Recipes: Rotisserie Pork with Smoky BBQ Aioli - New England Coleslaw - Chocolate-Coconut Mousse

Another weekend where I can breath easy knowing that my food samplings were a success.  Glad  you all enjoyed.

These recipes would make a complete meal.  Sandwich, side and dessert.  AND they are all EASY to prepare.

This first recipe was a huge success last time I sampled it out that I had to do it again.  All it requires is assembly and no cooking, measuring, or chopping, on your part.  Great for school or work lunches, and tailgating.  Perfect if you need to bring something to a school gathering or a party.

Rotisserie Pork with Smoky Barbecue Aioli

TFM Rotisseri Pork, sliced thin
1 jar Stonewall Kitchen Smoky 
     Barbecue Aioli
TFM White House Rolls

(What can I say? Make a sandwich.)  Slice roll open.  Spread Aioli on one side.  Top with sliced pork.  Close roll.  Serve.

Fresh Market's rotisserie pork is so delicious, juicy, and tender.  They sell it by the pound.  Stonewall Kitchen's Smoky BBQ Aioli (located with the mustard) is creamy with a tasty barbecue flavor.  White house rolls are so soft and make the perfect sandwich.  Put it all together and it's great.

Keep this recipe on hand for Superbowl parties. 

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When I saw this on Fresh Market's shelves I knew I had to sample it out.  It was a change from creamy, mayonnaise based coleslaw.  This recipe was packed with flavor.  The recipe is on the bottle.  I prepared the variation and ... I had to modify the recipe (see blue notes below).  For the original recipe go to Stonewall Kitchen's website.

New England Coleslaw

1 bag coleslaw mix
½ Granny Smith Apple, small dice
1 bunch (7 to 8) scallions, sliced thin

TFM golden raisins 

TFM salted pecans, 
     toasted and chopped

1 jar Stonewall Kitchen 
     New England Coleslaw Dressing

Place first five ingredients in a large mixing bowl.  Toss to combine.  Add ½ jar dressing.  Serve.

Although I included everything Stonewall Kitchen had in the recipe I had to change it around a tad.
     1. added scallions (which they omitted in the variation).
     2. diced the apple instead of grating because I didn't want to 

          lose any of the apple's juice.
     3. did not measure the raisins and pecans, but tossed in what I 

          felt was enough (hence no measurement in the recipe 

          above). Stonewall Kitchen calls for ¼ cup raisins and 2 

          tablespoons pecans (not salted). 

     4. omitted salt and pepper.  

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One Tuesday when I was doing my wine tasting at Fresh Market Parham, one of my regular TFM Midlothian customers came into the store.  We started talking about recipes and she told me about her Chocolate-Coconut Mousse.  I knew I had to sample it out and pass the recipe on.  It is easy-peasy.

Chocolate-Coconut Mousse with Whipped Cream and Toasted Coconut Chips

1 pkg. TFM Instant Chocolate Pudding

1 (13.66 oz.) can Thai Kitchen Unsweetened Coconut Milk

¼ c. milk or half-and-half

Whipped cream

TFM Toasted Coconut Chips

Place pudding mix, coconut milk, and milk in a mixing bowl.  Mix with a wire whisk or egg beater for 2 minutes.  Let stand for 5 minutes and re-beat briefly with a fork or whisk.

Pudding will be soft-set and ready to eat within 5 minutes.  Serve with whipped cream and garnish with toasted coconut chips.

Yields: 4 servings

I am a tried and true Jell-O girl and I do not like instant pudding.  Any recipe that calls for instant pudding, I still use cook-and-serve. But ... Fresh Market only had instant pudding so I couldn't change it. I first prepared this recipe at home and tested it on my family.  Yum!  My husband and I ate it all.  TFM's instant pudding was creamy and delicious.  I then prepared it at TFM and had my favorite taste testers sample it.  It was a hit.  Oh, and the toasted coconut chips are a great snack all on their own.