Recipes for all three!
We also carry Sesame Ginger Dressing that I have not tried yet... that will be coming!
I know what you are thinking, “Homemade Gourmet Mustard? Really? Come on, what can be special about mustard?”
Yes, everything we offer in our Homemade Gourmet catalog must be something we consider special; not something you can get at any store at any time. And trust me, this ‘mustard’ lives up to that expectation!
This mustard is a far cry from the spicy yellow spread you put on your ordinary ham and cheese sandwich. Makes great sandwiches, hot dogs, Pork Tenderloin, and so much more! Below I have included a wonderful Port Tenderloin Recipe that I think you'll really enjoy!
The sweet undertones turns the ordinary into extraordinary!
SPICED CRUSTED PORK
This dish is wonderful served with steamed asparagus and HG's Roasted Garlic Mashed Potatoes with Asiago Cheese. It sounds and looks fancy, but it is really easy:
Create a spice blend using:
Homemade Gourmet’s Pepper Pizzazz (1 t.)
Snappy Seasoned Salt (2 t.)
Mediterranean Medley (2 t.)
dash of ground cinnamon.
Put this into a 9×13 pan
Place a 1 1/2 pound pork tenderloin in the dish and roll to coat…
Now cover with 2 tablespoons of the Brewhouse Malt Mustard…
Heat about 1/2 an inch of olive oil in a skillet and sear all sides of the tenderloin until it is browned on the outside…
Put the tenderloin back into the 9×13 dish and deglaze the skillet with 1/3 cup cooking sherry. (this simply means, put the sherry into the hot skillet and whisk until the bits are removed from the bottom of the pan!)
Let this simmer until the liquid is reduced by about 1/3. Now pour this liquid over the tenderloin that was returned to the baking dish…
Bake this in an oven preheated to 350 for about 35-45 minutes, until it reaches the desired internal temperature of 160 (medium) to 170 (well done). Let rest 5 minutes before slicing and then enjoy!
This is one of those items you will want to order two of. One for the fridge and one waiting in the pantry to replace the one in the fridge when it runs out. You are not going to want to have to wait for another order to come in. When the one from the pantry goes into the fridge…time to order a replacement.
PINEAPPLE PEPPERCORN SALSA
Here is a wonderfully fresh and flavor Pineapple Peppercorn Glaze recipe
There is so many things you can add this salsa to or you can just eat it with chips. Added to grilled chicken, fish, fish tacos, even add it to chicken salad.
15 ¼ ounce can Tidbits Pineapples
1/2 small jicama or apple
1/2 orange bell pepper
1/2 red bell pepper
2 jalapeno peppers, stemmed and seeded
1/2 small red onion
1 tablespoon lime juice
1/4 teaspoon salt
1/4 of bottle Pineapple Peppercorn Glaze (about 7 tablespoons)
Directions:
Peel jicama or apple. Place jicama or apple, bell peppers, jalapeno and onion in a food processor and process until coarsely chopped.
Add lime juice, salt and Pineapple Peppercorn Glaze and pulse the processor one or two times to mix completely.
Pour salsa in a serving bowl.
Serve with tortilla chips.
Sweet Chili Sauce ~ A Taste of Thai
Today’s featured ‘Ready to Serve’ product is a little spicy but very tasty! Right out of the jar this sauce makes an impact on anything you can dip! Like Coconut Shrimp… Just use the Coconut Shrimp you get at the grocery freezer section. Fresh pineapple is amazing dipped in these sauces as well!
Speaking of appetizer ideas, this sauce is great with precooked meatballs too! Mix equal portions of the Sweet Chili Sauce with any jam or preserve (grape, cherry, orange, etc…) and pour over precooked meatballs that have been placed in a slow cooker.
Stir, cover and cook on low for a couple of hours and then serve on low for the duration of your party.
Speaking of slow cookers, this makes a wonderful slow cooked Spicy Asian Tenderloin. Just mix 1/2 cup of the Sweet Chili Sauce with 1 tablespoon of Soy Sauce and pour it over a 1-2 pound pork tenderloin in a slow cooker. Heat on low for about 4-5 hours or high for 3-4.
Of course, my favorite way to use our new line of Ready to Serve products is stove top for last minute dinner time decisions. This one is no exception. We have 2 favorite stir fry meals we have been enjoying, but really just one recipe with a slight variation. This can be done with either breaded popcorn chicken or breaded popcorn shrimp.
Into a hot skillet or wok toss your chicken or shrimp add a small amount of the chili sauce and stir to coat the chicken or shrimp. After a quick stir to coat the chicken or shrimp, toss in the bag of frozen stir fry vegetables of choice…
Stir fry for about 10-15 minutes, until the shrimp or chicken has warmed through. Now serve over rice as desired and enjoy!
What? Oh ~ you want to know if you can win one?
You know you can! If you have not signed up already on my blog AND my website, do so and you could win the Brewhouse Malt Mustard, Pineapple Peppercorn Glas, Sesame Ginger Dressing or the Sweet Chili Sauce!
You must be signed in to BOTH sites to have this chance to win one of
your choice!
