Southwestern Corn Salad With Pork Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Dried ancho chile, (1 ounce)
1 1/2 ounce: Sun-dried tomatoes, (20)
Packed without oil,
2 cup: Boiling water,
1 tbsp: Olive oil,
1/4 cup: Minced red onion,
1: Garlic, minced
3 cup: Fresh corn kernels,
2 cup: Diced zucchini,
1/4 cup: Tequila,
1 tbsp: Minced fresh tarragon,
1/2 tsp: Salt,
1: Pork tenderloin, (1-pound)
3/4 tsp: Ground cumin,
1/2 tsp: Salt,
1/2 tsp: Pepper,
Vegetable cooking spray,
8 cup: Torn romaine lettuce,
Directions:
Remove stem and seeds from chile. Combine chile, tomatoes, and
boiling wate r; cover and let stand 20 minutes.
Drain, reserving 1/4 cup liquid.
Chop chile and tomatoes; set aside.
Heat oil in a large nonstick skillet over medium heat. Add onion and
garlic ; saute 1 minute. Add reserved 1/4 cup liquid, corn, zucchini,
and tequila; cook 7 minutes or until vegetables are tender and liquid
nearly evaporates.
Spoon into a bowl; stir in chopped chile, chopped tomato, tarragon,
and 1/2 teaspoon salt; let cool to room temperature.
Trim fat from pork; rub pork with cumin, 1/2 teaspoon salt, and
pepper. Pre pare grill.
Place pork on rack coated with cooking spray; cover and cook 20
minutes or until meat thermometer registers 160 degrees, turning pork
occasionally. Yi eld: 4 servings.
~ - - - - - - - - - - - - - - - - - Per serving: 417 Calories; 8g Fat
(17% calories from fat); 24g Protein; 65g Carbohydrate; 37mg
Cholesterol;
809 mg Sodium
NOTES : You can also make this recipe with quail (which can be found
frozen in gourmet markets) or any game bird. Substitute 4 quail,
cleaned, if desi red. Split each quail in half lengthwise; sprinkle
3/4 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper over
both sides of quail. Prepare gr ill. Place quail on grill rack coated
with cooking spray; cover and cook 5 minutes on each side or until
quail is done. To serve, cut into 1/4-inch-th ick slices. Place 2
cups lettuce in each of 4 salad bowls; top each with 1 cup corn
mixture and one-fourth of pork slices.
Nutr. Assoc. : 2607 0 0 0 0 0 0 0 5663 0 3412 0 0 0 0 0 0 1280
Source from luhu.jp
boiling wate r; cover and let stand 20 minutes.
Drain, reserving 1/4 cup liquid.
Chop chile and tomatoes; set aside.
Heat oil in a large nonstick skillet over medium heat. Add onion and
garlic ; saute 1 minute. Add reserved 1/4 cup liquid, corn, zucchini,
and tequila; cook 7 minutes or until vegetables are tender and liquid
nearly evaporates.
Spoon into a bowl; stir in chopped chile, chopped tomato, tarragon,
and 1/2 teaspoon salt; let cool to room temperature.
Trim fat from pork; rub pork with cumin, 1/2 teaspoon salt, and
pepper. Pre pare grill.
Place pork on rack coated with cooking spray; cover and cook 20
minutes or until meat thermometer registers 160 degrees, turning pork
occasionally. Yi eld: 4 servings.
~ - - - - - - - - - - - - - - - - - Per serving: 417 Calories; 8g Fat
(17% calories from fat); 24g Protein; 65g Carbohydrate; 37mg
Cholesterol;
809 mg Sodium
NOTES : You can also make this recipe with quail (which can be found
frozen in gourmet markets) or any game bird. Substitute 4 quail,
cleaned, if desi red. Split each quail in half lengthwise; sprinkle
3/4 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper over
both sides of quail. Prepare gr ill. Place quail on grill rack coated
with cooking spray; cover and cook 5 minutes on each side or until
quail is done. To serve, cut into 1/4-inch-th ick slices. Place 2
cups lettuce in each of 4 salad bowls; top each with 1 cup corn
mixture and one-fourth of pork slices.
Nutr. Assoc. : 2607 0 0 0 0 0 0 0 5663 0 3412 0 0 0 0 0 0 1280
Source from luhu.jp