CARIBBEAN PORK STEAKS
2-3 pounds of pork, 4 chops or 2 steaks
2-3 cloves garlic, finely minced
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon red pepper flakes
1/2 cup pineapple sundae topping*
1 teaspoon Caribbean jerk seasoning
- In a small bowl whisk together the pineapple topping, red pepper, Caribbean jerk seasoning and garlic. Set aside.
- Salt and pepper the chops on both sides.
- Grill or broil chops until they are no longer pink near the bone.
- Brush with glaze on both sides of pork chops and pineapple slices and return to the grill or broiler until the glaze bubbles and the pineapple is heated through.
- Garnish with grilled pineapple slices.
*apricot pineapple preserves substitutes really well.
TOASTED CREAM CHEESE CROUTONS with MIXED GREEN SALAD
grape tomatoes, halved
1 bunch green onions, sliced thin
English cucumber, sliced & chopped
Philadelphia cream cheese
walnuts, finely chopped (I used my mini food processor)
cream cheese croutons
- Cut the cream cheese into 1/2 inch cubes.
- Coat cream cheese cubes with the walnut pieces.
- Freeze overnight or up to 2 months.
- Preheat oven to 350 degrees.
- Prepare salad.
- Spray cookie sheet with PURE.
- Remove as many cream cheese cubes as you need 5 minutes before baking them.
- Spread out the cream cheese cubes.
- Bake for 5 minutes until golden brown.
- Toss salad with vinaigrette and top with croutons.
2 cloves garlic, minced
1 large green onion, minced
1 tablespoon brown sugar
1 tablespoon white sugar
1/2 teaspoon sea salt
1/3 teaspoon fresh ground pepper
1/2 teaspoon Worcestershire sauce
3 tablespoons champagne vinegar
juice of 1 lemon
juice of 1 lime
3/4 cup olive or peanut oil
- In a dressing bottle combine the garlic and onion. sugars, salt and pepper.
- In a small bowl whisk together the vinegar, lemon juice, lime juice, Worcestershire sauce, oil, sugars, salt and pepper.
- Pour over the garlic and onion.
- Shake well to combine until well blended.
The original recipe that won the Pillsbury Grand Prize Winner of $25,000 in 1969 seems to be surfacing everywhere lately. I have finally decided to give it a try by adding my own signature twist.
16 cherry HERSHEY’S KISSES*
crushed walnuts, optional
- Combine sugar with cinnamon.
- Separate crescent dough into 16 triangles.
- Push a cherry Kiss into the center of each marshmallow
- Dip marshmallow in melted butter and then roll in cinnamon-sugar mixture.
- Wrap a dough triangle around each marshmallow, completely covering marshmallow and squeezing edges of dough tightly to seal.
- Dip in melted butter and place in regular sized muffin cups.
- Roll in crushed walnuts.
- Repeat with remaining marshmallows.
- Place pan on foil or on a cookie sheet during baking to guard against spill-overs in the oven.
- Bake puffs at 375 degrees for 10 – 14 minutes until golden brown.
- Wait a minute or two, then remove from pans and drizzle with glaze and sprinkle with chopped nuts if desired.
- combine powdered sugar, vanilla and milk, and mix well.