-=> Quoting Bill Swisher to Jim Weller <=-

 JW> Cod tongues and cheeks is a regional delicacy in Newfoundland

 BS> 10 or so pounds of halibut cheeks.

I just bet they're really tasty too. But you wouldn't know! [g]

Here's something that you might actually eat and like ...

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Uncle Sal's Italian Ristoranti Pork Chop Marsala
 Categories: Italian, Pork
      Yield: 1 Servings
 
      8 oz Center-cut pork chop
           -with bone
  1 1/2 c  Marsala wine
      1 c  Mushrooms, chopped
      1 tb Unsalted butter
           Salt and pepper
           Olive oil, as needed
 
  Coat pork chop with olive oil; season with salt and pepper. Place
  pork chop on a hot grill; rotate and flip until cooked. Add
  remaining ingredients to a preheated sautE9 pan; stir to blend.
  Add grilled pork chop; cook until sauce reduces and thickens,
  about 7 to 10 minutes.
  
  Recipe by: Chef James Molinari, Uncle Sal's Italian Ristoranti,
  Phoenix, Arizona
  Source: azfamily.com
  From: Donna L

-----
 




Cheers

Jim


... I don't always eat meat, but when I do, I prefer pork.

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