TACOS AL PASTOR and AQUA PEARL

I was cooking Tacos Al Pastor at the same time we were receiving a tutorial on a water system that produces alkaline water along with a myriad of health benefits.
Once our lovely and compelling presenters had left, I indulged in a cocktail. Using the pineapple juice I had drained from the tidbits that are featured in the tacos.

TACOS AL PASTOR

1 pound pork tenderloin, cut into 1/2 inch cubes
1 (8 ounce) can pineapple tidbits in juice, drained
1 onion, chopped
1/4 cup chopped fresh cilantro
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon pepper
1 teaspoon chopped garlic
3/4 teaspoon salt
1 tablespoon canola oil
6 tortillas, warmed
Toppings: sliced radishes, fresh cilantro leaves, crumbled queso fresco, sliced jalapeño

Combine pork, pineapple, onion, cilantro, chili powder, ground cumin, oregano, pepper, garlic and salt in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.
Cook pork mixture in hot oil in a large nonstick skillet over medium high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas and desired toppings.
Enjoy!

Recipe adapted from Southern Living, June 2009
www.southernliving.com/food

AQUA PEARL

3 ounces pineapple juice
6 tablespoons gin
4 teaspoons fresh lemon juice
2 teaspoons simple syrup or agave syrup
2 teaspoons blue curaçao liqueur
4 dashes of angostura bitters
ice cubes

Mix pineapple juicce, gin, lemon juice, simple syrup, blue curaçao, and angostura bitters in a cocktail shaker. Fill with ice. Cover and shake well. Strain into 2 martini glasses.
Enjoy!

PAN SEARED PORK WITH MAPLE GRAVY AND APPLE BACON HASH and COFFEE CHILE RUBBED PORK TENDERLOIN and PORK POSOLE

Pork is a dish I know my whole family will enjoy, and I enjoy cooking it because of the limited amount of complaints that will come my way.

PAN SEARED PORK WITH MAPLE GRAVY AND APPLE BACON HASH

APPLE BACON HASH
4 slices bacon
3 tablespoons unsalted butter
2 potatoes, peeled, diced and boiled until cooked through
1 onion, chopped
2 cloves garlic, minced
1 apple, peeled, cored and diced
3/4 teaspoon maple seasoning
1/4 teaspoon ground cinnamon
salt and freshly ground black pepper
PORK AND MAPLE GRAVY
1 pork tenderloin, cut into 1 inch thick pieces
salt and freshly ground black pepper
2 teaspoons flour
3/4 cup chicken stock
3 tablespoons cream
3 tablespoons maple syrup

APPLE BACON HASH
Cook bacon in a large skillet over medium heat until crisp and browned, about 10 minutes. Drain on paper towels. Heat butter and 2 tablespoons of bacon fat in a medium nonstick skillet over medium heat. Add potato, garlic and apple and cook until lightly browned, about 10 minutes. Remove from heat and stir in the maple seasoning and cinnamon. Season to taste with salt and pepper.
PORK
Heat a large skillet over medium heat. Season pork with salt and pepper. Add to skillet and cover. Cook, turning occasionally, until golden brown and and cooked through, about 15 minutes. Transfer the pork to a plate and cover to keep warm.
MAPLE GRAVY
Pour off all but 1 tablespoon of the pan drippings from the skillet. Whisk flour into pan drippings and let butte over medium heat for 1 minute. Whisk in chicken stock, maple syrup and cream and bring to a boil. Cook, whisking often, until mixture reduces and thickens, about 2 minutes. Season with salt and pepper.
SERVE
Chop bacon and mix into hash. Serve pork hot with the hash and gravy.
Enjoy!

Recipe adapted from Easy Entertaining with Pork
www.porkbeinspired.com/‎

COFFEE CHILE RUBBED PORK TENDERLOIN

2 teaspoons freshly ground coffee
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 teaspoon ground chile pepper
1/2 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground black pepper
2 pork tenderloins

Heat oven to 400F.
Line a baking sheet with foil.
In a small bowl, combine coffee, garlic powder, paprika, chile pepper, cumin, salt and pepper. Place pork on the baking sheet and sprinkle spice mixture evenly over both tenderloins.
Place baking sheet in the oven and roast until pork reaches an internal temperature of 150F about 45 minutes. Let pork stand 5 minutes before slicing.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, October 2013
www.arkansasonline.com/news/features/food/‎

PORK POSOLE

3 tablespoons olive oil
2 onions, chopped
3 pound pork loin, cut into 1/2 inch cubes
1 tablespoon ancho chile powder
1 tablespoon Mexican oregano
16 ounces of diced green chiles
5 garlic cloves, minced
2 teaspoons ground cumin
2 to 3 cups of chicken broth
1 (15 ounce) can of hominy, drained

Heat oil in a large pot over medium-high heat Add onions, and pork, sauté until onions are soft and pork is browned, stirring often, about 7 minutes. Add ancho chile powder, oregano, diced chiles, garlic and cumin, stir 30 seconds. Add chicken broth and hominy, bring to a boil, then reduce heat to low. Cover with lid and simmer for 30 minutes, adding more broth to thin, if desired.
Enjoy!

