Smoked Sweet Potato With Pork Cheek Tequila Cilantro Lime Cream Recipes

LIME CILANTRO SWEET POTATOES

Steps:

• Put oven rack in lower third of oven and preheat oven to 425°F.
• Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.

SMOKEY TEQUILA-LIME MARINADE

Steps:

• Place the garlic powder, onion powder, salt, and cayenne pepper into a mixing bowl. Whisk in the liquid smoke, lime juice, tequila, vegetable oil, and cilantro until evenly blended.
• To use the marinade, pour into a resealable plastic bag, and add 1 1/2 to 2 pounds of meat. Squeeze out the excess air, seal, and marinate in the refrigerator 4 to 6 hours before cooking as desired. Grilling over charcoal is best, but a gas grill will do fine as well.

SWEET POTATO CHILI CAKES WITH CILANTRO LIME SAUCE

Steps:

• In a large bowl, combine the sweet potatoes, jalapeno, flour, baking powder, salt, chili powder, cumin, and black pepper.
• In a small bowl lightly beat the milk and egg until well mixed. Add to the sweet potato mixture, stirring, until all the ingredients are well combined.
• Heat a large skillet over medium heat and add enough vegetable oil to cover bottom of skillet. Drop the sweet potato mixture, by rounded teaspoonfuls, into the hot oil. Press lightly to flatten the mixture to the size of a half dollar. Cook until the cakes are golden brown, about 1 to 2 minutes on each side. Transfer the cakes to a serving platter. Top each cake with a small amount of Cilantro Lime Cream Sauce and garnish with fresh cilantro.
• In a small bowl, combine the sour cream, cilantro, lime zest, lime juice and a pinch of salt. Cover and refrigerate until ready to serve.

SMOKY GRILLED SWEET POTATOES WITH CILANTRO & LIME

Steps:

• Preheat your grill to medium-high (direct heat).
• Brush the sliced sweet potatoes with olive oil and rub with about 1 teaspoon of spice mix per side.
• Lay potatoes on the grill and cook until grill lines form, 5-6 minutes. Flip and cook on the other side until cooked through and tender, about 5-6 more minutes. Remove from the grill and lay on a platter. Squeeze lime juice over the top and sprinkle with cilantro. Serve immediately.

GRILLED SWEET POTATOES WITH LIME AND CILANTRO

Steps:

• Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.
• Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
• Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

CILANTRO-LIME PORK CHOPS

Steps:

• In a small bowl, combine the first six ingredients. Set aside 1 tablespoon marinade; cover and refrigerate in a small bowl. Pour remaining marinade into a large bowl. Add pork chops; turn to coat. Cover and refrigerate for 20 minutes., Drain and discard marinade from pork. In a large skillet over medium heat, cook chops in oil for 8-10 minutes on each side or until a thermometer reads 160°. Remove and keep warm. , In a small bowl, combine cornstarch and reserved marinade until smooth. Stir in the broth, orange juice and honey; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or just until thickened. Stir in cilantro. Add pork chops; heat through.

CILANTRO-LIME SWEET POTATOES

Steps:

• In a large bowl, toss the sweet potatoes with oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until tender., In a small bowl, combine the cilantro, lime juice and garlic; add to sweet potatoes and toss to coat. Serve immediately.

SWEET POTATO CHILI CAKES WITH CILANTRO LIME SAUCE

Steps:

• In a large bowl, combine the sweet potatoes, jalapeño, flour, baking powder, salt, chili powder, cumin and black pepper.
• In a small bowl lightly beat the milk and egg until well mixed. Add to the sweet potato mixture, stirring, until all the ingredients are well combined.
• Heat a large skillet over medium heat and add enough vegetable oil to cover bottom of skillet. Drop the sweet potato mixture, by rounded teaspoonfuls, into the hot oil. Press lightly to flatten the mixture to the size of a half dollar. Cook until the cakes are golden brown, about 1 to 2 minutes on each side. Transfer the cakes to a serving platter. Top each cake with a small amount of Cilantro Lime Cream Sauce and garnish with fresh cilantro.
• Cilantro Lime Cream Sauce:
• In a small bowl, combine the sour cream, cilantro, lime zest, lime juice and a pinch of salt. Cover and refrigerate until ready to serve.

TEQUILA-LIME PORK TENDERLOIN

Steps:

• Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.