Did you know there is more than one date Mother’s Day is celebrated across the world? In the United States we celebrate the 2nd Sunday of May, but in other countries it is other days in May, as well as in other months of the year.

In the end, it doesn’t really matter on what day you celebrate Mother’s Day because, like my father always says, every single day should be Mother’s Day. Let’s treat Mom to something special this Mother’s Day. Whether it is breakfast in bed, brunch, lunch, dinner or a fabulous dessert…the choices are endless. Make your plans now, to make a reservation or a grocery list. May 12 is her day!

I am a daughter, a sister, a mother, a step-mother, a grandmother and I cherish the memories of Mother’s Day. As the daughter of a lovely woman, Lilly, who passed four years ago, I have found a special poem to share.

In Passing – Anonymous

A soothing reminder that your mom will always be with you.

Sometimes Mom in passing
Would pat you on the back
And sometimes in passing
She’d show you the right track.

Sometimes Mom in passing
Would say, “You sure look nice!”
And sometimes in passing
She could make you think twice.
Sometimes Mom in passing
Would lightly touch your hair
And sometimes in passing
She’d show you what was fair.

Sometimes Mom in passing
Would ask, “What do you mean?”
And sometimes in passing
She would get in between.

Sometimes Mom in passing
Would give you, “that look”
And sometimes in passing
Would give you what it took.

But this time, Mom is passing
From this world to the best
And this time in passing
She’ll pass the final test.

And when Mom has passed
And the pain is so unkind
Just look and you’ll find her
There in your heart and mind.

What a gentle reminder of the love my mother had for us five girls. I miss her everyday.

This Mother’s Day, and every day, remember the special woman…who gave you roots… who gave you hope…who gave you dreams…and most of all, the love that brought you to this day.

May my daughters be blessed as mothers, and may we honor all mothers on their special day.

About The Author

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

The Philly Cheesesteak – $100

This popular Philadelphian street food has made its way all across America. This version, although is only served at the steakhouse, Barclay Prime in Philadelphia. It comes on a ciabatta roll with wagyu ribeye steak, foie gras, truffles and fontina, and includes a half bottle of champagne. Perhaps they only serve on average two per night, those that try it love it!

Mac and Cheese – $95

Available only during white truffle season (October through December), this popular dish gets a major upgrade at the high-end Los Angeles restaurant Mélisse. It’s made with fresh tagliatelle pasta that’s covered with melted parmesan, grated white truffle, and brown butter truffle froth. The $95 price tag, however, doesn’t include the health care costs you’ll likely incur from digesting it.

Ice Cream Sundae – $1,000

The thousand dollar sundae.

Treating a date to an ice cream sundae could get a little pricey if it’s at Serendipity 3 in New York City. Its “Golden Opulence” dessert comes with three scoops of Tahitian vanilla ice cream made with Madagascar vanilla beans and chunks of Venezuelan Chuao chocolate. It’s then drizzled with melted chocolate from Amedei Porcelana, and topped with candied fruits, gold-covered almonds, chocolate truffles, marzipan cherries, and… Grande Passion caviar. The garnish, however— a 23-carat edible gold leaf—is really what puts the dessert over the top. And it’s all served in a Baccarat crystal goblet (yours to take home) with an 18-carat gold spoon (which, unfortunately, will cost you extra).

Hot Dog – $1,501

The average price of a New York hot dog from a cart is $2, but for an extra $1,499, you could opt for the world’s most expensive hot dog in Little Rock, Arkansas. Unveiled in May at a farmer’s market, this limited-offer dog contained a 1/4 pound of premium beef and was topped with lobster tail, saffron aioli and gold flakes. Now thats a Hot Dog!

Pizza – $1,000

The country’s most expensive pizza can be found at Nino’s Bellissima Pizza in Manhattan. A mere 12 inches in diameter, it’s topped with crème fraiche, Maine lobster tail, $820 worth of caviar (six different kinds, including Beluga and a Black Russian Royal Sevruga), chives and wasabi paste. Just a small one-eighth slice will set you back $125. Owner Nino Selimaj, says he’s received hundreds of orders since the pie’s debut in 2007, and that it’s “worth every penny.” Anyone want to go out for pizza?

Hamburger – $295

Again, found at Serendipity 3 in Manhattan, “Le Burger Extravagant” isn’t your typical hamburger.

