Twin Liquors Hosts 80th Anniversary Dollar Sale

Fine Wine and Spirits Retailer Offering Deals at Rock-Bottom Prices

Celebrating its 80th anniversary this year, Twin Liquors, Central Texas’s fine wine and spirits retailer, is pleased to announce its 80th Anniversary Dollar Sale, offering incredible deals on wine and spirits.

Thursday, August 24 – Saturday, August 26, 2017

The Dollar Sale will take place at all 85 Twin Liquors locations. To locate the store nearest you, visit http://twinliquors.com/stores/.

Twin Liquors 80th Anniversary Dollar Sale will feature steep discounts on 750 ml bottles of wine and spirits, as well as select beer bombers and large-format bottles: prices will drop down to rock-bottom plus a dollar.

Shoppers can look forward to rock-bottom prices on collectible wines, rare whiskies and cocktail spirits.

Please consume alcohol responsibly.

Austin’s Ah Sing Den Debuts NEW F&B Program

Photography courtesy of Rachel Wilson.

Ah Sing Den, East Austin’s opium den-inspired cocktail lounge and restaurant, has announced the launch of a brand new food and beverage program featuring delectable brunch and dinner menus, as well as completely revamped craft cocktail and all-natural wine lists.

Named after the world’s most famous opium den from Victorian times in East London where Charles Dickens, Arthur Conan Doyle, and other creatives derived inspiration, Ah Sing Den’s new food and drink offerings invite guests to adventure beyond tradition with flavor profiles inspired by local seasonal ingredients and the culinary delicacies of China and Southeast Asia.

“We are excited to announce the launch of Ah Sing Den’s new food and beverage program, where guests can experience beautifully crafted cocktails and craveable food in an inviting cocktail lounge atmosphere,” said Wynn Aiden, Bar Manager of Ah Sing Den.

Guyanese Sour

Guyanese Sour

Ah Sing Den’s new cocktail menu thoughtfully incorporates familiar flavors with unique ingredients. Patrons can sip on tipples such as the Maria Victoria, which combines mezcal, lime, toasted Thai pepper syrup, and cilantro; the Josephine, which features tequila, Aperol, lime, raspberry, orgeat, and peach blossom syrup; and the Burmese Mission, which combines gin, lime, Thai basil and clementine togarashi. In addition to a new cocktail program, the restaurant just debuted an all-natural wine list featuring a curated selection of brands and varietals such as Goat Boy’s Andrea Calek, Rezabal Txakoli, and Carafoli’s Lambrusco.

The Patio

The Patio

“We wanted to create an authentic and culturally relevant, yet light hearted concept for cocktail enthusiasts and foodies alike,” said Mickie Spencer, owner of Ah Sing Den. “Our ultimate goal is to honor talented local mixologists and chefs and offer guests a distinctly creative food and beverage program in the heart of East Austin,” she continued.

Poke Nachos – wonton chips, smashed avocado, sashimi tuna, house tri sauce, cilantro, shishito dust, and lime

Poke Nachos – wonton chips, smashed avocado, sashimi tuna, house tri sauce, cilantro, shishito dust, and lime

The establishment’s new dinner menu, served from 5 p.m. to 2 a.m., features craveable, shareable dishes such as Poke Nachos – wonton chips, smashed avocado, sashimi tuna, house tri sauce, cilantro, shishito dust, and lime; Fried Gyoza – slow-braised pork thigh, Boston Bibb lettuce, carrots, and house-made potsticker sauce; Thai Curry Soba – green tea soba noodles, coconut curry broth, vegetables, and cabbage; and Burmese Fried Rice Bowls – spiced rice with stuffed avocado, seasonal vegetables and a fried egg.

Chai tea French toast with vanilla brulee

Chai tea French toast with vanilla brulee

Ah Sing Den’s new brunch menu follows suit, featuring a variety of sweet and savory fusion items such as the Leicester Square, Chai tea French toast with vanilla brulee, and the On a Wing & Waffle, crispy sweet potato waffle, fried chicken, and red chili maple syrup. The brunch cocktails, especially the restaurant’s signature Kimchi Bloody Mary and ever-changing Brunch Punch, are not to be missed either. Brunch is served every Saturday and Sunday from 11 a.m. to 5 p.m.

