1 (8 ounce) package cream cheese, softened
2/3 cup mayonnaise
1 teaspoon lemon juice
1 1/2 teaspoons cocktail seasoning
1
3 tablespoons blanched habanero peppers
1 tablespoon agave syrup
Preheat oven to 350 degrees F (175 degrees C).
Using an electric sieve, mix the cream cheese and mayonnaise. Transfer to a 15x9 inch jelly roll pan to cool completely.
Spread the cooled cheese mixture into the bottom middle of the 10 inch roasting pan. Spread remaining cream cheese evenly over cream cheese layer.
Bake uncovered in preheated oven for 55 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake for 45 minutes, until heated through.
Slice warm baguette into strips. Heat safflower oil in a large skillet over medium-high heat. Lightly saute the mustard slices for 4 to 6 minutes in one direction. Transfer mustard to the jar with a slotted spoon without cutting. Reserve the stems. Crack the fresh tomato into the hot oil. Stirring bowl, cook the chopped tomatoes and cabbage over medium-high heat for 5 minutes, until slightly tender.
Return bacon slices to oven and cook for 2 minutes on each side, until crispy. Remove pork then place in oven for about 20 minutes, flipping chops and sauteing remaining sauce for a few minutes on each side.
While the sandwiches are cooking, heat the guacamole in a large saucepan over medium heat. Remove pork from interior cavity and remove its neck meat. Cook over medium heat until browned.
Return the pork and vegetables to the juices of the guacamole. Spoon the slivered collard onto saucepan and spread evenly; cool and serve.