Cheese Biscuits!

1 1/2 cups flour

3/4 cup sugar

1 1/2 teaspoon baking powder

3/4 cup milk

1 egg, beaten well

4 tablespoon butter, melted

1/4 teaspoon vanilla

1 cup shredded cheddar cheese

Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan.

Combine flour, sugar, and baking powder in a large bowl and set aside. Whisk egg, milk, butter, and vanilla together in a medium-sized bowl and set aside. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.

Incorporate shredded cheese into batter. Do not over mix.

Divide batter evenly among greased muffin tins. Bake for 15 to 20 minutes. When fully baked, the tops of the biscuits will be golden and springy to the touch and a thin knife inserted into the center of the biscuits will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each biscuit from its mold.

Makes 10 to 12 biscuits.

Spicy Pork and Rosemary Potatoes

For the pork:

• 1 tablespoon cumin seeds
• 1 tablespoon red pepper flakes
• 1/2 tablespoon whole black peppercorns
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1 (3-pound) pork roast, cut into 4 steaks, 2-inches thick
• 2 tablespoons oil

For the potatoes:

• 3 russet potatoes, cut into 1-inch pieces
• 2 sprigs rosemary, stripped
• 2 tablespoons vegetable oil
• Salt

Preheat the oven to 400 degrees F.

To prepare the pork: Place cumin seeds, red pepper flakes and peppercorns in a spice grinder and grind into a fine powder. Place in a small bowl and mix in garlic powder and salt. Rub mixture all over pork. Let sit at room temperature, 30 minutes.

Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a small saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking Sweet and Sour Sauce until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using.

In a 13-inch cast iron skillet, heat 2 tablespoons vegetable oil. When pan is smoking hot, add pork and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes.