Hot Sausage Spaghetti with Fennel...

If you've never cooked with fennel, you're not alone. For years, I avoided the bulbous green and white vegetable labeled "sweet anise" because I associated it with black licorice. Who in their right mind would want to taste black licorice at the dinner table?

But then I learned anise and "sweet anise" are two very different things. Anise is a pungent pint-sized herb; while "sweet anise" — or fennel — is a hearty vegetable with a thick, bulbous base and celery-like stems that grow upward to 5 feet tall. It has a sweeter, more delicate flavor than anise.

Fennel's subtle flavor works just fine on its own, but does wonders when combined with other foods. Indeed, fennel's strength may be its power to blend and enhance other flavors. Tuna tastes more tuna-like when cooked with fennel. A simple salad of oranges, red onion and lemon vinaigrette has more zing with the addition of crunchy, raw fennel. Grilled sea bass becomes emblematic of Mediterranean cuisine when stuffed with lemon slices and fennel fronds.

The fennel in the produce section of a grocery store is Florence fennel, or finocchio. On top are fragrant emerald fronds that look much like dill. Below are stout stalks that resemble celery and shoot upward like fingers being counted. The edible white "bulb" is actually not a bulb at all, but tightly stacked leaves that unpack like the base of a celery stalk.

Though all parts of the Florence fennel are edible, the stalks tend to be fibrous, like celery, while the fronds can have an anise intensity that might turn off some people. The thick white leaves of the base offer the most versatile use. When cooked, the leaves become supple; the same way onions lose their firmness, and retain only a faint hint of anise.

If you have never tried fennel as a vegetable, you've almost certainly tasted it in its other form: a spice. The greenish-brown seeds from the variety called common fennel are used to season Italian sausages, meaty stews and rustic breads. When ground up, the spice is used in rubs for fish, pork and lamb dishes and in other spice mixes. Fennel spice also is a key ingredient in Indian curries and is one of the five essential spices in Chinese five-spice powder.

And if all this isn't enough, this versatile vegetable has been used throughout history to cure stomach ailments, help freshen breath and fight weight gain. It also is high in vitamin C.

So if, like me, you've passed fennel by in the produce section, take a second look. It helped make last nights dinner a real treat.



Hot Sausage Spaghetti with Fennel

Ingredients
1 lb. Spaghetti, or other long pasta shape
6 links or patties hot Italian Sausage
3 fennel bulbs
2 lemons
1 tbsp, minced garlic
1 tbsp. Sweet and hot mustard
4 oz. freshly grated Parmesan
½ cup slivered blanched almonds, lightly toasted

Prepare pasta according to package directions, drain.

While pasta is cooking, in heavy 3 quart sauté pan over medium heat, brown sausage whole according to package directions, turning occasionally, about 20 minutes. Transfer to a paper towel to drain, cut crosswise into ¼ -inch thick slices. Return sausage to pan to brown on both sides, turning frequently, about 5 minutes. Transfer to a paper towel. Drain all but 1 tbsp. Drippings from pan and remove from heat.

To prepare fennel, trim stalks to within 1 inch of bulb. Finely chop feathery leaves to yield 1 cup, set aside and discard stalks. Cut off and discard bulb base. Cut bulb lengthwise into halves, then crosswise into ¼ -inch thick slices (about 3 cups).

To prepare fennel gramolata, in a small bowl, grate peel from both lemons, stir in chopped fennel leaves and garlic, set aside. Juice lemons in a separate bowl, stir in mustard and set aside.

Return pan to medium heat. Saute sliced fennel bulb until crisp/tender, about 3 minutes. Remove from heat. Stir in lemon juice mixture and sausage.

In a large serving bowl, combine pasta, fennel, sausage, and Parmesan; toss to mix well. Spoon fennel gremolata and almonds atop. Toss to incorporate just before serving.

Serves 8

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George’s notes:

• Fennel is a highly aromatic and flavorful herb with culinary and medicinal uses. For adults, fennel seeds or tea can relax the intestines and reduce bloating caused by digestive disorders. Also, it is known to improved the milk supply of a breastfeeding mother.
• Gremolata, an Italian garnish of raw, fine chopped garlic, parsley and lemon zest. It's usually sprinkled over slow-cooked braised meats, as in the Italian dish osso bucco, but it makes a good garnish for grilled fish, chicken and pasta too. The variation in this recipe substitutes fennel fronds for the parsley, sliced fennel bulb in place of the garlic, and orange rind in place of lemon.
• To prepare fennel, wash with cold water. Cut off the feathery fronds and tubular stalks; the greenery can be used as a garnish or snipped like dill and added as a last-minute flavor enhancer. Discard the stalks or use the tender, less-fibrous stems for soups, stocks, or in place of diced celery. Reserve the fronds for garnish. Trim the base and remove any discolored layers. Usually the outer layer of the bulb should be discarded, as it can be stringy and tough (save it for stocks). Cut the bulb in half lengthwise. If there’s a large core at the base, remove it with a small paring knife. Cut the fennel into wedges through the core end (this will hold the slices together), or cut crosswise into thin slices. Fennel can also be shaved into paper-thin slices with a vegetable peeler.

Bread Pudding Muffins...

Bread Pudding Muffins are a delicious way to use leftover stale bread. Not only do they have the wonderful flavor of bread soaked in a cinnamon flavored cream, but they also contain chunks of apple, slivers of lemon zest, and plump raisins.

The interesting part about this Bread Pudding Muffin recipe is that instead of baking the bread pudding in one large roasting pan it is baked in individual muffin tins. This makes for a very nice presentation.

What a perfect way to start the day.

A good English friend has told me it is very common all over the UK, for most kitchens to have a bowl sitting on the counter to collect leftover bread. Once the bowl is full the bread is used to make a rich and creamy bread pudding. What makes a bread pudding perfect everyday fare is that it does not use fancy ingredients; just bread, milk or cream, sugar, eggs, and some flavoring ~ like vanilla and cinnamon. And any leftover bread can be used; like French, Italian or even croissants. You can leave the crusts on or take them off. My favorite is the more sturdy French bread, crusts left on, that doesn't have too thick of a crust.

I came across this recipe some months ago and thought I'd give it a try. Since bread pudding is one of my all-time favorite desserts ~ see my recipe for Chocolate Bread Pudding ~ at first I was a bit apprehensive about a muffin. Let me tell you, these are moist & delicious. So, give them a try...

