Pork Tenderloin with Slaw

Pork Tenderloin with Slaw


Pork Tenderloin

Yield: 4 servings

2 pound pork tenderloin 

1 batch of basic brine 

2 cups chicken stock

2 tablespoons butter

1 teaspoon This Little Goat Went to Hong Kong


For Slaw:

3 green apples

½ bulb of fennel 

½ red onion

½ tablespoon tarragon, minced


For Slaw Dressing:

3/4 cups lemon juice

½ cup This Little Goat Went to Korea

¼  cup extra virgin olive oil


For tenderloin: In a bowl large enough to submerge tenderloin in brine allow to soak in the refrigerator for up to 8 hours. 

Preheat oven to 350 degree. Remove tenderloin from brine and allow to sit at room temperature for 15 minutes before cooking. In an oven-proof skillet add small amount of oil to bottom and heat. Add tenderloin and brown on either side. Deglaze pan withchicken stock. Add butter and teaspoon of The marinade, whisk. Place tenderloin with pan sauce in a 350 degree oven until desired doneness is reached. 

For dressing: Whisk lemon juice, This Little Goat Went to Korea and olive oil. Salt to taste. 

For slaw: Peel and julienne apples. Remove core from fennel and slice remaining half very thin. Slice onions in very small julienne. Toss with tarragon and dressing. 

Sweet Potato Gratin

Sweet Potato Gratin


Holiday Sweet Potato Gratin with Chi Sauce


Yield: 4 servings 


3 large Sweet Potatoes, peeled

1 ½ cups Heavy Cream

1 tsp Brown Sugar

2 Tbsp This Little Goat Went to Korea

3 oz Blue Cheese

1 tsp salt


Using a mandolin or sharp knife, cut sweet potatoes into very thin circles. 

In a small pot bring the cream to a light simmer. Add This Little Goat Went to Korea and brown sugar and whisk until fully combined. Crumble blue cheese into the hot cream and whisk until fully melted and combined. 

In a square baking dish, no larger that 8 x 8 inches, place a single layer of sweet potatoes on the bottom. Cover with ¼ cup of cream mixture. Place another layer of sweet potatoes and ¼ cup of cream. Complete until all ingredients are used, ending with sweet potatoes on the top. Tightly cover the dish in foil and place in a 350 degree oven for 1 hour. Remove the foil and allow to cook for another 15 minutes. 

Spaghetti Squash

Spaghetti Squash


Spaghetti Squash with Rub #1 Butter

Yield: 4 servings

2 medium Spaghetti Squash, sliced in half and cleaned of seeds

¼ cup Dried Cranberries

1 Spanish Onion, sliced thin

3 Tbsp Green Onions, sliced thin 

½ cup This Little Goat Went to Grillville


Preheat oven to 350 degrees. 


Rub the inside of the spaghetti squash with ¼ cup of This Little Goat Went to Grillville butter. Place squash inside down onto a parchment lined sheet tray and allow to bake for 25 minutes or until fork tender. Remove from oven and allow to cool enough to be handled. Using a fork scrape out the flesh of the squash into a bowl. Discard skin. 


In a sauté pan over medium heat add remaining ¼ cup of This Little Goat Went to Grillville butter. Add onions and sauté until tender. Add cranberries and green onions. Toss until well coated in butter and pour over spaghetti squash. 



Grillville Butter


½ cup Butter, softened

1 ½ tsp This Little Goat Went to Grillville


In a bowl combine butter and This Little Goat Went to Grillville, mix well. 

Butternut Squash Kimchee

Butternut Squash Kimchee


Butternut Squash and Shiitakes Kimchi-Style 


Yield: 4 Serving 

1/2 lb shiitake mushrooms, stems removed

1 medium Butternut Squash, peeled and seeded

1 tablespoon Sorrel, chiffonade

¼ cup This Little Goat Went to Korea

Toss mushrooms in oil and salt and roast at 350 degrees for 10 minutes. Cool and cut in quarters.

