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Posts Tagged ‘Pork Chops’

Mango Salsa

Mmmmm...Mango Salsa shown over a baked pork chop with white rice.

Mango Salsa is such a gourmet type of spread.  Whenever I hear the phrase thrown out I always think of some fancy restaurant using it as a toping for some work of food art.  Well in all truth creating a delicious mango salsa is super easy, rather in expensive and is sure to bring a positive light and many complements to any meal.  Use this with pork, poultry, seafood, beef, rice, chips, just about anything you’re in the mood to spice up.

Total Cost: $6.35

Feeds 4 – 6 people

Ingredient List:

  • Cumin – 1 table spoon
  • Oregano – 1 teaspoon
  • Salt – 1 table spoon
  • Pepper – 1 teaspoon
  • Cilantro – 4 oz (minced)
  • Lemon Juice – 2 oz
  • Apple cider vinegar – 2 oz
  • Mangos – 8oz (chopped)
  • Red Onion – ¼ diced
  • Red pepper – ½ diced
  • Jalapeno Peppers – 2 diced
  • Garlic – 1 clove (minced)
  • Sugar – 1 teaspoon
  • Tomato – 2 (diced)
  • Chili Powder – 1 teaspoon

 

Step 1: Prep Fruit and VegetablesDice up red onion, red pepper, tomatoes and mangos.  As far as the mangos go you can buy fresh mangos, cut them off the pit and then dice it up or you can buy pre cubed frozen mango and dice that smaller to fit your salsa.  I prefer the frozen mango chunks for ease.  Of course nothing is going to beat the taste of a fresh mango, but it is a bit work husking it from the pit and then dicing it.  Next take the jalapenos (I use the mildest because Im a little girl when it comes to hot spices, but you can select yours accordingly), cut in half, chop the top off, then remove all the seeds and insides with a spoon.  Dice the remaining jalapeno shell.  Mince the cilantro and garlic.  Place all prepped ingredients in a medium size bowl.

 

Step 2: Mix Wet IngredientsIn a measuring cup measure out and mix the apple cider vinegar and lemon juice (can be used from fresh lemons, but not necessary.  I currently have a lemon tree in my back yard so I have the pleasure of fresh lemons whenever I so desire).  Add the Cumin, Oregano, Salt, Pepper, Sugar, and Chili Powder and stir.

 

Step 3: Put it all togetherPour your concoction from step 2 in with your diced fruits and vegetables from step one and thoroughly stir together with a spoon.  Serve over whatever you wish to enjoy it with. 

Your finished Mango Salsa.

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Hawaiian Style Pork

Hawaiian Style Pork Roast
With White Rice

Pork is one of the undefined meats that people just don’t really know what to do with.  It is also one of the more affordable meats to cook with.  Luckily there are tons of seasonings and marinades out there to suit just about every taste.  This recipe is for when you are feeling like you need to take a vacation to Polynesia for the evening and you don’t even have to get on a plane.  I know when I need a mental vacation there is nothing like an exotic recipe to help get me there.  I have used a pork loin roast for this example but the recipe can be applied to chops, ribs or other cuts of pork.

Feeds 4-6 People

Total Cost – 12.65

Ingredient List:

  • Pork Loin Roast – 3-5lb
  • Pineapple – 8oz (Diced)
  • Pineapple Juice – 8oz
  • Brown Sugar – 1 cup
  • Salt – 2 Table Spoons
  • Pepper – 1 ½ Table spoons
  • Sugar – 2 Table spoon
  • Teriyaki Sauce  – 3 oz
  • Soy Sauce – 4 oz
  • Olive Oil – 2 oz
  • Thai Basil – 2 oz (Chopped)
  • Red Onion – 1/3 (Diced)
  • Ginger – 1 Teaspoon (minced)
  • Garlic – 1 Clove (minced)
  • Cayenne Pepper – Pinch
  • Green Onions – 3 oz (optional)(Chopped)

Step 1: Dry Rub Roast – In a bowl big enough to fit roast combine 1 cup of brown sugar, 2 table spoons of salt and 1 table spoon of pepper and mix together.  In roasting pan pour pineapple juice (6oz) around roast (do not pour it directly over the roast or your dry rub will be washed away in the bottom of pan).  Rub roast in spice mix till it is completely covered.  Put roast back into pan so that it is swimming in pineapple juice.  Bake in over for around One hour at 350.  Sugar will caramelize on top making it look burnt, don’t worry roast will be fine.

Step 2: Make the Glaze – In a medium boiling pot combine Teriyaki sauce, Soy Sauce, Pineapple juice (2 oz), Sugar (2 tablespoon), Salt (1 teaspoon), Pepper (1/2 teaspoon), Olive Oil, Thai Basil, Diced Pineapple (8oz), Cayenne Pepper, Ginger and Red Onion.  Bring to boil for three minutes while stirring then let simmer for 5-8 minutes.  Thicken Glaze with a slurry if desired. (to create a slurry dissolve 1/3 corn starch to the amount of liquid in glaze in just enough water to dissolve cornstarch.  Stir into glaze as it is cooling down.  Add as much as necessary to get desired thickness.  Note that sauce will thicken as it cools)

Step 3: Carve the Roast – Remove roast from oven.  The top and sides will looked blacked and burned this is the caramelized brown sugar I talked about in step one. Pull off a good portion of it or how ever much you desire to remove then cut roast.  Apply glaze from step 2 to finished product. Garnish with sliced green onions for both taste and look.


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