Recipe(tried): Pineapple Pepper Salsa, Smoked Salmon Caper Spread, Vegetable Primavera Salad, Grilled Pork Tenderloin with Cointreau and Ginger, Black Beans with Rice, Chocolate Raspberry Ice Cream

I bought at Sams several Pork Tenderloins. I am expecting a visit from San Juan tomorrow & I plan to prepare this MENU for them. Presently I am preparing quite less complicated dishes but in this case I think they expect something a little bit fancier from me. Buen Provecho!

Pineapple Pepper Salsa
(appetizer)
4 servings

2 cups fresh cut pineapple, diced
1/2 cup red bell pepper, diced
1/4 cup scallions, thinly sliced
1 Tbsp fresh coriander, chopped
1 Tbsp jalapeno pepper, chopped
1 Tbsp fresh lime juice

In a medium bowl, combine all ingredients, stirring until blended.

I will serve the SALSA in a glass bowl accompanied by Doritos & crackers.

Smoked Salmon Caper Spread

8-oz cream cheese
1/4 cup parsley
1 Tbsp lemon juice
1 Tbsp milk
1 Tbsp capers,rinsed and drained
1 cup smoked salmon

Combine cream cheese, lemon juice, milk and capers with 2/3 cup of salmon in food processor or blender. Mix until smooth. Add remaining 1/3 cup salmon and mix until just stirred into the cheese mixture. Chill in small bowl lined with plastic wrap. Just before serving, roll in chopped fresh parsley. Serve with crackers or breads.

Vegetable Primavera Salad
5 servings

4 cups vegetables, any combination of the following: chopped: broccoli, cauliflower, celery, cabbage, onions, or green peppers, sliced: mushrooms or carrots, pea pods, green beans
1 jar bottled Italian Dressing or Ranch Dressing
2 1/2 cups cooked pasta of preference

Mix all ingredients. Refrigerate before serving.

Grilled Pork Tenderloin with Cointreau and Ginger
6 servings

1 1/2 pounds pork tenderloin
1/4 cup olive oil
1/4 cup cointreau or other orange liqueur like Grand Marnier
3 tablespoons minced fresh ginger
2 tablespoons soy sauce
1 teaspoon garlic, minced (I use 2 cloves fresh garlic crushed in a mortar)
2 tablespoons green onions, minced
1 tablespoon lime juice
1/2 teaspoon red pepper flakes
1/2 cup beef broth

Place tenderloin in plastic ziplock bag.

Put next eight ingredients in food processor or blender, process until smooth. Add to plastic bag with pork. Rub to coat pork well. Chill for several hours.

Remove pork from bag, reserving marinade. Preheat charcoal grill. Grill pork over medium hot coals to an internal temperature of 150 degrees F., about 20 minutes. Baste frequently with marinade. Remove from grill. Cover, keep warm and let rest for 15 minutes. Reserve all juices.

Combine beef broth with 1/2 cup reserved marinade. Heat to a boil. Simmer 5 minutes. Add pork juices. Simmer for a few minutes. Slice tenderloin. Arrange on plates. Pour warm sauce over slices. Garnish with cilantro and orange slices, if desired.

Black Beans with Rice
6 servings

2 cans Goya black beans
1 medium green pepper, coarsely chopped
1 1/2 cups chopped onion
1 Tbsp oil
2 bay leaves
1 clove garlic, minced
1/2 tsp salt
1 Tbsp vinegar (or lemon juice)
chopped cooking ham or sausage (optional)
6 cups hot cooked rice
1 4-oz jar sliced pimiento, drained
1 lemon, cut into wedges

Prepare the beans with the vegetables in a heavy pot (stewing them with the SOFRITO of vegetables & chopped ham). You can cook the beans & the Sofrito covered at medium low heat for approximately 20 minutes. Prepare rice according to package directions, omitting salt (according to your taste (I always check for salt). Remove about 1/3 of the beans, mash and return to the stew pot. Stir and heat through. Remove bay leaves and stir in vinegar or lemon juice when ready to serve. Serve over the cooked rice. Garnish with sliced pimiento and lemon wedges. You can garnish also with chopped onions & chopped cilantro. Present the garnishes in separate small dishes (like for the curry) for the guests to select.

Chocolate Raspberry Ice Cream
(For tomorrow I will be presenting the ice cream in glass cups with biscotti)

4 oz. unsweetened chocolate
1 cup milk
2 eggs
1 cup sugar
1 tsp vanilla
1 cup cream
1/2 pint raspberries
1/8-1/4 cup sugar

Melt the chocolate over very low heat. Add 1 cup milk and heat until chocolate is fully dissolved into the milk. Remove from heat and cool.

Beat eggs until light and fluffy. Add sugar and beat more. Add cream and vanilla and beat more. Add chocolate mixture, beat thoroughly, and chill until cold (1-3 hours, depending on your 'fridge).

While chocolate base is freezing, mash the raspberries with the sugar, cover, and refrigerate.

When chocolate mixture is cold, freeze it in your ice cream maker (NOTE: I dont have an ice cream maker, therefore I will use the old method of freezing the freezer ice making containers (I have two of them from my previous refrigerator, the one without the ice maker) & beating the almost freezed ice-cream for at least two times, returning it to the freezer & beating again, until it becomes creamy).

When it is about 2 minutes from being "done" (this would be at the 20 minute mark in a Donvier- if you are using an ice cream maker), add the raspberry mixture.

If you add the raspberries early they will sink to the bottom. Better to add them late. Finish freezing and serve with the biscotti.