Seeing Red AND Green...

A few weeks back, I got to take a few days off and go to The Masters Golf Tournament in Augusta, Georgia. Going to that golf tournament had been on my "wish list" for over 20 years. My brother Bob, bless his heart, went through the lottery system and scored the tickets for us. What a guy! I didn't even know the lottery existed. I thought I had to wait until some huge sponsoring corporation could invite me!

When we arrived, we came in the gate near Amen Corner. If you are into golf and know The Masters tournament, the vision of Amen Corner will pop immediately into your mind. You never forget it, even if you've only seen it on TV. For those with no vision of this "corner" at the moment, let me briefly describe it to you. Amen Corner is the intersection of three golf holes. That's not a big deal unless you are into landscaping, because all three of these holes are lined with the most beautiful azalea bushes on the planet, backed up on a hill surrounded by Georgia pine trees and lined with pine needle mulch. This golf course is so well groomed you never see even a pine needle out of place. The azalea bushes are pink, red, white and even peach. Great care and magic are performed in order to assure that these bushes bloom just in time for The Masters tournament. The grounds keepers have even been known to spray the bushes with ice water in the days ahead of the tournament, lest the bushes think about blooming too early.

The grass feels like carpet -- everywhere. The green vista is about as vibrant as it gets. After a golfer hits his shot (this is a men's tournament), someone sneaks up a bit later and sprays any divot holes with a can of green dye so you never see any imperfections in the course.

When I walked around the bend and saw Amen Corner, live, for the first time, my heart about stopped. I gasped "Oh, dear God," which stopped my nephew in his tracks. He'd never heard me say anything like that and he just stared at me. I just stared at the landscaping. It's really breathtaking.

Then there's the service at this Augusta National Golf Course. Not to be outdone by any other course -- anywhere -- the food service is perfection. You'd expect long, hot lines at a golf tournament waiting for your $8 (overpriced) bottle of water. Not at The Masters tournament. The lines move smoothly. Nothing is "sponsored." The beer is marked "light," "regular" and "import." No commercialism. The most expensive sandwich is a small club sandwich for $2.50. You can get the famous pimento cheese sandwich for just $1.50, and water is just a dollar. These people don't need your money. It's the most expensive golf course to join in the US, and the most exclusive. Most Toms, Dicks and Harrys never have an opportunity to golf here, and you can't buy your way in. You have to be selected.

One funny food fact. The sandwiches are wrapped in green paper. Why? That's just in case you drop your wrapper. When it lands on the grass, they want it to be color coordinated so it doesn't look tacky if it starts to blow away. But believe me, it won't get far. Someone on the staff will whisk that paper to a nearby trash barrel -- a trash barrel that gets emptied regularly. No smelly trash.

And bathrooms. Real bathrooms; no porta-potties. The bathrooms smell like lilac. They have air freshener piped in.

Now you know some of why I wished and hoped for over 20 years to get to The Masters -- and I didn't even talk about the golfers!

Today's recipes are very simple. Dinner in less than 30 minutes. Put the pork in first. The veggies are only going to take a few minutes. You'll understand my 5 - 5 - 5 and Red theme as soon as you see the recipe. Clever, eh? Green and Red. Simple Asian and perfect for a warm day. You can even serve this room temperature if you'd like. And I guarantee, you'll like.

Asian Pork Tenderloin with Simple Hoisin Sauce

Serves 2 to 3. Can be doubled.

1 pork tenderloin (plain or pepper-crusted)
4 Tbl Hoisin sauce
3 Tbl low-sodium soy sauce

Preheat the oven to 400 degrees. In a small bowl, combine the soy sauce and the hoisin sauce. Put your pork tenderloin in a roasting pan big enough for it to fit without bending it. Spread the sauce on the tenderloin. Cover the whole thing. Use your fingers if you need to. Rinse your hands and put your tenderloin in the oven with a meat thermometer poked in it. Roast the tenderloin until it reaches 160 degrees. This will take about 20 minutes. At 160 degrees your tenderloin will be very slightly pink and still juicy. Don't worry. At 135 degrees every "bug" has been killed in the pork. You won't get sick.

Slice the tenderloin on the diagonal. Each person should get about 5 slices.

If you are making the 5 - 5 - 5 and Red Veggie Medley to go along with your pork, start it at the 15-minute point in the roasting. The veggies take just a few minutes to cook.

5 - 5 - 5 and Red Veggie Medley

Serves 2. Can be doubled.

5 clean stalks of bok choy, sliced crosswise into half-inch slices, top to bottom
5 spears of asparagus, cut into one-inch pieces (Don't use the woody ends. Throw them away.)
5 green onions cut into quarter-inch dice, up until halfway up the green part
1 red pepper, sliced into quarter-inch slices
Olive oil spray
2 Tbl soy sauce

Take out a large sauté pan or wok. Spray the surface with olive oil spray. Put in your asparagus pieces and the red pepper slices. Sauté on Medium Low for 3 minutes or until al dente. Add the onions and the bok choy. Turn up to Medium and toss the whole mess around. You're stir-frying. This will only take about one minute to get the bok choy wilted and the green onions cooked. Add the soy sauce and stir until just warmed. It's ready to serve and you should serve it immediately. Low cal and good for you too!