2 oz gin
2 Tbsp fresh lime juice
1 Tbsp simple syrup
1/2 tsp Rose's Sweetened Lime Juice


Pour into a shaker filled with ice cubes. Cover; shake vigorously until outside of shaker is frosty. Strain into a coupe glass; add 1 large ice cube from shaker.


1 serving


Marvel Bar in Minneapolis, MN. Recipe published by bon appétit.

1 lb. shrimp, peeled and deveined
1 tsp garlic, minced
1/2 teaspoon ginger, minced (or ginger paste)
4 Tbsp honey
2 Tbsp soy sauce
2 Tbsp lime juice
1/2 tsp red pepper flakes
4 Tbsp fresh cilantro, finely chopped
Pepper to taste

1. Combine the sauce ingredients and divide it into half.
2. Marinate the shrimp in half the sauce for 15-30 minutes. Discard marinade.
3. Over medium high heat in a 10" cast iron skillet, pan sear the shrimp in some oil. Sear them on both sides in batches until browned, about 1 minute per side.
4. Using tongs, rub the shrimp into caramelized bits on the bottom of the pan. Remove from skillet and place in serving bowl.
5. Cook remaining sauce in hot skillet. Sauté about 1 minute until thickening and bubbly. Drizzle sauce over shrimp and serve.

2-4 servings


The Cooking Jar

4 mint leaves, plus mint sprig for serving
1 oz simple syrup
2 oz gin
1 oz fresh lemon juice
Club soda (for serving)


Muddle mint leaves with simple syrup in a shaker. Add gin and lemon juice; fill shaker with ice. Shake until frosty. Strain into an ice-filled glass; top off with a splash of club soda and a mint sprig.


1 serving


bon appétit

1/4 cup dried rosemary, crushed
1 Tbsp Kosher salt
1/2 tsp black pepper
1 tsp dried lemon zest/peel
1 Tbsp dried granulated garlic


Crush dried rosemary so that it doesn't seem so "twiggy". Just toss into a blender or spice grinder and pulse a few times. Mix all ingredients together and store in airtight container.


About 1/2 cup


Recipe Roundup

Pork
2 pork tenderloins (about 1 lb each)
1 garlic clove, pressed
2 Tbsp Rosemary Herb Seasoning Mix*
1/2 tsp salt

Vegetables
1-1/2 lbs unpeeled small red potatoes
1 large red bell pepper, cut into 1" pieces
1 medium onion, cut into 1/4"-thick wedges
1 Tbsp olive oil
2 garlic cloves, pressed
1 tsp Rosemary Herb Seasoning Mix*
1/2 tsp salt
1/4 tsp coarsely ground black pepper

1. Preheat the oven to 450°F. Place the tenderloins side by side, but not touching, on the Large Bar Pan. Rub the surface of the pork with garlic pressed with the Garlic Press. In a small bowl, combine the seasoning mix and salt. Rub the mixture over the entire surface of the pork.
2. Use the Forged Chef’s Knife to cut the potatoes in half or in quarters, depending on their size, and to cut the bell pepper into 1" pieces. Then slice the onion into ¼"-thick wedges. In a large Bamboo Fiber Mixing Bowl, combine the oil, pressed garlic, seasoning mix, salt, and black pepper; mix well. Add the vegetables and toss to coat.
3. Place the vegetables on the bar pan, surrounding the pork. Bake for 25-30 minutes, or until the Pocket Thermometer registers 155°F (68°C) for medium doneness; 165°F (74°C) for well done (see Cook’s Tips). Remove the pan from the oven and let it stand for 5 minutes.
4. Carve the pork into thin slices. Arrange the tenderloin slices and vegetables on a serving platter.

8 servings


Pampered Chef


Calories 240 (29% from fat), Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 75 mg, Carbohydrate 18 g, Protein 25 g, Sodium 340 mg, Fiber 2 g


The tenderloin is the leanest pork cut available and one of the easiest to prepare. Roasting the meat at a high temperature for a short period of time ensures the meat will remain tender and juicy.

The temperature of the pork will rise approximately 5 degrees during standing to reach the desired temperatures of 160°F/71°C for medium doneness and 170°F/77°C for well done. Check the internal temperature of the meat after 25 minutes of roasting to be sure it doesn’t become overcooked.

Crushed dried rosemary can be substituted for the seasoning mix, if desired. We also use our own version of Pampered Chef's Rosemary Herb Seasoning Mix.