SPICY PORK PO'BOYS and CURRY TURKEY PATTIES and GRILLED CHEESE AND BACON SANDWICHES WITH CHEESE CURDS and SWISS AND CHEDDAR GRILLED SANDWICH

The number one food consumed in America, at home and away from the home, is the sandwich (USA WEEKEND, December 2013).
At our house, we enjoy them for lunch or dinner, and usually with an interesting twist on a classic.

SPICY PORK PO'BOYS

1 pound ground pork
1 1/2 teaspons paprika
1 1/4 teaspoons dried thyme
1/2 teaspoon cayenne pepper
3/4 teaspoon garlic powder
salt and freshly ground black pepper
1/2 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2 dill pickles, finely chopped
baguettes, split
shredded lettuce
tomatoes, thinly sliced
Hot sauce, for serving

In a large bowl, mix the ground pork with the paprika, thyme, cayenne pepper, and garlic powder, and season with salt and pepper. Form the mixture into 1/2 inch thick patties. Heat a frying pan over medium high heat and swirl in a tablespoon of olive oil, or spray with cooking spray. Cook the patties, turning once, until they are cooked through, about 10 to 12 minutes.
Meanwhile, mix the mayonnaise with the Dijon mustard and pickles and season with salt and pepper. Spread the mayonnaise on both sides of the baguette.
Place pork patties on the bottom each baguette and top with the lettuce, tomato and a few splashes of hot sauce. Close the sandwich and serve.
Enjoy!

Recipe adapted from Food and Wine Magazine
www.foodandwine.com/‎

CURRY TURKEY PATTIES

1 1/2 pounds ground turkey breast
salt and pepper
1/4 cup mango chutney
1/4 cup plain Greek yogurt
3 green onions, finely chopped
1 tablespoon grated ginger
2 cloves garlic, minced
3 tablespoons chopped nuts,
1 tablespoon curry powder
1 tablespoon ground cumin
handful of cilantro, finely chopped
4 pieces of grilled naan bread
Toppings: hot giardiniera, cucumber slices, lettuce leaves, tomato slices

In a large bowl, crumble the ground turkey and season with salt and pepper. Add the chutney, yogurt, egg, green onions, ginger, garlic, nuts, curry powder, cumin and cilantro. Mix and form into patties.
Heat a griddle or large skillet over medium high heat. Drizzle in olive oil, add the patties and fry, turning once, until cooked through, about 12 minutes.
Fill the naan breads with a patty and toppings of your choice.
Enjoy!

Recipe adapted from Rachael Ray Magazine, January/February 2013
www.rachaelraymag.com/recipes/‎

GRILLED CHEESE AND BACON SANDWICHES WITH CHEESE CURDS

1 teaspoon beef bouillon
1/4 cup mayonnaise
2 teaspoons siracha
salt and freshly ground black pepper
1 tablespoon vegetable oil
1 onion, thinly sliced
2 teaspoons cider vinegar
12 slices of bacon
2 tablespoons butter, softened
8 slices of white sandwich bread
4 slices of sharp cheddar cheese
3 ounces cheddar cheese curds

In a small bowl, mix the beef bouillon into 2 teaspoons of hot water until dissolved.
Whisk in the mayonnaise and siracha and season with salt and pepper.
In a medium skillet, heat the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, until golden brown and softened, about 10 minutes. Stir in the vinegar and season with salt and pepper.
Meanwhile, cook the bacon until crisp, drain on paper towels.
Set a skillet on moderate heat, butter the bread slices on 1 side. Spread the other side of 4 bread slices with the spicy mayonnaise and top with the onion cheddar cheese curds and bacon.
Close the sandwiches buttered side out and placce in the skillet, cook until crisp, about 4 minutes per side. Cut the sandwiches in half and serve.
Enjoy!

