BBQ Pork (Char Siu) Board

This Asian-twist to a Charcuterie board is a veritable feast on a tray! With Charcuterie boards being all the rage, why not try something different? I’ve made a grazing board a couple of times now using this BBQ board and my guests/hosts have appreciated it being different, but they loved the taste as well.

Method: Click here to make the Char Siu following this recipe

Time: 10 minutes not including the time to make the Char Siu

Servings: 10-15 people as an appetizer (along with other appetizers)


  • 2 Warm crusted French Bread
  • Fillings (4 cups char siu slices)
  • 1/4 cup warm water
  • 3/4 cup rice vinegar (sub apple cider vinegar)
  • 1/2 cup sugar
  • Salt to taste
  • 3/4 cup julienned carrots
  • 3/4 cup julienned radish (daikon or regular)
  • 3/4 cup cucumber cut into matchsticks
  • 1/2 cup cilantro sprigs
  • 1/4 cup thinly sliced jalapenos, optional
  • 1/2 cup mayo with Sriracha sauce mixed in, if you like it spicy


  1. Slice and keep aside 4 cups of char siu slices in 1-2 serving bowls that will fit on your charcuterie board or arrange them on the board
  2. Mix the warm water, vinegar, sugar and salt until the sugar is completely dissolved. Divide the mixture into three small separate serving bowls and add the carrots to one bowl, radish to the next and cucumber to the third bowl. Best to let it rest for 5-10 minutes before serving
  3. Mix the Sriracha sauce with the mayo and place in a small serving bowl on the charcuterie board
  4. Cut the French bread into thin slices (preferable on a bias) and arrange on the charcuterie board
  5. Place cucumber springs and jalapeno slides either on the board or in a small serving bowl
  6. Guest will lather slices of the bread with the mayo and layer it with meat and vegetables for a delectable treat (makes it a deconstructed Banh-Mi sandwich!)
  7. Manger!

Mango Pineapple Salsa

Sweet, tangy, healthy, fresh mango, pineapple salsa will have you dreaming of the tropics with a single bite. This salsa is the perfect make-ahead appetizer or a topping for fish, tacos, grilled chicken or pork. Best of all, it comes together in minutes.

We often make salsa for fish tacos or as a quick snack for when the kids come home from school. This mango and pineapple salsa brings vision of glorious summer days. I sometimes add a dash of Tagin, a Mexican seasoning available in ethnic grocery stores, and just dig in with a spoon – why waste calories on chips?!!

Prep: 10 minutes Total time: 10 minutes


  • 2 cups diced Pineapple
  • 2 cups diced Mangoes (see notes on chopping a mango easily)
  • 1 small Red Pepper
  • 1/2 small Red Onion, diced fine
  • 1 Jalapeno, diced fine (deseed if you don’t like it too spicy)
  • 1/2 cup Cilantro, chopped
  • 1/4 cup fresh Lime juice
  • 1 tsp salt


  • In a bowl, mix all ingredients well
  • Serve with tortilla chips or over tacos, chicken, fish…. or just grab a spoon and dig in
  • Refrigerate to keep fresh up to two days

How to chop a mango easily:

  1. Wash and dry the mango
  2. Place the mango upright on a cutting board, supporting it with your non-dominant hand
  3. Hold a sharp knife in your other hands
  4. Cut the thickest (widest) side of the mango, cutting from top to bottom as close to the pit as you can
  5. Repeat on the other side
  6. These sides are called “cheeks” – so you end up with two cheeks and a pit that still has a bit of flesh around it
  7. Use a knife to make lengthwise and crosswise cuts in each cheek, being careful to avoid cutting through the skin. Now, press the skin side of the mango cheek to turn it inside out, to resemble a porcupine. Scoop out the cubes off the skin using a knife or skin
  8. Peel the skin of the remaining middle piece and using a paring knife, cut as close to the pit as possible. Cut the remaining fruit flesh into cubes


When Nilesh thinks of Hummus, it takes him back to his childhood in Dahran where his dad whipped up bowls of hummus that were wiped clean at parties. Even when his parents visit, we leave it to his dad to make the tastiest, most garlicky, finger-licking hummus around.


  • 1 cup roasted red bell pepper (Use only if you want red pepper hummus)
  • 2.5 cups soaked and cooked chick peas / garbanzo beans
  • 0.25 cup tahini paste
  • 2 tbsp extra virgin olive oil
  • 0.25 cup lemon juice (usually 1 lemon)
  • 6 cloves fresh garlic (chopped)
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp red chilli powder
  • 1/2 tsp cumin powder


  1. For Roasted Red Peppers:
    1. Move the over rack closer to the broiler, about 6 inches away. Turn broiler over
    2. Remove core of the red peppers and cut into large, flat pieces
    3. Lay flat on an oven tray with skin side up. Broil 5-10 mins until charred
    4. Remove from oven, when cool enough to handle, gently peel away the charred skin and discard
  2. For Hummus:
    1. Combine all the ingredients in the bowl of a food processor
    2. Process of 2-3 minutes
    3. If the hummus is too thick, add a tablespoon of water at a time, until you reach the desired consistency
    4. To serve, put hummus into a bowl, make a little well and add a 1/2 tsp of olive oil, with a sprinkle of red chili power. Serve with pita chips, or vegetables like carrots and cucumbers.

Serving Suggestions

  1. Pita pockets – layer hummus, cooked and diced chicken, tahini, and greens in a pita for healthy pita pocket for school lunches
  2. Serve with cucumbers and carrots
  3. Wraps – layer hummus, long, thin carrot and cucumber slices, greens and deli meat for a school lunch or an on-the-go wrap