Bread Pudding Muffins
adapted from Marcy Goldman's "The Best of Better Baking"

Ingredients:
7 cups of bread cubes, cut into bite sized pieces *
1 cup half & half
1 cup milk
4 large eggs, lightly beaten
⅔ cup granulated sugar
2 teaspoons pure vanilla extract
6 tablespoons unsalted butter, melted and cooled
⅓ cup all purpose flour
½ tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 tablespoon grated lemon zest
½ cup raisins or dried cranberries
1 small Granny Smith apple, peeled, cored, and diced



Preheat oven to 350 degrees F. Place rack in the middle of the oven. Butter well or spray with a non stick vegetable spray a 12 muffin tin.

Place the bread cubes in a large mixing bowl and add the cream and milk. Let stand for five minutes. Then stir in the beaten eggs, sugar, vanilla, and melted and cooled butter.

In a separate bowl, combine the flour, baking powder, salt, ground cinnamon, and lemon zest. Stir this mixture into the bread cube mixture and then fold in the raisins and apple chunks.

Evenly divide the mixture among the 12 muffins cups, using two spoons or an ice cream scoop. Place the muffin tin on a parchment lined baking sheet and place in the oven. Bake for about 25 to 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool.

Makes 12 regular-sized muffins

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George’s notes:

• Bread pudding is a common dessert made with stale bread, soaked overnight in milk, eggs, sugar and vanilla. It is then drained and baked in the oven in a water bath, then covered in a bourbon whiskey, rum or caramel sauce and sprinkled with a dusting of sugar.
• Bread pudding made its appearance in the 13th century known as "poor man's pudding." These early bread puddings were made with water instead of cream or milk, making them inexpensive to create.

Cheddar Olives...

When planning a cocktail party, I always make sure to have one "straight-from-freezer-to-oven" recipe, and I usually make an extra batch. You can keep refilling the tray as long as you need to, and any leftovers stay in the freezer for the next party. There's only one problem ~ with this favorite hors d'oeuvres, there are never any leftovers. Ever! No matter how many I make.

Even when I've quintupled this recipe for a cocktail party, they were all gone before the party was over. People just can't get enough of the warm, cheddary, slightly crumbly pastry enclosing a juicy olive.

It comes together in a snap - a single recipe probably takes about 20 minutes or less to get in the oven. Obviously, the more you make, the longer it will take, but once you've got the dough made, rolling the olives is pretty mindless. This is an old southern recipe - you'll find versions of it in many cookbooks.

Cheddar Olives

Ingredients:
8 to 10 ounce jar of pitted green olives, either pimento stuffed or plain.
1 cup sharp Cheddar, shredded
2 tablespoons unsalted butter, softened
½ cup all-purpose flour
¼ teaspoon cayenne*

Preheat the oven to 400 degrees F.
Drain the olives well, and dry them completely with paper towels. Set aside.
Combine the other ingredients in a bowl and mix well until a dough forms. You can kneed it with your hands, if necessary, until it has the consistency of play-dough.



Pinch off a small amount of dough, flatten it, and wrap it around a dry olive. Being careful not to squeeze the olive, pinch off any excess, then roll it in your hands until smooth. Continue until all the olives are covered.

Bake for 15 minutes, or until golden brown. OR freeze, wrapped tightly, and they will last for months. Bake straight from the freezer for 20 minutes.

* I prefer the cayenne, but in a pinch I've made it with paprika and it was just as good! You just want a little something in there to cut the richness.

Serve immediately.

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George’s notes:

• Cocktails are the centerpiece of many celebrations. Throwing a cocktail party is an easy way to commemorate any occasion or milestone. Best of all, you never need an excuse to host a cocktail party. It's the perfect "just because" gathering to catch up with friends.
• Stock your bar with these staples so you never have to worry about not having the cocktail your guest might want.

Liquor
Vodka ~ 2 bottles, including flavored ones. Vodka is always a safe bet because you can serve it on the rocks and it mixes well with any kind of juice, soda, or tonic.

Gin ~ 1 bottle for old-school martini lovers and tonic drinkers will do the trick.

Tequila ~ It’s the prime ingredient of margarita and 1 bottle will do the trick.

Rum ~ 1 bottle to make delicious drinks with sodas or fruity flavored mixers.

Whiskey ~ consider this a broader category that includes bourbons and scotches and an at home bar is complete with 1 bottle.

Beer, red and white wine ~ Have all three on hand is best, but not a must. I usually have two types of beers and one type of each wine, thus introducing a new vineyard tasting and encouraging conversation among my guest.

Mixers
Soda ~ Tonic, Coke and diet versions, club soda, and fancy flavors, like cream vanilla flavored soda.

Juices ~ Orange, cranberry and grapefruit juices as well as vegetable juices like cucumber or tomato. Also remember lemon and lime juice.

Flavored Mixes ~ Liquor is always enjoyable when you had a tasty flavor to it and store brought mixes like pina colada, daquiri, margarita are a relatively inexpensive and easy thing to keep on hand.

Garnishes
Garnishes can be pretty much anything, but always keep the basics like olives, cherries, lemon and lime wedges, and sliced fruit on hand.

Rice...

Plain "steamed" rice invites a world of accompaniments. It is the sidekick for fried chicken in much of the South; where it's covered with the gravy made with pan drippings. Many of the famous sautéed and stir-fried dishes of the world would be incomplete without rice, yet it's amazing how many good cooks and restaurant chefs serve tasteless instant and converted rice.

My mother makes the best rice I know. She says nothing could be simpler to prepare than a pot of perfectly steamed rice, cooked so that each grain stands separately. Her secret is to never stir the pot with a spoon. A pot of rice can be flavored any number of ways by using stock instead of water or by adding chopped herbs, tomatoes, sautéed aromatic vegetables, nuts, or lemon zest. Here is her basic rice recipe.



Rice

Ingredients:
1 quart water
½ teaspoon salt
2 cups long-grain white rice

At least 30 minutes before you plan to serve, bring the water to a boil in a 2-quart pot that has a tight-fitting lid. Add the salt and the rice. Stir once with a fork to distribute the rice evenly, but do not stir it again. Lower the heat to medium and cover the pot.

Adjust the heat so that the rice simmers ~ bubbles just barely break the surface, but no more than simmers. Cook covered for exactly 13 minutes, never lifting the lid.

