| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Mike03 |
4 |
servings |
INGREDIENTS
| 2 |
|
Mangoes |
| 1 |
c |
Fine julienne of green papaya |
| 1 |
|
Jalapeno pepper – (to 2); finely chopped, |
|
|
Seeds discarded |
| 1/4 |
c |
Cane syrup |
| 1/4 |
c |
Coconut milk |
| 2 |
tb |
Lime juice |
| 3 |
tb |
Chopped cilantro leaves |
|
|
Salt and pepper |
| 1/2 |
c |
Julienne of sweet red pepper |
| 2 |
c |
Shredded; cooked roast fresh ham, all bones, |
|
|
And skin removed |
INSTRUCTIONS
Peel the mango and slice the flesh away from the center pit, into two
halves, keeping the mango in pieces as large as possible. Fan the mango as
neatly as possible and set aside. Combine the papaya, jalapeno, cane syrup,
coconut milk, lime juice and cilantro in a bowl and season with salt and
pepper. Dress the ham with some of the juices from the papaya, combine with
the red pepper. Garnish each plate with a mango fan, place a cup of the
pork into a ramekin dish and invert it onto the plate. Unmold the pork onto
the plate, top with some of the papaya salad. This recipe yields 4 to 6
servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C20 broadcast 04-07-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-13-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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