Pork is such a great value now.   You can often purchase beautiful lean, silken ,rosy loin cuts for huge bargain prices.  And they freeze well too, tucked into freezer weight bags. I have lots of fun cooking  two long time favorites, each of which requires very little  of your time, yet are special enough for company fare.  For the Perky Pork Pigtails,  originally featured in my "Hotter Than Hell Cookbook"I have  often used leftover grilled pork.  Pork loin steaks which are about an inch thick are just terrific rubbed with our Gordon's Rub and then grilled about 3 and a half minutes a side into a beautiful crisscross grill.  ( You can  easily create this effect by placing the chop for almost 2 minutes on a 45 degree angle, then rearranging it to be on a  45 degree angle with the opposite slant for the remaining 1 1/2  minutes, creating beautiful diamond shaped grill marks.)  The Hotter Than Hell Cookbook is also on sale this week until  April 24 at $15.95, autographed.  Don't let the name of this book scare you--it has lots of delicious food and drink recipes that you can "tune up or down"  with spiciness.

Pork is a great nutritional value also--I am sure you have seen the advertisements for "The other white meat".   Did you know that the average 3 ounce serving has only 210 calories,  68 mg. cholesterol, 12 gr fat,  23 gr protein, 360 mg potassium 360 , and 20% of the daily suggested B-6--what a great nutritional opportunity!

The Pork Chops Martini have always proven a superb favorite and a great way to use Dry Vermouth if you don't want it for martinis.  Or, you can use any dry white wine.  The great thing about this recipe is you can make it before company arrives and then just heat it and serve it.  I originally published this recipe in my Freezer Cookbook which is now on sale for $15.95 for this week, autographed.  The book has many of my all-time favorite recipes and good to know information about how to freeze  most everything--including your cashmere sweaters and chocolates.  

We still have some space in our April  23 - 25 weekend class, our May 6 Perfect Pies class and our Oaxaca tour.  Oaxaca has now been rated as green meaning there is  a lot less concern about covid, however, masks must be worn in public.  I have added two classes for the early summer--one new class on a Paella Dinner Party set for June 3 and  Chocolate and Chile, Perfect Culinary Companions set for July 8.  

Here's the recipes --