The bun – a campagna roll – is dusted with gold specs, spread with white truffle butter, and topped with blini, crème fraiche and caviar from Quzhou, China. Inside the bun, you’ll find Japanese Wagyu beef that’s infused with 10-herb white truffle butter and topped with black truffles, fried quail egg, and James Montgomery cheddar cheese from England that’s been cave-aged for 18 months. Oh, and it’s all held together by a solid-gold, diamond-encrusted toothpick – to pick those gold specs out of your teeth.

Summer is on its way with vacation just around the corner. Let me know your take on any of these delights you happen to go eat. They are not in my budget, but they make for quite the story!

About The Author

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

Its name ‘mango’ is derived from the Tamil word ‘mangkay’ or ‘man-gay’. When the Portuguese traders settled in Western India they adopted the mango which originated in Southeast Asia where it has been grown for over 4,000 years. Over the years mango groves have spread to many parts of the tropical and sub-tropical world, where the climate allows the mango to grow best. Mango trees are evergreens that will grow to 60 feet tall and will fruit 4 to 6 years after planting. Mango trees require hot, dry periods to set and produce the best mango.

The Mango tree plays a sacred role in India; it is a symbol of love and some believe that the Mango tree can grant wishes.

A comfort food, mangos can make you feel better! Beyond being delicious and rich in vitamins, minerals and anti-oxidants, mangos contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid and can be held partially responsible for that feeling of contentment we experience during and after our daily mango ritual. Yes, it is quite natural to crave those mangos.

Every part of the mango is beneficial and has been utilized in folk remedies in some form or another. Whether it is the bark, leaves, skin or pit, all have been concocted into various types of treatments or preventatives down through the centuries.

Mangos are bursting with protective nutrients as well. The vitamin content depends upon the variety and maturity of the fruit, when the ango is green the amount of vitamin C is higher, as it ripens the amount of beta carotene (vitamin A) increases. We all know the importance of fiber in our diets. Research has shown that dietary fiber has a protective effect against degenerative diseases, especially with regards to the heart, and may even help prevent certain types of cancer, as well as lower blood cholesterol levels. An average sized mango can contain up to 40% of your daily fiber requirement. For those of you who are physically active, whether working out or constantly on the go, mangos are also a great way to replenish that lost potassium. Deliciously rich in anti-oxidants, potassium and fiber – the mango is the perfect fruit! Truly ‘the king of fruit’.

Mangos are an excellent source of Vitamins A and C, as well as a good source of Potassium and contain beta carotene. They are high in fiber, but low in calories (approx. 110 per average sized mango), fat (only 1 gram) and sodium. Mangos are a good staple for your daily diet.

Selecting the ripeness of mangos can be determined by either smelling or squeezing. A ripe mango will have a full, fruity aroma emitting from the stem end. Mangos can be considered ready to eat when slightly soft to the touch and yielding to gentle pressure, like a ripe peach. The best flavored fruit will have a yellow tinge when ripe; however, color may be red, yellow, green, orange or any combination. The ideal post harvest storage temperature for Mangos is 55º F. When stored properly, a mango should have a shelf life of 1 to 2 weeks. We have found that the best way to ripen a mango is at room temperature, on the kitchen counter and if you wish to accelerate the process place in a paper bag overnight (some folks place an apple with the mango in the bag to create more natural ethylene gas and further decrease the ripening time). Once ripened the mango can be refrigerated for a few days, but should be used shortly thereafter.

The mango, both in its green and ripe form, is a very good tenderizing agent due to these same enzymes, therefore ideal to include in any marinade. We here, at Mango’s Dockside Bistro, are proud to display and use the mango in many of our salads, our sauces, our coleslaw, our butter, our ice tea and our now famous Mango Bread. To the guest that commented “I was afraid to order coffee”…we haven’t figued out a recipe to add mango!  Join us soon!

About The Author

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

This year, Easter is on Sunday, March 31. Take any festival and you will find that its roots can be traced back to religious history. It is no surprise that the many festivals that we celebrate across the world have been spawned by significant events in history. These important events have etched an indelible impression on the minds of people who felt the need to commemorate.Thus, a slew of celebrations came into existence. The history of Easter is no different. It is one of the oldest and the holiest of festivals for the Christians. It is a day revered by the people who celebrate it.

