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Pork Hors d’Oeuvres: The One-Bite Wonder That Puts Meat on a Pedestal

5/7/2025

Here at Mad Dog & Merrill® Midwest Grill’n, we take our snacks seriously. Because why settle for boring when you can slap pork on a cracker and make everyone at the party lose their minds?

These Pork Hors d’Oeuvres are not just fancy—they’re dangerously snackable. We’re talking layers of horseradish cheese, cold grilled pork tenderloin (leftovers never had it so good), and a generous spoonful of Gooseberry Pork Marmalade—aka that sweet-savory spread we cooked up with a bit of culinary chaos and a whole lot of love.

Toss on a caper or two, and you’ve got a snack that says, “I’m sophisticated, but also kinda spicy.”

Your Oeuvre of Hors d’Oeuvre Ingredients:

Breton crackers – a sturdy, buttery base for pork greatness.
Horseradish cheese – cold, creamy, and a little bit snarky.
Sliced grilled pork tenderloin – chilled and sliced thin. If you made our Rosemary Pork Tenderloin, this is its glorious encore.
Gooseberry Pork Marmalade – sweet, tangy, and suspiciously addictive. Cranberry preserves from the Wisconsin State Cranberry Growers would also make a berry fine substitute.
Capers – the salty little pop that ties it all together and makes you feel like you're eating something served on a silver tray.

Assembly Instructions: AKA Pork Stackin’ Time

Lay out your Breton crackers on a platter like you’re about to host the classiest BBQ in town.
Add a slice of horseradish cheese to each one. Cold is fine—it’s snacky sophistication.
Place a slice of pork tenderloin on each cracker. Make sure it’s tender and grilled to perfection (bonus points if it came off your Pit Boss earlier in the week).
Spoon on a dollop of Gooseberry Pork Marmalade. If you’re out, cranberry preserves will do the trick—especially if they’re homegrown Wisconsin cranberries.
Top with one or two capers. Because if you’re not adding briny drama, are you even hors d’oeuvre-ing?

Not All Crackers Wear Capes (But These Ones Might)
If these hors d’oeuvres were people:

The Overachiever: Double pork, excessive marmalade, three capers stacked like a tiny edible snowman.
The Minimalist: One slice of cheese, one slice of pork. That's it. Wears turtlenecks.
The Daredevil: Replaces marmalade with jalapeño jelly and pretends not to notice the tears.
The Midwesterner: Quietly adds a dill pickle slice and says, “This is how Nana did it.”

Unsolicited Substitution Suggestions:
No horseradish cheese?
Try cream cheese with a horseradish swirl, or a whisper of sharp cheddar and a dream.
No crackers?
Thick-cut potato chips. Slices of baguette. The sturdy part of a romaine leaf if you’re pretending to be healthy.
No pork?
Use cold meatloaf and don’t tell anyone. It’s rustic. It's mysterious. It's Midwestern sushi.
No marmalade?
Enter: cranberry preserves from the Wisconsin State Cranberry Growers, here to rescue your flavor with a tart little hug.

Let’s Be Clear: This Is Not an Hors d’Oeuvre
(Just so we're all on the same tray)
❌ A brat on a Ritz
❌ Ketchup on a saltine
❌ That one pretzel you found in your hoodie pocket
❌ A hot dog cut into slices and stabbed with uncooked spaghetti
If it doesn’t require just a little effort and a touch of presentation? It’s just a snack. This? This is a moment.

Final Thoughts (a.k.a. Oeuvres of Wisdom):
Let’s be real—some people bring chips to the party. You bring Pork Hors d’Oeuvres. These bite-sized beauties are stacked, sauced, and flavor-packed thanks to grilled tenderloin, cheesy kick, and the kind of sweet-savory marmalade that should have its own fan club.

So next time you’re hosting, skip the tray of mystery meat cubes and give your guests something to talk about. Because when pork shows up on a cracker, everybody wins.

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Shrimp Hors d’Oeuvres: Fancy Enough for a Party, Saucy Enough for Mad Dog & Merrill®

5/7/2025

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You ever bite into something that makes you feel classy and chaotic at the same time? Like you could host a garden party and wrestle a raccoon for the last shrimp? That’s the energy these Shrimp Hors oeuvre's bring to the table.

