Comments on: Mango brunch at Fairchild

By: mango&lime – a miami food blog » Blog Archive » Choco-fest in pictures

Mon, 25 Jan 2010 12:40:12 +0000

[...] was a good time. The milder temperatures definitely help to make it more enjoyable than, say, the mango festival. Here are some [...]

By: Gretchen Schmidt

Gretchen Schmidt — Sun, 18 Oct 2009 04:49:32 +0000

You can get kaffir lime trees by email from:
Nate and Anna Jameson
Brite Leaf Citrus Nursery, LLC
480 CR 416 South
Lake Panasoffkee, FL 33538
352-793-6861 (office)
352-793-3674 (fax)
http://www.briteleaf.com

By: Kristen

Kristen — Thu, 08 Oct 2009 22:03:26 +0000

Bill J, Where did you get your Kaffir Lime Leaf Tree from? I cook a lot of Vietnamese and Cambodian dishes and I have been looking for one. Are they expensive?

By: D

Sun, 02 Aug 2009 22:27:38 +0000

I’m so disappointed that I have to travel to Homestead to get a mango that’s not from Mexico.

By: Robbie Mac

Robbie Mac — Thu, 23 Jul 2009 20:48:07 +0000

BillJ – Please tell me where you bought your kaffir lime tree. I used to live on Maui and worked at a restaurant where we had 4 trees growing in our herb garden. I would like to plant a tree in my yard. As far as recipes, use the leaf (cut the small rib out of the middle &; cut crosswise in a fine julienne) You may buy a container of panang curry paste (Mae Ploy brand is best) and saute’ some chopped shallots(1/4 cup) and the kaffir lime leaves (4each), until the shallots are translucent. Add the whole container of curry paste(approx.2cups) and gently saute’, stirring constantly for approx. 5 minutes (you will smell the curry,”bloom”). Add approx. 1 & 1/2 cups of unsweetened coconut milk (not coconut “water”), stirring constantly and bring to a gentle simmer (do not boil). Cut heat and remove from stove, put into a clean container and cool. You may cover only after you have cooled it completely in your refrigerator. When you want to make a dish (seafood, chicken,beef) and julienned vegies, saute’ them first and add your curry paste towards the middle of the process and heat till done (goes well on top of jasmine rice).

By: paula

paula — Mon, 20 Jul 2009 12:51:50 +0000

Eleanor – the brunch was $75 for members and $100 for non-members.

By: Eleanor Hoh

Eleanor Hoh — Thu, 16 Jul 2009 15:32:34 +0000

Thanks for lovely recap. How much was the brunch, Paula? I’m with you about getting fritters and smoothie instead. When you’ve paid, you end up pigging out, hoink, hoink.

I hope you don’t mind me jumping in about BillJ’s query for keffir lime leaves. Khanya Moolsiri who’s affiliated with the Thai Temple gave me a whole bunch from her tree so I froze them. They make your dish taste very exotic and lemony, I love it, very refreshing, try it.

By: paula

paula — Wed, 15 Jul 2009 13:42:24 +0000

BillJ – That sounds delicious. Let me know if you make it. I read your mango brunch recap from last year and the dishes do sound a lot better.

By: BillJ

BillJ — Wed, 15 Jul 2009 13:30:18 +0000

Thanks for the reply and the link to the popcorn picture. I’ve got to say that that concoction looks more like industrial scrambled eggs than popcorn to my eye, but I suppose that’s not the most appetizing description. I was hoping they had freeze-dried the mango and walnuts, ground them to powder and dusted popcorn with it. Or at least made a mango-flavored caramel and made caramel popcorn with it.

That last actually sounds like a pretty good idea. I may give it a shot.

By: paula

paula — Wed, 15 Jul 2009 13:15:06 +0000

BillJ – I’m trying to see if I can get the recipe for the crab salad but my best guess is that the leaves were used and maybe some zest?

Jackie Sayet from Short Order has a close up picture of the mango-walnut popcorn. It wasn’t popcorn, it just looked like it. The chef used liquid nitrogen to create what I would describe as kernels of mango ice cream, which were sprinkled over the dish. There were also real walnuts mixed in with the rock shrimp. My husband’s dish had a disproportionate serving of the “popcorn” and he definitely wasn’t expecting it to be ice cold. It was funny to see his surprise when he tasted it.

George – How can one not like mango? It’s one of my favorite fruits.

By: Larissa

Larissa — Tue, 14 Jul 2009 19:33:35 +0000

What a great review and the pictures are beautiful!

By: George

George — Tue, 14 Jul 2009 18:21:43 +0000

Sounds like a great time. I missed it this year but next year I have to go. If only my wife liked mango. How could I marry someone who doesn’t like mango? Great review!

By: BillJ

BillJ — Tue, 14 Jul 2009 15:23:59 +0000

Sounds like the brunch was a pale reflection of what they offered last year. The dishes this year are intriguing, though. How were the kaffir lime leaves used in the mussel dish? Are those little green bits in the picture finely shredded leaves? I bought a kaffir lime tree to ensure a regular supply, but I’ve been daunted in actually including them in recipes.

I’m also curious about the mango-walnut popcorn. How did that work exactly?

Thanks for the effort of writing it up. I wrote up last year’s and I know it’s a major undertaking.

By: Blind Mind (Steve)

Blind Mind (Steve) — Tue, 14 Jul 2009 14:08:11 +0000

The mussels and the rock shrimp dishes look really good. Sounds like a good festival. I’ll have to consider it for next year.

By: Food Of Miami

Food Of Miami — Tue, 14 Jul 2009 00:56:38 +0000

Awesome Post! I would have never guessed that there were so many varieties of mangos! I bet the mango festival was a blast!