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April menus: country-style Portuguese pork barbecue, Italian-Chinese pasta for supper, and a quick English trifle for breakfast.

International favorites contribute interesting flavors to this month's menus.

Portugal's spicy vinegar marinade gives boneless pork roast a lively, piquant flavor. Traditionally, the roast goes with kale and white kidney beans for a rustic, country-style barbecue supper.

By mixing cusines or switching a dish from its usual position on the menu, some atandbys take on new looks and tastes. Asian flavors give one of Italy's signs of spring, pasta primavera, a leaner, fresher taste. Offer it for a family supper.

For a change-of-pace breakfast, present a new version of a popular English dessert, trifle. We've made it lighter with lots of fresh berries and yogurt.

Portuguese barbecue

For generations, Portuguese have enjoyed vindalhos (literally, garlic wine), pork marinated in tart, spicy, garlic-spiked mixture. Barbecued, the pork takes on a slighlty smoked, cured flavor. Creamy white kidney beans and sauteed kale are perfect accompaniments. Portuguese Barbecued Pork Sauteed Kale with Cannellini Beans Green Salad with Carrot Flowers Cantaloupe Wedges with Marsala Zinfandel Sparkling Water

Traditionally, the pork soaks several days in the vinegar-based marinade, but we found 24 hours to adequate. Plan to fire up the barbecue about 4 hours before serving time. While the meat cooks, prepare the salad.

After the meat comes off the grill, quickly cook the kale.

For a refreshing touch with dessert, pour cream marsala into the cavity of small cantaloupe quarters. Portuguese Barbecued Pork 1-1/2 cups red wine vinegar 1 cup water 6 cloves garlic, minced or pressed 1 tablespoon ground allspice 2 bay leaves 2 teaspoons cayenne 2 teaspoons paprika 1 boneless pork shoulder or butt roast (about 4 lb.), tied

In a large bowl, stir together vinegar, water, garlic, allspice, bay, cayenne, and paprika. Add pork and turn to coat. Cover and chill, turning occasionally, at least 24 hours or up to 3 days.

About 4 hours before serving, ignite about 40 briquets on fire grate in a barbecue with lid. When coals are covered with gray ash, 30 to 40 minutes, bank half of them on each side of grate and place a metal drip pan in center. Set grill 4 to 6 inches above coals.

Lift pork from marinade and place on grill directly over drip pan. Cover barbecue and open the dampers. Cook, basting every 1/2 hour with remaining marinade, until a thermometer in thickest part of roast registers 168[deg.', 3 to 3-1/2 hours. To maintain a constant temperature, add 5 or 6 briquets to each side of fire every 1/2 hour. Let meat stand about 15 minutes, then slice. Makes 6 to 8 servings. Sauteed Kale with Cannellini Beans 1-1/2 pounds kale 4 slices bacon, cut into 1/2-inch pieces 2 large onions, thinly sliced Salt and pepper 2 cans (1 lb. each) cannellini (white kidney beans), drained

Wash kale well; drain. Trim off and discard tough stems. Cut across leaves to make 1/2-inch strips.

In a 12- to 14-inch frying pan, stir bacon over medium heat until crisp. Lift out with a slotted spoon and drain on paper towels; set aside. Add onion to pan, stirring over medium-high heat until limp. Add kale, a portion at a time as space permits, stirring until it wilts and turns bright green. Add salt and pepper to taste. Place in serving dish; keep warm. Add beans to pan, stirring over low heat until hot. Serve alongside kale. Garnish with bacon. Makes 6 to 8 servings. Green Salad with Carrot Flowers

Peel 1 large carrot and cut into 4-inch lenghts. With a knife, cut 1/8-inch-deep wedge-shaped notches about 3/4 inch apart down the length of each carrot section. Thinly slice each section crosswise.

Stir together 2 tablespoons sugar and 1/3 cup white wine vinegar until sugar dissolves. Stir in carrots. Cover and chill at least 1 hour or up to overnight.

