Bacon wrapped Italian stuffed Chicken Breast
Bacon is so irresistible! And not just as a breakfast item. It will add a magical flavor to sweet and savory dishes alike. Have you ever tasted bacon and onion jam? It is awesome on a Charcuterie board! How about crisp bacon crumbles on your ice cream Sunday? Yep, bacon is a magical flavor, plus it adds moisture and fat to very lean cuts of meat helping them to stay moist and loading them with another layer of flavor!
Grilled Sea Bass with Tomatoes, Olives and Mama Lil's sweet Peppers
I generally go by the rule of thumb: 10 minutes of cooking time per inch thickness of your fish. So a piece of sea bass that is 1 inch thick would roast for about 10 minutes in the oven or on the grill. This works when the heat is relatively high. You may need to cook longer if your oven is at 350 vs. 450 degrees.
Season nicely before cooking.
Letting your chilled seafood sit on the counter for 10 minutes or so to bring it closer to room temperature will help the fish cook more evenly.
Pecan Crusted Pork Tenderloin Pinwheels
These are amazing and the Carolina Mustard Sauce is outstanding! The sweet crunch of the nuts with the sticky mustard sauce on the tender Pork tenderloin is the perfect combination! Yum!!
**Cooking Method: Direct Heat Suggested Wood: Hickory, Pecan These pinwheels were developed in the kitchens at Big Bob Gibson Bar-B-Q as a part of a campaign for the National Pork Board. This is not your typical “low and slow” barbecue recipe, but rather an “ode to pork,” a direct-grilled recipe that features both pork tenderloin and pork bacon. Add some pecans and a traditional Carolina mustard sauce and you have an appetizer or entreé with true Southern flair.