Recipe adapted from Food and Wine, October 2011
www.foodandwine.com/recipes‎

SWISS AND CHEDDAR GRILLED SANDWICH

2 eggs
1/2 cup milk
pinch salt
3 tablespoons parsley, finely chopped
2 ounces swiss cheese
2 ounces cheddar cheese
4 slices of sandwich bread, crusts removed
2 tablespoons olive oil
1 tablespoon butter

Whisk eggs in a bowl for 1 minute. Add milk, salt and herbs and whisk to combine. Set aside.
Cut cheese into slices, then each slice in half to make 8 pieces.
Cut each slice of bread in half to make 8 pieces.
Lay 4 slices of the bread on a flat surface and distribute the cheese evenly over bread. Cover remaining bread. Using your fingers, pinch edges of bread together to seal.
Heat oil and butter in a medium skillet over medium heat.
Dip sandwiches in egg mixure and coat on both sides as well as the edges. Place egg coated sandwiches in skillet and cook on one side until golden brown, then flip and cook remaining side until golden brown.
Serve hot.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2010
www.arkansasonline.com/news/features/food/‎

ELDERFLOWER MARTINI and PORK TENDERLOIN BRAISED WITH ELDERFLOWER AND FENNEL

Although St. Germain Elderflower Liqueur was launched in 2007, I tried it for the first time just a couple of years ago. I was out for lunch with Mum at a local restaurant, and we were served it mixed with champagne as an aperitif. I immediately fell in love.

ELDERFLOWER MARTINI

2 ounces of vodka
1 ounce of lime juice (I have also tried this with lemon juice, but preferred the lime)
1 ounce of elderflower cordial (St. Germain)
dash of agave nectar
lime zest

Add first five ingredients to a shaker and shake over ice. Strain into a martini glass and garnish with lime zest.
Enjoy!

PORK TENDERLOIN BRAISED WITH ELDERFLOWER AND FENNEL

2 tablespoons olive oil
1 pork tenderloin, sliced crosswise 1 1/2 inches thick and lightly pounded
1/2 to 1 teaspoon fennel seeds, chopped
1 teaspoon freshly ground black pepper
salt
1 fennel bulb, cored and thinly sliced
1 onion, halved and thinly sliced
3/4 cup white wine
1/4 to 1/2 elderflower cordial
3 thyme sprigs
1 bay leaf

In a skillet, heat 1 tablespoon of the oil. Sprinkle the pork with fennel seeds and pepper and season to taste with salt.
Add the pork to the skillet and cook over high heat, turning once, until lightly browned, 5 minutes.
Transfer the pork to a plate.
Add the remaining 1 tablespoon of oil to the skillet, add the sliced fennel and onion, cover and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the wine, cordial, thyme and bay leaf and cook until the liquid is reduced by half, 5 minutes.
Return the pork and any accumulated juices to the skillet. Cover and simmer over low heat until the pork is cooked through, 10 minutes. Discard the thyme sprigs and bay leaf and serve.
Enjoy!

Recipe adapted from Food and Wine, January 2011
www.foodandwine.com/recipes‎

ASIAN CHICKEN DUMPLINGS and PORK DUMPLINGS and CHINESE NOODLES WITH BARBECUE PORK and MANGO PUDDING

Happy Chinese and Vietnamese New Year!!! Wishing you luck and prosperity in the Year of the Horse!!

ASIAN CHICKEN DUMPLINGS

1/4 cup soy sauce
2 inch piece of fresh ginger, peeled and grated
1 tablespoon rice vinegar
1/2 pound ground chicken
1/2 cup finely chopped cabbage
2 tablespoons canola oil
1/2 teaspoon sesame oil
wonton wrappers (I used round)

In a bowl, mix the soy sauce, 1 tablespoon of ginger and the rice vinegar.
In a large bowl, mix the chicken, cabbage, remaining ginger and oils and season with salt and pepper.
Put about 1 tablespoon of mixture into a wonton wrapper, brush the edges with water, fold and pinch to seal. Repeat until all mixture is used.
Enjoy!

Recipe adapted from Rachael Ray Magazine
www.rachaelray.com/‎

PORK DUMPLINGS





1 egg white, lightly beaten
1 tablespoon soy sauce
2 teaspoons oyster sauce
2 teaspoons toasted sesame oil
1 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup finely chopped green onions
2 teaspoons minced fresh ginger
1 garlic clove, minced
1/2 pound ground pork
wonton wrappers (I used square)

Whisk together the egg white, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, salt and pepper in a medium sized bowl. Stir in the green onions, ginger and garlic, add the pork and stir until the filling is thoroughly combined.
Put about a tablespoon of filling into the middle of each wonton wrapper, moisten the edges with water and bring the corners of the wrapper together at the top, pinching to seal.
Enjoy!

