The Red Hot Chili Paper

Send us some "foodback"

Peppercorn Beef
Crown Roast (Lamb)
Meatball Soup
Veal Stew
Osso Bucco
Veal Limone
Saddle Roast (Veal)
Veal Marinara
Veal Brisket
Veal Riblets
Veal Cordon Suisse
Veal Meatloaf
Grilled Veal Chops
Veal & White Wine
Chinese Veal Riblets
Veal Provencale
Basil Veal & Pasta
East-West Veal
Beef Wellington
Kufteh Kebab
Steak & Mushrooms
Beef Stew & Beer
Spicy Brisket
Irish Stew
Beef Carbonade
Kebabs Au Poivre
Beef Stew
Asparagus Beef
Beef Bourguignonne
Daube of Beef
Grilled Steaks
Broiled Filet Mignon
Peppered Tenderloin
Steak Tartare
Beef & Chili Sauce
Cracked Pepper Patties
Pepper Steak
Flank Steak
Panang Burgers
Orange/Rosemary Beef
Caribbean Steak
Texas Rub
Fruity Pot Roast
Autumn Stew
Filet Mignon Roast
Beef & Pepper Stew
Beef Stew II
Szechwan Beef
Five Spice Fried Rice
Stuffed Leg of Lamb
Rack of Lamb
Lamb Stew
Oranged Lamb
Lamb Jalapeno
Wine Basted Lamb
Honey Glazed Lamb
Spicy Lamb Stir Fry
Mandarin Lamb
Mixed Sausage Grill
BBQ'd Ribs
Baby Back Ribs
Pork Sate
Dijon Pork Satay
Honey Garlic Pork
BBQ'd Pork Steaks
Holiday Pork Roast
Pineapple Ham
Crown Roast (Pork)
Pork Roast
Ginger-Orange Ribs
Mandarin Pork
Chili Pork
Pork Roast with Herb Stuffing


      1 bone-in pork center loin roast, (6-8 lbs.)
      1 tablespoon lemon pepper
      1 teaspoon dried tarragon
      1 teaspoon salt
      1/2 cup butter or margarine
      1 bunch green onion, with tops, chopped
      1 clove garlic, minced
      1/2 cup sliced fresh mushrooms
      8 ounces dried herb seasoned stuffing cubes
      1 tablespoon fresh chopped parsley
      1 teaspoon lemon pepper
      1/2 teaspoon dried tarragon
      1/2 teaspoon salt
      1 egg, beaten
      1/2 cup dry sherry
      3 tablespoons lemon juice, divided
      1/4 cup honey
      fresh tarragon sprig, (optional)
      lemon slices, (optional)


    Combine lemon pepper, tarragon and salt; mix well and rub onto surfaces of roast.

    For stuffing, melt butter in a large skillet over low heat. Add onions and garlic; cook  over medium-high heat for 3-5 minutes, stirring occasionally. Combine stuffing, parsley,  lemon pepper, tarragon, salt, egg, sherry and 2 tablespoons lemon juice in a large bowl.  Add cooked mixture and mix gently.

    Cut slits about 2 inches deep between ribs of roast, without cutting through opposite  side. Pack stuffing into slits.

    Place roast on rack in shallow roasting pan. Insert meat thermometer in thickest part  of roast. Place a piece of aluminum foil loosely over top of roast just to cover stuffing,  making a slit in foil to fit around meat thermometer.

    Roast at 325[F for 20-25 minutes per pound or until thermometer registers 155-160[F F.  Combine honey and remaining tablespoon of lemon juice; brush over roast and stuffing  during last 20 minutes of cooking time.

    Let roast stand for 10 minutes before carving. Garnish with fresh tarragon sprigs and  lemon slices, if desired.

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the