Category: MISC

BUTTERFLIED SPICED PORK LOIN
2 pound pork loin, butterflied
1 small onion, diced
8-10 cloves garlic, minced
1/3 cup fresh chopped thyme
1/2 cup safflower oil
2 tablespoons red pepper flakes
1/2 cup apple cider vinegar
Brine**

• Preheat oven to 350˚.
• In a medium bowl combine the vinegar, onion, garlic, thyme, safflower oil and red pepper flakes to form a rub.  Whisk to mix well.
• Remove pork roast from brine discarding the brine.
• Coat the pork with the rub and place on a rack on a cookie sheet.
• Place the sheet in the oven on the lowest rack.
• After 30 minutes turn the pork over and cook an additional 20 minutes or until meat thermometer reads at least 160˚.
• Let rest 10 minutes before slicing.
• Serve with roasted potatoes and broccoli for the best flavor.

**BRINE
2 cups kosher salt
1/2 cup sugar
2 tablespoons black peppercorns, crushed
2-3 bay leaves
1 cup white wine vinegar
1 cup red wine vinegar
1 cup white vinegar
1 cups apple cider vinegar
Juice of 1 lemon or lime
10-12 cloves garlic, crushed
1 onion, sliced

• In a large saucepan over medium high heat add sugar and salt to vinegars until dissolved.
• Add all other ingredients and bring to a slow boil.  
• Remove from heat and cool completely.
• When cool, pour over butterflied pork roast.
• Refrigerate for 12-24 hours.

What is the difference between salts?

GOURMET SLIDERS  w/ TARRAGON CREAM SAUCE & BROWN BUTTER BEANS
SLIDERS
3 pounds ground beef
2 large eggs, lightly beaten
2/3 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
2 small garlic cloves, minced
6 ounces Havarti, chilled and cut into 1/2-inch cubes

• Gently combine meat, eggs, cheese, parsley, garlic, 1 teaspoon salt and 1/2 teaspoon pepper with your hands. (Do not over mix).
• Form scant 1/4 cupfuls of meat mixture into about 30 meatballs. Push a cheese cube into center of each ball and encase meat around cheese, then slightly flatten each ball to a 2-inch diameter.
• Grill on each side to desired temperature.

SAUCE
1 tablespoon butter
1 teaspoon apple cider vinegar
1 cup white wine
1 cup heavy cream
2 teaspoons minced fresh tarragon
3 green onions, minced

• Melt butter until sizzling.
• Add onions and tarragon sauteing until onions are opaque.
• Add wine and vinegar, bring to a slow boil.
• Reduce heat, add heavy cream and cook until sauce thickens.

BUTTER BEANS
4 cups trimmed green beans
2 green onions, minced
4 tablespoons unsalted butter
2 cloves garlic, minced
Juice of 1 lemon
1 cup grape tomatoes halved
salt and pepper to taste

• Blanch beans for 3-5 minutes in a pan of boiling water.
• Drain and set aside.
• Melt butter in sauce pan until sizzling.
• Add onions and garlic and stir until fragrant.
• Add lemon juice to deglaze pan.
• Add beans and tomatoes, toss to coat.
• Salt and pepper to taste.

CARROT BRAN MUFFINS – MOIST, JUICY and ADDICTIVE! 
Yield: 1 dozen
1-1/2 cups all-purpose flour
1 cup Kelloggs ALL Bran cereal crushed
1/2 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
¾ teaspoon ground cinnamon
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs
3/4 cup buttermilk
1/2 cup SAFFLOWER oil
3 tablespoons molasses
1-1/2 cups grated carrots
1-1/2 cups GOLDEN raisins

Cheesecake Factory inspired Pineapple Upside-Down with CARAMEL SAUCE

3 tablespoons maraschino cherry juice

2 2/3 cups all-purpose flour
6 tablespoons cornstarch
1 cup butter, softened, plus 1/2 cup, melted
2 1/4 cups sugar
5 large eggs
2 teaspoons vanilla
2 tablespoons Malibu coconut or pineapple rum
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups buttermilk
1 1/2 cups firmly packed brown sugar
Two 20-ounce cans pineapple slices in juice, drained well

Cheesecake Factory Pineapple Upside-Down Cheesecake Recipe

• Make the cheesecake filling as directed below.
• Pour batter into the springform pan and slowly drizzle maraschino cherry juice on top; Use a knife to swirl cherry juice into the batter.
• Cook the cheesecake according to the directions outlined in the original recipe.
• Cover and place in the refrigerator to cool for 4 hours so.

• Preheat the oven to 350 degrees Fahrenheit; Spray two 9-inch round cake pans with nonstick cooking spray and cover with flour.
• In a large bowl with an electric mixer, beat the softened butter until creamy. Gradually add sugar and beat until fluffy. Add eggs, 1 at a time, and beat well after each addition. Stir in the vanilla and rum and set aside.
• Combine flour, cornstarch, baking powder, and salt. Add the flour mixture into the egg mixture alternately with the buttermilk.
• Place ¾ cup brown sugar into each pan. Pour ¼ cup melted butter over the brown sugar. Arrange the pineapple slices over the brown sugar.
• Pour equal amounts of batter over the pineapple and bake for about 40-45 minutes. The cakes are done when a toothpick inserted in center of the cakes comes out clean. #Remove cakes from the oven and allow them to cool in the pan for 10 minutes. Invert the cakes onto wire racks to cool completely.

• Place one layer of pineapple upside-down cake on a serving platter.
• Carefully place the cheesecake layer on top of the pineapple upside-down cake and top with the second pineapple upside-down cake layer.
• Cut cheesecake into slices and serve garnished with fresh whipped cream.

Original Cheesecake Factory Cheesecake Ingredients

• Heat the oven to 475 degrees
• Set a large shallow pan or skillet filled with 1/2-inch of water into the oven. The cheesecake pan should be able to fit inside easily.
• In a large bowl, mix the graham crackers, nuts, and cinnamon.
• Slowly pour in the butter. Mix with hands to distribute butter evenly.
• Wrap aluminum foil around the bottom of a greased, 9-inch springform pan (to prevent leakage from the water bath).
• In a large bowl, beat the cream cheese with an electric mixer on low speed.
• Gradually beat in the sugar, eggs, sour cream, flour, vanilla and lemon juice.
• When mixture is blended, pour it into the springform pan.
• Place the cheesecake pan into the water bath in the oven. 

1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

• Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
• In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
• Remove from the heat and carefully fold in the cream mixture.
• Cook over medium heat stirring frequently until caramel is bubbling.
• Serve warm.
• Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
• Microwave20-30 seconds to soften refrigerated caramel before serving.