Enjoy some delicious recipes!

Program #1003

Rhonda Matthews

Peach-Mustard Glazed Pork Tenderloin

2 pork tenderloins
Salt and pepper to taste
Olive oil
Season tenderloins generously with salt and pepper. Sear meat in olive oil over medium high heat.
2 tablespoons melted butter
1 tablespoon onion powder
1/2 cup peach preserves
2 tablespoons Dijon mustard
1/4 teaspoon crushed red pepper flakes
Combine ingredients and brush over seared tenderloins.
Cover and bake at 400 degrees Fahrenheit for 20 minutes. Allow meat to rest 10 minutes before slicing. Slice into medallions and spoon pan drippings over top just before serving. Glaze is also great on baked ham.

Pimento Cheese Devil Eggs

12 boiled eggs, peeled and cut in half lengthwise
1/3 cup mayonnaise
2 teaspoons hot sauce
1/4 teaspoon salt
1/2 cup shredded cheddar cheese
1 (4-ounce) jar pimentos, drained and chopped
1 green onion, finely chopped

In medium bowl, mash egg yolks with mayonnaise, hot sauce and salt until smooth. Fold in cheddar, pimentos and green onion.
Spoon mixture into egg whites.
Serve immediately or cover and refrigerate until ready to serve.
Garnish each egg with olive half or paprika if desired.

Roasted Radishes

1 pound radishes, washed and trimmed
Olive oil
Salt

Toss radishes with olive oil and salt.
Roast at 400 degrees Fahrenheit for 25 minutes.
Should be fork tender. Serve hot.

Not Your Average Carrot Salad

1 pound shredded carrots
1/2 hot chile, seeded and minced
2 cloves garlic, minced
1 tablespoon honey
1/3 cup rice vinegar
Salt
Sesame seeds

Add shredded carrots to large bowl. In small bowl whisk together next 6 ingredients. Pour over shredded carrots and mix well. Sprinkle with sesame seeds. Chill in refrigerator 2 hours (or overnight) for best flavor.

Meringues with Jam

6 egg whites
1 teaspoon cream of tarter
1/4 teaspoon salt
1 1/4 cups sugar

With an electric mixer on medium speed, whisk egg whites, cream of tartar and salt for 3 minutes. With the mixer still running, add sugar, one spoonful at a time. Continue mixing on medium speed until meringue is thick and holds stiff peaks (about 6 minutes total.)

Line a baking sheet with parchment paper. Portion on large dollops of meringue and use spoon to indent center to form a bowl shape. Bake at 250 degrees Fahrenheit for 1 hour 20 minutes, turning halfway through. Fill each meringue with jam and serve.

Rhonda Matthews
Clemson Cooperative Extension Food Safety and Nutrition
clemson.edu/hgic
rhonda@clemson.edu

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