CHICKEN BREASTS WITH SPICY HONEY-ORANGE GLAZE INGREDIENTS:

From The ClubhouseTailgate

4 boneless chicken breasts
2 tbs chopped fresh parsley
¼ cup honey
1 tbs olive oil
1 tsp grated orange zest
1 tbs butter
½ tsp kosher salt
2 green onions, chopped
½ tsp red pepper flakes
2 tbs frozen orange juice concentrate
1 clove garlic, minced
Fresh ground black pepper

In a small bowl, combine honey with juice concentrate, orange zest, salt, and red pepper flakes

Season chicken with salt and pepper; heat butter and oil over medium-high heat; add chicken and cool about 5 minutes until seared; turn chicken; cook another 5 minutes (Chicken may be grilled over medium-high heat brushing with honey mixture)

Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken; about 3-4 minutes

Serve chicken

   MOUNTAIN MAN BREAKFAST:

INGREDIENTS:

1 lb bacon
2 medium onions; diced
1 ½ cups fresh mushrooms; sliced
1 green bell pepper; diced
3 cloves of garlic; minced
10-12 medium potatoes; sliced
1 doz eggs; beaten
Salt and pepper to taste
3 cups grated cheddar cheese
Picante Sauce

Heat Dutch oven until hot

Cut bacon into 1 inch slices and fry until brown

Add onion, mushrooms, bell pepper, garlic and saute until onions are translucent

Add potatoes and season with salt and pepper

Cover and bake for 30 minutes

Season eggs with salt and pepper and pour over top of potatoes

Cover and bake another 20 minutes

Sprinkle cheese on top, cover and let stand until cheese melts

Serve topped with Picante sauce

Serves 10-12

   JAMAICAN JERK PORK TENDERLOIN:

INGREDIENTS:

2 cups coarsely chopped green onions
½ cup coarsely chopped onion
2 tbs white vinegar
1 tbs soy sauce
1 tbs vegetable oil
2 tsp kosher salt
2 tsp fresh thyme
2 tsp brown sugar
2 tsp chopped peeled fresh ginger
1 tsp ground allspice
¼ tsp ground nutmeg
¼ tsp black pepper
1/8 tsp ground cinnamon
2 cloves garlic, minced
1 to 4 Scotch bonnet or habanero peppers, seeded and chopped
1 (1 ½ pound) pork tenderloin or pork loin, trimmed

Place first 15 ingredients in a blender or food processor, and process until smooth

Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat

Combine pork and green onion mixture in a dish or large zip-lock plastic bag, cover or seal

Marinate in refrigerator 3 to 24 hours

Remove pork and discard marinade

Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160 degrees (slightly pink)

Yield: 6-8 servings

   SHRIMP CREOLE:

INGREDIENTS:

2 medium-sized onions, peeled and chopped
2 medium-sized green bell pepper, chopped
2 cloves garlic, minced
2 stalks celery ribs, chopped
2 tbs olive oil
2 tbs butter
1 (28 oz) can tomatoes
½ tsp paprika
1 tsp salt
1/8 tsp ground red pepper
1tsp file’ powder
1 ½ lbs raw shrimp, shelled and deveined
Boiled rice

Stir fry onions, green pepper, garlic, and celery in oil and butter, 5-8 minutes, low heat, until onions are golden

Stir in tomatoes, with liquid, breaking up large pieces, add paprika, pepper, and salt, cover and simmer 35-45 minutes, stirring occasionally

If sauce seems thin, boil uncovered 2-3 minutes to reduce

Add file’ powder, shrimp and simmer, uncovered 3-5 minutes until shrimp are just cooked through

Serve over boiled rice