More Sneakin’

Another sneak peek! Want to learn how to make this Herbed Chevre Stuffed Pork Tenderloin with Savory Blueberry Compote? Stay tuned!!

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Going Medieval

In case you missed Dr. Mike’s Just What the Doctor Ordered-Live at The Florida Blueberry Festival simulcast this weekend, we will be making available the shows in their entirety over the next several days. Here’s Saturday’s Medieval inspired cuisine program with the ever lovely Esther Edwards from Soiree Everyday with Esther Edwards!

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Winter is Coming

For those in the know, Winter will arrive in 39 days. This could come straight from The Inn at the Crossroads; Seasoned Pork Stuffed and Prosciutto Wrapped Boneless Cornish Hens with Pan Roasted Fingerling Potatoes and Baby Heirloom Cherry Tomatoes. Winter is coming, eat well.

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Day 6: Shrimp Diablo Pasta with Red Sauce

Shrimp Diablo Pasta with Red Sauce and fresh baked French Bread Today we use the rest of the spicy shrimp salad, but with a twist, a doughy twist. The spicy shrimp salad is used as a ravioli filling, topped with a lovely red sauce and served up with some from scratch French bread-which if served…

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Day Two: Egg Flower Soup, Asian Stuffed Chicken Wings and Pork Stir-Fried Rice

Day two takes us back to the game of chicken. This time however, we are going to change the rules, or at least the tastes and textures. Instead of the the more continental cuisine prepared yesterday, today we go East. With some some minimal effort we transform the bird into a porcine infused picture of…

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Eating Well, Living Better Fridays

Here is yet another way to use the book , Eating Well, Living Better, as a guideline. Instead of using just the herb crusting listed on page 221, the pork center rib roast was coated with an addition of dried apricot paste and pumpkin seed to form a delectable crust. Pumpkin seeds were seasoned, roasted (or can…

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Buckwheat Crusted Pork Chops with Prickly Pear Glaze; Roasted Fennel, Apple and Pomegranate Slaw with Garlic Ginger Kale

During the fall months in the South, prickly pear is available locally for a short time. A  unique taste somewhat like watermelon bubblegum, it adds a regional seasonality to this festively fall dish. The buckwheat crust gives the double thick cut juicy pork chops a delightfully, slightly nutty crunch. A most excellent and stone ground (and…

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Eating Well, Living Better Fridays: A Sweet and Sour Treat

Here is another great variation of the recipes found in the book. The recipe for tempura batter is on page 285. Instead of just vegetables, bite size pieces of boneless pork sparerib were used for this dish. These were served atop some stir fried rice (page 186) with some vegetables added. A drizzle of some sweet…

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Eating Well, Living Better Fridays

The recipes found in Eating Well, Living Better: The Grassroots Gourmet Guide to Good Health and Great Food are a  launching point. While providing incredibly delicious and healthful meals, each recipe highlights a technique or ingredient. The idea is that after you are comfortable with the basic recipe, you can go on to create individual…

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Fig and Fall Fruit Port Wine Reduction Sauce and Fall Spice Blend

Yesterday the kale and squash puree recipe was covered so it could be done ahead of time. Today there are the recipes for the spice blend and sauce for the pork tenderloin. These can also be done a day ahead. In fact, it is a great idea to use the spice blend as a dry rub…

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