Light summer recipes from Miraval Resort - FOX 10 News | myfoxphoenix.com

Light summer recipes from Miraval Resort

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Miraval Resort Chef Justin Macy shows FOX 10 how to make a light summer meal of BBQ pork,  tomatillo salsa and hummus.

Miraval Resorts
www.miravalresorts.com
Chef's Night In: www.miravalresorts.com/the_experience/special_events/miraval_summer_chef_series_chefs_night_in/


PRICKLY PEAR BARBECUE-GLAZED PORK TENDERLOIN WITH GRILLED WATERMELON

MAKES 4 SERVINGS

16 oz. pork tenderloin, trimmed of fat
4 slices watermelon (approximately 1 cup)
Prickly Pear Barbecue Sauce (see recipe)
2 Tbsp. agave nectar
2 c. fresh steamed broccolini
Kosher salt to taste
Black pepper to taste


CUT a 2-inch-thick slice of watermelon, then cut it into four 2-ounce wedges. Brush watermelon on both sides with agave nectar.

LIGHTLY season
pork tenderloin with salt and pepper.

PLACE pork on hot grill and mark on all sides; cook to internal temperature of medium (140°F), about 8 minutes, while brushing lightly with barbecue sauce and rotating. The sauce will caramelize onto the meat during this time.

PLACE agave-coated watermelon slices on grill and mark on both sides to caramelize; they should have dark grill marks, almost burned.

PAINT a stripe of barbecue sauce across each plate.

REMOVE pork and watermelon from grill. Place a piece of watermelon on tomp of the barbecue sauce stripe. Slice the pork tenderloin on a bias crosswise, and arrange the slices over the watermelon. Serve with ½ cup of fresh steamed broccolini.

PRICKLY PEAR BARBECUE SAUCE

MAKES 2 CUPS; SERVINGS: 32; SERVING SIZE: 1 TABLESPOON

1 c. ketchup
¼ c. apple cider vinegar
1 c. prickly pear syrup
2 Tbsp. agave syrup
2 Tbsp. molasses
¼ c. blackening spice mix

COMBINE all ingredients in a heavy-bottomed sauce pot and simmer over medium heat until sauce is thick enough to coat the back of a spoon.

REFRIGERATE until ready to use, up to 1 week. Note: Agave syrup of honey may be substituted for the prickly pear syrup.

CALORIES: 230; TOTAL FAT: 3 G; CARBOHYDRATE: 25G; DIETARY FIBER: 3G; PROTEIN: 26G

LEMON GARLIC HUMMUS WITH TOASTED PITA CHIPS

MAKES 2¼ CUPS
SERVING SIZE ¼ CUP

3 c. canned garbanzo beans, rinsed and drained well
6 Tbsp. fresh lemon juice (3 to 4 average-sized lemons)
½ tsp. minced garlic
8 tsp. extra-virgin olive oil

PLACE all the ingredients in the bowl of a food processor and blend on high speed until smooth, scraping down the sides of the bowl as needed. Adjust the flavor to your liking with additional lemon juice or garlic as needed.

TRANSFER the hummus to an airtight container and refrigerate until well chilled before serving with Toasted Pita Chips. This hummus also goes well with our Toasted Tortilla Chips (page __). (The hummus will keep, refrigerated, for up to five days.)

CALORIES: 130; TOTAL FAT: 6G; CARBOHYDRATE:16G; DIETARY FIBER: 4G; PROTEIN: 5G

TOASTED PITA CHIPS

MAKES 4 TO 8 SERVINGS; SERVING SIZE: ½CUP

2 seven-inch whole-wheat pita breads

½ tsp. Miraval Oil Blend (page 19) or vegetable cooking spray

PREHEAT the oven to 400°F. Stack the pita bread and cut in half with a sharp knife. Stack the slices again and cut into eighths.

TOSS the bread in a medium bowl with the oil lightly to coat. (Alternatively, lay
the pita triangles on the baking sheet and spray lightly on one side with vegetable cooking spray.)

BAKE the bread until fragrant and starting to crisp, 7 to 8 minutes. Remove from the oven and cool slightly on the baking sheet before serving. (The pita chips will continue to crisp as they cool.)

SERVE warm or at room temperature.

CALORIES: 45; TOTAL FAT: 0.5 G; CARBOHYDRATE: 9 G; DIETARY FIBER: 1 G; PROTEIN: 2 G

TOMATILLO SALSA

MAKES 1 1/3 CUPS; SERVING SIZE: ¼ CUP

½ tsp. canola oil
2 c. peeled and quartered fresh tomatillos
¼ c. red onions,chopped
¼ c. cilantro, chopped
1½ tsp. jalapeño, minced
¼ tsp. garlic, minced
½ c. water
½ tsp. cane sugar
½ c. tomatillos,chopped
1/3 c. avocado, chopped
¼ c. red bell peppers, chopped
½ tsp. kosher salt

Toasted Pita Chips, as accompaniment

HEAT the oil in medium-heavy skillet over high heat. Add the quartered tomatillos and cook, stirring,
until they begin to turn golden brown, 2 to 2½ minutes. Add the onions, 3 Tbsp. of the cilantro, and the garlic; cook, stirring, until the onions start to soften, 45 seconds. Add the water and sugar, and cook until the tomatillos are soft and the liquid is reduced by half, 3 to 4 minutes.

TRANSFER the mixture to a blender and process until smooth.

Pour the puree into a bowl, add the remaining ingredients, and stir well to
combine. Cover and refrigerate until well chilled, 1 to 2 hours, before serving.

SERVE chilled or at room temperature.

CALORIES: 40; TOTAL FAT: 1.5G; CARBOHYDRATE: 7G; DIETARY FIBER: 2G; PROTEIN: 1G

Recipe is featured in Miraval's Mindful Eating cookbook.

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