2 teaspoons curry powder
2 tablespoons maple syrup
2 tablespoons Worcestershire sauce
1 garlic clove, minced
2 – 10oz. pork tenderloins, cut into 1 1/4": medallions
1/2 cup chicken stock
lime wedges for garnish
1.In a small skillet, stir the curry powder over high heat until fragrant, about 2 minutes. Transfer to a shallow bowl and stir in maple syrup, Worcestershire sauce and garlic.
2.Add pork, turn to coat and marinate for at least 1 hour and up to 3 hours.
3.Coat a large skillet with cooking spray and heat. Add pork, reserving marinade, and cook over moderately high heat. Turn medallions once until browned, about 3 minutes per side. Transfer to a platter. Place in a 375 deg. oven and cook for an additional 8-10 minutes.
4.Add chicken stock and reserved marinade to skillet and cook over moderately high heat, scraping up any browned bits. Reduce the sauce until bubbly, add cooked medallions and turn to coat. Serve with lime wedges.
7 egg yolks
3 cups heavy cream
1 cup sugar
tablespoon vanilla extract
day old baguette or rolls, cut into cubes
dark chocolate, broken into small chunks
1.Place yolks in stainless steel mixing bowl. Whisk.
2.Whisk in sugar and vanilla.
3.Scald cream: whisk into egg mixture.
4.Place bread and chocolate into ramekin dishes, cover with batter. Let batter soak in and add more batter if needed.
5.Place ramekins in water bath.
6.Bake at 350 for 45-55 minutes.
7.Remove from oven, cool completely.
*** Serves 6 ***
3 tablespoons ancho chili powder, or 3 medium pods (about 1/2 ounce), toasted and ground (see note)
3 tablespoons New Mexico chili powder, or 3 medium pods (about 3/4 ounce), toasted and ground (see note)
2 tablespoons cumin seeds, toasted in a dry skillet over medium heat until fragrant, about 4 minutes, and ground
2 teaspoons dried oregano, preferably Mexican
7 1/2 cups water
4 pounds beef chuck roast, trimmed and cut into 1-inch cubes
8 ounces (about 8 slices) bacon, cut into 1/4-inch pieces
1 medium onion, minced
5 medium garlic cloves, minced or pressed through a garlic press
4-5 small jalapeno chiles, stemmed, seeded, and minced
1 cup canned crushed tomatoes or plain tomato sauce
2 tablespoons juice from 1 lime
5 tablespoons masa harina or 3 tablespoons cornstarch
Ground Black Pepper
This is a great (FABULOUS!) appetizer or lunch item. The way you eat this is take a little of each ingredient in the finished dish, pile it on a romaine leaf, squeeze the lime on it &: eat as you would a taco, grease &: flavor running down your arm!
4 tablespoons butter
3 tablespoons olive oil
6 cloves garlic, 3 minced, 3 whole
large onion, diced
teaspoon thyme leaves
4 cups chicken stock/broth
3 large peeled russet potatoes
1 cups buttermilk
salt and pepper
splash of cream
4 slices cooked bacon, chopped
chives, chopped for garnish
Thai Chicken-Apple Salad
1 tablespoon red pepper flakes
1/2 teaspoon kosher salt
3/4 cup sugar
1/4 cup rice vinegar
2 tablespoons rice vinegar
7 each garlic cloves, minced
3 tablespoons fish sauce
1/4 cup fresh lime juice
1 each naval orange, peeled and segmented
1 each Granny Smith apple unpeeled, cored, quartered, and thinly sliced: toss with remnant orange juice.
1 each shallot, thinly sliced crosswise
2 each anaheim chili pepper –**may substitute with 1 green pepper: charred, peeled, and diced
1 cup seedless grapes, halved
12 each arugula leaves, torn into bite-size pieces – may substitute with mixed greens
2 cups cooked chicken, shredded
1/4 cup peanuts, dry-roasted unsalted — coarsely chopped
1/4 cup mint leaves, torn and slightly crushed
1 8 pizza shell (uncooked)
1 large portabella mushroom, sliced
cup sliced roasted red peppers
1 tablespoons chopped fresh basil
2 tablespoons sun-dried tomato pesto
3 tablespoons olive oil
4 oz. brie, sliced thin
1.Brush pizza shell with olive oil. Grill over high heat quickly, both sides, just until grills marks appear.
2.Remove shell from grill and spread sun-dried tomato pesto over the top. Transfer to pizza pan and cook in 450 oven for 5 minutes.
3.In a large saut pan, add remaining olive oil. Cook mushrooms, peppers and basil until mushrooms are softened.
4.Remove shell from oven. Top pizza shell with mixture. Top mixture with sliced brie. Return to oven until brie is melted, about 3-4 minutes.
16oz. swordfish, cut into 1": cubes
2 red peppers, cut into 1 1/2": squares
2 green peppers, cut into 1 1/2 ": squares
1 red onion, cut into 1 1/2": squares
1 pint cherry tomatoes