Thank goodness for friends! I think it's become rather obvious to all of them that this kitchen renovation is taking a toll on me. Just in case you're wondering about the lack of posts; I've pretty much given up any attempt to cook and especially bake. In addition to the sawdust and plaster dust I'm constantly working to remove from my house, I've been painting windows, radiators and walls. I am just plain tired. We've been eating out, a lot. Dinner invitations are greatly appreciated by me and my family.
Last weekend we were invited for dinner with Jan and Mike. We enjoyed a beautiful evening dining al fresco.
Jan's kitchen is a great place to hang out!
Pork tenderloin and mango threaded onto wooden skewers and grilled; served with a cilantro couscous... delicious!
Ancho-Marinated Pork and Mango Skewers
recipe from Fine Cooking's GRILLING 2010
Serves 4 (2 skewers per person)
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons canola oil; more for the grill
• 2 teaspoons dark brown sugar
• 2 teaspoons pure ancho chile powder
• 2 medium cloves garlic, minced
• Pinch of crushed red pepper flakes
• Kosher salt
• 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
• 8 skewers, 10-inches or longer, soaked in water for 20 minutes if wooden
• 1 tablespoon chopped fresh cilantro
In a medium bowl, whisk the orange juice, lime juice, oil, sugar, ancho powder, garlic, pepper flakes, and 1/2 teaspoon salt.
Add the pork, toss to coat, cover, and refrigerate for at least 1 hour or up to 4 hours.
Thread the pork and mango cubes onto the skewers, alternating them and beginning and ending with a piece of pork. Each skewer should have about 5 pieces of pork and 4 pieces of mango.
Prepare a medium gas or charcoal grill fire. Scrub the grill grate with a wire brush and then wipe clean with a paper towel dipped in oil. Cook the skewers, turning once, until the meat is browned on the outside but still slightly pink in the center, about 8 minutes. Serve garnished with the cilantro.