Ness-ipes and Mess-ipes

I have about a million cookbooks.

I am drawn to them in bookstores; taunted by a cover good enough to eat and the promise of all of the delectable discoveries inside its pages. I'm obsessed with the vividly luscious photography and inspired to make my dishes as marvelous to the eye as I hope they are to the mouth.

But, I have never once, not ONCE followed a recipe in any one of my books. Seriously.

It's not that I dismiss Jamie, Giada and Mario's expertise. In fact, they're geniuses and I thank them silently everyday for bringing good food into my life. I just prefer a melting pot approach to cooking. I'm a rebel without a cup (measuring, that is)! I see a recipe I like. I cross-reference it with a similar recipe by another chef. I brainstorm on how I can make it more to my taste. And I cross my fingers and pray to the Good Gods of Gorging it'll turn out.

This flexibility allows you to adapt recipes to the seasons (if you're dying for mango salsa in December, replace those mangoes with canned peaches) and frankly, with what's in your fridge or pantry, or spice rack! I'll often trade rosemary for thyme, capers for green olives. No need to fret... it's just food!

When I surprise myself in the kitchen, swapping stuff out successfully, I document my success in a scrapbook-like cookbook of my own. I call them my Ness-ipes. And when the fruits of my labour turn out more gross than gorgeous, I call them my Mess-ipes...and vow to do better next time.

Now, I'm certainly no chef and I fully admit to never measuring ANYthing out, however, if you're willing to play along I'll be posting some of my Ness-ipes (and maybe a few Mess-ipes) for your enjoyment.

A fun take on a quesadilla I whipped up in celebration of the series finale of LOST...let's call them

MANGODILLAS!

What You Need:

- tortillas (any size, any flavour!)

- cheese (I recommend Mozzarella or Monterey Jack, but you could use Provolone, Friluano, Gouda or plain ol' Philadelphia cream cheese!)

- mango (or canned peaches ;o) )

- fresh cilantro (or fresh mint)

- hot pepper (I used Cubanelle, but you can substitute with Jalapeno, Hungarian Hot Pepper or Habanero. For a mild substitute, try a red or yellow sweet pepper.)

What You Do:

- fire up the bbq! or, set the oven to broil.

- grate the cheese

- chop the cilantro coarsely

- chop the hot pepper finely (so no one gets a hit of hot they weren't expecting)

- slice the mango

(for tips on how to cut a mango, check out this link: http://www.youtube.com/watch?v=lvLdPjpELyU)

Lay out one tortilla. Sprinkle a light layer of cheese over the entire surface. Lay out your fine slices of mango in a random fashion, so that every bite gets a little hint. Sprinkle the cilantro and hot peppers to taste and add a bit more cheese on top of it all. Throw a second tortilla on top. To cook, you can either throw it on the bbq for 3-4 mins on medium heat (or until crisp with light grill marks) on each side OR broil in the oven on a cookie sheet for 2-4 mins on each side. Slice into wedges with a pizza cutter and enjoy!

Have any suggestions on how to improve or change up this Ness-ipe? Feel free to leave your comments!