November 29, 2007 in Recipes by danky
Try the sauce with grilled fish or chicken, too.
Can be prepared in 45 minutes or less.
Makes 4 Servings.
INGREDIENTS
1 small mango, peeled, pitted
1 tablespoon plus 2 teaspoons vegetable oil
1 tablespoon minced garlic
1 jalapeño chili, seeded, minced
1/3 cup thinly sliced fresh basil leaves
3/4 cup canned low-salt chicken broth
1 1/2 tablespoons golden brown sugar
1 tablespoon soy sauce
4 6- to 8-ounce center-cut pork chops (about 1 inch thick)
DIRECTIONS
Puree mango in processor. Set aside 1/2 cup puree (reserve any remaining puree for another use).
Heat 1 tablespoon oil in medium skillet over medium heat. Add garlic and jalapeño, then basil; sauté just until basil wilts, about 1 minute. Add broth, brown sugar and soy sauce. Bring to boil, stirring occasionally. Reduce heat to low and simmer 3 minutes. Gradually whisk incup mango puree. Simmer until sauce thickens and coats spoon, about 5 minutes. Season with salt and pepper.
Prepare barbecue or preheat broiler. Brush pork with 2 teaspoons oil. Sprinkle with salt and pepper. Grill or broil pork until just cooked through, about 5 minutes per side. Transfer to plates.
Rewarm sauce over low heat, stirring occasionally. Drizzle over pork.
Tags: Basil, Chops, Mango, Pork, Sauce
November 29, 2007 in Recipes by danky
In this easy salad, salty prosciutto contrasts with peppery arugula and cooling mango.
Can be prepared in 45 minutes or less, but requires additional unattended time.
Makes 4 Servings.
INGREDIENTS
2 mangoes, peeled, pitted, cubed
2 tablespoons dry marsala
4 teaspoons extra-virgin olive oil
2 teaspoons sherry wine vinegar
4 large bunches arugula, torn
1 tablespoon freshly grated parmesan
12 paper-thin prosciutto slices
DIRECTIONS
Combine mangoes and Marsala in medium bowl. Chill until cold, about 1 hour.
Mix oil and vinegar in large bowl. Add arugula and cheese; toss to coat. Season with salt and pepper. Divide arugula among 4 plates. Place 3 prosciutto slices around arugula on each plate. Spoon mangoes and any juice in center.
Tags: Mango, Prosciutto
November 29, 2007 in Recipes by danky
This beautiful and delicious soup is served at The Kinloch Lodge Hotel.
Makes 4 Servings.
INGREDIENTS
1/4 cup (1/2 stick) butter
1 1/2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
1 1/2 teaspoons minced garlic
1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 1/2 teaspoons grated lemon peel
3 cups (or more) chicken stock or canned low-salt broth
2 tablespoons fresh lemon juice
4 tablespoons sour cream
1 small carrot, peeled, grated
DIRECTIONS
Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; saut 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.
Tags: Carrot, Ginger, Lemon, Soup
November 29, 2007 in Recipes by danky
The rich flavor of sautéed onions gives the salad dressing high-fat taste.
Makes 6 Servings.
INGREDIENTS
2 1/4 pounds small red-skinned potatoes
1 1/2 tablespoons dry white wine
3 teaspoons olive oil
2 cups chopped onions
3 tablespoons balsamic vinegar
2 tablespoons dijon mustard
1 teaspoon sugar
8 radishes, trimmed, thinly sliced
4 green onions, thinly sliced
1/4 cup chopped fresh parsley
1 large cucumber, peeled, halved lengthwise, seeded, thinly sliced
DIRECTIONS
Cook potatoes in large pot of boiling salted water until tender when pierced with fork, about 15 minutes. Drain. Cool potatoes until lukewarm. Cut potatoes in half. Place in large bowl. Sprinkle wine over potatoes.
Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add onions and saut until tender, about 5 minutes. Add vinegar, mustard and sugar to skillet and stir to blend. Pour over potatoes and toss to coat. Add radishes, green onions, parsley and remaining 1 teaspoon olive oil and toss to blend. Season salad to taste with salt and pepper.
Mound salad on platter. Surround with cucumber slices and serve.
Tags: New, Potato, Salad, Sauteedion, Vinaigrette
November 29, 2007 in Recipes by danky
For this easy starter, the nonfat yogurt is strained to a thick texture and then combined with oregano, lemon peel and cayenne.
Makes 6 Servings (About 1 3/4 Cups of Dip).
INGREDIENTS
3 cups plain nonfat yogurt
2 tablespoons chopped fresh oregano
1/2 teaspoon dried oregano
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
2 heads belgian endive, separated into spears
1 12-ounce basket cherry tomatoes
DIRECTIONS
Set strainer over 4-cup measuring cup. Line strainer with paper towel. Add yogurt to strainer; chill until yogurt is thick (about 1 cup liquid will drain from yogurt), at least 2 hours or overnight.
Turn yogurt out into medium bowl; discard paper towel and drained liquid. Add chopped fresh and dried oregano, lemon peel, lemon juice, salt, pepper and cayenne to yogurt and stir to blend. Cover and refrigerate to develop flavors, at least 2 hours and up to 6 hours.
Place bowl with dip on platter. Surround with endive spears and cherry tomatoes and serve.
Tags: Creamyegano, Dip, Vegetables
