Macerated Fruit Tart

1 Puff Pastry Tart
2 cups sliced strawberries
1 cup fresh blueberries
2 Tbsp sugar
2 C whipped Cream
Spring of mint for garnish
1 C of melted chocolate with 1 TBS of butter to make a sauce.

On a flat surface layout the puff pastry and roll flat and cut into 4 in squares. Place on a parchment paper lined baking sheet and bake at 400 degrees for 15 minutes until browned. Let cool

In a small bowl slice strawberries and place in a bowl with blueberries and combine with sugar and refrigerate for 1 hour.To Plate: plate one pastry square on a plate and top with 1 Tbsp of whipped cream, add 2 Tbsp of fruit. Spread 1 Tbsp of whipped topping on the bottom of another pastry square and top fruit like a sandwich. Using a piping bag place more whipped topping on the top layer and place more fruit to decorate. Drizzle with chocolate sauce and serve.

Chili Rubbed Bacon Wrapped Pork Tenderloin with Cab Sauce

2 C pork seasoning (chili powder, brown sugar, S&P, Cajun powder, paprika, parsley)
1 Pork Tender loin – trimmed
1 lb thin Hickory smoked bacon
1 lb Fingerling potatoes
2 Tbsp fresh rosemary finely chopped
1 Tbsp Fresh Thyme finely chopped
1 Bottle of Cabernet
4 Tbsp honey

Preheat oven to 400 degrees. On a flat surface place a piece of plastic wrap and layout bacon in a sheet and place the tenderloin on the end cross way and roll bacon around the loin.

On a hot flat top or large sauté pan sear the loin until the bacon is browned and placed in the oven until it reaches an internal temp of 115 degree. Let rest until cool and then slice into 1 ½ inch medallions.

On a dish rub the pork seasoning on each of the cut side of the loin. Heat a sauté pan to med high and sear the pork loin on both sides until you reach an internal heat of 145 and let rest for 5 minutes before plating.

For Potatoes: cut fingerlings in half and place on a baking sheet, drizzle with olive oil, S&P and the fresh herbs and toss. Roast in the oven until browned and tender.

For the Cabernet Sauce: pour the bottle of cab into a sauce pan and reduce to ¼ and add honey. Let honey dissolve. Mixture should be syrupy.

To Plate: Place some of the fingerlings on the center of a plate and top with the tenderloin and drizzle with the cabernet sauce. Sprinkle with fresh chopped parsley for a garnish and serve. If you want to be healthy place some cooked asparagus under the fingerlings in an even row to add some green to the plate.

Heirloom Tomato Tart

Heirloom Tomato Tart



1 puff pastry sheet
2 Heirloom Tomatoes sliced ¼ in thick
¼ cup basil pesto (can be store bought)
Balsamic reduction
Parmesan cheese (whole)
Fresh basil (chiffinade cut)

Instructions:
Heat oven to 425 degrees. On a clean surface lay out puff pastry and smooth out with a rolling pin and cut into 6 rectangle pieces. Line a baking sheet with parchment paper, place puff pastry on baking sheet and place 1 Tsp of pesto on each pastry and smooth to each corner. Place 2 slices of tomato on top of pesto and bake for 15 to 20 minutes until pastry is crisp and lightly browned. Remove from oven and plate by placing a ½ Tsp of pesto on each tomato and shave a little parmesan cheese on top and a little fresh basil. Drizzle with balsamic reduction and a good olive oil and a little fresh cracked pepper.