INGREDIENTS

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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