I made this tonight - with the salad - and it was wonderful. I also cut back on the sugar (just under 1/2 cup) and only 2/3 teaspoon of tabasco. I had run out of cumin, so I substituted a little curry powder in the rub, as well. It worked well, although I can imagine the cumin would give it even more depth. And I added a little honey to the dressing - just to cut the tartness, but so little it didn't taste sweet. I didn't have time for any additional sides, but I think a starch would be a good complement - like mq's mashed sweet potatoes, or mini-biscuits (I think green beans or cornbread would be good, too - but it would be too much fiber for me - that's one high fiber salad).

APRICOT STUFFED PORK TENDERLOIN (serves 4) 1/2 cup dried apricots, chopped 2 TBL finely chopped onion 3 TBL butter + additional as needed 1 1/2 cups soft white bread crumbs 1 tsp dried parsley 1/4 tsp salt 1/4 tsp dried thyme 2 pork tenderloins, approximately 3/4 lb each Pepper to taste Preheat oven to 325°. Cover the apricots with cold water & heat until boiling. Cover & reduce the heat. Simmer until tender 5-10 minutes. Drain. Saute the onion in 3 TBL butter until soft, about 5 minutes. Add teh crumbs, parsley, salt & thyme. Toss lightly to combine; mix in the cooled apricots. Slit the tenderloins lengthwise, not quite through. Lay the tenderloins flat & spread each one with 1/2 the apricot mixture. Roll lengthwise, jellyroll fashion. Tie to secure. (If preferred, place stuffing between 2 tenderloins & tie securely.) Place on rack in a small pan & spread with butter or margarine. Sprinkle w/salt & pepper. Bake 1 to 1 1/4 hours, basting occasionally.~~ Jubilation If you mean a center loin pork roast, try this: ANNAPOLIS STUFFED PORK ROAST (serves 6-8) 3 1/2 lb boned center loin pork roast 1/2 tsp ground ginger 1/8 tsp ground cloves 1/2 tsp pepper 1/2 tsp salt 12 large pitted prunes 1 1/2 cups water 1/2 cup dry white bread crumbs 3 TBL clarified butter 1/2 cup heavy cream 2 TBL flour 1/2 tsp salt Freshly ground pepper Preheat oven to 350°. Season meat with ginger, cloves, pepper & salt. In a saucepan, simmer prunes in water, covered over medium heat for 20 minutes. Remove from heat & let stand 15 minutes. Transfer prunes with slotted spoon to a bowl (reserving the liquid,) and combine prunes with the bread crumbs. Arrange the prune mixture lengthwise in the center of the roast & roll the meat to enclose the filling. Tie the meat with kitchen string at 1" intervals & in an oven proof skillet, brown the roast on all sides in clarified butter over high heat (you may substitute oil.) Add 1 cup of the reserved prune liquid & bring to a boil. Transfer the roast to the preheated oven & bake 1 1/2 hours uncovered, basting it twice. Transfer the roast to a heated platter, remove strings & tent the meat with foil. Skim fat from pan juices, ad the remaining reserved prune liquid & bring to a boil. Whisk in the cream & flour & simmer 3 minutes. Add salt & pepper. Spoon a little of the sauce over the meat & slice the roast. Serve roast with warm sauce on the side.~~~Tide & Thyme

We were at a gathering of my wife's family in Vermont for New Years. I was volunteered to cook dinner on New Year's eve. I wasn't quite sure what to make but the two previous nights there was Jambalaya, then Chicken Enchiladas, I felt I had to go in a different direction. At first I was planning and buying ingredients to make an Irish Beef Stew, for about 25 people, but after getting back to the house from the store and remembering that I had brought a container of the spice blend Ras el Hanout, I decided to change it up and make Moroccan Beef Stew. Whatever that is, :-) I had purchased about 13 lbs of sirloin roast, plus onions, carrots, parsnips, green peas, and yukon gold potatoes, I decided that the onions, carrots and parsnips would work, but I should not use the potatoes and should instead use sweet potatoes. Fortuitously a nephew had brought a large box of carrots, winter squash, and sweet potatoes from his nearby farm, so i felt I was good to go. I cubed the meat, and liberally sprinkled it with the spice blend, plus some cumin, coriander, and cinnamon, which were probably in the blend but not enough, and left the meat sit in the walk-in-fridge/unheated garage overnight. The next afternoon I started cutting up the vegetables, and browning the meat, and started two pots simmering with the meat and onions. After a couple of hours, I also cubed a butternut squash, and roasted it, and then added all of the vegetables to the stew, and cooked it another 45 minutes. Someone else helped out by making a large rice pilaf, (although couscous would have been a better option) and although I felt the stew wasn't quite thick enough, everyone raved about how good it tasted. After a little more refinement to the recipe I think it will be a real winner.

I was going to say…North Carolina Lemon Pie looks like what we call Beach Pie. Here is the Beach Pie Bar recipe that we use. Vegetable-oil cooking spray 7 ounces saltine crackers (about 54) 1 stick plus 5 tablespoons unsalted butter, melted 3/4 cup granulated sugar 2 large egg yolks plus 1 large egg 1 can (14 ounces) sweetened condensed milk (1 1/4 cups) 1 cup fresh lemon juice (from 4 to 6 lemons) 1/4 teaspoon kosher salt Confectioners' sugar, for serving Step 1 Preheat oven to 350 degrees. Spray two 14-by-4-inch fluted-edge tart pans with removable bottoms with cooking spray. I use one 9x 13 pan with Parchment paper because I am not Martha Stewart. In a food processor, pulse crackers until finely ground (you should have 2 1/4 cups). Add butter and granulated sugar; pulse to combine. Divide mixture between pans and firmly press into bottoms and up sides. Bake until golden brown, 15 to 20 minutes. Step 2 Just before removing crusts, whisk together eggs and yolks, then whisk in condensed milk, lemon juice, and salt. Remove baked crusts from oven and carefully divide filling between pans. Return to oven and bake until set, 12 to 15 minutes. Step 3 Transfer to a wire rack and let cool completely. Refrigerate until cold, at least 2 hours and up to overnight. Remove from pans; dust with confectioners' sugar. Cut into fingers or squares; serve. Cook's Notes This recipe can also be made in one 9-by-13-inch rimmed baking sheet. Line the sheet with parchment after spraying, leaving a 2-inch overhang on the long sides, and use the overhangs to lift the tart out once cold to cut into squares.