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CELEBRATION
Clockwise from upper left: Midsummer Salad, Cherry Vinaigrette, Patriotic.
Pork Spread With Cherries and Firecracker Pork Chops With Cherry Sauce
lassie summer cuisine hits its peak on the Fourth of July weekend And there’s
no better way to bring family and friends together than through festive flavors
and delicious dishes. For starters, throw tender pork chops or mouthwatering ribs
on
the grill for the ideal Independence Day entree Lean and versatile, pork is
easy-to-prepare and bound to impress guests.
Use Chet Paul Prudhoinme's line of Magic Seasonings to spice up your tavonte summer
dishes Prom appetizers to the mam course, these special blends of seasonings are suie to
light up the menu
And as the temperature rises, there is nothing more refreshing than the succulent flavor
of sweet cherries, enjoy them fresh out of hand during the season or canned and frozen year
round Low in fat and a good source of fiber and vitamin C, sweet cherries are a great and
colorful addition to summer fare
The combination of pork. Magic Seasoning Blends and sweet cherries boasts big flavors
and endless possibilities perfect for holiday meals. This Fourth of July weekend, excite
family and friends with dishes that send sparklers into the sky and keep guests coming
back for more'
Spice Cake With Cherry Orange Sauce
Spice Cake With
Cherry Orange Sauce
2 1/2 cups flour
1 cup sugar
1 teaspoon each baking soda and salt
1/2 teaspoon each ground cinnamon
and allspice
1/4 teaspoon ground cloves
1 cup buttermilk
2 eggs, slightly beaten
1/2 cup butter, melted
Cherry Orange Sauce (recipe
follows)
Whipped cream, optional
In iaige mixei bowl, thoroughly combine
flour, sugai, baking soda, salt and spices
Add buttermilk, eggs and melted buttei
Mix until all ingredients are thoroughly
combined Spread baiter in greased and
floured 13x9x2-inch pan Bake at 350°F
for 30 to 35 minutes or until wooden pick
inserted neai center comes out clean Serve
warm or cold with Cherry Orange Sauce
Top with whipped cream, if desired Makes
12 servings
Cherry Orange Sauce
2 cans (15 to 16 ounces each) dark
sweet cherries' 11
Orange juice
2 tablespoons sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 teaspoons grated orange peel
Dram cherues, set aside, reserve liquid Add orange
juice to reserved liquid to equal 2 cups Combine
reserved liquid mixture, sugar, cornstarch, salt and
orange peel Bring to boil over medium heat Cook
and stir I minute or until mixture thickens Add
drained cherues and heat thoroughly Serve warm or
cold ovei spice cake Makes about 4 cups
♦Four cups pitted Northwest fresh sweet cherues
may be substituted (Substitute 1 cup each orange
juice and water foi cherry liquid-orange juice mix
ture ) Combine I cup each orange juice and water,
1 cup fresh sweet cherues, 1/4 cup sugar, 2 table
spoons cornstarch, 1/4 teaspoon salt and 2 teaspoons
orange peel Bring to boil over medium heat Cook
and stir 1 minute or until mixture thickens Add
remaining 3 cups fresh sweet cherries, cook and stir
1 to 2 minutes or until cherries are thoroughly heated
Qreat QriHirig
Knowing the best ways to prepare the meal will
ensure your gathering goes oft without a hitch
Follow these quick grilling tips, and you’ll be on
your way to perfecting one of America's favorite
pastimes
★ Gulling is cooking over direct heat on an elec
tric, gas or charcoal grill
★ Ideal pork cuts for grilling include tender cuts
from the loin or tenderloin, like chops, tender
loin and ground pork patties
★ Grilled meats can be seasoned with Chef Paul
Prudhomme’s seasonings in advance to enhance
flavor or basted with your favorite sauce or
marinade dunng cooking
For FREE recipes and an online catalog, visit the
Magic Seasonings Web site at www chefpaui com
or call 1-800-457-2857 Or send a self-addressed
envelope to PO Box 23342, New Orleans, LA
70183-0342
Log on to www otherwhitemeat com for hundreds
of mouthwatenng recipes and be sure to look under
“Offers” to order a free copy of “Hot Topics,” a
brochure packed with tips on barbecuing and
grilling techniques for patio pitmasters of any
ability level
For delicious recipes using canned and frozen
cherries year-round visit www nationalchernes tom
Experience the taste of fresh Northwest Cherries
June-August Visit www nwthernes com for more
information
Barbecued Ribs With
Balsamic Cherry Glaze
4 racks baby back ribs, about 2 pounds
each
3/4 cup Chef Paul Prudhommc’s Meat
Magic