For more information about Ah Sing Den’s new food and beverage program, happy hour specials and more, please visit www.ahsingden.com or call 512-467-4280.

7 Easy Back-to-School Dinners

When the school bells start ringing, putting wholesome and tasty family dinners on the table can get a lot harder to schedule. These simple, seasonal recipes – from one-pot taco skillets to sheet pan pork tenderloin – can help you own the school-year dinner routine.

With all the cleanup time you’ll save, visit McCormick.com or find McCormick on Facebook and Pinterest for more family-friendly recipes that will earn you A-plus grades all around.

Fall Skillet Pot Pie

Store-bought rotisserie chicken, refrigerated biscuits and an oven-proof skillet can make this comfort food favorite a weeknight reality. Chicken stock mixed with a blend of seasonings adds savory richness to the sweet potatoes and peas for a meal that warms you inside and out.

Spaghetti Squash Shrimp Lo Mein

This dish features everything you love about the Asian take-out favorite – carrots, bell pepper and shrimp – all flavored with a savory mixture of soy sauce, ginger and garlic. Using the microwave to cook the squash means you’ll have it on the table for your family in no time.

Open-Faced Hot Turkey Sandwiches

Prepared turkey gravy makes this a sandwich you can really sink your teeth into. Stack your bread with spinach, turkey and cranberry sauce and serve it warm for a taste of Thanksgiving any time of year.

Easy Roasted Pork Tenderloin and Apples

Brush pork with brown sugar and a robust blend of seasonings for a meal that’s equal parts sweet and savory. Bake on a single sheet pan with sliced apples and onions for an easy dinner in no time.

Chicken and Vegetable Lo Mein

Simply combine noodles, fresh veggies, chicken breast strips and a tangy stir-fry sauce. You’ll be left with an Asian-inspired dish that’s ready faster than you could order in a restaurant and every bit as tasty.

Slow Cooker Korean Beef

Make everybody’s favorite Korean barbecue at home – in the slow cooker. Beef bone broth contributes to the robust, Asian-inspired flavor of this dish, and is complemented by ginger and Korean red pepper.

Quinoa Taco Skillet

Give taco night a wholesome twist with this simple skillet dish. Season ground turkey, quinoa, fresh tomatoes and corn with taco seasoning mix for a kid-friendly meal the whole family will taco-bout. (Family Features)

Where to Enjoy National Rum Day in South Florida

In preparation for celebrating National Rum Day on August 16, we’re thrilled to share with you a few places to enjoy tropical rum cocktails across south Florida.

5 O'Clock Somewhere

5 O’Clock Somewhere

Sonesta Coconut Grove Miami / Miami, FL

Sonesta Coconut Grove’s widely recognized restaurant, Panorama Restaurant & Sky Lounge, provides for the ultimate spot with spectacular views to celebrate National Rum Day. For one day only, guests and locals can order the Spiced Blood Orange cocktail for $6 off the happy hour menu. Perfect for after a long day in Miami, guests can relax and unwind with the refreshing light rum cocktail, while indulging in a selection of light bites ranging from sweet chili glazed wings to roasted garlic hummus and pita chips, while overlooking breathtaking views of beautiful Biscayne Bay.

JWB Prime Steak and Seafood / Hollywood, FL

Located inside the lobby of Margaritaville Hollywood Beach Resort, JWB Prime Steak and Seafood will offer a complimentary rum tasting for both locals and resort guests with Zacapa Rums from 6 to 8 pm. Crafted with fresh crushed sugarcane in Guatemala, Zacapa Rums are filled with complex flavors from being aged to perfection in the highlands 8,000 feet above sea level. Attendees can also enjoy food specials and live music from Thais & Flavio, a Bossa Nova duo that blends pop and jazz music.

The resort will also offer all of its signature Boat Drinks for a discounted price of $9 at Margaritaville Restaurant, 5 o’Clock Somewhere Bar & Grill, Lone Palm Beach Bar and LandShark Bar & Grill. Sample boat drinks include the “5 o’Clock Somewhere” made with Margaritaville Silver Rum, Paradise Passion Fruit Tequila, BACARDI® 151° Rum, orange and pineapple juices, sweet & sour and a splash of grenadine, as well as the “Tranquil Waters” made with Cruzan® Mango Rum, blue curaçao, pineapple juice and mango.

