THE
POWE
R
OF
PORK
Every lean serving of pork packs a powerful
punch of nutrients, including protein, vitamin B6,
zinc, thiamin, and potassium — all essential for
keeping you and your family healthy and strong.
Try this recipe and visit bhg.com/pork for more
nutritious and delicious meal ideas.
GRILLED
INDIAN PORK KABOBS
with Sweet Onions and Red Bell Peppers
INGREDIENTS
1
bone-in sirloin pork roast, about
4
pounds,
boned and cut into 1 Vh-inch cubes
2 large red bell peppers, cut into 1-inch squares
2 large sweet onions, cut into 1-inch chunks
12
(
12
-inch) skewers, soaked in waterfor
30
mins.
Vegetable oil cooking spray
Indian Spice Paste
4
large cloves garlic
2 tablespoons curry powder
1 tablespoonkoshersalt
1 tablespoon ground cumin
1 tablespoon ground coriander
Vt
teaspoon cayenne
Vi
cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons water
COOKING DIRECTIONS
To make spice paste, place garlic in food processor
and process until m
inced. Add spices, lemon juice, oil,
and water. Process until thoroughly combined. Place
pork in large self-sealing plastic bag. Pour paste over
pork andmix until pork is evenly coated. Seal bag
and refrigerate for
2
to
4
hours. While you prepare a
medium-hot fire, thread pork onto skewers, alternating
w
ith pieces of red pepper and onion. Spray grill grate
w
ith vegetable oil spray. Grill kabobs directly over heat,
turning to brown evenly on all sides, for a total of 10 to
12
m
inutes.Transfer to warm
platter or individual
plates and serve.
Serves
8
-
10
.
SERVE IT UP!
Round out your meal w
ith a side of rice pilaf or
flavorful couscous and a medley of grilled vegetables.
Don’t be blah.'
For more information about pork,
and other quick and delicious recipes, visit
TheOtherWhiteMeat.com/PorkRecipes
nnw
©2009
Nationa
l Pork
Board
, Des Mo
ines, IA
. Th
is message
UOFA.
funded
by
America’s PorkCheckoffProgram
.
2008
Nationa
l
'checkoff.
Nutrient Database
for Standard
Reference
, Re
lease
21
.
food
AMERICAN CLASSICS
T E M P E R T H E E G G Y O L K S
“Adding the hot milk slowly to
the egg yolks keeps the yolks
from curdling and helps ensure
smooth and creamy texture.”
S TR A IN FO R S IL K Y T E X T U R E
“Remove any small bits of
cooked egg and the vanilla bean
by straining the custard through
a fine-mesh sieve”
C o o k t h e C u s t a r d
“Never allow custard to simmer or
boil. Stir constantly until surface
bubbles dissipate and the custard
thickens enough to coat the spatula.”
T A S T E A N D B A LA N C E
“After straining, it’s
important to taste the
custard. The flavor should
be rich with egg yolks and
cream, yet full of vanilla
goodness from both the
vanilla bean and vanilla
extract. The right amount
of salt is key— its purpose
is to heighten the flavor of
the ingredients without
adding salty flavor”
RIPEN A N D S ER V E
Fresh-churned ice cream
is generally a soft-serve
consistency. “For more
scoopable ice cream,
transfer it to a shallow
glass dish, cover with
plastic wrap, and freeze
until ice cream is firmly
set, about 4 hours”
S L O W C H U R N BY H A N D
“Hand churning is best and
incorporates less air in the ice
cream for denser texture and
richer flavor. Aim for one even
turn every two seconds.”
SCOTT PEACOCK
Learn more about ice cream and other
American Classics from
BH&G
’s
American
Classics expert at
better, tv.
For more how-tos,
log on to
BHG.com/americanclassics
Recipe and photo courtesy ofthe National Pork Board
1 7 0 JULY2009 BETTER HOMES AND GARDENS
