Costco Connection - November 2005

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COURTESY SWIFT & CO.

A taste of holiday cheer

VARIE TY, THEY SAY, is the spice of life. This 10-rib rack of pork is a single piece This holiday season Costco can help you of restaurant-quality meat, perfect for spe-bring a tasty, yet often overlooked, main cial-occasion meals. The rib bones in the dish to your table. rack contribute to a more distinctive flavor

“The Kirkland Signature™ rack of than that of traditional boneless pork loin. pork is an exciting item that we’ve brought Plus, rack of pork is easy to prepare. in for our members to enjoy during this Simply season with salt and pepper to taste. holiday season,” says Bob Huskey of Place bones up on a rack in a shallow roast-Costco’s meat-buying team. ing pan. Roast in a 350˚F oven for 1 to 11/2

Around the holidays, people often ask hours (about 18 to 20 minutes per pound), their butcher to trim the fat from the rib until the meat thermometer inserted in the bones on a rack of pork, a process called center reads about 155˚F. Remove from “frenching.” It gives the dish a traditional oven. Let rest about 10 minutes, then cut and appealing look. “The Kirkland Signature between rib bones to serve. rack of pork not only comes frenched,” Bob Creative recipe ideas for rack of pork says, “but the value on this item is far and can be found at www.costcoconnection.com. away better than our competitors can offer.” —Will Fifield

Leftover tips

Grilled Pork with Chimichurri Sauce

Remove cooked rack of pork from bone with a carving knife and cut into thin slices. Combine 1/2 cup chopped fresh leaf parsley, 1 clove garlic, minced, and 1/2 tsp. freshly grated lemon peel. Stir in 1/4 cup olive oil.

Serve pork slices with the sauce. Makes 4 servings.

Herb Pork Pasta Salad

Remove cooked rack of pork from bone with a carving knife and slice into bite-size pieces. Toss 4 cups cooked pasta, 1 jar ( 7 oz.) roasted red peppers, drained and sliced, 1 cup pitted kala-mata olives, 1 cup fontina cheese cubes, 1/4 cup chopped fresh basil and 1 cup Italian dressing. Add pork to salad and toss. Makes 6 to 8 servings.

Pork and Vegetable Stew

Remove cooked rack of pork from bone with a carving knife and cut into 1-inch slices. Lightly brown pork in 1 Tbsp. vegetable oil in large saucepan over medium heat. Stir in 2 jars ( 12 oz. each) pork gravy, 1 can ( 14 to 16 oz.) diced tomatoes and 2 cups baby carrots, halved lengthwise; bring to a boil. Reduce heat; simmer 10 minutes. Stir in 2 cups sugar snap peas; simmer until peas are tender,

5 to 6 minutes. Garnish with chopped fresh parsley. Makes 6 servings.

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