- Try these dip ideas for party season (04/24/16)
- Refreshing entree salad recipes (04/17/16)
- A Southern Illinois favorite and other buttery recipes (04/10/16)
- Recipes to celebrate a special birthday -- or a championship (04/03/16)
- Sauce and grill options to try this barbecue season (03/27/16)
- Tasty options for Easter dinner (03/20/16)
- Reader-submitted favorite recipes (03/13/16)
Selections showcase hot summer meals
We have not received much reader mail in the past few weeks, which is normal in the summer. But this week we did get several recipes to share with you and a request from a reader. As you try new recipes this summer, remember to send them in so other readers might enjoy them, too.
Colombian-Style Pork Scallopine
1/2 cup milk
1/4 cup white wine
1/4 cup chopped onion
1 1/2 teaspoons adobo seasoning
4 large eggs
3 cloves garlic
2 scallions, chopped
Salt and pepper
2 1-pound boneless center-cut pork loins, butterflied by the butcher
Plain breadcrumbs, as needed
Corn oil, as needed
Hot sauce (Aji), recipe follows
To make the marinade: Combine all of the ingredients in blender and puree until smooth. Transfer to bowl. (The marinade can be made up to two days in advance.)
To marinate the chuleta: Transfer the pork to the marinade and marinate at room temperature for 10 to 15 minutes. Put bread crumbs in a plastic bag. Add pork and using the palm of your hand, pat bread crumbs onto pork so that crumbs adhere well. Heat a large skillet over medium-high heat. Add enough oil to lightly coat the bottom of the skillet. Working in batches, add the pork and cook, turning once, until lightly browned and cooked through, about 5 minutes per side.
Serve with the aji, red beans, rice and sweet bananas (maduros) for an authentic Colombian dish.
Hot sauce (Aji):
10 jalapenos, stemmed
1/4 cup water
1/4 cup white distilled vinegar
1/4 cup freshly squeezed lemon juice
1 1/2 cups finely chopped scallions
1 cup finely chopped cilantro leaves
2 teaspoons salt
In a blender, combine jalapenos with water, vinegar and lemon juice. Pour into a bowl. Add scallions and cilantro. Add about 2 teaspoons salt or more to taste.
Vidalia onions are available right now and the saying "get them while you can" applies here. The season does not last long, so we enjoy them while they are fresh and abundant. You can store Vidalia onions in your refrigerator if you make sure the onions do not touch each other. I individually wrap each onion in a paper towel and place them in the vegetable bin drawer. They last a long time. Some people place them in the legs of a clean hose stocking, twisting tightly between each onion. Here is one recipe to enjoy these sweet flavorful onions.
Special Occasion Vidalia Onions
4 large Vidalia onions
4 beef bouillon cubes
4 tablespoons butter
Freshly ground black pepper
Prepare a fire in a charcoal grill or preheat oven to 350 degrees. Trim and slice from the top of each onion, and peel the onion without cutting off the root end. Using a potato peeler, cut a small cone shaped section from the center of the onion. Cut the onion into quarters from the top down, stopping within a 1/2 inch of the root end. Place a bouillon cube in the center of each onion, slip slivers of butter between the sections, and sprinkle with pepper. Wrap each onion in heavy duty foil and place the onions directly onto the hot coals. Cook the onions for 45 minutes turning every so often. To serve, place each onion in individual bowl because the onions will produce a lot of broth, which tastes like French onion soup. Makes 4 servings
We have one request this week from Hollyann Hoernig of Benton, Mo. Hollyann would like to share diabetic recipes with a family member who needs these special recipes.
I hope you will enjoy these recipes and find the time to try your own new recipes. Have a great week and until next time, happy cooking.
Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at email@example.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.