The always gracious and wonderful John Corona quickly shared his recipe with me a scant two days after our Disney-themed Chef's Table. It is now about an hour from our next Chef's Table - and I am just now getting to post this. I'm usually a lot better with posting things, but this summer has been a whirlwind. So I do apologize. The Disney theme may be in my all-time favorite Chef's Tables, so I will post more photos, even if people don't send me posts.
So, enough about me - how about John's magnificent dish?
Pam---
Thanks so much for sharing your home with us to host Chef's Table. What a glorious time!
Could not have enough of your Earl Grey sugar cookies -- and Ben's melange of 4 different soups was tasty, and off-the-hook!
Below are the ingredients and brief directions for the Mango Salad with Pork Floss.
Pork Floss--this is the garnish
Basically -- roast pork tenderloin (325 per lb for 45-60 minutes or until interior is 165 degrees)
(Some will boil the tenderloin)
Shred the meat with a fork (some use two forks 'in opposition').
If you have a wok -- set heat at lowest setting and slowly heat until dry
Using a frying pan -- set heat at lowest setting and heat until dry..turning frequently
I used lime-infused olive oil which imparted a nice citrus flavor to the meat.
Lime-Honey Dressing
After completely removing the rind, puree 5 key limes.
This should provide 3/4 to 1 cup of pulpy liquid
To this add equal parts (3/4 cup to 1 cup)
Vinegar ( I used Rice Wine Vinegar)
Honey (plain, clover honey)
Olive Oil (I used lime-infused olive oil)
To this I added regular sugar (up to 3 table spoons)...then emulsified with a blender
After refrigerating over night...give container a good shake to re-mix
Lay a bed of-
1 leaf Butter Lettuce
2 leaves Spinach
2 leaves Basil
Sprinkle with a tablespoon of pork floss
Add 2 tablespoons of diced mango
Drizzle 1-2 tablespoons of dressing over all
Happy Days!
John
Thanks so much for sharing your home with us to host Chef's Table. What a glorious time!
Could not have enough of your Earl Grey sugar cookies -- and Ben's melange of 4 different soups was tasty, and off-the-hook!
Below are the ingredients and brief directions for the Mango Salad with Pork Floss.
Pork Floss--this is the garnish
Basically -- roast pork tenderloin (325 per lb for 45-60 minutes or until interior is 165 degrees)
(Some will boil the tenderloin)
Shred the meat with a fork (some use two forks 'in opposition').
If you have a wok -- set heat at lowest setting and slowly heat until dry
Using a frying pan -- set heat at lowest setting and heat until dry..turning frequently
I used lime-infused olive oil which imparted a nice citrus flavor to the meat.
Lime-Honey Dressing
After completely removing the rind, puree 5 key limes.
This should provide 3/4 to 1 cup of pulpy liquid
To this add equal parts (3/4 cup to 1 cup)
Vinegar ( I used Rice Wine Vinegar)
Honey (plain, clover honey)
Olive Oil (I used lime-infused olive oil)
To this I added regular sugar (up to 3 table spoons)...then emulsified with a blender
After refrigerating over night...give container a good shake to re-mix
Lay a bed of-
1 leaf Butter Lettuce
2 leaves Spinach
2 leaves Basil
Sprinkle with a tablespoon of pork floss
Add 2 tablespoons of diced mango
Drizzle 1-2 tablespoons of dressing over all
Happy Days!
John
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