Turn off the heat and let the rice stand, still covered, for another 12 minutes to steam. Leave the pot alone until you're ready to serve the rice.

To serve, lift the lid and fluff the rice with a large fork, never a spoon, This way you would be further separating the grains, which should be all but dry.

Serves 6

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George’s notes:

• Rice is not native to the Americas but was introduced to the Caribbean and South America by European colonizers at an early date with Spanish colonizers introducing Asian rice to Mexico in the 1520s.
• In 1694, rice arrived in South Carolina, probably originating from Madagascar. Today, people can visit the only remaining rice plantation in South Carolina that still has the original winnowing barn and rice mill from the mid-1800s at the historic Mansfield Plantation in Georgetown, SC.

Granola Bars...

Granola bars are an excellent snack for any time of the day, but they can be expensive to purchase and some bars contain ingredients health-nuts would prefer weren't included. I usually make my own homemade Granola Bars twice a month. That way I will have a healthy alternative to reach for any time I please and it saves me money.

A few weeks back, I posted my own homemade granola, so for this recipe I use that and adapted Ina Garten’s Homemade Granola Bars recipe from “The Barefoot Contessa ~ Back to Basics” to get the right binding agent consistency and proper baking time. It works perfectly and I recommend these nutritional easy bars for your healthy snacks & quick breakfast treats.



George’s Granola Bars

Ingredients:
3 tablespoons unsalted butter
⅔ cup honey
¼ cup light brown sugar, lightly packed
1½ teaspoons pure vanilla extract
¼ teaspoon kosher salt
4 cups Granola ~ your style

Preheat the oven to 3o0 degree F. Butter an 9 x 13 -inch baking dish and line it with parchment paper.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the 4 cups of granola mixture and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan.

Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into bars. Serve at room temperature.

Makes 12 to 16 bars

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George’s notes:

• Granola was invented in Dansville, New York, by Dr. James Caleb Jackson at the Jackson Sanitarium in 1863. The granola was manufactured from dough that was rolled into sheets and baked. The dried sheets were then broken into pieces, baked again, and broken into smaller pieces.
• Granola was composed of Graham flour and was similar to an oversized form of Grape-Nuts. The same flour used to make graham crackers and pie crusts, among other things.

Ravioli Lasagna...

Lasagna, when properly made, is a feast for the senses. The sight and smell of a cheesy, bubbly lasagna coming out of the oven has been known to make the knees of strong men go a little wobbly at times, and the diabolically addictive layering of flavors has been responsible for more than a few loosened belts. Unfortunately, while truly wonderful, a proper lasagna is also time-consuming and surprisingly expensive to make. This version uses ravioli, which combines the pasta and ricotta in one step, and uses a jar sauce to save time. I kept it pretty basic, but there’s a lot of room for making this recipe your own, depending on what you like or what you have at hand. You can use ground turkey or chicken in place of the ground beef, and even toss in some smoked sausage or bacon. This lasagna goes together very quickly, feeds a crowd economically and will satisfy your lasagna longings in no time flat!

I have also submitted this recipe to Presto Pasta Nights which was started by Ruth Daniels at Once Upon a Feast - Every Kitchen Tells It's Stories. I understand that this is week #148 of the Presto Pasta Nights series ~ that is amazing work, Ruth! This week's guest host is Chaya at Sweet & Savory, so give her site a look. She always has some creative treats in healthier eating and in new methods of cooking.



Ravioli Lasagna

Ingredients:
1 lb ground beef
2 large cloves garlic, minced
1 - 26 oz jar quality pasta sauce
½ cup water
1½ lb whole milk mozzarella, grated
¼ cup minced fresh parsley
¾ cup grated Parmesan cheese
2 - 25 oz packages frozen cheese ravioli

In a large pot, set 6 quarts of salted water on to boil.

Meanwhile, cook the ground beef with the garlic in a large saucepan until just done, breaking the beef into small pieces as it cooks. Drain off the excess oil and stir in the sauce. Shake ½ cup of water in the sauce jar and pour the water into the saucepan. Cover and bring to a simmer.

Preheat oven to 350 degrees F. Mix together the cheeses and the minced parsley and set aside.

Cook the ravioli according to package directions; drain and rinse.

To assemble: Coat a 9 X 13 inch baking pan with cooking spray and spoon a little sauce in the bottom. Place a single layer of ravioli in the pan, overlapping slightly; then top with a third of the remaining sauce and a third of the cheese/parsley mix. Repeat the ravioli/sauce/cheese layers, adding some additional grated cheese to the top layer, if you wish.

Bake at 350 degrees F for 40 minutes. Remove from the oven and let rest for 10 minutes.

Serves 8
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George’s notes:

• The history of ravioli is quite old. The earliest evidence we have of ravioli in the Mediterranean is found in the statutes of the Cathedral of Nice in 1233, which report of crosete sui rafiole' ~ “a ravioli pie.”
• 15th century Italian Ravioli recipe: "Ravioli ~ Get a pound and a half of old cheese and a little new creamy cheese, and a pound of porkbelly or loin of veal that should be boiled until well cooked, then grind it up well; get well ground fragrant herbs, pepper, cloves, ginger and saffron, adding in a well ground breast of capon, and mix in all of this together; make a thin dough and wrap nut-sized amounts of the mixture in it; set these ravioli to cook in the fat broth of a capon or of some other good meat, with a little saffron, and let them boil for half an hour; then dish them out, garnishing them with a mixture of grated chreese and good spices." ---The Neapolitan Recipe Collection, Cuoco Napoletano

Fried Chicken & Corn Pudding

When Mrs. Wilkes opened a small Savannah, Georgia boarding house way back in 1943, there was no way she could have possibly known that same establishment would be operating nearly 67 years later. It has been a long and storied journey for the “Queen of Home Cooking.” During those many years of serving fried chicken and legendary Southern hospitality, Mrs. Wilkes has fed more folks than anyone dares to guess.

One of my favorite cookbooks is written by southern food guru and writer, John T. Edge, who has capture many of her classic recipes for future generations to savor in “Mrs. Wilkes’ Boardinghouse Cookbook”. This book combines recipes and memories of the 95 year-old matriarch of a true Southern culinary landmark.