Shave butternut squash into ribbons using a peeler. In a mixing bowl add squash and mushrooms. Toss with This Little Goat Went to Korea and garnish with sorrel.

Brined and Grilled Chicken with Pickled Black Berries

Brined and Grilled Chicken with Pickled Blackberries 


Yield: 4 servings 


3 ½ to 4 pounds of bone in chicken breast and thighs

1 batch of basic marinade brine

1 cup of This Little Goat Went to Hong Kong

1 large sweet onion, sliced in thick rings

2 cups chicken stock

2 tablespoons butter

salt to taste


In a bowl large enough to submerge chicken, brine chicken for at least 8 hours. 

Remove chicken from brine and allow to sit at room temperature while the grill heats to medium heat. Cook chicken skin-side down for 15 minutes. Flip and brush skin with a healthy amount of This Little Goat Went to Hong Kong, reserving ½ teaspoon for pan sauce. Allow chicken to cook until finished. 


Pan Sauce: Grill onion rings until slightly charred and wilting. Add to a sauté pan with 2 tablespoons of butter and cook for 5 minutes on medium heat. Add chicken stock and allow to reduce for several minutes. Add ½ teaspoon Hong Kong sauce. Salt to taste.


Pickled Blackberries 


Yield:  1 cup 


½ pint of blackberries

1 cup champagne vinegar

1 cup hot water

5 tablespoons sugar

½ tablespoon salt


Combine hot water, sugar and salt. Whisk until combined. Add vinegar. Pour over blackberries and allow to sit for at least 2 hours. 

Grilled Broccoli

Grilled Broccoli

Grilled Broccoli with Spice Krispies

Yield: 4 side portions

8 cups broccoli florets

1 cup rice krispies cereal

2 tablespoons butter

1 teaspoon This Little Goat Went to Korea

1/3 C. This Little Goat Went to Southeast Asia


1. For Grilled Broccoli: In a medium pot lightly steam broccoli for 2-3 minutes. Place in a bowl and toss with 1/3 C. The Saute. On medium-high heat grill for 3-4 minutes, until fully cooked.

2. To make Spice Krispies: In a small sauté pan, melt butter and mix in 1 teaspoon of The Chee. Add Rice Krispies and allow to lightly cook, while stirring continually for 4 minutes. 

3. Toss cooked broccoli with Spice Krispies. 

Egg Salad Sandwich 

Egg Salad Sandwich 

Flavor Egg Salad Sandwich.jpg


Serves 4 


12 hardboiled eggs

½ cup chopped celery

2/3 cup mayonnaise

5 ½ teaspoons This Little Goat Went to Korea

2 ½ teaspoons lemon juice

salt to taste

8 slices rye bread, toasted and buttered

2 small heads red oak lettuce

2 medium tomatoes, thinly sliced


1. Peel and dice hardboiled eggs. 

2. In a separate bowl whisk together mayonnaise, This Little Goat Went to Korea and lemon juice. 

3. Combine eggs, celery and mayonnaise mixture and gently stir, salt to taste. 

4. To build sandwiches: Lightly toast rye bread and butter one side of each slice. Scoop ¼ of egg salad onto buttered side of 4 slices of bread. Top salad with lettuce and a few slices of tomato.

Grilled Flatbread

Grilled Flatbread

Grilled Flatbread


2 medium zucchini or 6 medium pattypan squash, sliced thin

1 cup crumbled feta cheese

4 cups arugula 

½ cup lemon juice 

½ cup This Little Goat Went to Korea

2 tablespoons extra virgin olive oil

2 tablespoon butter

For toppings: Squash can be quickly sauted or left raw, whichever is preferred. In a small bowl whisk together ½ cup of lemon juice, ¼ cup This Little Goat Went to Korea and 2 tablespoons olive oil. Salt to taste. Toss arugula in lemon juice and Chee dressing. 

In a small pot, melt butter and whisk in ¼ cup This Little Goat Went to Korea. 


