Watch this episode of Real Girl's Kitchen on the Cooking Channel.

The Cooking ChannelMexiCali

More from Ora: MexiCali

Raising the Bar

Haylie Duff's Real Girls Kitchen

Haylie’s good friend Kurt Finney manages Pearl’s Restaurant on the Sunset strip. With such a prime location, the restaurant could easily bring in a substantial late night crowd. The problem is, their bar menu is well, non-existent. So, Kurt asks Haylie to test some recipes that will land an after-dark crowd, with some guilty-pleasure late-night eats . But will Haylie’s Cubano Sandwich, Jerk Spice Chicken Wings, and Bacon-Wrapped Dates, hit the late night spot?

Advertisement

Recipes in this Episode

BACON WRAPPED DATES

½ cup of blue cheese, softened

2 tablespoons of heavy cream

24 dates, pitted

12 slices of bacon

Preheat oven to 400 degrees. Slice dates lengthwise ¾ of the way down. Set aside.

In a small bowl, mix the blue cheese with heavy cream. Press a small scoop of the blue mixture into the center of each date. Gently squeeze back together. Cut each slice of bacon in half. Wrap each half slice around stuffed date. Secure with a toothpick. Place wrapped date on parchment lined sheet pan. Bake for 15 to 20 minutes.


CUBANO SANDWICH 

1 ½ pound pork tenderloin, trimmed

1 tablespoon sweet paprika

1 teaspoon brown sugar

1 teaspoon kosher salt

1 teaspoon celery salt

1 teaspoon onion powder

1 teaspoon dry mustard

1 teaspoon cumin

1 Pound of pancetta, sliced in ¼ inch discs

Preheat oven to 350 degrees. Mix all spices in a bowl. Rub pork all over with rub. Roast in oven until internal temperature reaches 165, about 25 minutes. Remove pork from oven. Let rest for 10 minutes before slicing. Slice thin. Set aside.


PANCETTA

On medium low, heat a large skillet. Add Pancetta and cook in batches until crispy. Drain on a towel lined plate. Set aside.

Mustard aioli

1 garlic clove, grated

½ cup mayonnaise

¼ cup mustard

1/2 teaspoon dry mustard

1/2 teaspoon horseradish

Juice of half a lemon

1 teaspoon lemon zest

½ teaspoon kosher salt

2 -3drops hot sauce

In a bowl add all ingredients and mix well. Set aside.

To assemble Sandwich:

Crusty loaf bread

2 teaspoon Relish

2 tablespoons Mustard aioli

3 slices Crispy pancetta

5 -7 slices pork tenderloin

¾ cups shredded gruyere cheese

1 tablespoon mayonnaise

Slice bread lengthwise. Spread mustard aioli on both sides of bread. On bottom slice spread relish. Top with cheese, pork, pancetta and remaining cheese. Heat griddle pan until hot.Spread mayo on each side of the bread. Place sandwich on pan. Press firmly down with a Panini press or use a heavy skillet. Heat for 5 to 7 minutes, until bread has toasted and cheese is melted. Remove from pan, slice and serve.


JERK SPICE CHICKEN WINGS 

1 pound chicken wings, trimmed and discard tip

4 teaspoon brown sugar

2 teaspoon kosher salt

2 teaspoon ground thyme

1 teaspoon turmeric

1 teaspoon onion powder

1 teaspoon allspice

1/2 teaspoon cayenne

Peanut oil for frying

Preheat a 450 degree oven. Toss chicken wings in salt and pepper. Place wings on a parchment lined sheet pan. Roast for 12 to 15 minutes or until internal temperature reaches 165 degrees. Let cool. Can be in refrigerated for up to 24 hours.

In a small bowl, combine all spices and herbs. Set aside.

In a large dutch oven, heat oil to 350 degrees. Fry chicken wings for 2 minutes just until crispy. Remove to plate lined with paper towel. While wings are still hot, add to large bowl. Sprinkle with generous amount of spice mixture and toss until well coated.Reserve any unused spice mixture in an airtight container. Serve with sauce on the side.


REMOULADE

1 cup mayonnaise

1 tablespoon whole grain mustard

1 teaspoon Worcestershire sauce

1 tablespoon Siracha

1 clove garlic, grated

Juice of half a lemon juice

Zest of a lemon

1 tablespoon Jerk spice (above)

In a small bowl mix all ingredients. Keep in refrigerator until ready to use.