After Jesus’ crucifixion, all his apostles were distraught thinking that they will never see Him again. However, on the third day of His crucifixion, Christ rose from the dead. Known as the Resurrection of Christ, this holy event brought joy and relief to His followers who began to celebrate the day to commemorate the resurrection of Christ.

Easter has also become a family day of gathering, dining together, having Easter egg hunts, wearing bonnets and enjoying all the wonders of Spring.

Below is some interesting trivia associated with Easter:

• The name Easter owes its origin from Eostre, the Anglo-Saxon goddess who symbolizes the hare and egg.
• Easter always falls between March 22nd and April 25th.
• From the very early times, egg has been considered the most important symbol of rebirth.
• The initial baskets of Easter were given the appearance of birds’ nests.
• The maiden chocolate eggs recipes were made in Europe in the nineteenth century.
• Next to Halloween, Easter holiday paves the way for the confectionary business to boom.
• In the catalogue of kids’ favorite Easter foodstuff, Red jellybeans occupies the top most position.
• Americans celebrate Easter with a large Easter egg hunt on the White House Lawn.
• In medieval times, a festival of egg throwing was held in church, during which the priest would throw a hard-boiled egg to one of the choirboys. It was then tossed from one choirboy to the next and whoever held the egg when the clock struck 12 was the winner and retained the egg.
• The custom of giving eggs at Easter time has been traced back to Egyptians, Persians, Gauls, Greeks and Romans, to whom the egg was a symbol of life.
• The date of Passover is variable as it is dependent on the phases of the moon, and thus Easter is a movable feast.

This year, 90 million chocolate Easter bunnies and 16 billion jelly beans will be manufactured. Every day, five million marshmallow chicks and bunnies are made to welcome spring. According to the National Confectioners Association, 76% of people eat the ears off of their chocolate bunnies first—how about you?

Happy Easter to you and your Family…. from your Mangos’s Family.

About The Author

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

As we have adapted to dietary restrictions and customer palates, we have gained an enormous amount of knowledge. Life changes daily, and so do our desires for a healthier lifestyle.

Salmon has become a favorite, as well as fresh spinach. One of our customer favorites, a 7 oz filet of Norwegian salmon, grilled and topped with our Mango demi glaze, lying beautifully atop a bed of baby spinach. Sprinkled with Gorgonzola, fresh sliced strawberries, caramel pecans and thinly sliced red onion… beautiful to look at and deliciously satisfying. Don’t forget a drizzle of Sweet n’ Sour Vinaigrette!

Sweet n’ Sour Vinaigrette dressing, is a much loved choice for many salads. The sweetness and smokiness combine to tingle your tongue.

Recipe for 16 ounces

• 1 cup Canola oil
• 2 oz Champagne vinegar
• 1/2 cup sugar
• 4 oz Light Karo Syrup
• 2 tsp finely minced Vidalia onion
• 1 tsp Smoked Paprika

Blend well and Enjoy.

About The Author

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

thechefsexpress@aol.com

Valentine’s Day or Saint Valentine’s Day, is a holiday celebrated on February 14th. It is a day of tradition steeped in chocolates, flowers and cards. In the tradition of courtly love in the Middle Ages, the name was associated with romantic love among numerous early Christian martyrs of the name Valentine.

Some love stories are immortal. And one of my most memorable is that of Antony and Cleopatra. The true story of these two historical characters has been dramatized by William Shakespeare and is still staged all over the world but the relationship between Antony and Cleopatra was a true test of love.

I look forward to the hearts and roses and pinks and reds of Valentine’s Day and to share in the love and smiles of those whom I cherish. A night out for dinner, a bouquet of flowers and a box of chocolates… I don’t ask for much, and neither should you.

I look back to 21 years ago, when Rick and I were married. It seems so long ago, but then again, it sometimes feels like it was just yesterday. (Until my body reminds me… the hips, the knees, the back, etc., don’t always want to cooperate.) I still cherish the feelings of, “wow, this man loves me, and wants to spend the rest of his life with me!” The gifts, the dinners, the conversations… we have always shared so much.

Look to that special person in your life, remember each day is a gift, and say Happy Valentine’s Day, dear, I LOVE YOU!

Call your favorite restaurant, NO COOKING TODAY! Make a reservation, purchase flowers and enjoy this special day.

