Archive for the ‘Mango’ Category

Makes 6 servings

  • 1/2 cup olive oil
  • 2 tbsp blackened steak seasoning
  • 2 tsp garlic powder
  • 1 large onion, thinly sliced
  • 6 boneless pork loin chops, cut 1″ thick
  • Corn-Mango Salsa (recipe follows)
  • steamed green and yellow beans (optional)
  1. For marinade, in a resealable plastic bag, combine oil, steak seasoning, and garlic powder; mix well.  Add onion; mix well.  Add chops; seal bag and turn to coat chops.  Marinate in the refrigerator for 12 hours or overnight. 
  2. Drain chops; discard marinade.  For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium heat for 14-18 minutes or until done (160°F), turning once halfway through grilling.  For a gas grill, preheat grill.  Reduce heat to medium.  Place chops on grill rack over heat.  Cover; grill as above.  Serve chops with Corn-Mango salsa and, if desired, green and yellow beans. 

Corn-Mango Salsa:

  • 2 ears fresh sweet corn
  • olive oil
  • 1 medium mango, seeded, peeled and finely chopped
  • 1/2 cup finely chopped red sweet peppers
  • 1/4 cup chopped sweet onion
  • 1/4 cup fresh lemon juice
  • 2 tbsp cooking oil
  • 2 tbsp snipped fresh mint
  • 1 tbsp snipped fresh cilantro
  • 1/4 tsp salt
  1. Husk corn and brush with olive oil, coating all sides.  Grill corn on the rack of an uncovered grill directly over medium heat until kernels are tender and just begin to brown, turning often. 
  2. Remove from grill; cool.  Cut kernels from ears.  In a bowl, combine corn kernels, mango, red sweet pepper, sweet onion, lemon juice, cooking oil, fresh mint, fresh cilantro and salt.  Toss gently to mix. 

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Serves 4

  • 1 1/2 lbs chicken wings, tips removed
  • salt and freshly ground black pepper
  • 4 tuna steaks (6 oz each)
  • 1 tbsp vegetable oil
  • 1/4 cup plus 1 tbsp rice-wine vinegar
  • 1/2 cup plus 1 tbsp soy sauce
  • 1/4 cup ketchup
  • 1/4 cup honey
  • 1/4 cup orange marmalade
  • 1 tsp chile paste or pinch of red pepper flakes
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated or minced
  • zest of 1 orange (about 1 tbsp)
  • juice of 1/2 orange
  • 4 slices fresh pineapple
  • 4 slices mango
  • 1 cup pea shoots
  • 2 cups quick pickles (recipe follows)
  1. Preheat oven to 400°F.  Cut each chicken wing into two pieces.  Rinse well and pat dry on paper towels.  Spray a baking pan with nonstick spray and arrange the wings on it.  Season with salt and pepper and bake until skin is crispy, 45-50 minutes, turning halfway through baking. 
  2. While wings are in oven, place tuna steaks in a glass dish and pour 1 tbsp oil and 1 tbsp each of rice-wine vinegar and soy sauce over them.  Turn to coat and marinate in refrigerator for 45 minutes. 
  3. Next, make a glaze by combing ketchup, honey, marmalade, 1/4 cup rice-wine vinegar, 1/2 cup soy sauce, chile paste, garlic, grated ginger, orange zest and fresh orange juice in a medium saucepan.  Bring to a boil.  Reduce heat and simmer, stirring occasionally until glaze is thickened, about 30 minutes.  Set aside. 
  4. When the wings are crispy, toss them in glaze (reserving 3 tbsp in pan) and remove with tongs to a foil-lined glass baking dish.  Reduce oven heat to 375°F.  Return wings to the oven for another 10-15 minutes, checking frequently to make sure they don’t burn. 
  5. Heat an outdoor grill and brush with oil.  Grill tuna, 2-3 minutes per side for rare, 4-5 minutes per side for medium.  Grill fruits 2-3 minutes.  Brush tuna with reserved glaze and arrange on each plate with the chicken wings, grilled fruit, pea shoots and chilled quick pickles. 

Quick Pickles

  • 1/2 cup rice-wine vinegar
  • 3 tbsp sugar
  • pinch of red pepper flakes
  • 1 seedless or Kirby cucumber, thinly sliced
  1. Combine vinegar, sugar, and red pepper flakes in a small saucepan and bring to a boil.  Place cucumber slices in a medium bowl and pour boiling liquid over them.  Cool; chill for an hour before serving. 

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