Artistic Food Presentation

The dishes below are prepared by restaurant chefs in Hong Kong.

Grilled Small Lobster and Beet Tartar

Beef Tenderloin with Potato, Carrot and Artichoke

Foie Gras Trio

Strawberry and White Chocolate Dessert

Pork Gets New USDA Cooking Guidelines

For juicy, tender and flavorful pork, it might be time to toss out Grandma’s advice. According to the new U.S. Department of Agriculture (USDA) guidelines, pork chops, roasts and tenderloins can be safely cooked to medium rare at a final internal cooked temperature of 145 degrees Fahrenheit as measured by a food thermometer, followed by a three-minute rest time.

The new cooking temperature will produce pork that’s succulent and tender—not an over-cooked hockey puck – and will likely yield a finished product that is pinker in color than most of you are accustomed to.

Restaurants have been following this standard for nearly 10 years. The new temperature recommendation reflects advances in both food safety and nutritional content for today’s pork, which is much leaner than Grandma’s, and even Mom’s, pork. On average, the most common cuts of pork have 27 percent less saturated fat than the same cuts 20 years ago.

Both the USDA and the National Pork Board recommend using a digital cooking thermometer to ensure an accurate final temperature. Ground pork, like all ground meat, should be cooked to 160 degrees Fahrenheit. Pre-cooked ham can be reheated to 140 degrees Fahrenheit, or enjoyed cold on sandwiches.

In addition to the new lower cooking temperature recommendation for pork, the USDA food preparation guidelines advise the following:

  • Clean: Wash hands and surfaces often
  • Separate: Don’t cross-contaminate
  • Cook: To proper cooking temperatures
  • Chill: Refrigerate promptly

Source: National Pork Board

A Pork Dish Accented by Apple and Prune


12, 3 oz pork tenderloin medalions
24 pitted prunes, sliced
6 Tbsp butter
1 large onion, finely chopped
1 apple, cut in wedges
2½ cups chicken or beef stock
3 sprigs thyme
1 bay leaf
1 cup white wine
1 cup whipping cream
1/2 cup armagnac
2 tsp white balsamic vinegar
Mixed assorted baby vegetables


  1. In a frying pan over medium heat, melt butter. Season both sides of pork medalions with salt and pepper. Fry until golden brown. Remove from pan.
  2. Add onion, thyme and bay leaf. saute until onion is transparent. Add prunes and apple. Sautee 1-2 min. Add stock and wine and reduce 4-5 min. Add cream, armagnac and vinegar. Reduce until thick.
  3. Return pork to pan and cook until desired doneness. Serve with baby vegetables.

Yield 6 servings

Source: ciao!