I'd be with you on the whole milk but would use butter!

I am certain that I meant to say "use butter", but I goofed. It has
been multiple decades since we have had any margarine in this house.

Every one of us does that brain fartulous thing
once in a while.

And here you would most likely substitute red peppers for the green, as
would I if I had them in stock.

I'd probably do both green and red, both for
appearance and for the contrast in flavor. I'd
probably also halve the celery.

Title: Green Peppers and Eggplant

Hawaiian Kahlua pork salad
Categories: Foodservice, main, oddity, fake Hawaiian
Servings: 12

6 lb pork butt
2 c apple cider (to 3 c)
4 whole garlic cloves or tt
1/2 c teriyaki sauce
1/2 c coffee flavored liqueur
2 1/4 lb Napa cabbage
2 1/4 lb tri-colored coleslaw mix
3 fresh ripe mangos
6 sl fresh pineapple, 1/4" thick
12 oz shredded coconut
h - Passion Fruit Vinaigrette
1/4 c white wine vinegar
1 c olive oil
1/2 c passion fruit puree
1/4 c honey
1 ts shallot, diced
1 Tb Dijon mustard
Salt and black pepper, to taste

Season the pork with salt and pepper and saute in
the braising pan until caramelized on all sides.
Add 12 whole garlic cloves and 4 to 5 c of apple
cider. Bring to a simmer; cover and bake at 300F
until done, 2 to 3 hr. Remove meat from the cooking
liquid and cool until easy to handle. Pull the meat
and place in a large bowl. Stir the teriyaki sauce
and coffee flavored liqueur together and toss with
the pulled pork.

Cut a slice off the stem end of the mango (to
steady) and position the "beak: toward you. (The
beak lines up with the seed.) Peel the mango and
cut the cheeks away from the seed. (Cut the fruit
away from the seed for another use.) Cut each cheek
in half so you have 4 quarters from each mango.
Slice one quarter for each salad.

Cut each pineapple slice in half and grill on char
broiler for about 30 sec on each side. Cut each
half into 2 or 3 wedges for each salad.

Passion Fruit Vinaigrette - In a blender, combine
all ingredients except oil. Blend on high until
well combined. Slowly add oil to emulsify.

Place 3 oz cabbage mix on bottom of plate. Arrange
4 oz pork, sliced mango, and 2 or 3 charred pineapple
wedges on top. Scatter 1 oz of coconut over salad.
Drizzle salad with 2 oz Passion Fruit Vinaigrette.

Andrew Sasloe, San Diego State University Catering via
National Mango Board, mango.org
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