Sonesta Fort Lauderdale Beach / Fort Lauderdale, FL

Celebrate National Rum Day at the laid-back, sophisticated Sonesta Fort Lauderdale Beach, where travelers and locals alike seeking a tropical rum cocktail in the heart of Floridian paradise can look no farther. While there, guests can take advantage of the hotel’s handcrafted cocktail of the month, The Hurricane. Providing spectacular views throughout the property, guests can choose to enjoy their passionfruit, lemon and rum cocktail at the pool, lobby bar or with innovative cuisine ranging from lamb rack to yellowtail snapper at the hotel’s signature restaurant, Bistro.

A Few Favorite Recipes

August The Hurricane

August The Hurricane

The Hurricane / Sonesta Fort Lauderdale Beach
2 oz dark rum
1 oz passion fruit syrup
1 oz fresh-squeezed lemon juice

Spiced Blood Orange

Spiced Blood Orange

Spiced Blood Orange / Sonesta Coconut Grove Miami
1.5 oz. Light Rum
2.5 oz. Blood Orange Puree
Smoked Paprika
Slice Orange for garnish

Combine all ingredients in a shaker over ice. Shake and strain into an ice-filled glass. Garnish with an orange slice and cherry.

Remember to enjoy your alcoholic beverages responsibly.

Not All Chocolate is Created Equal, Santa Barbara Chocolate Stands Out as a Healthier Alternative

Santa Barbara Chocolate has become the go-to source of chocolate for people who are sugar sensitive and those looking to manage blood sugar levels because of how the chocolate is made. Santa Barbara Chocolate is unusual because it has 68 percent cocoa solids and is sweetened with coconut blossom sugar, a sugar alternative that naturally comes from the coconut tree. Coconut blossom sugar is a popular sugar alternative because it is considered low glycemic and a healthier option for those watching their sugar intake.

“Most sugar substitutes like maltitol that are used in chocolate make the chocolate taste artificial,” says Jason Vishnefske, co-founder and master chocolatier of Santa Barbara Chocolate Company. “Coconut blossom sugar has a clean and natural sweetness that allows the cocoa flavor to shine. Because our chocolate is high in organic cocoa solids at 68 percent, it has the dark part of the cocoa bean, the cocoa fiber, that all health researchers are talking about when they say dark chocolate is healthy.”

Researchers and doctors have noted that to reap the most benefits from dark chocolate, it should be more than 65 percent cacao, like Santa Barbara Chocolate. Research from the Journal of the American Medical Association, found that even a bite of dark chocolate each day can improve blood flow and bring blood pressure down. In the research study, cocoa polyphenols were seen to decrease the prevalence rates of hypertension from 86 percent to 68 percent in participants. The American Journal of Clinical Nutrition found that cocoa polyphenols were also found to lower bad cholesterol (LDL) while raising the antioxidant capacity of good cholesterol (HDL), modestly reducing the risk of cardiovascular disease.

Santa Barbara’s organic dark chocolate is also gluten, soy, and GMO free. The company was founded in 1992, and has been a trusted source for the chocolate lover, chef, and baker since that time. For more information, visit SantaBarbaraChocolate.com.

About Santa Barbara Chocolate Company

Santa Barbara Chocolate Company is a California chocolate factory that supplies bulk wholesale chocolate chips, makes organic chocolate couverture and imports Belgian baking chocolate. For more information, visit SantaBarbaraChocolate.com.

Wedding Oak Winery Won Six Medals at the 37th Annual San Francisco International Wine Competition

 

Wedding Oak Winery is happy to share the news that it has been awarded six medals at the 37th Annual San Francisco Wine Competition.  As published on August 8, 2017 by Matt McGinnis, Founder and President of Pen & Tell Us.  

Our wines continue to impress on the global stage, with six medals won at the 2017 San Francisco International Wine Competition. The judging panel evaluated our wines against thousands of others based on varietal and vintage, and our wines were deemed finely crafted wine, well above average, or well-crafted wines that deserves recognition.

