SWEET AND TANGY GRILLED PORK TENDERLOIN
Serves 4 to 6.
Note: From JeanMarie Brownson.
• 1/2 recipe Sweet and Tangy Ginger Soy Marinade (see recipe)
• 2 pieces (about 1 lb. each) trimmed pork tenderloin
• Fresh cilantro sprigs
Directions
Put marinade into a plastic food bag or shallow baking dish. Add pork to the marinade; turn to coat. Refrigerate, covered, at least 30 minutes or up to 4 hours.
Prepare a charcoal grill or heat a gas grill to medium heat. Remove pork from marinade; place on grill directly over heat source. Cover grill; cook, 10 minutes. Turn tenderloin; move to a cooler section of the grill. Continue grilling until an instant-read thermometer registers 135 degrees in the thickest portion, usually 10-15 minutes more.
Remove to a cutting board; let rest 10 minutes. Serve thinly sliced and garnished with cilantro.
SWEET AND TANGY GINGER SOY MARINADE
Makes a generous 1/2 cup.
Note: From JeanMarie Brownson.
• 2 large shallots, finely chopped
• 4 garlic cloves, finely chopped
• 1/4 c. soy sauce
• 2 tbsp. tamarind pulp or 1/4 c. fresh lemon juice
• 2 tbsp. grated fresh ginger or refrigerated ginger purée
• 2 tsp. ground coriander
• 2 tsp. sugar
• 1 tsp. salt
• 1 tsp. ground cumin
• 1/2 tsp. cayenne pepper, optional
Directions
Mix all ingredients in a jar with a tight-fitting lid. Refrigerate, covered, up to 2 weeks.
ROMAINE, SPINACH, MANGO AND CILANTRO SALAD
Serves 4 to 6.
Note: From JeanMarie Brownson.
• 1 head (8 oz.) romaine, core removed, cut crosswise into 1/2 -in. wide strips
• 6 c. (5 oz.) fresh baby spinach leaves
• 2 firm mangoes, peeled, finely julienned
• 1/2 c. chopped fresh cilantro
Dressing:
• 1 1/2 tbsp. Asian sesame oil
• 3 tbsp. unseasoned rice vinegar
• 1 tbsp. light soy sauce
• 1 tbsp. vegetable oil
• 1 tsp. chili powder
• 1 tsp. sugar
• 1/4 tsp. salt
• 1/8 tsp. crushed red pepper flakes, optional
Directions
Mix romaine, spinach, mangoes and cilantro in large salad bowl. Mix dressing ingredients in a jar with tight-fitting lid. (Dressing can be stored in the refrigerator for a week or more; use at room temperature.) Toss salad with dressing just before serving.
RED CHILE CHICKEN
Serves 4 to 6.
Note: From JeanMarie Brownson.
• 2 lb. boneless skinless chicken thighs or breasts, or thin pork chops
• 1/2 recipe Spicy Garlicky Red Chile Marinade (see recipe)
• Chopped fresh green onions, for garnish
• Sesame seeds, for garnish
Directions
Put chicken into a shallow baking dish. Smear marinade over all sides to coat it well. Refrigerate for 30 minutes, if desired.
Prepare a charcoal grill or heat a gas grill to medium-high heat. Place chicken on grill, directly over heat source. Cover grill; cook 7 minutes. Flip meat; continue grilling until meat feels almost firm when pressed, 5 to 8 minutes more. Serve sprinkled with green onions and sesame seeds.
SPICY GARLICKY RED CHILE MARINADE
Makes about 1 cup.
Note: From JeanMarie Brownson.
• 6 tbsp. Asian chile paste with garlic
• 1/4 c. sugar
• 2 tbsp. soy sauce
• 2 tbsp. unseasoned rice vinegar
• 2 tbsp. Asian sesame oil
• 6 garlic cloves, crushed
• 2 tbsp. grated fresh ginger or refrigerated purée
Directions
Mix all ingredients in a jar with a tight-fitting lid. Refrigerate, covered, up to 2 weeks.