Recipe adapted from Family Fun Magazine, February 2010
family.go.com/recipes/‎

CHINESE NOODLES WITH BARBECUE PORK

PORK
1/4 cup honey
1/4 cup soy sauce
2 tablespoons hoisin sauce
1 tablespoon sherry
1/2 teaspoon five-spice powder
1/4 teaspoon salt
1/4 teaspoon white pepper
1 (1-pound) pork tenderloin, trimmed and diced
NOODLES
12 ounces chinese noodles
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 tablespoons canola oil
1 1/2 tablespoons minced peeled ginger
1 garlic clove, minced
1 jalapeño pepper, seeded and minced
1/2 onion, sliced
2 cups fresh bean sprouts
3 green onions, sliced

To prepare pork, combine honey, soy sauce, hoisin sauce, sherry, five-spice powder, salt and pepper, in a zip-lock bag. Add pork. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
Heat broiler to high. Remove pork from bag, and discard marinade. Place pork on a foil lined baking sheet, broil for 4 minutes on each side or until it is cooked through. Let stand 10 minutes.
To prepare noodles, cook according to package directions. Combine 2 tablespoons soy sauce, oyster sauce, and 1 tablespoon hoisin sauce, set aside.
Heat a large pan over high heat, add oil to pan, swirl. Add ginger, garlic and jalapeño, stir fry 30 seconds. Add sliced onion, bean sprouts, and green onions, stir fry one minute. Add pork and soy sauce mixture. Serve over noodles.
Enjoy!

Recipe adapted from Cooking Light, March 2013
www.cookinglight.com/‎

MANGO PUDDING

2 envelopes of unflavored gelatin
3/4 cup sugar
1 cup hot water
3 cups pureed frozen mango
1 cup evaporated milk

Add gelatin and sugar to hot water and mix until dissolved and smooth. Mix in mango puree and evaporated milk, stir until smooth.
Pour mixture into bowl and chill until set (I poured mine through a sieve because the gelatin formed lumps).
Enjoy!

Recipe adapted from About.Com
http://chinesefood.about.com/od/dessertsfruit/r/mangopudding.htm

CHEF ZHANGS PORK BELLY SAUCE

I was recently captivated by a book that was a wonderful, mouthwatering combination of food and travel. "On the Noodle Road", written by Jen Lin-Liu, attempted to trace the origin of the noodle through various countries, it was flavored with musings on womens roles in the different countries she visits, and incorporated the parallel adventure of her marriage. In fact, I found myself not so intent on discovering the origin of the noodle, but whether her marriage would remain intact.
Jen is someone I would like to cook with, take a cooking class from and sit and eat noodles with, all kinds of noodles, all over the world - I love her passion for food, and I felt very inspired to savor all the delicious sounding cuisine, while immersed in the various cultures she mentions.
Even though the recipes in the book were adapted for American kitchens, I still found the noodle techniques a little intimidating - but I couldn't wait to try this pork belly recipe - and it was every bit as flavorful and delicious as I imagined it would be.

CHEF ZHANGS PORK BELLY SAUCE

1 pound pork belly, cut into 1-inch cubes
1/4 cup vegetable oil
1/4 cup sugar
2 tablespoons plus 1/4 cup soy sauce
1 quart water
1 leek, cut into 1-inch pieces (white part only)
2 tablespoons grated fresh ginger
4 star anise
2 bay leaves
1 tabelspoon powdered chicken bouillon
2 whole dried red chili peppers
1/2 teaspoon salt

Fill pan (or wok) halfway with water and bring to a boil. Add the pork, return to a boil, and simmer for 2 minutes. Drain and set aside.
Place the pan over high heat until it is dry again, then add the vegetable oil and sugar. Stir vigorously until the mixture begins to caramelize. When it is reddish brown, add the blanched pork, stir to coat with the sugar, then add 2 tablespoons of the soy sauce. Stir fry for 2 to 3 minutes, then add the water, the remaining 1/4 cup soy sauce, the leeks, ginger, star anise, bay leaves, bouillon, red chili peppers, and salt. Bring to a boil, then reduce the heat and simmer for about an hour, until the sauce is thick (I left it bubbling on the stove for about 4 hours). Discard the bay leaves.
Enjoy!

