8 (3-inch) soft molasses cookies
1 large mango, peeled, pitted and sliced
Optional toppers: caramel sauce, toasted coconut, chopped
Toast marshmallows on long metal skewers over hot coals until
golden brown on the outside and soft on the inside. Place
marshmallows on four cookies (2 marshmallows per cookie) and top
with mango slices. Drizzle with caramel sauce and sprinkle with
coconut and nuts, as desired. Top with remaining cookies.
Makes 4 servings
S'mores are the standard for camping trips, but these fruit
S'mores bring the tropics and are anything but standard.
pork chops,1 1/2-inch thick
8 strips bacon
1/2 cup soy sauce
1/2 cup fresh lime juice
1 1/2 teaspoons cayenne pepper
2 to 3 cloves fresh garlic, minced
Spicy Mango-Basil Relish (recipe follows)
Wrap 2 strips of bacon around the outside edge of each pork chop, securing
in several places with toothpicks. Mix together the soy sauce, lime juice,
cayenne pepper and garlic. Reserve half of the mixture for basting and
place half in a shallow baking dish. Add pork to dish and turn to coat
both sides. Cover and refrigerate for at least 1 hour, turning pork
occasionally. (Marinate longer for more flavor.) Remove from marinade,
discard marinade, and place pork on grill over medium coals. Cook for 12
to 16 minutes total, basting with reserved marinade several times, until
pork is 160°F., as measured with an instant-read thermometer. Serve with a
large dollop of Spicy Mango-Basil Relish.
Makes 4 servings
Spicy Mango-Basil Relish: In a small bowl stir together 1 peeled, pitted
and chopped mango, 2 tablespoons fresh lime juice, 2 tablespoons chopped
fresh basil and 1/4 teaspoon cayenne pepper.
Tropical and light, grill these bacon-wrapped chops for a summer meal.
Serve with grilled seasonal vegetables and steamed rice.
Thai Pork and Mango Salad
with Mango-Mint Dressing
1 pork tenderloin (about 1 pound)
Salt and freshly ground pepper
2 tablespoons Thai red curry paste
4 cups shredded coleslaw mixture (cabbage and carrots)
4 cups chopped romaine
1 chopped baby bok choy (dark green leaves only)
2 large ripe mangos, peeled, pitted and diced
1 cup matchstick pieces red bell pepper
2 tablespoons thin matchstick pieces peeled fresh ginger
Mango Mint Dressing (recipe follows)
Season pork lightly with salt and pepper, then rub curry paste onto the
surface of the meat. Grill over medium coals for 20 to 25 minutes or until
pork has an internal temperature of 160°F., as measured with an
instant-read thermometer. Remove from grill and let cool slightly. Cut
into strips and place in a large bowl with coleslaw, romaine, bok choy,
mango, red pepper and ginger. Drizzle with dressing and toss well to coat.
Makes 4 to 6 servings
Mango-Mint Dressing: Puree 1 peeled and pitted mango, 1 medium peeled and
chopped shallot, 1 sliced green onion, 1/4 cup rice vinegar, 2 tablespoons
vegetable oil, 2 teaspoons sesame oil and 1/2 teaspoon salt in a blender
or food processor until smooth. Add 1 tablespoon fresh mint leaves and
pulse until mint is chopped.
Mango and mint make a zippy dressing for this Thai salad. Simply serve
with breadsticks and a tall glass of iced tea.
Carribean Beef Burgers
with Mango Salsa
pounds ground beef (80%
tablespoons Caribbean jerk seasoning
large mango, peeled,
coarsely chopped (about 1 cup)
tablespoon chopped fresh
tablespoon chopped green
tablespoon finely chopped
seeded jalapeño pepper
tablespoon fresh lime
Combine ground beef and
jerk seasoning in large bowl, mixing lightly but thoroughly. Shape
into four 3/4-inch thick patties.
Place patties on grid
over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes to
medium (160°F) doneness, until not pink in center and juices show no
pink color, turning frequently. Season with salt, as desired.
Meanwhile combine salsa
ingredients in medium bowl, mixing lightly. Serve burgers with salsa.
information per serving: 374 calories; 23 g fat (9 g saturated fat; 10
g monounsaturated fat); 116 mg cholesterol; 517 mg sodium; 8 g
carbohydrate; 0.8 g fiber; 33 g protein; 6.8 mg niacin; 0.5 mg vitamin
B6; 3.5 mcg vitamin B12; 3.3 mg iron; 27.7 mcg selenium; 8.0 mg zinc.
onions, white part only, cut into 1-inch pieces
country Dijon-style mustard
tablespoons fresh lime juice
bottled minced or fresh crushed garlic
ground red pepper
shallow bowl, combine marinade ingredients; whisk until blended.
Remove and reserve 1/2 cup for basting. Trim fat from beef steak; cut
into 1-1/2-inch cubes. Add beef to remaining marinade in bowl; toss to
coat. Cover and marinate in refrigerator 20 minutes.
beef from marinade; discard marinade. Alternately thread an equal
amount of beef and green onion pieces onto each of four 12-inch metal
skewers on grid over medium, ash-covered coals. Grill, uncovered, 10
to 12 minutes for medium rare to medium doneness, basting frequently
with reserved 1/2 cup marinade and turning occasionally. Serve