I love when Danny decides to play for dinner.
We do a lot of looking through cookbooks together around here. Sometimes in bed. It’s one of our favorite activities. (Yes, we are nerds.) I read cookbooks voraciously, for the story as much as the measurements. I love imagining dishes and trying to figure out how that cook made those words on the page come to life. Danny reads cookbooks differently. He looks for recipes that remind him of something he has eaten or something he has created. He never, ever cooks from a recipe. To follow along someone else’s ingredients and techniques make him as itchy as wearing socks full of spiders. But if he sees an ingredient, a something that triggers a response? He’s off.
Last week, before dinner, he was flipping through a Jean-Georges Vongerichten book. A recipe for peach sauce inspired him to pull the ripe mango from our fruit bowl and make mango cocktail sauce. All three of us enjoyed it so thoroughly that we decided to make a video and show you how to make it too.
It’s so lovely and simple.
In case you want the ingredients written down, here you are!
1 ripe mango, peeled
1 clove garlic, peeled
2 tablespoons each fine-chopped cilantro and fresh parsley
2 tablespoons prepared horseradish (use fresh if you want to)
1 tablespoon white wine vinegar
2 teaspoons hot sauce
1/2 teaspoon chile flakes (optional)
Want the technique? Watch the video!