We’re stacking up layers of horseradish cheese, crisp cucumbers, grilled Awesome Shrimp, and our notorious Horsey Shrimp Dip—all balanced on a Breton cracker like a tiny flavor throne. Then, we crown the whole thing with either jalapeños (for spice lovers) or scallions (for people who enjoy pretending they’re not sweating).

Perfect for backyard parties, holiday spreads, or just standing in your kitchen at 10 p.m. whispering “I deserve this.”

The Fancy (But Easy) Ingredient Lineup:

Breton crackers – sturdy, classy, and somehow always in the pantry.
Horseradish cheese – because cheddar just didn’t bring the heat today.
Grilled Awesome Shrimp – the star of the show. Nothing else will do.
Cucumber slices – for crunch, coolness, and the illusion of health.
Horsey Shrimp Dip – creamy, spicy, and probably legally addictive.
Chopped jalapeños – for those who laugh in the face of mild salsa.
Chopped scallions – for flair, freshness, and a touch of “Look, I used a garnish.”

Assembly Instructions (a.k.a. Tiny Shrimp Shrines):

Lay out the Breton crackers like you’re setting up a runway.
Add a small slice of horseradish cheese to each one—don’t skimp.
Place a cucumber slice on top of the cheese for that crisp foundation.
Add a grilled Awesome Shrimp to each tower of deliciousness.
Dollop a spoonful of Horsey Shrimp Dip like you’re an hors d’oeuvre architect.
Top with either jalapeños or scallions, depending on your crowd’s spice tolerance and willingness to cry at a party.

A Few Pro Tips (Because You're About to Be That Host)

Want to cool the heat? A crisp citrus soda does wonders to balance the spice and makes a refreshing sip between bites.
Knife skills matter. For picture-perfect cucumbers and scallions, use something sharp and reliable—you know, the kind of knife you’d trust at your next backyard BBQ.
Need more shrimp? Of course you do. The good ones go fast—stock up on the flavorful kind that never disappoints.
Serving a crowd? Prep extra dip on the side. Some people will start dipping everything in it—crackers, chips, their own finger. No judgment.

The Final Word:
These aren’t your average hoity-toity party snacks. They’re built different. They’re bold, flavorful, and packed with shrimp so Awesome it probably demands its own dressing room.
Serve these up at your next gathering, and watch your guests abandon their small talk in favor of stuffing their faces and asking, “What’s in this dip?”

Just wink and say, “That’s a Mad Dog & Merrill® secret.”

#MadDogAndMerrill #MidwestGrilln #ShrimpGoals #AwesomeShrimp #HorseyDipHype #PitBossGrilled #RebexCutleryApproved #SunDropSip

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Gooseberry Pork Marmalade: When Pork Meets Jelly and the Grill Gets Fancy

5/7/2025

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Every once in a while, a recipe comes along that makes you question everything you thought you knew about flavor. This is one of those times.

Gooseberry Pork Marmalade is sweet, spicy, savory, and just a little bit ridiculous—in the best way. It’s the kind of recipe that starts with, “Hey, I had a weird jelly in the fridge…” and ends with “I could sell this at a farmer’s market.”

And if you don’t have gooseberry jelly? No worries. This is the perfect time to reach for something crantastic from the Wisconsin State Cranberry Growers—a little cranberry kick will do just fine and make the folks at the fruit co-op proud.

Oh—and did we mention this is best served with grilled pork tenderloin? On a Pit Boss, naturally. Because if you’re not grilling with the best, are you even grill’n?

What You’ll Need (a.k.a. Your Flavor Dream Team):

½ jar gooseberry jelly – or swap in some Wisconsin cranberry preserves if you're feeling wild and local.
2 tbsp curry powder – because your pork deserves a passport.
2 tbsp garlic – not optional, never will be.
2 tbsp balsamic vinaigrette – fancy, sweet, and tangy. Like salad dressing that decided to party.
2 tbsp Mad Dog & Merrill® Up Nort Peppery – our own seasoning blend, bursting with bold Northern attitude.

