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preheat grill. Reduce heat to medium. Adjust for
indirect cooking. Place pork on greased rack on
unheated side of grill. Cover; grill as above.) Remove
pork from grill; tent with foil and let rest
15
minutes.
3
.
To serve, cut pork into very thin slices and place
on a platter. Top with Pineapple and Papaya Salsa,
pumpkin seeds, and cilantro sprigs. Makes 6 servings.
e a c h s e r v i n g
(with l/2 cup Pineapple and Papaya
Salsa
)
267
cal,
9
g fat,
98
m gchol,
584
mg sodium,
11
g carb,
2
gfiber,
34
gpro.
P in e a p p le
a n d P a p a y a S a ls a
s t a r t t o f i n i s h
20 min.
8
oz. fresh pineapple, cut in V^-inch dice
(about IV2 cups)
8
oz. papaya, peeled and cut in '/► -inch dice
(about 1
Vi
cups)
2
green onions, trimmed and thinly sliced
*/.
cup chopped fresh cilantro
1
tsp. finely shredded lime peel
1
Tbsp. freshly squeezed lime juice
1
Tbsp. olive oil
In a large bowl gently toss together all ingredients.
Season to taste with
salt.
S ta c k e d S w e e t C o rn , B e a n ,
a n d B e e f C a s s e ro le
p r e p
45
min.
b a k e
20
min.
s t a n d
10
min.
o v e n
375
°F
2
ears fresh corn on the cob
8
oz. lean ground beef
7
oz. uncooked chorizo sausage
1
15
-oz. can pinto beans, rinsed and drained
1
Tbsp. extra-virgin olive oil
1
small yellow onion, chopped
1
large yellow sweet pepper, chopped
2
cloves garlic, minced
%
cup bottled chunky green salsa
1
Tbsp. chili powder
2
tsp. ground cumin
l/ 4
tsp. cayenne pepper
4
8- to
9
-inch flour tortillas
1
V2
cups shredded Cheddar or Monterey Jack cheese
Sour cream (optional)
Chopped tomatoes and cilantro (optional)
1
. Preheat oven to
375
°F. Cut corn from cobs; set
aside. Grease a
9
-inch springform pan, large oven-
going platter, or 12-inch pizza pan; set aside.
2
. In a large skillet cook beef and chorizo until
brown and cooked through, breaking up any large
pieces with a spatula; drain fat. Add beans to beef
mixture and heat through. Cover and keep warm.
3
. In another large skillet, heat olive oil over
medium heat. Add onion, sweet pepper, and garlic.
Cook, stirring occasionally until tender, about
10
minutes. Add corn, salsa, chili powder, cumin,
and cayenne. Cook
5
minutes, stirring occasionally.
4
. Place two of the tortillas in prepared pan. Top
with meat mixture. Reserve
%
cup of cheese. Divide
the remaining
V/4
cups of cheese in half; sprinkle
one half on the meat mixture. Add another tortilla,
vegetable mixture, and remaining half of cheese.
Add final tortilla. Cover loosely with foil. Bake
10
minutes. Uncover and sprinkle with reserved
V4
cup of cheese. Bake
10
minutes more. Let stand
10
minutes. Remove sides if using springform pan.
Top with sour cream, tomatoes, and cilantro. Slice
with a serrated knife. Makes 6 servings.
e a c h s e r v i n g
514
cal,
3 0
gfat,
82
m gchol,
890
mg
sodium,
33
g carb, 6 gfiber,
3 0
gpro.
F is h T a c o s
These tacos are seasoned with shredded orange and
lime peel. Use the citrus juices for the slaw,
below.
p r e p
25
min.
b a k e
10
min.
o v e n
400
°F
IV2 lb. fresh or frozen cod or halibut fillets,
thawed and cut into 1-inch pieces
2
fresh tomatillos, cut into V
4
-inch pieces (2 cups)
(see Tomatillos,
right
)
2
tsp. olive oil
1
clove garlic, minced
Vz
tsp. finely shredded orange peel
V2
tsp. finely shredded lime peel
12
6-inch corn tortillas
1
recipe Cabbage and Chile Pepper Slaw,
below
CUMIN
Whole cumin seeds,
above
at left, are
similar in shape
to caraway seeds.
Cumin has an earthy,
aromatic, peppery
flavor and is a
familiar ingredient
in Mexican dishes.
Store both whole and
ground seeds in a
cool, dry place up
to 6 months.
1
. Preheat oven to
400
°F. In bowl toss together fish,
tomatillos, oil, garlic, orange peel, and lime peel.
Season with
salt
and
black pepper;
set aside.
2
. Cut six
12
-inch-square sheets of foil. Place one-
sixth (about
ZA
cup) fish mixture in center of each
square. Fold diagonally in half in a triangle. Fold
edges two or three times to make a packet. Place
packets in single layer on a large baking sheet.
3
. Bake fish
10
to
12
minutes, until packets puff
slightly (carefully open a packet to check fish
doneness; fish should flake easily with a fork).
Meanwhile, in dry skillet warm tortillas over medium-
high heat until soft, about
15
seconds per side.
4
. To serve, divide fish mixture between two
tortillas. Top with Cabbage and Chile Pepper Slaw.
Serve immediately. Makes 6 servings.
e a c h s e r v i n g
(with Cabbage and Chile Pepper Slaw)
341
cal,
13
g fat,
36
m gchol,
293
mg sodium,
30
g carb,
5
gfiber,
2 8
gpro.
a n d C h ile P e p p e r
Serve with Fish Tacos,
above.
s t a r t t o f i n i s h
15
min.
C abbage
S la w
TOMATILLOS
Tomatillos are the
main ingredient in
salsa verde (aka green
salsa) and have a mild
lemony flavor that
can be acidic when
raw. They resemble
small green tomatoes
in thin papery husks.
Select tomatillos that
are firm with dry,
tight-fitting husks.
5
oz. green cabbage, thinly shredded
(1
lA
cups)
V2
cup thinly sliced red onion
1
poblano or pasilla pepper, halved crosswise,
seeded, and thinly sliced (See Hot Peppers,
page
184
)
1
carrot, peeled and shredded
l 8 6
B E T T E R H O M E S A N D G A R D E N S j
M A Y 2 0 1 1 |
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