2 nearly over ripe mangoes, flesh removed and peeled
zest of 1 lime
juice of 2 limes
1 medium red onion, finely diced
1/4 teaspoon salt (or more)
1/8 teaspoon ground cayenne pepper
1/8 cup diced chives, more for garnish
several twists black pepper
Remove the mango flesh in some way. I halve, cut it into segments and then slice off the peel. Dice the mango and scrape the flesh, along with juices, into a large bowl. Then add everything else. Gently stir, and allow to sit out for a couple hours, or refrigerate. Serve with everything, especially chips.
1¼ cups hulled, hull-less, or pearled barley
1 tablespoon olive oil
1 leek, thinly sliced into rounds
1 garlic clove, finely chopped
1 teaspoon finely grated lemon zest
½ cup buttermilk
¼ cup chives, finely chopped
In a large saucepan, bring 6 cups salted water to a boil. Add barley, reduce heat to a simmer, and cook until barley is tender, 30–40 minutes; drain.
Heat oil in a medium saucepan over medium heat. Add leeks and 2 Tbsp. water and season with salt. Cover and cook until leeks have wilted, about 5 minutes. Stir in garlic and cook 30 seconds. Stir in barley, lemon zest, and buttermilk. Cook 5 minutes over medium-low heat. Stir in chives and adjust seasoning with additional salt, if desired.
16 ounces potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
salt and fresh black pepper
Fresh chives (diced)
Bacon (cut into large chunks)
Shredded Cheese of your choice- 1-cup
Sour Cream, recipe follows**
Preheat oven to 400 degrees F.
Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.
Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.
Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.
When the potatoes begin to “fan out” it’s time to make the magic happen.Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook
Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .
Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.
Herbed Sour Cream:
1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.