Vases & Sauce

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Holiday Ideas:

Bake Brie or Cambert Cheese with either S.E. Asian Spicy Sweet & Sour Sauce or Cherry Ginger Sweet & Sour Sauce. Serve with crackers or Asian Crips, grapes and a white wine.


Variation: Buy Phyllo dough cups and break up pieces of brie cheese in the cups. Drizzle either the S.E. Asian Spicy Sweet & Sour Sauce or Cherry Ginger Sweet & Sour Sauce over the cheese and bake in a 350 degree oven for about 10 to 15 minutes


Water chestnuts wrapped in bacon. After they come out of the oven drissle the S.E. Asian Sweet & Sour Sauce over them.

Burnt Green Beans

1 lb whole green beans
2 Tablespoons oil
2 to 3 cloves garlic, chopped
3 to 4 Tablespoons Spicy Sweet & Sour Dipping Sauce

Brown garlic until golden and remove from pan. Add whole green beans to the hot oil and fry until beans blacken. Return garlic to pan and add the Spicy Sweet & Sour Dipping Sauce. Mix and heat through. Serve with hot jasmine rice.

Spicy Sweet & Sour
Whole Red Snapper

1 Whole Red Snapper
1 cup carrots sliced thin
1 med. Onion slivered
1 green pepper chopped large chunks
1 to 2 cups fresh pineapple chunks
Vegetable or peanut oil
1/4 to 1/2 cup Spicy Sweet & Sour Dipping Sauce

If possible get whole red snapper fish with head on. Score sides of fish and deep fry until golden brown. Remove to a platter.

In a wok add 1 Tablespoon oil. Add carrots and onions and stir fry for 3 minutes, then add green peppers and stir fry for an additional 2 minutes. Add pineapple and Spicy Sweet & Sour Dipping Sauce. Pour mixture over red snapper. Serve with hot jasmine rice.

Recipes Pork Tenderloin

with Cherry-Port Sauce*

2 Pork Tenderloins trimmed of fat & silver skin
1 1/4 teaspoon kosher salt
3/4 teaspoon ground black pepper
2 teaspoons vegetable oil
Sprinkle salt & pepper evenly on tenderloins,
rub into meat and let set 30 minutes.

Heat oil in 12-inch skillet over med. High heat until smoking, place both tenderloins in skillet, rotating them until browned. Place tenderloins on rimmed baking sheet & place in the middle of a 400 degree oven; roast meat until internal temperature registers 135 to 140 degrees (10 to 16 min.). Transfer tenderloins to a cutting board & tent loosely with foil. Let rest until internal temperature is 145 to 150 degrees, 8 to 10 min. Cut tenderloins crosswise into 1/2 " thick slices. Arrange on platter or individual plates and spoon cherry/port sauce over; serve immediately

Cherry Port Sauce

1 teaspoon vegetable oil
1 large onion sliced 1/2 " thick
3/4 cup port wine
3/4 cup dried or 1 cup canned chopped Door
County cherries 2 to 3 Tablespoons Cherry Ginger Sweet & Sour Dipping Sauce.
2 Tablespoons butter

Add oil to skillet used to brown tenderloins, set over medium high heat, add onions and cook until soft and brown on the edges, 5 to 7 minutes (add 2 Tablespoons of water if needed scraping bits from sides of pan). Add port wine & cherries. Lower heat & simmer scraping up browned bits until slightly thickened, 4 to 6 min. Add any accumulated juices from the resting pork and simmer until sauce is reduced to 1/3 cup. Add 2 to 3 Tablespoons Cherry Ginger Sweet & Sour Dipping Sauce along with 2 Tablespoons butter to the port/cherry mixture. Remove from heat & season to taste with salt & pepper.

*Based on recipe from Cooks Illustrated, No 71, Nov/Dec 04:14-15.