BY RANDY GARBIN & TERI DUNN
From the soon-to-be published book by Collectors Press, Portland, Oregon
Easy BBQ Pork Sandwich
1 cup water
2 tsps cider vinegar
1 bay leaf
1 clove garlic, minced
oil
4 boneless pork cutlets, about 1/4-inch thick
4 kaiser or other bulky rolls
butter
your favorite barbeque sauce
1. Put water, vinegar, bay leaf, and garlic in large saucepan and heat but do not boil.
2. In skillet heat small amount of oil. Sear cutlets on each side (about 1 minute or less per side); remove to a plate.
3. Lower saucepan heat and put cutlets into water mixture. Cook, covered, about 30 minutes or until pork is fork tender. Skim off any fat that accumulates on top.
4. Pour barbeque sauce into skillet and heat on medium-low.
5. Split rolls, butter, and lightly toast.
6. Put one cutlet on each roll and spoon on as much warm sauce as you want. Serve hot with plenty of napkins. Great with coleslaw on the side.
Serves 4
Miss Adams Breakfast Casserole
3/4 stick (12 tblsps) unsalted butter, plus additional for baking pan
6 cups sweet peppers, diced
3 cups Bermuda onions, diced
2 cloves garlic, pressed
3/4 tblsp dried oregano
1/2 tsp black pepper
pinch cayenne
9 cups bread ends cut into 1-inch cubes
4 cups grated cheddar cheese, divided
12 oz. ham, diced
1 slice bread ends, cubed very small
8 eggs
4 1/2 cups half-and-half
1. Preheat the oven to 350 degrees.
2. Melt 3/4 stick butter in large skillet and sauté peppers and onions until soft. Add garlic, oregano, pepper, and cayenne; stir.
3. Butter 4-inch-deep pan and line with 1-inch bread cubes. Sprinkle 2 cups cheese over bread. Sprinkle ham over cheese. Add vegetable layer and remaining 2 cups cheese. Sprinkle on thin layer of very small bread cubes.
4. Whisk eggs and half-and-half together in large bowl. Pour over bread cubes as evenly as possible.
5. Cover pan with foil.
6. Bake 1 hour. Uncover and cook a little longer until casserole is set in the center (it should shake uniformly).
Serves 6
Ken's Onion Rings
5 large whole Spanish onions
2 cups milk
white flour
plain bread crumbs
salt and black pepper, to taste
oil
1. Peel and slice onions to 1/8 or 1/4 thick. Put in large bowl; pour milk over them (keeps them firm, white, and moist).
2.Mix equal amounts flour and bread crumbs in separate bowl until well blended. Stir in salt and pepper.
3. Swish heaping handful of onions in flour-bread crumb mixture until coated. Shake off excess.
4. Fry in hot, clean oil, stirring occasionally until crispy golden brown.
5. Drain on paper towels, blot a bit, and serve hot.
Serves 10-12
Bread Pudding Riverhead Grill
12 eggs
3 tblsps vanilla extract
1 tsp almond extract
3 quarts cold milk
2 1/4 cups sugar, plus additional for sprinkling
pinch salt
ground nutmeg
ground cinnamon
5 hard rolls, cut into pieces
1. Preheat oven to 350 degrees.
2. Mix eggs, vanilla extract, and almond extract well. Stir in milk. Add 2 1/4 cups sugar, salt, nutmeg, and cinnamon. Add rolls; stir to be sure they are coated.
3. Pour into hotel-size pan, about 9 x 18 inches; place in shallow pan of water before putting in oven.
4. Bake 1 hour 20 minutes.
5. Cool slightly; mix cinnamon and sugar; sprinkle over top. Serve warm or cold.
Serves 15
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