Thursday, May 15, 2008
This Mango is Now Bacon (inside joke, sorry.)
Contrary to popular belief, I was not the model for the Mango Rose logo. Whoever she is, she's either wearing a skin-colored top or is missing a few things, poor girl.
So what’s up with the mango everything right now? TBell has some kind of mango slush, Bacardi has introduced mango mojito flavor, all yogurt brands seem to have a mango flavor…I love mangoes. And they are the most consumed fruit on the world, for what that’s worth. But why now? Oh, who knows the whims of mass-marketed foodstuffs…only the behemoths of ADM and the like.
And I must say, I’m kind of glad the bacon wave seems to have crested a bit. (Have all those people moved on to offal? It seems so.) More nitrate goodness for me, Heather of Bacon Unwrapped, and Mosley of Mr. Baconpants.
Mango + bacon = love. I’m gonna try this Blobby Fey recipe (not a typo):
1 cup sugar 1 cup red wine vinegar 1 ripe mango, peeled, pitted and coarsely chopped 1/2 pound thick sliced bacon
Preheat oven to 375°F (190°C). Place sugar and vinegar in a small saucepan and cook over high heat until the sugar is melted and the mixture has reduced by half. Add the mango and cook for 5 minutes. Transfer the mixture to a food processor and process until smooth. Strain the mixture into a bowl.
Place the bacon on a baking sheet and using a pastry brush, brush both sides with some of the glaze, bake until just crisp, about 10 minutes.
Happy nice weather, comrade…don’t let the hippies get you down!