Visitors to Mrs. Wilkes’ Boarding House are seated family-style at oversized oak tables covered with an array of country cooking - soft whorls of mashed sweet potatoes, black-eyed peas swimming in potlikker, creamed Irish potatoes spiked with mustard, collard greens, squash casserole, creamed corn, stewed okra; and platter after platter of crusty fried chicken, chicken and dumplings, and rosy, country-cured ham. And Mrs. Wilkes would give grace before anyone touched the first bite. After all, she would say, “your belly is about to have a religious experience!” The fried chicken is especially heavenly. “If the Colonel made it so good” joked Mrs. Wilkes, “he would have been made a general.”

If you wish to enjoy a mid-day meal at Mrs. Wilkes’ Boardinghouse, I suggest you get there early. Reservations are not accepted and the lines at noon can sometimes extend a block or so down the street. Although they do virtually no advertising and there is no visible signage out front, this place is not exactly a big secret any more. But believe me, it is well worth the journey to and a brief 15-30 minute wait under the shady live oaks that line the sidewalk. The restaurant, located in Savannah’s historic district, is open Monday - Friday for breakfast and lunch. Call them at 912 232-5997 or visit Mrs. Wilkes online at www.mrswilkes.com ~ dress is casual.

Yesterday, I prepared two of my favorite dishes from this renown Southern culinary restaurant and here there are...

Mrs. Wilkes’ Fried Chicken
from Mrs. Wilkes' Boardinghouse Cookbook

Ingredients:
1 (2½ -pound) fryer, cut up
Salt and pepper
2 tablespoons evaporated milk
2 tablespoons water
All-purpose flour
Vegetable oil

Sprinkle the fryer with salt and pepper. Pour the milk and water over the fryer and marinate for about 10 minutes. Dip in a bowl of all-purpose flour. Shake off the excess flour. Heat oil to 300 degree F and deep-fry or heat oil to medium and panfry the chicken. Make sure the chicken is covered with oil at all times. Fry until golden brown.

Serves 4 to 6

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Mrs. Wilkes' Corn Pudding
from Mrs. Wilkes' Boardinghouse Cookbook

Ingredients:
1 lb can cream style corn
1 tablespoon sugar
1 teaspoon salt
2 tablespoons flour
3 eggs, well beaten
2 tablespoons melted butter
1 cup milk

Mix in order given, pour into well greased casserole. Bake at 350 degree F for 1 hour.

Serves 6 to 8

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George’s notes:

• In 1943, Mrs. Wilkes bought a nondescript turn-of-the-century boardinghouse with a modest goal: to make a living by offering comfortable lodging and southern home cooking served family style in the downstairs dining room. Her reputation was strong and business brisk from the beginning, but it was the coverage in Esquire and the New York Times, and a profile on David Brinkley's evening news that brought southern food lovers from all over the world to her doorstep.
• The line now snakes out the front door and onto the street, where along with the locals and visitors, it is not uncommon to find former President Jimmy Carter or Alton Brown, among other familiar faces, waiting for their turn at Mrs. Wilkes' table.
• Mrs. Wilkes's Boarding House is one of those "1,000 Places To See Before You Die" kind of places.
• One diner's instructions on how to find Mrs. Wilkes': "Walk along West Jones Street until you smell fried chicken."
• The two photographs were taken several years ago when I stopped by Mrs. Wilkes for lunch. I might add, it was one of the best meals I have ever eaten.

Strawberry Almond Bars...

Over the weekend, I wanted something sweet. So I found this recipe, given to me in the early '80s by a dear friend who lived in the same apartment building in New York City. Everyone seems to have it but the filling is usually apricot. I've never come across a recipe like this, using Solo Almond and Strawberry filling. The almond, while very sweet, seems to cut the richness of the dough. This recipe is definitely party size, but it can be cut in half with no loss in quality. I have never tried to freeze these bar cookies, so I do not know how they would be, if you did.



Strawberry Almond Bars

Ingredients:
2 cups butter, softened
2 cups sugar
4 large egg yolks
4 cups flour
2 cups chopped walnuts or pecans
1 8-ounce Solo Almond Paste
1 12-ounce Solo Strawberry pie filling
Confectioners' sugar

Preheat oven to 325 degrees F.

In a large bowl, cream butter and sugar until light and fluffy. Add yolks and mix well. Add flour and nuts and mix until well incorporated.

Divide dough in half. Wrap half in plastic and put in freezer while you make the base. Pat the remaining half of dough into a 15 ½ inch by 10½ inch jelly roll pan with slightly dampened hands, if necessary. Spread almond paste over surface to within ¼ -inch of edges. Top with strawberry filling and spread in the same way.

Remove dough from freezer and using a large grater; grate the dough evenly over entire surface of filling. Bake for 45 minutes to 1 hour or until golden brown.

Cut into 9 horizontal rows and 6 vertical rows (to make 54 bars) while still warm but cool completely in pan. Dust with confectioners' sugar and transfer bars to paper cups and a pretty serving tray or store tightly covered.

Makes about 54 bars

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George’s notes:

• You may substitute any brand pie filling, but I have always used Solo, as Caroline instructed in her original recipe.
• I have served these delectable bar/cookies cut in larger squares, served with a scoop of vanilla ice cream, as a dessert after a dinner.

Scrapple...

It has been said, “To each, their own” - local tastes differ by regions.

If you look at the picture to the right, you'll see a platter of a substance that looks like sausage. At the mere mention of this product people have been known to shudder, gag, and deny its right to exist.

I am speaking of Scrapple ~ traditionally known as a Pennsylvania Dutch dish made of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. The meat is finely minced and seasoned typically with sage, thyme, savory, black pepper and others spices. Scrapple is best known as a regional American food of the Mid-Atlantic States.

Unless you are from this area, you possibly have never even heard of scrapple - and when I first did, I thought it was a joke. Turns out people actually eat that stuff...

Some people confuse its name with the word scraps, but scrapple was never made from scraps, i.e., defined as waste. At the time the name was given to the then new pork product. It meant small bits or pieces, leftovers or "remnants of value".

It's for this reason that scrapple is looked upon with much disdain. It is of my own opinion that those who do the disdaining have never sat down and actually eaten the stuff. It is typically eaten at breakfast in place of other pork products ~ such as bacon or sausage. It is often cut into thin slices, fried until the outsides form a crust.

Scrapple tasted so good, was so easy to serve in so many different ways, that it soon became a favorite dish, growing in popularity as the country grew. Benjamin Franklin refers affectionately to Philadelphia's scrapple in his first writings. George Washington's cook was Pennsylvania Dutch, and the first President's fondness for scrapple lasted his life-time.

