5-Spice Pork Crispwich


1 6" Mazina™ Tortilla
1/2 cup Broccoli Slaw, prepared
2 tsp. Sweet-N-Sour Sauce , prepared
3 oz. Pork Loin, fully cooked, sliced into thin medallions
1/8 tsp. Chinese 5-Spice Powder
1 tsp. Sesame Seeds , toasted
1 Tbsp. Monterey Jack Cheese , grated

Directions
1 Warm the tortilla.
2 Evenly combine the broccoli slaw and sweet-n-sour sauce.
3 Place sauced broccoli slaw over half of the tortilla.
4 Top with pork slices.
5 Sprinkle pork slices with 5-Spice Powder.
6 Top with even sprinkling of cheese.
7 Fold other half of the tortilla over ingredients.
8 Cook in Panini press for 2½ - 3 minutes until crispy golden brown in color.
9 Slice in half to serve

5-Spice Pork Crispwich


1 6" Mazina™ Tortilla
1/2 cup Broccoli Slaw, prepared
2 tsp. Sweet-N-Sour Sauce , prepared
3 oz. Pork Loin, fully cooked, sliced into thin medallions
1/8 tsp. Chinese 5-Spice Powder
1 tsp. Sesame Seeds , toasted
1 Tbsp. Monterey Jack Cheese , grated

Directions
1 Warm the tortilla.
2 Evenly combine the broccoli slaw and sweet-n-sour sauce.
3 Place sauced broccoli slaw over half of the tortilla.
4 Top with pork slices.
5 Sprinkle pork slices with 5-Spice Powder.
6 Top with even sprinkling of cheese.
7 Fold other half of the tortilla over ingredients.
8 Cook in Panini press for 2½ - 3 minutes until crispy golden brown in color.
9 Slice in half to serve

Andouille Spoonbread


6 6" White Corn Tortillas
3 cups Andouille Sausages , finely chopped
1/3 cup Shallot , diced
4 tsp. Garlic , minced
1/3 cup Roasted Red Bell Pepper , diced
2 cups Heavy Cream
1/2 cup Half & Half
5 Eggs
2 tsp. Cayenne Pepper Sauce
1 1/4 tsp.
1/2 tsp. Salt
1 tsp. Black Pepper
1/2 cup Shredded Cheddar Cheese

Directions
1 In a food processor, grind the corn tortillas into a fine crumb. Set aside.
2 In a sauté pan, over medium-high heat, render the Andouille sausage for 3 minutes. Add the shallots and garlic and sauté until the shallots soften, about 3 minutes. Add the red bell peppers and remove from heat.
3 In a mixing bowl, whisk together the cream, half and half and the eggs. Stir in the pepper sauce, baking powder, salt and pepper. Set aside 1/3 cup of the ground tortillas for topping. Add the remaining tortillas, along with the sausage mixture, to the eggs and stir well.
4 Pour the mixture into a greased 9"x9" baking dish. Sprinkle the reserved tortilla crumbs and the cheddar cheese on top just before placing in the oven. Bake at 350 degrees for about 30 minutes or until the spoonbread is set.

Apple & Mascarpone Dessert Enchiladas with Cranberry Port Sauce


10 Flour Tortillas
1 2/3 cups Ruby Port
1/3 cup Light Brown Sugar
8 Dried Black Figs , chopped
1/4 tsp. Ground Black Pepper
1 bag (12 oz.) Whole Cranberries (fresh or frozen)
2 cups Prepared Roasted Fuji Apples
Butter , for frying

Directions
1 FOR THE SAUCE: In a saucepan, combine the port, brown sugar, figs, pepper and cranberries. Bring to a boil then reduce heat a simmer until the liquid reduces and sauce thickens, about 15 minutes.
2 In a skillet, melt 1 tablespoon of butter. As the butter starts to brown, very quickly fry the tortillas on each side. Do not fry tortillas until crisp. The intention is to soften them and give them some color.
3 Spread each tortilla with 1 oz of mascarpone. Fill with 1.5 oz roasted apple, roll up the tortilla and place in a baking pan.
4 Cover the enchiladas with the cranberry sauce and bake at 350 degrees for about 15 minutes. Note: Filled enchiladas may be held and refrigerated and baked off with the sauce to order

AMUSE BOUCHE STYLE BAKED ALASKAS

1 each 12" Flour Tortilla
1/2 cup Heavy Cream
1 each Whole Egg
1 1/2 Tbsp. Confectioners Sugar
1/8 tsp.
1 pinch Cinnamon , ground
3 each Whole Eggs
3/4 cup Granulated Sugar
1/4 cup Raspberry or Strawberry Ice Cream
Chocolate Ganache for garnish

Directions
1 Place tortilla on cutting board. Cut tortilla into 2.5” rounds.
2 Whisk together heavy cream, eggs, confectioners’ sugar, vanilla and cinnamon in medium size mixing bowl.
3 Soak tortillas in egg batter up to 1 hour under refrigeration.
4 Scoop raspberry ice cream into 6 each 2 tsp. size scoops and place on parchment lined sheet pan. Place in freezer during prep to hold shape without melting.
5 While tortillas are soaking prepare meringue.
6 Crack eggs and separate whites. Hold egg yolks for another use.
7 Whisk egg whites and granulated sugar together in mixing bowl.
8 Place mixing bowl over medium size stockpot of barely simmering water to create a double boiler.
9 Whisk egg whites and sugar about 2 minutes or until warm. (Make sure hot water is not boiling underneath)
10 Remove sugared egg whites from heat and pour into mixing bowl with whisk attachment.
11 Beat on medium-medium high speed 2-4 minutes or until whites are opaque and shiny and meringue is at medium peaks and begins to hold a shape. Set aside
12 Remove tortillas from batter and place on preheated flattop or griddle pan until golden brown on both sides turning once. (Approx. 5-10 seconds on each side.)
13 Remove from heat and cool.
14 Press tortillas in mini muffin pans with 2” diameter, pressing sides down to adhere to cup shape.
15 Place frozen raspberry ice-cream scoops in the center of crepe cups.
16 Dollop 1-2 tsp. of meringue over each scoop of raspberry ice-cream and spread over ice-cream to cover.
17 Freeze at least 4 hours before serving.
18 When ready to serve place under salamander quickly to toast meringue or heat with a blow torch.
19 Brush plate with chocolate ganache and top with baked Alaska.
20 Serve immediately.