Recipe - Perky Porky Pigtails

2 tablespoon Unsalted butter
2 Cloves (large) garlic;
minced
One half pound Boneless pork steak; cut 1"
thick; cut in strips 2/3"
long; 1/4" wide
1 tablespoon Caribe (crushed N. New
Mexico hot red chile)
1 pound Dried Fusilli (corkscrew
spaghetti)
One half cup Unsalted butter
One half cup Whipping cream
1 cup Grated Parmesan cheese
1 tablespoon Ground California mild red
chile
One half cup Italianstyle pimentopepper
piccalilli

Melt 2 Tbs butter in heavy skillet; add garlic & cook until just beginning
to turn golden. Add pork strips and cook quickly, turning often, about 5
minutes or until pork begins to turn brown. Sprinkle with caribe and
continue to cook until meat is quite brown and crisp. Remove from skillet;
keep warm on platter in 250degree oven along with 48 serving plates. Cook
pasta following package directions until just tender to bite. Drain well,
return to cooking pan and cover. In skillet used to cook pork, melt One half cup
butter; add cream and One half cup cheese. Cook until bubbly, stirring to free
browned bits from skillet. Stir in ground chile, taste & adjust seasonings.
Drizzle sauce over pasta, add pork and piccalilli and toss gently. Sprinkle
with remaining cheese. Stir until well blended. Serve on warm plates. Makes
8 appetizer or 4 maindish servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.