Mango Habanero Grilled Cheese with Mojo Pulled Pork

I wanted to sample the Mango Habanero Gouda,

that we sell in the World Flavors Cheese Case, at an event.

So I googled it to find a picture for my sign.

While I was looking for the picture, 

I came across this recipe and it really called out to me!

Who doesn't love grilled cheese or pulled pork.  YUM!

~ Shelly 

This sweet and spicy grilled cheese sandwich is loaded with mango habanero gouda, mojo pulled pork, refried black beans, cilantro, butter and white bread. It is basically tropical paradise in grilled cheese form.

Don't eat pork? Don't worry about it!
Try swapping it out for pulled chicken.

What You'll Need

For the Slow Cooker Mojo Pulled Pork 
(adapted from the Food Network - makes more than needed for recipe):

about a 5 lb pork butt, trimmed of excess fat
2 tbsp. vegetable oil
2 cups fresh OJ
1/2 cup lime juice
1/2 cup lemon juice
1/2 cup olive oil
5 cloves garlic
3 tbsp oregano
1 jalapeno, sliced into rounds
salt and pepper to taste

For The Sandwich:
2 slices of white bread
2 tbsp. refried black beans
6 slices of mango habanero gouda (available at Harter House World Flavors on Republic Road)
2 tbsp. mojo pulled pork
a few sprigs of cilantro
1 tbsp. salted butter

Optional:
Avocado Salsa for Dipping - Link or see below

How to Make It

FOR THE MOJO PULLED PORK
1. Begin by seasoning the outside of a pork butt with about 1/2 tbsp salt and 1/2 tbsp pepper. Add neutral oil to a cast iron skillet and place pork butt inside. Braise the butt until each side has some color to it and the exterior of the meat starts to crisp up - this will add to the depth of flavor. Once the pork butt is browned on all sides, transfer it to the crock pot.

2. Add OJ, lime juice, lemon juice, olive oil, garlic, and oregano on top and cover. Turn the heat to medium and cook for 8 hours until the meat starts to fall apart and shreds easily. Set meat aside.

FOR THE SANDWICH
1. Begin by laying half the cheese onto one slice of bread. Top it with the mojo pulled pork, cilantro, the rest of the cheese and the top piece of bread. Butter the exterior of the sandwich and set aside.

2. Using either a panini press or a cast iron skillet, turn the heat to medium and cook the grilled cheese until both sides are golden and crispy and all of the cheese has melted. Remove it from heat and set aside for a minute to rest. Slice the sandwich and serve immediately with avocado salsa if desired

Creamy Avocado Salsa
This creamy avocado salsa only takes 5 minutes to make!! The perfect green sauce for tacos, nachos, burritos, salads, or just for dipping chips into!
 

Ingredients

1 Large Ripe Avocado
1 Jalapeño de-seeded
3 tomatillos with the husks removed
2 cloves garlic
1/4 cup chopped onion
1/4 cup cilantro ~ 1/2 a bunch
juice from 1/2 a lime
1/4 teaspoon salt
1/2 teaspoon cumin

Instructions

1. Add all the ingredients to a blender or food processor. Blend until completely combined, will be a creamy smooth texture.
2. Drizzle over tacos, nachos, burritos, or just use it for dipping!

Hot Wings with Habanero–Honey Sauce

While scouring the internet, I found this recipe.  I love chicken wings and I love hot and spicy, so this recipe called out to me.  It looks pretty easy, so I want to give it a try!  ~Shelly

Potent habanero peppers add an undercurrent of heat to the sweet and buttery sauce that accompanies these wings. It's recommend wearing plastic gloves when handling habaneros. 
Visit Harter House and Harter House World Flavors.

Habanero-Honey Sauce

• 1/2 cup lime juice
• 1/4 cup white wine vinegar
• 5 medium (about 1 1/2 ounces) habanero peppers, stems removed
• 1 teaspoon salt
• 2 sticks butter
• 1/2 cup honey

Tempura Batter:

1 cup all-purpose flour
1 cup cornstarch
1 tablespoon baking powder
1 tablespoon salt
2 cups water
1 cup ice

Seasoned Flour:
3 cups all-purpose flour
2 tablespoons salt
2 tablespoons paprika
Wings:
Peanut or canola oil for frying
2 pounds whole chicken wings, drumettes and wings separated and tips removed

Yield: 4 servings
Method:

To make the habanero–honey sauce, combine the lime juice, vinegar, habanero peppers, and salt in a blender and purée until smooth. Strain through a sieve and discard the solids. Set aside. Heat a large saucepan over medium heat and add the butter. Cook until the butter turns golden brown and develops a nutty aroma, about 8 minutes. Remove from the heat and scrape into a medium bowl. Whisk in the honey and a tablespoon of the habanero vinegar. Taste and add a little more vinegar if desired. Set aside until needed. Discard the vinegar or save for another use.

To make the tempura batter, whisk together the flour, cornstarch, baking powder, and salt in a large bowl. Add the water and ice; mix well to smooth out any lumps. Set aside.

To make the seasoned flour, whisk together all of the ingredients in a large bowl. Set aside.

Add about 6 inches of frying oil to a deep pot. Heat the oil until it reaches 350°F.

While the oil is heating up, prepare the wings for frying: dip one wing in tempura batter. Shake off any excess batter, then coat in seasoned flour. Place the wing on a baking sheet. Repeat with the remaining wings.

Working in batches, fry the wings until golden brown, about 4 to 5 minutes. (Make sure the temperature of the oil returns to 350°F before frying a new batch, or the wings will be greasy.) Transfer the fried wings to a paper towel–lined plate or baking sheet.

If needed, whisk the habanero–honey sauce again to make sure everything is well combined. Toss the wings in about a cup of the sauce, or serve the sauce on the side for dipping.