Q: Recently, my wife and I had lunch at the Marriott Hollywood Beach Hotel. I had the fish tacos. It came with a side of Mango slaw that was outstanding and very refreshing. I'd love to have the recipe for this side dish. — Charlie Mussoline, Cooper City
A: With our local mango trees bearing beautiful ripe fruit, the timing on this request couldn't have been better.
Executive chef Michael Vogler, who reigns over Latitudes at the Marriott Hollywood Beach (2501 N. Ocean Drive, 954-924-2202, hollywoodbeachmarriott.com), offers his popular Mango slaw as a side dish to burgers, sandwiches and fish tacos.
Before accepting his current position, Vogler spent years traveling the country and working seasonally in spots such as South Carolina, Alaska and Washington, D.C. His itinerary was often based on pursuing his love of fishing, hunting, surfing and camping. The deciding factor to move to South Florida permanently came when he received a Christmas card from a former colleague with a job offer. "I had just dug my car out of the snow for the fourth time in one week," he recalled. "It was an easy decision." He is now content spending his days off fishing in the Keys.
Latitudes' Mango slaw
5 pounds shredded cabbage
4 ounces shredded carrots
1 mango, peeled and diced
Juice of 1 ½ limes
2 ¼ cups mango puree
1 cup heavy mayonnaise, such as Hellmann's
3 ounces chopped cilantro
¼ cup sugar
1/3 cup sweet chili garlic sauce
½ jalapeño pepper, seeded and finely diced
Kosher salt and freshly ground black pepper, to taste
1 Place cabbage, carrots and diced mango in a large bowl.
2 Using a medium bowl, whisk together remaining ingredients. Pour over cabbage mixture and toss until combined. Season with salt and pepper, to taste.
Makes about 12 servings.
Nutrition information per serving: 258 calories, 53% calories from fat, 15 g fat, 2 g saturated fat, 7 mg cholesterol, 30 g carbohydrates, 3 g protein, 359 mg sodium, 6 g fiber
Q: Recently my friend from Michigan ate Penne a la vodka at Pasquale's in Coral Springs. She said it was the best she ever had. Can you get the recipe? — Maryanne Barrett, Coral Springs
A: George Marrone Sr. started Pasquale's (named after his father) in Toms River, N.J., in 1974. When he relocated to South Florida in the late '80s, he carried on the family tradition in Coral Springs. Decades later, Pasquale's (multiple locations, pasqualeandsons.com) is expected to open its fourth location in Pembroke Pines in mid-2015.
Check out the pizza special every Wednesday, in which they offer $4 off a large pizza, no coupon necessary.
And thanks to George Marrone Jr. and chef Rico Salazar for filling Maryanne's recipe request.
Pasquale's penne a la vodka
5 ounces salted, whipped butter
4 scallions, chopped
7 large basil leaves, chopped
1/2 bunch parsley, chopped
3 ounces vodka
2 cups heavy cream
2 ¼ cups marinara sauce Pasquale's famous marinara, or your favorite storebought brand
1 ½ pounds penne rigate noodles (cooked according to package directions)
Grated parmesan cheese, for serving
1 Using a large saute pan over medium-high heat, melt the butter. Add the scallions, basil and parsley. Saute the scallions until tender. Add the vodka, ignite and burn the alcohol off, 3-4 minutes.
2 After the fire is out, add the heavy cream and marinara sauce. Reduce heat to medium and cook until slightly thickened, about 8-10 minutes.
3 Add noodles, toss to coat the noodles. Serve with grated parmesan cheese.
Makes 6 servings.
Nutrition information per serving: 948 calories, 50% calories from fat, 54 g fat, 31 g saturated fat, 160 mg cholesterol, 97 g carbohydrates, 20 g protein, 595 mg sodium, 7 g fiber
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