Happy Valentine’s Day to All

Chef Annie and the Mangos Family

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

Chef Anne Feinman
thechefsexpress@aol.com

I love telling stories about cooking food. It comes natural to me, as food is essential to our humanity and our well-being and it affects all aspects of our lives. Some people may question the seriousness of writing about food. Most of us can go weeks without reading a book, watching a movie, or playing golf…. but I can’t imagine any of us going that long without food. More and more, cooking shows, cookbooks and magazines appear daily to educate and enhance our eating experiences. Food stories are important… they make us laugh, they make us hungry, and they make us get creative.

We need to make foods that make us healthy and happy. It is necessary for us to eat, and not be intimidated by where it came from, where it grew or who brought it to our table. Food health scares abound, from fat content, salt content, red coloring, etc. Remember the days when eggs were said to be bad? Or red meat? Or how our pork is cooked?

A better understanding of how to grow our food, distribute it, and consume it in ways that make it enjoyable to sit down with family and friends to tell each other the stories of our day. Bringing food and family together, when it is not a chore, but a fundamental need for our own health and our children. To gather the family in the kitchen, to prepare the meal, to serve the meal and to clean up after the meal. I remember when I washed dishes in a one compartment sink with my sisters standing on stools next to me, one to rinse and one to dry. Both sets of grandparents had gardens, so the pleasure of picking the ripe veggies was exciting and fun.The daily scraps were saved and became compost for fertilizing. A big barrel in the very back of our property, was used to burn our paper items. Those are cherished memories as things are so very different today for our children and grandchildren.

Our family always sat down at the dinner table for meals. There was no TV on, and no one was holding an iPad or cell phone. We prayed and held hands and thanked Mom and Dad for holding us so dear. Those are special moments I cherish.

Bring the family together, share your stories of today’s happenings and know that food is necessary for so many reasons.

Meatloaf to Bring Back The Memories

Ingredients

Meat Mixture

• 1 1/2 pound ground chuck

• 1/2 cup Minced onions

• 1/2 teaspoon Garlic salt

• 3/4 cup Drained diced tomatoes

• 3/4 cup Plain bread Crumbs

• 1 egg

Gravy Topping

• Topping

• 3/4 cup Tomato sauce

• 2 tablespoon Sugar

Instructions

Mix all ingredients together in first list until well blended, but not overworked. Place in a lightly greased Bread Pan and bake at 350 degrees for 3/4 hour. Remove from oven and drain excess grease from pan. Mix tomato sauce and sugar together and pour over the meatloaf and place back in the oven to finish baking until done, about 1/2 hour.

Make it a blessed and wonderful 2013, From the Mango’s Family!

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

CHEF’S TABLE

Chef Anne Feinman

thechefsexpress@aol.com

A “Blues Joint” in the south is a place where people go to enjoy food, drink, and music. The sights, sounds and tastes of New Orleans are coming to Marco Island. Live Blues and Jazz Bands are being introduced New Year’s Eve and New Year’s Day. A much needed venue of entertainment for the island… with a twist of the deep south. Come and see why Mango’s Dockside Bistro will be the “home of Annie’s Blues Bar!”

Mango’s Dockside Bistro at The Esplanade offers delicious cuisine and designer cocktails, in a delightful casual atmosphere on Smokehouse Bay. Where all ages can enjoy good food, good friends and good music, featuring some of the finest Blues bands available. In the spirit of the great Blues legends, come groove with us as this Marco Island Blues bar will “Rock the Rock.” It has a great New Orleans jazz and blues feel which, paired with a good night of drinks and a little dancing, will give you a night to remember. The delicious cuisine on our menus include breakfast, lunch and dinner. Specials are offered nightly, as well as theme nights and days.

Anticipating all your favorite requests, we will be offering menus to WOW YOU! To blend with our Blues theme, I have done deep research on preparing “deep south” favorites. One of the reasons for having such a bountiful menu is the bounty itself. Seafood is the the staple that makes us stand out. We want to introduce most anything you need to tickle your tongues. Our diverse backgrounds here at Mango’s, bring the bounty together in ways that astound the pallet. Our cooking brings a whole different meaning to the word “flavor!” Seasonings that take their spot in the garden include bell pepper, hot peppers, green onions, parsley and basil to name a few, and we use them to “Spice up your Life.”

