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Recipes
Bacon-Wrapped Pork Tenderloin
By jenlin
Preheat the oven to 375 degrees F
- 14 14 13 strips bacon (about 13 ounces)
- 1 1 1 1/4 tenderloin, trimmed (about 1 1/4 pounds)
- Kosher salt and freshly ground black pepper
- 1/3 1/3 1/3 cup Dijon mustard
- 3 3 3 tablespoons packed light brown sugar
- 1 1/2 1 1/2 1/2 teaspoons garlic powder
- 1/2 1/2 1/2 teaspoon cayenne pepper
Royal Blush Cocktail
By jenlin
Combine the vodka, lime juice, Simple Syrup, cherry juice and mint leaves in a shaker with ice
- 6 ounces vodka
- 3 ounces fresh lime juice
- 2 ounces Simple Syrup, recipe follows
- 4 teaspoons cherry juice
- 10 fresh mint leaves
- 8 ounces champagne
- 1 cup sugar
Ham and Cheese in Puff Pastry
By jenlin
Preheat the oven to 450 degrees F
- 1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
- 2 tablespoons Dijon mustard
- 1/4 pound black forest ham, sliced
- 1/2 pound Swiss Gruyere cheese, sliced
- 1 egg, beaten with 1 tablespoon water, for egg wash
Beef Crostini with Red Pepper Mayonnaise
By jenlin
Preheat the oven to 375 degrees F
- 36 slices (1/2-inch thick) baguette bread
- 4 tablespoons extra-virgin olive oil
- 2/3 cup roasted red peppers, preserved in water, drained well and patted dry
- 1/3 cup mayonnaise
- Salt and freshly ground black pepper
- 1 (1 1/2-pound) piece beef tenderloin, trimmed
- 3 tablespoons drained capers, chopped
- Coarse sea salt, to serve
Grilled Potatoes with Crabmeat-Green Onion Dressing
By jenlin
Place the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons salt
- 6 russet potatoes
- Kosher salt
- 1/4 cup white wine vinegar
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- Freshly ground black pepper
- 1/2 cup olive oil
- 8 ounces jumbo lump crabmeat
- 4 green onions (green and pale green parts), thinly sliced
- 1/4 cup chopped fresh flat-leaf parsley
- Canola oil, for brushing
- Cayenne powder
Carolina Oyster Stew
By jenlin
"Born and raised on the water, oystering is in chef Madden Surbaugh's blood
- 2 tablespoons butter
- 1 clove garlic, crushed
- 2 shallots, minced 1/3 cup
- 1/2 cup dry sherry
- 24 freshly shucked oysters - 1 to 2 pints
- 3/4 cup oyster liquor reserved
- 2 cups whole milk
- 2 cups heavy cream
- 2 tablespoons chopped fresh flat-leaf parsley
- sea salt to taste
- 1 pinch sweet paprika
- 1 cup oyster crackers
- pinch sweet paprika
3-Ingredient Chocolate Cherry Dump Cake
By jenlin
Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray
- Ingredients
- 2 cans (21 oz each) cherry pie filling
- 1 box Betty Crocker™ SuperMoist™ devil's food cake mix
- 3/4 cup butter, melted
- Whipped topping or vanilla ice cream, if desired
Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella
By jenlin
Drizzle 3 tablespoons of olive oil over both sides of the mushrooms
- 3 tablespoons olive oil, plus extra for greasing grill pan
- 4 large portobello mushrooms (about 5 inches in diameter), stemmed
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 2 cloves garlic, minced
- 3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
- 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
- 1/4 cup chopped fresh basil leaves
Five-Ingredient Grilled Asparagus with Pecorino and Pine Nuts
By jenlin
Special equipment: Cooling Rack Preheat a grill to medium-high heat
- 2 bunches 2 bunches green pencil asparagus
- 2/3 cup 2/3 cup extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 1/2 cup 1/2 cup grated Pecorino-Romano, plus extra for garnish
- Zest Zest and juice of 1 lemon
- 1/2 cup 1/2 cup toasted pine nuts
Slow-Cooker Bean Dip
By jenlin
This dip could not get any easier with only 3 ingredients and a slow cooker to make the cooking one step
- 1 can (16-ounces) Old El Paso™ refried beans
- 2 cans (4.5-ounces each) Old El Paso™ chopped green chiles
- 2 cups shredded Mexican cheese blend (8 oz)
- Make it FRESH toppings, as desired (see below)
- Food Should Taste Good™ cantina tortilla chips, as desired