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Thread: Review: Last night very tasty and colorful dinner

  1. #1
    Join Date
    Jan 2001
    Location
    Houston, Tx
    Posts
    8,527

    Review: Last night very tasty and colorful dinner

    Menu: Spicy Cumin-Crusted Chicken with Orange-Chipotle Sauce - excellent, and I forgot the "slather" part in the Note and just spooned the sauce over the grill chicken. I could almost eat the sauce with a spoon.

    Roasted Sweet Potato Spears with Pineapple Salsa- a nice departure from plain baked sweet potatoes.

    Roasted Corn, Black Bean and Mango Salad- This is every bit as good as all the reviews have said it was.

    I know it seems like there is too much sweet and fruit, but somehow it all went together well and was enjoyed by all.

  2. #2
    Join Date
    Jun 2000
    Location
    Chicago, IL USA
    Posts
    9,076
    That sounds like my kind of dinner Terry!! You are one of three who I feel like I share "tastebuds" with!! Peggy, LynnB and you all like the same recipes I do, for the most part, so I look forward especially to your reviews and recommendations!!! Thanks for sharing!

  3. #3
    Join Date
    Apr 2001
    Location
    Madison, WI USA
    Posts
    7,851
    Were the sweet potato/pineapple spears in a recent issue? I must have missed it. They sound yummy. Please let me know where I can find it.

    (BTW...have you noticed several recipes for sweet potatoes in recent issues? CL must be reading the BB, since we're always raving about sweet potatoes! The chipotle recipe from July rocked.)

  4. #4
    Join Date
    Jan 2001
    Location
    Houston, Tx
    Posts
    8,527
    Grace- thanks for the nice words.

    SusanMac-actually it wasn't a CL recipe, so I will give it to you.


    * Exported from MasterCook *

    Roasted Sweet Potato Spears with Pineapple Salsa

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : Vegetable

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    Roasted Sweet Potato Spears with Pineapple Salsa

    Recipe By :Chef David Pantone

    Serving Size : 4 Preparation Time :0:00
    Categories : Side Dishes Vegetables


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 medium sweet potatoes
    cooking oil spray
    salt
    cayenne pepper -- to taste, optional
    8 ounces unsweetened pineapple chunks with juice
    1/2 cup red bell pepper -- diced
    1/2 cup onion -- finely diced
    2 teaspoons chopped flat Italian parsley
    1 1/2 tablespoons lemon juice

    Preheat oven to 375 degrees F. Wash and dry sweet potatoes. Cut each potato
    lengthwise into 8 wedges. Spray a baking sheet (one with sides) lightly with
    cooking oil spray. Arrange potato wedges in a single layer on the cookie
    sheet and place in the center of the oven. Bake 15 minutes, turn wedges
    over, bake 15 more minutes or until fork-tender and golden brown. Sprinkle
    lightly with salt and cayenne pepper, if desired. Transfer to platter and
    spoon salsa over wedges. Serve immediately.
    For the Salsa

    Pour the pineapple chunks and their juice into a non-reactive bowl (if the
    chunks are large, cut them in half). Stir in the red bell pepper, onion,
    parsley and lemon juice. Add a pinch of salt to taste. Chill.


    Source:
    "North Carolina Sweet Potato Commission"
    S(Web Site URL):

  5. #5
    Join Date
    Feb 2001
    Location
    Southeastern,CT
    Posts
    1,042
    Terrytx

    Thank you so much for sharing. This sounds wonderful.
    I had just done a search looking for this recipe and couldn't find it. Then like magic it appeared.

  6. #6
    Join Date
    Jun 2000
    Location
    Northern Ohio
    Posts
    1,178
    TerryTx,
    Thanks for the recipe. It sounds delicious -- I love sweet potatoes in any form so I know I'll love it.

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