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<title>WGTE Public Media : Memorial day recipes</title>
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	<title>Barbecued Pork Sandwich with Cabbage Slaw</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=9487</link>
	<description><![CDATA[From Everyday Food
Serves 4 | Prep Time: 25 minutes | Total Time: 50 minutes




IngredientsPork and Cabbage SlawQuick BBQ Sauce (Below)2 pork tenderloins (12 to 16 ounces each)Coarse salt and ground pepper3 tablespoons mayonnaise2 tablespoons white-wine vinegar2 teaspoons light-brown sugar5 cups finely shredded green cabbage (half a 2-pound cabbage)4 potato rolls or other soft sandwich rollsBBQ Sauce
3/4 cup ketchup2 tablespoons light-brown sugar1 tablespoon white-wine vinegar1 tablespoon Worcestershire sauce2 teaspoons paprika1/4 to 1/2 teaspoon cayenne pepper
1. Make BBQ sauce by whisking together all the ingredients above.
2. Preheat oven to 475 degrees. Divide Quick BBQ Sauce between two bowls. Use one for basting the raw meat; reserve the other for serving with sandwiches.
3. Place pork on a foil lined rimmed baking sheet; season with salt and pepper. Brush generously with sauce. Roast, basting occasionally with sauce, until an instant-read thermometer registers 150 degrees, 18 to 25 minutes.
4. Meanwhile, make slaw: In a medium bowl, whisk together mayonnaise, vinegar, mustard, and brown sugar until smooth; season with salt and pepper. Mix in cabbage.
5. Thinly slice pork; serve on rolls, accompanied by slaw and reserved sauce.]]></description>
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	<pubDate>Wed, 18 May 2011 11:36:54 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=9487]]></guid>
</item>
<item>
	<title>Lime-Soaked, Cumin-Crusted Grilled Skirt Steak</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=9491</link>
	<description><![CDATA[From Splendid Table
Ingredients:
2 pounds skirt steak1 cup fresh lime juice (about 8 limes)
For the Rub:3 tablespoons cumin seeds (or 1 1/2 tablespoons ground cumin)2 tablespoons minced garlic1/3 cup roughly chopped fresh cilantroKosher salt and freshly cracked black pepper to taste
For the Relish:1/2 cup finely chopped pitted green olives1 teaspoon chopped dried red chile peppers of your choice, or to taste1/4 cup olive oil2 tablespoons freshly cracked black pepper
Instructions:
1. Place the steak in a shallow dish and pour the lime juice over it. Cover the dish and let it sit in the refrigerator for 30 minutes to 1 hour, turning occasionally.
2. Light a fire in your grill.
3. In a small bowl, combine all the rub ingredients and mix well. Remove the steak from the marinade, pat dry with paper towels, and rub it all over with the spice rub, pressing gently to be sure it adheres.
4. When the fire has died down and the coals are hot (you can hold your hand 5 inches from the grill surface for 1 to 2 seconds), place the steak on the grill and cook until well-seared on one side, about 4 minutes. Turn and continue to cook to the desired doneness, about 4 minutes more for rare. To check for doneness, nick, peek, and cheat: Make a 1/4-inch cut in the thickest part of the meat and take a peek; it should be slightly less done than you like it. Remove the steak from the heat, cover it loosely with foil, and allow it to rest for 5 minutes while you make the relish.
5. In a medium bowl, combine all the relish ingredients and mix well.
6. Slice the steak as thin as possible against the grain and serve with the relish.
Get the recipe at The Slendid Table]]></description>
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	<pubDate>Wed, 18 May 2011 15:13:29 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=9491]]></guid>
</item>
<item>
	<title>Red, White, and Blueberry Trifle</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=9489</link>
	<description><![CDATA[From Everyday FoodYou can substitute sliced fresh strawberries for the raspberries, if you prefer.
Serves 6
Ingredients
 cup sugar plus 1/3 cup cup fresh lemon juice1 store-bought pound cake (12 ounces), cut into -inch-thick slices1 bar reduced-fat cream cheese (8 ounces), room temperature1 cup heavy cream3 cups fresh blueberries (three -pint containers), rinsed and dried3 cups (two 6-ounce containers) fresh raspberries
1. Make lemon syrup: In a small saucepan, bring  cup sugar, lemon juice, and  cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice. (Brushing the cake slices with lemon syrup will infuse them with flavor and keep them moist.)