How to Make It:

Mix all ingredients together in a bowl. Yes, just dump them in. No, it won’t explode. (Unless you count your flavor receptors.)
Stir until smooth—or lumpy. We’re not judging your marmalade texture preferences.
Spoon generously over a sizzling grilled pork tenderloin, fresh off your Pit Boss grill.
Serve hot, with a smug look that says, “Yeah, I made this weird jam-meat thing, and you’re welcome.”

The Verdict:
Sweet meets savory. Jelly meets pork. You meet greatness.
Whether you go with classic gooseberry or take the Wisconsin Cranberry route, this Gooseberry Pork Marmalade is your ticket to backyard bragging rights.
It’s easy. It’s weird. It’s delicious.
And most importantly—it’s Midwest Grill’n at its finest.
#MadDogAndMerrill #MidwestGrilln #GooseberryPork #FruitMeetsMeat #UpNortPeppery #GrillItOnAPitBoss #WisconsinCranberries #SunDropSavesTheDay

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Horsey Shrimp Dip: A Dip So Bold, It Bites Back (In a Good Way)

5/7/2025

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Let’s set the scene:
You’ve got shrimp. Not just any shrimp--Awesome Shrimp, the kind that makes other seafood question its life choices.

You’ve got friends, a grill that's hotter than your uncle’s dance moves at a wedding, and one missing puzzle piece: a dip that punches above its weight class.

Enter: Horsey Shrimp Dip—the zesty, tangy, spicy, snack-stealing star that’ll have people asking if it’s socially acceptable to eat dip with a spoon. (It is. We checked.)

This dip is powered by Da Works Sauce, one of our very own Mad Dog & Merrill® Midwest Grill’n creations. It’s smoky, sweet, saucy perfection—and the ideal base for a dip that isn’t afraid to bring the heat.

Ingredients That Make This Dip a Flavor Knockout:

1 cup Mad Dog & Merrill® Da Works Brat Sauce – Our signature sauce, bursting with brat-inspired brilliance. It’s bold, smoky, and 100% ours.
1 tbsp horseradish – The zingy firecracker of the fridge door.
1 tbsp garlic – Because there is no such thing as “too much garlic.”
½ lemon, freshly squeezed – Bringing citrus energy to the party.
2 tsp Tabasco – Or more, if you're the spicy one in your friend group.
Serve with Awesome Shrimp – Because any other shrimp would be… a mistake.

Directions: AKA “Dip Assembly for Champions”

Mix everything in a bowl with the kind of confidence only horseradish can inspire.
Stir until smooth and saucy, with flecks of fire and flavor peeking through.
Refrigerate for 10–15 minutes if you can resist immediately dipping your finger in.
Serve with grilled Teriyaki Red Shrimp—made with Awesome Shrimp, of course. (No other shrimp accepted. It’s in the rules.)

Ways to Enjoy:

With Awesome Shrimp: Obviously. It’s the intended pairing. The universe demands it.
As a spicy sandwich spread: Shrimp po’ boys just called and said thank you.
On grilled veggies or even burgers: No judgment. We support bold life choices.

The Final Word (Because This Dip Deserves a Mic Drop)
This isn’t just a dip—it’s a vibe. It’s what happens when your very own Da Works Sauce meets horseradish and garlic in a flavor explosion so good, shrimp line up for the honor of being dipped. Paired with Awesome Shrimp, it’s the kind of appetizer that becomes the main event. So whip it up, grill up that shrimp, and get ready for your taste buds to do a little happy dance.
#MadDogAndMerrill #MidwestGrilln #HorseyShrimpDip #AwesomeShrimp #DaWorksSauce #DipGoals

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A Tenderloin So Good It’ll Make You Squeal: Rosemary Pork Tenderloin on the Grill

5/7/2025

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There are moments in life that are truly unforgettable. Your first car. Your first love. The time you tried to flip a pork tenderloin with a spatula and accidentally launched it into the neighbor’s yard. And then--then—there’s the first time you grill up a Rosemary Pork

Tenderloin so delicious, your taste buds file a formal complaint against all previous meals.
We’re here to help you create that moment.
This recipe doesn’t just bring the flavor. It shows up late, wearing sunglasses, holding a boombox blasting power ballads from the 80s, and still manages to win everyone over. It’s got sweet. It’s got heat. It’s got herbs. It’s got that oooh what’s that smell?? kind of magic that’ll make your neighbors peek over the fence with grilled-meat envy.
So buckle up, apron on, and let’s pork with a purpose.

