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Dew (fondue or dip)

The traditional pink sauce with a touch different than I would not bold!

Ingredients: 1 cup mayonnaise


3 c. tablespoons chili sauce 1 shallot

tail with 1 large clove garlic Salt and Pepper
(me)
Parsley (me)

Method: Mix
well and serve.

Source: Recipe Youston on Quebec

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fondue sauce and soy maple fruit salad

Any interesting to try new sauces fondue, we loved it that makes a change!

Ingredients:

1 cup mayonnaise 3 tablespoons

tablespoons soy sauce 2 tablespoons

tablespoons maple syrup (original recipe honey)

Pepper

I added salt and parsley

Method:

Mix well and serve

Source: Recipe of Quebec, cieldemer

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simple

I present a simple fruit salad that I made tonight, I had a taste of something fresh, light after that last time parties!

Ingredients: 540 ml
crushed pineapple, kept about 1 / 4 of the cane juice 1 apple


1 orange 1 / 4 cantaloupe 2 tablespoons
tablespoons orange juice 1 tbsp
teaspoon vanilla
few cherries for garnish Method

:
Mix all ingredients and serve

You can vary the fruit depending on what you own, I went with what I had in my fridge tonight.
This recipe is inspired by the tropical salad recipe Kilo Cardio 1.

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Pork Medallions with Maple

I like to cook the pork medallions especially since cooking time is fast enough for weeknights. This recipe is perfect for weeknights if we prepare our marinade in the morning.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serving Size: 5 Ingredients



Marinade 1 / 4 cup maple syrup
1 / 4 tassede mustard 2 tablespoons
vinegar cider or red wine vinegar 2 cloves garlic
,
minced 1 / 2 c. teaspoon chili powder


Pork 2 pork tenderloins, cut into slices of 2.5 cm (1 inch) thick 1 tablespoon
tablespoons oil 3 tablespoons

tablespoons butter 1 / 4 cup white wine Salt and pepper

16 spicy chopped pecans (optional)


Method In a glass dish or sealable bag, combine all marinade ingredients.
Add meat and coat well. Cover or close bag. Refrigerate about 2 hours or more.

Drain pork and reserve marinade. In a large nonstick skillet, brown the medallions in the oil and 1 tablespoon tablespoons butter until pink, about 2-3 minutes per side. Add salt and pepper. Set aside on a plate and cover with foil.

. Deglaze pan with wine and marinade. Bring to a boil and reduce by half. Remove from heat and stir in remaining butter, whisking. Adjust seasoning.

Serve medallions and sprinkle with spiced pecans.

Source: Ricardo Kitchen