Pastor Risotto with Elixir Popcorn Mushrooms and Asparagus with Elixir Glaze

Pastor Risotto with Elixir Popcorn Mushrooms

Serves 4

Risotto

2C Grecian Delight Ready Carved Pork, chopped into smaller pieces

2T unsalted butter

2T extra virgin olive oil

2/3C minced onion

2 garlic cloves, minced

1 1/2C Arborio Rice*

4C low sodium chicken stock

1/2C white cooking wine

2/3C pepper jack cheese, grated

1/4C cilantro, chopped

Salt and pepper

Prepare pork according to stove top directions. Transfer pork to a plate and set the pan aside reserving the oils from the meat.

In a large pot, melt butter and olive oil. Add onion and garlic cook about 5 minutes until fragrant. Add rice, sir and cook for another 5 minutes or until the edges of the rice begin to turn translucent.

In another pot, bring stock and wine to a boil.

Add 1C of stock mixture to rice and stir continuously until absorbed. Repeat 1 cup at a time until rice is creamy and al dente. You may not have to use all the stock, but you can save it to reheat any leftovers.

When rice is al dente add cheese and stir until melted. Stir in pork and cilantro. Season to taste with salt and pepper.

*A prepacked variey of cheese flavored risotto may be substituted to save time.

Elixir Popcorn Mushrooms

2 large Phillips Gourmet Portobello Mushrooms

3/4C Smartfood Smart 50 Sea Salt Popcorn

1-2T extra virgin olive oil

2T Dr. Gillerson's Burger Elixir + 3T, separated

Heat oven to 350°. Cut mushrooms into 1/2" thick slices. Put popcorn in food processor or blender to form a very course meal. Mix popcorn and 2T of the elixir until popcorn is completely coated. Lay the mushroom slices on a sheet pan, brush with olive oil and spread a thin layer of elixir on each. Place popcorn mixture on top of each slice to completely cover. Bake mushrooms for 8-10 minutes. The popcorn will toast and begin to form a caramel corn like consistency.

Asparagus with Elixir Glaze.

1 bunch asparagus, bottoms trimmed

1/3C Gillerson's Burger Elixir

1 garlic clove, minced

3T chicken stock

Have a large bowl of ice water ready. In a large saucepan, bring 8 cups of salted water to a boil. Add asparagus, boil until tender, 2 to 3 minutes (depending on thickness).

Remove with tongs and immediately transfer to ice water for 1 minute to stop the cooking process.

Take the pan used to cook the pork and add 3T chicken stock to deglaze. Add the garlic and elixir and simmer until a think glaze is formed.

Plate Preparation

Put 3/4C - 1C risotto on the plate. Top with popcorn mushrooms. Spread glaze on plate, dip tips of asparagus into the elixir glaze and place on or alongside the glaze.

Enjoy!

t = teaspoon

T = Tablespoon

C = cup

Lisa Eberhahn

Recipes are unedited