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Thai Pork and Papaya with Whole-Wheat
Couscous

Monday, February 6th, 2012

INGREDIENTS

  • 1 cup whole-wheat couscous
  • 1 medium onion; chopped
  • 1 yellow bell pepper; chopped
  • 1 tspn. extra virgin olive oil
  • 2 tspn. soy sauce
  • 1 tspn. ginger; finely grated
  • 1 tspn. garam masala
  • 3 garlic cloves; minced
  • ½ lb. pork tenderloin; sliced into ½-inch – 2-inch strips
  • Juice & zest of 1 lime
  • ¼ cup cilantro; minced
  • 1 lb. papaya; peeled, seeded & cut into ½-inch cubes
  • ½ tspn. black sesame seeds

INSTRUCTIONS

In a medium pot over medium-high heat, bring 1½ cups of water to a boil. Add the couscous, cover with a lid and remove from heat. Let sit for 5 minutes, uncover and fluff with a fork. Set aside. In a medium dutch oven over medium heat, add the extra virgin olive oil. Sauté the onion and bell peppers until translucent, about 5 minutes. Add the garlic, and cook for another minute. Add soy sauce, ginger and strips of pork, and let cook for 5 minutes. Stirring occasionally. Remove skillet from heat and stir in lime juice and cilantro. Place 1 cup couscous onto each of 4 plates. Top each with 2 oz. of the pork mixture, ½ cup papaya, and 1 Tbs. skillet juices. Garnish with reserved papaya seeds if desired.

Mako Shark Tacos with Papaya & Coconut Salsa

Friday, September 23rd, 2011

INGREDIENTS

For the Salsa:

  • 1½ cups papaya; chopped & peeled
  • 1 cup red bell pepper; finely chopped
  • 1/3 cup red onion; chopped
  • 2 Tbsp. unsweetened coconut; toasted
  • 1 Tbsp. fresh cilantro; chopped
  • 2 Tbsp. fresh lime juice
  • 2 tspn. jalapeño pepper; minced & seeded
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. honey
  • ¼ tspn. salt

For the Fish:

  • 1 lb. Mako shark; skin removed
  • 2 Tbsp. fresh lime juice
  • ¼ tspn. salt
  • ¼ tspn. black pepper
  • 1/3 cup panko (Japanese breadcrumbs)
  • 2 Tbsp. canola oil
  • 8 (6-inch) yellow corn tortillas
  • 2 cups red cabbage; finely shredded
  • 8 tspn. sour cream
  • 8 lime wedges

INSTRUCTIONS

To prepare salsa, combine the first 10 ingredients; let stand 30 minutes. Place fish in a shallow dish; drizzle with 2 Tbsp. juice. Cover and marinate in refrigerator for 30 minutes; turning fish occasionally. Remove fish from marinade, discard marinade, and pat fish dry with paper towels. Sprinkle fish with ¼ tspn. salt and ¼ tspn. black pepper. Dredge fish in panko, gently pressing to adhere. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan. Cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Cut fish into chunks. Heat tortillas according to package directions. Divide fish evenly among tortillas. Top each with ¼ cup cabbage, 1/3 cup salsa, 1 tspn. sour cream, and 1 lime wedge. Serve immediately.

Mako Shark Tacos with Papaya and Coconut Salsa

Monday, April 18th, 2011

INGREDIENTS

Papaya and Coconut Salsa

  • 1½ cups chopped, peeled papaya
  • 1 cup finely chopped red bell pepper
  • 1/3 cup chopped red onion
  • 2 tablespoons unsweetened coconut, toasted
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 teaspoons minced seeded jalapeño pepper (about 1 small)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • ¼ teaspoon salt

Shark

  • 1 pound Mako shark, skin removed
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1/3 cup panko (Japanese breadcrumbs)
  • 2 tablespoons canola oil

Remaining ingredients

  • 8 (6-inch) yellow corn tortillas
  • 2 cups finely shredded red cabbage
  • 8 teaspoons sour cream
  • 8 lime wedges

PREPARATION

To prepare salsa, combine the first 10 ingredients; let stand 30 minutes.

To prepare fish, place fish in a shallow dish; drizzle with 2 tablespoons juice. Cover and marinate in refrigerator 30 minutes, turning fish occasionally.

Remove fish from marinade, discarding marinade; pat fish dry with paper towels. Sprinkle fish with ¼ teaspoon salt and ¼ teaspoon black pepper. Dredge fish in panko, gently pressing to adhere. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Cut fish into chunks.

Heat tortillas according to package directions. Divide fish evenly among tortillas. Top each with ¼ cup cabbage, 1/3 cup salsa, 1 teaspoon sour cream, and 1 lime wedge. Serve immediately.

Papaya and Crab Salad

Tuesday, March 29th, 2011

Papayas are ripe when they are slightly soft to the touch, with mostly yellow skin. They can be stored in the refrigerator for a day or two.

INGREDIENTS (Serves 4)

  • 1 cup papaya, cut into cubes
  • 1 teaspoon grated, peeled, fresh ginger
  • 3 tablespoons fresh lime juice
  • 2 tablespoons light vegetable oil
  • ¼ teaspoon coarse salt
  • 2 large Belgian endives, cut into matchsticks (about 3 cups)
  • 1¼ cups very thinly sliced English cucumber or regular cucumber
  • ¾ cup jumbo lump crabmeat, picked over

METHOD

Whisk together ginger, lime juice, oil, and salt in a medium bowl. Add endive, cucumber, papaya cubes, and crabmeat; gently toss until evenly coated with dressing.

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