Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
There’s something familiar about deep frying fish, but there’s also an exotic side. The familiar trout takes a walk on the wild side and gets a faraway flavor being deep fried and then topped with kiwi and mango salsa.
Mangoes are coming into season now and you can find them for reasonable prices at most grocery stores. Besides eating them alone, you can add tropical fruit like mango and pineapple to stir-fry or lightly grill them to accompany grilled pork or chicken. This video shows you how to peel and slice mangoes. — Vic
Adding fruit to foods makes a mundane meal more exciting. Citrus fruits like oranges and grapefruit are wonderful additions to salads and grilled seafood. You might not think of it, but tropical fruits like mangoes, which are now coming into season, and pineapple also make great additions to heartier fare like grilled pork or chicken, and they can be delicious when combined with stir-fry.
I was already enjoying whatever Thai and Vietnamese foods I could find in Dallas and Fort Worth before I met Vic. It was only natural afterward that I would become well fed with foods from Southeast Asia. Vic’s mom, Pranee, has made many memorable dishes that I find difficult to enjoy at restaurants because her homemade versions are usually better. Mango and Sticky Rice is one of those, and it’s a welcome end to any spicy, chile-studded meal. Making this treat at home is easy provided you can get fully ripe mangoes.