Winning any award is a thrill, and a great indication to our customers that Wedding Oak Winery produces world-class wines. However, we are particularly thrilled to be recognized at the San Francisco International Wine Competition. It is easily one of the most prestigious, and the largest international wine competitions in the United States. More than 4,300 wines from more than 30 countries around the world were evaluated by a panel of 58 judges at the 37th San Francisco International Wine Competition. These distinguished and discerning judges really put the wine through its paces. Medal winners are chosen through a rigorous judging process held over four days of precise blind tastings.

We are particularly thrilled that our three single-variety, Texas-grown Rhone style white wines each won a silver medal: our Viognier, Roussanne and Marsanne.

One of our flagship wines, the 2016 High Valley Estate Viognier is made with estate-grown grapes grown high atop a hill in in San Saba county where they reach optimum ripeness. They are hand harvested in early morning, arriving at the winery early and cool where they are whole-berry pressed. The juice goes through a long, slow fermentation resulting in an elegant, lean-style wine with white flower, tropical fruit and stone fruit aromas. This wine has lovely honeyed melon, apple, nectarine and pear flavors with a crisp Meyer lemon lingering finish. It’s an incredibly food-friendly wine that goes really well with roasted chicken, and grilled vegetables.

We love working with the Roussanne grape, and our 2016 harvest was stellar. It was so good, that we made our first single variety Roussanne 2016  with grapes harvested from the Narra Vineyard in the Texas High Plains. This wine has a beautiful golden straw color, powerful scents of fresh flowers, peaches, spice tea, roasted nuts and pepper. The sumptuous wine has a velvety mouthfeel with honeyed pear and white apple flavors with lively acidity that let it pair incredibly well with seafood, grilled pork, and dishes with savory sauces. This wine recently won a gold medal at the prestigious 34th annual Lone Star International Wine Competition.

Another Rhone variety that we made in a single vineyard, single variety wine is Marsanne, which is grown atop a mesa overlooking Cherokee Creek with deep limestone and clay soils in our estate High Valley Vineyard in San Saba County. Our first bottling, the 2016 Marsanne, is as pleasingly bright with a rich, mineral texture that will become more complex with time. It’s generous with spicy aromatics, and packed with zesty Meyer lemon and roasted almonds flavors, with a creamy vanilla finish. It’s a great wine to serve with rich seafood dishes, and grilled chicken or pork tenderloin.

We hope you will try all of our award winning wines.

2017 San Francisco International Wine Competition Awards

v  Wedding Oak Winery Marsanne Estate Texas Hill Country $29 — Silver

v  Wedding Oak Winery 2016 Viognier Estate Texas Hill Country $28 — Silver

v  Wedding Oak Winery 2016 Roussanne Texas High Plains $28— Silver

v  Wedding Oak Winery 2015 Sangiovese Texas Hill Country $29 — Bronze

v  Wedding Oak Winery 2015 Red Blend Tioja Texas Hill Country $29 — Bronze

v  Wedding Oak Winery 2016 Dolcetto Rosé Texas High Plains $24 — Bronze

Eberly Hosts Cantina Della Volta Wine Dinner Tuesday, Aug 15

Photography courtesy of Julia Keim.

Eberly is pleased to announce a special wine dinner hosted in collaboration with Italy’s famed winery, Cantina Della Volta, on Tuesday, August 15. The intimate dinner will feature four courses crafted by Eberly’s Executive Chef Jim Tripi and Executive Pastry Chef Natalie Gazaui, paired perfectly with the ideal summer wine; Lambrusco.

Cantina Della Volta’s vineyards span just outside Modena in the Emilia-Romagna region of Northern Italy; a city well-known for fast cars, classic pasta dishes and of course, Lambrusco. Under the direction of winemaker Christian Bellei, Cantina Della Volta has received critical acclaim for its finessed, dry expressions. Critics from Gambero Rosso consistently sing their praises and in 2016, the winery was awarded the Bronze medal in the International Wine Challenge for their Classic 2011 Lambrusco di Sorbara.

All details for this special event can be found below:

WHEN:

Tuesday, August 15

Lambrusco Happy Hour: 5 p.m. – 6:30 p.m.

Dinner begins at 6:30 p.m.

