Kitchen cabinet: readers' recipes tested in Sunset's kitchens - includes recipes

Sunset, Feb, 1999 by Linda Lau Anusasananan

Tequila Pork Chops Al Zangri, Juneau

When Al Zangri visited Tucson, he Il in love with the food. Back home, he was inspired to create this dish with Southwestern flavors.

PREP AND COOK TIME: 20 minutes

MAKES: 4 servings

4 center-cut loin pork chops (each about 3/4 in. thick)

1/2 teaspoon cumin seed

1/4 cup (1/8 lb.) butter or margarine

3 cloves garlic, pressed or minced

1/4 cup fat-skimmed chicken broth

1/2 cup tequila

2 tablespoons lime juice

2 to 4 teaspoons minced fresh jalapefio chilies

Salt and ground white pepper

1. Trim and discard fat from chops. Wipe chops with a damp towel, then press cumin seed equally onto wide sides of each piece.

2. Place a 10- to 12-inch nonstick frying pan over high heat. When hot, add 1 teaspoon butter, tilting to coat pan. Add chops; brown well on each side, about 6 minutes total. Stir in garlic.

3. Remove pan from heat (away from a vent, fan, or inflammables). Stir broth, tequila, and lime juice into pan. Set over high heat. When liquids boil, reduce heat and simmer until meat is no longer pink in center (cut to test), about 4 minutes. Transfer chops to a platter; keep warm.

4. On high heat, boil pan juices until reduced to 3 to 4 tablespoons, about 2 minutes. Add remaining butter, in a lump, and stir until blended with sauce. Season to taste with chilies. Pour sauce over pork. Season to taste with salt and pepper.

Per serving: 450 cal., 66% (297 cal.) from fat; 35 g protein; 33 g fat (15 g sat.); 1.5 g carbo (0.1 g fiber); 230 mg sodium; 145 mg chol.

I Love You Fettuccine with Shrimp

Ana Maria Osorio, Dublin, California

When Ana Maria Osorio's special dinner guest asked for the name of the dish she had just served him, she responded, "I Love You Very Much." He was delighted.

PREP AND COOK TIME: About 20 minutes

MAKES: 4 servings

1 tablespoon olive oil

1 onion (5 to 6 oz.), peeled and chopped

3 cloves garlic, pressed or minced

1 cup whipping cream

1 can (14 oz.) diced tomatoes

1 pound shrimp (51 to 60 per lb.), peeled, deveined, and rinsed

1 tablespoon chopped Italian or curly parsley

Salt and pepper

1 pound fresh fettuccine

1. In a covered 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil.

2. Meanwhile, in a 10- to 12-inch frying pan over medium heat, frequently stir oil, onion, and garlic until onion is limp, about 5 minutes.

3. Add cream and tomatoes (with juice) to frying pan. Bring to a boil over high heat. Add shrimp and stir often until pink, 3 to 4 minutes. Add parsley and salt and pepper to taste. Remove from heat and keep warm.

4. When shrimp is in pan, add fettuccine to boiling water and cook just until pasta is tender to bite, 3 to 4 minutes. Drain well; return pasta to pan.

5. Stir shrimp mixture with pasta.

Per serving: 664 cal., 35% (234 cal.) from fat; 34 g protein; 26 g fat (13 g sat.); 73 g carbo (3.7 g fiber); 349 mg sodium; 289 mg chol.

Mediterranean Wheat Berry Salad

Gererdene Gibbons, Tigard, Oregon

"My husband is mad about wheat berries," says Gererdene Gibbons. So she cooks the chewy grain in big batches, then packs and freezes it in 2-cup portions, ready to use for this salad and in other dishes.

PREP AND COOK TIME: About 1 hour

MAKES: 9 servings

3/4 cup wheat berries

3/4 cup long-grain brown rice

1 jar (6 oz.) marinated artichoke hearts

6 tablespoons balsamic or red wine vinegar

2 tablespoons olive oil

2 teaspoons Dijon mustard

1 teaspoon dried oregano

2 Roma tomatoes (1/2 lb. total), rinsed, cored, and cut into 1/2-inch cubes

1 cucumber (3/4 lb.), rinsed and cut into 1/2-inch cubes

3/4 cup thinly sliced green onions

1/2 cup crumbled feta cheese

1/3 cup calamata olives, pitted and halved

1/3 cup chopped fresh mint leaves

1/4 cup chopped parsley

Salt and pepper

1. In a 3- to 4-quart pan, combine wheat berries, rice, and 6 cups water. Bring to a boil over high heat. Cover and simmer until grains are tender to bite, 30 to 35 minutes. Drain. Pour into a large bowl.

2. Drain artichoke marinade into bowl with grains. Coarsely chop artichokes and add to bowl along with vinegar, oil, mustard, and oregano. Mix well and let stand until cool, about 20 minutes.

3. Add tomatoes, cucumber, onions, cheese, olives, mint, and parsley; mix well. Add salt and pepper to taste.

Per serving: 207 cal., 36% (75 cal.) from fat; 5.4 g protein; 8.3 g fat (2 g sat.); 29 g carbo (4.8 g fiber); 304 mg sodium; 6.7 mg chol.

Savory Squash and Leek Casserole

Beverly E. Allen, Coupeville, Washington

Some like golden winter squash sweetly seasoned like candied yams. But not Beverly Allen's husband. To suit his taste, she flavors this casserole with shallots and leeks from her garden.

PREP AND COOK TIME: 1 1/4 hours

MAKES: 4 servings

1 1/2 pounds banana or hubbard squash, peeled and seeded

3 leeks (1 1/4 lb. total)

2 tablespoons olive oil or butter

1/2 cup chopped shallots

1/4 teaspoon ground nutmeg

About 1/4 teaspoon salt

1/8 teaspoon pepper

1 large egg, beaten to blend

1. In a 2- to 3-quart pan over high heat, bring 4 to 6 cups water to a boil.

2. Cut squash into 1-inch chunks. Add to boiling water, cover, and simmer until tender when pierced, 12 to 14 minutes. Drain and mash squash with a potato masher or a mixer.