What does scrapple taste like? Think bacon and sausage mixed with corn meal, and you'll have a good start. Typically salty like most cured pork products with a fair amount of pork fat mixing ever so lovingly in the corn meal. Depending on who makes it, you can taste everything from sage and Hungarian paprika, to the more basic salt and ground pepper. It's one of those dishes that you have to taste before you truly understand just how good it is. I am one that loves Scrapple ~ lightly fried and serve with scrabbled eggs with crispy toast.

It was a great way to start the day...

Ingredients:

"Everything but the squeal"

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George’s notes:

• Scrapple is probably the first All American pork food. It was "invented" in Chester County, Pennsylvania's oldest settlement--and was the logical result of thriftiness and love of good eating that characterized Chester's early Dutch settlers.
• Vegetarian scrapple, made from soy protein or wheat gluten, is offered in some places. It tends to be sweeter in flavor than typical meat scrapple.

Stuffed Butternut Squash...

This incredible savory dish is based on a recipe by my friend Sue, who is a very talented cook & photographer. It's highly adaptable, but the principle is simple - the squash is baked whole, then the flesh is scooped out and mixed with a few tasty ingredients before being returned to its shell for a final baking. It's ripe for experimentation, and children will enjoy inventing variations. I've included two suggestions at the end.

Stuffed Butternut Squash

Ingredients:
1 large butternut squash or 2 small ones
1 garlic clove, finely chopped
¼ cup butter
A little olive oil
½ cup walnut halves
~ lightly toasted and very coarsely chopped
7 ounce blue cheese, crumbled into lumps
2 teaspoons chopped thyme leaves
Salt and black pepper
1 tablespoon honey



Preheat the oven to 375 degrees F.
Clean the outside of the squash, then cut it in half lengthways, and scoop out the seeds. Place in an ovenproof dish, put some garlic and a nut of butter in each cavity, brush with oil, season well and bake for an hour, until the flesh feels very tender to the tip of a knife.

Scoop the flesh and buttery, garlicky juices into a bowl, leaving a ½ -inch thick layer of flesh attached to the skin, so it holds its shape. Roughly mash the flesh. Keep back a few bits of walnut and cheese, and fold the rest into the mash, along with the thyme and more seasoning. Spoon back into the squash halves, scatter on the reserved cheese and nuts. Drizzle the merest trickle of honey on top, and bake for 15 minutes, until the cheese is bubbling.

Serves four

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George’s notes:

• Chop four rashers of smoked, streaky bacon into ribbons and fry until crisp. Stir into the mash with ¼ cup grated gruyère and lots of black pepper. Top with grated gruyère before returning to the oven.
• Add a teaspoon each of finely chopped basil, thyme and oregano to your mash, stir in a tablespoon or two of crème fraîche and season very well before returning to the oven.

Margarita Grouper...

In my quest to eat more fish and seafood, I'd have to say a fresh grouper filet is my absolute favorite. It is a mild fish and this recipe will entice even those who don't like fish to make it a favorite. This recipe is super easy and can be served with a minimum preparation and cooking time.

Grouper is a firm white fish found in coastal waters of the Atlantic and the Gulf of Mexico. The average size of a grouper ranges from 5-15 pounds. This fish is a member of the sea bass family and lends itself to a variety of cooking methods ~ grilling, broiling and poaching ~ due to its firm texture. In the Caribbean, the giant grouper is the most common; other delicious varieties are found near the Florida coast.



Margarita Grouper
adapted from an entrée at The Crow's Nest Venice, FL

Ingredients:
4 6-ounce grouper fillets
⅓ cup tequila
½ cup orange liqueur
¾ cup fresh lime juice
1 teaspoon salt
3 cloves garlic, peeled and chopped
4 tablespoons olive oil
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeno, seeded and minced
4 tablespoons chopped fresh cilantro
1 pinch white sugar
salt to taste
1 tablespoon olive oil
ground black pepper to taste

Place fillets in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Reserve ½ cup marinade and set aside. Pour remaining marinade over fillets; cover and refrigerate for ½ hour turning the fillets once.

For the salsa: combine the tomatoes, onion, jalapeno, cilantro, and sugar in a medium bowl; season to taste with salt and set aside.

Preheat your grill pan on medium-high heat. Remove fillets from marinade, brush tops with oil and season with black pepper. Grill fillets for 4 to 5 minutes per side until center is opaque and meat flakes easily with a fork.

Transfer fillets to serving plates. In a small saucepan, heat reserved marinade to a simmer; remove from heat and set aside. Drizzle warm marinade over the fillets and serve with salsa.

Serves 4

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George’s notes:

• If you can't find grouper, substitute red snapper or cod fillets.
• The skin of the Grouper should be removed prior to cooking due to its strong flavor.

Chowders...

Most of us think of chowders as heavy fare, suitable for hunkering down ~ while a winter storm rages outside. In fact, that is exactly how American chowder started in the fishing camps of New England.

But there is no real reason chowders should be limited to a particular season. The word, actually, can be applied to any thick, rich soup containing large pieces of substance. ~ I also think, despite the claims of some who prefer Manhattan Chowder, that chowder is typified by the inclusion of milk or cream, which automatically provides richness.

Given such a simple definition, chowders can take advantage of whatever ingredients you have on hand. Potatoes and cheese are good choices in the winter. Hard squashes like acorn and butternut make delightful fall chowders. A couple of years ago, I had an incredible tomato chowder in August, and fresh corn chowder is hard to beat. And given the season's notorious unpredictability, heartier chowders that warm your bones still may find a welcome place at the table on days when a cold snap catches you by surprise — as it did in some parts of the country last week.

The origin of the word "chowder" is somewhat ambiguous. Most authorities, including the Oxford English Dictionary, assert it originates from the French term faire la chaudiere, which literally means "make something in a cauldron." Others claim the word is from the Old English word jowter, which refers to a fish peddler.

The first chowders were based on seafood: miscellaneous fish, cod, oysters, shrimp, crab, clam and even lobster, which was once known as a poor-man's food. Until the 20th century, seafood of all sorts was cheap and plentiful in New England, and chowders were made of whatever was in the day's catch or could be collected on the shores.

Because of the abundance of clams — and their ready accessibility to anyone, fisherman or not — New England clam chowder became the ideal example for chowders. It is a lusciously thick, creamy broth with chunks of clam, potato and onion.

