Grilled Mesquite Pork Chop with Peach Salsa

Marinate a fresh pork chop with a generous portion of Cleavers Southwestern Mesquite Rub. Let marinate for 24 hrs. Grill to the temperature of your liking, and top with Peach Salsa

Peach Salsa
2 cups of fresh diced peaches
½ cup diced watermelon
½ cup diced cantaloupe
¼ cup diced strawberries
¼ cup diced red bell peppers
¼ cup fresh diced red onion
¼ cup fresh diced poblano peppers
2 T minced cilantro
2 T diced green onions
2 T honey
1 t minced garlic
1 T red wine vinegar
1 T olive oil
Salt and pepper to taste

Mix all ingredients and let rest for one hour before serving.
Serve over the Cleavers Mesquite Pork Chop and grilled chayote squash.

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Banana wholemeal scones

• 1 cup flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• 2 cups wholemeal flour
• 1 tablespoon butter
• 2 tablespoons honey (or golden syrup)
• 1 ripe banana, mashed
• 1 cup milk

1. Preheat oven to 215degC. 
2. Sift flour, baking powder and salt into large mixing bowl, then add wholemeal flour.
3. Melt butter and honey in microwave, add mashed banana, then combine with dry ingredients. 
4. Add milk and mix to form a soft dough. If too sticky, add extra flour. 
5. Turn out onto lightly floured surface and pat into a 2cm thick round. Cut scones out and place on baking tray. 

Bake for 10-12 minutes.

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OATMEAL MUFFINS

• Preheat oven to 350°.
– Combine:
– 1 mashed banana
– 12 Splenda® packets (or sweetener of choice)
– 3 egg whites
– 2 teaspoons vanilla extract
– ½ cup unsweetened applesauce
– 1 cup unsweetened almond milk
– 2 cups fast cooking oats
– 1½ teaspoons baking powder
– 2 teaspoons cinnamon
– Fill 10 well-greased (PAM®) muffin cups.
– Bake for 12-14 minutes.

(I like to add half a cup of plain Greek yogurt for a more complete snack.)

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Pomegranate Glazed Filet Mignon with Harissa Steak Sauce

Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes

INGREDIENTS:
Pomegranate Glaze
1 cup pomegranate juice
2 tablespoons sherry or cider vinegar
2 tablespoons brown sugar
2 tablespoons fresh thyme, minced
1 teaspoon ground cardamom
½ teaspoon ground black pepper

Harissa Steak Sauce
1 tablespoon ground caraway seeds
½ tablespoon ground coriander seeds
½ tablespoon ground cumin seeds
1 tablespoon garlic powder
¼ cup ketchup
¼ cup sherry vinegar
¼ cup Worcestershire sauce
2 tablespoons chives, minced
1 teaspoon honey
1 teaspoon chile paste
4 Walmart Choice Premium Filet Mignon Steaks

Instructions:
1. In a medium sauce pan, combine Pomegranate Glaze ingredients and cook over medium heat, reduce
mixture by 30 percent. Then strain and cool the mixture, set aside.
2. Toast the caraway seeds, coriander seeds, cumin and garlic powder in a dry pan until fragrant. Add remaining
Harissa Steak Sauce ingredients, except the chives and bring to a simmer. Simmer for 10 minutes,
remove from heat and let cool. Stir chives into finished sauce.
3. Preheat the grill using Kingsford® charcoal, until briquets are consistently ashed over.
4. Season the steak liberally with salt and pepper.
5. Grill the steaks over a medium high fire until lightly charred on one side, approximately 4 minutes. Flip the
steak and baste with the Pomegranate Glaze, after an additional 2 minutes of cooking baste the steak again.
7. Remove the steak from the grill and allow to rest for 6 minutes.
6. Baste the steak again after resting and serve with a side of the Harissa Steak Sauce.

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Grilling Recipes

 Grilled Sweet Pepper Rellanos with Goat Cheese, Charred Corn and Apricot

Rev up your grill for this summer season and enjoy some time with family and friends. At the park or your backyard, it’s that time to get some grilling done. Get a a juicy and tender Choice Premium Steak an let’s get started. Follow these tasty recipes from the Walmart Choice Steak Challenge for a month full of Hmmmm. Presented by Walmart, Kingsford® Charcoal and Coca-Cola.

