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Bacon-Maple Cinnamon Buns
Bacon-Maple Cinnamon Buns
Dough: Heat milk to 90ºF. Add to yeast in small bowl; stir until dissolved.,Combine flour and salt in bowl of upright mixer fitted with dough hook attachment. Whisk eggs| butter and granulated sugar in separate medium bowl; add to flour mixture along with the milk mixture. Knead with mixer until mixture forms smooth dough| adding more flour| 1 Tbsp. at a time| if necessary. (Dough should be soft and slightly sticky to the touch.) Divide dough into 6 balls (or into 3 balls for trial recipe)| about 14 oz. each. Place balls in 2 hotel pans sprayed with pan release (or in 1 prepared hotel pan for trial recipe); cover and place in warm place to let rise 1 hour.,Mix brown sugar and cinnamon. Punch down dough balls. Roll each ball into 12x8-inch rectangle on lightly floured surface; brush with 2 oz. butter| then top with 2 Tbsp. brown sugar mixture and 2/3 cup bacon pieces. Roll up dough| starting at one long side and brushing edge of other long side of rectangle lightly with water to help seal seam in each log.,Cut each log into 8 slices. Place 24 slices| cut-sides up| in each of 2 greased parchment-lined half-sheet pans (or in 1 prepared pan for trial recipe); cover. Let rise in warm place 30 to 40 min.,Bake in 325ºF convection oven 20 to 25 min. or until tops are lightly browned.,Cream Cheese Icing & Topping: Beat all ingredients except bacon in mixing bowl fitted with paddle attachment until well blended; spread onto tops of warm rolls. Heat bacon in saute pan until crisp; drain. Sprinkle over rolls.
BBQ-Dijon Glazed Pork Tenderloin with Hominy Squares and Collard Greens
BBQ-Dijon Glazed Pork Tenderloin with Hominy Squares and Collard Greens
BBQ-Dijon Glaze: Saute garlic in hot oil on medium heat 1 to 2 min. or until golden brown. Stir in onions and crushed red pepper. Saute 3 to 5 min. or until onions are tender. Add vinegar; cook 10 min. or until mixture is reduced by half| stirring occasionally. Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer 15 min.| stirring occasionally. Keep warm until ready to use.,Hominy Squares: Cook bacon in large skillet on medium heat until crisp. Stir in garlic; cook 1 to 2 min. or until golden brown. Add onions; cook 3 to 4 min. or until tender| stirring occasionally. Add orange zest; mix well. Remove from heat. Let stand 2 min. Return to heat. Stir in chicken broth.,Bring to boil. Gradually add grits| stirring constantly; cook 3 to 4 min. or until grits are soft and mixture is thickened| stirring frequently. Add cheese| chipotle puree| salt and pepper; cook until cheese is melted| stirring constantly. Spread evenly into six half-hotel pans (or into one half-hotel pan for trial recipe) sprayed with cooking spray.,Refrigerate| uncovered| 1 hour or until completely cooled. Cover. Refrigerate an additional 2 hours or until well chilled. Cut hominy in each pan into eight pieces.,Orange-Braised Collard Greens: Blanche collard greens in salted boiling water 2 to 3 min. or until bright green. Drain well.,Meanwhile| saute garlic in hot oil 1 to 2 min. or until golden brown. Stir in greens| orange zest and juice; cook 4 to 5 min. or until mixture is slighty reduced. Add honey and seasonings; stir. Cook an additional 2 min.| stirring occasionally.,Pork Tenderloins: Season all sides of meat with Cajun seasoning| salt and pepper. Grill on medium-high heat 4 to 6 min. or until bottoms are marked with grill marks; turn. Brush evenly with 1/3 cup of the BBQ-Dijon Glaze. Grill an additional 5 min.; turn again. Brush with additional glaze. Transfer meat to sheet pans. Bake in 350ºF-convection oven 5 to 8 min. until meat is cooked through (160ºF)| or to desired doneness. Remove from oven. Let meat stand 5 min. Cut off ends; reserve for another use. Cut each tenderloin diagonally into 12 slices| each about 3/4 inch thick. Brush slices evenly with 1/3 cup of the remaining glaze.,For each serving: Cook 1 Hominy Square on preheated oiled 350ºF-flat top grill 2 to 3 min. on each side or until golden brown on both sides. Place in center of plate; top with 1/3 cup Orange-Braised Collard Greens and 3 Pork Tenderloin slices| cut-sides out. Spoon about 1-1/2 Tbsp. of the remaining BBQ-Dijon Glaze over each meat slice.
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