Volume 8, Issue 112 - June 14, 2005

Hello Recipe Club,

Vanilla has been grown commercially in Tahiti for about 130 years. The Tahitians loved the flavor of vanilla, and were influenced by the French who are passionate for vanilla. Mahi-Mahi with a vanilla-cream sauce, is a very popular Island entrée. Here are additional recipes typical of the Tahitian Islands. Like the recipes so far? Click here for more Vanilla Recipes

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Vanilla-Rubbed Pork Tenderloin with Grilled Fruit

Ground vanilla bean powder is absolutely fantastic used in a rub on seafood, meats and poultry. I rubbed a little on a salmon filet along with kosher salt and ground black pepper, and it lifted the sweet flavor of the fresh salmon to new heights. Ground vanilla powder isn't easy to find. We do offer it at vanilla.com. You can also grind your old vanilla beans, but you want to get the grind as fine as possible.

Makes 4 servings

Ingredients:

Rub:

1 teaspoon paprika (ideally Spanish paprika)
1 teaspoon vanilla sugar
1 teaspoon pure ground vanilla bean
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon allspice
1/2 teaspoon cinnamon

2 pork tenderloins, about 1 pound each
extra-virgin olive oil

Grilled Fruit:

8 fresh apricots or plums (or some of each)
4 nectarines or peaches (or some of each)
2 firm bananas (optional)
melted butter
vanilla sugar
squeeze of fresh lime juice

Preparation:

To make the rub:

In a small bowl, mix the rub ingredients with your fingertips.

Trim any excess fat and silver skin from the tenderloins. Allow to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray with oil and spread the rub all over, pressing the spices into the meat.

Grill over direct medium heat until the pork is barely pink in the center, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and let rest for 3 to 5 minutes before slicing. Serve warm with grilled fruit.

Grilled Fruit:

Cut apricots in halves or quarters, cut nectarines in halves and then quarters, and slice bananas lengthwise. Brush with melted butter. While pork tenderloin is resting after being cooked, wipe off grill and add a little oil before putting fruits on grill. Cook approximately two minutes on each side, and then place into a bowl or on a plate. Cut fruits into smaller sections if desired, squeeze a little lime juice over fruits and then sprinkle Rain's Choice vanilla sugar over all. Yummm! Serve alongside pork tenderloin.

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Rich Corn Bread

Ingredients:

1-1/2 cups yellow cornmeal
1/2 cup unbleached flour, sifted
1 teaspoon salt
1 tablespoon sugar
3 tablespoons baking powder
3 eggs
1 cup milk
1/4 cup light cream
1/3 cup melted butter
2 teaspoons pure vanilla extract

Preparation:

Preheat oven to 375 degrees F.

Grease a 12 x 16-inch baking pan or large cast iron skillet. Combine cornmeal, flour, salt, sugar and baking powder. Add eggs lightly beaten with milk and beat until batter is thoroughly blended. Stir in cream, butter and vanilla extract.

Spread the batter into a baking pan and bake for 20 minutes or until well browned.

Serve warm.

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Nanaimo Bars

Makes 24 bars

Ingredients:

6 tablespoons butter
1/4 cup powdered sugar
1/4 cup unsweetened cocoa powder

1 teaspoon pure vanilla extract (Bourbon or Mexican is best)
1 egg, lightly beaten
1 3/4 cup graham cracker crumbs
1 cup sweetened flaked coconut
1/2 cup chopped and toasted pecans or walnuts

1/2 cup butter
2 cups powdered sugar
2 tablespoons milk
1 tablespoon vanilla extract

2 tablespoons butter
3 squares (1 ounce) semisweet chocolate

Preparation:

In a large saucepan, combine first 3 ingredients. Stir over low heat until butter is melted. Remove from heat and add 1 teaspoon vanilla and egg, mix well. Stir in crumbs, coconut and nuts. Press mixture firmly into bottom of an 8 inch square baking dish.

Bake at 350 degrees for 20 minutes. Remove pan to wire rack and let cool.

Beat third set of ingredients (butter, powdered sugar, milk and vanilla) until light and fluffy. Spread over crust. Over low heat on stovetop, or in microwave, melt together the remaining 2 tablespoons butter and chocolate squares. Mix until smooth. Spread over filling. Cover and chill at least 1 hour.