Entrees

*Slow Cooker Pork Roast*

2-3   lb    boneless pork roast
13    oz.  bottle Gingered Garlic Apricot marinade & finishing sauce
½    cup  diced dried apples
1            medium onion, chopped

Place pork roast in 5-quart cooker and pour entire bottle of Gingered Garlic Apricot sauce over roast.  Add apples and onions.  Cover and cook on low for 8 hours until tender.  You can also cook on high for 4 hours.  Remove roast, apples and onions from slow cooker.  Serve over rice.

Note:  You can use the liquid from the slow cooker after removing the fat from the liquid.  This can be done using a fat separator which can be purchased at most kitchen stores.

 *South of the Border Prawns*

16 jumbo prawns, peeled and de-veined with tails on
1 bottle South of the Border Honey Lime marinade & finishing sauce
8 slices bacon, cut in half

Wrap each prawn with bacon and secure with toothpick.  On your grill baste prawns with the South of the Border Honey Lime sauce.  Cook 3 minutes, basting with sauce as they cook.  Turn prawns over and cook another 3 minutes basting while they cook.  Cook until the prawns have caramelized with the sauce and the bacon is crisp.

Note:  Makes an excellent appetizer or entrée served with fresh pineapple and rice.

*Spicey-Crusted Pork Tenderloin*

1 (16oz) Pork tenderloin, trimmed   


1 Tbsp. Paprika                                                        
1 Tbsp. Cumin
1 tsp.    Cayenne pepper
1 Tbsp. Chili powder
2 tsp.    Salt
2 Tbsp  Olive oil 

Mix spices well and rub on to the pork tenderloin covering completely.
Place a 10 or 12 inch oven-proof skillet on high heat.
When the pan is hot add your favorite olive oil.
Once the oil starts to smoke add the pork tenderloin and sear on all sides.
Turn on oven to 350 degrees and place pan with the pork tenderloin onto
the center rack and bake for 15-20 minutes or until desired doneness.
Remove from oven and let rest for 10 minutes. Slice to desire thickness.  

           
CHIANTI SAUCE 

2 Cups  Chianti (any brand)
3 Tbsp. Gourmet Temptations Honey
1 Sm.    Habanera pepper – cut in half and seeded (optional)
Dash     Salt 

In a saucepan place Chianti and the habanera pepper (if desired). Cook on medium-high heat until reduced to approximatley 1/4 cup (this takes about 15-20 minutes). After reduction process add the Gourmet Temptations honey. Stir the sauce until the honey is dissolved. Dizzle over the pork tenderloin when plating. Serve immediately.

 

*Apricot Glazed Ham* 

Ingredients: 

1 Ham  3-4 lbs (smoked optional)
1/2 cup Ms. Earle’s Seedless Raspberry Jam
1  Tsp.  Dry mustard
¼ Tsp.  Ground cloves
¼ cup   Honey

Place ham in roasting pan. Cover with Ms. Earle’s Seedless Raspberry Jam , seasoning and honey.
Bake at suggested instruction. Slice and garnish with fresh apricots and butter lettuce leafs

 

*Apple Bourbon Pork Loin*


1 3 lb. Pork loin, boned and rolled
½ tsp Black pepper
1 cup Apple juice
¼ cup Bourbon
2 tblsp Daddy Cook’s  Cranberry Chardonnay mustard blend
1 ¾ cups Chicken broth, divided
½ cup Half-n-half
5 tblsp All purpose flour
½ tsp Salt

Preheat over to 425 degrees.  Rub pork well with pepper and place in a medium size shallow roasting pan.

 In a small bowl whisk apple juice, bourbon, and mustard blend until smooth.  Brush generously all over pork roast.  Let stand at room temperature for 30 minutes.

 Brush pork again with bourbon mixture and roast uncovered for 35 to 45 minutes, (continue basting every 10 minutes with bourbon mixture so drippings do not burn) or until a instant-read thermometer, thrust into the center, registers 145 to 150 degrees.  Transfer to a heated platter and let rest while you prepare the gravy.

Pour remaining bourbon mixture into roasting pan, set over medium  heat and deglaze pan by scraping browned bits.  Pour deglazing liquid into a small saucepan and boil uncovered over high heat approximately 2 minutes, stirring often and until thick.  Stir in 1 ¼ cups of broth and half-n-half.  Quickly blend remaining ½ cup broth with flour and salt, add to pan, and cook, stirring constantly for 3-5 minutes or until gravy thickens and no raw floury taste lingers.

Slice pork 1/2  - inch thick and top each portion with gravy.

 

*CRANBERRY CHARDONNAY TURKEY MEATLOAF*

You will need:        

Preheat oven to 350
2            cloves garlic
½           medium onion, diced
1 ¼ lbs. Lean ground turkey
¼   cup  dried cranberries
½   cup  bread crumbs
1  egg
¼   cup  Daddy Cook’s Cranberry Chardonnay mustard blend
salt and pepper

Saute’  garlic and onion in 1 tablespoon olive oil until lightly browned, approximately 2 minutes. 

In large mixing bowl mix ground turkey, dried cranberries, bread crumbs, egg, salt and pepper with sautéed garlic and onion.  Combine thoroughly. 

Shape into  a 9x5 inch loaf pan.  Bake for 20 minutes. 

Take out of oven and spread cranberry chardonnay mustard evenly over the top. 

Return to oven and bake an additional 35 minutes

 

*Ms. Earle’s Pasta Salad*


1/3 box  Ditalini pasta
2 cups  ham steak, cooked and chopped
3 lg  eggs, boiled and chopped
7 oz.  Corn, drained
½ cup  baby carrots, sliced thin
½ cup  cubed sweet salad pickles (not relish)
1 cup  cole slaw mix, chopped fine**
½ cup  mayonnaise
½ cup   Gourmet Temptations Nutty Chili Pineapple Vinaigrette
   salt and pepper to taste

Cook pasta according to directions, cool and drain.  Add the rest of the ingredients, mix well.  This is a recipe you can adjust ingredient measurements according to your taste; add more vegetables or try a different meat or no meat.

** Any prepared cole slaw works well in this recipe

 

*Daddy Cook’s Sloppy Joes*


1    lb.    Ground beef
¼   cup   Chopped green pepper
¼   cup   Chopped red bell pepper
½   cup   Chopped red onion
1    Tbl  Brown sugar
2    Tbl  Daddy Cook’s Burgundy Peppercorn mustard blend
¼    tsp  Salt
1    tsp  Black pepper
8    oz.  Tomato sauce
½    cup  Catsup
1    Tbl  Worcestershire sauce
1    Tbl  Apple cider vinegar
6         Sandwich buns


In large skillet, brown ground beef, green and red peppers, and onion; drain well.  Stir in remaining ingredients; bring to a boil.  Cover; simmer 20 minutes.. Serve on toasted buns open faced or as sandwich.