GOLDEN VALLEY, Minn. -- This spring, a beautiful tropical paradise is in bloom with majestic flora at the annual Macy's Flower Show. Set to bring a floral wonderland filled with brilliant colors, aromas and textures, "Brasil: Gardens" by Bachman's showcases a rainforest of treasures at Macy's Downtown Minneapolis.

The event is at Macy's Downtown Minneapolis in the 8th Floor Auditorium and runs from March 25-April 7, 2012, during Macy's store hours.

In honor of the occasion, Macy's culinary master Tim Scott has created a special Brazilian themed menu. Here are two of the offerings.

Brazilian Pork Tenderloin Churrasco with Corn Poblano Salad

2 Pork tenderloins, silver skin removed and cut into 11/2 - 2" pieces
1 Tablespoon Achiote paste
1 Cup Canola oil
4 Cloves Garlic
2 Tablespoons Fresh thyme
¼ teaspoon Fresh ground black pepper
Mango Mint Mojo
1 ¼ Cup Frozen or fresh mangos purees
¼ Cup Fresh lime juice
¼ Cup Fresh mint, chiffonade
Corn Poblano Salad
1 Cup Fava Bean taken out of the pod or edamame
1 Cup White hominy, rinsed well under cold water
1 Cup Roasted corn
1 Cup Poblano peppers, small dice
1/2 Cup Red bell peppers, small dice
1/4 Cup Shallots, minced
1 teaspoon Garlic, minced
2 T. Fresh lemon juice
1T. Red wine vinegar
2T Canola oil
2T. Fresh Cilantro, chiffonade
Kosher salt
Fresh ground black pepper

Place pork between 2 pieces of plastic wrap. With the flat side of a meat mallet, gently pound to ½" thickness. Be sure to not make the pork too thin.

Place all marinade ingredients in a blender to combine. Pour over pork and hold refrigerated for up to 3 days.

Season the marinated pork with salt and pepper. Grill 1 ½ - 2 minutes per side, making an "X" mark from grill.

For Mango Mint Mojo, blend mangos and lime in a blender. Remove and stir in mint. Keep refrigerated up to 3 days.

For the Corn Poblano Salad, combine all ingredients and hold refrigerated for up to 3 days.

Serve pork on the corn salad, and drizzle with Mint Mojo.

Crispy Yuca Hash Browns

These Nuevo Latino-style hash browns are deliciously crisp, and the nutty flavor of the yucca seems to be magnified by the cooking process. Serve with any grilled meat. Even a simple mixed green salad would be supported nicely by this crunchy yucca side dish.

2 pounds yuca, peeled
1 small white onion, diced
¼ cup vegetable oil
Freshly ground black pepper

1. On the coarse side of a hand-help box grater, shred the yuca. Place in a bowl with the diced onion and mix well.
2. Heat the oil in a nonstick 10-inch sauté pan over medium-high heat. Carefully place the shredded yuca and onion mixture in the hot pan and flatten out with a spatula. Cook for 3 to 4 minutes on one side, until the bottom has a golden brown crust. Flip with a spatula and cook an additional 3 to 4 minutes.
3. Transfer to a plate lined with a paper towel to absorb any excess oil. Season with salt and pepper. Cut into quarters and serve hot.

Serves six.