Pork Apple and Gorgonzola Sandwich | top

Ingredients:

1lb Pork Tenderloin (trimmed of fat)
1 batch Cadillac Pork Rub recipe (recipe below)
2 firm Granny Smith Apples
½ tsp. each of Cinnamon and Nutmeg blended together
4 Oz. Gorgonzola crumbles
1 green onion sliced thin (green tops only)
8 slices of thick sliced sourdough bread
3 Tbs. soften butter or margarine
2 Tbs. mayonnaise (optional)

Cadillac Café Pork Rub

3tsp Paprika
1Tbs. Kosher salt
2tsp. Chinese Five Spice
2tsp. Molasses
2 ½ Tbs. Dijon Mustard
1tsp. Ground Cumin
1tsp. Yellow Curry Power
2tsp. Olive oil

In a mixing bowl with a wire whip blend all of the ingredients until evenly mixed.

To Make Pork and Apples:

Preheat oven to 375 degrees. Put pork rub in a shallow pan. Place pork tenderloin in pan with rub and dredge thoroughly making sure ever part is cover well with rub. Do not shake off excess. On the stove top preheat an oven proof skillet over medium high heat. When pan is hot enough to sizzle a drop of water put pork loin in pan and thoroughly brown on all sides. Then transfer the pan from the stove top to the oven. Cook for approximately 20 minutes in oven. Check with a meat thermometer for doneness. Thermometer should read 160 degrees for well done pork, 150 degrees for medium. Let pork rest for about 20 minutes. After it has rested slice the pork into ¼ inch slices. (This may be done the day before and pork could be reheated in a pan or in a slow oven.)

Mean while, slice the apples into ¼ inch slices. Preheat 1Tbs. of butter or margarine in a sauté pan to medium high heat or until butter starts to sizzle. Put in apples and sauté quickly until apples just start to get tender. Sprinkle evenly with the cinnamon nutmeg mixture. Pull off heat and put on plate to slow cooking process.

To assemble Sandwiches:

Preheat a stove top griddle to medium heat or preheat an electric counter top griddle to 350 degrees. On each of the slices of bread spread a ½ Tbs. of the soften butter. When griddle is up to temperature lay down four of the slices of buttered bread, buttered side down. Spread the mayonnaise evenly on each slice of bread. Divide the pork slices and apple slices evenly between the bread. Divide the Gorgonzola crumbles and green onion evenly between the bread. Put the top piece of bread on each sandwich, buttered side up. When first side has browned turn then over and brown on other side. Cut and Serve.

Blueberry Vinaigrette | top

In a saucepan put together the following:

1 cups Red Wine Vinegar
1 cups frozen Blueberries (2/3 cups with juice if thawed)
2/3 cup sugar

Bring to rolling boil over medium flame for twenty minutes. LET COOL. In a food processor bowl pour the cooked cooled blueberry mixture and process until smooth. Slowly drizzle in 1 cup of salad oil while processor is running. Add salt and pepper to taste. Keep Refrigerated up to two weeks.

This is a great dressing to use as a fruit plate dip or as we do as a dressing on the Cadillac Café’s Market Chicken salad prepared with mixed greens, jack cheese, grated carrots, an array of seasonal fruits and grilled chicken breast.

Mac N Cheese | top

Serves 4 to 6

Ingredients:

24 oz. Cooked extra large Rigatoni pasta (approx. 8 cups cooked pasta)
1 cup Heavy Whipping Cream
1 recipe Cadillac Café Cheese blend
1Tbs. finely chopped fresh garlic
½ cup fine bread crumbs
1Tbs. butter
Salt and Pepper to taste

Cadillac Café Cheese blend recipe:

1 cup grated smoked Provolone
1 cup grated Fontina
½ cup grated sharp cheddar
½ cup grated Assiago
½ cup Gorgonzola crumbles

In a large mixing bowl toss together all of the above until mixed evenly. Yields 3 ½ cups.

To assemble:

Put a deep 12 inch skillet on the stove top at medium high. Put in the garlic and butter and sauté for a couple of minutes to release the garlic flavor. Pour in the heavy whipping cream. Bring cream just to a boil and then put in Rigatoni. Bring back to a boil. Reduce heat and simmer until cream is slightly reduced and starting to thicken. Slowly blend in 2 ½ cups of the cheese blend until thoroughly mixed. Remove from burner and transfer to an oven proof casserole dish large enough to fit all of the Mac n Cheese in. Evenly sprinkle the remaining cheese over the top of the Mac n cheese. Then do the same with the bread Crumbs. Preheat an oven broiler and brown casserole under broiler until bread crumbs brown and cheese is bubbly. Serve.