1. Pour 151 Rum into a mixing bottle
2. Add Vanilla bean halves and coco nibs
3. Let sit for 3-weeks, shaking the bottle every day to mix
4. Strain into some fancy bottle and serve chilled when desired.

 2 large beets 

dash of salt

drizzle of olive oil

Do not peel the beets.  Put them on a tinfoil-covered baking dish.  Slightly drizzle with olive oil and sea salt.  Heat on 275 degrees for 2 hours.  Remove and peel the beets when they come to room temperature.

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spring salad mix

honey roasted almonds (or any nut you prefer)

2 oranges (zested and juiced)

blue cheese or shredded parmesean cheese

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Plate the spring mix greens.  Peel beets.  Cut into rings and top salad.  Lightly crush nuts and sprinkle over salad.  Top with blue or parmesean cheese.  Whisk 2 ounces olive oil, zest of 2 oranges, and juice of 2 oranges.  Grind fresh pepper.  Use any extra orange as garnish.

1 oz. Bacardi

1/2 oz. Peach Schnapps

dash of O.J.

dash of Grenadine

dash of sweet and sour

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Mix all ingredients in a shaker - pour over ice.  Enjoy!

Combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste.   I add more garlic and chili pepper flakes according to my taste.  But this freezes well.  Make several batches!

Directions:
- Combine all

Directions:
- Combine over ice in highball glass, stir and serve.

Directions:
- Pour Frangelico into an iced filled lowball glass
- Add Chambord and stir gently

Directions:
1. Combine all the ingredients into a mixing glass. Add ice and shake well to create froth.
2. Strain into chilled cocktail glass
3. Garnish with a sprinkle of shaved dark chocolate

Ingredients:
- 1lb sirloin steak, thinly sliced across the grain
- 16 medium green onions, cut into 2-inch pieces
- 2 tbsp low-sodium soy souce
- 1 tsp sugar
- 1 tsp cornstarch
- 2 tsp dry sherry
- 2 tsp hoisin sauce
- 1 tsp rice vinegar
- 1 tsp chile paste with garlic
- 1/4 tsp salt
- 2 tsp peanut oil
- 1 tbsp minced peeled fresh ginger
- 1 tbsp minced fresh garlic

Directions:
1. Combine: soy souce, sugar, cornstarch, sherry, hoisin sauce, vinegar, chile paste, & salt, stirring until smooth
2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add ginger, garlic and beef; saute’ for 2 minutes or until beef is browned.
3. Add green oinon pieces; saute’ 30 seconds
4. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

Ingredients - Mojo:
- 2 ½ tbsp chopped garlic
- ½ tsp firmly packed grated lime zest
- 3 tbsp fresh lime juice
- ¼ tsp firmly packed grated orange zest
- 2 tbsp fresh orange juice
- ¾ tsp ground cumin
- ½ tsp salt
- ½ c extra-virgin olive oil
- Freshly ground black pepper
- (optional) 1 tbsp minced fresh cilantro

Ingredients - Pork
- 1 large pork tenderloin (about 2 lbs) or 2 smaller tenderloins (can be tied together or reduce cooking time)
- 2 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2-3 medium garlic cloves, cut into slivers

Directions - Mojo: (can be made up to 4 days ahead, covered and refrigerated. Bring to room temperature before serving)
1. Blend garlic, zests, juices, cumin and salt in blender/processor until the garlic is finely chopped
2. With machine running slowly add the oil in a thin stream until emulsified.
3. Transfer to small bowl, season to taste with black pepper and stir in cilantro.

Directions - Pork:
1. In small bowl, combine the oregano, cumin, salt and pepper. Using a mortar and pestle or the back of a sppon and a bowl, stir and crust together the ingredients until the oregano is well crushed.
2. Toss the garlic slivers in the spice mixture.
3. Using the point of a paring knife, poke deep slits in the roast and insert the garlic slivers.
4. Rub the remaining spice mixture over the meat.
5. Wrap the roast in foil and refrigerate for at least 2 hours or overnight.
6. Place a rack in the center of the oven and preheat to 475 degrees.
7. Take the meat from the refrigerator, unwrap and place it on the rack in a roasting pan.
8. Roast for 20 minutes or until an instant read thermometer inserted into the middle of the thickest end of the pork reads 140-145 degrees.
9. Remove from the oven and let the roast rest, uncovered for 5 minutes.Cut into ½ inch thick slices and serve with the sauce.