I was asked to contribute my favorite grilling recipe for today’s cover story in WichiTalk.
The problem: I don’t write recipes. I just use them, but I have a huge collection of fabulous ones to draw from. I got permission from Cargill to use a recipe for smoky spice-rubbed pork loin with cilantro cream sauce that I picked up nearly a decade ago at the Midwest Winefest. It was authored by Tanya Tandoc, who at the time was working as a spokeswoman for Sterling Silver meats.
It’s one of my most beloved recipes, and somehow, I’ve managed not to lose the original card in the 10 years I’ve had it. That’s definitely not common for me.
The card is now pretty beat up and stained with chipotle sauce and crusty bits of dried cilantro. But the dish is both spicy and cool, and everyone I’ve ever served it to loves it.
Anyone out there have a can’t- miss grilling recipe to share?
We’re running a contest tied to the Wichita Ribfest that’s soliciting great recipes. The winner must submit one that’s original or highly adapted, and he or she will get tickets to see ole Bocephus at Intrust Bank Arena.
You have from now until May 16 to enter.