A FEW RECIPES

Grilled Pork Tenderloin with Roast Garlic Demi-Glace & Purple Peruvian Potato Chive Smash.

(SERVES 4)

1 large pork tenderloin, sliced into 8 medallions
Chopped chives for garnish

MARINADE:
2 ozs. olive oil
1 small garlic clove, chopped
1 bunch parsley, chopped
Salt and pepper to taste

POTATOES:
1 lb. purple Peruvian potatoes
(Available at International Produce, 2660 W. Fairbanks Ave. Call to order 48 hours in advance, 629-2838.)
4 ozs. whole butter

ROASTED GARLIC DEMI-GLACE:
12 cloves fresh garlic
16 ozs. demi-glace (available at Dexter's)
4 ozs. red wine

Clean and slice large pork tenderloin into medallions. Add slices of meat to marinade preparation. Marinate in the refrigerator for one hour. Salt and pepper to taste.

Prepare the potatoes as you would regular mashed potatoes, using whole butter only (using milk or cream lessens the effect of the purple potato flesh). Salt and pepper to taste.

Poach the garlic cloves in boiling, salted water for 15 minutes or until soft. Strain off and roast in oven with a little of the oil from the pork marinade until brown. When ready, pour off oil, add to red wine and demi-glace. Poach for 20 to 30 minutes until 1/4 of mixture is reduced (or evaporated).

To assemble, grill pork tenderloin until cooked medium (about 2-5 minutes each side). Set aside. Place purple potato smash at top of plate. Pour sauce on plate, allowing it to form around potatoes. Lay pork medallion against potato smash (halfway on potatoes and halfway on sauce). Garnish with fresh, chopped chives.

Veggie Peanut Pasta

(SERVES 4)

VEGGIE MIX:
1 red pepper
1 green pepper
1 head broccoli
1/2 carrot
1/2 red onion
1 stalk celery
1 oz. dark sesame oil

SAUCE MIX:*
4 ozs. orange juice
4 ozs. Kikkoman Teriyaki Sauce
2 cloves garlic, minced
1 bunch green scallions, diced
1/4 oz. fresh ginger, minced
3 ozs. sugar
6 ozs. water
2 ozs. peanut butter
1/4 oz. toasted sesame seeds
16 ozs. fresh fettucine, cooked al dente Cut vegetables into long strips (julienne). Snip broccoli into florets. Saute all vegetables in half (1/2 oz.) of the sesame oil until softened. Add sauce mixture (peanut butter will melt from the heat and form the sauce around the vegetables).

Toss in the pre-cooked pasta, stirring until everything is coated. Place on serving dish and sprinkle toasted sesame seeds on top. *Dexter's Peanut Pasta sauce is available at both locations.

Eggplant Napoleon

(MAKES ONE SERVING)

EGGPLANT
3 1/2-inch slices of eggplant, cut lengthwise
4 ozs. flour
1 egg
2 ozs. extra virgin olive oil

CHEESE STUFFING:
4 ozs. ricotta cheese
3 ozs. prepared and sauteed spinach
(start with approx. l/3 bag Cello spinach, a triple-washed spinach)
10 ozs. grated Parmesan
Remainder of egg from eggplant
flour-egg dredge procedure
Salt and pepper to taste
2 slices provolone
12 ozs. marinara sauce (available at both locations)

GARNISH:
1 sprig of fresh basil

Dredge the eggplant slices in flour, then egg, then flour again. Set remaining egg aside. Saute eggplant in olive oil until light golden in color. Place on paper towel to drain off excess oil.

Mix cheese stuffing ingredients together.

To construct Napoleon, take a slice of eggplant and place in a lipped dish. Spread on about1/4 inch of cheese stuffing. Add next slice of eggplanc, then another 1/4 inch of stuffing, then add last slice of eggplant. Top with a little more stuffing, and finally provolone. Pour the marinara sauce around the construction. Bake in 325-degree oven for 25 minutes.
Garnish with the fresh basil.

Chicken Tortilla Pie

(MAKES ONE SERVING)

6 ozs. chicken breast, uncooked
1/2 oz. olive oil
1 oz. canned jalapenos (mild)
Salt and pepper to taste
6 ozs. marinara sauce (available at both locations)
3 flour tortillas, lightly fried in vegetable oil
4 slices of provolone
2 ozs. sour cream
1/4 oz. chopped green scallions
1/2 oz. sun-dried tomatoes

To make sauce, saute cubed chicken breast in olive oil until golden brown.
Add jalapenos and salt and pepper. Add marinara sauce. Bring to a boil and then remove from heat.

To assemble, place first tortilla on plate, top with one slice of cheese. Top with 1/3 of chicken/sauce mix. Place second tortilla on top and add next slice of cheese. Add more sauce and chicken. Place third tortilla on top, add more sauce and chicken, then place last two slices of cheese on top.

Bake at 350-375 degrees for 10 minutes until cheese starts to turn a light gold. Top off with a dollop of sour cream, scallions and sun-dried tomatoes.