Bobby Flay's Spanish Style Pork

If you are tired of the usual way to make pork tenderloin, this is a different and tasty way to prepare it. The flavor of the pork marinade mixes well with the black beans & rice. It has a bit of a kick to it! One of our favorites!

Vinagrette:
1 1/2 cups orange juice
1/8 cup sherry vinegar
1 tsp. Dijon mustard
1 tsp. chile powder
1/2 cup olive oil
Heat orange juice and reduce to 1/8 cup. Let cool slightly. Combine orange syrup, sherry, mustard, & chile powder in a blender for 30 seconds. Add oil until with motor going until it emulsifies. Season with salt @ pepper.

Marinade:
1/3 cup lime juice
3 tbsp. chile powder
1 tsp. cayenne pepper
1/2 cup olive oil
1/2 tsp. salt
Combine all ingredients in blender until smooth. Reserve 1/4 cup marinade for basting. Pour rest of marinade into a baking dish.

Pork:
1 pound pork tenderloin
Marinate pork with prepared marinade in the refrigerator for 4 hours. Cover.
Preheat grill. Grill 10-12 minutes basting with reserve marinade. Let cool 10 minutes before slicing.

Black beans & rice:
1 can black beans
4 cups cooked rice
Cook beans & rice according to package directions. Spoon rice onto large platter. Top with beans and sliced pork. Drizzle vinagrette over top. Serve.

Cranberry, Carmelized Onion, and Goat Cheese Dip

A good and tasty dip!

8-ounce package cream cheese, softened
4-ounce package goat cheese, room temperature
1 cup finely shredded Cheddar cheese, room temperature
2 teaspoons vegetable oil
1 medium sweet onion, diced
1 teaspoon sugar
1 cup fresh or frozen cranberries
1/4 cup sugar
1/4 cup water
1 tablespoon balsamic vinegar
1/4 cup coarsely chopped pecans (optional)

In a mixer, combine the cream cheese and goat cheese. Beat until smooth. Add the cheddar cheese and mix until well incorporated. Spread into the bottom of a baking dish. Cover and chill for at least 1 hour.

Heat oil in a skillet over med-high heat. Add the diced onions and saute until softened. Add sugar and mix well. Continue cooking to caramelize the onions. Lower the heat slightly and stir every few minutes. This should take about 10 minutes.

Once the onions are caramelized remove them from the skillet and set aside. Add the cranberries, water, and sugar into the skillet the onions just came out of. Stir to dissolve sugar. Turn heat up to medium and cook until cranberries pop open and are softened, ~5 minutes. Once mixture thickens, add the balsamic vinegar and return the onions to the skillet.

Stir well and then let cool.

Just prior to serving dip, spoon the cranberry mixture on top of the cheese mixture.

Brie and Artichoke Bruschetta

This is a delicious appetizer sure to impress your guests. It is not difficult to make and makes a nice presentation.

6 (1/3 inch thick) slices of round baguette loaf
6 tbsp. extra virgin olive oil
2 ( 6 1/2 oz.) jars marinated artichoke hearts, drained
1 (2 oz.) piece prosciutto or ham
1 small re onion, chopped
1 tbsp. chopped garlic
2 tbsp. balsamic vinegar
6 oz. brie
1 tbsp. chopped fresh mint
1 tbsp. chopped fresh basil
1/4 cup parmesan shavings
salt & pepper

Arrange bread in one layer on a baking pan, then brush tops with 2 tbsp. oil and season with salt & pepper. Broil until golden brown and transfer to a rack. Spread thin layer of brie on toasted bread. Cut artichokes lengthwise into 1/4 inch thick slices and cut prosciutto into matchsticks. Heat 1 tbsp. oil in a 10-inch skillet on moderately high heat. Add the onions and garlic. Stir frequently until they become transparent. Add the artichokes and prosciutto, cook the artichokes until golden brown (about 4 minutes) then add the balsamic vinegar. Add the basil and mint, salt & pepper to taste. Spoon the mixture over the toast. Top with parmesan shavings and serve immediately.