easy entertaining
BY tim and lori laird | PHOTOGRAPHS BY DAN DRY
super sangria 2 Tbsp 1 Tbsp 1 tsp 1 tsp 1 tsp 1/2 tsp 1/4 tsp
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sandwiches
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andwiches Traditional, modern, contemporary, eclectic - as many different design styles as you can imagine for your living room, any and all of those styles can be applied to your kitchen as well. Though granite and stainless may be de rigeuer for many, with the large variety of materials available today virtually any style is attainable. When designing your kitchen let your imagination run wild. As the center of the home it’s where you’re likely to spend much, if not most of your time, so it should truly reflect you and your family. It’s already practical by necessity, so have some fun with it and let it speak to the soul. In the same way that not everyone likes brussels sprouts or, dare I say, chocolate, there’s a different flavor in kitchens for every taste bud.
22 louisville dining magazine Winter 2004
yellow cornmeal brown sugar chili powder ground cumin kosher salt granulated or powder garlic ground cinnamon
Preheat the oven to 400 degrees F. In a large ovenproof skillet, heat the oil over high heat. Season the pork evenly with the cornmeal rub. Sear well on all sides until golden brown. Place pan in the oven and continue cooking the pork until a thermometer inserted in the center reads 145 degrees, about 30-35 minutes. Transfer the pork to a cutting board and allow the meat to rest for 10 minutes before slicing.
total turkey Preheat the oven to 400 degrees F. In a large ovenproof skillet, heat the oil over high heat. Season the pork evenly with the cornmeal rub. Sear well on all sides until golden brown. powder garlic Place pan in the oven 1/4 tsp ground cinnamon and continue cooking the pork until a thermometer inserted in the center reads 145 degrees, about 30-35 minutes. Transfer the pork to a cutting board and allow the meat to rest for 2 Tbsp 1 Tbsp 1 tsp 1 tsp 1 tsp 1/2 tsp
yellow cornmeal brown sugar chili powder ground cumin kosher salt granulated or
crafty crab 2 Tbsp 1 Tbsp 1 tsp 1 tsp 1 tsp 1/2 tsp
very veggie Preheat the oven to 400 degrees F. In a large ovenproof skillet, heat the oil over high heat. Season the pork evenly with the cornmeal rub. Sear well on all sides until golden brown. Place pan in the powder garlic oven and continue cooking 1/4 tsp ground cinnamon the pork until a thermometer inserted in the center reads 145 degrees, about 30-35 minutes. Transfer the pork to a cutting board and allow the meat to rest for 10 minutes before slicing. Mix all the ingredients together and store in an airtight container. 2 Tbsp 1 Tbsp 1 tsp 1 tsp 1 tsp 1/2 tsp
yellow cornmeal brown sugar chili powder ground cumin kosher salt granulated or
1/4 tsp
yellow cornmeal brown sugar chili powder ground cumin kosher salt granulated or powder garlic ground cinnamon
Preheat the oven to 400 degrees F. In a large ovenproof skillet, heat the oil over high heat. Season the pork evenly with the cornmeal rub. Sear well on all sides until golden brown. Place pan in the oven and continue cooking the pork until a thermometer inserted in the center reads 145 degrees, about 30-35 minutes. Transfer the pork to a cutting board and allow the meat to rest for 10 minutes before slicing. Mix all the ingredients together and store in an airtight
container.
Winter 2004 louisville dining magazine
23