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Thomas Jefferson's Jambalaya

President Jefferson requested this dish frequently.

1 tablespoon shortening
1 pound ham or pork sausage
1/2 cup green pepper, chopped
1 tablespoon flour
3 cups shrimp, peeled, cleaned and cooked
1 large onion, sliced
3 cups tomatoes, skinned, seeded and diced
1 clove garlic, minced
2 tablespoons parsley
2 cups long grained rice
4 cups water
1 1/4 teaspoons salt
1/2 teaspoon dried thyme
2 tablespoons Worcestershire sauce
1/4 teaspoon red pepper

Melt shortening in a large fry pan. Cut ham or pork into 1/2 inch cubes and add to shortening, stir for 1 minute and add green pepper ; cook for 5 minutes, stirring often.

Stir in flour until smooth and cook 1 to 2 minutes.

Add shrimp, onion, tomatoes, garlic and parsley. Cook until it starts to boil, stir in rice and 4 cups water, salt, thyme, Worcestershire sauce, red pepper; cover tightly and cook for 30 minutes or until rice is tender and all liquid is absorbed.

Sprinkle with chopped parsley.
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Tom Cruise's Linguine With Zesty Red Clam Sauce

This is not your typical red clam sauce.
You use freshly steamed clams here, served in their shells,
in a light tomato sauce heady with garlic, that is peppery, too.

To crush garlic, use the same technique you do to peel it. First separate the cloves from the head. Put the flat side of a knife down on one garlic clove at a time and with your other hand smack the knife right over the clove. This should split the garlic peel with one whack. If it doesn't, try again. Remove the peels and use the cloves whole.

(Makes: About 4 1/2 Cups Of Sauce - Serves 6)

Tomato Sauce
1/2 cup olive oil
1/4 cup cloves garlic, crushed
1/4 cup capers, undrained
2 cups chopped parsley plus 1/2 cup additional for garnish
2 cups chopped plum tomatoes
3/4 cup fresh lemon juice
3/4 cup dry white wine
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
1 heaping teaspoon freshly ground black pepper

1 pound linguine

30 littleneck clams, scrubbed
1/4 cup chopped garlic
1 cup dry white wine
1 cup vegetable broth or water

To make the tomato sauce: Heat the oil in a large saucepan until hot. Add the garlic and capers, then carefully add the parsley. Stand back because the oil may spatter. Add the tomatoes, lemon juice, wine, pepper flakes, salt, and black pepper. Cook, stirring occasionally, for 15 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions until firm but tender.

While the pasta is cooking, steam the clams. Place the clams in another large pot with the garlic, wine, and vegetable broth. Cover and bring to a boil over high heat, shaking the pot, until all the shells are open. Leaving the open clams in the pot, drain off all but 1/4 cup of the steaming liquid and stir it into the tomato sauce. Cover the clams and keep warm while preparing the rest of the dish.

Drain the linguine and add to the tomato sauce.
Cook over high heat for about 4 minutes to heat through.

Divide the pasta among 6 heated bowls.
Top each serving with 5 clams and garnish with the remaining parsley.
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Tom Cruise's Spaghetti Carbonara

(Makes: 4 Servings)

1/2 inch of olive oil (for frying pan)
2 cloves of minced garlic
1 chopped onion
8-12 thick slices of Italian bacon
4 eggs
2 packages of spaghetti
2 cups grated parmesan cheese

In a frying pan, combine inch of olive oil, 2 cloves of minced garlic, one chopped onion and the Italian bacon cut into small squares. Let simmer for about a half-hour, being careful not to let the oil get to a boiling point.

In a bowl, beat 4 eggs with lots of salt and fresh ground pepper.

Bring a pan of salted water to a boil. Cook both packages of spaghetti until al dente, drain and immediately add egg mixture to pasta. Stir the egg mixture until it is well mixed. The eggs are actually cooked by the pasta. (Make sure the eggs are thoroughly cooked before proceeding.) Pour in the mixture from the frying pan and stir. Finish with the parmesan cheese and serve!
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Tony Randall's Grilled Veal Chops With
Bourbon-Cracked Black Pepper Sauce

6 (10 to 12 ounce) rib veal chops
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
1/4 cup dry red wine
1/4 cup dry white wine
1/2 cup Bourbon
1 stick (8 tablespoons) cold unsalted butter,
cut into tablespoons
Salt, to taste
1 1/2 teaspoons coarsely cracked fresh black pepper

Preheat grill until hot or preheat oven to 350 degrees F.

Season the veal chops well with salt and pepper.
If you are grilling the chops, rub them with the oil. Place on the grill, leaving room between. Grill for 7 to 10 minutes per side, turning once. If the chops are 1 1/2 inches thick, cook 9 to 12 minutes per side.

If roasting the chops, heat the oil in a large cast iron skillet over high heat until hot. Add the chops and sear on one side only. Transfer the skillet to the oven and roast the chops for 10 to 12 minutes more for medium-rare.

While the chops are cooking, make the sauce. In an enamel or other nonreactive saucepan, combine the red and white wines and cook over high heat until hot. Add the Bourbon and cook until reduced by half.

Lower the heat to medium and add the butter, one piece at a time, quickly whisking it in until completely incorporated. Blend each piece of butter in fully, not just melt it, before adding the next. Work quickly but do not increase the heat under the sauce. Season with salt and cracked black pepper, and keep warm in a warm water bath until ready to use. Do no reheat the sauce over direct heat.

Place a grilled chop on each dinner plate and spoon about two tablespoons of the Bourbon sauce over the top. Serve immediately.
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