Name: Southwestern Corn Salad with Pork
Ingredients: 1 Dried ancho chile; (1 ounce); 1 1/2 oz Sun-dried tomatoes; (20); Packed without oil; 2 c Boiling water; 1 tb Olive oil; 1/4 c Minced red onion; 1 Garlic; minced; 3 c Fresh corn kernels; 2 c Diced zucchini; 1/4 c Tequila; 1 tb Minced fresh tarragon; 1/2 ts Salt; 1 Pork tenderloin; (1-pound); 3/4 ts Ground cumin; 1/2 ts Salt; 1/2 ts Pepper; Vegetable cooking spray; 8 c Torn romaine lettuce

The invitation system harmonizes with certain features in our psychological make-up leaves it open to serious objections. These critics argue that the way conversions are produced under this system by a pressure on the will is little different from the way in which “conversions” which make no claim to be Christian at all often take place. The “conditioning” of a large crowd of people in a controlled environment, with methods of persuasive suggestion leading to a demand for a public response – an emotional release – is psychologically certain, they say, to provide results regardless of whether the crowd meets in the name of religion, entertainment or politics.

Iain Murray

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Meats, Sauces and	4	Servings

INGREDIENTS

1		Dried ancho chile; (1 ounce)
1 1/2	oz	Sun-dried tomatoes; (20)
		Packed without oil
2	c	Boiling water
1	tb	Olive oil
1/4	c	Minced red onion
1		Garlic; minced
3	c	Fresh corn kernels
2	c	Diced zucchini
1/4	c	Tequila
1	tb	Minced fresh tarragon
1/2	ts	Salt
1		Pork tenderloin; (1-pound)
3/4	ts	Ground cumin
1/2	ts	Salt
1/2	ts	Pepper
		Vegetable cooking spray
8	c	Torn romaine lettuce

INSTRUCTIONS

Remove stem and seeds from chile. Combine chile, tomatoes, and boiling wate
r; cover and let stand 20 minutes.
Drain, reserving 1/4 cup liquid.
Chop chile and tomatoes; set aside.
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic
; saute 1 minute. Add reserved 1/4 cup liquid, corn, zucchini, and tequila;
cook 7 minutes or until vegetables are tender and liquid nearly evaporates.
Spoon into a bowl; stir in chopped chile, chopped tomato, tarragon, and 1/2
teaspoon salt; let cool to room temperature.
Trim fat from pork; rub pork with cumin, 1/2 teaspoon salt, and pepper. Pre
pare grill.
Place pork on rack coated with cooking spray; cover and cook 20 minutes or
until meat thermometer registers 160 degrees, turning pork occasionally. Yi
eld: 4 servings.
Per serving: 417 Calories; 8g Fat (17% calories from fat); 24g Protein; 65g
Carbohydrate; 37mg Cholesterol; 809mg Sodium
NOTES : You can also make this recipe with quail (which can be found frozen
in gourmet markets) or any game bird.  Substitute 4 quail, cleaned, if desi
red. Split each quail in half lengthwise; sprinkle 3/4 teaspoon cumin, 1/2
teaspoon salt, and 1/2 teaspoon pepper over both sides of quail. Prepare gr
ill. Place quail on grill rack coated with cooking spray; cover and cook 5
minutes on each side or until quail is done. To serve, cut into 1/4-inch-th
ick slices. Place 2 cups lettuce in each of 4 salad bowls; top each with 1
cup corn mixture and one-fourth of pork slices.
Nutr. Assoc. : 2607 0 0 0 0 0 0 0 5663 0 3412 0 0 0 0 0 0 1280
Posted to MC-Recipe Digest V1 #515 by Patrick & Sarah Gruenwald
<sitm@ekx.infi.net> on Dec 13, 1996

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