3 ½ cups bread flour

1 ½ teaspoons instant yeast

1 ¼ cups warm water

¼ cup Greek yogurt

1/3 cup brown butter

1 tablespoon honey

2 ½ teaspoons salt

In a small bowl place yeast and warm water. Allow to sit for 10 minutes. In the bowl of a stand mixer, fitted with a dough hook, add bread flour and salt. In a separate bowl whisk together brown butter, Greek yogurt and honey. Pour liquids and yeast and water mixture into the stand mixer bowl with flour. Mix on low for 20-30 minutes, until the bowl is clean on sides and the dough is smooth and stretchy. Allow dough ball to rest on a floured counter top with a damp cloth over the top for another 20 minutes. When dough has grown in size, work by hand for 5 minutes. Cut into 4-6 portion, depending on how large you prefer the flat bread. Roll portions into balls and place on a floured pan and allow to rest for another 20 minutes. Roll balls out into flat ½ inch ovals. 

Brush dough on either side with oil. Place on grill at medium heat and allow to cook on either side for 5 minutes each. 

To assemble: Brush grilled naan with The Chee and butter mixture. Layer pieces of squash and than top with crumbled feta and dressed arugula. 

Sparkling Apple Cocktail

Sparkling Apple Cocktail


Sparkling Apple Cider Cocktail 

Serves: 4 8-oz cocktails 

Time: 30 minutes 

Active time: 5 minutes 


1 1/2 c Fresh apple cider 

2 Tbsp Honey 

1/2 tsp Cinnamon 

1/2 tsp This Little Goat Went to India Spice Mix 

2 oz Lemon juice, fresh squeezed 

1 bottle Sparkling white wine, dry

Bring cider, honey, cinnamon, and India Spice Mix up to a boil in small sauce pot.  Cook until reduced to 1/4 c, cool completely.  

In each cocktail glass stir together 1 oz of apple cider syrup and 1/2 oz of lemon juice.  Carefully pour over wine, trying to let it bubble as little as possible.  Garnish with apple and lemon slices if desired.    

Roast Delicata Squash with Pickled Peppers 

Roast Delicata Squash with Pickled Peppers 

Serves: 4  

Time: 30 minutes


2 small Delicata squash, washed 

1 Tbsp Grapeseed or Canola Oil 

2 tsp This Little Goat Went to Grillville Spice Mix 

1 Tbsp Parsley, sliced thinly 

2 tsp Thyme, leaves removed and minced 

¼ cup Pickled Peppers, purchased 

Salt to taste

Preheat oven to 475.  Line baking sheet with aluminum foil.   

Cut squash in half lengthwise, scoop out seeds and then slice 1/2” wide.  Toss with oil, 1 tsp salt, and Grillville Spice Mix.   

Lay squash in single layer on baking sheet.   

Cook for 10 min, and then flip squash.  Cook for another 5-10 minutes until golden brown and tender.   

Remove from oven, toss with herbs and pickled peppers, adjust seasoning to taste and transfer to platter to serve.   

Golden Beets Pickled

Golden Beets Pickled


Homemade pickled beets put those tinny red slices to shame.  Golden beets are particularly great because while they retain their color, they don’t bleed onto other ingredients.  Enjoy the texture of these beets in a salad or on a charcuterie tray… if you don’t eat them all before they get there!  


Yield: 6-8 cups  

Time: 4 hours 

Active time: 45 minutes 



4 ea Golden Beets, medium size 

2 C apple cider vinegar 

2 tablespoons salt 

1 cinnamon stick 

2 tablespoons This Little Goat Went to Hong Kong  


Cook beets in a large pot until fork tender, about 20-30 minutes.  Remove skin using a clean kitchen towel.  Slice into ¼” slices and place into a 2 quart container (or 2 1-quart mason jars).   

Add 2 cups water, vinegar, salt, cinnamon stick, and Marinade to a medium pot and bring to a boil.  Pour hot pickling liquid over beets and allow to come to room temperature.  Cover and store in the fridge for up to 2 weeks.    