WHERE:

Eberly

615 South Lamar

Austin, TX 78704

EVENT DETAILS:

The evening will begin with a Lambrusco happy hour starting at 5 p.m. in the Cedar Tavern. Guests will transition to the study for an intimate, social dinner at 6:30 p.m., featuring a specially curated four-course menu to complement Cantina Della Volta’s wine. Menu items include roasted oysters, grits with polenta, smoked turkey porchetta, an intermezzo cheese course, dessert, and of course, plenty of Italian bubbles. Cantina Della Volta’s CEO, Angela Sini, will be present for meet and greets and to talk more about the wines.

Tickets are $65 + tax and gratuity and are available for purchase HERE.

MENU:

East Coast oysters with tasso and creole ham – roasted with butter, herbs, and lemon

Millesimato Bianco ‘Christian Bellei’ Brut Metodo Classico 2012

Parmesan popcorn grits with polenta and bitter greens

Rosé Lambrusco di Modena Spumante Brut Metodo Classico 2012

Smoked turkey porchetta, chocolate onions, and wheat berry

Lambrusco di Modena Spumante Brut Metodo Classico Vendemmia 2011

Cheese course / Intermezzo

‘Rimisso’ Lambrusco di Sorbara 2014

Dolce (Dessert)

Five Steps to Becoming a True Pitmaster

When the skies are blue and the sun is hot, some people hit the pool, drive to the nearest beach, kick back with a book on their deck, or fire up the grill.

If you’re one of those people who sees every summer day as an opportunity for grilling, or if you have your smoker going at the same time your neighbors are running their snow blower, you’re probably ready to take it to the next level.

How do you go from being an enthusiast to grilling and smoking meat like the best pitmasters? Here are five important steps to consider:

1. Use only the best quality ingredients. The best pitmasters and chefs will tell you that no matter your level of experience, if you don’t have great ingredients you can’t make a great meal. It’s that simple. This is as true in fine French cooking as it is in barbecue. As the winner of Food Network’s “Chopped: Grill Masters,” Pitmaster Ernest Servantes insists on using high-quality, flavorful fresh pork products from Smithfield(R) to get that pork that is tender and juicy every time.

2. Find the right chips. When smoking fresh meat, the combination of charcoal and wood chips can take your flavor to the next level. Pecan, red oak, hickory, apple or mesquite woods all have their unique attributes and flavors. One isn’t better than the other. It’s more a matter of your personal style. Take the time to experiment and learn what kind of wood works best for your signature meats and taste preferences.

3. Keep the rub simple. Once you have an amazing rack of ribs or perfectly marbled pork shoulder or butt, the question is how to season them. People often get carried away, adding too many spices that ultimately overpower the taste of the meat. If you’re cooking with a high-quality cut of meat, a simple rub will often yield the best results. For instance, a recipe for Cactus Jack Texas Spare Ribs uses a rub made up of salt, pepper, chili powder, granulated garlic and onions — just enough to bring out the true flavor of the ribs without being overpowering.

