Stir Fry, Mushroom Sage Chicken, and Sugar Apples

Well, we "dodged the bullet" today.  According the the Weather Channel we were all supposed to die in a Class 12 Hurricane at 9:37 this morning!!!  At least that's what they made it sound like.    

Keep crying "wolf" Weather Channel, and we'll keep ignoring your 'sex sells weather' babbling bubble-brains.  

At 9:37 this morning it was 79 degrees and mostly sunny.  I'm just saying.....

Simple Stir Fry

When we have leftover bits of diced or chopped veggies from salads, one of Sally's favorite things for me to do is stir fry them -- whether I use Asian spices or not. High heat, minimal oil, this simple stir fry is yellow tomato, red bell pepper, celery and young seed pods from our Moringa tree. Young Moringa seed pods are great when stir fries or cooked like green beans, they taste like a cross between asparagus and green beans. If they get bigger than a pencil in diameter they get very woody and aren't good eats. I spiced this stir fry with some Badiatm Sazon Complet - a nice 'all day' seasoning - available in the Ethnic section of your megamart.

Mushroom Sage Chicken Casserole

This one is a moderate amount of work -- several distinct steps and a longish ingredient list -- but well worth the effort. The ingredients are pretty common. And the first three steps can be done in advance, even a day ahead. Everything comes together in Step 5. Just take things one step at a time.

1/2 cup butter, divided

4 Chicken Breasts, boneless, skinless

2 garlic cloves, minced

1/2 Sweet Onion, diced

12 oz sliced fresh Mushrooms

1/4 cup Sherry

3 tablespoons All-Purpose Flour

3-1/2 cups Chicken Broth, low sodium preferred

1 cup Jasmin Rice

1-1/2 cup Frozen Green Peas

1/3 cup grated Parmesan Cheese

2 tablespoon chopped fresh Sage

Salt & Pepper to taste

1/2 cup sliced Almonds, toasted

8-10 whole Sage leaves, fried

Step 1:
In a small skillet or pan, heat 1/4" of oil to not quite smoking hot. Carefully, one at time lay in the whole sage leaves. Cook for not more than 30 seconds each, remove with tongs, and drain on a paper towel. Reserve for garnish. Wipe out the skillet or pan and toast 1/2 or more of sliced/slivered almonds until just turning brown. Reserve separate from fried sage.

Step 2:
Put the cup of raw rice in a pot with 2 cups of water. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Reserve rice.

Step 3:
Melt 2 Tbsp butter in a skillet over medium-high heat; add the breasts 'beauty' side down, and cook 3-4 minutes or until nicely browned, turn and cook another 2 minutes on the other side. Transfer to a plate and cut each breast in half lengthwise, then into bite-size pieces. Reserve. 

Add 2 more Tbsp of butter to the skillet. Add the onion, and sauté until translucent. Add garlic, and cook 30 seconds before adding the mushrooms. Cook again until the mushrooms are tender. Stir in the sherry and cook 1 more minute. Remove from heat. Reserve seperate from the meat.

Step 4:
Melt 1/4 cup butter in a saucepan. Whisk in the flour to make a roux. Cook for a minute or two to lose the floury taste, but keep it a blond roux. Gradually whisk in the broth. Bring to a boil, whisking constantly, and cook until slightly thickened. 

Step 5:
Remove white sauce from the heat, add the rice, peas, fresh sage and spices. Then add the mushroom-onion mix. Stir to combine. Spread in a lightly greased 13- x 9-inch baking dish. Top with chicken pieces and dust with the Parmesan cheese.

Step 6:
Bake at 375° for 30 to 35 minutes. Let rest 10 minutes so the rice will absorb the bubbling liquids.   Sprinkle with almonds and garnish with fried sage leaves.

Sugar Apple - Custard Apple - Cherimoya

Here's another wonderful tropical fruit to explore.   There are several varieties of "Soursops", although I'm not sure how they got the soursop name, because they aren't sour if they're ripe. At least one variety, know locally as Custard Apple is a native Florida fruit. My friends from Pine Island Botanicals had both the pictured Sugar Apples and a Custard Apples at their booth on Thursday. 

 All are mildly sweet, with overtones of banana and custard flavors. By the time you get done 'processing' the fruit it certainly does resemble custard, with some of the grainy texture of apple. This is another fruit that you want to get 'soft' ripe before using.

