Big Acres'Update
(05/13/2003)

Yeah! The sun is back

Here in California, it's been raining until just a few days ago. And yet, Kent and Melanie have already slow-cooked a turkey, a rack of ribs, 7 tri-tips, and about 10 pounds of chicken -- just in the month of May! The BBQ season is definitely upon us and we have lots of great events, new stores, and recipes for you to keep your summer on the right track!

Upcoming Events and Press Coverage!
With summer upon us, we're out there grilling for customers and selling our products at fundraisers and anywhere else the love of good barbeque exists! Here are our May events! Drop by and say hello!

May 17

• Hometown Days, Kiwanis Steak BBQ, San Carlos, CA (5:30pm) -- look for our sauces on your table at this yearly event! The events lasts all day and start with a parade down Laurel Street at 9:30 am, then games and food at Burton Park. Dinner is served at the Kiwanis Steak BBQ and then there's live music.


• Kent is sampling our sauces at Draeger's Market in Menlo Park, CA (11am-4pm)


• Connie is sampling our sauces at Fresh Organics, 3939 24th Street, San Francisco, CA (11am-4pm)
  


• Look for our sauces on your table at the Las Lomitas Educational Foundation's Hoedown! on Saturday night -- for more information, call Craig at 650-854-8120.

Recipe of the Month!
Send us your recipes! If we like them, we'll publish them in this newsletter!

This month's recipe was sent to us by Martin & Carrie Drake of Portola Valley, CA!

Jerk Pork with Black Beans and Plantains
Serves four
Prep time: 15 minutes
Cooking time: 30 minutes

Dry rub:
1 tablespoon allspice
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon habañero chili powder or ground red pepper

2 pork tenderloins (2 lbs.)
1 tablespoon olive oil
1 bottle Big Acres Rich & Mild Barbeque Sauce
Fresh rosemary and lime for garnish

2/3 cup onion, finely chopped
2 cans reduced sodium black beans
2 plantains

Combine allspice, nutmeg, cinnamon, sugar, salt, and habañero powder in a cup. Brush tenderloins in oil; coat evenly with dry rub. Heat grill (or heat oven) to 375 degrees. Place tenderloins on grill (or in oven) and cook 15 to 20 minutes, turning once. Brush each tenderloin with 3/4 cup Big Acres Rich & Mild Barbeque Sauce and cook 5 to 10 minutes more, until a thermometer inserted in thickest part of meat registers 155 degrees.

Meanwhile, heat 1 teaspoon oil in a saucepan. Add 1/2 cup finely chopped onion and cook, stirring, until onion is soft. Add black beans and 1/2 cup of Big Acres Rich & Mild Barbeque Sauce and stir until heated through. Turn heat to low.

Peel and slice plantain into 1/4-inch slices. Sprinkle lightly with sugar and place in a sauté pan sprayed with cooking oil. Heat and turn until plantain slices are lightly browned. Drain on paper towel if necessary.

Transfer tenderloins to cutting board and slice into 1-inch pieces. Spoon hot black beans onto a platter and place tenderloins on top. Drizzle more barbeque sauce over pork and arrange sliced plantains around platter. Garnish with fresh rosemary and lime. Serve
with a green salad and enjoy!

That's it for this month! Thanks for reading our eNewsletter!

Happy grilling!

Melanie's Fine Foods, Inc.

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