March 21, 2013

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Appetizers

Salad

Main Course

Pork Tenderloin with Pina Colada Rice & Bacon Wrapped Asparagus

Dessert

Thank you, Tom and Linda for a great dinner! The food, wine and company were outstanding.

 

Piña Colada Rice Recipe

3 cups chicken stock

2 cups pineapple juice

1 cup coconut milk

1 stick butter

1 1/2 teaspoon salt

3 2/3 cups uncooked rice

1 or 2 cans finely diced water chestnuts, drained

1/2 slivered almonds

3-4 green onions, finely sliced

1/2 red bell pepper, finely diced

 

In large stockpot with a lid, bring first 5 ingredients to a boil on high, add rice, stir for one minute, cover and reduce heat to low. Let cook 20 minutes. Remove from heat, let stand 5 minutes, then “fluff” with fork. Rice will appear to be very sticky at first. Stir in remaining ingredients, mixing well. Rice will separate some and be less sticky as soon as it cools. Serve warm.