Cut the fruit in halves or quarters and scoop out the flesh with all those dark seeds. 

Now comes the 'hard' part. Mash the fruit with a fork, and separate out all those inedible black seeds. Each seed has a sort of skin over it that needs to be removed and returned to the 'flesh pot' (I just had to say that!). When the seeds are gone you can mash a bit more then top icecream. 

 Or repeat with several Custard Apples and make a smoothie. Or if you have an ice cream maker, incorporate the fruit into an ice cream base and make an extra special flavor. I even discovered that in Peru and Australia, they make Cherimoya wine, and found a couple recipes. Now that I gotta try!

Cottage Pie, Microwave Curd, Lemon Underwear(?)

 Well, I submitted my Sandwich recipe the other day.  Hopefully I'll at least place.  But with $25,000 riding on the contest, it'll be hard going, I'm sure.  Still, you can't win if you don't play the game.  If I don't win, place or show, there will be other contests to enter my sandwich in.

Cottage Pie

We invited our friends Neville Shevloff and Doris Herdman over for luncheon yesterday. Sally's Mum begged off at the last minute as she wasn't feeling well.

Neville is English, and Doris doesn't do seafood. So I decided to make a classic Cottage Pie.

• It's Cottage Pie if it has beef and vegetables in a gravy, topped with mashed potatoes
• It's Shepherd's Pie only if it has lamb and vegetables in a gravy.
• It's Fish Pie with any combination of fish and seafood and vegetables with cheeses or white gravy.
• Pork Pies, in England, are more or less hand-held pies like a pasty, not a topped casserole.  The French make a great pork pie called Tourtiere.

Sally wanted a side vegetable. So I made my Ginger-Orange Carrot Ribbons.

We wanted lots of leftovers so Sally and I would have meals for the week. So I got out the 3" deep-dish 9x13 pan, and went shopping.

3 lbs 80/20 Ground Beef

5 lbs White Potatoes

1 bag frozen Mixed Vegetables, 15 oz.

12 oz box sliced Mushrooms

1 large White Onion, diced large

3 sticks Celery, diced

1 Red Bell Pepper, diced

Worchershire Sauce to taste (at least 1 Tbsp)

Bistotm Gravy mix

Butter/sour cream /yogurt for the mashed potatoes

White Pepper, to taste -- for the mashed potatoes

Paprika for dusting the crust

Brown the beef. When it's time to break it up, leave it rather 'chunky', don't break it down into small crumbs like you would for marinara sauce. Half way through the browning, add the onions and mushrooms. Then add the celery and bell pepper and partially thawed mixed veg. Stir to combine each addition. Season with the Worchestershire sauce, and sprinkle with 3 - 4 Tbsp of Bisto. When cooked through, set aside.

In another pot, add the cut up potatoes, peeled or not, and water to cover.  I used maybe 4 lbs to cover than much surface an inch deep.  Bring to a boil and cook until fork tender and mashable, perhaps 20 minutes. Drain, mash, and doctor with white pepper and other seasonings if you like.  Make them a little 'thin' so they'll spread easily.

Preheat the over to 400F.

Spoon the filling into the casserole dish and smooth it down. Top with the mashed potatoes, using a spatula or knife to spread them all the way to the edges. You want about an inch of mashed potato "crust". Dust the top with paprika, and bake for 30-45 minutes until the potatoes have developed a bit of crust. Rest for 10-15 minutes, then serve.

 Here you can see the layer of mashed potatoes I'm adding to the filling.

 

Cottage Pie and Ginger-Orange Carrots ready to serve.

For dessert I used vol au vent pastry cups filled with vanilla ice cream and topped with my recent Starfruit Jam failure -- jam that didn't set up properly still makes a tasty sweet sauce. 

Note to self:  Starfruit Jam takes at least twice as much pectin as any other fruit jam.   

Microwave Orange Curd!

After making the Kaffir Lime Curd, I got interested in other curds. Almost any citrus will make good curd. It's the mild acid combined with the eggs, butter and sugar that makes it all work. So I decided to try Orange Curd.

I discovered that you don't need 'fresh squeezed' lemon, lime or orange juice. Reconstituted from frozen, and bottled juices work just as well. Of course a bit zest from the fruit of choice would never go amiss, but it's not required.

Then I discovered this microwave technique -- which takes away the continuous stirring over a double boiler that makes ordinary curd-making a pain in the wrist.

