Travel South Flavours News Letter

Glass Wonders, Rodeos and More Great Southern Eats

Win a trip to Kissimmee, Florida and soak up some of the Sunshine State's top entertainment. Experience bull riding and barrel racing at the Silver Spurs Rodeo. Taste the flavours of Chef Richard Smith at Ginn Reunion Resort's Eleven restaurant, and take a special trip atop Lookout Mountain in Alabama for colorful glass-blown creations.

Silver Spurs Rodeo

The Silver Spurs Rodeo is the largest rodeo east of the Mississippi and is ranked among the top 50 events sanctioned by the Professional Rodeo Cowboys Assoc. If you're craving some dirt, dust, roping and riding, don't miss the first of two Silver Spurs Rodeos in 2009.

Chef Richard Smith

Chef Richard Smith of Ginn Reunion Resort's Eleven restaurant is known for pushing the envelope on taste. Asian-flared tapas-style cuisine isn't your run-of-the-mill flavor — especially from a chef hailing from Jamaica. But then again, Eleven isn't your run-of-the-mill restaurant either.

Florida Giveaway

Enjoy a trip for four featuring eight fun-filled nights at two of the Kissimmee's finest hotels:

Hampton Inn & Suites - South Lake Buena Vista

Seralago Hotel & Suites

And as an added bonus, receive four tickets to each of the following city dining and entertainment venues:

Old Town Shopping Dining and Entertainment Complex

Kennedy Space Center Visitor Complex

Arabian Nights

Medieval Times Dinner and Tournament

Pirate's Dinner Adventure

The recipient of the December Georgia Giveaway:
Richard H. of Kentucky. Congratulations!

Jerk Marinated Pork Tenderloin
Courtesy of Chef Richard Smith

INGREDIENTS

Cauliflower Purée:
1.5 lb cauliflower florets, chopped (2 2/3 cups)
1 garlic clove, smashed
1 cinnamon stick
1 bay leaf
2 star anise
4 ounces of good quality white chocolate
2 cups skim milk
1/2 teaspoon salt
1 teaspoon unsalted butter

Jerk Pork Tenderloin:
For Marinade:
1/2 cup chopped scallion
4 serrano or jalapeño chilies, chopped with seeds
1 tablespoon soy sauce
1 tablespoon fresh lime juice
2 teaspoons ground allspice
1 garlic clove, chopped
1 teaspoon coarse salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg

For Pork:
1 lb boneless pork loin
2 teaspoons vegetable oil plus extra for brushing
1 tablespoon chopped scallion (optional)

PREPARATION

Cauliflower Purée:
Simmer cauliflower, milk, garlic, cinnamon stick, star anise, bay leaf, and salt in a small saucepan, covered, until cauliflower is very tender, about 10 minutes. Strain and purée mixture with butter and chocolate in a food processor until smooth. (Add some of the liquid if necessary. Use caution when blending hot liquids).

Jerk Pork Tenderloin:
Make Marinade:
Purée marinade ingredients in a small food processor or a blender.

Marinate chilled pork, turning occasionally for at least 2 hours. Coat sauté pan with oil, place pork in pan and brown each side of the pork over high heat. When browning is achieved, place pork and pan in a 400°F oven. Turning occasionally, until cooked through. Season with salt and pepper, (Let meat rest on a rack for at least 3-4 minutes before cutting). Cooking process, depending on thickness of the pork, should take 8-12 minutes.

View More Southern Recipes

Glass Wonders, Rodeos and More Great Southern Eats

Silver Spurs Rodeo

Chef Richard Smith

Wonders in Glass

Florida Giveaway