latex sap that can ruin your counters and knife if you aren’t careful — and the sap is even worse if you’re working with unripe green jackfruit. Prepare your workspace by lining your counter and cutting board with plenty of newspaper. Have extra newspapers or paper towels handy for wiping up sap as it comes out of the fruit. Wear a pair of powder-free gloves, then oil them and your knife liberally with cooking spray or coconut oil. Sap will start oozing out of the fruit once you cut into it. Use the newspapers or paper towels to wipe away the sticky sap so it doesn’t drip down and get all over your kitchen. Make sure you re-oil your knife after each cut — if you don’t take this precaution, the sap can easily ruin the blade.
3. Begin the butchery
Ripe Jackfruit: Since jackfruit is so large, it’s helpful to cut it into smaller pieces before extracting the fruit. Cut it length-wise into four pieces. Each jackfruit is filled with fleshy pods, each encasing a large seed. Remove the core running along each wedge, then dig the fleshy fruit pods out of the surrounding white fibers and extract the seeds. You can eat the seeds by boiling and peeling them — they have a texture like chestnuts and can be eaten as a snack or added to curries. If you don’t want to use them, you can compost or discard them with the rest of the scraps.
Once your fruit pods are extracted, you can eat them fresh or freeze them to use in smoothies. Discard the skin and fibers of the fruit carefully, so you don’t get sap anywhere. If you did get any sap on the blade of your knife, wash it thoroughly with soap and hot water. Then, hold the blade over an open flame from a lighter or your gas stove burner — the flame should burn off any of the sticky residue. You can also try using coconut oil to remove the latex (the sticky substance) — just rub it on the affected area, let it sit, and then scrub it off.
Unripe Jackfruit: If you’re cooking unripe jackfruit, start by cutting the skin off the fruit. Then, cut the flesh into large chunks, and simmer in a pot of water until tender. You can then separate the pods from the rest of the fruit, remove the seeds, and use the green jackfruit in your favorite savory recipes.
Not sure you want to go through all that hassle? You can find canned green jackfruit in brine and canned ripe jackfruit in syrup at most Asian grocery stores, and Trader Joe’s carries canned green jackfruit now too. It’s worth getting the hands-on experience at least once, though — just make sure it’s only figuratively hands-on, because if you don’t wear gloves, you’re going to be sorry!
Get the scoop on all the other ingredients you need to try on our Pinterest page.
(Photos via Wuthipong Pangjai, Natasya Mohd Adnan, and Nang Saw Thay Y Laksn Chun Vthay / EyeEm Virginie Blanquart / Getty Brit + Co)