The recipe works well with any citrus - lemon, lime, grapefruit. Normally you use 1 cup of fresh squeezed citrus juice with no added water. Using the OJ or another frozen concentrate thinned only 50% gives more intense flavor!

1/2 cup Frozen OJ Concentrate, thawed (or 1 cup bottled or squeezed citrus juice and no water)

1/2 cup water

1 cup sugar

1/2 cup butter, melted

2 large eggs, well-beaten


Combine the ingredients in a large microwave-safe bowl and whisk very well to combine. If you don't have the eggs really well beaten before you combine things, you may get little lumps of 'scrambled' egg floating in the curd later. Best to strain the eggs through a wire strainer to remove any possible offending eggy bits. Then beat the heck out of the mix with a whisk!

Microwave in 1-minute increments, stirring a few strokes to combine after each minute.

Between 4 and 10 minutes, the curd will start to thicken (almost doubling in volume), and coat the back of a spoon as you stir. When the curd's temperature is at least 185°F (use your clean meat thermometer to check), around the 8-10 minute mark,  it is done.

Spoon into a storage container, cool, then refrigerate until firm. Keep refrigerated for up to 3 weeks; freeze for longer storage. 

Yield: a scant 2 cups of curd. 

Really yummy on toast, an English muffin or scone, rather than jam.  Perfect for filling an 8-9" graham cracker or chocolate cookie crumb tart shell, or topping for a batch of lemon or lime bars.
 





Lemon Underwear
On Saturday, we went, for the second time, to a seafood market/restaurant on the outskirts of Naples called Fish Crazy. Nice place; interesting atmosphere.  Indoor Bocce court!  Really good, fresh seafood. 

Sally had a repeat of the Mango, Shrimp, Avocado Salad she had the first time we were there. I had the Fish & Chips. Both were excellent. The fish and chips is a mixture of cod and grouper 'fingers'.  A great thing to make with the trimmings when you break down large whole fish into nice fillets.


What I had never seen was the half lemon in a mesh cover which they placed on my plate. Great idea to keep the seeds out of your food as you squeeze the juice over things, but it looks just a little strange. I called them Lemon Bras.  The waitress said her husband called them Lemon Panties...

Kaffir Curd, Vol au Vent, Lasagna and updates

Kaffir Lime Curd

Remember a month or so back I got some Kaffir limes from my friends at Pine Island Botanicals? After I made a "marmalade" that turned out more like taffy, I found a great curd recipe to try. The same recipe can be used to make regular Persian Lime, Key Lime or Lemon Curd too. I have a couple quarts of Meyer Lemon juice that I frozen last year that I'll be trying next. Here it is:

4-8 Kaffir Limes, depending on size (about 1/4 cup of juice)

Zest from 1 Kaffir Lime

3/4 cup Sugar

1 Stick Unsalted Butter (1/2 cup), shaved

2 Eggs + 1 Egg Yolk

Grate the zest from one kaffir lime. Avoid the bitter white underneath. Juice all the limes. 

 

Put the juice and the zest into a heat proof bowl or the top half of a double boiler. Add the sugar and the butter.

Whisk the eggs and the yolk together in a separate bowl.

Add water to a sauce pan or the bottom of the double boiler. Bring the water to a simmer over medium heat. Set the lime/butter/sugar mix bowl over the top of the simmering water.

After a couple of minutes the butter will start to melt. Stir the lime juice/sugar/butter mixture until the butter is melted and the sugar is dissolved.

Pour the whisked eggs SLOWLY into the bowl, through a wire strainer, into the heated lime mixture, whisking all the while. Straining the eggs makes for a much smoother and silker textured curd.

Keep whisking until the entire mixture is thick and gelled. It will take 5-10 minutes or more. 

 

Sally was a willing helper, stirring the curd while I took pictures.

The curd will continue to firm up once you take it off the heat as well. Pour the hot curd into a clean, sterilized jar.

Can be stored in the refrigerator for at least a couple weeks. I made the curd last weekend, and this weekend turned it into an elegant dessert:

Vol au Vent

This is a fancy French name for "puff pastry cups". You can make your own from a puff pastry sheet, by cutting and stacking circles and rings together and 'gluing' them with egg wash. Or you can buy "Puff Pastry Shells" and save yourself a lot of work. You get six shells in a box, for about $4.

