KIWI-LIME PORK RIBS
This lovely dish pops with flavor and brings the tastes of the tropics to your dinner table!
Provided by avargas88
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Blend kiwis, sugar, vinegar, lime juice, salt, chili powder, cornstarch, and garlic in a blender until thickened into a sauce.
- Place pork ribs on a baking sheet.
- Drizzle blended kiwi sauce over ribs.
- Loosely cover ribs with a sheet of aluminum foil.
- Cook in preheated oven until tender, about 1 hour.
Nutrition Facts : Calories 494.8 calories, Carbohydrate 24.8 g, Cholesterol 120 mg, Fat 30.6 g, Fiber 1.7 g, Protein 29.5 g, SaturatedFat 11.1 g, Sodium 2445.9 mg, Sugar 19.2 g
KIWI LIME PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Put the graham crackers and most of the macadamia nuts in the bowl of a food processor and process until smooth. Add the butter and sugar and process again to combine. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool slightly while you make the filling.
- For the filling: In the bowl of a stand mixer, add the lime zest and juice and egg yolks and mix until combined. Add the condensed milk and mix on high until smooth and thick. Pour the mixture into the crust and bake until no longer jiggly, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour, more if possible.
- For the topping: Pour the cold heavy cream into a clean mixer bowl. Add the sugar and beat on high speed until the whipped cream is very stiff.
- Slice the kiwis and cover the surface of the cooled pie with the slices. Spread the whipped cream on top. Slice the remaining kiwi slices in half and decorate the top of the pie with them. Chop the remaining macadamia nuts, sprinkle on top and serve.
MIKE MILLS' BEEF RIBS
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 4 to 8 servings
Number Of Ingredients 27
Steps:
- Prepping the meat: There is a skin-like membrane on the back of the ribs. The easiest way to remove it is to start in the middle of the rack and work a table knife or a screwdriver underneath the skin, going all the way across and teasing it up. Slide your forefinger in there and bring your thumb across, holding the rib down and pulling the membrane straight up. It'll peel from the middle.
- Once you start cooking the ribs, you can't leave the pit or grill unattended for any more than about 20 minutes. You'll need to continually check that the temperature remains between 250 and 275 degrees F at all times in the grill. If it gets too hot, shut the top and bottom drafts to smother the fire. If some of the coals appear to be glowing red, that will cause a hot spot. Don't cook the ribs directly over the hot spot, move them to a different, cooler, part of the grill. If the temperature dips too low, move the ribs to a hot spot for a while and add some hot coals.
- Sprinkle ribs liberally with Magic Dust, coating both sides. Put them in a shallow pan or on a cookie sheet and cover them with clear plastic wrap or a lid. Refrigerate them until you're ready to use them. I recommend letting them marinate for at least 1 hour. At the restaurant we dust the ribs up to a day in advance.
- Place ribs on grill and cook for 1 1/2 to 2 hours. About 10 minutes before you remove the ribs from the grill, mop them with sauce. When you take them off the grill, mop again with sauce and sprinkle some more Magic Dust on them. Serve immediately. Serves 4 very hungry people or you can cut the rack in half to serve 6 to 8 people who have a regular appetite.
- Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the smoker, grill, or stove. Keeps indefinitely but won't last long.
- Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often. Allow to cool, then pour into sterilized glass bottles. A clean glass jar that used to contain mayonnaise or juice works real well. Refrigerate for up to 2 weeks.
PAN-SEARED PORK WITH PINEAPPLE-KIWI SALSA
Rejuvenate leftover pork slices by pan-searing them in olive oil (to create a golden brown crust) and then freshen everything up with a lively pineapple-kiwi salsa. If you want, you can also make this dish with boneless pork loin chops or lean sirloin steak (just cook the meat longer if you're starting from raw). I like to round out the dish with a store-bought mixed bean salad or combination of rice and black beans.
Provided by Robin Miller : Food Network
Categories main-dish
Time 19m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeno, and lime juice and toss to combine. Season, to taste, with salt and pepper and set aside.
- Heat the oil in a large skillet over medium heat. Season both sides of the pork slices with salt and pepper. Rub the chili powder into both sides of the pork. Add the pork to the hot pan and sear 2 minutes per side, until golden brown. Serve the pork with the salsa spooned over the top.
PINEAPLE-KIWI SALSA
Steps:
- In a medium bowl, gently stir together all the ingredients. Let stand at room temperature for 10 to 15 minutes before serving so the flavors blend. Cover any leftovers and refrigerate for use the next day.
- Nutrition information
- (Per serving)
- Calories: 12
- Total fat: 0.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 1mg
- Carbohydrates: 3g
- Fiber: 1g
- Sugars: 2g
- Protein: 0g
- Calcium: 6mg
- Potassium: 46mg
- Dietary Exchanges
- Free
BASIC KIWI MARINADE
Kiwi has a natural enzyme that helps tenderize tougher cuts of meat. This recipe came from the Kiwi Cove Lodge, in British Columbia. Posted for Zaar World Tour, New Zealand!
Provided by Sharon123
Categories Fruit
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Mix all ingredients together in a bowl. Add meat of choice(of course, New Zealanders most always use lamb!) and marinate for at least 2 hours, but not more than 6.
- Cook meat as desired.
Nutrition Facts : Calories 116.8, Fat 0.8, SaturatedFat 0.1, Sodium 761.3, Carbohydrate 27.2, Fiber 4.6, Sugar 15.3, Protein 3.1
SKILLET PORK CHOPS WITH KIWI SAUCE
Make and share this Skillet Pork Chops With Kiwi Sauce recipe from Food.com.
Provided by Oolala
Categories Kiwifruit
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pork in a 10" skillet over medium heat until brown; drain and leave in skillet.
- Sprinkle with salt.
- Mix wine, brown sugar and lime juice together and pour over pork and heat until boiling; reduce heat; cover and simmer for about 20-25 minutes.
- Remove pork to a platter and keep warm.
- Mix cornstarch and water into the skillet and gradually stir.
- Heat until boiling, stirring constantly.
- Simmer 1 minute. Stir in kiwi and pour over the pork.
Nutrition Facts : Calories 403.6, Fat 18.1, SaturatedFat 6, Cholesterol 137.3, Sodium 404.7, Carbohydrate 11.3, Fiber 0.6, Sugar 8.7, Protein 41.5
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