Flavorful Fried Chicken

Flavorful Fried Chicken


Flavorful Fried Chicken 

Serves: 4 

Time: 12 - 24 hours 

Active Time: 1 hour 



1 chicken, cut into 10 frying pieces (2 legs, 2 thighs, 2 wings, 2 breasts, cut in 1/2) 

1 1/4 c buttermilk, divided  

1/2 c This Little Goat Went to Hong Kong Sauce, divided 

1 tbsp sriracha 

2 c flour 

2 tsp baking powder 

2 tsp salt 

1 tbsp This Little Goat Went to Grilltown Spice Mix 

Oil for frying

Whisk together 1 c buttermilk, 1/4 c Hong Kong Sauce, and sriracha.  Place in ziplock bag with chicken and close, trying to push all air out.  Marinate overnight.   

In 8" x 8" cake pan, whisk together flour, remaining buttermilk and Hong Kong Sauce, baking powder, salt and 2 tsp Grilltown Spice.  Working with 2-3 pieces at a time transfer chicken from marinade to flour mix and make sure it is very well coated, reserve flour.  Lay pieces on cooling rack on sheet tray and allow to rest in the fridge for at least 30 minutes (this can be done 2 hours in advance.) 

Heat oil to 375 F.  Preheat oven to 200 F, and place a clean cooling rack on sheet tray on middle shelf.   

Toss chicken in reserved flour, add to oil 3 or 4 pieces at a time and cook until white meat registers 170 F and dark meat 165 F on instant read thermometer.  Transfer to oven to keep war, while cooking off remaining chicken.   

Sprinkle with remaining Grilltown Spice and serve immediately.    

Crispy Baked Avocado "Fries" 

Crispy Baked Avocado "Fries" 

Serves: 4 as a snack  

Time: 30 minutes


3 ripe avocados 

1/2 c cornstarch  

1 tbsp salt 

1/4 c buttermilk 

1/4 c This Little Goat Went to Hong Kong Sauce 

1/2 c mayonnaise 

2 c *All Purpose Seasoned Panko Crumbs 

1 c **Spicy Hong Kong Dipping Sauce 


Preheat oven to 375 F.  Combine cornstarch and salt in shallow bowl.  Whisk together buttermilk, Hong Kong Sauce, and mayonnaise.  Pour breadcrumbs into a small cake pan.  Slice each avocado in half and remove the pit. Peel each half and slice into 8 slices.  Dredge each avocado slice in cornstarch, and then thoroughly cover with buttermilk mixture.  Transfer to crumbs and press crumbs in thick layer.  Lay out evenly on a cooling rack inside a rimmed baking sheet, coat with pan spray if desired.  Bake for 10-12 minutes, until crumbs are crisp and browned.  Serve immediately with Spicy Hong Dipping Sauce or other sauce of choice.   

*All Purpose Seasoned Panko Crumbs 

Yield: 4 cups 

Time: 30 minutes 

Active Time: 5 minutes


3 cups Panko crumbs 

2 tbsp butter, melted 

1/4 c This Little Goat Went to Hong Kong Sauce  

1/2 c Parmesan cheese 

1/4 c This Little Goat Went to Wisconsin Spice Mix

Preheat oven to 350. Toss crumbs with butter and Hong Kong Sauce, spread on a sheet tray.  Bake for 10 minutes, stir and bake for another 5-10 minutes, until evenly golden brown.  Remove from oven and allow to cool fully.  Stir in Parmesan and Wisconsin Spice.  Store in an airtight container in fridge or freezer.   

**Spicy Hong Kong Dipping Sauce 

Yield: 1 cup 

Time: 15 minutes


1/2 c mayonnaise 

1/2 c sour cream 

2 tbsp This Little Goat Went to Hong Kong Sauce 

2 tbsp sriracha  

2 tbsp lemon juice 

Salt to taste

Mix all ingredients together, let sit for 10 minutes for flavors to meld.  Adjust seasoning to taste before serving.  Can be kept in the refrigerator for 3 days. 

