Score Big With Pork, Your Game Day MVP

Cuban Pork Adobo Chops (Family Features) Football season is around the corner, and that can only mean one thing – it’s time to tailgate. With competition on the field heating up, you’ve probably already chosen your favorite team. When it comes to deciding what to eat at your tailgate before kick-off, there are plenty of meats to choose from – and this year, the clear MVP is pork. No matter what team you’re rooting for, the secret to tackling your next tailgate is serving a meal that’s tasty, filling and easy to cook. With pork as the game day all-star, you won’t have to spend time stressing at the meat case or over the grill about what to serve or how to cook it: Newly released pork cut names and labels now reflect the names of familiar cuts of steak and they include cooking recommendations to make sure the pork is as juicy, flavorful and tender as possible. With cuts like the New York Pork Chop and Ribeye Pork Chop that can be incorporated into plenty of great-tasting recipes – like kabobs, sliders and sandwiches – you can’t go wrong. Grilling pork on game day is easier than you think. … Continue reading →

Appetites, Ingredients Change with the Seasons

Butternut Squash & Linguine (Family Features) Just as our wardrobe adjusts to the cooler weather, so, too, do our appetites as we enjoy warm, comforting dishes to stave off the chill in the air. Butternut Squash & Linguine is one of those perfect transition dishes that showcase the best of the season’s offerings. Winter squash of all descriptions are showing up at farmers markets and in grocery store produce aisles now. Butternut squash is one of the most readily recognizable choices, with its distinctive pear shape. Inside is a flavorful, nutrient-rich, yellow-orange flesh that has a subtle sweetness when cooked. To prepare this recipe, pieces of the squash are simmered with wine and garlic until tender, then a sprinkling of sage is stirred in. A quick toss with Dreamfields linguine and crumbled goat cheese or blue cheese results in a mouthwatering mélange of flavors. For an extra special finish sprinkle with crisp-cooked prosciutto and chopped walnuts. Either way, it makes a delicious main dish, or a side for poultry or pork. Just as you shop for the best produce, think about the pasta you purchase, too. Dreamfields pasta is made with durum wheat semolina just like traditional pasta but with … Continue reading →

Lime Crème Pie

Syndicated column week of September 8, 2013. As summer winds down, we start planning chili cook-offs and tail gate parties. But I felt the need to give summer one last hurrah this week! My husband loves Key-Lime pie. I’ve been known to eat my share as well. The trick to Key lime pie, however, is the tiny, tart, flavor laden limes from the Florida Keys. Unfortunately, they are in limited supply here in Ohio. Sometimes, we make a lime dessert that in essence puts us in a Key-Lime state of mind. This recipe for a lime cream pie provides plenty of tart flavor and has a wonderful custard filling. It’s a fairly simple recipe also, so you can whip it up any afternoon you have a craving. So when I wanted to recapture the sense of spending an afternoon sitting on the boat, listening to the sounds of the marina, I put one of these pies together and pretended the sparrows in my backyard were gulls. Lime Crème Pie 1 graham cracker crust 1 (14 oz) can sweetened condensed milk 4 large egg yolks ½ cup lime juice 1 half pint heavy cream 2 TB sugar In a bowl, mix … Continue reading →