“Cactus Jack” Texas Spareribs

Recipe by Chef Ernest Servantes for Smithfield

Cactus Jack Rub

2 racks Smithfield(R) Pork Spareribs

1/4 cup kosher salt

1/4 cup cracked black pepper

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 teaspoon chili powder

1 teaspoon seasoned salt

Ribs

Oak or Pecan wood for smoking

1 cup apple juice, in a spray bottle

Rattle Snake BBQ Sauce

1 tablespoon vegetable oil

1/2 cup diced yellow onion

2 tablespoons minced fresh jalapeño

1 tablespoon minced fresh garlic

1/4 cup ketchup

1/4 cup Kingsford(R) Original Smoked Hickory BBQ Sauce

1/4 cup apple cider vinegar

1/4 cup pepper-style soda

2 tablespoons molasses

1 tablespoon Dijon mustard

Kosher salt and cracked black pepper

  1. For “Cactus Jack” Rub, combine salt, pepper, garlic, onion, chili powder and seasoned salt in small bowl; mix well. Season ribs on all sides; cover and refrigerate overnight or for at least two hours.
  2. Heat smoker or grill for indirect cooking at 250°F.; add wood for smoking. Place ribs, meaty side up, and smoke for 2 1/2 hours, spraying with apple juice every 30 minutes.
  3. Meanwhile, for Rattle Snake BBQ Sauce, heat oil in heavy saucepan over high. Sauté onion, jalapeño and garlic until tender. Stir in remaining ingredients except salt and pepper, bring to a boil. Reduce heat and simmer until reduced in volume by 1/3. Remove from heat, season to taste with salt and pepper.
  4. Remove ribs from smoker; wrap each rack in heavy-duty aluminum foil. Return to smoker, meaty side down, for an additional two hours until internal temperature reaches 190°F to 200°F.
  5. Remove ribs from foil, place back on smoker and brush with Rattle Snake BBQ Sauce; cook for about 20 minutes. Serve with additional BBQ sauce on the side.

Makes: Two to four servings

Prep time: 15 minutes plus 24 hours stand time

Cook time: Five hours 15 minutes

4. Explore the world. There are many regional barbecue styles in the U.S.: Kansas City, Texas, Memphis and the list goes on. At a time when people are more adventurous in their culinary tastes than ever, try branching out from your normal go-to style and infuse some international flavors into your grilling. For instance, one recipe for Honey Soy Grilled Pork Chops Korean BBQ Sauce combines a medley of Asian flavors, teriyaki marinade, soy sauce and rice wine vinegar with an unmistakable barbecue kick.

Honey Soy Grilled Pork Chops Korean BBQ Sauce

Recipe by Chef Ernest Servantes for Smithfield

Honey Soy Grilled Pork Chops

6 to 8 (4-oz.) Smithfield(R) Boneless Center Cut Pork Chops

1 cup KC Masterpiece(R) Honey Teriyaki Marinade

2 tablespoons vegetable oil

1 to 2 tablespoons soy sauce

1 tablespoon white or rice wine vinegar

Korean BBQ Sauce

1 tablespoon vegetable oil

2 cloves garlic, minced

1/2 cup water

2 tablespoons soy sauce

2 tablespoons sriracha sauce

4 teaspoons brown sugar

2 teaspoons minced ginger

2 teaspoons KC Masterpiece BBQ Sauce

  1. Sprinkle both sides of the pork chops with salt and pepper and place in a large resealable food storage bag. Whisk together honey teriyaki marinade, oil, soy sauce and vinegar; mix well. Pour over pork chops; seal the bag and let stand 1 hour.
  2. For Korean BBQ Sauce, heat oil in small saucepan on medium; fry garlic until it begins to turn color. Stir in water, soy sauce, sriracha sauce, brown sugar, ginger and BBQ sauce. Bring to a simmer; reduce heat and cook for 10 minutes or until it becomes thick.
  3. Heat charcoal or gas grill to medium. Remove pork chops from marinade (discard marinade) grill for three minutes or until the pork chop easily releases from the grill. Flip chops and continue to cook for three more minutes until internal temperature reaches 145°F to 160°F.
  4. Baste each pork chop with Korean BBQ Sauce, grill one minute on each side. Let chops stand for three minutes before serving.

Makes: Six to eight servings

Prep Time: 10 minutes plus one hour marinade time

Cook Time: 18 minutes

5. It’s all about practice. Like a perfect golf swing, grilling or smoking the perfect rack of ribs or pork butt takes time and practice. Invite your friends or family over to practice your grilling or smoking of the best barbecue you ever had and remember that behind each one of those to-die-for bites were practice sessions to perfect your craft. So keep at it!

Now that you’re feeling inspired, why wait? Call up your friends, get out the grill or smoker, and be sure to have plenty of quality Smithfield Fresh Pork on hand! Because once those ribs and chops come off the grill, people are going to want more. (BPT)

Mangos Bring Families Together Around the World

Mango brings families together around the world

Ayesha Curry was raised by great women who instilled in her a passion for cooking. This passion has helped Ayesha both launch her career and prioritize spending time with her family in the kitchen. But even as a celebrity chef, author and foodie, Ayesha sometimes struggles to think of new, wholesome and delicious meals to bring to her table. When she finds herself needing a little food inspiration, Ayesha turns to the experiences and flavors of her childhood.

Ayesha Curry shops for the perfect mango in NYC.

