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Featured Recipe by Darren McGrady

After many years of royal service to Queen Elizabeth II of England and Diana, Princess of Wales, Darren McGrady now lives in Dallas, Texas, where he works as a personal chef, author, culinary consultant, event planner and public speaker.

"I spent fifteen years cooking for the royal family and during that time prepared food to the highest standard using the best produce available for the British royal family, Kings, Queens, Presidents and heads of state around the world on a daily basis," said McGrady. "It is an honor and a pleasure to be invited to share some of those dishes with American Airlines passengers."

McGrady remained Private Chef to Diana, Princess of Wales for four years until the tragic accident in August 1997. Since the Princess's death, he has devoted much of his free time working for causes she supported.

McGrady is also a keynote speaker and culinary demonstrator and through his agent PMGCHEFS.com conducts presentations and cooking demonstrations for corporate and charity events around the world. And, his first cookbook, Eating Royally - Recipes and Remembrances of a Palace Kitchen - was published in July 2007 with all of his advance and royalties from the book going to the Elizabeth Glaser Pediatric Aids Foundation.

Visit his website, www.theroyalchef.com, to read stories and view photos of his Royal service, and find favorite recipes of the Royal family.

Enjoy the following signature item recipe: oatmeal-crusted pork enhanced by a Drambuie juniper berry sauce. McGrady comments that the juniper berry sauce conjures memories of the Scottish highlands and Balmoral Castle.

Stuffed Oatmeal-Crusted Pork with Cauliflower Puree and French Style Peas 4-6 servings
Grocery List - Oatmeal-Crusted Pork
12-16 oz	pork tenderloin
1	egg, beaten
2 tbsp	Dijon mustard
½ cup	steel cut oatmeal
1 tbsp	olive oil
1 tbsp	butter, melted
Grocery List - Stuffing
1	onion, peeled and finely chopped
1	apple, peeled and grated
8 slices	mid cut smoked bacon
1 tbsp	vegetable oil
1 tbsp	fresh sage, finely chopped
3 oz	fresh white breadcrumbs
	salt and pepper to taste
1	egg, beaten
Grocery List - Sauce
1 tbsp	red currant jelly
1 tsp	kitchen bouquet
2 tbsp	flour
1 cup	water
2 tbsp	Drambuie
1 tsp	red wine vinegar
6-8	juniper berries , crushed
½ cup	diced onion
2 tbsp	butter
3 cup	portabella mushroom
1 clove	garlic, peeled
½ cube	beef broth cube
½ tsp	savory
	salt and pepper to taste

Cooking Instructions

Preheat the oven to 400 degrees.

Prepare the sauce. Melt the butter and add the onions, garlic, juniper berries and mushrooms. Cook until the onions soften. Add the red wine vinegar, kitchen bouquet and stir in the flour, water, broth cube and savory. Simmer for 20 minutes and then strain into a clean pan, discarding the vegetables. Add the Drambuie and red currant jelly to the sauce and stir. Season to taste. Set aside and keep warm.

Cook the onion, bacon and sage in the olive oil in a large frying pan until the bacon is cooked and the onion is soft. Stir in the breadcrumbs, egg, seasoning and apple. Allow to cool.

Butterfly the tenderloin, cutting halfway through the width of the tenderloin for its entire length.

Open the butterflied tenderloin and place between two sheets of waxed paper. Pound the pork until it is flattened to about 1/4 inch thickness. Lightly salt and pepper the pork. Spread the stuffing down the centre of the pork and roll up. Mix the Dijon and egg together and brush over the pork. Cover with the oatmeal and place seam side down in a baking sheet. Bake for about 25 minutes until the juices run clear. Allow to rest for 5 minutes and slice onto a serving dish. Drizzle with the sauce.

Grocery List - Cauliflower Puree
1 head	cauliflower
1 tbsp	heavy cream
	salt and pepper to taste

Cooking Instructions

Cut and discard the core of the cauliflower. Cut into florets and cook in boiling salted water until tender. Drain and pat dry with paper towels. Pulse until smooth and return to the pan, add the cream and salt and pepper to taste and reduce on a low heat until the puree starts to thicken. Set aside and keep warm.

Grocery List - French Style Peas
6 strips	bacon, cut into ¼ inch wide dice
1	large onion, finely sliced
¼ head	Iceberg lettuce, cut into julienne strips
1-½ lbs	frozen green peas
1 tsp	salt
3 Tbsp	sugar
1 pinch	pepper
1 cube	Knoor chicken bouillon
2 cups	water, or enough to cover
3 tbsp	flour
2 tbsp	soft butter
1 small bunch	fresh mint

Cooking Instructions

In a 2-quart saucepan over medium heat, fry the bacon slowly until half done. Add onions and lettuce, stir, and let simmer for about 5 minutes. Then add the peas, salt, sugar, pepper, chicken bouillon and water to cover. Continue to cook slowly until peas are heated through and done to the desired degree of firmness.

Separately, in a small bowl, combine the butter and flour. Then, add to cooked peas and bring to a boil. Remove from heat and stir once before serving. Sprinkle with chopped mint before serving.

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