FEEDS: 2-3

WHAT YOU’LL NEED:

• 3/4-1 lb. pork tenderloin, fresh
• 1-2 T. olive oil
• 2 T. cilantro, fresh, chopped
• 2 T. coriander seeds, lightly toasted in a sauté pan and then crushed
• Pinch of salt and pepper

LET'S COOK

Begin by trimming any excess fat or silvery skin from the raw pork tenderloin. Place in a bowl and rub with the olive oil. Drop in the fresh chopped cilantro, the toasted and crushed coriander seeds and the pinch of salt and pepper. Smear the pork completely with the ingredients.

Place the pork in a glass-baking dish, wipe any remaining seasonings from the bowl and distribute on the tenderloin. Cover and refrigerate for at least 2 hours, overnight is best.

When it’s time to cook dinner, remove the pork from the refrigerator. Preheat an oven to 375 degrees. When the oven’s ready, unwrap the pork, pop into the oven and roast for about 25 minutes. Remove from the oven; allow to rest for 3-4 minutes, then slice and serve.

MORE IDEAS:

This pork tenderloin is excellent when served on a diminutive pool of Butternut Blast as a sauce.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 1 t. canola oil
• 2 C. plain whole almonds
• pinch of salt
• 1 T. ground cinnamon
• 1/3 C. real maple syrup

LET'S COOK

Place the oil, almonds and salt in a non-stick saute pan over a high burner. Toss frequently until the almonds are shiny from the oil and cook for about 2-3 minutes.

Next, add the cinnnamon, toss frequently and cook for about 1 minute. Then, add the maple syrup and cook, stirring constantly for 3 minutes. When the nuts start to get sticky in the pan and also begin to crystalize, turn off the burner and toss for about another minute.

You’ll notice that they completely crystalize on their exterior, an indication that they’re ready to eat. Cool and serve.

MORE IDEAS:

Try this with pecans or walnuts. Bear in mind that only real maple syrup works in this fun food formula.

Let’s talk red wine, let’s talk Chianti. What was once a pizza joint staple is now in the forefront of great red wines of the world.

Chianti is the pride and joy of the Tuscan hills of Italy. The wine is a blend of at least 4 different grapes. There are three specific styles of Chianti to consider when shopping, Chianti, Chianti Classico and Chianti Classico Reserva. Keep in mind that the longer the title, the bigger the wine. A good sign of quality on a Chianti Classico bottle is the neck label. If it has a black rooster, or even a fat cherub, it’s an indication of the vintner belonging to a consortium, a council formed in 1924 that approves, regulates and guarantees the wines pedigree.

Chianti will strike the eye with ruby red, garnet color. Its nose is a mix of cherries, black pepper and even violets. Its taste will reveal dark cherries and black peppercorns.

Serve basic Chianti with pizza, burgers, and even fried chicken. The better Chiantis are well suited for a great grilled steak, pork roast and lasagna. Or, simply serve it with sliced salami and some aged provolone cheese.

Chianti, go get some and savor this Italian classic.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 6 eggs
• Sweet Hot Mustard
• sliced black olives
• parsley

LET'S COOK

Place the eggs in a pot and cover with cold water. Bring to a boil and set your timer for 10 minutes. When the time is up, turn off the burner, cover the pot and set the timer for 10 more minutes. When that time is up, place the pot in the sink, remove the cover and turn on the cold water to displace the hot. Do this a couple of times.

To peel, gently smash the eggs against the sink wall, rotating them to break the shells all around, then peel. Store the eggs in cold water. When it’s time to prepare them, cut the eggs in half so they will sit vertically instead of horizontally. Trim the bottoms of each half so they sit up straight.

Pop the yolks into a fine sieve over a bowl and use a spoon to force the yolks through. Then, mix a little of your favorite sweet hot mustard at a time into the fine yolks until you have a smooth paste. Snip the corner of a freezer zip style bag, place a star pastry tube in the hole, spoon in the yolk mix, seal and pipe it into the egg cups. Garnish with a slice of olive and a piece of parsley and serve right away.

MORE IDEAS:

I use Nance’s Sweet Hot Mustard with great results. A small dice of red pepper or tomato punches up the garnish.