so here it is again; another fantastic recipe from martha's kitchen. this comes from the june 07 issue from the "freeze it" section. in the back of her magazines she also has a section for menu pairing suggestions. that's how we came to have a mango with hearts of palm salad to start off this fantastic dish. the start was cool, fresh, crisp, and fruity while the main course was rich, spicey and hot. made for a terrific dinner!
Mango and Hearts of Palm Salad with Lime Vinaigrette
Prep: 15 minutes Total: 15 minutes
Ingredients
Serves 4.
1/4 cup fresh lime juice
4 teaspoons Dijon mustard
1 large mango, peeled, pitted, and cut into 1/2-inch wedges
1/2 small red onion, finely chopped
1 (14.5 ounces) hearts of palm, drained, halved lengthwise, and cut into 1-inch pieces
Salt and pepper
1 Boston lettuce, (about 8 ounces), washed and dried
Directions
In a small bowl, whisk lime juice and Dijon. Set vinaigrette aside.
In a medium bowl, toss mango, onion, hearts of palm, and half the vinaigrette; season with salt and pepper.
Evenly divide lettuce among four plates; top with mango mixture. Season with salt and pepper, and drizzle with remaining vinaigrette.
pork picadillo
stuff:
1T olive oil
1 sm onion
2 minced garlic cloves
salt & pepper
1/4c tomatoe paste
2 chipoltes in adobo sauce, chopped
1t chili or ancho powder
1/2t cinnamon
1/4t cloves
3# ground pork
28oz whole tomats in puree, cut
2T cider vinegar
1/2c rasins
make it:
1. in a 5q pot heat oil, garlic and onion over medium heat with s&p 3-5min
2. add tomat paste, chipoltes, chili powder, cinnamon, cloves and cook 1min. add pork, cooking til no longer pink, 7-8min
3. add tomats with puree and vinegar, boil, then simmer til thick (30-45m) while partially covered. add rasins. serve with rice.
it was so good! really; one of the best meals we've cooked recently. make it, it's great! and keep eating...
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