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Pulitzer Prize Nominee Enters HottyToddy.com Recipe Contest

Photo by Arlene of The Food of Love
Photo by Arlene of The Food of Love

The HottyToddy.com Recipe Contest has cooked up some mighty fan competition within its first two weeks. From great-grandmother’s secrets to a Pulitzer Prize nominee, contest recipes are sure to win every Rebel game-day weekend.

This week, HottyToddy.com is honored to have a taste of fame with the entry of Sidna Brower Mitchell, the former editor of the Mississippian nominated for the Pulitzer Prize in 1962 during the integration of the University of Mississippi.

Today she writes a cooking column for her local newspaper in Connecticut, frequently blogs for HottyToddy.com and now, is boiling over for a chance to win the HottyToddy.com Recipe Contest.

We are pleased to share the featured recipe of the week, Ms. Sidna’s Roast Port Cretan Style, a recipe she found in a Greek cookbook purchased 30 years ago for $.25 at a library used book sale.

I have served this many times over the years from tailgating at a hot air balloon festival, as an hors d’oeuvre at my annual Derby party, to a buffet dinner,” Mitchell said. “This is wonderful and so easy as a make-ahead dish.  Even kids like this meat and sauce.”

To enter your own HottyToddy.com Recipe Contest contender visit: https://www.hottytoddy.com/recipe-contest-2/ or email: recipes@hottytoddy.com

Roast Pork Cretan Style by Sidna Brower Mitchell

2 pork tenderloins

8 or more garlic cloves, sliced

kosher salt

freshly ground pepper to taste

2 teaspoons dried oregano

1 cup red wine

1 cup tomato juice

juice of one lemon


1. Wipe the pork with damp paper towels.

2. With the tip of a sharp knife, pierce the meat on all sides and insert the garlic slices.

3. Rub the meat all over with the salt, pepper and oregano.  Then place the meat in a shallow roasting pan.

4. Put uncovered in a moderate oven (325-350 degrees) for about 30 minutes.

5. Remove from oven and pour the wine and tomato juice over the meat.  Return to oven and baste occasionally.

6. Cook until thoroughly done (185 degrees on a meat thermometer or approximately another 30 minutes to an hour, depending on the size of the tenderloins.

7. Remove from the oven and pour the lemon juice over the meat.

8. Remove from pan and reserve the liquid, which can be used as a gravy (sauce) for pasta or to flavor rice.

9. Cool thoroughly and refrigerate overnight if desired.

10. When ready to serve, cut into very thin slices.  Serve at room temperature with the reserved sauce and/or serve as sliders.

NOTE:  This can also be served warm over pasta or with rice.  Sometimes I just mix the wine, tomato juice and lemon juice and pour over the meat at the same time when I forget to read the instructions.

Reach Sidna Brower Mitchell via e-mail at sbmcooks@aol.com.


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