From my friends over at The Grio.com, a Maya Angelou Holiday
I love the Grio.com they have inspiring messages and all kinds of good stuff. But this article here is about food. The famous poet Maya Angelou at 82 years young is releasing a new cookbook called, “Great Food All Day Long” Â it is full of recipes about good food for the holidays including crown roast and prime rib among other delicious dishes. According to the article not only does Ms. Angelou think of the taste and nutrition of the meal she thinks of the look and presentation as well by knowing her ingredients very, very well. She speaks in the book of fondly remembering her grandmother teaching her how to cook and watching the ladies of her rural Arkansas town try to out-cook each other. Overall a very fascinating article about a great woman, poet, and activist. I highly encourage you to read her work and cook her recipes. The book “Gread Food All Day Long” By Maya Angelou is available on Amazon and at fine booksellers everywhere.
And while we’re on the subject of excellent African-American cuisine and good southern cooking I thought I would write about my favorite pork loin recipe that also works well for stuff pork chops.
Cameron’s Stuffed Pork Loin/Chops
1 cup Cheese
1 cup bacon
1 cup sausage
5 cups dried bread
1/2 cup water
2 tsp oregano
1 tbsp sage
1 sprig rosemary broken up and sprinkled throughout (or about 1 tsp)
Salt and Pepper to taste
1 Pork loin (any size) or 4 pork chops
Combine ingredients in sauce pan until stuffing ingredients are combined, cheese is melted and it is somewhat warm and moist. Prepare pork loin by opening the cavity or create cavity in a pork chop. Spoon ingredients into pork. Bake at 400 degrees until chop or loin is done, moist yet white. Serve warm with side dressing if desired.
Eat well and remember, Good Food, Good Friends and Good Conversation. Please feel free to email me at enchantedflutes@gmail.com with questions about the food or just comment below.
