Mocha loco

Mocha loco

A couple of weeks ago we shared a delicious recipe for Citrus Mint Tea. In the spirit of fairness, we figured it was diplomatic to give coffee lovers equal time. Thus we placed a call to Renee Martin, proprietress of Mermaid Express, the coffee and juice bar just inside the entrance to Foods of All Nations. Open 7:30am until 5pm during the week and 8am to 5pm on weekends, Mermaid Express offers everything from lattes to smoothies. And, to delight coffee drinkers’ tastebuds, Martin was happy to share the recipe for her “most popular coffee summer drink,” Frozen Mocha. As Martin exclaims, it’s “our sure-fire way to cool off on a hot summer day!” So bring out your blenders and let summer begin. – Pam Jiranek

Mermaid Express’ Frozen Mocha

1 1/2 pumps Hershey’s chocolate        2 shots espresso
1 1/2 cups ice                Milk to cover ice

Blend above ingredients until creamy and enjoy! Makes one generous serving.
Eppie’s Curried Chicken Salad

Also, as many enterprising readers noted, due to an editing mishap last week’s recipe for Eppie’s Curried Chicken Salad was missing one vital ingredient: the curry! We apologize profusely for the oversight, and hereby present the full, 100-percent correct recipe for your cooking pleasure:

2 tsp. yellow curry powder            5 tsp. mango chutney
3 chicken breasts, cooked and cooled        1 cup red grapes, washed and halved
4 tbs. plain yogurt                1/2 cup chopped green onions
1/3 cup mayonnaise

Mix together yogurt, mayonnaise, mango chutney, and curry in a large mixing bowl. Add grape halves and chopped green onions. “We use our jerk and lemon pepper chicken breasts to make the chicken salad,” Eppie’s co-owner Dan Epstein tells us, “but any kind of chicken breast will do.” Remove skin from the refrigerated chicken breasts, and pull the breast meat from the bone. Shred meat by hand into the large mixing bowl. Fold chicken into other ingredients. At Eppie’s, the chicken salad is “served on spring mix and grape tomatoes, lightly dressed with red wine vinaigrette,” with pumpkin bread on the side. Dan says this recipe will make about six salads or, if you prefer yours on bread, three to four “good-size” sandwiches.

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