Mustard Cream Potatoes

Ingredients you’ll need

  • 6 red potatoes
  • Kosher salt
  • Olive oil
  • 1/2 cup grated parmesan cheese
  • 1/2 cup sour cream
  • 1/4 cup ranch
  • 1/4 cup Pork & Mindy’s Mustard Sauce
  • Chopped chives


Mix sour cream, ranch and Pork & Mindy’s Mustard Sauce in bowl and refrigerate until needed.

Cook potatoes in salted water until fork tender. Remove from water and smash with spatula.

Oil the baking sheet and place potatoes on sheet. Top with parmesan cheese and drizzle with olive oil.

Bake 15-20 min at 450°F until golden and crispy. Remove from oven and drizzle with mustard cream and top with chives.

Apricot Habanero Crispy Shrimp

Ingredients you’ll need

  • 1 tablespoon of oil
  • 2 scallions thinly sliced (white end, greens reserved for garnish)
  • 1 red bell pepper (Julienne)
  • 1 cup snow peas
  • ¼ cup carrots
  • 1 cup broccoli florets (cut small)
  • ½ tsp. fresh ginger, grated
  • 1 clove, fresh garlic chopped
  • ¼ cup of Pork & Mindy’s Asian Plum Sauce
  • ¼ cup Pork & Mindy’s Apricot Habanero Sauce
  • 1 teaspoon toasted sesame seeds (garnish)
  • Leftover cold fried shrimp (tails off) (hit under the broiler for a couple of minutes to re-crisp)
  • Instant white rice (cook to package specifications)


Heat oil in pan over high heat, add chopped scallions, red bell pepper, snow peas, carrots and broccoli florets.

Sautee for 5 minutes, stirring occasionally. Lower heat to medium.

Add in garlic and ginger and cook until fragrant, about 30 seconds. Add sauces and let simmer 5 min. Add shrimp and toss to coat.

Serve over white rice. Garnish with green onions and sesame seeds.

BBQ Green Beans

Ingredients you’ll need

  • 2 pounds cut green beans
  • Crushed toasted almonds
  • Pork & Mindy’s Sweet Sauce


Cook green beans to specified instructions. Toss cooked green beans in Pork & Mindy’s Sweet Sauce to coat. Place green beans on grill, cook for 1-2 minutes per side until tender and caramelized.

Place on plate and top with toasted almonds.