Bake according to package directions. Then remove the top ans scoop out the uncooked dough in the center. Let cool a few minutes more and then fill. You can make savory dishes like Crab Alfredo or even Brunswick Stew extra fancy serving it as a vol au vent. Or you can made fabulous desserts like Kaffir Lime Curd, or Blueberries and Custard extravagant!

A dollop of whipped cream here would not have gone amiss as a garnish.

Lasagna

I had a request for Lasagna for this week's Mum Lunch. Sally wanted me to add Spinach; and she wanted enough leftovers so we'd have meals for most of the week.Break out the deep 9x13 glass pan!

16 oz box Lasagna Noodles

1-1/2 lbs 8/15 Ground Beef

2 jars Pasta Sauce (I used a Crimini/Portabello mushroom one and an Italian Sausage one)

1 tub 24 oz Small Curd Cottage Cheese

8 oz shredded Four Cheese Italian blend

6 oz sliced Crimini Mushrooms

2 Bags fresh Spinach

Parmesan in a can, and optionally additional soft cheese, for topping.

I've learned you don't need to pay extra money for the fancy no-cook noodles. Any pasta noodle can be used no-cook.

Brown the meat. Add the mushrooms and 1-1/2 jars of pre-made sauce. Doctor the sauce with garlic or oregano or whatever you like. Simmer for 20 minutes or so.

While that's cooking, cut a hole in each bag of spinach, and microwave for 2 minutes to wilt. Remove from bag, drain, then squeeze to remove as much liquid as you can (otherwise the finished lasagna can end up runny).

In a bowl, fold together the cottage cheese and the shredded cheese.

Preheat the oven to 350F.

Start layering your 9x13 with a couple spoonfuls of sauce. Then add a layer of noodles. I've been "noodling" differently the last few times. Rather than laying the noodles lengthwise (they're always too short), I snap an inch or so off each one and lay them across the baking dish -- 5 noodles fit our 9x13 pan perfectly!

Alternate layers of meat sauce, cheese and spinach with layers of noodles. Dust the very top of the stack with the parm-inna-can and other cheese if you choose, and bake for 60 minutes at 350F. Let rest at least 15 minutes before slicing and serving, so as much liquid as possible is absorbed.

 

Sandwich Update

Sally likes the idea of a chiffonade of fresh basil on the sandwich, which I admit is pretty tasty, and adds just a touch of sweetness. I still like the 'crisp coolness' that minced parsley adds. The final entry will probably have a mixture or both.  The hard part is finding eggplants large enough in diameter to properly fill the bread.  You can always cut slices apart and piece together a sandwich-full of filling.

Florida Gold BBQ Sauce Update

Well I took a batch of each of my sauces to the marina last week, got a bag of tortilla chips, and hosted a Taste Test. The overwhelming winner (2-1) was [I can't tell you yet]. I also took the sauces to Mission BBQ, and they taste tested them as well.

  [Taste Testers, the numbers I used to identify the sauces may not be the same as the numbers I've used in my own naming here. So #1 may not be #1...]  

The managers are discussing things and will be contacting their Corporate HQ to see how they want to handle things. Will I become a sauce maker? Will I sell them the recipe? License them to make my recipe? Trade for a lifetime supply of weekly BBQ? Stay tuned for further developments.

Last Mango, Celery Side and other Contest Goodies

I ate the last mango in Paris,

I took the last plane out of Saigon,

I took the first fast boat to China,

And Jimmy, there's so much left to be done.

Last Mango in Paris, Jimmy Buffet

Here's our "last mango" of the season <frown>. It was a very tasty year!

FoodFight Write!

I am proud to announce that I've been chosen from the food bloggers of America to be one of 50 participants in FoodFightWrite! in Celebration, FL in early November, as part of the 2015 World Food Championships. 

FFW! is a day of conference lectures and speakers about how to make out blogs better and utilize social media in smarter ways. Day two is tours of local Central Florida food producers' facilities. Day three is a cooking competition -- probably a 'brown bag' -- where we'll all be handed a 'bag' of the same ingredients, probably including one of the sauces made by sponsor Saucy Mama from Oregon. This is going to be a lot of fun, and educational as well! 

Check out Saucy Mama's offerings at:

http://barhyte.com/brands/Saucy-Mama.html?page=2&sort=featured

Check out more about FoodFightWrite!  at their blog:

http://foodfightwrite.blogspot.com/

Next year's Fooding Around With The Kilted Cook  will be better than ever!

