2nd attempt at posting today...I lost the post I made earlier when I tried to 'publish' it and am having to reproduce it from memory...Hope I don't forget anything!
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The beautiful Bay Front Lawn of the Sheraton Kona Resort & Spa in Keauhou was the setting for the 6th Annual Big Island Mango Fest this past Sunday, June 29th.
As usually the case with this fun and free, family oriented festival, there were mangoes, mangoes everywhere... lots of mango related food, ice cream, juices and smoothies; lots of music and several interesting and informative presentations.
The annual agricultural-themed panel discussion continues to encompass this year’s festival, “Keep the Culture in Agriculture”, as well as a tree mango grafting presentation by Harold Moodie; tips, advice and suggestions from the Master Gardeners; which mango varieties does best where by mango expert Mark Suiso...and much more!
Our Cooking Contest tent was located under a canopy of trees...and I think it was the coolest location on the whole lawn...which is a very good thing, since contest entrants were dropping off their dishes and we had no facilities for refrigeration, except for a cooler.
Out tent in its beautiful setting...ready for entries to be dropped off.
The entries in the Cooking Contest (*) are judged by a panel of judges. with guidelines and following strict criteria. Entrants drop off their dishes with a copy of the recipe so judges know the ingredients used and method of preparation followed. The judges do blind tasting; in other words, the name of the entrant is not shown.
First Place Winner - Entrée
Renn Giblin - Ohana Farms Orchards - Captain Cook, HI
Grilled Mango Glazed Firecracker Chicken
Named for its color, spicy heat and the explosion of flavor in your mouth!
Yield: 6 to 8 servings
2 pounds chicken pieces (use drummettes if making appetizers)
For the Seasoned Coating:
1 Tablespoon paprika
1 Tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper powder
1 teaspoon cumin powder
1 teaspoon oregano leaves, crushed
1/2 teaspoon ginger, ground
2 teaspoons Hawaiian sea salt or Kosher salt
1/2 teaspoon black pepper
For the Mango Chili BBQ Dippin’ Sauce:
2 mangoes, ripe, peeled, pitted and cubed
1 cup prepared BBQ sauce (I used ‘Sweet Baby Ray’s from Target)
1 Tablespoon lime juice
2 Tablespoons light brown sugar
Chipotle chile peppers in adobo sauce, chopped (I used one pepper, you can adjust the heat to taste)
Create the seasoned coating for the chicken by mixing all of the “Seasoned Coating” ingredients in a large plastic bag, add chicken, seal and shake and rub it to coat the pieces. Leave the coated chicken pieces in the bag and put it in the refrigerator for at least an hour, but no more than 24 hours, to marinate de flavors.
Make the BBQ/Dippin’ Sauce while the chicken is in the refrigerator by placing all ingredients in a food processor or blender and blend until smooth.
Preheat the grill. Add chicken pieces and grill 10 minutes on medium heat and turn. Once turned, brush the Mango BBQ sauce on the grilled side of the chicken piece. Cook another 10 to 15 minutes or until almost done, turn and brush the other side with the sauce. When the sauce is nicely caramelized on one side, turn the piece for a couple of minutes to caramelize the other side. Remove from grill when done.
Serve with extra Mango Chili BBQ Dippin’ Sauce on the side.
Tip: If it’s too spicy, serve it with a nice, creamy side of coleslaw on the side to which you’ve added diced mango and pineapple. So yummy!
