Tailgating with TLish
Pork Sliders with Tlish Sweet Garlic Slaw
September 24, 2015
Jennifer Hagler Photography
By Buffy York
Well the weekend is upon us and, of course, so is football. This past weekend was a grim one for Alabamians, but call us die-hards or gluttons, we are all going to be back at it this weekend. Bloody Mary’s will be served up, talking of the trash will continue and even in the worst of times the pre-game tailgating will be fun and full of energy, excitement and food. Today I have teamed up (no pun intended…no seriously I’m not like that) with my friend Tiffany Denson of TLish Dressings and Marinades to bring you a tangy pork slider recipe using her original Sweet Garlic Vinaigrette. These are made ahead of time, are super easy to transport and since no mayo is involved they can withstand a little heat without going bad.
Oh, and last week I posted a chicken lettuce wrap recipe (so easy and so good) using TLish’s Asian Sesame Vinaigrette and I got several questions on where to buy. It should be in your Publix or Whole Foods or you can buy it online. If you can’t find it at your local grocery tell them you want it! It is amazing.
Sweet Garlic Pork Tenderloin and Slaw Sliders
2 cups very thinly sliced green cabbage
2 cups very thinly sliced red cabbage
½ – ¾ cup T.Lish Sweet Garlic Vinaigrette & Marinade; more or less to taste
4 thinly sliced green onions
Toss the green cabbage, red cabbage, T.Lish Sweet Garlic Vinaigrette and green onions in a medium bowl to blend. Cover and refrigerate until ready to use.
2 pork tenderloins (about 2 1/2 lb.), trimmed **
¾ cup T.Lish Sweet Garlic Vinaigrette & Marinade
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
20 slider buns or dinner rolls, split
1. Marinate pork tenderloins in T.Lish Sweet Garlic and sprinkle with salt and pepper. Let marinate a minimum of 2 hours or up to overnight.
2. Preheat oven to 400°. Cook pork in a lightly greased skillet over medium-high heat 5 minutes, browning on all sides. Place tenderloins on a wire rack in a jelly-roll pan.
3. Bake at 400° for 20 minutes or until a meat thermometer inserted in thickest portion registers 155°. Remove from oven, and let stand 10 minutes. Slice and serve on slider buns with slaw and extra T.Lish for dipping, or wrap tenderloin whole and refrigerate up to 2 days.
**Pork tenderloin can also be grilled
TLish Asian Sesame Chicken Lettuce Wraps
September 13, 2015
Jennifer Hagler Photography
By Buffy York
So my friend Tiffany Denson started making her famous dressing, TLish, many years ago. The first time I saw it she was selling it at Christmas time bottled in Mason Jars at a local Birmingham retailer. Before I knew it, she was using a bottling company and her Sweet Garlic Dressing could be found locally in Whole Foods and several grocery stores around town. Tiffany then expanded her line to add two more flavors, Asian Sesame and Chipotle, and her market has slowly grown outside of the Birmingham area. However, in the past few weeks TLish has gone from a few regional markets to over 1000 Publix stores!!! Let’s reflect on that a minute people. Mason Jars to 1000 Publix! That is huge and awesome and there is a reason. This stuff is so good! In the coming weeks I am going to share a few recipes using all three of her flavors for different dishes but today Tiffany is hooking us up with a super easy week night crowd pleaser using her Asian Sesame Dressing. I’m sure you were wondering what to cook tonight. Enjoy!
Order online at TLISH.com
Chicken Lettuce Wraps with Coconut Rice
2 tablespoons coconut oil (or olive oil)
3 large carrots, peeled and finely chopped
5-6 scallions, chopped
1 red bell pepper, chopped
2 pounds boneless, skinless organic chicken breasts, chopped and or diced
1 cup of T.Lish Asian Sesame
2-3 tablespoons Thai chili sauce
2-3 tablespoons reduced sodium soy sauce
I large head of Bibb lettuce
Garnish with peanuts, fresh cilantro and limes**(optional)
1. Heat a large skillet over medium high heat. When the pan is warm, add 1-2 tablespoon of coconut oil. Sauté the chopped chicken, breaking into smaller pieces. Pour off liquid from chicken as needed to help chicken cook evenly. Once cooked, set aside.
2. In the same skillet, add ¼ cup T.Lish Asian Sesame and cook the bell pepper, carrots, and green onions over medium high heat for 4-5 minutes until vegetables are soft.
3. Add the chicken back into the skillet. Add more T.Lish Asian Sesame, as well as Thai Chili and Soy sauce to taste. Let simmer 5-6 minutes until slightly thickened.
4. Prepare the lettuce. Remove skillet from heat and spoon mixture into lettuce wraps, garnish with crushed peanuts, limes and chopped cilantro.
1 (14 ounce) can coconut milk
1 1/4 cups water
1 pinch salt
1 1/2 cups uncooked jasmine rice
In a saucepan, combine coconut milk, water, and salt. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.