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Suzanne Somers lifts the veil on her upcoming books, Somersize Appetizers and Somersize Cocktails, revealing two mouthwatering recipes that will get your party started, the Somersize way. Chili Braised Pork with Pocatello Salsa in Butter Lettuce Cups From Somersize Appetizers - PRO/FATS & VEGGIES - LEVEL ONE Serves 8

This spicy and delicious appetizer is perfect alongside a cool and refreshing mojito. For Level Two serve on crispy fried whole wheat tortilla triangles. CHILI BRAISED PORK: 1 3-pound pork butt, cut into small chunks Sea salt and freshly ground pepper 2 tablespoons extra virgin olive oil I red bell pepper, seeded and medium dice 1 red onion, medium diced 3-4 jalapeno chilies, sliced 2 tablespoons tomato paste 1 cup chopped tomatoes 2 cups chicken broth 16 small butter lettuce leaves (to use for cups) JICAMA GARNISH: ½ jicama, julienned finely ½ red onion, sliced thinly 2 teaspoons olive oil Juice of ½ lime Sea salt and freshly ground pepper

TOMATILLO SALSA:

6 tomatillos, cut in half 2 tablespoons extra virgin olive oil Sea salt and freshly ground black pepper

For Pork: Season pork liberally with salt and pepper. In a braising pan (or stock pot) over medium high, add olive oil and pork. Sear on both sides. Add peppers, onions, chilies and sauté for about 10 minutes, until golden and caramelized. Add tomato paste, tomatoes and chicken stock. Bring to a boil and cover. Reduce heat to low. Cook until pork falls apart, about an hour. Remove from heat. Remove pork, reserving the liquid and allow pork to cool. Pull pork into small pieces. Place pulled pork into a bowl and add 4–6 ounces of the liquid. Set aside.

For Jicama Garnish: Toss all ingredients into a non-metallic bowl until well combined. Allow flavors to combine for at least 30 minutes.

For Tomatillo Salsa: Preheat oven to 400. Place tomatillos onto a baking sheet and drizzle with olive oil, salt and pepper. Roast in oven until caramelized and soft, about 35–45 minutes. Remove from oven and while still warm, chop until they become the texture of chunky salsa.

To assemble: Place a spoonful of pulled pork into each butter lettuce leaf. Top with jicama garnish and a dollop of salsa. Serve immediately.

Somersize Mojito From Somersize Cocktails - ALMOST LEVEL ONE

This Cuban drink is light and refreshing with a burst of fresh mint and lime. Normally it’s sweetened with sugar, but I use SomerSweet instead. I have to say, I actually like the taste of SomerSweet better! Sugar can leave a bubbly film in your mouth but SomerSweet is so clean and fresh tasting. Traditionally this drink is made with rum, but I much prefer the taste of vodka. Make it either way you like. This is the perfect summer drink and if I had to pick only one cocktail in the entire book, this would be it. There are many different preferences when it comes to this drink. I tend to like mine with strong lime and mint flavor. Some like it less intense with more club soda. Adjust to your liking.

1 1/2 oz light rum 4-6 fresh mint leaves 1 ½ Key lime (preferred) or 1 regular (Persian) lime ¾ teaspoon SomerSweet (or 1 tablespoon sugar) 2-4 oz soda water

Add mint leaves, lime juice, pressed limes, and SomerSweet into a highball glass. "Muddle" ingredients with a wooden stick or handle to release mint flavor. Add ice, rum, and soda water. Serve with limes and leaves in drink.


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