SPRING AT LAST!!!

Instant Cole Slaw, Sugar Shack Pork and  Indian Corn sticks

Eating outside has always held a special fascination for me – and my biological clock is telling me we should be eating out on the patio NOW.

So far, this has been the rainiest spring in my memory. Maybe it is not my dampest spring, but certainly the wettest.

Growing up in San Francisco, where spring and summer are always enveloped in fog, the only two days nice enough to dine alfresco were the first day of school (naturally) and Christmas Day. Christmas of 1972 we actually had a picnic on the beach!

In the Mother lode, springtime provides a beautiful and very long lasting venue for ventilated vittles, or at least up until this year; I am keeping my fingers crossed.

Dining out of doors, unless we are trying to impress the neighbors or the boss, means informality. Plastic glasses are ok, and so is disposable plate ware. If you want to be a bit more “Martha-esque”, put out some gaily colored paper napkins (designer, of course). Be sure and weight them down with something heavy like a Waterford crystal paperweight or a can of Spam (depending upon your guest list).

The main concern, when eating outside in springtime, is keeping the food hot. If you have some of those electric warming trays or an electric frying pan stashed in a closet somewhere, this is a goodtime to dust them off. Fondue pots are helpful, and can be used to keep sauces or even a bit of chili hot if there is no room on the grill.

The other worry, and more so in other parts of the country, is the threat of a sudden rainstorm. Caterers on the east coast always have an alternate locale for garden weddings, just in case.

We don’t usually have to contend with such drastic weather changes (knock on wood), but this year, an alternate plan of action might be a good idea.

If you want to BBQ, plan on menu choices that are quickly grilled in 15 minutes or less, and could be alternately finished off inside, in case the weather turns. This is not the season for a nine-pound roast on the rotisserie!

It’s been a while since I saw a bug, but before you venture forth with the frankfurters, carefully check out the dining site for bees, mosquitoes and ants. And before you plunk down your bankroll for the designer paper napkins, make sure that the garden isn’t full of allergy-laden blooms, or they will turn into very expensive Kleenex.

Once you’ve cleaned and polished the grill, stocked up on citronella candles and located the fly swatter, you’re ready for the culinary kick-off of the calendar.

One of the great things about eating outside is you don’t have to dust, and it smells even better than furniture polish!

Instant Cole Slaw

Serving Size : 8 Preparation Time :0:05

For Dressing:

1 Cup Fat Free Mayonnaise

4 Tablespoons Apple Cider Vinegar

2 Teaspoons Dijon Mustard

1 1/2 Teaspoons Celery Seeds

1 Teaspoon Pepper

6 Tablespoons Sugar

Mix all ingredients together and store in a jar in the fridge. When ready to make Cole slaw, just shred some cabbage and grate a little carrot and mix with enough dressing to blend together.

Per Serving : 41 Calories; trace Fat; 10g Carbohydrate; trace Dietary Fiber; 17mg Sodium

 

Sugar Shack Pork

Serving Size : 6 Preparation Time :0:20

1/3 Cup Maple Syrup

1/3 Cup Low Sodium Catsup

2 Tablespoons Apple Cider Vinegar

2 Tablespoons Dijon Mustard

1/8 Teaspoon Hot Sauce

1/2 Teaspoon Orange Zest

24 Ounces Pork Tenderloin

Pan Spray

Mix syrup, vinegar, mustard hot sauce and orange zest together in a small saucepan, and cook for 10 minutes over medium heat. Spray pork tenderloins lightly with pan spray (to prevent sticking) and grill until internal temperature of 150 degrees is reached. While cooking, baste frequently with sauce.

Per Serving : 207 Calories; 4g Fat ; 16g Carbs; trace Fiber; 127mg Sodium.

 

Indian Corn Sticks

Serving Size : 7 Preparation Time :0:00

1 Package Jiffy Corn Muffin Mix

1/4 Cup Egg Substitute, Liquid — or one large egg

1/3 Cup 2% Low-fat Milk — or regular milk

1 Tablespoon Corn Meal — divided

3 large Black Olives — coarsely chopped

1/2 Cup Reduced Fat Cheddar Cheese — shredded

2 medium Green onions, chopped

2 Tablespoons Red Bell Pepper — minced

1/8 Teaspoon Chili Powder

1 Tablespoon Bacon Bits — real, not artificial

Pan Spray

Preheat oven to 400 degrees (375 convection). Spray a corn stick pan with the pan spray and sprinkle a scant teaspoon cornmeal into each stick form. Preheat pan in oven for 10 minutes. Meanwhile, prepare the batter with the egg and milk, according to package directions. Stir in remaining ingredients. After the 10 minutes is up, carefully remove the pan from the oven – Careful it’s HOT. Spoon the batter evenly into each form, working quickly. Return to oven and bake for 12-15 minutes (10-12 convection) until golden. Set pan on cooling rack for 3 minutes. Remove sticks from pan and cool completely on rack.

Can be made ahead, frozen and reheated.

Per Serving : 133 Calories; 5g Fat ;17g Carbs; 1g Fiber; 310mg Sodium.

NOTES : Baked in a corn stick pan – they look like real "Indian” corn. Remember these for Thanksgiving!

April 19, 2010 · Jude · Comments Closed
Posted in: Cole Slaw, Pork, Vegetables