Meal of the Month

image63

PORK CUTLET PARMIGIANA

Try this out in May!  You will be glad you did!

Ingredients

  • 2lbs pork tenderloin, sliced into medallions
  • 1 egg
  • 1cup breadcrumbs
  • 1 tablespoon italian seasoning
  • 4 cups spaghetti sauce
  • 2 cups mozzarella cheese
  • 1⁄2 cup parmesan cheese
  • oil, to fry

2 tablespoons fresh lime juice, plus lime wedges for serving

4 6-ounce center-cut salmon fillets (about 1 1/2 inches thick)

Kosher salt and freshly ground pepper

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

Pinch of ground cinnamon

1/3 cup roughly chopped fresh mint

1/4 cup sliced almonds

Directions

  • With a meat mallet, pound pork into thin patties.
  • In a shallow dish beat egg, in another shallow dish, combine breadcrumbs and seasoning.
  • Dip each pork medallion into beaten egg and then into bread crumbs.
  • Fry over med hi heat till browned- it does not need to be fully cooked.
  • In a 9 X 13 baking dish, put in 1 cup sauce and half the pork, top with half of the cheese. Top with half the remaining sauce. Repeat again for balance of ingredients.
  • Bake covered at 350 for 1/2 hour, remove top and bake 10 more minutes.
  • Serve over pasta.

Appetizer of the Month

image64

Southwest Black-Eyed Pea Dip

Ingredients

  • 1 (8-oz.) pkg. cream cheese, softened
  • 2 (15-oz.) cans black-eyed peas, rinsed, drained, and divided
  • 1 1/2 tablespoons fresh lime juice, divided
  • 1 teaspoon hot sauce
  • 1/2 teaspoon kosher salt, divided
  • 1 cup diced ham
  • 1/4 cup finely chopped scallions
  • 1/4 cup finely chopped roasted red bell pepper
  • 1 (8-oz.) block Monterey Jack cheese, shredded and divided
  • 2 (4-oz.) fresh tomatoes, chopped (about 1 cup)
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh jalapeño
  • Tortilla chips

Directions

Step 1

Preheat oven to 375°F. Process cream cheese, 1 cup black-eyed peas, 1⁄2 tablespoon lime juice, hot sauce, and 1⁄4 teaspoon salt in a food processor until creamy and smooth (about 1 minute). Place mixture in a large bowl.

Step 2

Stir remaining black-eyed peas, diced ham, scallions, bell pepper, and 4 ounces Monterey Jack cheese (1 cup) into cream cheese mixture. Spread mixture into a lightly greased 2-quart baking dish. Sprinkle with remaining 4 ounces cheese.

Step 3

Bake, covered with aluminum foil, in preheated oven 20 minutes. Remove foil, and bake for 10 to 15 more minutes or until hot and bubbly. Let stand 10 minutes.

Step 4

Stir together tomatoes, cilantro, olive oil, jalapeño, remaining 1 tablespoon lime juice, and remaining 1/4 teaspoon salt in a small bowl. Top black-eyed pea dip with tomato mixture using a slotted spoon. Serve with tortilla chips.

Craft of the Month

It's SPRING TIME!

Drink of the Month

image65

Mixology: Maple Coffee Frappe

Enjoy this May Drink!

Ingredients

1 oz. Grind coffee liqueur

1 oz. Cabin Fever maple whiskey

1 oz. cold brew coffee

1 oz. milk 

½ oz. simple syrup, if not sweet enough 

Sprig of nutmeg

Directions

Combine all ingredients aside from nutmeg into a shaker. Fill shaker with ice cubes and shake well. Strain into Collins glass filled with ice cubes. Garnish with nutmeg.

Visit Colonial Wine & Spirits