Recipe's created by Chef Chad Johnson,
of Bern’s Steak House in Tampa, Fla. on behalf of the Walmart Choice Steak Challenge. Chef Chad Johnson is originally from Louisville, Ky. and started at SideBern's about eight years ago as a cook and worked his way up through the ranks. He became executive chef  four years ago

Makes: 4
Prep Time: 5 minutes
Cook Time: 25 minutes

INGREDIENTS:
12 mini sweet peppers
1 ear sweet corn, shucked
8 ounces Chevre, or other soft goat cheese
½ cup dried apricots, diced
2 tablespoons basil, chopped

Instructions:
1. Preheat the grill using Kingsford® charcoal, until briquets are consistently ashed over.
2. Grill peppers over a medium fire until lightly charred on all sides, place peppers in a bowl and wrap with
plastic wrap, allow to cool to room temperature.
3. Char corn on the grill over high heat until moderately charred, remove and cool, remove corn kernels from the cob.
4. Mix the goat cheese, charred corn, apricots, and basil. Season with salt and pepper.
5. Cut a slit in the side of each pepper and gently scrap out the seeds. Fill each pepper with the goat cheese
mixture until full.
6. Return stuffed peppers to the grill and cook over medium heat until the goat cheese is warm and soft.

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Swiss roll

• 4 eggs
• 125g caster sugar
• 2 tablespoons warm water
• 1 teaspoon vanilla essence
• 125g flour

For the filling
• 6 tablespoons strawberry or three-berry jam
• 225ml cream

1.  Preheat oven to 190degC. 
2. Line the base of a 25cm x 38cm swiss roll tin with baking paper, and brush with melted butter.
3. Beat eggs and caster sugar together until  light and fluffy, then add water and vanilla essence. 
4. Sift flour, and fold into wet ingredients. 
5. Pour mixture into baking tin and bake for 12–15 minutes, or until the centre of the cake springs back when touched and the edges have shrunk away from the sides. 
6. Gently tip the swiss roll onto a piece of  baking paper sprinkled with caster sugar. Remove baking paper from the bottom of the cake.
7. Place a clean, damp tea towel over the cake for 30 minutes and allow to cool. The damp tea towel will prevent the cake from drying out.
8. Meanwhile, make the filling. Beat the whipped cream until soft peaks form. Add jam, then beat until stiff peaks form.
9. When cake is cool, dollop jam onto it, then a layer of whipped cream. Roll up the cake and sprinkle with caster sugar or decorate with a chocolate rose.

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Battenberg cake

This sponge can be cooked the day before.
The sponge will be firmer and easier to handle.

• 175g butter, softened
• 175g caster sugar
• 3 large eggs, lightly beaten
• 2 tablespoons milk
• 175g self-raising flour
• red food colouring
• apricot jam
• 2 tablespoons icing sugar
• 350g readymade marzipan

1. Grease a 20cm x 15cm oblong tin and line base and edges with baking paper. Cut another piece of baking paper, the same length and width as the tin. Fold the paper in half, lengthways. 
2. Preheat oven to 180degC. 
3. Cream butter and sugar in food processor until light and fluffy. Gradually beat in eggs, one at a time. Transfer mixture to a large mixing bowl. 
4. Add milk, mix, then fold in flour. 
5. Divide the cake batter in two and spoon one half into one half of the tin, along the length. Place the extra piece of baking paper in your tin in the middle, so that it divides the two sponge mixtures.
6. Use enough food colouring to tint the remaining cake mixture pink, then add the batter to the other half of the tin. Bake for about 15-20 minutes, until firm to the touch.
7. Let cool for 5 minutes then turn out onto a wire rack. Let cake cool completely. Trim both halves to the same size, then cut each half down their length.
8. Warm apricot jam, then brush onto the top and sides of each cake strip. Place one pink strip and one plain strip side by side. Place another pink strip and plain strip on top of these, in a chequerboard effect.
9. Roll marzipan into a rectangle of 20cm x 30cm. Place cake at one end and wrap marzipan around it. Pinch seams together and place seam on the bottom.

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