nbroilin for e ample, i light
o time and NY on tyle. 1bi
con mporary nd imple cooking
technique i perfect for quic me 1
wi th lean, fie h por ."
P nbroiling i j t what it ounds
Uke: cooking by direct heat (broil­
ing) in pan. Since the heat ouree
(the pan urf ce) l 0 close to the
meat, p mbrollin generally take'
bout half the tim it ta 10 broil
the me piece of meat.
Tender, smaller and uniform
piece of m at are appropriate for
panbroiling, Steaks and chops, not
much more than one inch thick, are
lood candidate for thi intense beat
Donene i be t m ured by
"e ory" techniq . Gentle pre -
we with fingertip on the urface
of the meat can reflect the degree of
done : oft-to-the-tou h me t i
rare, ome re i tance indic te
medium and firm-to-the-touch i
well done. P nbroilin is unforgiv­
ing to the overze 10 coo - it"
hard to di gui e cremated pork
chop.
The "New Food Literacy" cam­
paign, launch d in 1991 by the Na­
tional Pork Producers Council, is a
con umer education program in
cooking b ics. To incre con­
sumer food and COOking awareness,
the program covers the six basic
preparation method including
braising, anteing, broiling, stewing,
roasting and panbroiling.
Puerco Adobo
4 4-0unce bonel pork loin chops, about t-lnch thick
12-ounce jar jalapeno peppers, undrained
4 te poons oregano
2 cloves garlic, crushed
2 teaspoons ground cumin
4 tablespoons cider vinegar
1 teaspoon oil
Combine jalapeno peppers, oregano, garlic, cumin and vinegar in blender
container. Puree. Marinate chops in this mixture 4-24 hours. Heat oil in
large skillet; panbroil chops 5 minutes on each side.
Servings: 4
Preparation Time: 10 inutes
Peppered Carrot Sa/ad
Peel 4 large carrots and cut into julienne pieces. Boil in 1 quart water
about 2 minutes, until crisp-tender. Toss carrot ticks gently with 1
tablespoon olive oil, 2 tablespoons white wine vinegar, 1/2 teaspoon of
cracked black pepper, 1/8 teaspoon nutmeg and alt to taste. Cover and
refrigerate overnight, if de ired. Serve cool or at room temperature.
Serve 4.
Southw stern Muffins
. Stir together 1 cup EACH flour and cornmeal, 2 tablespoons sugar, 4
teaspoons baking powder, 1/8 teaspoon cumin and 3/4 teaspoon salt.
Blend 2 beaten eggs wi th 1 cup milk, 4' tablespoons vegetable oil and one
8-ounce drained can of com kernels with red pepper. Combine dry and
wet ingredients, stirring just until moistened. Spoon batter into greased
muffin pans, filling two-thirds full. Bake in preheated 425 degree F. oven
for 12-14 minutes. Makes one dozen muffins.
Kabobs with a tropical flair
Juicy pineapple and moist fish are delicious in the Orientm-style
marinade for Island Fish Kabobs.
I land Fi h Kabob
1 caD (20 � •• ) Dole Pin pple
Chanb '
1 lb. ...., ballbut or '
.wordft b .teab, cut In 2"
1 Dole Reel BeD P pper, eel,
-tea
8 (10- .')_ n
2 tab poon. 8Oy .. ace
• Drain pineapple, reserve juice. Altel'l_lately thread pineapple, fi hand
red pepper on skewer. Place in 13 � 9-mch gla di h. .
• For marinade combine re erved pineapple JUice, oy auce, e arne Oil,
honey, ginger, ga;lic and five pice, Pour. marinade over kewer. Cover,
marinate in refrigerator 4 hour or overnight. , .
• Remove ke era nom di h; place on broiler. Broil 4 to 6 inche from
heat 8 to 10 minute , turning once.
• To make sauce, pour marinade into Ilu�epan. Blend �ater an�
..... rch: dd to marinade. Cook ov r medium heat, tunng, until
comlwu" , Se . h ri if d 'red
thickened. Serve auce ov r kabob. rve It rice, I e I ,
• Serve 4.
Per rving: 296 calorie , 28 g protein, 7 gfat (1 gat.), 32 g carbohydrate,
6i5 mg sodium, 60 mg chole terol. h ' Coo tim : 10 minute
Prep : 15 minute Marinate: 4 rs.
1
1
1
2
FOOD NUTRITION
Puerco Adobo
CLASSIC SKILLET FRIED
CHICKEN
....
..
. ..
� cup all-purpose flour
1 teaspoon salt
V. teaspoon pepper
1 frying chicken (2� to 3 pounds), cut up or use
chicken pieces
\1 cup Crisco Shonentna or Crisco Oil
, ,�9�----"""""""""-""""'-
1. Combane flour, salt and pepper in paper or plattc
bas· Add a fe piec 0( chicken at a time. Shake to
coat.
2. Heat Crisco Shortenina or Crisco Oil to 36S·F in
electric skillet or on medium"hlah heat in luae
heavy skillet. Fry chicken 30 to 40 minutes without
lowerina heat. Turn once for even brown ina. Drain
on paper towels.
, .
.. '
04 servinp
. "' ...
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Note: For thicker Cl'UIt, increase flour to 1 � cups. Shake
damp chicken in seasoned flour. Place on waxed paper.
Let sit for S to 20 minutes before &yina.
Variations W
Spicy Fried Chicken : Increase pepper to � teaspoon.
Combine pepper with Ih teaspoon poultry seasonings, �
teaspOOn paprika, � teaspoon cayenne pepper and �
teaspoon dry muswd. Rub on chicken before step 1.
Substitute 2 V. taIpOON Pdic salt. � teIIpOOI\ salt and
V. teaspoon celery salt for 1 teaspoon salt. Combine with
flour tn step 1 and proceed u before.
, 447 W� 9 Mile Road
Ferndale, Michigan 48220
� . SbO�
e Fresh Place To '
Hamburger
1 t 10lb ' $1.49
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