Cajun Porkloin with 3 different sides

INGREDIENTS: Cajun Porkloin 
5lb. Pork loin boneless
2 cups water
1 T Cayenne
1 T Chili powder
1 T Garlic granulated
1 T Black pepper
1 cup Worcestershire
1 cup Soy sauce
1 T Basil dried
1 T Paprika
1 t Salt
1 T Liquid Smoke
1 T Thyme
1/2 cup red wine
1 Whole onion, sliced
2 Large Bell pepper sliced

STEPS:
Trim pork loin of any excess fat. Place in roasting pan and marinate by pouring all liquids over the pork and let soak for one hour rotating the pork after 30 minutes. Mix all the spices in a bowl together and generously rub the spices into the top of the pork loin. Place in oven at 350 degrees for 45 minutes. Sauté the bell peppers & onions in a skillet with a lite amount of oil just to coat the skillet. Remove pork from oven and slice in ½ inch cuts and spoon the sautéed bells and onions over pork. This recipe Feeds 10-12 people.

Garnish with green peppers and onions

INGREDIENTS: Macaroni and Cheese with Ham
2 T butter
1 T plus 2 teaspoons flour
1 cup milk
1 cup shredded American cheese
2 cups hot cooked macaroni
1/2 t seasoned salt
1½ cups cooked, diced ham
1 T horseradish
1 T prepared mustard

STEPS:
In a large saucepan over medium-low heat, melt butter; add flour and stir until smooth and bubbly. Gradually stir in milk. Continue cooking, stirring, until sauce just begins to bubble and sauce has thickened.

Combine sauce with cheese, hot cooked macaroni and salt; mix well. Pour into buttered casserole dish. Combine remaining ingredients; sprinkle over the top of the macaroni, pressing into the mixture lightly. Bake at 350F for about 20 to 25 minutes.

Serves 4

INGREDIENTS: Gourmet Potato Salad
3 lbs.Red-A Potato, boiled
1 cup Bacon Bits
3 cups Green Onions, chopped
1 cup Mayonnaise
1 cup Sour Cream
1 T Garlic
1 T Dill Weed
Salt & Pepper to taste

STEPS:
Boil potatoes until soft, drain and mix other ingredients well.

INGREDIENTS: Classic Roasted Vegetables
2 medium red bell peppers, seeded and cut into 4 panels
1 medium zucchini, trimmed and cut on the diagonal into 1/4 inch slices
1 medium yellow squash, trimmed and cut on the diagonal into 1/4 inch slices
1 medium Vidalia or other sweet onion, root end left intact and cut into 8 wedges
1 pound thick asparagus, trimmed
3 cloves garlic, minced
4 t extra virgin olive oil
1 t balsamic vinegar
1/2 t dried basil
salt and pepper to taste

STEPS:
Preheat the oven to 450 degrees f. Place one oven rack in the upper third of the oven and one in the lower third. Spray 2 baking sheets with nonstick spray; set aside.

Cut each bell pepper panel on a diagonal into 2 triangles. Transfers the peppers to a large bowl and add the zucchini, yellow squash, onion, asparagus, garlic, oil, vinegar, basil, salt and pepper. Toss well to evenly coat with seasonings. Spread out on sheet pan and cook for 15-20 minutes.

Naman’s Catering
1909 Brookdale Dr. W.
Mobile Al, 36618
251-473-3900
www.namanscatering.com

 

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