Mango Ale Pulled Pork Sliders

Mango Ale Pulled Pork Sliders

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Pulled Pork:

Ingredients:

4 pounds pork butt, trimmed of fat

1-12 oz bottle of  ale

1 tablespoon fresh grated ginger

1-11 oz can of mango nectar

2 tbsp brown sugar

1 tsp salt

1/2 tsp minced garlic

1/4 tsp freshly cracked pepper

1/2 tsp liquid smoke (optional)

1 dozen small rolls

Method:

In a medium sized bowl, whisk together peach nectar, brown sugar, salt, garlic, pepper, and liquid smoke. Set aside. In a roasting pan, or slow cooker place trimmed pork. Pour the bottle of ginger beer over the meat, and repeat with the peach mixture.

Cover, Bake at 300 for 4-5 hours. If using a slow cooker, cover, and cook on high for 5 hours, or on low for 10 hours.

When meat easily pulls apart, remove from pan, let it rest for 10 minutes.

Pull apart with forks and mix with Honey Mango Barbecue Sauce.

Honey Mango Barbecue Sauce:

Ingredients:

1 1/2 cups Ketchup

1/2 cup Mango chutney

1/2 cup apple cider vinegar

1/2 cup brown sugar

1/4 cup honey

1 tbsp honey mustard

1 tbsp Worcestershire sauce

2 tsp freshly ground black pepper

1/2 teaspoon minced garlic

Method:

Combine all ingredients in a medium sized sauce pan, simmer for about 1 hour or until reduced by half. Set aside until ready to use.

Black pepper Coleslaw:

Ingredients:

1 head, or 8 cups shredded cabbage

1/4 cup shredded carrot

1/2 cup mayonnaise

1/4 cup sour cream

1/4 cup milk

2 tbsp sugar

1 1/2 tbsp white vinegar

1 1/2 tbsp Spanish onion, grated

2 tsp freshly ground black pepper

1 1/2 tsp Hickory Mustard or honey mustard

1/2 tsp salt

Method:

In a large bowl, whisk together all ingredients except cabbage.

Stir in cabbage, and mix well.

Refrigerate until ready to use.

To make sliders:

Slice rolls in half. Lightly toast on low under broiler.

Top with Honey Mango Barbecue Pork and Black Pepper Coleslaw.

Serve immediately.

Makes 1-1/2 dozen sliders

Plum Tart with Mango Sauce

Plum Tart with Mango Sauce

Preheat oven to 350 degrees

6 plums , remove pit with melon baller and cut into 1/4 inch slices

Crust

2 cups flour

1/2 cup powdered sugar

1 tsp vanilla extract

1 cup butter

1/2 tsp. salt

1/2 tsp cinnamon

Filling

1 cup granulated sugar

3/4 cup heavy cream

1/2 cup almond paste

3 eggs

2 tsp. almond extract

In a bowl of food processor fitted with a metal blade place all crust ingredients and pulse until in forms dough. Press into a 12 inch tart pan and bake for 10 minutes . Remove from oven and set aside.

In a bowl of a food processor add the granulated sugar, almond paste, and cram . Blend until smooth. Ad eggs while motor is running along with almond extract.  Blend until well combined and pour into crust. Place the sliced plums in decorative pattern on top on filling. Place tart on sheet pan and bake for about 25-30 minutes until filling is set. Serve warm or at room temperature.

Mango Dessert Sauce

1 mango, peeled, seeded and finely chopped

2 teaspoons cornstarch

2 teaspoons sugar

Dash ground nutmeg or cinnamon

Puree mango in food processor or blender until smooth. In a saucepan combine puree with cornstarch and sugar. Bring mixture to boiling, stirring constantly. Reduce heat, cook and stir for 1 to 2 minutes more. Remove from heat; stir in nutmeg or cinnamon. Use warm or cover and chill for up to several days.

