Giuseppepaolo

Happy 4th of July.  I'm sure most of you are preparing for the biggest BBQ day of the year. Let me help you out a little with a deliciously tender BBQ Pork Tenderloin that I butterflied and stuffed with pineapple and cheddar cheese curds. Yes, I said curds. It wasn't planned. But became a must. I didn't realize my block of cheddar was gone (hate when that happens), but I did spy a packet of cheddar cheese curds. The substitution actually worked out better than I thought, and maybe better than the regular cheese would've. Surprisingly, the curds melted beautifully and just enough. A recently received a couple of coupons for Stubb's BBQ Sauce. Stubb's is no stranger in my kitchen. I've been using it for a few years now, I love the consistency of their sauces. Not so thin that it runs right off your food, yet not so thick that you feel like you're applying a layer of frosting to your steak. I usually buy the Original recipe, knowing I like and trust it for...

Figs, Figs, and more figs! That's what it's all about when you attend a Figology-Fest sponsored by California Figs Just a few quick nutritional value and fun facts: they are high in fiber and a natural energy source. Fat, sodium and cholesterol free! I personally think they are underrated. Of course those who love them, rate them highly but I don't think figs aren't 'out there' enough. Sure you see dried figs here and there and if you go to a specialty store, you'll find fig jams and spreads. But there's so much more you can do with them! For instance...make an amazing glaze And use it to smother a pork tenderloin that's been stuffed with Brie cheese and a bit of the glaze. Are you drooling yet? I used three different kinds of figs for this glaze. There's Mission, Brown Turkey and Calimyrna figs. Use whatever you can get your hands on. It's all good! Fig and Onion Glazed Pork Tenderloin Stuffed with Brie Cheese Printable Version 2 tablespoons...