2. With an electric mixer, beat cream cheese with sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
3. Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
4. Cover, and refrigerate until chilled, at least 1 hour and up to overnight.]]></description>
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	<pubDate>Wed, 18 May 2011 12:03:18 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=9489]]></guid>
</item>
<item>
	<title>Grilled Salmon Steak with Mustard Sauce and Asparagus</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=9488</link>
	<description><![CDATA[From Everyday Foodserves 4
Ingredients
1 tablespoon olive oil, plus more for grates1/2 cup Dijon mustard1/4 cup sugar2 teaspoons white-wine vinegar3 pounds medium-thick asparagus, trimmedCoarse salt and ground pepper4 salmon steaks (6 to 8 ounces each)4 slices grilled bread (optional)

1. Heat grill to high; lightly oil grates. Make mustard sauce: In a small bowl, whisk together mustard, sugar, and vinegar. Divide sauce between two bowls (about 1/2 cup each); use one for basting and the other for drizzling. Set aside.
2. In a large bowl, toss asparagus with oil; season with salt and pepper. Working in batches, if necessary, grill asparagus, turning occasionally, until lightly browned and tender, 4 to 8 minutes, depending on thickness of spears. Set aside.
3. Arrange salmon steaks on a baking sheet; season with salt and pepper. With a brush, baste each side lightly with some of the mustard sauce. Grill salmon steaks, basting with sauce again, until glazed and cooked through, 3 to 5 minutes per side.
4. Transfer salmon to plates; drizzle with mustard sauce. Serve with half the asparagus and, if desired, grilled bread.
]]></description>
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	<pubDate>Wed, 18 May 2011 11:54:13 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=9488]]></guid>
</item>
<item>
	<title>Potato Salad with Sour Cream and Scallions  </title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=9492</link>
	<description><![CDATA[From Everyday FoodServes 4
Ingredients:2 pounds white new potatoes, quartered and cut into 3/4-inch chunksCoarse salt and ground pepper3/4 cup reduced-fat sour cream1/4 cup light mayonnaise1/2 cup thinly sliced scallions, plus more for garnish (optional)4 bacon slices, cooked and crumbled, for garnish (optional)
Directions:
1. In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well.
2. Meanwhile, in a large bowl, whisk together sour cream and mayonnaise; add warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day.
3. To serve, season salad again with salt and pepper, if needed; fold in scallions. Garnish with bacon and more scallions, if desired.
Get the recipe at Everyday Foods]]></description>
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	<pubDate>Wed, 18 May 2011 15:17:51 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=9492]]></guid>
</item>
<item>
	<title>Apricot/Mustard Pork Bones or Ribs</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=9493</link>
	<description><![CDATA[From The Splendid Table
Yield: 4 to 5 servings
The unused glaze keeps 2 weeks in the refrigerator.
If you bone out a pork loin, or have meaty bones from any part of the pig, this is a great way to use them. Caramelized, sweet-tart and chewy, it gets everyone to eat with their hands and relax. The same treatment works for spareribs, they just need to cook longer.
Ingredients:
Apricot Mustard Glaze:1/2 cup apricot jam1/3 cup cider vinegar, or to taste1/4 to 1/3 cup spicy, dark brown mustard1 tablespoon soy sauce4 large garlic cloves, minced1/2 teaspoon Tabasco sauce, or to taste (optional)
Pork:3 to 5 pounds meaty pork bones or 3 pounds spareribssalt and fresh ground black pepper
Directions:
1. In a medium bowl blend all the glaze ingredients. Preheat the oven to 325F.
2. On a shallow roasting pan spread out the bones or ribs. Season them and slow roast until they are browned and their meat is cooked through - 45 minutes or so for the bones,1hour and15 minutes for the ribs. Baste with the pan juices.
3. Brush the glaze over the meat. Raise the oven to 475F and roast, turning and basting with pan juices, until the glaze is bubbling and the color of caramel. Remove the meat from the oven. Let it rest 10 minutes, then serve hot. Be careful because the glaze can be very hot.
Get the recipe from The Splendid Table]]></description>
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	<pubDate>Wed, 18 May 2011 15:42:53 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=9493]]></guid>
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