Food on Friday – Avocado-Mango Salsa

Scallops were on sale last week so Chip came home from shopping with both a pound of scallops and a pound of shrimp.  Next was to find a recipe that would use both.  Nothing in the cookbooks so I did my usual and went to the Bon Appetit website, did a search for scallops and shrimp and found their Mexican Seafood Saute with Avocado-Mango Salsa.   Since we only had two pounds of shellfish, we also did the Mexican Pepper Casserole from the Moosewood Cookbook and Popovers.  But to pull this off we needed all hands on deck.

Vash prepared the star of this post – the Avocado-Mango Salsa.  What I love is the simplicity of this dish combined with the great flavor punch it gives to the meal.  It is simple in its ingredients.salsa ingredients

Can I just say that I LOVE that you can buy pre-sliced mango.  I used to mangle mine trying to get the fruit off the pit.  Buying the slices made this recipe a breeze.  As you can see, all you need is sliced mango, ripe avocados, a shallot, a jalapeno pepper and some limes for their wonderful juice.  We gave everything to Vash and he got to work.

First he diced the mango (we used the entire package).

Vash dicing mango

Then he halved each avocado (we used two), twisting it to remove the pit.

twisting the avocado to remove the pitNext, he took his knife and cut slices into the avocado – then cutting across the slices to cut chunks in the avocado.  They came out a little small – we will make fatter slices next time.

Vash cutting slices into the avocado

Then he diced the shallot – again, first cutting slices and then cutting them cross-wise for the smaller pieces.

Vash cutting the shallot

Then he diced the jalapeno – being VERY CAREFUL not to rub his eyes after his hands touched the pepper.

Vash dicing the jalapeno

And finally he juiced two limes and added the juice to the remaining ingredients.

Vash juicing limes

That was it.  Avocado Mango Salsa.

avocado mango salsa

While that was being made, Chip had made the marinade for the saute (we left out the tequila and just used water, and I hate cumin so that was left out too).  After getting the scallops in the marinade, he and Jesse started working on peeling the shrimp (which was thankfully deveined prior to purchase.)

Chip and Jesse peeling shrimp

Let me jump in here to say that the crazy messy kitchen and life I have are part of why this is a family life blog and not a food blog.  Food blogs have pictures taken in beautiful clean kitchens with white countertops and food in pretty china bowls.  In my house you see the dog chewed cabinets (leftovers from our puppy fostering days), the boxes on the table that were dropped there from unloading the car, wrappers on the counters because we don’t clean up until after we are done cooking, and all the rest of the mess that goes with having a houseful of kids and dogs and four businesses all working out of one space.  So yes, here you get real family life – though just once I would like to have a food blogger’s kitchen.  But that is for another day.  Back to this day – which was Tuesday by the way.

My job for this meal, besides handing out cooking assignments, was the Mexican Pepper Casserole.  While I usually love the recipes from Moosewood Cookbook, this one came out  a little too greasy/oily when it was done so I am not including it in the blog.   It is basically sauteed onions and peppers layered with slices of cheddar cheese, topped with a sour cream/egg custard sprinkled with paprika.  Here it is just before coming out of the oven.

mexican pepper casserole

The boys liked the paprika.

Markus’s job was to both help Chip and to make the popovers.  Now, popovers are not exactly mexican, but I needed something bready that I could make quick that would go into a 375 degree oven and they were the first thing I found.  He did a good job.

Markus's popovers

They came in handy to sop up the sauce from the saute.

I am not going to list the full process of making the saute.  It is in the recipe that is linked above.  However, after the shrimp and the scallops were sauteed, the marinade is added back to the pan to make a sauce that is out of this world good!!.

mexican seafood sauteNext time I think I will make rice so that I have something to really absorb that sauce because we were all taking our popovers and wiping the pan when we were done.

So here it all is for that short period of time before it was all gone

mexican dinner

Reviews were that the Mexican Pepper Casserole is not to be repeated.  It just did not work.  Everyone loved the salsa EXCEPT for Vash, who found the heat of the jalapenos just tooooo spicy.  The Seafood Saute was a HUGE hit with everyone and the popovers all went quick too.

The boys are very happy that the Food on Friday blogs are back.  They love showing you what they cook.  Markus has been busy photographing alot of his baking but is finding that he is doing that same thing that I tend to do – forgetting to photograph the end results and then eating his work before he remembers – so we have to wait until we buy more strawberries for him to show you his strawberry, almond, chocolate chip muffins.

Have a great weekend everyone.  I have a new project to show you on Monday.  Can’t wait.

Onward and Upward.



About Shelly R.

I am a Mother, a daughter, a sister, a wife, an attorney, a crafter and the granddaughter of an amazing woman - my Polish Grandmother. My Grandmother gave me so much, through her love and her patience, her sayings and her time teaching me how to craft and to give to others, that it seemed fitting to share some of that wisdom, to tell some of her story, and to chat about life and crafts in a way that would be a testament to what she gave me.
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8 Responses to Food on Friday – Avocado-Mango Salsa

  1. Amanda says:

    Wow, super-yum! Vash cuts an avocado the same way I do–works great, except I use a table knife so if there’s a slip, I won’t injure my hand. I’ve heard of some pretty serious permanent damage done with knives and avocados.

    • Shelly R. says:

      I have to say that the boys have become amazingly good at handling knives – though Markus I still have to remind to hold fingers across the top of the blade from time to time. I actually started them young with alot of oversight and positioning of fingers. Vash is very conscious of which knives to use when chopping vegys versus slicing meat, versus slicing bread, versus peeling apples. He will tell me if he can’t find the right one in the knife box. But we still went over how much pressure to apply and how to feel it below the peel. He is actually my go to salsa and guacamole maker. He makes a mean guacamole for a little dude. I just hope they remember this when they are grown – about these great meals we would make with everyone working in the kitchen together and then sitting down to eat our work. It is funny to hear them critiquing the recipes as we are eating. I will have little masterchefs yet (Hah!)

  2. Amanda says:

    It’s amazing and wonderful that they enjoy cooking so much. I’ll bet Chip has a lot to do with it as a role model. You are so lucky!!

  3. I love that your kids help out in the kitchen! It looks like it brings your family closer together. 🙂

  4. becky says:

    Shelly, you should try Pablano Peppers next time for the salsa. They tend to be not as “hot” as jalapenos. They are just right!

    • Shelly R. says:

      I agree. The boys will eat jalapenos when we head out to eat so I wasn’t sure and decided to follow the recipe on this one – Next time we will go the milder route.

  5. Barbara Antonelli says:

    I do my avocado just like Vash except I use a butter knife and then use a teaspoon to get it out! Good job boys on that meal! Can’ t wait to see what you’ll be cooking for me!!! Love, Grandma xoxoxoxo

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