DO NOT SEND ME ANYMORE E-MAILS ----- Original Message ----- From: "T. Matthew Evans" <tmattevans@yahoo.com> To: "Chile Heads" <Chile-Heads@globalgarden.com> Sent: Wednesday, October 29, 2003 10:13 AM Subject: [CH] A Chile-Head's Delight Hey now, CHs -- As we move towards the end of the season, I find myself trying to squeeze chiles into every dish in every way possible. To that end, I made a chile-lover's dinner for my wife and I last night and thought I would pass it along. Everything turned out well and was quite hot. I had a 1.5-lb. portion of a pork loin that I rubbed with a 50-50 mixture of red seasoning and toasted, ground orange habanero. After rubbing, I injected the loin with about 0.5 cup of homemade Red Savina hot sauce (thin, vinegary, and garlicky) and allowed it to sit for about an hour before cooking. I seared the loin on all sides in a hot skillet and then transferred the whole kit-and-kabootle to a 375 F oven to finish. I cook my pork loins to 147 F -- after resting for 10 minutes, it will be slightly pink when you slice it. I served the loin with lumpy mashed potatoes and butter beans. For the potatoes, I diced and boiled four red-skinned potatoes until soft then mashed them with a bit of heavy cream, some white seasoning, six large Carolina hot chiles, and a caramelized yellow onion. The butter beans were straightforward but served with chile relish. A spinach salad with a creamy parmesan-chipotle dressing would have also been nice, but I ran out of motivation. Overall, the meal was super-easy to make and was good comfort food for a cool night in the South. Specifically, I was pleased with the results from the hot sauce injection. Good luck. Matt ===== __________________________________ Do you Yahoo!? Exclusive Video Premiere - Britney Spears http://launch.yahoo.com/promos/britneyspears/