Free Recipe Perky Porky Pigtails
Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Ingredients for Perky Porky Pigtails Recipe
2 tb Unsalted butter
2 Cloves (large) garlic;
-minced
1/2 lb Boneless pork steak; cut 1
-thick; cut in strips 2/3
-long; 1/4 wide
1 tb Caribe (crushed N. New
-Mexico hot red chile)
1 lb Dried Fusilli (corkscrew
-spaghetti)
1/2 c Unsalted butter
1/2 c Whipping cream
1 c Grated Parmesan cheese
1 tb Ground California mild red
-chile
1/2 c Italian-style pimento-pepper
-piccalilli
Perky Porky Pigtails Preparation
Melt 2 Tbs butter in heavy skillet; add garlic & cook until just beginning to turn golden. Add pork strips and cook quickly, turning often, about 5 minutes or until pork begins to turn brown. Sprinkle with caribe and continue to cook until meat is quite brown and crisp. Remove from skillet; keep warm on platter in 250-degree oven along with 4-8 serving plates. Cook pasta following package directions until just tender to bite. Drain well, return to cooking pan and cover. In skillet used to cook pork, melt 1/2 cup butter; add cream and 1/2 cup cheese. Cook until bubbly, stirring to free browned bits from skillet. Stir in ground chile, taste & adjust seasonings. Drizzle sauce over pasta, add pork and piccalilli and toss gently. Sprinkle with remaining cheese. Stir until well blended. Serve on warm plates. Makes 8 appetizer or 4 main-dish servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback).
Cooking Temperature:
Recipe Serves: 4
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