Pork and Mango Skewers

In the words of Neil Diamond, "Hello again, hello!" It's been weeks since I've posted, but for a great reason. I accepted a new full time position with a great local company, Priority One Financial Services. It's a great place to work. In fact it was named as one of Tampa Bays Best Places to Work by the Tampa Bay Times. I'm having a great time learning about boat and RV financing, but the hours have created a challenge for cooking dinner. It's one of my favorite things to do in the whole wide world, but I'm working until 7:00 PM. Even though Pup Daddy and I are used to eating fairly late, my usual habit of sipping a glass of wine for an hour before starting dinner would leave us eating at 9:30. This would be a real problem because we are asleep by then! Over the last several months I have gotten out of the habit of planning our meals for the week and shopping for groceries on the weekend. I've enjoyed deciding day to day what I wanted to eat, but now planning ahead is a must. I'm going to try to make more slow cooker meals. I'm also looking for recipes that I can prep in the morning and leave in the fridge for Pup Daddy to put in the oven when he gets home from work. I hope I'll have some great new recipes to post in the next few months.
 
When I made these pork and mango skewers, from FineCooking.com last night, it was Saturday, so I didn't think about prep ahead. You could definitely get them ready ahead of time so all you have to do when you come home is fire up the gas grill and cook them. You can find the prep ahead directions at the end of the recipe. The marinade for the pork is slightly spicy and very delicious. The mango adds just the right amount of sweetness and tanginess (is that word?) You could substitute just about any fruit you can think of. You could also swap out the pork for chicken or fish.
 

Start by soaking your wooden skewers in water for at least a half an hour. Next cut your pork tenderloin into 1 inch chunks and marinating it in the first eight ingredients for 1 - 8 hours. Peel and cut your mango into 1 inch pieces. Thread them onto your skewers and cook on your gas or charcoal grill.
 
 
You should try these soon.

Ingredients
1/4 cup fresh orange juice
2 Tbs. fresh lime juice
2 Tbs. canola oil; more for the grill
2 tsp. dark brown sugar
2 tsp. pure ancho chile powder
2 medium cloves garlic, minced
Pinch crushed red pepper flakes
Kosher salt
1 lb. pork tenderloin, trimmed and cut into 1-inch cubes
2 medium ripe mangos, peeled, pitted, and cut into 1-inch cubes
8 skewers, 10 inches or longer, soaked in water for 30 minutes if wooden
1 Tbs. chopped fresh cilantro

Directions
In a medium bowl, whisk the orange juice, lime juice, oil, sugar, ancho powder, garlic, pepper flakes, and 1/2 tsp. salt.
Add the pork, toss to coat, cover, and refrigerate for at least 1 hour or up to 4 hours.
Thread the pork and mango cubes onto the skewers, alternating them and beginning and ending with a piece of pork. Each skewer should have about 5 pieces of pork and 4 pieces of mango.
Prepare a medium gas or charcoal grill fire. Scrub the grill grate with a wire brush and then wipe clean with a paper towel dipped in oil. Cook the skewers, turning once, until the meat is browned on the outside but still slightly pink in the center, about 8 minutes. Serve garnished with the cilantro.

Prep Ahead Directions
Soak skewers for 30 minutes to overnight. Cut pork into cubes and thread onto skewers. Marinate pork on skewers for up to 8 hours. Just before cooking, peel and cut mango into cubes. Thread them onto skewers. Grill and and remove pork and mango from skewers to serve.

 

Kickin' Collard Greens

I'm a southern girl, born and bred, and I love southern food. That includes collard greens. I was blessed this week to have one of Pup Daddy's colleagues give us fresh collards from her home garden. Pup Daddy even found this recipe for them on AllRecipes.com. Even though I'm from a southern girl and love collards I've never made them before and thought it would be very difficult. I was so wrong. It does take some time...prepping the greens and cooking them on low heat for quite a while, but they are not difficult. This recipe is so delicious. You should try it soon!

Directions
1 tablespoon olive oil

3 slices bacon

1 large onion, chopped

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon pepper

3 cups chicken broth

1 pinch red pepper flakes

1 pound fresh collard greens, cut into 2-inch pieces

 

Ingredients

 

 

Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender. (I cooked mine about an hour and a half.)

Asian Chicken Lettuce Wraps

Yep, I'm still looking for ways  use up the abundance of Romaine from my garden. These lettuce wraps were a great way to use up about 6 leaves. Even though I didn't use up much lettuce, they were easy and delicious. Served with some Basmati or Jasmine rice they are a perfect light meal.
 






Ingredients
6  Romaine, Boston, bibb or butter lettuce leaves
1/2  pound  chicken breast, cooked and finely chopped
1/2  large onion, chopped
1 tablespoons minced garlic
1/2 tablespoon sodium soy sauce
1 TB cup hoisin sauce
1 teaspoons minced fresh ginger
1/2 tablespoon rice wine vinegar or red wine vinegar
1 teaspoons Asian chili pepper sauce (see Note)
4 oz sliced water chestnuts, drained, finely chopped
2  green onions, thinly sliced
1 teaspoons Asian sesame oil
 
Directions
Rinse lettuce leaves, keeping them whole. Set aside to drain.

Cook onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce in a large skillet over medium heat. Add chicken, water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes.

Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco.

Dipping Sauce
Combine 1/3 cup soy sauce, 1/3 cup rice wine vinegar, 1 TB Asian chili sauce, 1/3 cup sugar or Splenda, 1 TB grated fresh ginger.