Balsamic Cherry Glaze (recipe follows)
Season ribs evenly, using 1 1/2 tablespoons Meat
Magic on each side Place ribs on medium-hot grill
over indirect heat, close gnll hood and grill until
ribs are tender, about I 1/2 to 2 hours (Add more
charcoal briquettes to fire, if necessary, to maintain
grill temperature of about 325° to 350°F) Finish by
turning and basting ribs generously with Balsamic
Cherry Glaze for last 15 minutes Cut into serving
pieces and serve with extra Balsamic Cherry Glaze
Serves 8
Balsamic Cherry Glaze
1 (15-ounce) can dark sweet cherries,
in heavy syrup, pitted
2 tablespoons Chef Paul Prudhomme’s
Meat Magic
1 cup honey
1/2 cup tomato paste
1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup minced ginger
Drain cherries In blender, combine all ingredients,
process until smooth Set aside, reserve 1/2 cup to
serve with nbs
Firecracker Pork Chops With
Cherry Sauce
3 (15-ounce) cans dark sweet
cherries in heavy syrup, pitted
8 tablespoons unsalted butter
3 to 4 tablespoons Chef Paul
Prudhomme’s Barbecue Magic,
divided
1 tablespoon cornstarch, dissolved
in a little water
Vegetable oil
6 bone-in pork chops, 1-inch thick
In large skillet over high heat, add cherries
and syrup Bring to boil, then reduce heat
to medium. Add butter and 3/4 teaspoon
Barbecue Magic, stir until butter is melted
and incorporated Continue to simmer until
syrup is reduced by half, about 6 minutes
Gradually stir in cornstarch mixture until
sauce thickens. Set aside
Lightly oil gnll and preheat until very hot
Season pork chops generously and evenly
with Barbecue Magic, 3/4 teaspoon per side
each chop Gnll over medium-hot coals 9 to
12 minutes, turning once Remove and serve
with cherry sauce. Serves 6
Patriotic Pork Spread With
Cherries
1 pound ground pork
2 cups milk
1 cup chopped onion
2 tablespoons finely chopped garlic
2 tablespoons Chef Paul
Prudhomme’s Pork and
Veal Magic
1 cup dry, unseasoned breadcrumbs
1 cup dark sweet cherries, in heavy
syrup, pitted
1/4 cup port wine (optional)
In large skillet or pot, combine poik, milk,
onion, garlic and Pork and Veal Magic
Bring to boil over medium heat, reduce heat
and simmer for 15 minutes Add bread
crumbs and cherries, stir well to make thick
paste Continue to cook over low heat, stir
ring frequently and scraping sides and
bottom of skillet to prevent sticking, until
the mixture is very thick and cooked thiough,
about 30 minutes Stir in port wine and
continue to cook until liquid is absorbed,
about 2 minutes
Place mixture in tood processor and process
until smooth, 2 to 3 minutes Process mix
ture in several batches Place mixture in
lightly buttered bowls or ramekins, letng
erate until cold Makes about 4 cups
Serve with melba toast, crackers, artisan
breads, etc This also makes a great filling
for sandwiches
Midsummer Salad With
Cherry Vinaigrette
2 (10-ounce) bags mixed salad greens
1/4 cup Cherry Vinaigrette
(recipe follows)
4 ounces Swiss cheese, cut into sery
thin strips, about 2 inches long
4 ounces baked ham, cut into very
thin strips, about 2 inches long
4 ounces salami, cut into very
thin strips, about 2 inches long
2 hard-boiled eggs, shelled, cut into
wedges
2 ripe Roma tomatoes, cut into
wedges
1 cup croutons
1/2 cup fresh bacon bits
3 teaspoons Chef Paul Prudhomme’s
Pork and Veal Magic
16 fresh cherries, halved and pitted
In large mixing bowl, toss greens with 1/4
cup of Vinaigrette Divide greens into 6 serv
ing bowls Arrange cheese, meats, eggs, and
tomato on top of each salad Scatter croutons
and bacon bits on top Sprinkle each salad
with 1/2 teaspoon of Pork and Veal Magic
Garnish with fresh cherries Serve, accom
panied with remaining dressing on the side
Serves 6
Cherry Vinaigrette
2 teaspoons pepper medley
(see Note below)
1/4 cup cherry preserves
2 teaspoons Chef Paul Prudhomme’s
Pork and Veal Magic
1/4 cup white wine vinegar with
tarragon
2 tablespoons brown mustard
3/4 clip olive oil
Note: Pepper medley is a mixture of whole
black, white, green and pink peppercorns
They can be found in the spice section of
many supermarkets or gourmet stores Or
you may make your own by combining the
lour types of pepper
Coarsely grind pepper medley Set aside In
blender, combine cherry preserves. Pork &
Veal Magic, vinegar and mustard Process at
medium speed, about 15 seconds, until ingre
dients are combined With blender running
at medium speed, slowly pour in oil in a thin
stream Add reserved ground peppers and
pulse briefly until completely mixed Makes
about 1 1/2 cups