Excelsior chef Joan Angelis is whipping up food of all kinds for Minnesotans. Angelis is a personal chef, meaning she travels to people’s homes to make meals. Depending on the size of the family, she makes enough food to last up to a month. Many larger families she visits weekly.
“My clients are all over the Twin Cities,” Angelis says, “from as far away as North Oaks and Inver Grove Heights.”
She cooks for families, couples and singles. With the changing trends in diets and more people becoming health-conscious, Angelis says many people look for help making meals, especially if they have food restrictions such as celiac disease.
“The growing trend is people are too busy,” says Angelis. “I have clients who are good cooks and love cooking, but they just don’t have the time. Personal chefs used to be for wealthier people, but now they are for everyday people.”
Grilled Tilapia with Tropical Mango Salsa (serves 4-6)
⅔ cup pineapple, small-diced
½ cup mango, small-diced
⅔ cup red bell pepper, small-diced
⅓ cup seeded tomato, small-diced
¼ cup English cucumber, small-diced
¼ cup red onion, small-diced
2 Tbsp. chopped fresh cilantro
2 Tbsp. chopped fresh mint
2 Tbsp. minced jalapeno
2 Tbsp. fresh lime juice
4-6 (6 oz.) Tilapia fillets
¼ cup lime juice
Olive oil (for brushing, about ¼ cup)
¼ cup chopped mint
¼ cup chopped ginger
Salt and pepper to taste
1. Combine salsa ingredients and season with salt; chill one to four hours to blend flavors, tossing occasionally.
2. Mix olive oil, mint, ginger, salt, pepper; rub onto both sides of fish. Refrigerate for about one hour.
3. Preheat the oven to 375° F. Bake until fish flakes and is just opaque in the center, 10-20 minutes. Transfer to plates. Top with salsa and serve.