So what are we missing? All we need now is pots, pans and eople, and we make that happen “just naturally.” Join us soon…we want to make you SMILE!

New Years “New Orleans Recipe” said to bring a year of good fortune!

Ingredients:

2 cup uncooked rice

1 can red kidney beans

(rinsed and drained)

2 cloves garlic (chopped)

1 scotch bonnet pepper (whole)

3 green onions (sliced)

1 teaspoon fresh thyme

1 can coconut milk

2 cups water

salt and pepper to taste

Directions:

1. Bring every thing to a boil reduce the heat and simmer until the rice is cooked, about 20 minutes.

2. Remove the pepper and serve.

Happy New Year…WE LOVE YOU!

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

Chef Anne Feinman
thechefsexpress@aol.com

Our family menu always included the classic dishes of Roast Turkey – the centerpiece for the feast, with accompaniments of Honey Glazed Ham, Mashed Potatoes, Sweet Potato Casserole, Orange Glazed Carrots, Green Beans with Almonds, Buttered Brussel Sprouts, Gravy, Stuffing, Salad, Cranberry Sauce, Assorted Rolls and the sweet treats of Pumpkin Pie, Cherry Pie and Jello with whipped topping. Just now, I remembered my Uncle John, acting afraid of jello, because it wiggled! Oh, the memories of Christmas’s past. Cherish your memories, make new ones and enjoy this wonderful day!

From our family at Mango’s Dockside Bistro to yours…Merry Christmas. I would like to share a Christmas prayer. We thank you, God, for the gifts of life and love. We thank you for the fellowship and families we share. We thank you for the food we are about to enjoy. May we and those who come in contact with us know the joy and peace that comes from you. In Jesus’ name we pray. Amen.

Chef Annie and Family Mangos Dockside Bistro at The Esplanade.

The pictures of Pilgrims and Indians may not be based on historical truths, but there are memories of this holiday that thread its way from the past to the present. It’s a holiday that brings all Americans together… and that’s something worthy of our thanks and our giving.

In 1863, our modern Thanksgiving came into being. Sarah Josepha Hale, a writer whose work is the children’s poem “Mary Had a Little Lamb,” decided to promote Thanksgiving in her magazine, “Boston Ladies’ Magazine.” From the book “Plymouth Plantation,” in which the author writes of wild turkeys in the autumn, Hale concluded the Pilgrims ate turkey at the first harvest celebration.

Herein, her articles included roasted turkeys, stuffing, pumpkin pies — the foods today’s holiday meals share with the original feast in 1621. Hale is said to have persuaded Abraham Lincoln in 1863 to make Thanksgiving a national holiday in the United States.

“For the 75 years which followed, each President in office formally proclaimed that Thanksgiving Day should be celebrated on that last Thursday in November until 1939, when President Franklin D. Roosevelt moved it up one week earlier. The President’s reason for this change was to help businesses by lengthening the shopping period prior to Christmas.

Public uproar against this decision returned the celebration of Thanksgiving back to its original date two years later when congress over-ruled the President and declared the fourth Thursday of November would be deemed an observation of Thanksgiving Day and a legal federal holiday.”

To make your Thanksgiving breakfast a meal to share, I invite you to prepare these delicious Bacon and Pumpkin Pancakes. The aroma coming from your kitchen will have the neighbors knocking on your door.

Ingredients:

• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/2 tsp pumpkin pie spice
• 3/4 c buttermilk
• 2 eggs
• 1/2 c pumpkin puree
• 2 tbsp honey
• 1 tbsp vegetable oil
• 8 crumbled cooked bacon strips
• butter for cooking

Mix together, the flours, baking powder, baking soda, salt, pumpkin spice in one bowl. In a separate bowl, whisk your wet ingredients. Gently stir buttermilk mixture into flour mixture. Heat your griddle to medium heat, about 350 degrees, and coat with butter.

Drop spoonfuls of mixture onto griddle and cook about two minutes, until bottoms are golden. Sprinkle crumbled bacon pieces on top and flip over. When the other side is golden remove from griddle. Drizzle with maple syrup….now say Thanks and enjoy.

Happy Thanksgiving to ALL! Enjoy your family and friends, toast to good health, and share your blessings with others.

Chef Annie and Family Mangos Dockside Bistro at The Esplanade.

