Dixie Pig Barbecue

The best barbecue I ever tasted was at the old Dixie Pig restaurant (closed for many years now), which was located on Marlboro Pike in District Heights. I would like to have the recipe for the minced pork barbecue made daily on the premises and the recipes for the wonderful coleslaw and barbecue sauce served at this truly missed family-owned restaurant.

Linda Taylor

Riverdale

Did anyone ever finagle these recipes from the former owners at any point in time? If you have these recipes or have your own recipe request, contact us. (See address and e-mail information below.)

Now that summer is upon us, here's a light and refreshing dinner idea with a Hawaiian flair that we found in "Sam Choy's Island Flavors" by Sam Choy (Hyperion, $27.95). We've included his chatty headers for the recipes so you can benefit from his years of experience at his nine restaurants.

Hibachi Chicken Breasts

(3 to 6 servings)

This recipe goes great with stir-fried vegetables and steamed rice, or with the chicken cut into julienne strips and tossed with mixed greens and served with one of my signature salad dressings. But my favorite way is on a whole-wheat bun with mayonnaise, lettuce, tomatoes and onions. Mmmmmmmmmmmmmmm!

1 teaspoon dark sesame oil

1 1/2 cups soy sauce

2 cloves garlic, minced

1 cup sugar

1/2 cup peeled and minced fresh ginger root

2 tablespoons thinly sliced scallions (white and tender green parts)

1 tablespoon minced fresh cilantro

1/8 teaspoon white pepper

6 chicken breast halves

In a small bowl, mix together the sesame oil, soy sauce, garlic, sugar, ginger, scallions, cilantro and white pepper; stir until the sugar is dissolved. Pour 1/2 of the mixture over the chicken breast halves and marinate for 30 minutes; reserve the remaining sauce for another use.

Prepare and light coals in a hibachi or preheat the broiler. Grill the chicken over hot coals or broil, turning every 2 to 3 minutes, for a total of 8 to 10 minutes. (If you prefer, you may pan-fry the chicken breasts; the cooking time is the same.)

Per serving, with skin (based on 6): 434 calories, 48 gm protein, 10 gm carbohydrates, 21 gm fat, 145 mg cholesterol, 6 gm saturated fat, 743 mg sodium, trace dietary fiber

Asian Bean Sprout Salad

(4 to 6 servings)

This is a very exotic slaw-style side dish. The flavors are typically Japanese, thanks to the vinegar, soy sauce and sugar. I always like a little crunch in my food, so the sesame seeds are from me.

1/2 package (6 ounces) bean sprouts

3 tablespoons white sesame seeds

2 tablespoons vinegar

1/2 teaspoon sugar

1 teaspoon soy sauce

Bring a medium pan of water to boil. Rinse the bean sprouts in cold water and add them to the boiling water; cook for 1 minute, drain and set aside. Heat a saute pan over medium heat and toast the sesame seeds until lightly browned. Grind the seeds, using a coffee grinder or mini food processor, or mash them with a spoon. In a medium bowl, combine the seeds with the vinegar, sugar and soy sauce. Add the bean sprouts and toss to coat.

Per serving (based on 6): 37 calories, 2 gm protein, 3 gm carbohydrates, 3 gm fat, 0 mg cholesterol, trace saturated fat, 36 mg sodium, 1 gm dietary fiber

Send your recipe question (or your answer to a reader's question) to: Prince George's Food, The Washington Post, 14402 Old Mill Rd., Suite 201, Upper Marlboro, Md. 20772. Or e-mail it to food@washpost.com.