Grapefruit Presents Fresh Cooking Possibilities
The article highlights grapefruit as a versatile fruit with a robust season production in Texas and broad culinary use. It notes a 28 million carton output, rich vitamin C content, selection tips for juiciness and ripeness, and numerous dishes from breakfasts to crow roast and stir fry.
MENTIONED IN THIS ARTICLE
Texas Valley Citrus Committee
Chef develops taste for teaching on Louisiana plantation dream
Chef Prudhomme envisions a four year cooking school on the Laurel Valley plantation near Thibodaux to teach Americans about food sources and essential cooking knowledge. He aims to raise about 20 million dollars and would oversee operations at K Pauls Louisiana Kitchen in New Orleans while planning the project.
MENTIONED IN THIS ARTICLE
Paul Prudhomme
America
New Orleans
K-Paul’s
Louisiana
Prudhomme
K-Paul
Louisiana Kitchen
Thibodaux
Laurel Valley
Festive 5 lb crown roast pork grapefruit stuffing
A 5 pound crown roast of pork is seasoned with garlic salt and pepper then roasted at 325 degrees. A rice stuffing with butter onions mushrooms and broth is prepared and folded with grapefruit segments pecans and parsley then baked inside the crown. Serve garnished with watercress grapefruit and crab apples for 6 to 8 servings.
Best recipes have an Oriental accent
Barb Vancura cooks by picture using a Chinese wok and a recipe card. She experiments with meats vegetables and flavorings in an oil base often using ginger root sherry and lemon. Barb and her husband Jim balance full time work with quick wok meals for fitness conscious meals.
MENTIONED IN THIS ARTICLE
Barb
Jim
Rockwell
Wiscohsin
Also Mentioned on This Page
Cindy Cullen
Chapman Gazette
Cooking
UPI Photo
John DeMers
United Press
Iana
Iowa
Gazette
John McIvor
Cedar Rapids
Monica Wolfazette
Barb Vancura
Carnaby Drive