Mango Moonshine Spirited Sauce
Mango Moonshine Spirited Sauce
Excalibur’s Mango Moonshine Spirited Sauce sounds like something that would be good on white fish, or at least it does to me! With that in mind I stopped by the store last night and purchased two small frozen white fish fillets to see how it stacks up against the other Spirited Sauces. For those of you keeping score at home so far we have Kentucky Bourbon ranked #1, then the Spicy Red Vodka Sauce and in last place is the Red-Eye Moonshine Sauce. The Red-Eye suffered from pour cooking on my part so let’s not judge it too harshly!
To help the marinade penetrate as quickly as possible I put both fillets and 3 oz of the sauce into a vacuum bag and vac sealed it. This helps by separating the fibers of the fish which allows the marinade to easily penetrate the fish.
Okay so lesson learned, when cooking white fish on a grill with wider than usual grates use a basket of some sort! Especially white fish as it tends to be flakey when cooked anyway. I lost about 1/4 of the fish this way.
If you like Mangos this is amazing on whitefish, the aroma hits you before the taste really but the taste is fantastic. There was some debate on what fish would have been best to use, I think Mahi Mahi would have been perfect and others said Salmon so that shows you the wide array of types of fish this would go well with. I probably would have bought some Mahi Mahi but we are trying to do this on a beer budget!
I think I am putting this one ahead of even the Kentucky Bourbon Sauce. The sweetness of the Mango Moonshine was an obvious but still pleasant plus but there was also some complexity to it that I will have to try again on a different fish to see if I can identify what exactly it was. There is no question I will be using this again, it was awesome!
@parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.
You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!
@Jonathon Yes Jonathon-it’s in your head
@mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!
This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:
Author: Alice Henneman, MS, RDN
The U. S. Dept. of Agriculture (USDA) advises:
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.
DO NOT thaw meat at room temperature, such as on the kitchen counter.
Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.
What temperature should I pull my cured and smoked bacon out of my smokehouse?
@jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?