Grilled 'Fusion' Pork Chops

INGREDIENTS (Nutrition)

1/4 cup soy sauce
1/4 cup lime juice
1 tablespoon garlic paste
1 tablespoon ginger paste
4 (1-inch-thick) pork chops
1 tablespoon garam masala

DIRECTIONS

In a bowl, stir together soy sauce, lime juice, garlic, and ginger.
Place pork chops in a glass dish. Pour soy sauce mixture over chops. Cover, and refrigerate 2 to 3 hours, turning occasionally.
Preheat an outdoor grill for direct heat and lightly oil grate.
Place chops on the grill. As they cook, sprinkle with garam masala. Cook about 10 minutes on each side.

Tropical Grilled Pork Chops

INGREDIENTS (Nutrition)

1 clove garlic, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 pod cardamom seeds
1/2 teaspoon water, or as needed
1 teaspoon vegetable oil
1/4 cup rice wine vinegar
1/2 cup sugar
1 mango - peeled, seeded and chopped
1/4 teaspoon salt
1/2 teaspoon cilantro
2 teaspoons lemon juice
1 fresh jalapeno pepper, minced
1 1/2 cups unsweetened applesauce
3 pineapple rings, chopped
1 pinch white pepper

1/3 cup soy sauce
1/3 cup rice wine vinegar
6 pork chops




DIRECTIONS

With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.

Easy fruits salad

Ingredients:
2 cups fresh seedless grapes — whole or cut depending on size4 cups melon balls, cantaloupe or honeydew4 cups nectarines — peeled & sliced (or peaches)2 cups fresh blueberries2 cups fresh strawberries1 can sliced peaches — (16 oz) drained1 can pineapple spears or chunks — (16 oz) drained2 cans pear halves — (16 oz) drained
Directions:
1. Combine all fruits and chill.
2. To serve - arrange in a large bowl lined with romaine lettuce. Garnish with mint sprigs, edible flowers.

Cherry Waldorf Salad

INGREDIENTS
2 large apples, chopped
1 tablespoon lemon juice
2 celery ribs, chopped
1 cup pitted tart red cherries
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons honey
1/8 teaspoon salt

DIRECTIONS
In a large salad bowl, toss apples with lemon juice. Add the celery, cherries, cranberries and almonds.
In a small bowl, whisk the mayonnaise, sour cream, honey and salt until well blended. Pour over salad and toss to coat.
Cover and refrigerate for 1 hour before serving.

Apple Lettuce Salad

INGREDIENTS
1/2 cup unsweetened apple juice
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons vegetable or canola oil
4 1/2 teaspoons brown sugar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1 dash ground nutmeg
1 medium red apple, chopped
1 green apple, chopped
6 cups torn green leaf lettuce
6 cups torn red leaf lettuce

DIRECTIONS
In a large salad bowl, whisk the first 10 ingredients until blended. Add apples; toss to coat. Place lettuce over apple mixture (do not toss). Refrigerate; toss just before serving.
FOOTNOTE
Nutritional Analysis: One serving (1 cup) equals 50 calories, 2 g fat (trace saturated fat), 0 cholesterol, 41 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1/2 fruit, 1/2 fat.

Anise Fruit Bowl

INGREDIENTS
2 cups water
1 1/4 cups sugar
3 tablespoons lemon juice
2 tablespoons anise seed
1/2 teaspoon salt
12 cups assorted fresh fruit

DIRECTIONS
In a small saucepan, combine the water, sugar, lemon juice, aniseed and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove from the heat. Cover and refrigerate until chilled.
Strain syrup; discard aniseed. Place fruit in a large bowl; add syrup and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

Fruit salad

Strawberry Jam Tart - Dessert
INGREDIENTS (for 8 people)120 g of Sugar1 Egg70 g of Butter at room temperature250 of Flour8 g of Yeast for sweet300 g of Strawberry jam25 ml of Passito winePREPARATION TIME: 15 minutesCOOKING TIME: 30 minutesDIFFICULTY: mediumWINE: PassitoPREPARATIONPreheat the oven to 180° C. Put the flour, the sugar, the egg, the pieces of butter, the yeast and the wine in a bowl. Mix all together until you obtain a solid dough.Divide the dough in two parts: one large part is for the tart base and the other (50 g) for decoration. Dampen a sheet of baking paper and put it on the bottom of a cake tin of 24-cm diameter and 4-cm thick . Then roll out the first part of the dough 1 cm thick and cover the bottom and the sides of the tin. Spread on the surface of the dought the strawberry jam as shown in the picture below.Now roll out the second part of the dough on a table and cut it into thin strips. Then put them on the surface of the jam to decorate the tart.Bake for 30 minutes until the surface of the strips become golden.