| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | California | Meat | 4 | Servings |
INGREDIENTS
| 2 | tb | Unsalted butter |
| 2 | Cloves (large) garlic; minced | |
| 1/2 | lb | Boneless pork steak; cut 1" thick; cut in strips 2/3" long; 1/4" wide |
| 1 | tb | Caribe (crushed N. New Mexico hot red chile) |
| 1 | lb | Dried Fusilli (corkscrew spaghetti) |
| 1/2 | c | Unsalted butter |
| 1/2 | c | Whipping cream |
| 1 | c | Grated Parmesan cheese |
| 1 | tb | Ground California mild red chile |
| 1/2 | c | Italian-style pimento-pepper piccalilli |
INSTRUCTIONS
Melt 2 Tbs butter in heavy skillet; add garlic & cook until just beginning to turn golden. Add pork strips and cook quickly, turning often, about 5 minutes or until pork begins to turn brown. Sprinkle with caribe and continue to cook until meat is quite brown and crisp. Remove from skillet; keep warm on platter in 250-degree oven along with 4-8 serving plates. Cook pasta following package directions until just tender to bite. Drain well, return to cooking pan and cover. In skillet used to cook pork, melt 1/2 cup butter; add cream and 1/2 cup cheese. Cook until bubbly, stirring to free browned bits from skillet. Stir in ground chile, taste & adjust seasonings. Drizzle sauce over pasta, add pork and piccalilli and toss gently. Sprinkle with remaining cheese. Stir until well blended. Serve on warm plates. Makes 8 appetizer or 4 main-dish servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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