Latin Twist: Marvellous Mint!

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Can you smell this mint? Mint, mis queridos amigos, all around us this time of year, is as fragrant as it is gorgeous!

Mint
Inspired by both a personal love of mint and it’s current ubiquitousness, I wanted share my TOP FIVE   maravillas of menta with you today! So, friends, here are some mint ideas:

1) Mojitos! Here’s a recipe I posted before, and a variation on the theme. It seems that mojitos = summer…and so that’s my number one mint idea for you!

2) SALSA! Mint adds magic to simple fruit salsas and more–

3) Mussels! The fresh flavors of mint are a welcome addition to the tasty shell-encased goodies. Simply add some fresh leaves to the broth, and you’ll love the flavor that is abosor

4) Ensaladas! Mint adds magic to many a salad. I even like a kind of salad version of the strawberry mojito. Let me explain: fresh mixed greens, fresh strawberries, fresh mint leaves–and the crunch of cucumber and or toasted nuts, topped with a light mango vinaigrette, combine to make a fabulous and quick summer salad.

AND finally–
5) Yogurt + mint! If you’re enjoying a main dish a bit on the picante, or spicy side, mint adds a cooling flavor and complement to creamy yogurt (I’m a fan of Greek!) and works well with the crisp cucumber, too. Think a spicy jerk chicken, with a side of yogurt, cucumber, and mint salsa.

This, my friends, is just the tip of the iceberg; there are so many options (yes…sky’s the limit!)! Would love to hear your ideas. Until then, ¡buen provecho! Enjoy!

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About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

1 Comment

  1. Hi Arlen,
    Do you have two blogs going? I could swear I just left a comment on your other blog. Anyway, I love this blog too. Sorry for the repeat message but I’m trying to get the word out on an event Chefs Consortium is doing on Bannerman’s Island on September 13. My name is Noah Sheetz, I’m the farm-to-table coordinator for the Consortium. This year will be the fifth time we’ve had the honor to do the dinner on the island. I’m hoping you might be able to make a mention of the event on your blog for your readers to see. Anything you can do would be much appreciated. Here’s the link – http://www.chefsconsortium.com/event/dinner-bannermans-island

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