The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry


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Easy, Beautiful, Tasty Summer Eating!

Photo by Mark Weinberg at Food52

Photo by Mark Weinberg at Food52

Psyched to see that Food52 chose my Mahi Mahi and Avocado Tacos with Mango-Cilantro Salsa recipe as a Community Pick! Check out the recipe and beautiful photo by Mark Weinberg, plus a Food52 review, here. Cheers to summer feasting!

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Mahi Mahi Fish Tacos with Avocado, Mango Salsa & Sambal-Lime Mayo

FishTacosTST2Our family doesn’t have a regular taco night, but we’re thinking of starting one after having these. Just look at all those colors and textures on the plate — the slightly spicy and zesty mayo drizzled over pan-seared mahi mahi, a bright mango-cilantro salsa, some crisp red onion and raddichio and soft slices of avocado. Playful, flavorful and healthful, these make a great quick meal for a summer evening with family.

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Cardamom-Coconut Rice Pudding with Mangoes & Nigella Seeds / Films for Foodies & Lovers

CardamomCocoRicenMango You could say I’m on a bit of a mango kick lately. And coconut. Oh, and rice. So when I was dreaming up something I could bring to the online blog party that is Fiesta Friday, hosted by the lovely Angie over at The Novice Gardener, this is what came to mind. It’s a bowl of tropical sunshine and comfort to get you through another February weekend, with or without a valentine. My inspiration came from (wait for it…) Yotam Ottolenghi (I know! I have to stop stalking him, I really do…) and his Cinnamon Rice Pudding with Cherry Compote and Pistachios, but I did it minus the cinnamon, the cherry compote, and the pistachios! But I have rice, and it’s kind of pudding-like, so there you go. It’s a coconut-mango sticky rice with a touch of cardamom and a little sprinkle of nigella seeds, both of which add a subtle peppery flavor. It’s simple, delicious, and apparently makes you loopy. Continue reading


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Seared Scallops with Coconut, Mango & Kiwi

CoconutMangoScallops1

My husband and I once traveled to a remote coastal town in Maine in search of the perfect seared scallops. Unfortunately for us, the chef was having an off night, and so the pinnacle of our scallop-tasting experiences eluded us.

But now, it just might be here, in these butter-seared scallops with a trifecta of sauces: coconut cream infused with lemongrass and ginger, a puree of mango and lime juice, and a kiwi puree. And just in time for Valentine’s Day! I hope you make this and enjoy it with your favorite one(s).

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Slow-Roasted Ribs in Five Spice Rub and Mango Barbecue Sauce

IMG_5729I’m not a big fan of watching sports on television, but I do like cooking up a spread of food for a festive game day. I’ve experimented with different barbecue sauces for ribs and think this one scores big on flavor. Slow-roasted with a Chinese five-spice rub, these ribs are then slathered in a gingery mango sauce. Continue reading


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Summer Fruit & Herb Smoothies

IMG_4326I’ve been thinking lately about fruits and herbs, and their compatibility, after reading the intro to The Flavor Bible. The book describes how scientists can now analyze the cell structure of foods and determine whether they pair well together. It turns out that popular pairings like tomato and basil, or lamb and rosemary, have similar cell structures. Funny how science just confirms what the human palette intuited. Continue reading