Cucumber Lime Paletas Food

COCONUT-AND-LIME PORK KEBABS

Coconut-and-Lime Pork Kebabs image

Provided by Food Network Kitchen

Time 1h40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds pork tenderloin, cut into 1-inch cubes
1 13.5-ounce can coconut milk
2 tablespoons vegetable oil, plus more for the grill
4 cloves garlic, smashed
1/3 cup plus 1 tablespoon packed dark brown sugar
1/3 cup chopped fresh cilantro, plus more for topping
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons Sriracha (Asian chile sauce)
Romaine lettuce leaves, for serving
Chopped roasted peanuts, scallions and cucumber, for topping

Steps:

Toss the pork with half of the coconut milk, the vegetable oil, garlic, 1/3 cup each brown sugar and cilantro, and 1 tablespoon each fish sauce, lime juice and Sriracha in a large bowl. Cover and refrigerate 1 to 4 hours.
Preheat a grill to medium and lightly brush the grates with vegetable oil. Thread the pork onto eight 10-inch skewers. Grill the kebabs, turning occasionally and brushing with the remaining coconut milk, until marked and cooked through, about 12 minutes.
Meanwhile, combine 1 tablespoon water and the remaining 1 tablespoon each brown sugar, fish sauce, lime juice and Sriracha in a small bowl. Serve the kebabs in romaine leaves and drizzle with the sauce. Top with chopped peanuts, scallions, cucumber and cilantro.
If you're using wooden skewers, soak them in water for 20 minutes to prevent scorching.

CUCUMBER-CHILI PALETAS (POPSICLES)

Cucumber-Chili Paletas (Popsicles) image

Frozen dessert for adults, or really adventurous children! Recipe from MyRecipes.com -- Originally published in Sunset magazine, July 2001.

Provided by KerfuffleUponWincle

Categories Frozen Desserts

Time 8h5m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

3 cups cucumbers (about 1 1/2 lbs, peeled and seeded ~ cut into 1-inch chunks)
2/3 cup sugar
1/3 cup lemon juice
1 jalapeno chile (1-1 1/2 ounce ~ remove seeds and veins for less heat)

Steps:

Place all ingredients into blender, and whirl until smooth.
Push mixture through a fine strainer set over a 2-cup glass measure; discard any residue/pulp.
Pour into popsicle molds.
Freeze 8 hours, or more.

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