Cajun Celery Side Dish

I have long said that cooked celery -- as a side dish -- is the most neglected culinary concept in America.  Luckily Dandy Fresh Foods, producer of giga-tons of the crunchy green veggie agrees that celery is being under-utilized.  They're sponsoring a recipe contest to garner celery recipes for something more than an additive to tuna/chicken salad, soups and stews or a base for cream cheese or peanut butter snacks. 

Here's my entry for the Celery Championship. It's the classic culinary combination of celery, onion, red bell pepper and spices known as the Cajun Trinity, taken up several notches from being just a base for a gumbo or jambalaya.

6 stalks of Celery

1 Red Bell Pepper

1/2 Sweet White Onion (Vidalia, Maui, WallaWalla, etc.)

Cajun Seasoning (see below) to taste

1-2 cups Chicken Broth or bouillon cubes and water

Cut celery into "straws" -- remove white ends and tops. Slice the stems in half -- 5-6" lengths -- and split each stem lengthwise once or twice, to make the straws. Core, seed and remove the veins from the red bell pepper and slice into 1/2" wide strips. Slice the onion into 1/4" wide strips.

Place the ingredients in a saute pan or skillet, cover and simmer for 1-20 minutes until the celery is soft. Serves four as a great side dish for chicken or fish.

Cajun Seasoning

2 tsp White Pepper

2 tsp Garlic Powder

2 tsp Onion Powder

2 tsp Cayenne

2 tsp Paprika

1 tsp Thyme

1 tsp Oregano

Shake vigorously to combine. Make a big batch and save it in an empty spice jar with a new label.

Breakfast Favorite

Saturday and Sunday mornings I make breakfast for Sally and I.  It usually revolves around either a bagel or English muffins. Sometimes it's a toasted bagel with peanut butter and sliced apple; other times it's an egg either as a sandwich or on the side. Our favorite though is some variation on the bagel-wich. I'll make a 3-egg "omelet" with something inside -- cheese, mushrooms, bell pepper or all of the above -- and some herbs and spices. Divide that between our bagels, and inhale!

 

This Bagel-wich features cheese and mushrooms dotted with my favorite Catalan Salsa Apperito

Florida BBQ Sauce

I've become a regular at the new Mission BBQ restaurant here in Fort Myers.  Not only do they make fabulous ribs, pulled pork and chicken, and sausage, as well as classic sides and desserts;   the interior decor honors us veterans and first-responders.  Not to mention the OD green "deuce and a half" parked along the front of their property! This is the only restaurant I've ever been in where at noon, they come over the PA and ask everyone to stand and join the staff in the Pledge of Allegence!!

They also make a wide variety of their own BBQ sauces.  I've been talking with the managers about creating a Florida specific, citrus-based sauce, and they've encouraged me to submit some samples that they can try, as each store or region is encouraged by corporate HQ to come up their on unique things.  If they like it, maybe I'll get BBQ for life if I give them my recipe!

Then along comes the Zintastic! BBQ sauce contest, sponsored by Renwood Winery of California, makers of some fantastic zinfandel wines. Make a sauce and then pair it with one of their zinfandels or other wines. Here are two Q sauces I've worked up.

Gulf Coast Gold #1

 Sour Orange juice

Chipotle Chili

Fresh Ginger

Cayenne

Secret Ingredient

Thyme

Guava

Honey

Gulf Coast Gold #2

OJ concentrate

Chipotle Chili

Fresh Ginger

Cayenne

Secret Ingredient #2

Thyme

Guava

Honey

Meyer Lemon Juice

Have I given you the whole ingredient list??? Heck no.  Not unless nobody wants it and I decide not to bottle and market it myself.  Both are really good!

Compared to commercial sauces these are a bit 'liquid'. I'm experimenting with several ways of thickening them without affecting the flavor profile, including arrowroot powder, classic cornstarch slurry, and agar agar. Which recipe will I submit to who? Find out next week after the folks at the marina give me their answer to the "People's Choice" taste test.

Grilled Eggplant, Goat Cheese and Caramelized Onion Sandwich

This is my interpretation of Sally's description of "the best sandwich she ever had"; which she remembers having grilled eggplant, goat cheese and sauteed onions... I've been working on the "bits" that will make it even better than she remembers

It's not perfected yet, but the initial test was deemed a fabulous light dinner. I'll post a better picture and a real recipe next time.

Birthday Bash!

