2 tablespoons kosher salt
2 tablespoons black pepper
2 tablespoons garlic salt
2 cups flour
1 cup olive oil
3 medium onions
1 cup celery
1 cup carrots
1 quart chicken stock
3 bay leaves
Salt and pepper, to taste

1 ½ pounds instant rice
Large red pepper
1 stick margarine
1 ½ cup grated parmesan
Salt and pepper to taste

4 cups heavy cream
1 vanilla bean
1 teaspoon vanilla extract
1 ¾ cups sugar
12 egg yolks
1 cup bourbon
1 teaspoon ground cinnamon
¼ teaspoon nutmeg

1. In large pot over low/medium heat, warm heavy cream.
2. Remove the seeds from vanilla bean. Add seeds and vanilla extract to heavy cream. Then, add half of sugar (about ¾ cup) to mixture.
3. In mixing bowl, whisk together remainder of sugar and egg yolks.
4. Remove cream mixture from heat. Slowly add to yolks, constantly whisking.
5. Pour mixture back into pot and cook over low heat, constantly stirring. Add bourbon, cinnamon, and nutmeg.

1. Cook instant rice according to directions on package.
2. While rice is cooking, roast red pepper over low flame on gas burner, charring evenly on all sides. When finished, place in large Ziploc bag and gently roll around to remove charred skin.
3. Remove pepper from bag and cut off top (remove any seeds from pepper).
4. When rice is finished cooking, add margarine, pinch of salt, and parmesan.
5. Fill the pepper with rice. Then, on a serving plate, make a small circle of rice. Place pepper upside down on circle of rice. Then, create a small ball of rice and place on top of pepper.

1. Preheat oven to 350F.
2. Coat pork with salt, pepper, and pinch of garlic salt. In a mixing bowl, combing flour, remainder of garlic salt, and a pinch of salt and pepper.
3. Add olive oil to a large pan over high heat. Place tenderloins in pan and brown evenly on both sides. Remove pork from pan and place in oven-safe baking dish.
4. Roughly chop onions, celery, and carrots. Place these into the pan which you cooked pork. Salt and pepper vegetables and saute for 2-3 minutes. Add chicken stock and bay leaves.
5. Pour vegetable mixture on top of pork tenderloins in baking dish. Cover with parchment paper and then a layer of aluminum foil.
6. Cook for one hour and thirty minutes or until meat thermometer reads 170F.