Monday, September 21, 2015

Fall Recipes Bursting with Fruity Flavors

With the First Day of Fall just days away, now is the time when we begin to crave hearty meals bursting with the flavors of the season.
Sparkling ICE has teamed up with New York City Chef, Jordan Carfagno, to develop delicious seasonal recipes made with Sparkling ICE’s favorite flavors. Orange Mango Grilled Pork Chops with Sparkling Pineapple Coconut Chutney sure does sound fancy, but the recipe is simple and allows for restaurant quality food right at your own dining room table!
Warm, gooey Sparkling Pineapple Chutney pairs nicely with the citrus flavored grilled pork chops. Impress guests by serving this dish with a fresh arugula salad and roasted potatoes for an ultimate crowd pleaser.

Orange Mango Grilled Pork Chops with Sparkling Pineapple Coconut Chutney
Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 25 minutes
Inactive marinate time: At least 10 hours or overnight
Ingredients for Pork Chops
2 ¼ cups Sparkling Orange Mango Mojo Marinade (see below recipe)
6 boneless or bone-in thinly cut pork chops (about 1 ½ - 2 pounds total)
Ingredients for Chutney
3 tablespoons brown sugar (dark or light)
4 cups fresh pineapple, medium chunks
Directions for Sparkling Pineapple Coconut Chutney
  1. Combine Pineapple Coconut Sparkling ICE and brown sugar in a large sauté or frying pan.  Cook on high heat and bring to a boil.
  2. Reduce the heat to medium and continue to cook until the mixture is syrupy and about half its volume. 
  3. Add the fresh pineapple chunks and cook for about 10 minutes, mixing occasionally. 
  4. Turn off the pan once the pineapples have darkened in color and are soft enough for a knife to glide through with ease.  
Directions for Grilling
  1. Remove pork chops from marinade and pat dry with a towel, apply salt and pepper both sides. 
  2. Heat grill on medium high heat.  Once the grill is ready, place the pork chops flat on a 45 degree angle and cook for 2 minutes.  
  3. For perfect grill marks, lift the pork chop and rotate to the opposite angle (think of a clock- start facing 2 and then you rotate the pork chop to face 10).  Cook for 2 more minutes.
  4. Flip the pork chop to the other side, turn the heat to medium, and repeat step 3.
  5. Grill until cooked through, or until instant read thermometer reads 145 degrees internally. 
  6. Rest 3 minutes, top with chutney and serve.  

Sparkling Orange Mango Mojo Marinade
Yield: 2 ¼ cups of marinade
Prep time: 10 minutes
Inactive marinate time: At least 10 hours or overnight
Ingredients for Marinade
6 cloves of peeled garlic
1 fresh jalapeño halved and seeded
½ cup of olive oil
2 teaspoons of dried oregano
3 tablespoons of fresh cilantro
2 tablespoons of kosher salt
1 teaspoon of ground black pepper
Juice of 1 lime
Directions for Marinade
  1. Place all ingredients in a blender and pulse until mixture is smooth (approximately 30 seconds).
  2. For best results: marinade your desired meat at least 10 hours or overnight. 
Orange Mango Grilled Boneless Chicken Breast
  • Thin cut boneless chicken breast can be substituted in place of pork chops.
  • Cooking directions are the same with the exception of cooking time and internal temperature for doneness (which for poultry should be 165 degrees on an instant read thermometer).

Slim and Sparkling Orange Mango Martini

1 oz Tequila
1 oz Orange flavored vodka
3 oz Orange Mango Sparkling ICE
Juice of 1 lime
1.       Combine all ingredients in a shaker with ice.
2.       Shake and strain into a chilled martini glass.
3.       Garnish with orange peel.

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