Thursday, June 3, 2010

Lauren Ready’s Pork Loin with Blueberry Jalapeno Sauce

        If we lived in a more progressive country, Lauren Ready would be my sister-in-law.  Alas, we don’t and given that Lauren lives in the great state of Texas, where hell will freeze over before that happens, we never will have those comforting titles to attach to each other.   Instead, Lauren will remain Andrew’s sister, a phenomenal cook, a great friend of mine and an inveterate reader of Chewing the Fat. And now she’s a contributor as well.  Lauren sent me this recipe for a great weeknight dish that’s really worth making.

Tuesday, June 1, 2010

Red Snapper Filets with Merguez Sausage, Little Neck Clams and Romesco Sauce

You can’t sit down to write a recipe without wondering what constitutes out-and-out thievery.  There is no possible way that you yourself could invent something so absolutely new and startling that you could proudly call it yours and yours alone.   Everything has to have come from some knowledge that you picked up from someone or somewhere else.  But giving credit where it is due isn’t the way of some major talents in the food galaxy.  I can’t run this down but it sounds apocryphal enough to be true:  One of the greatest doyennes of cooking is said to have recognized so many of the recipes of a then younger upstart that she remarked ‘’she is a superb copier”.  But at what point are we not all copiers, superb or not? 
        One theory holds that if three ingredients are different, whatever recipe it is, is therefore original.  Another is that as long as you attribute your recipe to its original developer, you’re covered.   I suppose if you went back to the very beginnings, you’d have to give credit to the man who invented fire or discovered that you could boil water.  But if you go to the rules governing Recipe contests, here’s what you’ll find:  Changing one or two ingredients in someone else’s recipe does not make it original.  And if you have the temerity to change the ingredients and still lift the instructions for the recipe from whatever it is you made the substitutions to, that isn’t originality,  it’s plagiarism.  And while recipes cannot be copyrighted, cookbooks most certainly can.  Which brings us to the great Alfred Portale, who must be given a lot of credit for the Snapper recipe here.