Word: mangos
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...Investigators should interview currentsecurity supervisors--Donald P. Behenna, Thomas F.Henaghan, Audeno Bavaro, Emmanuel Mango and AndrewParker--to discuss specific allegations ofharassment, morale and the supervisors' approachto managing the unit...
...route to Albuquerque, New Mexico: Clinton again wandered back to chat with a knot of reporters. This time the topic was primarily mango-chutney ice cream, a San Antonio specialty Clinton loves. Somehow this candidate on the cusp of victory conjured up the macabre memory that his first taste of mango-chutney had come the night before he drove former House majority leader Hale Boggs, campaigning in Texas for McGovern, to the airport for what was to be a fatal airline trip to Alaska...
What do you call a cuisine that offers plantain flan, mango tabbouleh and a boniato-yuca torta? Miamamerican cooking? Nuevo Mundo cuisine? Nuevo Cubano? Whatever the tag, Miami chefs are winning applause with fresh fish, tropical fruits and exotic root vegetables, eclipsing the now hackneyed blackened- everything cuisine that emanated from New Orleans in the early '80s. Bits of many cultures make up the local hybrid, including updated Latin, Italian and Oriental dishes. Grilling, influenced by Caribbean barbe, is an essential technique. Not-too-sweet, not-too-tart salsas, mojos and adobados based on local fruits are vital flavoring ingredients...
...more than 35 bars, restaurants and cafes dot the beach, the best being Norman Van Aken's coolly modern A Mano. Regulars at the year-old hot spot dig into Vietnamese spring rolls with seared, black sesame seed-coated swordfish, or rum-painted grouper with a tangy-sweet mango mojo and crispy plantain curl. "The idea is for chefs trained in Old World methods to use New World ingredients," Van Aken says...
...tropical taste are hidden away in suburban shopping strips. At Chef Allen's in North Miami Beach, Allen Susser's most popular dishes include rock-shrimp hash topped by a mustardy sabayon sauce, followed perhaps by seared citrus-crusted yellowfin tuna with a macedoine of papaya, mango and yellow pepper. At Mark's Place, North Miami diners line up early for Mark Militello's signature dish, curry fried oysters nestled on a tamarind-banana salsa and West Indian bread, all topped with an orange sour cream. "It's a long way from fried dolphin fingers," says Militello, laughing...