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Title: Perky Porky Pigtails Categories: Meat Yield: 4 Servings 2 tb Unsalted butter 2 Cloves (large) garlic; -minced 1/2 lb Boneless pork steak; cut 1" -thick; cut in strips 2/3" -long; 1/4" wide 1 tb Caribe (crushed N. New -Mexico hot red chile) 1 lb Dried Fusilli (corkscrew -spaghetti) 1/2 c Unsalted butter 1/2 c Whipping cream 1 c Grated Parmesan cheese 1 tb Ground California mild red -chile 1/2 c Italian-style pimento-pepper -piccalilli Melt 2 Tbs butter in heavy skillet; add garlic & cook until just beginning to turn golden. Add pork strips and cook quickly, turning often, about 5 minutes or until pork begins to turn brown. Sprinkle with caribe and continue to cook until meat is quite brown and crisp. Remove from skillet; keep warm on platter in 250-degree oven along with 4-8 serving plates. Cook pasta following package directions until just tender to bite. Drain well, return to cooking pan and cover. In skillet used to cook pork, melt 1/2 cup butter; add cream and 1/2 cup cheese. Cook until bubbly, stirring to free browned bits from skillet. Stir in ground chile, taste & adjust seasonings. Drizzle sauce over pasta, add pork and piccalilli and toss gently. Sprinkle with remaining cheese. Stir until well blended. Serve on warm plates. Makes 8 appetizer or 4 main-dish servings. From the (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |