Are you looking for an easy but exquisite meal that will knock your socks off, but won’t knock you off your New Year’s resolution to eat lean? You can’t go wrong with this pork specialty. The moment I tasted it, it was love at first bite – for me and for everyone else at the event that Scottsdale Chef Linda Martin was catering. A Guava Glazed Pork Tenderloin with Cuban Salsa, prepared by Chef Martin, was all people could talk about, and I couldn’t wait to get my hands on the recipe and serve this ultra-flavorful dish to friends and family. Linda Martin is a Le Cordon Bleu trained chef with more than 14 years of experience and a Valley favorite. She is well-known as a popular chef at Sweet Basil Cooking School and Gourmetware in Scottsdale, the featured chef for Dacor Luxury Appliances, and the owner of her own catering company, Linda’s Dinner Designs. I’ve had many dished created by Chef Martin, but the Guava Glazed Tenderloin has become an all-time favorite. Thank you, Chef Martin, for sharing it!
It’s not very often that I am gifted a sensational recipe from an exquisitely talented master chef. In this case, it’s a chef who is an inductee into the American Academy of Chef’s Culinary Hall of Fame, and the man who started the culinary programs at both The Art Institute of Phoenix and The Art Institute of Tucson. Now retired, Chef Bill Sy still guest teaches Asian Cuisine at the Art Institute of Phoenix, and if you want to learn the art of making a perfect pot sticker, he’s the man. Fortunately for all of us, Chef Sy believes in passing along ancient Chinese secrets. I was lucky enough to watch him in action years ago, and I’ll never forget the authentic flavor of the pot stickers and his simple technique for mastering those billowy pockets of goodness. So here is the recipe, from the chef who has won the respect and reverence of his peers, and who believes that cultivating talent and passing on traditions is his lifelong duty. Make him proud!
Best-selling cookbook author and host of PBS’s Primal Grill, Steven Raichlen shares a truly revered Rescued Recipe in his brand new cookbook, “Man Made Meals: The Essential Cookbook For Guys.” The recipe is for a sensational meat marinade, sure to be your go-to favorite for skirt steak, flank steak, or London Broil.
As the story goes, a Filipino-born immigrant named Sammy Ariola was at the end of his life. Rodolfo Lagua, a thirty-year California barbecue veteran had been his caretaker.
“I have no money for you to inherit,” said Ariola, as he lay on his deathbed, “but I’ll give you the recipe for my marinade.” Raichlen, researching the art of grilling tri-tips for his cookbook, met Lagua, and now the marinade is in safe-keeping in Raichlen’s cookbook. “Man Made Meals” is loaded with simple and speedy recipes and is packed full of practical tips, techniques, and secrets any cook would love.
Raichlen is the founder of Barbecue University, which offers three-day intensive courses on live fire cooking in Colorado Springs.
Some of his best-selling cookbooks include “The Barbecue Bible,” “BBQ USA,” and “Planet Barbecue.” He battled and defeated the Iron Chef in Japan in “Battle of the BBQ Gods” and has been named Cooking Teacher of the Year by Bon Appétit Magazine.
Raichlen can now add Recipe Rescuer to his long list of accomplishments.
Raichlen’s website is www.barbecuebible.com.
Church fund-raising cookbooks are generally compilations of recipes by the family and friends of the church-goers. But in the case of “The Bishop’s Bounty Cookbook: Food from Heaven that Tastes Divine,” the book highlights the life, accomplishments, and abundant recipes of the Bishop himself, The Most Reverend Charles Pascal Greco from the Diocese of Alexandria, Louisiana. I like to think that finding this old cookbook was a gift from above, since it has so many easy and delicious dishes in it, many of which are Father Greco’s authentic recipes.
Throughout the chapters, you not only get great meal ideas, but also a glimpse into one life that accomplished many things. Father Greco, born in 1894, built churches, schools, camps, and even a ninety-six foot ship for “children to play and adults to sit and relax.” The Star of the Sea took five years to complete. But, more than anything, the Bishop loved to cook and share his recipes with anyone and everyone. I chose the Chinese Barbecued Ribs because it’s so simple and savory! It makes enough to load up a platter and share, a notion that I think Father Greco would find absolutely heavenly.