"Recipes from the Chef's Kitchen"

Preparation:
1)   In a frying pan, heat the olive oil.  Than add in the sliced onions, garlic, bay
       leaf and sliced pepper and saute until onions are translucent.
2)   When onions are translucent...add in the tomato puree and the wine.
3)   Cook until half the wine has evaporated.
4)   Wash mussel's thoroughly and add to the pan.
5)   Cook for about minutes or until the mussel's have opened.

Ingredients:
1)   2 tbs. Pork Loin - sliced into cubes
2)   2 cloves of Garlic
3)   1 Bay Leaf
4)   6 Black Olives
5)   6 little Neck Clams
6)   2 Idaho Potato's - peeled and diced into cubes
7)   1 bunch Cilantro
8)   2 tbs. Olive Oil
9)   1 tbs. Butter
10) Paprika
11) White Wine

Preparation:
1)   Remove the fat from the pork loin and dice into cubes.
2)   Marinate the diced pork in paprika, bay leaf, garlic, salt, pepper, olive oil
       and white wine.
3)   Heat a pan with olive oil, garlic and the clams.  When hot...add the
       marinated pork.
4)   In another pan, heat 1 cup of oil.  When heated add in the cubed potato's
       and brown.
5)   When all the potato's are golden brown, remove from the pan and add to
       the pork.  Also add the white wine, butter, black olives and cilantro.
6)   Cook until the potato's are tender.

Good Eating!!!

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