Wash and drain 2 heads (about 1 lb. total) butter lettuce. Dry leaves, wrap loosely in paper towels, and place in a plastic bag. Chill until crisp, at least 1 hour or up to overnight. Tear leaves into bite-size pieces to make 3 quarts. Place in a large bowl. Pour carrots and marinade over lettuce. Mix gently. Makes 6 to 8 servings. Italian-Chinese noodle supper

This adaptation of an Italian pasta clasic mixes spring vegetables such as bok choy, edible-pod peas, and asparagus with noodles and a light, Asian-flavored sauce. Serve with over-crisped flour tortillas sandwiched with egg and onion, and cool cucumber spears. Cucumber Spears Seasoned Salt Asian-style Pasta Primavera Onion Tortilla Disks Sliced Kiwi Fruit with Lemon Sorbet Green Tea

Squeeze lemon wdges over cucumber and serve to dip in seasoned salt or pepper. Assemble the onion disks and bake shortly before serving. Cut and slice vegetable a few minutes. For dessert, peel and slice kiwi fruit to serve alongside a purchased or homemade lemon sorbet. Asian-style Pasta Primavera 1/4 cup sesame seed 6 large (about 3-in. caps) dry or fresh shiitake mushrooms, or 1/4 pound fresh mushrooms Water 1/3 pound asparagus 1/2 pound bok choy 8 ounces dry linguini 2 tablespoons salad oil 1/4 pound thinly sliced cooked ham, cut into julienne strips 2 cloves garlic, pressed or minced 1 tablespoon minced fresh ginger 1/2 pound edible-pod peas, ends and strings removed 1/4 cup dry sherry 1-1/4 cups regular-strength chicken broth 1-1/2 tablespoons soy sauce 3/4 teaspoon each sugar and wine vinegar

In a wok or 12- to 14-inch frying pan, stir sesame seed over medium-low heat until golden, 4 to 6 minutes. Pour out seed and set aside. If using dry mushrooms, soak in hot water until soft, about 20 minutes. Trim off and discard tough stems of dry or fresh shiitake. Thinly slice mushrooms. Snap off tough ends of asparagus. Peel stalks, if desired. Cut asparagus stalks and bok choy stems and leaves into 1/2-inch diagonal slices. Set vegetables aside. Trim off and dsicard tough stems of dry or fresh shiitake. Thinly slice mushrooms. Snap off tough ends of asparagus. Peel stalks, if desired. Cut asparagus stalks and bok choy stems and leaves into 1/2-inch diagonal slices. Set vegetables aside. In a 5- to 6-quart pan, bring about 3 quarts water to boiling. Add linguini and cook, uncovered, until barely tender to bite, about 9 minutes; drain. Place in a large shallow serving bowl; keep warm. Meanwhile, place the work or frying pan over high heat. When pan is hot, add oil and ham, and stir until meat is lightly browned, about 1 minute. Lift out with a slotted spoon. Add garlic and ginger, and stir until lightly browned, about 30 seconds. Add mushrooms, asparagus, bok choy, peas, and sherry. Cover and cook until vegetables are bright green and tender-crisp, about 2 minutes; stir once or twice. Arrange vegetables alogside noodles. Add broth, soy, sugar, and vinegar to pan; bring to boiling. Pour over noodles and vegetables. Sprinkle with sesame and ham, mixing to blend just before serving. Makes 4 servings. Onion Tortilla Disks 1 large egg 1 teaspoon soy sauce 8 flour tortillas (6- to 8-in. diameter) 1/2 cup thinly sliced green onion 1/4 cup (1/8 lb.) butter or margarine, melted

Beat together egg and soy to blend. Spread about 1-1/2 tablespoons of egg equally over 1 side of 4 tortillas. Sprinkle evenly with green onion; top with another tortilla and press together. Place in a single layer on two 10- by 15-inch ungreased baking pans. Brush tortilla stacks generously on both sides with butter. Bake in a 400[deg.] oven, uncovered, until golden 15 to 20 minutes. Cut into wedges and serve hot. Makes 4 servings.

English trifle breafast

To make a quick breakfast, layer fruit and yogurt with thin slices of pound cake. Yogurt Breakfast Trifle Hot Spiced Tea

Assemble this simple fruit dish the night before or shortly before serving. Yogurt Breakfast Trifle 6 cups whole strawberries 1 tablespoon sugar 1/2 cup orange juice 6 ounces pound cake, homemade or thawed frozen 2 cups (3 cartons, 6-oz. size) orange-flavored yogurt without gelatin

Wash strawberries. Reserve 4 of the prettiest. Stem and thinly slice remaining berries; mix with sugar and orange juice. Cut cake into about 1/3-inch-thick slices.

In 4 small deep bowls (about 1-1/2-cup capacity), place an even layer of cake; piece together, if needed. Spoon about 1/2 cup of the strawberry and juice mixture over cake, then top with about 3 tablespoons of yogurt. Repeat layers. Garnish each trifle with a whole berry. Serve, or cover and chill up to overnight. Makes 4 servings.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Apr 1, 1985
Words:1433
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