June 11, 2001
Dining In: Father's Day
2 lbs, pork tenderloin, cut into 3/4-inch cubes
3/4 c. olive oil
4 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
1 Tbsp. dried oregano
1 tsp. dried thyme
2 cloves garlic, minced
2 tsp. black pepper, ground
1 tsp. salt
1/2 tsp. cayenne pepper
6 thick slices Italian bread
Mix together first 10 ingredients, place in self-sealing bag and refrigerate 4-24 hours. Remove pork cubes from marinade; thread pork onto skewers (if using bamboo skewers, soak in water for 30 minutes to prevent burning). Grill over hot coals, basting with reserved marinade, for 4-5 minutes; turn and grill another 4 minutes. Discard any remaining marinade. Serve by pulling meat off of skewer onto Italian bread.
Makes 6 servings.
Indonesian Pork Satay
1 lb boneless pork loin
2 Tbsp. peanut butter
1/2 c. onion, minced
1 clove garlic, minced
2 Tbsp. lemon juice
1 Tbsp. soy sauce
1 Tbsp. brown sugar
Dash hot pepper sauce
1 Tbsp. vegetable oil
Cut pork into 1/2-inch cubes. Blend remaining ingredients together (a blender does this well).
Marinate pork in mixture for 10 minutes. Thread pork on skewers (if using bamboo skewers, soak in water for 30 minutes to prevent burning). Grill or broil for 10-12 minutes, turning occasionally, until done. Serve with cooked rice, if desired.
Makes 4 servings.
Potato Cheese Puffs
1 c. water
1/2 c. butter (no substitutions)
1 tsp. Dijon mustard
1/2 tsp. garlic salt
1/4 tsp. dried marjoram
1/8 tsp. pepper
1 c. flour
1/2 c. leftover mashed potatoes
3/4 c. shredded sharp Cheddar cheese
2 Tbsp. fresh chives
Preheat oven to 400 degrees. Heat water, butter, mustard, salt, marjoram and pepper in a medium heavy saucepan until butter is melted and water is simmering. Beat in flour, mixing vigorously until mixture forms a ball and no longer sticks to the sides of the pan. Remove from heat and set aside for 10 minutes.
Beat in eggs one at a time, beating well after each addition. Stir in potatoes, cheeses (reserving 1/4 cup for top) and chives. Drop teaspoonsful onto a well-greased baking sheet and sprinkle with reserved cheese. Bake for 18 to 20 minutes or until puffed and golden brown. Turn off oven and crack oven door. Let stand for 15 minutes before removing from oven.
Makes about 36 puffs.
Meringues with Berries and Cream
Whites of 3 large eggs
1 c. superfine sugar
12 soda crackers, crushed to crumbs *
1/2 tsp. vanilla extract
3 1/3 c. vanilla ice cream or frozen yogurt
4 c. fresh blueberries
4 c. fresh raspberries
4 mint sprigs, for garnish (optional)
Preheat oven to 250 degrees. Lightly coat muffin tin with canola oil cooking spray.
Place whites in narrow, medium bowl with flat bottom and straight sides. Beat slowly until whites are foamy and white. While beating at medium-high speed, gradually sprinkle in sugar, one tablespoon at a time, until whites resemble marshmallow whip. Beat at high speed until whites are glossy and hold almost firm peaks, about 5-9 minutes. Gently mix in crushed crackers and vanilla.
Using spatula, spread meringue into muffin tin to form 10 nest-like shells. Bake 45 minutes or until lightly colored and hollow-sounding when tapped gently. Shut off heat and leave in oven overnight.
If not using immediately, store in airtight containers up to 3 days. When ready to serve, place a meringue on each of 10 dessert dishes. Spread 1/3 cup ice cream or frozen yogurt in each meringue. Arrange 1/2 cup each of blueberries and raspberries on top of each. Garnish with mint sprigs, if using.
*Crush crackers by placing in tightly-sealed plastic bag and use rolling pin or heavy object to crush to fine crumbs. A blender can also be used, but be careful to stop blender before crumbs turn to powder.
Makes 10 servings.
Father's Day Golf Cake
For the cake:
1 package (18-1/4 oz.) yellow cake mix
For the decorations:
3/4 c. semisweet chocolate chips
1 can (16 oz.) plus 1 c. prepared vanilla frosting, blue green and yellow food coloring
1 can (16 oz.) prepared chocolate frosting
Large resealable plastic bag
Large flat serving platter or 19 x 10-inch piece of carboard covered with aluminium foil
Pastry bags fitted with small plain tips
Making the cake:
Preheat oven to 350 degrees. Grease and flour a 13- x 9-inch pan.
Prepare cake mix as package directs. Transfer pan to wire rack, cool for 10 minutes. Turn cake onto rack; cool completely.
Decorating the cake:
Place chocolate chips in plastic bag; microwave on medium until melted, about 2 minutes. Snip off 1 corner of the bag. Pipe 4 golf clubs onto waxed paper; chill until set, about 5 minutes.
Cut a 2-inch strip of cake lengthwise. Cut the strip crosswise into one 3-inch piece and two 4-1/2 inch pieces
Transfer large portion of cake to a serving platter. Add blue and green food coloring to the can of vanilla frosting to make blue-green. Place one 4-1/2 inch piece on each side of the golf bag at the bottom edge.
Cover golf bag with tinted frosting. Place the 3-inch cake piece on top of the cake for a pocket; frost with chocolate frosting,
Transfer 1/4 c. vanilla frosting to a small bowl; add yellow food coloring until desired color is reached.
Spoon yellow frosting and remaining chocolate and vanilla frostings into separate pastry bags fitted with plain tips; pipe score card, trim and stitching on cake.
Gently press chocolate golf clubs into the top of the cake, overlapping slightly. Pipe lines of white frosting on club heads.
Makes 12 servings,