Mango love runs deep

Ayesha grew up with a Jamaican grandmother who had mango trees in her backyard, so eating and cooking with the fruit reminds her of home. A lot of people don’t know this, but mango is the world’s most popular fruit and iconic in many cuisines across the globe. While its sweetness and versatility make it a perfect addition to any favorite dish, mango is also delicious on its own and is often simply paired with the spices of the country.

In Ayesha’s home, not only does everyone love mango for its incredible flavor, but because it’s a superfruit. At 100 calories per cup, mangos are packed with vitamins and nutrients, and are a good source of fiber, making them a perfect food for any family.

Make it with mango!

When Ayesha is in the mood for something special and with a little cultural flare, she whips up her Jerk-Rubbed Chicken Skewers and Mango Salsa. Jerk chicken is a family-favorite recipe for Ayesha, and adding the sweet flavor of mango gives it a delicious twist.

Ayesha Curry’s Jerk-Rubbed Chicken Skewers with Mango Salsa.

Jerk-Rubbed Chicken Skewers with Mango Salsa

Servings: 4-6 skewers
Ingredients:

Mango Salsa

2 cups mango, chopped

1/4 cup red onion

1/4 cup cilantro

1/2 tbs lime juice

1 tsp jalapeno, finely diced

1/4 tsp salt and pepper
Jerk Chicken Rub & Skewers

3 cloves minced garlic

3 tbs olive oil

1 shallot, finely minced

1 tbs fresh thyme leaves, finely minced

1 tbs brown sugar

1 tsp paprika

1/2 tsp ground clove

1/2 tsp ground allspice

1/2 tsp onion powder

1/2 tsp cayenne pepper

1/2 tsp ground black pepper

1 pound chicken breast, cubed

Skewers, soaked in water
Instructions:

Mango Salsa

Combine all ingredients. Let sit and allow flavors to meld while you prepare the chicken.

Jerk Chicken Rub & Skewers

Mix all dry ingredients together in a bowl. Coat cubed chicken well with the rub. Marinate for 30 minutes or more. Skewer 4-6 pieces of chicken per stick. Cook on a grill pan at medium high heat. Turn frequently to avoid burning. Cook for about 15 minutes or until juices run clear. Place the chicken on or off the skewer and spoon the Mango Salsa on top.

Get your hands on a perfect mango

Mangos are available year-round, so you can always get your hands on a perfect mango. If you’d like to make mango your go-to ingredient, here are some tips and tricks Ayesha shares with family and friends:

  • Selection. To find a ripe mango, just squeeze gently. A ripe mango will be slightly soft like a peach or avocado.
  • Ripening. Keep unripe mangos at room temperature. Once ripe, mangos can be moved to the refrigerator to slow down ripening for several days.
  • Cutting. To cut a mango, simply slice off the sides of the fruit, avoiding the large seed in the center. Once you have these two sides, you can slice or dice as needed. Then, simply scoop it out of the skin. You can also cut around the seed to get two extra slices of mango and let your kids gnaw on the seed!

Mangos at the grocery store

While there are many mango varieties to covet, Ayesha’s kids love Honey mangos because they’re super sweet and creamy! Here’s a quick look at the most common mango varieties you’ll find in U.S. grocery stores:

Honey. Sweet, creamy and vibrant yellow. Small wrinkles appear when fully ripe. Peak availability is March – June.

Francis. Rich, spicy and sweet, with yellow skin and green overtones. Peak availability is April – June.

Haden. Rich in flavor with fine fibers, often bright red with green and yellow overtones. Peak availability is March – May.

Keitt. Sweet and fruity, with juicy flesh, limited fibers and green skin. Peak availability is July – September.

Kent. Sweet and rich, dark green mangos with red blush. Peak availability is December – February and June – August.

Tommy Atkins. Mild and sweet, these dark red mangos are the most widely grown variety coming into the U.S. Peak availability is March – July and September – October.

Who will you share the mango love with today?

Learn More

Visit www.mango.org for additional information on mango nutrition, selection tips, cutting methods and much more. (BPT)

The RESY Hit List for New York City

What’s the best way to beat the NYC heat? Air conditioning and cocktails. The spritz is having its moment, and restaurants throughout the city have upped their bar game; the offerings are plentiful and spot-on. From Mediterranean-inspired cocktails on tap in a Brooklyn backyard, to a fine glass of rosé in a chic Midtown hideaway, this New York Hit List covers the latest and greatest in food and drink.