From its beginnings in New England, chowder spread westward across the continent, and was modified and adapted along the way. Potato chowder, corn chowder and potato-corn chowder are the most common variants, but chowders made of mixed vegetables, kale and spinach have also popped up.

Chicken chowder, usually mixed with corn, potatoes or both, also is common. And when chowder reached the West Coast, salmon chowders became popular. One of my favorite chowder variations is cheddar chowder, which is made by cooking bacon, browning onions in the bacon fat with some flour, then heating cream and milk, and melting sharp cheddar into the mix.

Most of the New England clam chowders I've eaten have been either too thin or thickened with a roux, which can give chowder a gravy-like character. I prefer a soup with the consistency of half and half.

An old chowder-head taught me to put oyster crackers in a plastic bag, pound them into fine crumbs with a beer bottle, and use them to thicken the chowder. This works beautifully with clam chowder. Unlike many soups, chowders have few ingredients, so there is no place for subtlety. Chowder should step up to you and look you squarely in the eye with no hesitancy or hidden agenda. And because there are so few components, they should be the best and freshest you can find. You can't hide poor ingredients in these simple bowls of honest fare.

This is an old favorite of mine with a history nearly as long as that of chowder itself. It makes a hearty winter dish, by highlighting the deep, earthy flavors of new potatoes. However hard you scrub the potatoes, you'll still taste the earth they were born in, and that's the way a potato should taste. There's a reason the French call them pommes de terre, or apples of the earth.

New Potato Chowder

Ingredients:

6 strips bacon

1 medium onion, coarsely diced

3 cups chicken broth

1 pound mixed baby potatoes, cut into ½ -inch dice

1 teaspoon salt

1 cup heavy cream

1 teaspoon ground mustard

Additional salt and pepper to taste

In a large soup pot, cook bacon over medium-low heat until semi-crisp. Drain bacon, chop coarsely and reserve for garnish. Pour off all but 2 tablespoons of grease.

Add diced onion and cook until it begins to brown. Increase heat to high, add a bit of chicken broth and deglaze the pot. Add remaining chicken broth and bring to a boil, reduce heat to medium, add potatoes and salt, and simmer until potatoes are tender, about 10 minutes.

Remove 1 cup of potatoes and mash thoroughly with a bit of the stock to loosen them up, then stir back in along with the heavy cream and mustard, and return to a simmer.

Adjust seasonings and serve, garnished with chopped bacon.

Serves 6

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George’s notes:

• When most of us think of chowder, New England-style fish or clam chowder is what comes to mind, but they are only two of the dozens of home-style chowders you can make from this book. Once you discover the diversity of ingredients you can cook into a chowder and see the scope of styles and colors open to you, you will wonder how we ever came to think there were only one or two chowders in the world.
• Authentic chowder is characterized by generous chunks of local seasonal ingredients served in a moderate amount of broth. Another basic characteristic of chowder is its ease of preparation—even chowders that take more than an hour to make don't require anything more than keeping an eye on the pot. A big pot of chowder is perfect for a large gathering of family and friends, and because chowder truly is best when made ahead, you'll have plenty of time to enjoy your company.

Mushroom Lasagna...

Lasagna is comfort food at its best, because of the unique combination of ingredients and flavors that go into the dish. We all have a lasagna recipe that we use as our base and tweak and revise as our taste change.

A month or so ago, I was invited to a birthday bash at a friend's house and asked to bring a dish to contribute to the dinner, so I immediately thought of lasagna. At the party, the table groaned with beautiful entrées, creative salads and appetizing desserts, but my simple platter of pasta emptied the fastest. Just last week one of the other guests who had been at that party asked me if I would bring "that mushroom pasta dish" to their potluck dinner. Unfortunately, I'm not going to be in town, so I thought I would share it here.

I love to participate in the process of sharing recipes, because of the creative differences we all add to the food we eat. I like to think that other cooks all over the world, making their interpretations of the same basic recipe, passing them on and making the food we eat endlessly interesting.

Here is my interruption of lasagna:



Mushroom Lasagna

Ingredients:
6 - 8 ounces fresh mushrooms (morels, chanterelles, oyster, etc.)
1 cup heavy cream
1½ cup reduced low-sodium chicken stock, preferably homemade
3 tablespoons butter
2 tablespoon flour
¼ cup white wine
salt and pepper to taste
1 clove garlic, minced
¼ cup parsley, minced
Parmeggiano-Reggiano, shredded
pinch fresh nutmeg
½ pound flat lasagna
white truffle oil (optional)

Add the cream into the stock mixture and warm in a small saucepan.

Melt 2 tablespoons of the butter until it foams. Add flour and make a roux, stirring, for about a minute until it just starts to darken in color. Add stock/cream mixture and stir in the nutmeg. Simmer sauce 1 hour in a double boiler until it coats the spoon nicely. Remove from heat and set aside.

Sauté the mushrooms in the remaining 1 tablespoon butter on medium high heat, stirring constantly. When the mushroom color begins to deepen and they dry out a bit, add additional and the wine. Raise heat and briskly reduce the liquid to a syrupy glaze on the mushrooms, stirring occasionally. Add the garlic and most of the parsley and stir a few times over heat and then remove from heat and set aside.

Preheat oven to 350 degree F.

Break up the sheets of pasta into irregular pieces and cook the pasta al dente.

Scrape the mushrooms into the cream sauce, give it a stir and correct the seasoning. Drain the pasta well and mix it with the sauce in a buttered casserole dish. Sprinkle with the cheese, drizzle with truffle oil, and bake 15 - 20 min or more until browned and crusty on top. Garnish with remaining parsley and serve immediately, with additional cheese on the side.

I usually serve this with a salad, crusty bread and a glass of Merlot for a simple supper, but for a more elaborate meal it would make a nice pasta course in front of beef tenderloin or other meat entrées.

Serves 6

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George’s notes:

• You may assemble this recipe, but not bake ahead of time. Just keep refrigerated. Allow to come to room temperature before baking, or extend the baking time, and give the pasta a good toss with tongs to be sure it's well coated with the sauce before baking.
• Although the lasagna is generally believed to have originated in Italy; but the recipe was featured in the first cookbook ever written in England, leading to an urban legend that the dish originated in the British Isles.

