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Yield 7-1/2 teaspoons (amount may be doubled or tripled)

For best flavor make certain the the spices are fresh, you may want to grind your own cinnamon sticks

INGREDIENTS:

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground cloves

1/2 teaspoon ground nutmeg

INSTRUCTIONS:————————————-

Mix all the spices together and store in airtight glass jar in refrigerator.

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There is enough marinade for 2 pork tenderloins (the small long kind)  this also makes a wonderful pork tenderloin roast but you will need to double or even triple the ingredients for a roast (keeping the garlic and green onion amounts the same or increasing only slightly) …..

Fresh orange and lime juice only bottled will reduce the flavor, use this for grilling or oven cooking…plan ahead the pork needs to marinade for 24 hours or more

INGREDIENTS:

1/4 cup olive oil

1/2 cup fresh orange juice

1/4 cup fresh lime juice

1/4 cup dark rum

5 green onions, finely chopped

4 large garlic cloves, chopped

2 teaspoons dried oregano (rubbed between fingers to release the flavor)

3 teaspoons cumin

2 teaspoons salt

1 bay leaf

1-1/2 teaspoons fresh ground black pepper

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Plan ahead the topping needs to cool slightly before using

INGREDIENTS:

12 large ripe red fresh strawberries (washed, green stems removed and quartered)

3/4 cup sugar (can increase for a sweeter taste)

1-3/4 tablespoons cornstarch (for a thicker topping use 2 tablespoons)

1/4 cup water

red food coloring

INSTRUCTIONS:——————————–

Place the strawberries in a processor; process until smooth but still a little chunky (if you want a smooth topping process the strawberries until smooth).

Combine the sugar and cornstarch in a small saucepan; mix in water and pureed strawberries until combined; bring to a boil over medium heat stirring or whisking constantly until thickened (this will take about 3-4 minutes to thicken).

Remove from heat then mix in the red food coloring until you have achieved the desired color.

Cool to room temperature before using.

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No need for any BBQ sauce or steak sauce when you use this rub!..

This will give you enough rub for four 8-ounce steaks, plan ahead the steaks need to come down to almost room temperature before grilling which is about 1-1/2 to 2 hours this will relax the meat fibers and create a more juicier tender steak, NEVER cook beef or pork from a cold state!

INGREDIENTS:

12 garlic cloves, minced

1 teaspoon fresh coarsely ground black pepper (can use Montreal steak spice)

3 tablespoons olive oil or melted butter

1-1/2 tablespoon lemon juice

3 teaspoons Worcestershire sauce

1 teaspoon seasoned salt

INSTRUCTIONS:———————————–

In a bowl combine the garlic, black pepper,  olive oil or melted butter and lemon juice, Worcestershire sauce and salt until very well combined; set aside

Allow the steaks to come down to almost room temperature this will take about 1-1/2 to 2 hours.

Grill steaks covered over medium heat for 6-8 minutes on each side or until meat reaches desired doneness, brushing with the garlic mixture the last few minutes of grilling.

For medium-rare a meat thermometer should read 145 degrees/ medium 160 degrees (since steaks continue to cook after removing from the grill I pull them off a little before).

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Plan ahead the prepared lemon curd needs to chill for at least 2 hours or more before using, the curd will keep in the refrigerator for up to 1 week, don’t even bother making this is your using bottled lemon juice the flavor will be reduced

Yield 1-1/2 cups

INGREDIENTS:

1/2 cup fresh lemon juice (do not use bottled)

2 teaspoons finely grated lemon zest

1/2 cup sugar

3 large eggs

6 tablespoons butter

INSTRUCTIONS:—————————————

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Drizzle this delicious topping over ice cream or cake, this will thicken up more when refrigerated

Yield 2-1/2 cups

Ingredients:

1/4 cup butter cubed

1-1/4 cup brown sugar, packed

16 large marshmallows

2 tablespoons corn syrup (light or dark)

pinch salt

1 cup evaporated milk

1-1/2 teaspoons vanilla

1/2 cup toasted chopped pecans

Instructions:————————————-

In a saucepan melt butter.

Add in brown sugar, marshmallows, corn syrup and pinch salt; cook stirring over low heat until marshmallows are completely melted; bring to a boil and boil for 1 minute.

Remove from heat and cool 5-7 minutes.

Whisk in evaporated milk and vanilla until thoroughly combined.

Stir in chopped pecans.

Cool slightly then drizzle over ice cream or cake.

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2 loaves unsliced Italian bread

2/3 cup freshly grated Parmesan cheese

1 tablespoon dried Italian seasoning (rubbed between fingers to release the flavors)

2 teaspoons garlic powder

2 tablespoons dried parsley flakes

1 teaspoon dried oregano (rubbed between fingers to release the flavors, do the same with the basil)

1 teaspoon dried basil

1/2 teaspoon fresh ground black pepper (optional)

INSTRUCTIONS:——————————————-

Slice the loaves of bread into quarters and leave out on the counter for 1-2 days (or you may also oven-dry the bread slices).

Cut or break the bread in small cubes and place in a processor (you might have to do this in two batches) process until fine.

Place the breadcrumbs into a bowl and add in all the remaining ingredients; mix gently.

Pour the crumbs into a ziploc freezer bag and store in the freezer to use as needed.

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