See and Slay: Easter Elegance, Stuffed Pork Loin Pinwheel

To achieve this effect, I place the whole loin in the freezer for about 30 minutes, to enable easier cutting and for security of form.
Make a cut horizontally along the length of the loin, stopping about 1/2 inch of the end. This cut is made about 1/3 of the way down from the top of the loin.
Flip the loin over and repeat.
This enables the loin to be opened like a fold-out book of sorts.
Using a rolling pin and/or meat mallet, flatten the loin to make as even as possible all the way across.
Cover the loin with plastic wrap to protect the meat while flattening.
Make a stuffing with more Greens(I used Spinach) than bread crumbs for a delicious union.
Use a measuring cup to evenly distribute the stuffing along the length of the loin.
Carefully and slowly roll the loin lengthwise and finish with the open seam facing down.
Secure the loin in intervals with butcher's twine.
Carefully curl the loin into a pinwheel and secure with a piece of butcher's twine, around the circumference of the loin.

For a fantastic golden glaze on your protein, use an egg wash.  This helps browning and also to hold in moisture as the loin roasts!  And remember, don't forget to remove all the pieces of twine, after the loin has cooked.

Asian Inspired Ginger Ale Grilled Chicken

Beer can chicken is all the rage these days. There's nothing quite like the smoky and delicious flavor of a well seasoned protein kissed with a charcoal flame alongside your favorite summertime sides.  This recipe is inspired by a hot summer's day, beer and chicken.  I used an all purpose Asian spice blend and ginger ale to accompany the smoky wonderfulness that is grilled meats.  I brine these birds in a seasoned rice vinegar tinged brine to facilitate some extra flavor and moisture elements. Try this version or maybe experiment with some other carbonated beverages to see what other awesomeness you can come up with.
Recipe:
2 3 1/2 to 4 lb. chickens
1 c. vinegar
1 c. ice water
1/4 c. kosher salt
1/4 c. sugar
pinch or two red pepper flakes
1/4 c. Asian spice blend
ginger ale sodas
olive oil for drizzling
SPST
Bring vinegar,salt, sugar and pepper flakes up to a boil.
Remove from heat and add ice water.
Allow to cool completely and pour over chickens. Turn to coat well.
Place in large air tight container or one that can be covered tightly with plastic wrap.
Marinate for 6 to 8 hours or overnight,turning several times during marination process.
Drain and rinse chickens, pat dry.
Rub with olive oil and about 1/4 c.spice blend each.
Oven roast or grill.
When charcoal is ready, pour about 1/3 of ginger ale from each can and carefully add slits towards the top of can.  Space equally around.
Slide chicken down over opening of can and grill until thermometer inserted in thickest part registers 165*F., about 1 to 1 1/2 hours, depending on temperature of coals.
Let REST before cutting to serve.
Serves 8 to 10.