Chef Anne Feinman

thechefsexpress@aol.com

Marco Island enjoys the climate to grow the most wonderful fruit bearing trees…Mango’s, Lemons, Limes and Grapefruits. For those of us fortunate to have them growing in our own yards, sometimes it becomes necessary to find friends and neighbors to share the fruit. As, a Chef, I am always looking for ways to share these fruits in delicious recipes. One such recipe, Green Mango Pie, is such a delight, because I don’t have to wait for the fruit to fully ripen.

Green Mango Pie

Green Mango Pie

4 cups sliced

green Mango’s, peeled

1 1/2 cups sugar

1/2 tsp nutmeg

1/2 tsp cinnamon

1/2 lb salted butter

2 pastry shells

Parboil your peeled and sliced Mango’s until they are limber.  Arrange Mango slices in a circular form in pastry shell. Blend sugar, nutmeg, and cinnamon and sprinkle over Mangos.  Dot with butter and cover with second pie sheet. Make 6-8 one inch slices into the crust with a knife. Bake 45 minutes in 350 degree oven till golden. Serve hot with a scoop of vanilla ice cream!

So remember next year when your Mango tree is filling up with fruit….you don’t have to wait to enjoy their deliciousness.

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

C

Chef Anne Feinman 

thechefsexpress@aol.com

Labor Day weekend is upon us and it’s the perfect time of year for a family barbeque. I have so many wonderful recipes that it is hard to narrow it down! So here are two favorite fun dishes that are full of flavor and color.

Chef Annie’s standard words of wisdom. “It must be pretty and colorful!” We eat with our eyes first, so presentation is everything, before the very first bite. I love to blend multi colored peppers, instead of a traditional green bell pepper. It is a must that a fruit bowl has all the colors of the rainbow…blueberries, strawberries, honeydew, cantaloupe, watermelon, etc. All salads enjoy a colorful and well displayed amount of textures and flavors. Don’t be shy about trying new flavors blended together.

Shrimp Chorizo Kabobs 

(serves 8) 

• 16 kabob sticks (soaked in water overnight.)

• 32 shrimp size 21-25.

• 12 oz. of finely chopped mixed peppers.

• 1/4 cup cognac.

• 2 tbsp. finely chopped garlic.

• 2 lbs. chorizo sliced about 1/4 in diameter.

Skewer Shrimp around chorizo, with four on a kabob stick. Blend peppers, garlic and cognac and marinate kabobs overnight. Grill 2 minutes each side.

BLT Pasta Salad 

(serves 8-12) 

• 1 lb. of pasta (elbow, farfalle, rigatoni, etc.)

• 1 cup Hellman’s Mayonnaise (only the best here.)

• 12 oz. Arugula.

• 2 medium tomatoes diced.

• 1 cup chopped cooked bacon.

• 1 tsp. minced garlic.

• 1/4 cup sour cream.

• Salt and pepper to taste.

Cook and drain pasta, add ingredients and stir together. Ready to enjoy!

Have a wonderful Labor Day weekend…enjoy the beach, your boat or lounge around poolside! School has started, fall is upon us and then season is around the corner. Join us soon at Mangos Dockside Bistro, and enjoy all your amazing favorites, either for Breakfast, Lunch, Dinner or Sushi.

Stay safe and healthy! 

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN! 

Chef Anne Feinman 

thechefsexpress@aol.com

Poptails are grownup’s version of popsicles. A refreshing frozen alcoholic beverage on a stick. Sound intriguing? Read on…

You’re poolside, the sun is really hot and you’re thinking about those cold specialty drinks you enjoyed on vacation. The pina colada, mudslide, or perhaps watermelon margarita. Most of your favorite drinks can be turned into a “Poptail.” Make plenty ahead and keep frozen to share when guests join you at the pool or beach.

Pull out the kid’s popsicle tray or use any small 3 oz-4 oz cup or shot glass. Locate some stir sticks or popsicle sticks.

Mudslide (Makes 8)

• 4 oz Kahlua

• 6 oz Baileys

• 4 oz Vodka

• 16 oz Vanilla Ice cream

Pina Colada (Makes 8)

• 8 oz Rum

• 8 oz Coco Lopez

• 16 oz Pineapple juice

• 1 oz Crème de Banana

Watermelon Margarita (Makes 8)

• 10 oz Seedless watermelon pureed

• 8 oz Tequila

• 4 oz Triple Sec

• 10 oz Sour Mix

• 2 oz Splash OJ

Blend pour into your container and place in freezer. Check back in a half hour to check firmness and insert your stick. Return to freezer to become solid…..ENJOY!

