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Linda Gassenheimer Interviews 'Mango Mama' Jen Karetnick

Jen Karetnick

11/06/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Jen Karetnick about her latest book is "Mango."  It’s filled with recipes from local chefs.  She tells how she became known as 'Mango Mama' while cultivating her mango orchard of 11 mango trees with charming stories about learning to grow and use mangos. Plus, a history of the Mango gang and many recipes, including ones that are not always associated with mangos. Fred Tasker gives wines suggestions. Tune in Thursday at 1:30 on Topical Currents on 91.3 WLRN.

~~Dinner in Minutes~~

Mojo Steak with Rice and Beans 

A garlicky-sweet glaze coats this pan-roasted steak. Top restaurants across the nation are focusing on Caribbean/Latin cuisine. I have created this simple, flavorful, Cuban-style dinner that can be made at home in minutes. 

Mojo is a Cuban condiment and marinade that is used in many Cuban recipes. There are several versions, but it’s usually made with Seville or sour oranges, spices, garlic, onion and oil.   It can be bought bottled in most supermarkets and is sometimes called Spanish barbecue sauce.   The bottled version is perfect for this quick, steak dinner.   Look for one that is low in fat.   Some have no fat.    If you can’t find mojo in your store use this quick substitute.   Although not authentic, it works well for this recipe.   Mix together 1/4 cup orange juice, 1/4 cup lemon or lime juice and 3 garlic cloves, crushed.   Add a little salt and pepper to taste and use as the marinade. 

Black beans and rice is another Cuban staple that’s served with most meals.   It’s usually made with black beans that have been soaked overnight and slowly cooked.   The beans and their sauce are served with white rice.   To make this a quick recipe, I used rinsed and drained canned black beans.   Removing the sauce reduces a lot of salt and sugar added to canned beans.  

Add some sliced tomatoes to complete this quick dinner.  

Credit http://www.dinnerinminutes.com/recipe.php
Mojo Glazed Steak with Quick Rice and Beans


Helpful Hints:

  • Canned red beans can be used if black beans are not available.
  • Any type of quick cooking steak such as flank, sirloin or strip can be used.


  • Make rice and black beans.
  • Cook steak.


3/4 pound skirt steak
Vegetable oil spray
Salt and freshly ground black pepper
1/3 cup bottled Mojo sauce
3 tablespoons orange marmalade

Remove fat from steak.   Heat a non stick skillet on medium high heat and spray with vegetable oil spray. Add steak and saute 3 minutes.   Turn and saute 3 minutes.   Add salt and pepper to taste to the cooked side. The steak is done when a meat thermometer reaches 145 degrees for rare and 160 degrees for medium. Mix the mojo and marmalade together.   Remove the steak to a plate and add the mojo mixture to the skillet.   Boil about 2 minutes, scraping up the brown bits in the pan as it boils.   Divide the steak into 2 portions and spoon the glaze over each.   Makes 2 servings. 



1/3 cup uncooked long-grain white rice

1/4 cup sliced yellow onion

1/2 cup canned black beans, rinsed and drained

2 teaspoons canola oil

Salt and freshly ground black pepper

Bring a large saucepan with 2 to 3 quarts of water to a boil.   Add the rice and boil rapidly 7 minutes.   Add the onion and continue to boil 3 minutes or until the rice is cooked through but still firm.   Drain and place in a bowl.   Add the black beans and oil and toss well.   Add salt and pepper to taste. Makes 2 servings.

Here are the ingredients you'll need for tonight's Dinner in Minutes:

To buy:

  • 1 small can black bean
  • vegetable oil spray
  • 1 small jar orange marmalade
  • 1 bottle mojo sauce
  • 3/4 pound skirt steak


  • salt
  • canola oil
  • yellow onion
  • Long-grain white rice
  • black peppercorns

Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table.  Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer

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WLRN Radio's Joseph Cooper says producing and hosting Topical Currents is the most rewarding experience of his long radio career, which began at the University of Missouri School of Journalism in the 1970s.
Richard Ives came to WLRN in September 2000 to begin a new career in radio. Born in Fort Lauderdale, his family moved to Long Island, New York, where he grew up. After graduation from college and an unsatisfying stint in a job that, as he puts it, "paid the bills but for which I had no passion" he found himself contemplating a midlife career change after being laid-off.