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Three hits that are simple to prepare, delicious to eat, and make great plate presentations. Let's start with Crispy Bleu Cheese Chips taken to the max!

"THESE HOT, TASTY CHIPS ARE A HEARTY APPETIZER BUILT TO SUIT AN ICE COLD DRAFT BEER."
Crispy Bleu Cheese Chips

INGREDIENTS
2 russet potatoes
4 oz crumbled blue cheese
1/2 t fresh rosemary, chopped
1/2 t fresh thyme, chopped
1/2 c balsamic vinegar
1/3 c sour cream
1/4 c buttermilk
1/4 c mayo
1/2 t Worcestershire sauce
3 t white wine vinegar
freshly ground black pepper
kosher salt

DIRECTIONS
Garnish:
Reduce balsamic vinegar over medium heat to 1/4 cup.
Chips:
Slice peeled potatoes paper-thin using mandoline. Deep fry in 350° oil. When golden brown, remove and drain on baking rack over sheet tray. Immediately salt and pepper and sprinkle generously with chopped herbs.
Dressing:
Combine sour cream, buttermilk, mayonnaise and Worcestershire sauce with whisk until well blended. Fold in 2 oz blue cheese.
Build the Plate:
Top plated chips with dressing and remaining blue cheese. Place under broiler just until cheese begins to soften. Drizzle with balsamic reduction and serve.

"A CLASSIC GRILLED FILET AND CREAMY PORTOBELLO RAVIOLI IN A CABERNET PAN SAUCE, SERVED WITH LIGHTLY STEAMED ASPARAGUS, AND GARNISHED WITH CRISP ONION FRIZETTE."
Grilled Filet Mignon with Portobello Ravioli and Asparagus

INGREDIENTS
PAN SAUCE:
4 T butter
1 shallot, minced
1 clove garlic, smashed
1 c cabernet sauvignon
1 c beef stock
2 sprigs thyme
1 bay leaf
1 sprig rosemary
kosher salt

MAIN:
2 6 oz beef tenderloin filets
6 fresh portobello ravioli

SIDES:
1 bunch asparagus, lightly steamed
olive oil
lemon zest
Onion 1 medium Vidalia onion, very thinly sliced into rings
1 c flour
kosher salt
freshly ground pepper

DIRECTIONS
Onion Frizette:
Generously season flour with salt and pepper. Lightly dust onion rings with flour and place gently in oil heated to 350°. Fry until golden brown, remove from oil and place on a tray with paper towels to drain.
Cabernet Pan Sauce:
In a medium saucepan, sauté shallot and garlic in 2 T butter. Add beef stock, wine, and herbs, and bring to simmer. Reduce liquid by half, remove herbs and garlic clove, whisk in 2 T cold butter.
Filet Mignons and Ravioli:
While filets grill, cook ravioli in lightly salted boiling water and drain. Remove filets from grill and rest.

Lightly steam asparagus. Dress with olive oil, lemon zest, salt and pepper.
Build the Plate:
Place filet on a bed of fried onion rings with 3 ravioli around the filet. Dress ravioli with cabernet pan sauce. Finally, place 2 asparagus stems between each ravioli and serve.

"THE SPICY GINGER AND TANGY FRESH LIME BALANCE THE RICH FLAVOR OF THIS GREAT PORK DISH.."
Ginger Lime Pork Tenderloin with Asian Slaw

INGREDIENTS
MARINADE:
3 T grated ginger
2 T minced garlic
2 T brown sugar
1 T crushed red pepper flakes
2 T hoisin
2 T sesame oil
3/4 c rice wine vinegar
1/2 c low sodium soy sauce
3/4 lime juice
1/4 tomato paste
1/2 c fresh cilantro
3/4 lime juice
fresh ground pepper
kosher salt

PORK TENDERLOIN:
fresh, trimmed if possible

ASIAN SLAW:
1/2 medium Napa cabbage, shredded
1/2 red onion, thinly sliced
2 carrots, grated
1 red bell pepper, julienned

GINGER LIME DRESSING:
2 t sesame oil
1 T grated ginger
1 T rice wine vinegar
3 T lime juice
2 T honey
fresh ground pepper

GARNISH:
deep-fried wonton wrappers

DIRECTIONS
Marinade:
Whisk until well combined.
Tenderloin:
Tenderloins are normally sold with the silverskin still in tact. If you have a good butcher, they just might remove it for you. If not, follow these easy steps to prepare your tenderloins for cooking.
Insert a boning knife between the meat and the silverskin, then slice at an angle as you peel off the skin. Remove just a bit of the fat, then cut across the grain into 1 1/2"-2"-thick medallions.
Sandwich each medallion between plastic wrap and pound gently into a shape about the size of the palm of your hand.

Marinade bias-cut tenderloin slices 4 hours. Remove slices from marinade and pat dry.

In olive oil over medium-high heat, brown tenderloin slices, about 2 minutes per side. Set aside. In same pan, reduce marinade, 10 minutes. Return slices to pan with any juices and glaze, 2 minutes.
Dressing:
In large bowl, whisk until well combined.
Asian Slaw:
Combine all ingredients in large bowl with dressing in bottom and toss until well combined.
Garnish:
Deep fry wonton wrappers in halved diagonally in 350° oil. When golden brown, remove and drain on paper towel-lined sheet tray.
Build the Plate:
Mound slaw in center of plate. Shingle the pork slices against slaw and garnish with fried wonton.
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