Zingy succotash, spice-crusted pork make a lively duo

Hot Pepper Succotash is a quick, spicy version of an American staple that is simple to make and fun to eat. American Indians made dishes from the corn and beans they grew side by side in their fields. When they harvested the patch, they cooked the vegetables together and called it succotash, their word for "hodgepodge." It was a meal in itself made with ham or other meat. They made it from fresh vegetables in the summer and dried ones in the winter.

Quick roast pork takes only minutes to make. The dry rub makes a sweet, spicy crust. The heat is up to you. The recipe calls for 1⁄8 teaspoon cayenne. Add more if you like. Be sure to heat the broiler so it is hot when you add the pork.

Tips: Any type of hot pepper jelly can be used. Ground cumin, coriander and cayenne are used in the spice rub. If yours are more than 6 months old, they may need replacing.

SWEET AND SPICY ROAST PORK

3⁄4 pound pork tenderloin

2 teaspoons ground cumin

2 teaspoons ground coriander

1⁄8 teaspoon cayenne

2 tablespoons brown sugar

Vegetable oil spray

Salt and freshly ground pepper

Preparation

Heat broiler. Line a baking sheet with foil. Remove visible fat from the pork. Mix cumin, coriander, cayenne and brown sugar in a bowl. Spray pork on all sides with vegetable oil.

Roll the pork in the spice mixture, pressing the mixture into the pork. Place on the baking tray. Broil about six inches from the heat for 10 minutes. Turn pork and broil five more minutes, until internal temperature reaches 145 degrees on a meat thermometer. Set aside to rest five minutes before slicing. Makes two servings.

HOT PEPPER SUCCOTASH

1⁄3 cup fat-free, low-salt chicken stock

1 tablespoon canola oil

1-1⁄2 cups frozen corn

1-1⁄2 cups frozen baby lima beans

3 tablespoons jalapeno pepper jelly

2 scallions, thinly sliced

Salt

Preparation

Warm stock and oil in a medium nonstick skillet over high heat. Add corn and beans; cook five minutes. Reduce heat to medium-high and add jelly, stirring until it melts and coats vegetables. Add scallions and salt, to taste. Makes two servings.

Linda Gassenheimer is the author of 14 cookbooks including her newest, "The Flavors of the Florida Keys" and "Mix 'n Match Meals in Minutes for People with Diabetes." Visit Linda on her web page at DinnerInMinutes.com or e-mail her at Linda@DinnerInMinutes.com.