We celebrated Sally's Mum's birthday this weekend. Sally's daughter Holly flew in for the occasion, and the three ladies had a great weekend together. Sunday brunch was a special meal, prepared by yours truly, of course. Mum asked for pork roast and some form of apples. Here's what I prepared.

Pork Roast with Cranberry Horseradish Chutney

5.5 lb Pork Loin

Everglades seasoning

Cavender's seasoning

I kept the roast very very simple. No special treatment, just a beautiful 5+ pound slab of piggywig dusted with both of the spice blends, and roasted at 350F for 20 minutes per pound. Perfectly medium.

Cranberry Horseradish Chutney

When Sally and Holly went to New York City a couple months back to see Helen Mirrin in the Broadway production of The Queen, she brought me back a jar of Beth's Farm Kitchen Cranberry Horseradish Chutney (https://www.bethsfarmkitchen.com/product/cranberry-horseradish-chutney) from a neighborhood market near Columbia, Univ., Holly's alma mater.

I'd been looking for the perfect meal to serve it with, and this was it. Buy a jar from Beth's or try to make your own to your taste.   A spoonful of this on a slab of pork is a thing of great taste and beauty!   This will also be great on turkey at Thanksgiving as well other roasted meats.

Cinnamon Stewed Apples

Mum wanted "applesauce or something like that", so I decided on stewed apples, as I prefer the texture with roast pork.

4 Red Apples (I used Galas as they were at a good price)

1 tsp Cinnamon

1/2 cup Brown Sugar

1 cup Water

Peel and filet the apples, then cook them in a cup or so of water, sugar and cinnamon. Simmer for about 30 minutes until the apples are soft, but not falling apart and the sauce starts to thicken

Ginger-Orange Carrots

This is my signature carrot dish that you've seen here before.

1 lb Carrots, peeled into ribbons

1/4 cup OJ concentrate

1" Ginger Thumb, minced

a splash of water

Place in a covered pot, give things a toss, and cook lightly -- basically steaming the carrots in OJ with ginger.

Microwave "Roasted" Potatoes & Gravy

Yeah, I know, 'microwave' and 'roasted' don't really belong in the same sentence. But the spuds aren't boiled or cooked in a conventional oven. So there!

2 lb bag "baby" potatoes, reds or whites, your choice

Kosher or Sea Salt

Rinse the potatoes and shake them 'dry' in a colander. Place in a microwave-safe bowl and dust the spuds with the salt. Shake to distribute the salt overall. Cook on High for 12 minutes or more until the potatoes are fork tender.

Gravy

I used the drippings from the roast, plus a 'batch' of Bisto tm gravy granules -- 3 tbsp of Bisto made into a slurry with cold water, then added to a cup of water as it boils. Stir to combine, and cook until it starts to thicken. Bisto is a great British product available in the Ethnic section of most megamarts. Makes perfect gravy every time. No more lumpy, greasy messes!

Teriyaki Green Beans with Almonds

 Simple and tasty.

1 lb Green Beans, trimmed

3 large cloves Garlic, sliced

1/4 cup Almonds, slivered

3 Tbsp Hoisin sauce

1/4 cup Teriyaki sauce

1 cup Water

Put everything in a pot. Bring to a boil, then reduce the heat, cover, and simmer until the beans are done - 15 minutes? You want them al dente but not 'squeaky' when you bite into them.

Mango Gingerbread Upside Cake

This is another dish you've seen me do before. The whole family lllooovvvvveeesss mangos. What more can I say.

1 box Gingerbread Cake mix
2 Firm-ripe Mangoes sliced into wedges and peeled.
Juice and mango bits leftover from the slicing and peeling
1 cup Dark Brown Sugar
1/2 stick Butter

Preheat the oven to 350F. While that's going on... follow package instructions for your cake mix, but add the leftover bits of mango to the batter.  

Melt the butter, remove from the heat, and stir the brown sugar into it to dissolve.  Dust a 9" round cake pan with flour.  

Pour the butter/sugar into the bottom of the pan.  Arrange the mango wedges in a circle.  Gently pour the batter over the fruit.  Bake per package directions.  Rest the cake on a cooling rack for 10-15 minutes (but no more).  If the mango-sugar-butter topping starts to set up you're in trouble!   Run a knife around the edge of the pan to free the edge of the cake.  Invert a cake platter on top of the cake pan, and deftly (!) flip the cake over -- bottom's up!  Gently remove the pan.