Page 24 - 6-12-15 Frisday's Edition

Recipes
Nature’s
Grilled Honey-Glazed Pork Tenderloin & Onions
1⁄2 cup Buckwheat honey
1⁄4cup each extra-virgin olive oil and cider vinegar 1 tablespoon minced garlic
2 teaspoons Seasoning Mix
1 teaspoon salt
1⁄2 teaspoon pepper
2 lbs. pork tenderloin and 3 medium onions
DIRECTIONS: Combine honey, oil, vinegar, garlic, herbs, salt and pepper in a shallow pan. Add pork and turn to coat it well. Cover and refrigerate 2 to 4 hours. Turn pork occasionally. Remove pan from refrigerator 30 minutes before grilling.
Prepare grill for a medium-hot fire with an indirect heat area. Slice onions in rounds 1⁄2 - 3⁄4 inch thick. Remove pork from marinade and boil marinade 1 minute.
Grill pork over indirect heat, covered, until the middle is about 145°F for 25-30 minutes. Brush pork generously with the marinade; turn every 10 minutes to evenly cook.
Put onions over direct heat and brush with marinade. Turn frequently, brushing with mari- nade, until well marked and soft, 8-12 minutes. Move onions off direct heat to finish cooking. Let pork rest 5 minutes before slicing into 3⁄4 inch thick slices. Serve with grilled onions.
From
Tonia Turner
Honey is sweet – that’s a given. But did you know that honey also adds a special touch to almost any recipe? All- natural honey gives your recipes unbeatable flavor and unmatched functional benefits. From balancing flavors to providing moisture to baked goods, one-ingredient honey performs a slew of tasks, all from one little bottle.
Versatility Of Honey
Sweetener: Honey is slightly sweeter than sugar, so less can be used to achieve the same sweetness intensity. Flavor: Honey not only imparts a unique flavor to any dish, but it also balances and enhances the flavor profiles
of other ingredients used in a recipe.
Emulsifier: Honey acts as a binder and thickener for
sauces, dressings, marinades and dips.
Humectant: Honey provides and retains moisture to
a variety of dishes and can even extend the shelf life of baked goods.
Honey’s Benefits
In addition to being a great natural sweetener, honey has a multitude of benefits that many people don’t know about.
Have you ever had an unrelenting sore throat? Honey has been proven to be a natural throat soother!
Are you an athlete looking for a natural energy boost before the big game? Honey’s unique blend of natural sweeteners gives it the ability to provide quick energy in any circumstance.
Nature’s Energy Food
Honey is a source of carbohydrates, providing 17 grams per tablespoon, which makes it ideal for your working muscles since carbohydrates are the primary fuel the body uses for energy. Carbohydrates are necessary in the diet to help maintain muscle glycogen, also known as stored carbohydrates, which are the most important fuel source for athletes to help them keep going.
Sweetener
Honey-Spiced Chicken & Mango Salsa
1⁄4 cup honey
1⁄4 cup fresh lemon juice
2 teaspoons freshly grated lemon peel
1 ripe mango, peeled and diced
1 small onion, peeled and quartered
2 fresh jalapeno peppers, halved and seeded 2 teaspoons paprika
2 teaspoons vegetable oil
11⁄2 teaspoons garlic salt
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon freshly ground black pepper
1⁄2 teaspoon ground allspice
4 boneless, skinless chicken breast halves
1 tablespoon vegetable oil
DIRECTIONS: In a small bowl, combine honey, lemon juice and lemon peel; whisk until well blended. Remove 1⁄4 cup of mixture to food processor container; set aside. Add mango to honey-lemon mixture in bowl; toss to coat. Store in refrigerator. Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in a food processor con- tainer. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Spread oil in a 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375°F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.
Ribs & Chipotle Honey BBQ Sauce
For Sauce
1 cup honey
1 cup ketchup
1⁄2 cup apple cider vinegar
2 tablespoons sodium soy sauce
2 canned chipotle chiles in adobo sauce,
stems trimmed, chopped
2 tablespoons adobo sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon fresh garlic, grated
1 teaspoon coarse salt
For Ribs:
2 racks baby back ribs (about 21⁄2 pounds each), each rack halved coarse salt
freshly ground black pepper
DIRECTIONS: Sauce - Place the honey, ketchup, vinegar, soy sauce, chipotles, adobo sauce, chili powder, cumin, garlic, and salt in a small saucepan. Heat on medium-low heat until sim- mering. Cook, uncovered, for 5 minutes. Let cool.
Season the ribs on both sides with a sprinkling of salt and a grinding of black pepper and rub in. Place the ribs in a 2-gallon, resealable plastic food storage bag and add the cooled sauce. Refrig- erate for 4-24 hours, turning the bag occasionally.
When ready to cook the ribs, preheat the oven to 350°F. Line a large roasting pan or a rimmed sheet pan with aluminum foil for easy cleanup. Fit a rack in the pan and place the ribs on the rack. Pour the sauce into a saucepan and gently heat over medium heat for 5 minutes. Brush the ribs with the sauce.
Roast the ribs for 11⁄2 - 2 hours, basting lightly and turning every 20 minutes, until the meat be- gins to pull away from the bones. The ribs can be made ahead and left to stand for up to 2 hours either in a cool kitchen or in the refrigerator.
Preheat the broiler on high. Brush the ribs lightly with the sauce and broil for about 2 minutes, or until browned and bubbly. Cut between the ribs and pile them on a platter. Heat the leftover sauce to a gentle boil and simmer for 3 minutes before serving with the ribs.
PAGE12-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JUNE 12, 2015