The Robert Morris Inn 2 T. ground black pepper 3 T. onion powder Olive oil Mix all the spices together in a medium bowl. Lightly score the pork fat on the loin, then cut into 4 oz. steaks. Season each piece with the barbecue rub, then drizzle with olive oil. Grill the steaks on both sides until cooked through, approximately 5 minutes.
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SOFT POLENTA Serves 4 2 T. olive oil 1/2 onion chopped into a small dice 1 clove chopped garlic 3 T. chopped Italian parsley 1/2 cup stone ground polenta 1 pint water 2 T. parmesan cheese 2 T. unsalted butter Salt and pepper to taste
First Friday November 7th 5 p.m. to 8 p.m.
Cook the onion and garlic in the olive oil until the onion is translucent. Add the water. Whisk in the cornmeal and cook gently for 5 to 10 minutes until it thickens and the cornmeal is cooked. Add the parsley, butter and parmesan cheese. Season with salt and pepper to taste.
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WATERMELON SALAD Serves 4 4 T. crumbled Feta cheese 1/4 of a seedless watermelon
November 2014 Tidewater Times