Pork Wellington

Although it is halloween season, that wonderful time of candy, pumpkins and slutty costumes, we still refuse to make anything sweet. Again, not that we don't like sweets. It's just that the burger cake scars run deep. So in the spirit of the spooky festivities, we decided to do a little dressing up instead. While pork loins are normal and delicious any other day of the year, we dressed our little guy up in a pretty kick-ass puff pastry costume. The only thing left to do is make it wear its winter coat and take it trick-or-treating. And then eat it. For ingredients, you will need: pork loin, puff pastry, prosciutto, mustard, apples and spices.



1. Create a spice rub of your choice and rub pork loin. We used a mixture of brown sugar, cinnamon, cumin, paprika, salt and pepper. Puree 1 apple and mix in some cinnamon and lemon juice. Cut the loin in half lengthwise and spread apple puree between two halves.




2. Evenly lay out slices of prosciutto so that they overlap. Wrap loin tightly with prosciutto.






3. Sprinkle flour on a flat surface and lay out puff pastry. Spread mustard evenly in the middle and wrap the loin.






4. Bake at 400F for 25-30 minutes.





The final product didn't turn out exactly as planned... they kinda got stuck to the foil because we forgot to grease it. Also, pork wellington is pretty much a giant pig-in-a-blanket.


- us

Creme Egg Wellington

Of all the egg-related holidays, Easter probably ranks as one of my favorites. There is one special thing that allows this day to narrowly beat (haha get it?) out World Egg Day, and that is the Cadbury Creme Egg. Almost as good as the holiday itself is the day after, when you only have to SHELL out half price for the EGG-cellent treats. This year I SCRAMBLED to take advantage of the chocolaty opportunity and, in the middle of my 29th Creme Egg, decided to create something a little different. I will now LAY out the very simple instructions for Creme Egg Wellington, and stop making really stupid egg yolks. I mean, egg jokes. Let's get crackin'.



1. Gather up the only two ingredients required: Cadbury Creme Eggs and Pillsbury Wiener (tee hee) Wraps.





2. Wrap each egg with one rectangle piece of dough, making sure to seal the sides to prevent gooey leakage. Place on greased pan and put into oven at 375 F.






3. Bake 13-17 minutes, or until golden brown (package instructions).






4. Serve with ice cream while still warm.






This delectable dessert takes less than 20 minutes from start to finish, which is coincidentally just enough time to eat a dozen packs of mini eggs and see how many peeps you can stuff into your mouth (9 by my last count).

- Marcus