Mr. Food a Taste of Qvc: Food and Fun Behind the Scenes - Hardcover

6 Servings

On my first visit to QVC, I couldn't believe how enthusiastic the viewers were. I mean, with all the cookbooks in the world, they were anxious to get mine. I later realized why--because all the ingredients I use are easily available, the recipes are tasty, and we can throw them together in a snap. I think these pork chops demonstrate all this pretty well, don't you?

3/4 cup lemon juice
3/4 cup honey
1/3 cup soy sauce
3 tablespoons dry sherry or dry white wine
6 garlic cloves, minced
6 pork loin chops (2 to 2 1/2 pounds total), about 3/4 inch thick (see Note)

In a 9" x 13" baking dish, combine all the ingredients except the pork chops; mix well. Add the pork chops. Cover and marinate for at least 8 hours, or overnight, in the refrigerator, turning occasionally. Preheat the grill to medium heat. Discard the marinade and grill the chops for about 10 minutes per side, or until cooked through.

Note: I prefer to use center-cut loin chops for a special meal, but rib chops will work just as well.

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Marinated Steak Nachos

10-12 Servings

Imagine this: It's 11:53 P.M. and I've just gotten off the air after demonstrating my Tex-Mex book. Backstage I'm greeted with lots of hungry-looking faces, and I'm thinking that the one pound of leftover steak sitting in front of me isn't going to go very far unless I slice it mighty thin. So that's just what I did, then I tossed it on top of some nachos and added a bit of shredded cheese. It was the birth of steak nachos! And what a great way it is to stretch so little so far. Yes, you can do it, too. It's perfect for a hearty lunch or quick dinner.

1/2 cup lemon juice
2 tablespoons minced garlic
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon salt
1 tablespoon black pepper
One 1 1/2-pound beef flank steak
1 package (14 ounces) tortilla chips
2 cups (8 ounces) shredded Colby Jack cheese blend
2 large tomatoes, seeded and chopped
3 scallions, thinly sliced

In a 9" x 13" baking dish, combine the lemon juice, garlic, oregano, cumin, salt, and pepper. Add the flank steak, turning to coat completely. Cover and marinate in the refrigerator for 30 minutes. Preheat the broiler. Place the steak on a rimmed baking sheet; discard the marinade. Broil for 8 to 9 minutes per side for medium, or until desired doneness beyond that. Allow to cool for 10 minutes. Place on a cutting board and cut across the grain into thin slices, then cut into 1-inch pieces. Reduce the oven temperature to 350F. Spread the tortilla chips over two large rimmed baking sheets, then top evenly with the sliced steak and sprinkle with the cheese. Bake for 5 to 6 minutes, or until the cheese has melted. Remove from the oven and slide onto a large platter, if desired; sprinkle with the tomatoes and scallions. Serve immediately.

Did You Know. . .traditional marinating is done with a flavorful liquid? But with all the new dry spice rubs available now, we can get the same tastes in a whole new way!

Note: Feel free to use more or less cheese, or even a different kind, and sprinkle it with addtional toppings like chopped green chilies, jalapeno peppers, olives, salsa or sour cream.