Main Course

Ingredients
Porkchops:  
4 2 inch – 2 ½ inch bone-in Porkchops
7 Juniper Berries
2 cloves Garlic
½ large Yellow Onion
6 sprigs Thyme
4 cups Chicken Stock
2 Bay Leaves
1 Tbsp. Olive Oil
Sauce:
2 Tbsp. Butter
2 Tbsp. Flour
2 cups strained Cooking Liquid
Salt
Pepper
1/3 cup Heavy Cream
¾ tsp. multi-colored Peppercorns

❃❃Serves 4❃❃

Preparation
Crush juniper berries and garlic cloves.  Chop onion and place in the bottom of the slow cooker.

Porkchops
In a skillet add olive oil and once heated add chops and sear on each side until browned.  This may have to be done in batches if pan is not large enough for all four chops. 
Once seared add to slow cooker on top of onions.  Add juniper, garlic, bay leaves, thyme and stock to slow cooker and cook on high for 4 – 6 hours.  If 4 cups of stock are not enough add water to cover entire mixture halfway.
Once cooked, carefully remove chops to a plate and cover with foil. 

Sauce
Strain liquid from slow cooker.  In a skillet melt butter and whisk in flour.  Cook for a couple minutes to cook out flour taste.  Add 2 cups of strained cooking liquid and whisk until it begins to thicken.  Add a pinch of salt, heavy cream and crushed peppercorns. 
Cook until sauce is heated and serve over each chop.

Ingredients
Pork:
2  1.5lb. Pork Tenderloins
¼ tsp. Red Pepper Flakes
½ tsp. Ground Coriander
1 tsp. Ancho Chili Powder
½ tsp. Oregano
¼ tsp. Garlic Powder
¼ tsp. Salt
½ tsp. Pepper
1 tsp. Cumin
½ large Yellow Onion
2 – 3 cups Chicken Stock
1 Tbsp. Olive Oil
Salsa:
2 Grapefruit
4 Oranges
2 Limes

❃❃Serves 4❃❃

Preparation
Slice onions.

Spice Blend & Pork
Combine red pepper flakes, coriander, ancho chili powder, oregano, garlic powder, cumin, salt and pepper.  Rub on each pork loin and let refrigerate, covered, for at least 1 hour. 
Add onion to a slow cooker. 
After pork is removed from refrigerator add 1 Tbsp. olive oil to a non-stick skillet.  Cut pork into 2-inch pieces and sear the flat sides in the skillet until browned.  After browned remove and place in slow cooker.  Once all pork is in slow cooker add enough chicken stock to come halfway up entire mixture.  Try to lay pork in a single layer if possible. 
Cook on low for 2 hours.

Citrus Salsa
Peel each piece of fruit by cutting off top and bottom and running a knife along each piece to remove skin and white pith.  With a sharp paring knife supreme each piece of fruit, squeezing the oranges into mixture when done. 

Assembly
Remove medallions from slow cooker and top with 1/3 of the salsa leaving the remaining salsa for serving. 

Ingredients 
Pizza Sauce:
1 tsp. Olive Oil
2 cloves Garlic
15 oz. Tomato Sauce
¾ tsp. Salt
½ tsp. Pepper
1 tsp. dried Oregano
12 oz. Roasted Red Peppers
Onions:
1 Tbsp. Olive Oil
1 Tbsp. Butter
1 cup chopped Yellow Onion
Other:
¾ lb. Spice Italian Sausage
2 cups chopped Swiss Chard
1 store bought Pizza Crust (grocery deli or pizza parlor)
7 thin slices Provolone Cheese
1/3 cup shredded Parmesan Cheese
7 oz. shredded Mozzarella Cheese

❃❃Serves 4❃❃

Preparation
Preheat oven to 375, generously spray a 11.5” cast iron pan with non-stick cooking spray, remove pizza dough from package and cover with kitchen towel. 
Chop onion, garlic and swiss chard.  Shred cheese if needed.

Pizza Sauce
Drain the roasted red peppers and puree in a food processor.  In a saucepan, over medium heat, add 1 tsp. olive oil, garlic, salt, pepper and oregano.  Cook for a couple minutes and then add pureed red peppers and tomato sauce.  Continue to cook until heat through and then remove from heat.

Onions
In a skillet over medium high heat add olive oil and butter.  Begin to heat and add onions.  Cook until they start to soften and reduce heat to medium.  Continue to cook until onions caramelize.  Adjust heat to medium low if needed but ensure the onions do not burn.  Once done remove from heat and transfer to a bowl.

Sausage & Swiss Chard
In the same skillet that the onions were cooked in add the sausage breaking it apart and cook until no pink remains.  Add swiss chard and cook until slightly wilted.  Remove from heat and mix the onions into the sausage and swiss chard.

Assemble & Cook
Roll the pizza dough out on the counter with some flour or gently stretch the dough into a circle large enough to cover the bottom of the cast iron and to allow for a half inch border up the sides. 
Cover the bottom of the dough with ½ cup of the pizza sauce and top evenly with the provolone.  Evenly spread the sausage, chard and onion layer over the provolone, top evenly with the mozzarella cheese and finally top with the parmesan cheese.
Bake for 25 – 30 minutes until the crust is crispy on the bottom and all the cheeses are melted and slightly browned.
Remove from oven and let cool for 5 – 10 minutes before cutting.

Ingredients
13.5 oz. Coconut Milk
1 Shallot
2 cloves Garlic
½ cup Cilantro
1 Serrano Pepper
1 cup Chicken Stock
1 tsp. Salt
½ tsp. Pepper
1 Lime
4 8oz. Halibut or Red Snapper Filets (1 ½” – 2” Thickness)

❃❃Serves 4❃❃

Preparation
Cut shallot in half, smash garlic and remove skins, slice serrano, chop cilantro, zest 3 one-inch wide strips from lime.

Fish
In a non-stick skillet with 1 Tbsp. olive oil sear fish until browned on each side.  Remove from skillet and add to sauce and let poach on medium heat for 12 – 15 minutes turning halfway through cooking.

Sauce
In a skillet add coconut milk, chicken stock, shallot, lime zest, garlic, cilantro, serrano, 1 tsp. salt and ½ tsp. pepper.  Allow mixture to infuse for 30 minutes on medium low to medium heat.

Once infused and fish is cooked remove fish to a plate and cover with foil.  Strain sauce return to pan and reduce by half.  Once reduced serve on top of each piece of fish.