Bulgar Salad with Marinade Vinaigrette 

Bulgar Salad with Marinade Vinaigrette 

Serves: 6-8 as a side 




1 small broccoli crown, cut into small florets 

2 cups course bulgar, grind #3, rinsed 

1 cup extra virgin olive oil 

1/4 cup This Little Goat Went to Hong Kong 

1/3 cup sherry vinegar 

2 stalks celery, sliced thinly on a bias 

1 medium carrot, shredded 

1/2 head of bok choy, leaves sliced 1/4", stems sliced 1/8", rinsed well 

seeds from 1 pomegranate 

1 cup mint, leaves torn into small pieces

Bring 4 cups water to a boil and add 1 tablespoon salt.  Add broccoli and cook for 2-3 minutes until crisp tender, scoop out and lay on a tray to cool.  Bring water back up to a boil and add bulgar, whisking to avoid clumping.  Return to a boil, remove from heat, and cover for 15 minutes.  Check doneness, drain any water that may remain, and spread onto a sheet tray to cool.  While bulgar is cooking, mix oil Marinade and vinegar, season to taste with salt and pepper.  When bulgar is cool, mix all ingredients with about 3/4 of the dressing, toss to mix thoroughly.  Taste and add more dressing.  Allow to sit for at least 30 minutes for flavors to meld.  Adjust seasoning before serving.  

Bulgar Casserole with chickpeas and tomatoes

Bulgar Casserole with chickpeas and tomatoes


Serves: 3-4 as an entree 

Time: 1 hour 


1 bunch kale, rinsed to remove grit, stems removed 

1 bunch spinach, rubber band removed, rinsed to remove grit 

2 cups course bulgar wheat 

2 teaspoons salt, plus more to taste 

4 tablespoons extra virgin olive oil, divided 

1 yellow onion, diced small 

2 28-oz cans diced tomatoes, pulsed in food processor until almost smooth 

1/2 cup Marinade 

2 14-oz cans chickpeas, drained and rinsed 

zest of 1 lemon 

1/2 cup Parmesan cheese, grated 

1/2 cup Gruyere cheese, grate 

1/4 cup mint, coursely torn 

1/4 cup parsley, minced 

Bring 5 cups water to a boil and add salt.  Plunge spinach into boiling water and allow to cook until wilted, 2-3 minutes, remove to a colander and allow to drain; repeat process with kale.  Bring water back up and slowly add bulgar, whisking to avoid clumping.  Return to a boil, remove from heat, and cover for 15-20 minutes.  Check doneness, drain any water that may remain, and spread onto a sheet tray to cool.  While bulgar is cooking, roughly chop greens and squeeze in a clean dish towel to remove as much water as possible.   

Heat 2 tablespoons oil in large stock pot until shimmering.  Add onion and cook until translucent, about 5-6 minutes.  Add tomatoes and Marinade and cook until flavors have come together, about 20 minutes.    

Preheat oven to 375.   Place bulgar into a large bowl and add chopped greens, 1 cup tomato sauce, chickpeas, lemon zest, parsley, mint, and 3 ounces of each cheese.  Spray 2-3 quart casserole dish or cast iron skillet and spread 1 cup sauce on the bottom, spread bulgar mix, and top with remaining sauce.  Cover with aluminum foil and bake until heated through, about 25-30 minutes.  Remove foil and sprinkle with remaining cheese.  Return to oven and broil on low until cheese is melted and golden brown.  Cool slightly and serve hot.   

Braised Chicken Thighs with Root Vegetables 

Braised Chicken Thighs with Root Vegetables 


Braised Chicken Thighs with Root Vegetables 

Serves: 4 

Time: 2 hours 

Active time: 45 minutes 



1 lb chicken thighs 

1/2 c This Little Goat Went to Hong Kong Sauce, divided  

1 tbsp grape seed or canola oil 

2 carrots, sliced 1/2" thick 

3 cloves garlic, crushed 

1 small onion, sliced 1/2" thick 

1/2 small bulb fennel, sliced thinly 

2 tbsp tomato paste 

1/2 c apple cider vinegar 

2 c low sodium chicken stock 

1 c high quality apple cider  

1 tbsp butter 

1 tbsp parsley 


Marinate chicken with 1/4 c Hong Kong Sauce for 30 min-2 hours.   

