In article <[email hidden]>, Michael Odom
Quoted message said:I picked up a couple of port loin medallions at the store today.
Okay, I got four. But they were little ones. This is what I did:I made a marinade of sambal oelek, Thai red curry powder, cumin, lime
juice, nuoc mam, lime zest, honey, shredded fresh mint, and black
pepper. Pork got the treatment.I chopped three garlic cloves and zapped them in some olive oil spiked
with cumin in the microwave. Three sequential 30-second blasts with a
couple of beats in between. Instant mojo, so to speak.I fired up the grill and charred a poblano chile black and set it into
a bag to steam with the residual heat. When it had cooled enough to
handle, I peeled, cored and chopped it. I buzzed the chile with the
mojo (of sorts), some lime juice, and a few scoups of yogurt. Salt,
too.Next I seared the pig meat, burning off much of the hot stuff on all
sides. Then I let it rest a few moments while I chopped a mango and
an avocado and tossed them with some olive oil, salt and lime juice.I served the pork sliced into rounds and drizzled with the
poblano/yogurt sauce. Left over kale and slaw and the mango/avocado
salad on the side.Happy Cinco de Mayo!
modom
Modom, if I gave you a coupla jars of jam or something, would you come
to my house and cook? I could juice it up with a pan of brownies.
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05