Recipe adapted from On the Noodle Road, Jen Lin-Liu

ASIAN BAHN MI BURGERS and CUBAN SANDWICHES WITH ZUCCHINI PICKLES

Celebrate your favorite team with fabulous international flavors. Both of these pork sandwiches are casual and can be made for a crowd, or a smaller more intimate group.
Whether those you are supporting win or lose, you will feel successful and satisfied with either the Bahn Mi or Cuban.

ASIAN BAHN MI BURGERS

1 tablespoon fish sauce
2 teaspoons minced garlic
2 teaspoons soy sauce
2 teaspoons grated fresh ginger
1 teaspoon finely grated lime zest
1 teaspoon fresh lime juice
3 green onions, finely chopped
1 pound of ground pork
1/2 cup chopped cilantro
4 tablespoons mayonnaise
1 tablespoon siracha, or to taste
French baguette, split, toasted and cut into size of your choice
butter lettuce
1/2 cucumber, thinly sliced
3/4 cup shredded carrots

Mix fish sauce, garlic, soy sauce, ginger, lime zest and juice, and green onions until combined. Add pork and chopped cilantro and gently mix to combine.
Divide the mixture into 4 equal portions (or however many you need) and loosely form them into 1 inch patties. Season with salt and pepper.
Heat oil in a large, heavy skillet over medium-high heat until oil begins to shimmer.
Cook burgers 12 to 14 minutes, turning once, until cooked through.
Mix the mayonnaise and siracha sauce, and spread the spicy mayonnaise on the cut sides of the buns. Top the buns with lettuce, a burger, cucumber and carrots.
Enjoy!

Recipe adapted from Redbook Magazine
www.redbookmag.com/recipefinder/‎

CUBAN SANDWICHES WITH ZUCCHINI PICKLES

PORK
3 quarts water
1 1/2 cups apple juice
3/4 cup coarse kosher salt
1/3 cup Worcestershire sauce
1/3 cup sugar
4 fresh thyme sprigs
2 heads of garlic, halved horizontally
2 bay leaves
2 whole star anise
1 tablespoon whole black peppercorns
1 cinnamon stick, broken in half
1 teaspoon whole allspice
2 large oranges, halved
1 2-1/4 pound boneless pork loin
AIOLI
2 cups mayonnaise
1/4 cup olive oil
1/4 cup chopped fresh Italian parsley
2 tablespoons fresh lemon juice
2 garlic cloves, pressed
2 teaspoons Dijon mustard
SANDWICHES
10 ciabatta rolls, halved horizontally
2 pounds thinly sliced ham
zucchini pickles (recipe follows)
1 pound Emmenthal cheese, cut into slices

PORK
Place first 12 ingredients in a heavy, large pot. Squeeze juice from orange halves into pot, then add orange halves. Bring the mixture to a boil, stirring until salt and sugar dissolve. Reduce heat to medium and simmer brine 20 minutes to allow flavors to blend. Cool, then cover and refrigerate brine overnight.
Add the pork to the brine, marinate in refrigerator two days, occasionally turning pork.
AOLI
Whisk mayonnaise and oil in a medium bowl to blend. Whisk in all remaining ingredients. Season to taste with salt and pepper.
SANDWICHES
Heat oven to 350F.
Place rack in roasting pan. Remove pork from brine, place in prepared pan. Roast until instant-read thermometer inserted into center of pork registers 145F, about 45 minutes. Cool to room temperature, about 1 hour. Slice thinly.

Heat broiler. Spread 1 rounded tablespoonful of aioli on cut side of each ciabatta roll half. Heat large skillet over medium-high heat. Working in batches, fry the ham just until heated through and beginning to brown, turning occasionally, about 1 minute.
Place roll bottoms on large rimmed baking sheet. Divide ham among roll bottoms. Working in batches, fry sliced pork until heated through and just beginning to brown. Divide among sandwiches. Arrange 1/4 cup zucchini pickles over pork on each sandwich. Top each sandwich with cheese, dividing equally. Broil sandwiches until cheese melts, 1 to 2 minutes. Cover each with roll top and serve.

ZUCCHINI PICKLES
2 1/2 pounds zucchini, trimmed, cut crosswise into thin slices
1 onion, thinly sliced
2 tablespoons coarse salt
2 cups champagne vinegar
1 cup sugar
1 2 inch piece fresh ginger, thinly sliced
1/2 teaspoon celery seeds
1/4 teaspoon ground turmeric
1/4 teaspoon mustard seeds

Toss the zucchini, onion and salt in a large colander. Place in sink and let drain 2 hours. Rinse vegetables, drain. Transfer to kitchen towels. Gently squeeze vegetables to dry. Place in an 8-cup glass bowl.
Bring vinegar and all remaining ingredients to a boil in a small saucepan, stirring to dissolve sugar. Reduce heat to medium and simmer 10 minutes. Pour vinegar mixture over zucchini mixture, pressing on vegetables to submerge. Cool to room temperature. Cover and chill overnight.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE and PORK AND APPLE TOURTIERE and GARLIC PORK SHOULDER and GREEN CHILI STEW

Summer pork Fest - tenderloin, shoulder and ground!! After all, we are in Razorback country!!

PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE

1 1/2 teaspoons minced fresh thyme, divided use

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

2 cloves garlic, peeled minced

3/4 pound pork tenderloin

1 tablespoon olive oil

1 1/4 cups chicken broth, divided

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

1 teaspoon corn starch

2 tablespoons water

1/4 cup blackberry mustard (recipe follows)

3/4 cup fresh blackberries

Combine 1/2 teaspoon of the thyme, the black pepper, salt, allspice, cinnamon and garlic in a bowl, mix well.

Trim fat from pork, rub pork with thyme mixture. Place pork in a shallow dish, cover and chill 2 hours.

Coat a large skillet with cooking spray, add olive oil and place over medium-high heat until hot. Add pork, cook 4 minutes, turning to brown on all sides. Add 1/4 cup of the chicken broth and vinegar to skillet, bring to a boil. Cover, reduce heat, and simmer 25 minutes, or until meat thermometer registers 160 degrees.

Remove pork from skillet, set aside and keep warm.

Add remaining cup of chicken broth and brown sugar to skillet, bring to a boil and cook 5 minutes or until broth mixture is reduced to 1/2 cup. 

Place cornstarch in a small saucepan, gradually add water, blending with a wire whisk. Stir in broth mixture and 1/4 cup blackberry mustard, bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove sauce from heat, stir in remaining teaspoon of thyme.

Serve tenderloin with sauce and garnish with fresh berries.

BLACKBERRY MUSTARD

1/2 cup fresh blackberries, smashed

1/4 cup Dijon mustard

pinch of sugar

Process blackberries, mustard and sugar in a food processor until well blended.

Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, August 2004

www.arkansasonline.com/news/features/food/‎ 

PORK AND APPLE TOURTIERE

15 ounce package refrigerated pie crusts
3 slices of bacon, finely chopped
1 onion, finely chopped
1 pound ground pork
2 apples, peeled, cored and finely diced
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg

Remove the crusts from the box and let sit at room temperature.
In a large skillet over medium heat, cook the bacon until it begins to brown, about 5 minutes. Add the onion and saute until tender and golden about 10 minutes.
Add the ground pork. As it cooks, break it up with a wooden spoon, cooking until no traces of pink remain, about 5 minutes.
Stir in the apples, thyme, salt, pepper and nutmeg. Remove from heat and cool.
Heat the oven to 400F.
Line the bottom of a 9-inch pie plate with one of the crusts. Add the cooked pork and apple filling, spreading it in an even layer.
Place the remaining crust on top, then pinch and crimp the edges together.Make several small slits on the top crust for venting.
Bake the pie for 35 to 45 minutes, or until the crust is golden and the filling is bubbling.
Enjoy!
Recipe adapted from The Morning News, November 2008

GARLIC PORK SHOULDER

1 garlic head, separated into cloves and peeled
1 tablespoon salt
1 tablespoon whole black peppercorns
3/4 cup loosely packed fresh oregano leaves
1/4  cup olive oil
2 tablespoons white wine vinegar
1 (3 1/2 to 4 pound) bone in pork shoulder

Place garlic, salt, peppercorns and oregano in the bowl of a food processor. Process until garlic is chopped. Add olive oil and vinegar and process to form a thick paste. Place pork in a large roasting pan, fat side up and score the top with a sharp knife. Rub garlic mixture over meat, refrigerate at least 3 hours or overnight.
Heat oven to 350F.
Place the pork in the oven and roast about 3 hours, until the internal temperature reaches 160F. Let the pork cool slightly and then slice.
Enjoy!