Preheat oven to 350.  

Heat oil in large Dutch oven until almost smoking.  Sear chicken thighs for 6 minutes on each side and then remove to a plate.   

Drain off all but 2 tbsp fat and add carrot, onion and fennel.  Cook until onion is translucent, about 8 minutes, and then add garlic, cook until garlic starts to brown and is very fragrant, about 2-3 minutes more.  Add garlic paste and cook for 2 minutes, stirring constantly.   

Deglaze with vinegar and cook until almost evaporated.  Add chicken stock and cider and bring to a boil.   

Return chicken thighs, skin side up and cover with lid.  Put in oven and braise until chicken is cooked through and very tender, about 40-50 minutes.   

Remove from oven, transfer vegetables to serving platter and tent with foil.   

Place chicken thighs to sheet tray and preheat broiler.  

Return Dutch oven to stove top and boil until sauce is thickened and flavorful, about 10-15 minutes.  Melt in butter and stir in parsley.   

Broil chicken for about 4 minutes, until skin is very crispy.  Transfer to serving platter with vegetables, drizzle with sauce.  Serve immediately with remaining sauce on the side. 

Bloody Mary Mix

Bloody Mary Mix

Bloody Mary-nade Mix and Cocktail 

witty comments 


Yield: 1 quart mix, enough for 5-6 cocktails 

Time: 10 minutes 



2 12 oz cans of tomato juice 

1 tablespoon white miso 

¼ cup *pickled onion brine 

3 tablespoons Sriracha 

¼ cup Marinade 

1 tablespoon prepared horseradish 

¼ teaspoon ground black pepper 

salt to taste 


Mix ¼ cup tomato juice with the miso paste to thin it out.  Add the remaining ingredients, whisk until well combined.  Adjust seasoning to taste with additional salt, Sriracha, and onion brine (you can substitute brine from purchased cocktail onions).  Will keep in the fridge for up to 2 weeks.  

For a cocktail: Pour 2 oz preferred vodka into a 16 oz glass, fill glass with ice and then Bloody Mary-nade mix.  Mix by transferring to second glass and then back to first.  Garnish with a stalk of celery and whatever else you feel completes the meal. 



*Marinade Pickled Red Onions 

Yield: 6 cups onions, 2 cups brine  

Time:4 hours 

Active time: 20 minutes 


1 dry Thai chilies 

2 tablespoons Marinade  

1 ⅔ cups red wine vinegar 

6 ½ tablespoons water 

5 teaspoons salt 

13 tablespoons sugar 

8 cups red onion, julienned (about 4 medium) 


Add chili, Marinade, vinegar, water, salt, and sugar to medium stock pot and bring to a boil.  Place onions in a 3 quart container (or 2 1 quart mason jars).  Strain liquid over onions, place a small plate or lid over them and weigh it down.   After 15 minutes, check that all onions are covered.  Cool to room temperature, cover container and refrigerate for up to 1 week.   

Baked Israeli Couscous with Broccoli and Parmesan 

Baked Israeli Couscous with Broccoli and Parmesan 


Baked Israeli Couscous with Broccoli and Parmesan 

This healthy and filling dish can be made up to a day ahead.  This version is a vegetarian side dish, but could easily become a meal with an added protein source, like sautéed diced chicken or chickpeas.  


