Home Cooking With Trisha Yearwood: Stories and Recipes to Share With Family and Friends Read Online Free PDF Page B

vinegar
    2 tablespoons minced garlic
    ¼ cup ginger sauce
    ¼ cup orange juice
    2 pork tenderloins, about 1 pound each
    4 tablespoons olive oil
    1 medium red onion, coarsely chopped
    ¼ cup teriyaki sauce
    ¼ cup V8 juice
    ¼ cup honey
    ¼ cup orange marmalade
    2 oranges
    Mix the teriyaki marinade, vinegar, garlic, ginger sauce, and orange juice. Pour this mixture over the tenderloins in a roasting pan. Cover and refrigerate overnight.
    The next day, preheat the oven to 350°F.
    Heat the olive oil in a heavy skillet. Remove the tenderloins from the marinade and put them, along with the chopped onion, in the hot oil. Sear the meat on all sides. Return the pork and onion to the marinade in the roasting pan. Cover loosely with foil and bake for 20 minutes.
    Mix the teriyaki sauce, V8 juice, honey, and orange marmalade. When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat. Pour the honey sauce into these slits and over the meat. Slice the unpeeled oranges into ¼-inch crosswise pieces and arrange on the top and sides of the tenderloins. Return the meat to the oven and bake, uncovered, for an additional 15 minutes, or until the orange slices begin to curl. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve.

fred’s barbecued pork ribs
    My cousin Fred was the organizer of the first Paulk reunion in Willacoochee, Georgia, in 1993. He said from the beginning, “Y’all come and I’ll provide the meat. You can bring something if you want to but it’s more important that you come.” He’s kept his promise by providing delicious pork ribs every time. His “special spray” makes these ribs flavorful. We recommend that you have your butcher cut each pork rib slab in half lengthwise and then into two-rib sections. They cook faster and are easier to handle and eat.
    SERVES 10 TO 15
    6 pounds meaty pork rib slabs
    4 tablespoons seasoned salt (with onion and garlic)
    4 tablespoons lemon pepper seasoning
    1 cup lemon juice
    1 cup apple cider vinegar
    2 tablespoons Worcestershire sauce
    Preheat an electric or gas grill to 250°F.
    Rub all sides of the pork with the seasoned salt and lemon pepper seasoning. Put the rib sections on the grill. Prepare Fred’s Special Spray by mixing the lemon juice, vinegar, and Worcestershire sauce. Put this mixture in a food-safe spray bottle. Spray the ribs with Fred’s Special Spray. Cook the ribs until they are browned, about 1½ hours, spraying often with the sauce. Put the ribs in a 4-inch-deep stainless-steel pan with a lid. Spray the ribs once more and close the lid completely. Increase the grill temperature to 300°F and cook the covered ribs for 3 hours more.
    For the second cooking, you can substitute a baking bag for the covered pan and cook the ribs in a 300°F oven for 3 hours.

    Fred Paulk, 1957.

    Fred Paulk playing the harmonica at the Paulk family reunion.



chicken piccata
    This dish is the result of a collaboration of two people who’ve never even met! Beth’s neighborHope Kozma andStone Workman, a friend in Monticello, Georgia, both make delicious chicken piccata, so we combined the best of theirs! If capers are not your thing, substitute frozen green peas for a tasty alternative.
    SERVES 4 TO 6
    ¼ cup olive oil
    2 large eggs
    ½ cup all-purpose flour
    ½ cup grated Parmesan cheese
    1 pound thinly sliced boneless, skinless chicken breasts
    5 tablespoons butter
    ½ teaspoon minced garlic
    1 cup chicken broth
    1 3.5-ounce jar capers, rinsed and drained
    1 tablespoon fresh lemon juice
    1½ tablespoons white wine vinegar
    2 tablespoons chopped fresh parsley
    Heat the olive oil on the stovetop in a large skillet over medium heat.
    Beat the eggs in a shallow bowl. In a separate dish, mix the flour and Parmesan cheese. Dredge the chicken pieces in the eggs and then in the flour-cheese mixture.
    Add 2 tablespoons of butter to the heated olive