Spicy Holiday Sliders

By | Consumption, Dining, Food for thought, Food Styling, Food Trends, Holidays, Photography, Recipes | No Comments

Yes, it’s here, the wonderful and magical holiday season! This year, don’t let that scare you when it comes to cooking…everything else…maybe. It’s cold outside so spice up your holidays with this awesome recipe coming to you straight from the KOR Kitchen!
We suggest an awesome pork slider, like no other, to serve as an appetizer while everyone is waiting for his or her big meal. Give those pork tenderloins a good rub and prepare for your house to smell like deliciousness. Pair with any of your favorite toppings; we suggest using arugula instead of lettuce for that peppery bite!
Check out UnKORked on Friday for a wonderful sweet pairing to this spicy slider.

Chipotle Pork Sliders- Serves four adults / 12 Sliders


1 ea.                     Pork Tenderloin Trimmed (16 oz. approx.)
½ Tbsp.                Chipotle seasoning, dry
½ Tbsp.                Onion Powder
½ Tbsp.                 Garlic Powder
1 tsp.                     Salt
2 tsp.                     Canola or Olive Oil for rubbing the tenderloin
1 cup                     Arugula, washed and spun dry
12 ea.                    Slider Buns
24 ea.                    Dill Pickle Slices (Optional for garnish)


Rub the tenderloin with the oil. Combine the chipotle seasoning, salt, onion powder and season the tenderloin evenly. Marinate for one hour or overnight for more intense flavor.

Adjust an oven rack to the middle position; heat the oven to 400 degrees. Heat the skillet over medium-high flame. Place the tenderloin in the skillet; cook until well browned, about 3 minutes. Using tongs, rotate the tenderloin 1/4 turn; cook until well browned, 45 to 60 seconds. Repeat until all sides are browned, about 1 minute longer. Transfer the tenderloin to a rimmed baking sheet and place in the oven; roast until the internal temperature registers 135 to 140 degrees on an instant-read thermometer, around 10 to 15 minutes.

Transfer the tenderloin to a cutting board and let it rest 8 to 10 minutes. Cut the tenderloins crosswise into 1/2-inch-thick slices.

Assemble the sliders with the buns,arugula and dill pickle slices.

Let us know if you try our recipe and how it goes. Enjoy!


Latitudinal Cuisine™: Greek Tacos

By | Food Trends, Latitudinal Cuisine(TM), Photography, Recipes | No Comments

LatCuisine_TacoCollageTo provide you with an example of Latitudinal Cuisine™, the KOR team spent a Friday afternoon crafting Greek Tacos at the studio! Simply read below for more information about the ingredients we used, and refer to our procedure for general guidelines. We recommend that you adjust this recipe as desired, and hope you enjoy the combination of cuisines as much as we did! Read More

The Mysterious Blackstrap Molasses

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05_Molasses_v2Although uncommonly found in the average American’s pantry, blackstrap molasses is called for in many cookie, cake, and baked bean recipes. This is the thickest, darkest, and most dense form of molasses and is made by boiling sugar cane juice three times. Through this process, remaining sugars have been fully caramelized, which lends the robust and bittersweet flavor to your recipes.

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KOR and the Almond Board Showcase New Concepts at IFT14

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KOR Food Innovation recently partnered with the Almond Board for the Institute of Food Technologists Annual Meeting + Food Expo in New Orleans. We showcased a variety of innovative concepts during the show, including a variation on our now well-known almond crème. It plated like a cultured dairy-like spread not too dissimilar to a cheese spread. As always, all the recipe / formulas can be found at ALMONDS.COM, let us know which are your favorites.

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The Elby’s Cocktail Recipes

By | Beverages, Events, KOR News, Recipes | No Comments

ElbyPunch_FinalRGBAs the Creative Cocktail Sponsor at the 2014 Elby’s, we truly enjoyed rubbing elbows with the best of Richmond’s local food scene. We know that those that tried the “Elby Punch” at the reception loved the full recipe! For those who did not get a chance to attend, we have included the full recipes here for you to try on your own. Cheers!

In order to recreate the “Elby Punch,” please follow the directions below for both the Lemongrass Punch and Orange Oleo Saccharum Ice Cubes.

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Aloha Vegan Salad

By | Food Styling, Food Trends, Food Versatility, Recipes | No Comments

SALAD FINALWith the summer upon us KOR has been inspired once again to create a unique trend-worthy vegan recipe. This fresh and light summer salad is a great replacement for a normally high-calorie, high-fat macaroni salad you may see at any summer barbecue. Keeping health in mind, this salad features fruit, greens, nuts and protein all-in-one. Packed with tropical flavors and Hawaiian inspired ingredients this salad is a meat-less option sure to please all diners. So please enjoy this KOR created vegan recipe made by our culinary team and in-house vegan…you won’t be disappointed!

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Vegan Cauliflower Crust GF Pizza

By | Food Styling, Food Trends, Food Versatility, Recipes | No Comments

RICOTTA PIZZA FINALHere at KOR, we value the benefits of eating a heart-healthy diet. Avoiding saturated fats and high cholesterol foods can be difficult at times, but replacing one of your daily meals with a plant-based entree can make all the difference. Given that more families are starting to participate in meatless Mondays, we have been inspired to create a completely vegan (dairy-, meat-, and egg-free) recipe that is heart-healthy, nutritious, and delicious. Although pizza is normally not gluten-free, we have decided that all diners should be able to have a slice of this popular dish. Please enjoy this one-of-a-kind pizza created by the KOR culinary team and their in-house vegan!

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