Serves: 5-6 as a side dish 

Time: 1 hour 

Active Time 



1 cup Panko Bread Crumbs 

1/4 cup Parmesan Cheese 

1 cup Whole Wheat Israeli Couscous 

2 1/2 cup Broccoli, cut into very small florets 

1 Tbsp Butter, plus extra for casserole dish 

1 Shallot, minced 

1/2 cup This Little Goat went to Hong Kong  

1 Tbsp All Purpose Flour 

1 cup Whole Milk 

1 cup Fontina Cheese 

1 16 oz Bag Frozen Chopped Spinach, thawed and squeezed to remove liquid

Preheat oven to 350. Use butter to grease a medium casserole dish. Toss panko with 2 tablespoons of Hong Kong Sauce until evenly distributed. Spread in single layer on sheet tray, bake until crumbs are golden brown, about 8-10 minutes, stirring every couple of minutes. Remove from oven, cool, and stir in parmesan cheese. 

Bring four cups of water to a boil and add 2 tablespoons salt. Add couscous, return to a boil, and cook for 5 minutes. Add broccoli and cook for 2-3 minutes more, drain all and spread on sheet tray to cool, set aside.   

In large sauce pot, melt butter. When foaming subsides, add shallot and cook until soft, about 3-5 minutes, add remaining Hong Kong Sauce. Sprinkle with flour and cook about 3-4 minutes to eliminate raw flavor. Slowly whisk in milk, stirring constantly to prevent lumps. Bring to a boil and cook until fully thickened.  Add 3/4 cup fontina cheese and melt completely. Stir in broccoli/ couscous mixture and spinach and spread into greased casserole dish.   

If making ahead, fully cool and cover with plastic wrap, this will keep in the fridge for up to 1 day.   

When ready to cook, preheat oven to 375 and cover casserole with aluminum foil. Bake until heated all the way through, about 25-30 minutes from fresh, 1 hour from the fridge. Remove foil and sprinkle entire top with prepared breadcrumb mixture, top with remaining fontina cheese.  Turn oven up to 400, and bake until breadcrumbs are fully toasted and cheese has melted and is golden brown. Allow to cool slightly and serve hot.   

Bacon-wrapped dates

Bacon-wrapped dates


Bacon Wrapped Dates 

Sweet and salty, with the richness of cream cheese, these are party pleasers for sure.  

Yield: 32 pieces 

Time: 45 minutes


32 Large Dates, preferably Medjool 

1 cup *Mushroom Marinade cream cheese 

1/4 sliced Marcona Almonds, broken into pieces 

16 slices Bacon, cut in half  

Preheat oven to 325. Place bacon slices on a sheet tray and cook until fat has begun to render, but bacon is still very flexible.  

While bacon cooks, pit dates by splitting lengthwise with fingers and pushing pits out, leave split open. Mix almonds into cream cheese. Spoon about 1 1/2 teaspoons of cream cheese mixture into each date. Wrap each date with a piece of bacon and rest seam side down on a sheet tray. Turn oven up to 400. Cook until bacon is crisp and dates are heated through, about 8-12 minutes. Remove from oven, transfer to a serving platter and serve hot.   

Baba Ghanouj 

Baba Ghanouj 


Yield: ~ 3 cups 

Time: 45 minutes 



2 medium eggplant 

2-4 tbsp fresh lemon juice 

2 tbsp tahini 

3 tbsp extra virgin olive oil, plus extra for serving 

1 tbsp This Little Goat Went to Hong Kong Sauce 

1/4 c chopped parsley 

Salt to taste

Grill eggplants until completely blackened and softened all the way through, usually about 30 minutes, flipping occasionally.  Transfer to large bowl, cover with plastic wrap, and allow to rest for 15 minutes.   

Scoop flesh from warm eggplants into food processor (if some charred skin gets in, that is ok).  Add lemon juiceand 1 tsp salt and process until smooth.  Stir together olive oil, tahini, and Hong Kong Sauce and slowly drizzle into eggplant with processor running.  Adjust seasoning to taste, adding additional lemon, tahini, and salt.  Add all but 1 tbsp parsley and pulse to combine.    

Transfer to serving bowl, drizzle with additional olive oil and reserved parsley.  Serve warm or at room temperature.