Glazed Carrots…

My favorite thing to do with carrots, besides just munch on them raw, is to cook them with this interesting little recipe I picked up off an episode of Alton Brown’s Good Eats some years back. It's become a staple side dish for Sunday night dinners, but it's equally tastey for any occasion. Ginger ale is not the first thing I'd think to glaze my carrots with, but try it -- I find it works wonderfully, providing the perfect amount of sweetness without being overbearing. The carrots turn out tasting more essentially carroty than any raw carrot, so of course I love them. It's a pretty simple recipe and certainly worth the trouble if ever you're in the mood for carrots.



Glazed Carrots

Ingredients:
7 medium-sized carrots, cut
2 tablespoons butter
A pinch of kosher salt
1 cup of ginger ale
½ teaspoon of chili powder
1 tablespoon of freshly chopped parsley

Cut your carrots into even slices ~use a mandolin if you have one to get perfectly even cuts.

Heat the carrots with the butter, salt, and ginger ale on medium-high, covered, for 5 minutes. Add the chili powder and turn the heat up to high, gently stirring occasionally ~ if you're too rough with them, they'll break apart. Cooking them for 4 to 5 minutes -- until the liquid is nearly cooked down.

When the carrots are just tender, barely resisting the advances of a paring knife, take them off the heat and toss them with the parsley.

Serves 4

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George’s notes:

• Carrots have many important vitamins and minerals. They are rich in antioxidants Beta Carotene, Alpha Carotene, Phytochemicals and Glutathione, Calcium and Potassium, and vitamins A, B1, B2, C, and E, which are also considered antioxidants, protecting as well as nourishing the skin. They contain a form of calcium easily absorbed by the body. Finally they also contain Copper, Iron, Magnesium, Manganese, Phosphorous.and Sulphur - better than a wonder drug!!
• Carrot is also helpful in the following cases: Obesity, poisoning of the blood, gum disease, insomnia, inflamed kidney, liver, gallbladder, Alzheimer's disease, colitis, ulcer and painful urination. Carrots are one of the richest sources of Vitamin A. Carotene present in this vegetable gets converted into Vitamin A by our body. It is indeed amazing that a mere 100grams of carrot supplies around 11,000 milligrams of vitamin A.

Coq au Vin...

First a little about the name… Coq is the French word for "cock" ~ as in rooster, or male chicken. Vin is French for "wine" and "au" is French for "of the". Consequently, "Coq au Vin" literally translates as "Cock of the wine". However, as literal translations are not that meaningful, a better translation would be "Cock cooked with wine".

Until the 20th century it was common for rural families to have some chickens, for eggs and meat, and a rooster. The rooster would be kept until it was too old to perform its duties, at which time it would be killed and eaten. However, by this time the meat would be hard and stringy, so cooking it slowly in wine would tend to soften the meat and make it more edible. As such, the recipe has historically been considered "peasant food" as the well-off would be able to afford a better cut of meat which would not require slow cooking in wine in order to be edible.

When looking at a delicious meal placed before you, what does say; does the ingredients belong together, does the recipe ring true? Or is it, like so much modern cooking, a mess of ingredients that are out of sync and have no affinity with one another. I love a recipe that really works, where you feel there is something absolutely right about it. Where the cook has remained true to the dish, to its provenance, its history and its soul.

I feel that way about Coq au Vin. The story is there for all to read. The chicken, the garlic, the bottle of wine, the long, slow cooking time. Here is my all time simple recipe from The Taste of France cookbook.



Coq au Vin

Ingredients:
2 cups merlot
4 ounce dried porcini mushrooms
12 button mushrooms halved
2 leeks, white part only finely chopped
4 shallots, finely diced
3 large garlic cloves chopped
½ tablespoon each: butter and olive oil
4 strips smoked bacon, fat trimmed
4 sprigs of thyme leaves chopped
Salt and pepper to taste
8-10 chicken thighs with bone and skin

Soak porcinis in ½ cup warm water until soft, reserve soaking water. Chop mushrooms finely. Simmer 1 ½ cups of the wine in a saucepan until slightly reduced by ⅓. Chop bacon finely. Trim excess fat from chicken, season with salt and pepper, place in a deep sauté pan and brown pieces until skin is crisp, remove from pan and drain fat.

In the same pan, melt butter and oil; add bacon, shallots, leeks, garlic, and mushrooms. Sauté until soft, then add reduced wine and porcini water simmer for 2 -3 minutes. Add chicken, skin side up, and sprinkle with thyme. Cover and simmer over low heat for 30 minutes, remove lid, add ½ cup wine and simmer for 15 minutes more until chicken is very tender. Serve with your favorite mashed potatoes and a green tossed salad.

Serves 4-6

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George’s notes:

• The origin of the recipe is unknown. Various legends trace coq au vin to ancient Gaul and Julius Caesar.
• What is known is that the recipe is very old (at least 400 years) but did not become popular until the early 1900s. Since then it has become one of the best known French recipes, both within and outside of France.

Lemon Cheesecake...

I absolutely adore cheesecake, and have eaten many different kinds, but I had never tried a lemon cheesecake. Recently, I've been on a bit of a lemon kick ~ ever since my mother made her incredible “Bake Sale Lemon Bars” during the holidays.

This cheesecake does take a few hours, but the hands on time is quite minimal, and it was extremely easy. It consists of a crust made from Animal Crackers instead of traditional graham crackers. The crust is topped with a lemon flavored cream cheese mixture, and once it is baked and cooled, a lemon glaze goes on top.

I wish I would have taken a picture before topping the cheesecake with the glaze - I have never made such a perfect cheesecake without even a hint of a crack. I don't know if it is the recipe, the method, or if I just had a lucky day in the kitchen.

Do make sure to chill this cheesecake completely. I made it the day before I served it for dessert and the texture was great, but it was even better the next day. The crust did get a little soggier, but nothing that would turn me away from eating every crumb on my plate!



Lemon Cheesecake

Ingredients:
1 cup Animal Cracker cookie crumbs
~ crush to a course powder
3 tablespoon sugar
3 tablespoons melted butter
3 (8 oz.) cream cheese, softened
1 cup sugar
3 tablespoons flour
2 tablespoons lemon juice
1 tablespoon grated lemon rind
½ teaspoon vanilla
4 eggs (1 separated)

Lemon Glace:
¾ cup sugar
2 tablespoons cornstarch
½ cup water
¼ cup lemon juice
2 to 3 drops yellow food coloring (optional)

Preheat oven to 325 degrees F.