Spritzes at Dante at Genuine

1/ Dante at Genuine

Because the only thing better than the city’s best Negroni is the city’s best Negroni flowing from a self-serve fountain. Zero in on the beverage menu’s “Summer of Spritz” section, and don’t overlook the sourdough flatbreads, house-made pastas, and tiramisu (served tableside). // SoHo. BOOK NOW ›

Box sushi at Mifune

2/ Mifune and Sushi Amane

Because it’s not every day that two Michelin-starred chefs, from completely different parts of the world, band together. Upstairs, enjoy upscale Japanese-European cuisine at Mifune; downstairs, savor a masterful omakase at Sushi Amane. // Midtown East. BOOK NOW ›

Crispy artichokes at King

3/ King

Because it’s a delight to dine at a restaurant that doesn’t try too hard, yet brilliantly succeeds. As Pete Wells writes in his glimmering two-star review, “What Ms. de Boer and Ms. Shadbolt offer is not a wild vision of new ways to cook but a solid vision of how to eat.” // West Village.​ BOOK NOW ›

Caviar and crème fraiche at Air's Champagne Parlor

4/ Air’s Champagne Parlor

Because this salon’s mission to re-position bubbly as an everyday libation is admirable. Take note: An impressive selection of sparkling wine is offered alongside snacks like oysters and caviar, all within a pleasingly affordable price range. // Greenwich Village. BOOK NOW ›

An Ada-rama cocktail in Miss Ada's backyard

5/ Miss Ada

Because Israeli food is on the rise across the country, and this newcomer offers some of the best in New York City. The outdoor garden at Miss Ada is a pleasant locale for sipping cocktails on tap and snacking on hummus masabaha. // Fort Greene.​ BOOK NOW ›

The Spaniard's Caesar wedge

6/ The Spaniard

Because the revamped old-school interior is suave, and the bar stocks 100 whiskey varieties. Nosh on elevated classics, like oysters Rockefeller and a patty melt– best enjoyed while perched atop a velvet barstool, or tucked into an emerald green banquette. // West Village. BOOK NOW ›

Olmsted's soft serve ice cream

7/ Olmsted

Because the whimsical Greg Baxtrom has debuted his very own soft-serve, and you can have yours cased in a magical chocolate shell or topped with freeze-dried berries. Flavors like sour cherry and vanilla violet are crafted from ingredients grown in the restaurant’s famed backyard garden. Delightful. // Prospect Heights. BOOK NOW ›

Oysters at Grand Army

8/ Grand Army

Because we crave oysters on hot days, and here they’re served with playful accoutrement-filled droppers. Speaking of playful: barman Damon Boelte’s spot-on summer cocktails are inspired by his favorite Gilmore Girls episodes. // Boerum Hill. BOOK NOW ›

Rosé at Aldo Sohm Wine Bar

9/ Aldo Sohm Wine Bar

Because there’s no better place to sip rosé than Le Bernardin’s wine bar counterpart. A rotating list of 40 wines by the glass and 200 by the bottle is complemented by affordable eats from chef Eric Ripert and team. Don’t miss the daily #9PMPOUR, which features a special large-format bottle chosen by Aldo himself. // Theater District. BOOK NOW ›

A summer cocktail at Fort Defiance

10/ Fort Defiance

Because if you can’t make it out of the city, this charming Red Hook mainstay will provide just the respite you need. With its elevated comfort fare and strong, tasty cocktails, Fort Defiance serves its haven of a neighborhood quite well. // Red Hook. BOOK NOW ›

Pizza and wine at Franny's

Bonus/ Franny’s

Because this beloved pizza restaurant is closing its doors Aug.20 after nearly 15 years on Flatbush Avenue. Franny’s paved the way for a new generation of destination-worthy Brooklyn restaurants, and it will be sorely missed for its trailblazing farm-to-table ethos, impressive wine list, neighborly atmosphere, and above all, its delicious, delicious pies. Grab a seat before August 20th. // Park Slope. BOOK NOW ›

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