Chef Annie and daughter Lauren began their journey together at The Chefs Express in Olde Marco in 2004. After 6 years of developing strong customer relations and a solid name in the restaurant and catering business, they have moved to the forefront of Marco Islands’ service business at The Esplanade. The new venue called for a new name…thus Mangos Dockside Bistro at The Esplanade. Our family invites you to experience the best food, the best views, the best drinks…with THE MOST FUN!

C

Chef Anne Feinman 

Mangos Dockside Bistro

You enter your front door from a long day at work…and the aromas hit you…awww, those memories of Grandpa’s kitchen…yes, Grandpa Anders did most of the cooking in my grandparents’ home. You don’t even have to go any further…you know you don’t have to ask “what’s cooking?”…you know what it is and you know just exactly who is creating those wonderfully delicious feelings you are enjoying.

Memories touch all our senses, and my favorites are smell and taste. The taste of foods I especially loved as a child…and of course the smell of Grandpa’s kitchen. In my quest to bring delicious foods to our former Chef’s Express and our current Mangos Dockside Bistro, I constantly reach back to bring those memories to your table. Freshly made raspberry jam on your table, buttermilk biscuits with a thick sausage gravy, omelets full of fresh veggies from the garden…no canned or frozen veggies here. Everything Grandpa made was filled with love. Fresh fried french fries… from potatoes just pulled from the ground, I believe that was the grandkids’ favorite! His garden was always laden with cherry tomatoes you ate from the bush, along with radishes and green onions pulled from the ground and immediately rinsed and eaten.

We all have our favorite recipes we have passed on through the years, and one I am going to share is Grandpa Anders simple homemade jam. Jams can be used in the morning on your toast or biscuit, mixed in your ice tea for lunch, and poured liberally over ice cream or cake in the evening.

My favorite Verry Berry Jam!

A blend of seasonal berries: strawberries, raspberries and blackberries…but you can just use 1 or 2 or 3….to make the best jam you’ll ever taste.

The secret is to use equal amounts of berries to an equal amount of granulated sugar, and add lemon juice. As a restauranteur, my quantities are huge…imagine daily 20 lbs of sugar and 20 lbs of berries… but you will probably be looking for smaller quantities.

You can always substitute frozen berries, if fresh are not available. To make a quart, use one pound of sugar with one pound of berries, and a tablespoon of fresh lemon juice. On low heat cook the berries for 20 minutes, add sugar and lemon juice. Continue to cook at medium heat until a rolling boil begins, and then turn off after 5 minutes. Skim off the white foam that will have coated the top. Cool and place in your refrigerator or freezer.

Enjoy your memories! 

Chef Anne Feinman 

thechefsexpress@aol.com

Lemon bars…Lemon Squares… Lemon Slices….whatever your name for them…means mouthwatering to me.The combination of buttery shortbread and tangy lemon filling, makes them so very irresistible. They are best eaten the day they are made, when the shortbread is crisp and the lemon filling is tart and tangy.

In order for them to have a nice tart citrus flavor, be sure to use real lemons, NOT lemon juice from a bottle. Always choose lemons with a bright yellow color, fragrant, firm and plump. Be sure to wash lemons well, before removing the outer rind (zest). The inner white membrane is very bitter and should not be used. Lemons can be hand squeezed or with a lemon squeezer to release the clear tart juice.

Simple to make and so much fun to enjoy sharing!

LEMON BARS 

Tart, rich and perfection, all rolled into one! Wow your family with this easy recipe. Hint: No Substitutions!

Ingredients: 

• 1 cup butter, softened

• 1/2 cup white sugar

• 2 cups all-purpose flour

• 4 eggs

• 1 1/2 cups white sugar

• 1/4 cup all-purpose flour

• 2 lemons, juiced

Directions: 

• Preheat oven to 350 degrees F (175 degrees C).

• In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan.

• Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.

• Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and add a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

I look forward to seeing you soon in our new location at The Esplanade. Remember, Chefs Express has moved and is now enjoying a beautiful view of Smokehouse Bay, and has been incorporated into the catering division of Mangos and Lilly B’s Specialty Market. 239-393-2433.