Pork tenderloin, which has very little fat, can be made more flavorful by marinating and seasoning before cooking. Remember when cooking pork not to overcook the meat. These medallions, marinated with mustard and chile powder, have a sweet-hot taste and light glaze from the honey. Note:  This recipe requires advance preparation.

The "horn" in this salad is actually a roasted poblano chile. The stuffing is a zesty mixture that is both rich and refreshing, with a contrast of textures. Serve it with a Mexican meal. From the article Exotic & Spicy Salads.

These pickled jicama sticks are easy to prepare and the basic recipe can be used for a variety of tender cooked vegetables such as green beans, carrots, and asparagus. They can be eaten as early as 24 hours after marinating, and they will keep for up to 3 weeks in the refrigerator.

NOTE: This recipe requires advance preparation.

This non-traditional margarita is a favorite with chilheads at Hot Luck 
dinners.

Sizzlin' Sauces' Mojo's Tapenade blends Kalamata olives with sun dried tomatoes into a great spread that goes wonderfully with not just French bread but also burgers and dogs. If you want something sweeter, try the Razing Cane Garlic Relish. It's sweet, sour, and has just a hint of habanero. Recently, Mark Masker snuck some of each into the Italian sausage sandwiches he was grilling up before a game for some friends and they loved it.