In a bowl, combine crumbs, sugar and butter. Press into bottom of 9 inch spring form pan. Bake 10 minutes. Remove.

Increase oven temperature to 450 degrees.
In mixing bowl, combine cream cheese, sugar, flour, lemon juice, lemon rind and vanilla. Mix at medium speed on electric mixer until well blended. Add 3 eggs, 1 at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crumbs.

Bake at 450 degrees for 10 minutes, reduce heat to 250 degrees and continue to bake 30 minutes. Loosen cake from edge of pan then gently release spring. Cool completely before removing.

To make glaze: Combine sugar and cornstarch in small saucepan. Add water and lemon juice. Cook until clear and thickened. Add a small amount of liquid to yolk and return to pan. Cook a few minutes. Cool. Spoon glaze over cheesecake and chill for six to eight hours or overnight.

Serves 6

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George’s notes:

• A course you can use graham cracker crumbs, but the sweetness of Animal Crackers help to balance the tartness of the lemon.
• For perfect servings of cheesecake ~ that don’t stick to your knife ~ dip knife into warm water and wipe dry before the first cut. Then, wipe knife clean, dip in warm water, and dry between each slice.

Chicken Marsala with Asparagus...

At times when our busy lives seems to be dictating when and what we eat; I suggest this simple inexpensive recipe. Always a crowd pleaser, Chicken Marsala is a delicious, classic chicken dish; lightly coated chicken breasts braised with Marsala wine and mushrooms. It’s an easy recipe, ideal for a quick weeknight entrée or serving to your most important company at an impromptu dinner party. Serve with steamed asparagus, angle hair pasta and a garden fresh salad. Within no time dinner will be on the table.


Chicken Marsala

Ingredients:
¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 skinless, boneless chicken breast halves
~ pounded ¼ inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
½ cup Marsala wine
¼ cup cooking sherry

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Working in batches, coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Serves 4



Steamed Fresh Asparagus

Ingredients:
1 bunch asparagus spears

Place water in the bottom half of steamer pan set and bring to a boil.
Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.

Serves 4

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George's notes:

• Planning meals can be difficult, so here is one I turn to when its be a long day, unexpected guest come for dinner or just when I want dinner to be easy.
• Chicken Marsala is a traditional Italian dish, originally from Sicily and very popular in the area around Rome.

Jell-O Salads...

Nothing says home for the holidays to a Southerner like congealed salad. I know most folks refer to them as gelatin or Jell-O salads, but we Southerners like to be different.

The possibilities of a congealed salad are endless, much to the delight of most devotees. My grandmother, who lived the majority of her life in Charlotte, NC, considered congealed salads to be the ultimate treat. Back in her early days of motherhood & the Depression, it was a treat which could only be enjoyed in the winter due to them having only an icebox and not a refrigerator.

My grandmother says that in the winter time she had an old wash tub she kept on the back porch of her house. She’d let it fill up with water and as soon as it got cold enough to freeze, off she’d go to mix up a congealed salad in her kitchen and then set it out on top of that ice to set up in time for dinner.

Much like my grandmother, I’ve never met a congealed salad that I didn’t like. On my recent Christmas visit home, my mother made this salad with one of my most favorite things in the entire universe: Diet Dr Pepper!



Diet Dr Pepper Congealed Salad

Ingredients:
1 can (20 ounces) crushed pineapple
½ cup water
2 packages (3 ounces each) cherry gelatin
1 can (21 ounces) cherry pie filling
¾ cup Diet Dr Pepper*

Drain pineapple, reserving the juice. Set aside. In a saucepan, bring pineapple juice and water to a boil. Add gelatin and stir until dissolved. Slowly stir in Diet Dr Pepper, Cherry pie filling and pineapple. Pour into mold or serving bowl. Refrigerate until firm. Serve cold.

* You may substitute carbonated beverage of your choice. My Southern upbringing just won’t let me call it a “soda” and y’all may not know what I mean when I say “coke”...

Serves 8

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George’s notes:

• Jello salad or congealed salad is the common name for salad made with flavored gelatin, fruit and sometimes grated carrots or, more rarely, other vegetables. Other ingredients may include cottage cheese, cream cheese, marshmallows or nuts.
• The name comes from the brand name Jell-O, a common gelatin product. Jell-O salads are a common feature of U.S. communal meals such as potlucks, most probably because they are inexpensive and easy to prepare.
• In Utah, where Jell-O is the official state snack; during the 2002 Winter Olympics in Salt Lake City, the souvenir pins included one depicting green Jell-O.

Pork Tenderloin Adobado...

One of my New Year’s resolutions was to eat a variety of meat & fish and not just fixing beef & chicken. It is so easy to fall into a rut when it comes to cooking.

As you have noticed, I am using more spices and cultural cuisine to meet this challenge. Last night I decided to fix my favorite cut of pork ~ tenderloins. The Spanish term adobado in my dish refers to "any meat that has been marinated and that generally contains chilies." I had come across a recipe from Cooking Light while browsing the net ~ that sounded good, but was somewhat complicated. So, I changed it up a bit and cut out some of the steps & ingredients. Sometimes, I just want guidelines and ideas, when I see a recipe I like. I also used a cast iron grill pan and did not venture out into the cold night air. I think the results are equal.

Pork Tenderloin Adobado
My adaptation of a recipe from Cooking Light

Ingredients:
2 whole pork tenderloins
½ cup brown sugar
⅛ cup chili powder
1 tablespoon lime juice
⅛ teaspoon salt
⅛ teaspoon pepper
1 teaspoon minced garlic
½ teaspoon olive oil



Combine all ingredients except pork and mix into a paste. Rub the paste on the pork and marinate at least half an hour or overnight in the refrigerator.

Spray your grill pan with a light coat of Pam.
Preheat your grill pan to the highest heat and just beginning to smoke. Place the pork tenderloins in the pan and cook for three minutes per side, until the thickest part reaches 145 degrees.

Remove the pork to a cutting board, tent with foil and let rest for five minutes. Slice the tenderloins at an angle about ½ –inch thick. Serving 4 to 5 slices to each guest.

Serves 4

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George’s notes:

• I like to use some of the leftover pork for sandwiches the next day.
• Pork tenderloin is a great lean cut of meat that I find easy to work with and more flavorful than a chicken breast.