Sunday’s the big day when the University of Kentucky Wildcats take on the University of Louisville Cardinals. The game will be played in Louisville, and many Lexington fans will move their tailgating operations to Papa John’s Stadium.
The weather will be hot and the menu should include something refreshing like a main dish salad. Pork is a perfect choice for the first game of the season. Here are two dishes that will offer fans a delightful pre-game meal. The grilling can be done at the stadium on a portable grill, or cooked the night before.
Caribbean pork and couscous salad
Caribbean pork and couscous salad
2 boneless pork chops, cut into 3/4-inch cubes
1 tablespoon Caribbean-style rub
1 10-oz. package couscous
2 cups boiling water
1/2 teaspoon salt
1/2 cup dried cherries
4 green onions, sliced
2 oranges, peeled and sliced
1 medium cucumber, sliced
4 tablespoons olive oil
2 tablespoon orange juice
Zest of 1 orange
1 1/2 teaspoons brown sugar
Salt and pepper, to taste
2 tablespoons chopped pecans
In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium-hot fire for 8 minutes, turning occasionally to brown evenly.
Meanwhile, in large bowl combine couscous and boiling water and 1/2 teaspoon salt; let sit 5 minutes. Stir cherries and green onions into couscous. Arrange cucumber slices around the edge of four dinner plates; equally portion couscous mixture onto plates; topping with orange slices and pork cubes.
Stir together oil, orange juice, orange zest, brown sugar; season with salt and pepper. Drizzle over salads and garnish each salad with some chopped pecans. Makes 4 servings.
To make a Caribbean rub, combine 4 teaspoons ground allspice, 1 tablespoon each dried thyme and paprika, 1 teaspoon each cayenne, garlic powder, onion powder, salt and 1/4 teaspoon black pepper.
Ham salad with hot peanut dressing
Ham salad with hot peanut dressing
3/4 pound boneless ham, sliced into 1/2-inch strips
2 tablespoons vegetable oil
1/4 cup peanut butter
3 tablespoons lime juice
1 tablespoons reduced-sodium soy sauce
1 teaspoon ground ginger
1 garlic clove, crushed
1 tablespoon sugar
1 medium cucumber, seeded and thinly sliced
1/2 red onion, thinly sliced
6 cups romaine or curly endive, torn
1 head radicchio or Boston lettuce
1 bunch watercress
1 11-ounce can mandarin oranges, drained
Roasted peanuts (optional)
In medium saucepan combine oil, peanut butter, lime juice, soy sauce, ginger, garlic and sugar. Over low heat stir to dissolve sugar and heat through.
In large bowl toss together cucumber, onion, romaine or endive, and watercress. Line plates with radicchio, top with tossed vegetables, ham and orange sections. Drizzle with dressing. Sprinkle with roasted peanuts, if desired. Makes 6 servings.
Use variety of different lettuce greens and sprinkle with roasted nuts for an added crunch. This entrée salad needs only hot bread or breadsticks to complete the menu.
Source: National Pork Board, www.TheOtherWhiteMeat.com
