Bourbon Filets
Submitted
by: CajunSue |
1
small bottle soy sauce
1 pint bourbon |
2 pork filets (300 to 350 g)
some fresh herbs (optional) |
| Marinate the
steaks overnight in a mixture of the soy sauce and bourbon. You
can either broil the steaks or grill them. Grilling tastes best.
Baste as necessary with the sauce during cooking. Serve with
fresh herbs (optional). Serves 2. |
New England Clam Chowder
Submitted
by: SueW |
1 pint shucked clams, drained (reserve liquid)
1/3 cup diced salt pork
1 medium-size yellow onion, peeled and minced
2 cups peeled, diced potatoes
1/2 cup water |
2
cups milk
1 cup light cream
1 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon paprika |
| Pick over clams,
removing any shell fragments; leave whole, or, if you prefer,
mince or grind medium fine. Lightly brown salt pork in a large,
heavy saucepan over moderate heat, lift out and reserve. Stir
and fry onion in drippings for 5 - 8 minutes until pale golden,
add potatoes, water, clam liquid and salt pork. Cover and simmer
10 - 12 minutes until potatoes are nearly tender, stirring
occasionally. Add clams, milk, cream, salt and pepper. Cover and
simmer for 5 minutes to heat through; do not boil. Ladle into
hot bowls, dust with paprika and serve. Serves 2. |
Sukiyaki Pork Tenderloin
Submitted
by: SueW |
1 pound Pork Tenderloin
3 cloves crushed garlic
1 teaspoon white pepper |
1 cup
Sukiyaki Sauce
one diced onion
1 teaspoon salt |
Put tenderloin,
Sukiyaki Sauce, onion and garlic in large, zip-lock bag and let
marinade for a least 4 hours. Barbecue using coals and water
soaked hickory, apple or cherry chips until done. To cook well
done, barbecue until tenderloin is firm to the touch. Makes 2
servings.
Note: This also makes great sandwiches the next day.
|
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included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
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