| 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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