Make this a Happy Father's Day Meal with this classic pairing of English Stilton cheese and Port wine. Our version is enhanced with fresh jalapeno peppers and served with pork tenderloin for an elegant presentation. The sauce would be equally impressive on a roasted beef tenderloin or a filet mignon steak. Recipe by Michael Roberts, Los Angeles, California.
Grand Prize Winner of the Boursin's "Chef of the Year" Contest November 2001
Stuffed mushrooms are always a hit at our parties. This version uses Italian sausage, Parmesan cheese, parsley and bread crumbs. Serve with Moet Chandon Champagne.