Romaine With Roast Beef And Mango Food

GRILLED HEARTS OF ROMAINE

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Brush each romaine lettuce half with 1/2 teaspoon olive oil.
• Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.

MANGO BEEF

Steps:

• Cut the beef into thick 1/4 in x 2 in slices and put them into a bowl.
• Add the light soy sauce, rice wine or dry sherry, and cornstarch and mix well.
• Peel and cut the mangoes into thick slices.
• Heat a wok or large frying pan until it is very hot, then pour in the oil.
• Add the beef and stir-fry for 2 minutes to brown.
• Add the soy sauces and rice wine and stir-fry for 30 seconds. Then add the mangoes and heat through.
• Give the mixture a final turn and serve at once.

ROMAINE WITH PAN-ROASTED GARLIC DRESSING

Steps:

• In a small skillet, combine the garlic cloves and the oil. Over a low heat, caramelize the garlic until browned and soft, about 20 minutes.
• Transfer garlic cloves to a blender or food processor. Add the vinegar and mustard. Blend until smooth. With the motor running, slowly pour in the reserved garlic oil. Season with salt and pepper, to taste.
• Chop the lettuce into bite-sized pieces and put in a large salad bowl. Pour the dressing over the lettuce and toss to coat. Sprinkle some grated cheese on top and serve immediately.

SKIRT STEAK WITH MANGO SALSA AND ROMAINE

Steps:

• 1. Preheat a grill to high.
• 2. Crush garlic clove, sprinkle with 1/4 teaspoon salt, and mash into a coarse paste using flat side of a large knife. Mix garlic paste together with mango, scallions, habanero, lime juice, 1 tablespoon olive oil, and cilantro. Set aside.
• 3. Pat steak dry and trim and if needed, cut in half to fit grill. Combine remaining 3 tablespoons olive oil, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl and rub on both sides of steak. Grill until slightly charred, crisp, and medium-rare, 3 to 4 minutes per side. Remove to a cutting board and let rest for 5 minutes. Slice meat into about 3-inch long sections; thinly slice each section.
• 4. Place sliced steak on a serving platter with salsa, romaine leaves, and cucumber slices.

ROMAINE WITH ROAST BEEF AND MANGO

Steps:

• In a medium saucepan, heat 1 tablespoon canola oil over medium-high. Add chili powder and rice, stirring until rice is coated, 1 to 2 minutes. Add 3 1/2 cups water and salt; bring to boil. Cover, and reduce heat; simmer until rice absorbs liquid, 35 to 40 minutes. Cool completely.
• In a bowl, combine rice, romaine lettuce, mango, eye of round slices, and lemon juice. Squeeze mango pit over salad; add remaining tablespoon canola oil. Toss to combine. Serve.

MANGO-CHIPOTLE POT ROAST - CROCK POT

Steps:

• Sprinkle roast with steak seasoning.
• In a 5-quart slow cooker, combine mango, bell peppers, and onion. Place roast on top of fruit and vegetables.
• In a small bowl, combine salsa and mango nectar. Pour over roast.
• Cover and cook on LOW heat setting for 8 to 10 hours.
• Transfer roast and 1/2 of the mango and vegetables to a serving platter. Cover with aluminum foil to keep warm.
• Transfer remaining mixture in slow cooker to a blender. Cover and blend until smooth. Serve with roast and reserved vegetables. Serve with hot cooked orzo or egg noodles (optional).

ROMAINE ROASTED CORN

Steps:

• In a small bowl, beat the butter, rosemary and marjoram until blended; spread over corn. Wrap each ear in two to three romaine leaves., Place in a 13-in. x 9-in. baking dish. Cover and bake at 450° for 30-35 minutes or until corn is tender. Discard romaine before serving. Sprinkle corn with salt and pepper.