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Food & Recipes

Grilled Fruit Skewers (kebabs)

  • Serving Size: 6 persons
  • Preparation Time: 15 minutes
  • Total Cooking time: 10 – 15 minutes

With Labor Day past us, summer may be officially over but don’t let the temperatures outside know this. With plenty of fruits still readily available for choosing thanks to modern farming techniques this simple yet delicious dessert can be equally at home served as the end to a humble home supper as it would be for a grand end to any fine meal.

Amount Measure Ingredients
1 Fresh Pineapple, peeled, cored, and cut into chunks
2 Mangoes, peeled and cut into chunks (works best if the mango is slighty green)
2 lbs Bananas slighty green, peeled and cut into pieces
2 lbs Peaches or nectarines pits removed & quartered
1 lb Medium tart variety apples cored & quartered
1 cup Orange juice concentrate
2-3 tbsp Lemon juice in 4 quarts cold water
1/4 cup Honey
12 Bamboo skewers, soaked in water 30 minutes

To prepare:

Prepare the fruit and place into the cold water with lemon juice. Next skewer the fruit chunks in an alternating pattern (for example pineapple, peach, apple, banana, mango) repeating til there is no room on the skewer. Whisk together the orange juice concentrate and honey until well mixed then brush over the fruit skewers. Place onto a grill over low coals and grill for 10-15 minutes, brushing with more orange juice and honey as needed. Serve warm with whipped cream or a mixture of sour cream or plain yogurt and whipped cream.

Grilled Pork Loin with Peach Mango Salsa

  • Serving Size: 4 – 6
  • Preparation Time: 35 minutes

A couple of the things that I think epitomize summer for me is the abundance of fresh fruits like peaches and nectarines, and barbeque. The sweet aroma of a perfectly ripened peach, just plucked from the branch under a lazy afternoon sun, the succulent smells of food that is being grilled over mesquite, (or any other hardwood fire for that matter). Not to mention that you don’t have to slave over the hot stove in a stuffy kitchen but are out in the open air, with friends and family.

The following recipes I think prove that you don’t have to sacrifice flavor and texture (that elusive “mouth feel”) that is sadly missing from most of the reduced calorie and low fat recipes out there. Pork loin is one of the leanest cuts of meat on the market, at around 130 calories and 4.1 grams of fat per 4-ounce portion and no carbohydrates. If eaten in moderation this can be a very health conscious meal (note, chicken breasts can be substituted very easily).

For Pork Lion

Amount Measure Ingredients
2 lbs Pork loin, sliced into 3/4″ thick chops (approx 4 oz portions)
1 tablespoon Garlic powder
1 teaspoon coarse ground black pepper
2 tablespoon olive oil (may be omitted)
1 teaspoon salt (kosher works best)

For Salsa

Amount Measure Ingredients
4 large ripe Mangoes diced into ½” cubes
2 Peaches or nectarines slightly under ripe, diced into ½” cubes
3 cloves garlic, crushed (about 1 ½ tbsp)
1 bunch green onions (scallions) sliced thin (about ½ cup)
1 small red onion finely chopped (about ¾ cup)
1 medium jalapeno seeded and diced
1/2 cup Cilantro finely chopped
3 tablespoon lime juice (approximately 3 limes)
1 1/2 ounce Peach Schnapps
1 tablespoon Sugar
1/4 teaspoon black pepper
Salt to Taste

To prepare Grilled Pork Loin:

Arrange the pork loin chops in a single layer on a large platter or oven dish. Using a Pastry brush, lightly coat the chops with the olive oil. Next sprinkle them with the garlic powder, salt, and pepper making sure to pat the seasonings into the meat, set aside and chill 30 minutes to let them marinate a bit in the rub. Grill over hot coals approximately 5 minutes on each side or until well done. Serve with peach mango salsa.

To prepare Peach Mango Salsa:

In a large bowl combine the mangoes and peaches, stir together with the lime juice. Next add the garlic, and green and red onions, stirring together. Finally, add the jalapeno, cilantro and remaining ingredients (salt, pepper and peach schnapps). Set aside in the refrigerator until well chilled (about 1-2 hours) and serve over grilled pork or chicken.

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Cooking with Curmi
Maryann Curmi

You know Maryann, On Air Personality from Star 92.7 from 5:30 am to 9am.

First and foremost, let's say that Maryann loves to eat! She also enjoys having friends over and always seems to have something to offer them. Whether it's a spicy Thai peanut sauce to toss over angel hair pasta or a new twist on an old fashioned chicken soup recipe.

Feel free to change the recipes that's how Maryann has come to make her favorites. When realizing she doesn't have this or that, substituting and wah la…a new recipe is born!

Maryann is just as happy to share her recipes as she is her food. So whether you are listening to her weekly on air recipes, printing them here or dropping by her house for a bite, she hopes everyone will find something to enjoy!

Big Joe and Mama’s Recipes
Big Joe and His Mamma

Joe started in radio at the age of 15 in a small Mississippi town and never looked back.

"I'm the youngest of 4 boys, so Momma had her hands full feeding us I'm sure. I watched and learned every opportunity I had with her in the kitchen. Whether it was cooking black eyed peas and corn bread or one of her famous pecan pies, my Mom seemed to know how to cook anything."

So from those years with Momma to living on my own and having to cook for one, Joe has managed to shake and bake some pretty good grub over the years!

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