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Miami Writer Wins Beach Picnic Recipe

 
View from Casa Marina Hotel Penthouse

The Casa Marina Hotel & Restaurant in Jacksonville Beach chose Jen Karetnick, a Miami, Florida ‘foodie’s’ recipe to win the 2011 Beach Picnic Recipe Contest with her MAN-GURT FRIED CHICKEN recipe.

Casa Marina Hotel Chef Aaron Webb reviewed all of the entries, commenting “Ms. Jen Karetnick’s dish has a unique story to accompany the excellent recipe, combining mangoes and yogurt ~ that’s healthy and can also be prepared gluten-free”.

Karetnick’s story fulfilled the contest guidelines, blending regional cuisine that allows adventure and food exploration that’s easy to enjoy at a picnic.

STORY:  “My Indian roommate in college gave me the basics of this recipe when we shared a house together our junior year. She couldn’t remember exactly how her Mom prepared it but she did recall the yogurt and some of the spices. I added the mango because I live on the last acre of an historical mango plantation. My fourteen trees are having a bumper crop this year! The recipe can be adapted for healthy or gluten-free, plus it’s good hot or cold – making it perfect for the beach or any kind of picnic.”

A columnist with the south Florida ‘Biscayne Times, Creative Writing Director at the Miami Arts Charter School and dining critic with MIAMI Magazine, Jen Karetnick’s Grand Prize includes:

·         2 nights at the historic Casa Marina Hotel & Restaurant for two

·         Award-Winning Sunday Brunch for Two

·         Signature Tapas and Martinis for Two in the Penthouse Lounge

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Man-gurt Fried Chicken
By Jen Karetnick – Serves 6-8

 2 cups ripe, overripe or frozen mangos
Juice of 1 lime
32 ounces plain yogurt
2 tablespoons chili powder
2 tablespoons coriander
1 tablespoon cumin
1 tablespoon salt or to taste
1 tablespoon black pepper or to taste
2 3-pound chickens, cut into parts, washed and dried
1 box panko bread crumbs
1 quart canola oil for frying

 In a food processor, puree mangos. Add the lime juice, yogurt, chili powder, coriander, cumin, salt and pepper. Process until smooth.

Arrange chicken in a roasting pan and pour mango mixture over them, turning to allow thorough coating. There should be plenty of marinade, enough to cover the chicken. Put into the refrigerator and marinate for 4-24 hours.

In a deep frying pan, heat oil. Remove chicken from man-gurt mixture, shaking off excess but allowing some to remain as coating, and roll in breadcrumbs. Fry chicken parts 5 minutes on each side. Be sure not to crowd the pan. Remove chicken with tongs and drain on paper towels.

Optional: This recipe is healthier, and just as terrific, when oven-baked. Preheat oven to 425 degrees. Arrange on broiling pan. Bake until juices run clear when a part is pricked, 30-40 minutes. For a gluten-free option, you can skip the panko and barbecue the chicken on the backyard grill.

For interviews and photos, contact: Leigh Cort Publicity.

 

Casa Marina Hotel
691 1 st Street North
Jacksonville Beach, Florida 32250
(904) 270-0025
A member of Historic Hotels of America
www.Casamarinahotel.com
www.nationaltrust.org

 

 

 

 

 

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