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.