Recipe adapted from Relish Magazine
relish.com/recipes/

GREEN CHILI STEW

1 pork loin, cut into small cubes
4 yellow onions
2 (10 ounce) cans petite chopped tomatoes
4 cloves of garlic, finely chopped
2 jalapeño peppers, seeds removed and finely chopped
1 (10 ounce) can rotel tomatoes
3 medium potatoes, peeled and cut into small cubes
3 or 4 (4 ounce) cans of chopped green chilies
1/2 teaspoon cumin
1 1/2 teaspoons salt
1 teaspoon Italian seasoning
1/2 teaspoon oregano
freshly ground black pepper to taste

Salt and pepper pork cubes, roll in flour, brown in oil. When browned, add to a stock pot. Saute onions until tender, add chopped garlic, cook two minutes more, stirring often. Add onions, garlic and remaining ingredients to pot.
Simmer 2 hours, stirring occasionally. Adding water and more seasoning as required.
Enjoy!

Recipe adapted from The Morning News, October 2006

SWEET AND SPICY PORK TENDERLOIN with HOT PEPPER SUCCOTASH

My husband and I had been invited to appear in a commercial at a local restaurant, and since we would be sampling lots of outstanding food, I made a Mexican fiesta for the kids to enjoy at home - cheese quesadillas, enchiladas and refried beans.
However, my husband called to say the shoot had been postponed due to the awful weather, we were expecting thunderstorms and tornadoes in our area. I had been to the grocery store earlier in the day, and had the ingredients to make this tasty pork tenderloin. The meal came together very quickly, and paired with a salad and outdoor dining, it was close to outstanding.
The kids swam in the pool after dinner, and 45 minutes later we were sequestered in the basement with our guinea pig, parakeets, dog, pet rats, blankets and pillows, snacks and board games, bicycle helmets and shoes. Almost as exciting as being in a commercial.

SWEET AND SPICY PORK TENDERLOIN with HOT PEPPER SUCCOTASH

1 pound pork tenderloin
4 teaspoons ground cumin
4 teaspoons ground coriander
1/4 teaspoon ground red pepper
4 tablespoons brown sugar
salt

Remove visible fat from the pork, slice.
Mix cumin, coriander, cayenne and brown sugar in a bowl. Sprinkle pork with salt, then coat pieces in the spice mixture.
Place pork in a hot pan coated with cooking spray, and cook pork until done, about 7 to 10 minutes on each side.

HOT PEPPER SUCCOTASH

1/3 cup chicken stock
1 tablespoon olive oil
1 1/2 cups frozen corn
1 1/2 cups frozen baby lima beans
3 tablespoons jalapeno pepper jelly
3 green onions, thinly sliced
salt

Warm stock and oil in a medium skillet over high heat. Add corn and beans and cook 5 to 10 minutes, or until beans are tender. Reduce heat to medium-high, add jelly, stirring until it melts and coats vegetables. Add green onions and salt to taste.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, July 2012
www.arkansasonline.com/news/features/food/‎

SPIRITED SHRIMP COCKTAIL and POTATO CHEESE MUFFINS WITH PORK AND CINNAMON PLUM CHUTNEY and WHITE CHOCOLATE CHEESECAKES WITH PATRON XO CAFE CARAMEL SAUCE and BACON TEQUILA TRUFFLES

I had a lot of fun cooking for the Arkansas game this past weekend. Being from New Zealand, I don't know much about Football, but I know I love the Tailgating!! I have recently discovered Patron XO Cafe - absolutely divine - and wanted to incorporate it into my recipes, along with the time-honored Patron Silver. The inclusion of these definitely added depth and deliciousness to the fare.
I easily could have removed the shrimp from the SPIRITED SHRIMP COCKTAIL, added a little more Patron Silver, and been left with a very respectable and tasty Bloody Mary - and I loved, loved, loved the BACON PATRON XO CAFE TRUFFLES - the clever combination of bacon and chocolate with a hint of coffee - perfect any time of day, but they seemed especially fitting for a morning gathering.
In the words of a wonderful friend of mine, after trying these treats at a recent Social Media social my husband and I hosted, "I will now want all my party foods to have Patron in them!". Thanks Whitney, I couldn't have said it better myself!

SPIRITED SHRIMP COCKTAIL

FOR THE SHRIMP
24 shrimp
1 heaping tablespoon Old Bay seasoning
FOR THE SAUCE
1/4 cup Patron Silver
2 tablespoons olive oil
2 tablespoons minced garlic
zest of 1 orange
2 cups fresh orange juice
1 cup fresh lime juice
2 cups ketchup
1 serrano chili, finely chopped
1/4 cup cilantro, finely chopped
2 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce
salt and freshly ground black pepper to taste
FOR THE GARNISH
1 avocado
1 cup popped popcorn
1/4 cup cilantro leaves

FOR THE SHRIMP
Add seasoning to a pot of boiling water, reduce heat to a simmer.
Add shrimp and cook until they just begin to turn pink, 30 to 45 seconds.
Cool shrimp in refrigerator, peel and devein.
FOR THE SAUCE
Mix all ingredients together, chill until needed.
FOR THE GARNISH
To serve, mix cooked shrimp with sauce. Place shrimp in a glass, spoon extra sauce over, then top with a little avocado, popcorn and cilantro if desired.
Enjoy!

