Four Courses Dinner

Pina Colada
1 1/2 cup ice
1/2 cup diced pineapple, frozen
2 ounces pineapple juice
2 ounces Coco Lopez coconut cream
1 1/2 ounces white rum
1 ounce dark rum
Pineapple slices
Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

Shrimp Salad-Stuffed Tomatoes


INGREDIENTS
1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, chopped
1 stalk celery, finely diced
1/4 cup minced fresh basil
10 Kalamata olives, pitted and finely chopped
1 medium shallot, minced
2 tablespoons reduced-fat mayonnaise
1 tablespoon white wine vinegar
Pinch of freshly ground pepper
4 large ripe tomatoes, cored
Tip: Save the scooped-out tomato insides to use in fresh tomato soup or pasta sauce. Store in the refrigerator for up to 3 days or in the freezer for up to 6 months.
DIRECTIONS
Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine

Pork with Sweet Onion Marmellata


Onion Marmellata:
1/4 cup olive oil
4 large onions, thinly sliced (about 3 pounds)
1/4 cup orange marmalade
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon sugar (or more to taste)
Pork Chops:
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 to 6 pork chops
1/4 cup chopped fresh flat-leaf parsley
For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.
Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.
About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.

Individual Apple Tarts


1 sheet frozen puff pastry, thawed slowly in the refrigerator
4 Granny Smith apples, peeled, halved, and cored
1/4 teaspoon cinnamon
1/2 cup sugar
4 tablespoons butter, cut into 16 cubes
Preheat oven to 375 degrees F.
On a floured surface, roll the pastry out a little thinner than 1/8-inch. Lay on a sheet pan and chill it, then cut out 4-inch disks. Cut decorative shapes from the scrap and bake them off to use later.
Slice peeled, halved, and cored apples extremely thinly, preferably on a mandoline.
In a small bowl, mix the cinnamon and sugar together.
Lay pastry disks on a parchment lined sheet pan and place 1 cube of butter in the center on each puff pastry disk and a spoonful of cinnamon sugar. Start layering and stacking the apple slices in a concentric circle leaving very little edge showing to make a beehive shape (save the smaller slices for the top layers). It should get smaller as you go up higher.
When finished, the stack of apple layers should be about 3 inches high. Place a cube of butter at the top and sprinkle the apple stack liberally with cinnamon sugar. You can freeze them at this point. Bake until golden brown and tender, about 30 minutes.