TERIYAKI PORK TENDERLOIN RECIPE

Teriyaki Pork Tenderloin Recipe


Ingredients

* 2 tablespoons olive oil
* 2 pounds pork tenderloin
* 1/2 cup teriyaki sauce
* 1 cup chicken broth
* 1/4 cup brown sugar
* 4 cloves garlic, chopped
* 3 fresh red chile pepper, finely chopped
* 1/2 large onion, sliced
* 1/4 teaspoon black pepper


Directions


1. Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.

2. Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on High for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness.

3. Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

BLACK BEAN AND PORK TENDERLOIN SLOW CHILI RECIPE

Black Bean and Pork Tenderloin Slow Cooker Chili Recipe

Ingredients

* 1 1/2 pounds pork tenderloin, cut into 2 inch strips
* 1 small onion, coarsely chopped
* 1 small red bell pepper, coarsely chopped
* 3 (15 ounce) cans black beans
* 1 (16 ounce) jar salsa
* 1/2 cup chicken broth
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 2 teaspoons chili powder


Directions


1. Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.

2. Break up pieces of cooked pork to thicken the chili before serving.

CHICKEN SANDWICH WITH ZANG

CHICKEN SANDWICH WITH ZANG

Ingredients

* 4 skinless, boneless chicken breast halves
* 3 tablespoons Italian seasoning
* 3 tablespoons grill seasoning
* 1/2 cup barbeque sauce
* 1 teaspoon butter
* 1 onion, thinly sliced
* 1 green bell pepper, sliced
* 4 mushrooms, sliced
* 4 hamburger buns, split and toasted
* 4 slices Swiss cheese


Directions

1. Preheat an outdoor or indoor grill for low heat, and lightly oil the grate.

2. Sprinkle the chicken breasts generously on all sides with the Italian and grill seasonings. Slowly cook on the preheated grill, turning every 10 minutes; brush the chicken with the barbeque sauce each time you turn it. Cook until the chicken is no longer pink in the center and the juices run clear. Once done, an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

3. While the chicken is cooking, melt the butter in a skillet over medium-low heat. Cook the onions, bell peppers, and mushrooms in the butter, stirring frequently until the vegetables are tender.

4. To make the sandwiches, place a chicken breast on each hamburger bun half. Spoon the pepper and onion mixture overtop, and top with a slice of Swiss cheese. Cover with the hamburger bun tops.

APPLE BARS WITH BUTTER

APPLE BARS WITH BUTTER

Ingredients

* 1/2 cup butter
* 1 1/2 cups all-purpose flour
* 1/2 cup packed brown sugar
* 1/4 cup white sugar
* 1 egg
* 3/4 cup apple butter
* 1/2 teaspoon baking soda
* 1/2 teaspoon apple pie spice
* 1 cup raisins
* 1 cup confectioners' sugar

* 1/4 teaspoon vanilla extract

* 2 tablespoons milk


Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 13 x 9 x 2 inch baking pan

2. Beat butter or margarine until creamy. Add half of the flour, the brown sugar, white sugar, egg, apple butter, baking soda and the apple pie spice. Beat together until well blended. Beat in remaining flour and stir in raisins. Spread in prepared baking pan.

3. Bake for 20-25 minutes or till toothpick in center comes out clean. Cool in pan on wire rack. Drizzle with icing. Cut into bars.

4. To Make Icing: Mix 1 cup confectioners' sugar, 1/4 teaspoon vanilla and 1 - 2 tablespoons milk. Mix to drizzling consistency.

GALAXY PIZZA RECIPE

GALAXY PIZZA RECIPE


Ingredients

* 2 1/4 teaspoons active dry yeast
* 1/2 teaspoon brown sugar
* 1 1/2 cups warm water (110 degrees F/45 degrees C)
* 1 teaspoon salt
* 2 tablespoons olive oil
* 3 1/3 cups all-purpose flour


Directions

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.

2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

JUST QUICK AND SIMPLE COOKING

The restaurant is going to cater for a big event in the metro. My friend chefs are all tagged in by this event. They will be cooking in the restaurant kitchen for the whole day. We plan to cook around 20 dishes and some desserts after eating. The culinary school is also very supportive because they will be sending 5 student-chefs to the restaurant to help assist in the cooking and the the food preparation. I will be the head chef and I expect lots of pressure on the restaurant because this the first time that the meeting will be done in the city and the restaurant was the chosen to do the catering for the event. Thanks to my friend-chefs because they are always present when I needed them.

We already meet with the entire cooking team and we decided to prepare just quick and simple cooking. They will be bringing their own personal recipe books with them as they start the cooking in my kitchen. The restaurant will be closed for the entire day. I already informed my customers about the event and think its best and they will be cheering in the side. I always made a personal relationship my customers and they liked it that way.

The cooking will start around 7 am for the early breakfast. I already assigned the students to do the cooking of the breakfast meals while the veteran chefs will do the lunch dishes and the dinner. The merienda meals will be handled by the student chefs. I also told my kitchen assistants to help in the cooking proper. As a chef and a restaurant owner, I believe it is a great opportunity for the entire cooking team to showcase what our city is made of. I better prepare the recipes that I will be cooking for the event.