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East meets West, and bigger bites win.

East meets West, and bigger bites win

Langdon Sully's Broiled Pork Shouldersshow a Chinese influence, though the method of serving them does not. A Chinese cook would use a similar marinade, but the pork would be slivered, mixed with some complementary vegetables, and quickly stir-fried. The diner could then employ chopsticks to deal delicately with the slivers.

The impatient American tends to preferbigger bites managed with knife and fork. In fact, he is probably the fellow Chef Sully was talking about when he suggested eating the pork with Gusto.

Broiled Pork Shoulders

4 pork shoulder steaks, each cut 3/4inch thick (about 2 1/4 lb.)

1 beef bouillon cube

1/3 cup hot water

1 teaspoon ground ginger

1 tablespoon sugar

1/4 cup honey

1/4 cup soy sauce

Slash edge fat on steaks, just to meat, at1-inch intervals. In a 9- by 13-inch baking pan, mash bouillon cube in water to soften, then stir in ginger, sugar, honey, and soy sauce. Turn steaks over in mixture to coat all sides, then arrange in pan in a single layer; cover. Refrigerate at least 1 hour or up to overnight, turning meat once or twice.

Lift meat from marinade, drain briefly,and arrange on a rack in a broiler pan (about 12 by 15 in.). Broil about 3 inches from heat until both sides are browned and meat is no longer pink at bone (cut to test), about 15 minutes total. Baste with remaining marinade, using it all. Makes 4 servings.

Langdon Sully

Vista, Calif.

A growing respect for the opinions ofdietitians requires that we skin chicken breasts before cooking them; after all, the deadly fat lies just beneath (and attached to) the skin. Unfortunately, so does a lot of the flavor, and cooks have had to devise ways to lend moistness and taste to the skinless meat. Most of these techniques involve wrapping it around butter or cheese--which, of course, returns some fat. Oh, well: the chef taketh away, and the chef giveth back.

Alan Kunz puts jack cheese inside hischicken rolls, then coats them in parmesan and butter. He tosses in jalapenos, cumin, and ground mild chili to wake the slumbering taste buds. The result is an Italo-Mexican Chicken Kiev.

Meltdown Chicken Bundles

4 whole chicken breasts (1 lb. each),skinned, boned, and halved

4 pickled jalapeno chilies

1/4 pound jack cheese

1/4 cup fine dry bread crumbs

2 tablespoons freshly gratedparmesan cheese

1 teaspoon ground dried New Mexicoor California chili (or regular chili powder)

1/4 teaspoon ground cumin

1/4 teaspoon pepper

6 tablespoons butter or margarine,melted


Place each breast half between 2 pieces ofplastic wrap. With a flat mallet, pound meat until each piece is 1/4 inch thick; set aside.

Stem and seed jalapenos, then cut eachlengthwise into 1/4-inch-wide strips. Cut jack cheese into 8 equal strips.

In an 8- or 9-inch wide pan, combinecrumbs, parmesan cheese, ground chili, cumin, and pepper.

To assemble, unwrap chicken and on eachpiece place 1 strip of cheese and 1/8 of the jalapenos. Roll chicken around filling to enclose it; tuck thin ends of chicken under the roll. Coat rolls with melted butter, then with crumb mixture. Arrange rolls, seam side down, in a shallow 10- by 15-inch baking pan. Drizzle chicken evenly with any remaining butter. If made ahead, cover and chill up to overnight.

Bake, uncovered, in a 425| oven untilmeat in center is no longer pink (cut to test), about 15 minutes. Add salt to taste. Makes 8 servings.

Alan A. Kunz

Walnut Creek, Calif.

John Graham calls his recipe BlueberryBuckle. "Buckle,' like "grunt' and "slump,' is a term New Englanders have for desserts combining fruit and various batters. To our Western ears, streusel cake seems marginally more euphonious.

Blueberry Streusel Cake

1/4 cup (1/8 lb.) butter or solid vegetableshortening

3/4 cup sugar

1 large egg

1/2 teaspoon grated lemon peel

1/2 cup milk

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

2 cups blueberries (fresh or thawedunsweetened frozen)

Streusel (directions follow)

Half-and-half (light cream) or vanillaice cream

In a mixer bowl, beat butter and sugartogether until thoroughly mixed. Beat in egg and lemon peel. Mix in milk. Stir together flour, baking powder, and salt. Add to batter and mix slowly to incorporate, then beat until well mixed. Stir in blueberries. Grease and flour a 9-inch square pan; spread batter in pan.

Evenly sprinkle streusel over top of batter.Bake in a 375| oven until top is well browned and a slender wooden pick inserted in the center comes out clean, 45 to 50 minutes.

Let cool on a rack for at least 20 minutesbefore cutting, or serve at room temperature. Cut into squares and offer half-and-half or scoops of ice cream to accompany each portion. Makes 8 or 9 servings.

Streusel. In a small bowl, combine 1/2 cupsugar, 1/3 cup all-purpose flour, 1/4 cup (1/8 lb.) butter or margarine, and 1/2 teaspoon ground cinnamon. Rub mixture with your fingers until fine crumbs form, then mix in 1/3 cup chopped pecans. Squeeze mixture together to make lumps, then loosely break them apart.

John M. Graham

Claremont, Calif.

Some cooky bakers exhibit a tendency togive aggressively cute names to their products. "Snicker doodles' is an example that comes all too readily to mind. We are grateful, then, to Ed Thyfault, who gives his creations the forthright name of Sweet Rich Cookies. That is just what they are.

Sweet Rich Cookies

1 cup (1/2 lb.) butter or margarine

1 cup salad oil

About 1 1/2 cups granulated sugar

1 cup powdered sugar

2 large eggs

4 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt, optional

In a large mixing bowl, beat butter, oil, 1cup of the granulated sugar, and powdered sugar until creamy. Then add eggs, 1 at a time, beating each in well.

Stir together flour, soda, cream of tartar,and, if desired, salt. Thoroughly blend dry ingredients into butter mixture.

Place about 1/2 cup granulated sugar in asmall bowl. Shape dough into 1-inch balls, dropping each ball as shaped into the bowl and rolling it to coat with sugar. Place balls 3 to 4 inches apart on ungreased baking sheets. Dip the bottom of a flat-bottomed glass in the sugar and use it to flatten each ball to about 1/4-inch thickness; dip glass again as required to prevent sticking.

Bake cookies in a 375| oven until edgesare lightly browned, 10 to 12 minutes. (If you're baking more than 1 pan at a time, alternate pan positions halfway through.) Transfer cookies to racks to cool. Serve, or store airtight up to 4 days; freeze to store longer. Makes about 8 dozen.

Ed Thyfault

COPYRIGHT 1987 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1987 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Date:Aug 1, 1987
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