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Ignite Appetites – Pairing Sweet with Savory

06/01/2006 04:23PM, Published by Anonymous, Categories:



Looking for juicy new ideas to add variety to your cookout repertoire this summer? Take a cue from one of the nation’s top culinary pros.

“Chefs have been going wild for tropical fruits lately, and not just in sweet dishes,” says Melissa Kelly, food trend expert and executive chef of Primo (with restaurant locations in Maine, Arizona and Florida). “Incorporating exotic fruits such as mangos into savory dishes using a lean meat like pork is hotter than ever.”

Mangos are the world’s favorite fruit, and Americans are beginning to experiment with this exotic, luscious fruit in everything from entrée salads to desserts. Pork is a natural partner for fruit and is perfect for grilling, thanks to the variety of cuts and cooking times. Because its versatile flavor blends harmoniously with a variety of seasonings, grilling with pork is sure to spice up any meal. By pairing pork with the unique flavor of mango, the result is a mouth-watering and naturally healthy summer meal that’s definitely not blah.

When entertaining this summer, consider these delicious recipes that are bursting with tropical taste, yet quick and easy to prepare on the grill. The menu options, perfect for lunch or dinner, feature succulent pork and tropical mangos.

For more recipes visit: www.mangoinfo.org and www.TheOtherWhiteMeat.com

Thai Pork and Mango Salad

With Mango-Mint Dressing

Prep time: 20 minutes

Cook time: 20 to 25 minutes

1 pork tenderloin (about 1 pound)

Salt and freshly ground pepper

2 tablespoons Thai red curry paste

4 cups shredded coleslaw mixture

(cabbage and carrots)

4 cups chopped romaine lettuce

1 chopped baby bok choy

(dark green leaves only)

2 large ripe mangos, peeled, pitted and diced

1 cup julienned red bell pepper

2 tablespoons julienned, peeled fresh ginger

Mango-Mint Dressing (recipe follows)

Season pork lightly with salt and pepper, then rub curry paste onto meat surface. Grill over medium coals 20 to 25 minutes, or until pork reaches internal temperature of 160°F, as measured with instant-read thermometer. Remove from grill and let cool slightly. Cut into strips and place in large bowl with coleslaw, romaine, bok choy, mango, red pepper and ginger. Drizzle with dressing and toss well to coat.

Makes 4 to 6 servings

Spicy Mango-Basil Relish: In small bowl, stir together 1 peeled, pitted and chopped mango, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh basil and 1/4 teaspoon cayenne pepper.

Mango-Mint Dressing: Puree 1 peeled and pitted mango, 1 medium peeled and chopped shallot, 1 sliced green onion, 1/4 cup rice vinegar, 2 tablespoons vegetable oil, 2 teaspoons sesame oil and 1/2 teaspoon salt in blender or food processor until smooth. Add 1 tablespoon fresh mint leaves and pulse until chopped.

Thai Pork and Mango Salad

With Mango-Mint Dressing

Prep time: 20 minutes

Cook time: 20 to 25 minutes

1 pork tenderloin (about 1 pound)

Salt and freshly ground pepper

2 tablespoons Thai red curry paste

4 cups shredded coleslaw mixture

(cabbage and carrots)

4 cups chopped romaine lettuce

1 chopped baby bok choy

(dark green leaves only)

2 large ripe mangos, peeled, pitted and diced

1 cup julienned red bell pepper

2 tablespoons julienned, peeled fresh ginger

Mango-Mint Dressing (recipe follows)

Season pork lightly with salt and pepper, then rub curry paste onto meat surface. Grill over medium coals 20 to 25 minutes, or until pork reaches internal temperature of 160°F, as measured with instant-read thermometer. Remove from grill and let cool slightly. Cut into strips and place in large bowl with coleslaw, romaine, bok choy, mango, red pepper and ginger. Drizzle with dressing and toss well to coat.

Makes 4 to 6 servings

Spicy Mango-Basil Relish: In small bowl, stir together 1 peeled, pitted and chopped mango, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh basil and 1/4 teaspoon cayenne pepper.

Mango-Mint Dressing: Puree 1 peeled and pitted mango, 1 medium peeled and chopped shallot, 1 sliced green onion, 1/4 cup rice vinegar, 2 tablespoons vegetable oil, 2 teaspoons sesame oil and 1/2 teaspoon salt in blender or food processor until smooth. Add 1 tablespoon fresh mint leaves and pulse until chopped.



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