the sauce:

3 oz Juarez Tequila
3 tbs light brown sugar
1tbs Creole Mustard
2tbs Yellow Mustard
1tspn lemon juice

the dish

4 medium size chicken breasts.
3 stalks green onion
1 cup of sliced mushrooms
8 strips of cooked bacon or bacon bits

marinate chicken breasts in Italian salad dressing for 45 minutes.

grill over medium heat for 15-20 minutes until done.

Spoon Juarez sauce over breasts , approx 2tspns per breast.
sprinkle chopped green onion, mushrooms, and bacon over breasts while still on the grill.
generously cover with shredded cheese
close the grill lid to melt the cheese (approx 3-5 mins).

remove from grill and serve.

2tbs Olive Oil
1tbs Dry Sherry
1tbs Fresh Minced Garlic (approx 2 cloves)
1cup PickSweet Seasoning Mix (frozen chopped onion and bellpepper mix)
1tspn Pesto
2cups Fresh Frozen Green Beans

In a well seasoned skillet, add oil and heat on medium high to around 375 degrees. Add garlic and stir constantly. Garlic will brown quickly and will burn if left unattended even for a few seconds.

Once garlic has reached the desired color(light brown/golden brown), add seasoning mix and reduce heat by 2/3 stirring occasionally.

Next we want to return the heat to medium high, stirring constantly to bring the heat back up around 300 degrees and add the sherry and pesto. (If you want to add some spice to your night, you can jog the pan slightly back and forth to create a small fireball, sure to get the attention of those watching/not paying any attention to you.)

Once the ingredients in the skillet have begun to crackle and pop again(approx 3 minutes), add the beans. Toss or stir the beans making sure to thoroughly coat them with the mixture for about 6 minutes.

Add fresh ground black pepper and sea salt to suit your taste.

Serve fresh off the fire. Goes great with pork chops or steaks fresh off the grill.

Beef Loin with Shallot Sauce

1 10-15lb beef loin
2.5 cups port wine
9cups chicken stock
1lb shallots
1/4lb bacon
1tbsp fresh garlic (3 cloves minced)
2tbsp flour

**** The Loin ****
Remove Loin from its package and wash thoroughly with cool water. Pat it dry with paper towels.
rub the loin with Tonys or Montreal Steak seasoning. (roughly 2tbsp needed)
Place in oven at 300 and cook until center temperature is at least 145F.

**** The Sauce ****
wash and peel shallots. Pat Dry.
season shallots with Tonys and brown in an oven at 350F(25-30mins)

fry bacon until crisp and set aside

combine chicken stock and port wine
bring to a boil and reduce by at least 1/2 (boil for a minimum of 30 minutes)
add garlic, shallots & bacon(crushed)
simmer 15 minutes stirring occasionally

mix flour in 1 cup water until evenly dissolved.

add flour to reduced mixture and simmer an additional 5 minutes. This mixture will begin to thicken quickly and will stick if not stirred constantly. Mixture will continue to thicken as it cools, so serve HOT!

**** The Entree ****
Slice the loin into 1/2″ thick slabs.
Serve the loin and cover with sauce.
garnish with a split tomato and a sprig of dill or thyme.