Chocolate Black Bean Soup with a garnish of Creme Fraiche, Mango Relish and Cilantro Puree

Chocolate Black Bean Soup with a garnish of Creme Fraiche, Mango Relish and Cilantro Puree

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1 1/2 lbs dried black beans

1 smoked ham hock

3 bay leaves

8-10 cups water

2 tablespoons olive oil

1 large onion, diced

2 jalapenos, seeded and finely diced

6 cloves garlic, minced

1/2 tsp cinnamon

2 tablespoons chile powder

2 tablespoons cumin

zest of 1 orange

1 cup red wine

1 cup bitter sweet chocolate, chopped

2 tsp cayenne sauce

salt and pepper , to taste

1 lb linguica

creme fraiche or sour cream for garnish

mango relish for garnish

cilantro puree for garnish

In a large soup pot over medium high heat, combine the beans, ham hock, bay leaves and 8 cups water. Bring to boil and simmer until beans are tender. Remove bay leaves and ham hock. Set ham hock aside and allow to cool, when cool pick the meat from hock.

About 30 minutes before beans are tender, heat oil in saute pan and saute cut up linguica, onions, jalapenos and garlic until tender. Add the cinnamon, cumin, chile powder, orange zest and red wine, reduce wine by half. Add to beans along with ham hock meat and stir in chocolate. Add the cayenne sauce, and salt/pepper, to taste.

Ladle into soup bowls and garnish with creme fraiche, mango relish and cilantro puree.

Mano Relish

2 mangoes, peeled and diced

1 small onion, diced

1 tablespoon fresh ginger, peeled and chopped

2 cloves garlic, chopped

1 tablespoon rice wine vinegar

juice from 1 lime

1 tablespoon chopped chives

1 tsp chile sauce

soy sauce, to taste

Combine all ingredients and mix well.

Cilantro Puree

1/2 cup cilantro

1/2 baby spinach leaves

1 cup olive oil

Add all ingredients to the bowl of a food processor and blend until well combined and smooth. Keep refrigerated.

Mango Cupcakes filled with Mango Curd topped with Mango Cream Cheese Frosting, tropical goodness in every bite

Mango Cupcakes filled with Mango Curd topped with Mango Cream Cheese Frosting

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Mango Curd:

15 oz. mango , pureed

1/2 cup sugar

3 tablespoon limes juice

4 egg yolks

2 tablespoon butter

1/4 tsp salt

Cupcakes:

2 3/4 cups flour

3 tsp. baking powder

1/2 tsp. salt

3/4 cup shortening

1 2/3 cup sugar

5 egg whites

1 1/2 tsp. vanilla

3/4 cup mango nectar

1/2 cup milk

zest from 1 lime

Mango Cream Cheese Frosting:

8 oz. cream cheese, room temperature

1/3 cup butter, room temperature

1 1/2 tsp. vanilla

6 cups powdered sugar

zest from 1 lime

Enough mango curd to create the correct frosting consistency

Enough diced mango for garnish

Mango Curd:

Whisk together the egg yolks and sugar together . Add to a saucepan the egg yolk mixture, lime juice, mango puree and salt. Over medium heat, stirring constantly until thickened. Remove from heat and stir in butter until melted. Set aside to cool.

Cupcakes:

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners; set aside.

In a bowl combine the flour, baking powder and salt , whisk and set aside. In a mixing bowl combine the sugar, zest and shortening and beat for 3 minutes. Add the vanilla and egg whites one at a time combining well with each addition. Alternately add the flour with the milk and mango puree  to the shortening mixture. Beat until just combined. Scoop evenly into baking cups. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to set 5 minutes before removing from pans. Remove to cooling racks to cool completely. Once cooled, using a apple corer, core out the center of each cup cake and fill with mango curd.

Mango Cream Cheese Frosting:

Combine the cream cheese and butter and beat until fluffy. Add the vanilla, zest  along with enough mango curd to make frosting spreadable. Pipe onto filled cupcakes and garish with diced mango.

Mango Chicken Farfalle. The feel of the tropics.

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1 lb. farfalle, cooked in salted water to al dente

1 green bell pepper, julienned

1 red bell pepper, julienned

1/2 red onion, diced

1 jalapeno, minced

3 tablespoons fresh ginger, minced

3 cups cooked seasoned chicken, shredded

Olive oil

1 generous cup fresh baby spinach

1/2 cup sliced green onions

2 mangoes, diced

3 tablespoons brown sugar

2 tablespoons red wine vinegar

1 cup grated mozzarella

8 oz. Camembert, frozen and grated

pasta water, as needed

1 sprig cilantro, chopped

1 sprig mint, chopped

salt and pepper; to taste

Add a small amount of olive oil to a heavy bottomed pot and cook onions and peppers until softened. Add the remaining ingredients except pasta water over medium heat and gently toss until combined. Add just enough pasta water to create a light sauce.