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ISLAND-STYLE PORK BURRITOS WITH PINEAPPLE SALSA

Serve any leftover salsa with grilled or broiled seafood 
or poultry.

MARINADE  1/4 cup vegetable oil  2 tablespoons soy sauce 
 1 tablespoon dark rum  2
teaspoons dark Oriental sesame oil  1 small onion, sliced 
 1 pound pork tenderloin

STICKY RICE  1 cup long-grain white rice (not converted) 
 2 tablespoons rice-wine
vinegar

BEANS  1 can (about 16 ounces) black beans, rinsed and 
drained  1/2 teaspoon Chinese
five-spice powder

 6 burrito-size flour tortillas, softened according 
to package directions  2 cups Grilled
Pineapple Salsa (recipe follows)   1/2 cup sliced scallions

1. Put all marinade ingredients in a gallon-size zipper-type 
food bag. Shake to mix, then
add pork, seal tight and marinate in refrigerator overnight. 
 2. Bring rice and 2 cups
water to boil in a heavy saucepan. Reduce heat to low, 
cover and cook 15 to 20 minutes
until all water is absorbed. Remove from heat. Sprinkle 
with vinegar and toss with a
fork to coat. Cover to keep hot. 3. While rice cooks, 
remove pork from marinade. Broil
or grill, turning once, 15 minutes or until meat thermometer 
registers 160 F when
inserted in center. Cover loosely with foil to keep 
warm. 4. Mix beans with five-spice
powder. Heat in a saucepan or microwave.  5. To assemble: 
Thinly slice pork. Layer a
small amount of rice, then beans on each warm tortilla. 
Top with pork. Fold up bottom
of tortilla to partially cover filling, then fold sides 
in toward center. Roll up egg-roll
style. Top with Grilled Pineapple Salsa and scallions. 


* Serves 6. Per serving: 585 cal, 28 g pro, 84 g car, 
15 g fat, 53 mg chol, 640 mg sod.
Exchanges: 4 1/4 starch/bread, 1/2 vegetable, 1 1/4 
fruit, 2 medium-fat meat, 1 fat

GRILLED PINEAPPLE SALSA

If you're lucky, you'll find fresh pineapple, already 
peeled and cored, in your market's
produce section.

 1 ripe pineapple (about 3 pounds), peeled, cored and 
cut in 1-inch-thick slices  1/2 cup
chopped cilantro  1/4 cup each diced red bell pepper 
and sweet onion  1/4 cup chopped
fresh mint leaves  2 tablespoons mango puree or mango, 
peach or apricot jam   1
tablespoon lime juice   1 tablespoon Chinese chili sauce

Grill or broil pineapple slices 4 to 6 inches from heat 
source 5 to 6 minutes per side until
lightly browned. Cool, then cut in 1/4-inch dice. Mix 
with remaining ingredients in a
serving bowl. Makes 3 1/2 cups. 






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