Recipe adapted from The Wall Street Journal, June 2012
online.wsj.com/.../SB1000142405270230367400457743455074201...

POTATO CHEESE MUFFINS WITH PORK AND CINNAMON PLUM CHUTNEY

FOR THE MUFFINS
3/4 cup peeled, cooked and mashed potatoes
1/2 cup buttermilk
1 egg, lightly beaten
1/2 teaspoon salt
2 tablespoons sugar
1 cup flour
1 1/4 teaspoons baking soda
5 tablespoons butter, melted
1 teaspoon Herbs de Provence
2/3 cup grated Asiago cheese

Heat oven to 375F.
Place paper liners into 24 cups of a mini muffin pan.
In a medium mixing bowl, combine the mashed potatoes with buttermilk, egg, salt and sugar. Add the flour and baking soda, and mix just until combined. Fold in butter, Herbs de Provence and cheese.
Fill each paper cup 3/4 full of batter. Bake until golden brown, about 12 to 15 minutes.

FOR THE PORK
3 pound pork tenderloin
18 ounce bottle barbecue sauce
12 ounce can Dr Pepper

Place tenderloin in a lightly greased slow cooker, pour barbecue sauce and Dr Pepper over the top. Cover and cook on low setting for 8 to 10 hours or until meat is tender. Transfer pork to a cutting board, shred or slice.

FOR THE CINNAMON PLUM CHUTNEY
1 tablespoon yellow mustard seeds
2 pounds ripe plums, pitted and diced
1 cup golden brown sugar
1 cup cider vinegar
1 onion, diced
2 cinnamon sticks, broken in half
1 tablespoon salt
2 tablespoons Patron

Stir mustard seeds in a small dry skillet over medium heat until seeds darken slightly and begin to pop, about 5 minutes. Transfer seeds to a saucepan. Add plums, brown sugar, vinegar, onion, cinnamon sticks and salt. Stir over medium heat until sugar dissolves. Increase heat and bring to a boil. Reduce heat to medium low and simmer until liquid is thick and syrupy and mixture is reduced, stirring frequently, about 55 minutes. Remove from heat and cool. Mix in Patron.

TO ASSEMBLE
Split the muffins horizontally, spread with plum chutney and fill with pork.
Enjoy!

WHITE CHOCOLATE CHEESECAKES WITH PATRON XO CAFE CARAMEL SAUCE

300 grams brown sugar
200 grams butter
225 ml cream
4 tablespoons Patron Cafe xo
Filo pastry cases
360 grams white chocolate
250 grams cream cheese
250 grams creme fraiche or sour cream
200 grams Russian fudge, diced

To make caramel sauce, simmer together the sugar, 150 grams of the butter and the cream in a saucepan for 5 minutes, then cool. Add Patron Cafe xo and stir well.
Break up chocolate and put into an oiled microwave dish, microwave for 2 minutes, stirring at 30 second intervals, until just melted. Process the cream cheese and creme fraiche in a food processor. When smooth add the melted chocolate, until just combined. Transfer to a bowl, add the fudge and mix.
Place a teaspoonful of the cheesecake mixture into the pastry cases. Drizzle with a teaspoonful of the caramel sauce.
Enjoy!

BACON TEQUILA TRUFFLES

2 tablespoons dark brown sugar
1/4 teaspoon salt
3/4 cup honey roasted peanuts
6 thick bacon slices, cooked
1/3 cup creamy peanut butter
2 tablespoons Patron xo cafe
8 ounces chocolate, chopped
1 tablespoon shortening

Process sugar, salt, peanuts and bacon in a food processor 20 to 30 seconds, or until finely ground. Stir together bacon mixture, peanut butter and Patron cafe xo in a small bowl until smooth. Cover and chill 1 hour.
Shape teaspoonfuls of bacon mixture into balls. Place on a parchment paper lined baking sheet, chill for 1 hour.
Microwave chocolate and shortening for 1 to 1 1/2 minutes, stirring at 30 second intervals. Dip truffles into chocolate mixture then place on a cooking rack. Chill for 30 minutes before serving.
Enjoy!

Recipe adapted from Southern Living, March 2011
www.southernliving.com › Food › Entertaining