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Chef2Chef Recipe Club - Volume 2 Issue 119 - June 13, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Greetings and Salutations Recipe Club, Today's recipe from Personal Chef Terry Henderson uses pork loin. Pork is so versatile and inexpensive that it is summertime favourite for sure. One of my favourite recipe sources for "Pork Inspiration" is http://www.theotherwhitemeat.com Here you can browse through over 920 recipes in all categories. They have a funny quote on their home page that goes like this: 67% of all American Families with kids use the grill at least once a week during the peak grilling season, the other 33% are, to quote their kids, "stupid heads" -------------------------------------------------- Two Kitchen Tips and a Quote: Spray your measuring spoon or cup with cooking spray "like Pam" before measuring honey or corn syrup so it won't stick. Mix your meatloaf or meatballs in a large Ziplock bag to keep your hands clean. Quote: "The safest way to double your money is to fold it over once and put it in your pocket." -- Frank McKinney Hubbard -------------------------------------------------- Pork With Pears, Honey & Thyme A summer favourite Serving Size: 4 Ingredients: 1 tablespoon vegetable oil 1 pound pork center loin 2 each pears, halved 3 each green onion 1 tablespoon honey 1/2 teaspoon thyme or Rosemary 1/2 cup chicken stock 1 tablespoon cider vinegar 1 teaspoon cornstarch In a large skillet heat oil and brown pork, once browned remove from pan. Add pears, green onions, honey & thyme, (you can also use Rosemary for this recipe) stir for 2-3 minutes until pears are softened. Meanwhile in a bowl thoroughly combine stock, vinegar, cornstarch and pour into skillet, cook until thickened add pork back in and cook pork through. And I sometimes add either Brandy or Pear Brandy to the dish! Serving Ideas: Snow peas, rice or steamed broccoli NOTES: Heat in a heavy pan on the stove, use bio-therm to ensure pork has reached 165 degrees internally. -------------------------------------------------- How About Free Hot Sauce For A Year?? Enter the Chef2Chef sweepstakes http://chef2chef.net/features/firebreath, you can win a FREE subscription to the Firebreath,com Sauce of the Month Club. What does this mean? A whole year of FREE Firebreath insanely hot to merely spicy sauces! Visit Friebreath.com to view more great products! Congratulations to Doris Berg from Neenah, Wisconsin, winner of last month's sweepstakes prize: The Blasting Kit Gift Crate valued at $39.95. -------------------------------------------------- Apple Crisp Another one from the resort Serving Size: 8 Ingredients: 8 medium Ontario apples -- peeled and sliced 1 tablespoon fresh lemon juice 1/2 cup all-purpose flour 1 cup brown sugar 1 cup rolled oats 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup butter Place apple slices in two-quart baking dish. Sprinkle with lemon juice. Combine flour, sugar, oats, cinnamon, and nutmeg. Cut butter into pieces. Mix into dry ingredients, using a pastry blender or two forks. When it reaches the texture of coarse breadcrumbs, sprinkle over apples. Bake at 375 degrees for 15 minutes. Turn oven down to 350 degrees and bake for 30 minutes more. Serving Ideas: Serve warm with vanilla ice cream -------------------------------------------------- Shopping Lists: Vegetable oil 1 pound pork center loin 2 each pears 3 each green onion Honey Thyme or Rosemary Chicken stock Cider vinegar Cornstarch 8 medium Ontario apples Fresh lemon juice All-purpose flour Brown sugar Rolled oats Cinnamon Nutmeg Butter -------------------------------------------------- CLUB MEMBERS, You could win a $100 SHOPPING SPREE from Kentucky Virtual this month simply by registering here http://html.chef2chef.net/goto.php?id=105 Handcrafted gifts, gift baskets, & delicious gourmet foods like Derby Pie, chocolates, cream candy, ham, preserves, flavored honey & more! Hand woven placemats, napkins & rugs! Books, Pottery, Home Accents, too. http://html.chef2chef.net/goto.php?id=83 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- SUBSCRIBE or Unsubscribe Requests: http://chef2chef.net/forms/form-entry.htm or reply to this E-Mail by typing into the SUBJECT line: remove club or subscribe club -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- LIST PURGE: We attempt to send email for 24 hours. If not successful, your address is removed. Re-subscribe if in doubt. -------------------------------------------------- |