Ingredients You’ll Need (and why they matter):

1 pork tenderloin – This cut is tender, flavorful, and impressively forgiving, unlike that group project you did in high school.
½ cup molasses – Thick, sweet, and dark like the plot twist in a late-night soap opera.
½ cup Mad Dog & Merrill® Spicy BBQ Sauce – Our spicy sweetheart. She kicks. She kisses. She completes you.
½ lemon – Adds just enough zing to make the rest of the ingredients sit up straighter.
¼ cup jarred garlic – We get it, you’re busy. Jarred garlic is your shortcut to greatness.
¼ cup rosemary – Earthy. Piney. Slightly overdramatic. Basically the Meryl Streep of herbs.
¼ cup thyme – Adds that nice savory depth, and frankly we all wish we had more of it.
½ cup brown sugar – Brings caramelization, balance, and the kind of sweet finish that’ll have folks licking their fingers and pretending it’s "just polite."

Directions: AKA “How to Turn Meat Into a Main Character”

Preheat your grill to medium heat. Not too hot, not too cold—think Goldilocks, but with grill marks.
Place the pork tenderloin into a baking dish or shallow pan like it’s about to get a five-star spa treatment.
Pour molasses and Spicy BBQ Sauce over the pork like you’re in a food-themed music video. Be generous. Be bold. This is your moment.
Squeeze half a lemon over the top. It adds brightness, zing, and an excuse to say “zest” in a sentence.
Rub in the garlic like you’re massaging a tiny pork spa client who’s just come back from a long week at the office.
Sprinkle with rosemary, thyme, and brown sugar—layer it like you’re dressing a pork-themed mannequin in a department store of deliciousness.
Grill until internal temp reaches 135°F. This is not a drill. This is flavor science. Use a meat thermometer. Trust the thermometer. Be the thermometer.
Rest the meat. Not you—the pork. Let it hang out for a few minutes while you dramatically wave the grill tongs in celebration.

Extra Flavor Notes from the Grill Masters:

Want to level up even more? Use a cedar plank or a smoking box for that ooh la la flavor infusion.
Need a sidekick? This tenderloin pairs beautifully with grilled asparagus, roasted potatoes, or honestly just a cold beer and silence.

Leftovers? Slice it cold the next day and throw it on a sandwich with mayo and pickled onions. You’re welcome.

Final Thoughts (a.k.a. The Sappy Ending of the Recipe Blog)
We’ve been grillin’ across the Midwest for 15 years, and one thing we know for sure is this: food isn’t just about eating. It’s about memories. It’s about the smells drifting through the yard, the way people hover near the grill even when you tell them to back up, and the moment everyone takes a bite and goes quiet because flavor just knocked their socks off.

So grab your tongs, light up that grill, and turn your backyard into BBQ central. This Rosemary Pork Tenderloin isn’t just dinner. It’s a moment. It’s a vibe. It’s a delicious, herby, slightly sticky, joy-filled moment of Midwestern Grill’n greatness.

And if someone asks for the recipe?

Just smile, wink, and tell them, “Sorry, family secret.” 😉

#MidwestGrilln #MadDogAndMerrill #PorkPerfection #TenderloinTales #GrillItAndTheyWillCome

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Pork Hors d’Oeuvres: The One-Bite Wonder That Puts Meat on a Pedestal

Shrimp Hors d’Oeuvres: Fancy Enough for a Party, Saucy Enough for Mad Dog & Merrill®

Gooseberry Pork Marmalade: When Pork Meets Jelly and the Grill Gets Fancy

Horsey Shrimp Dip: A Dip So Bold, It Bites Back (In a Good Way)

A Tenderloin So Good It’ll Make You Squeal: Rosemary Pork Tenderloin on the Grill

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