Grilled Pork with Arugula-and-Grape Salad

Ingredients

• 1 medium shallot, finely chopped
• 2 tablespoons balsamic vinegar
• 2 teaspoons chopped fresh thyme
• Kosher salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 4 5-ounce boneless pork chops
• 3/4 cup red seedless grapes, halved
• 4 heaping cups baby arugula
• 1/2 cup crumbled gorgonzola or other blue cheese

Bacon Wrapped Grilled Corn on the Cob

• 8 ears corn
• 1 lb bacon
• water, for soaking
• butcher string

Chipotle Chicken Mango Salad

Ingredients

• 4 cups iceberg lettuce, shredded
• 6 ounces Boar's Head Chipotle Chicken, sliced 1/4-inch thick and diced
• 6 ounces Boar's Head Monterey Jack Cheese with Jalapeño, sliced 1/4-inch thick and diced
• 1 cup mango, diced
• 1/2 cup mango chutney with jalapeños
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon lemon juice, fresh
• 1/2 cup almonds, sliced

Sweet tea ribs

Ingredients

• 6 bags black tea (any kind)
• 1/4 cup plus 2 tablespoons packed light brown sugar
• Kosher salt and freshly ground pepper
• 1 orange
• 2 racks baby back ribs (about 2 pounds)
• 2 pounds russet potatoes, peeled and cut into 3/4-inch chunks
• 1/2 cup mayonnaise
• 1 tablespoon chopped fresh parsley
• 1 lemon

Garden Ranch Pasta Salad

Ingredients

• 1 box Betty Crocker Suddenly Salad Ranch & Bacon Pasta Salad Mix
• 1/2 cup Hidden Valley Original Ranch dressing
• 1/2 teaspoon dried dill weed
• 1 1/2 cups small broccoli florets
• 1/2 cup thinly sliced red bell pepper, cut into bite-size strips
• 1/2 cup cucumber slices, halved
• 4 medium green onions, sliced (1/4 cup)

Asian Salmon Bowl with Lime Drizzle

• 1 cup jasmine rice
• 2 teaspoons unsalted butter
• 1 large clove garlic, finely chopped
• 1/4 teaspoon red pepper flakes
• 3 tablespoons pure maple syrup
• 3 tablespoons fresh lime juice
• 3 tablespoons reduced-sodium soy sauce
• 1 teaspoon cornstarch
• 4 salmon fillets (4 ounces each), skin removed
• 1 teaspoon canola oil
• 2 packages (5 ounces each) baby spinach
• 2 teaspoons black sesame seeds

Smoked Turkey

Brine

• 4 cups of tea(Lapsang Souchong optional)
• 3/4 cups salt
• 3/4 garlic salt or pepper
• 3tbsp minced garlic
• 3tbsp worchstershire sauce
• 1/4 cup brown sugar
•  2tsp red pepper flakes
• water place all ingredients in a pot big enough to cover the turkey and refrigerate overnight

5 hours

8 hours

Jumbo Shrimp Stuffed with Cilantro and Chiles

Ingredients

• 8 jumbo shrimp, in the shell (about 1 1/4 pounds)
• 3 sprigs fresh thyme, leaves stripped
• Juice of 2 limes (about 1/4 cup)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt, plus additional for seasoning
• Freshly ground black pepper
• 1 clove garlic, chopped
• 1/2 large jalapeno, with seeds
• 2 scallions (white and green parts)
• 1 cup coarsely chopped fresh cilantro leaves

Subanik

Ingredients:

For the sauce

• 5 medium red bell peppers, cut in half from top to bottom, then stemmed and seeded
• 12 roma tomatoes, cut in half lengthwise
• 1 white onion, cut into quarters
• 5 tomatillos, husks removed
• 1 dried ancho chili pepper, washed inside and out, seeds and stem removed
• 1 dried red chili pepper, such as chili de arbol
• 1 to 2 Thai red chili peppers

For the beef and chicken

• 2 tablespoons vegetable oil
• 1 1/2 pounds beef tenderloin, cut into 1-inch cubes
• 1 1/2 to 2 teaspoons salt
• Freshly ground black pepper
• 1/4 cup water, plus more as needed
• 1 1/2 pounds boneless, skinless chicken breast halves, trimmed of excess fat, then cut into 1-inch pieces
• 3 bay leaves
• 2 sprigs thyme
• 1 teaspoon sugar

For assembly

• 6 to 8 banana or plantain leaves, for presentation (optional)

Salami-Mozzarella calzone

Ingredients

• 2 large eggs
• 1/4 cup chopped fresh parsley
• 1 teaspoon grated lemon zest
• 1/4 pound shredded reduced-fat mozzarella cheese
• Extra-virgin olive oil, for brushing
• 1 13.8-ounce tube refrigerated pizza dough
• 1/4 pound deli-sliced salami, cut into thin strips
• 1 1/2 cups giardiniera (pickled mixed vegetables), drained
• 1/4 pound sliced provolone cheese

Tropical Breeze Mango-Coconut Cheesecake

Ingredients

Crust

• 2 cups sweetened flake coconut
• 1 tablespoon granulated sugar
• Grated zest of half a lime
• 2 tablespoons unsalted butter, softened

Filling

• 3 (8-ounce) packages reduced fat cream cheese, softened
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
• 3 large eggs
• 3 tablespoons lime juice
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons cornstarch
• 1 cup Smucker's® Mango Jam