This month, Hog Wild Catering has come up with some of their best recipes for the spring and if you know anything about their operation, you know it’s top notch. Ernie Mellor (Owner of Hog Wild) and Tristan Jackson (Ernie’s right hand man) constantly are coming up with great catering events and their barbecue is absolutely fantastic (I know because I mooched food out of their tent all last BBQ fest). Besides that, it’s about that time you uncover the grill and invite some friends over for a great weekend barbecue. It’s getting beautiful out and there are only a few more weeks left before the grill is not the hottest thing in your backyard. So, without further ado, Hog Wild gives you a salad recipe, an entrée recipe, a pork marinade recipe, a side recipe (which is vegetarian) and a great dessert recipe that will put you in favor of any woman who walks into the room. As always, have fun and keep grilling!

Grilled Asparagus Salad

This makes 1 Salad.

What you need: 4 oz. Romaine Lettuce - Chopped / 3 oz. Asparagus – Grilled / 2 oz. Cherry Tomatoes - Grilled / 2 oz. Red Onion- Chopped / 2 oz. Portabello Mushrooms – Grilled & Chopped / 3 oz. Orange Vinaigrette

Preparation: 1) Clean and chop lettuce. 2) Place onto individual serving plate 3) Arrange vegetables on top of lettuce. 4) Top with orange vinaigrette.

Pork Tenderloin Marinade

This yields about 7 cups of Marinade.

What you need: 3 Cups Teriyaki Sauce / 3 Cups Honey / 3 Bunch Green Onions - Chopped / 3 oz. Fresh Ginger - Chopped / 3 oz. Fresh Garlic - Chopped

Preparation: 1) Clean and chop green onions, ginger and garlic. 2) Combine chopped vegetables, honey and teriyaki sauce into bowl. 3) Mix thoroughly. 4) Place prepared pork tenderloins in metal pan. 5) Cover with marinade. 6) Cover pan – Label and Date. 7) Refrigerate/Marinate for at least 24 hours.

Barbecue Shrimp- Hog Wild Style

Serves 7-8 people.

What you need: 5 lb. Shrimp – Peeled 21-25’s / 6 Cups HOG WILD BBQ Sauce / 3 Tbl. HOG WILD Dry Rub / 1 lb. Butter

Preparation: 1) Prepare grill. 2) Combine shrimp and 4 cups of BBQ sauce in mixing bowl. 3) Cover with foil – Refrigerate and Marinate 30 Minutes. 4) Remove shrimp from refrigerator – take to heated grill. 5) Place shrimp onto grill – sprinkle with Dry Rub. 6) Grill Shrimp until pink and firm. 7) In separate saucepan combine remaining 2 cups of BBQ sauce and butter – add butter in small amounts to warming BBQ sauce until all is incorporated and warmed. Remove shrimp and serve with warmed BBQ butter sauce.

Curried Rice With Fruit

Makes 2 servings

What you need: 1 Part Uncle Bens Converted Rice / 2 Parts Orange Juice / 3 oz. Curry Powder (3 oz. per 46 oz. of rice)

Preparation: 1) Combine ingredients. 2) Cover with foil. 3) Bake @ 325 degrees for 1 hour. 4) Garnish with fresh seasonal fruit papaya. 5) Cover - Label and Date. Serve or store properly.

Chocolate Dipped Strawberries

Makes a ton of Strawberries and they can be stored for a few days.

What you need: 1 Flat Strawberries / 5 lb. Bulk Chocolate / 1 lb. Sugar / 1 Cup Vegetable Oil / 1 Box Tooth Picks / 1 Piece Styrofoam Board

Preparation: 1) Wash strawberries thoroughly. 2) Temper chocolate, sugar and oil over simmering water - DOUBLE BOILER. 3) Mixture smoothes out (tempers). 4) Stick each strawberry (stem end) with a single toothpick – Stem intact. 5) Coat each strawberry with tempered chocolate. 6) Stick covered strawberries upside down into Styrofoam board. 7) Place in walk-in to keep cool. Serve cold.