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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (July 21, 1982)
July 21,1982 Volum« XII, Number 41 Section II FOOD SECTION It's barbecue season! Barbecued spareribs. I f y o u ’ ve tasted one, you haven’t tasted them all. Granted, these marvelously mes sy morsels are likable under almost any circum stances, but why not make them downright lovable every time? I t ’s all in knowing how. Knowing how much to buy, for instance. Since, as the name implies, there is a high proportion o f bone to incat, allow at least a pound per per son, more for hearty appetites. Before cooking, cut the ribs into serving-size pieces o f one or two each. This makes more surface area available for the sauce, and the ribs are easier to cat. To remove unwanted fat and to assure the doneness so essential in pork coo kery, simmer the ribs in water fo r an hour before placing them on the grill. Finally, may we suggest two suc culent, yet very d iffe re n t, versions o f that crowning touch, the a ll-im portant barbecue sauce? Neith»- is based on the customary tomato, and therein lies both their uniqueness and (heir charm. C ranberry Spareribs glow ruby red with a sauce blended from a can of jellied cranberry sauce and a can o f condensed beef broth. Thickened with a bit o f cornstarch, this com bination serves as a refreshingly pi quant flavor contrast to the meat. And the sauce is a cinch to prepare. Because o f its distinctive nature, this is a great recipe for patio cook ing, picnics and such. Corn-on-the- cob is practically a menu must here, w hile green salad w ith cucum ber and tomatoes adds a crunchy note. Spicy Cheese Ribs rely on a can o f condensed Cheddar cheese soup as the foundation for their lively sauce. Sweet and sour overtones are p ro vided by equal parts o f honey and vinegar, with com plim ents o f dry mustard and ground cloves. A fte r basting, be sure to bring the remain ing sauce to the table for those who like their spareribs extra moist. And whatever you do, d o n ’ t forget the napkins, or better yet, a ro ll o f damp paper towels! CRA NBERR Y SPA RERIBS I can ( IO'/ j oz.) condensed beef broth 1 can (a b o u t 8 oz.) jellied cranberry sauce 2 tablespoons cornstarch In saucepan, com bine in g re dients. C o ok, stirring u n til thick cncd and cranberry sauce melts. Makes about 2 A cups. In d o o r m ethod: In large heavy pan, cover 4 pounds spareribs, cut in serving-size pieces, w ith water. Simmer 1 hour; drain. Place spare ribs on broiler pan. Broil 6 inches from heat* 20 minutes, turning and brushing w ith sauce every 5 m inutes. H eat rem aining sauce; serve with spareribs. Makes 4 serv ings. •F o r gas broiler, follow m anufac turer’s directions. Outdoor method: Precook spare ribs fo llo w in g In d o o r M e th o d . Place spareribs on g rill 6 inches above glowing coals. Cook 30 min utes, turnin g and brushing w ith sauce every 5 minutes. Heat remain ing sauce; serve with spareribs. S P IC Y C H E E S E RIBS I can (I I oz.) condensed cheddai cheese soup !4 cup honey !4 cup vinegar I tablespoon dry mustard 1/8 teaspoon ground cloves In saucepan, com bine in g re dients. Bring to boil; reduce heat. Simmer 10 minutes; stir occasional ly. Makes about I A cups. In d o o r m ethod: In large heavy pan, cover 4 pounds spareribs, cut in serving-size pieces, w ith water. Simmer I hour; drain. Place spare ribs on broiler pan. Broil 6 inches from heat* 20 minutes, turning and brushing w ith sauce every 3 m in utes. H eat rem aining sauce; serve with spareribs. Makes 4 servings. •F o r gas b ro iler, follow m anufac turer’s directions. Outdoor method: Precook spare ribs fo llo w in g In d o o r M e th o d . Place spareribs on g rill 6 inches above glowing coals. Cook 30 min utes, turnin g and brushing w ith sauce every 5 minutes. Heat remain ing sauce; serve with spareribs. In saucepan, cook onion w ith curry in butter until tender. Add re maining ingredients. Heat; stir occa sionally. Makes about 2 cups. Ind o o r method: Brush 2 pounds chicken parts with salad oil; place on broiler pan skin-side down. Broil 9 inches from heat* 10 minutes on each side. Brush with sauce; broil 25 minutes more or until done, turning and brushing w ith sauce every 5 m inutes. H eat rem aining sauce; serve w ith chicken. M akes 4 serv ings. •F o r gas broiler, follow m anufac turer’s directions. O u td oo r method: Brush 2 pounds chicken parts with salad oil; place on grill skin-side up, about 6 inches above glowing coals. Cook 10 m in utes on each side. Brush with sauce; cook 25 minutes more or until done, turning and brushing w ith sauce every 5 m inutes. H eat rem aining sauce; serve with chicken. PL U M G O O D FR A NKS 1 can (10!/j oz.) condensed onion soup ‘/ j cup plum preserves 2 tablespoons prepared mustard 1 medium clove garlic, minced 1 tablespoon cornstarch In blend er, com bine all in g re dients except cornstarch; blend until smooth. Pour into saucepan; mix in Saucy w ay* to jazz up those summer barbecues W hat would summer be w ithout barbecues? Probably not much fun. For most o f us barbecuing is a way o f life during the summer. Barbe cuing is easy, fuss-free and doesn’t require advanced culinary skills. The recipe for a successful barbe cue begins with the coals. For best results, place charcoal briquettes in a pyramid; douse with lighter fluid. Wait a few moments to light so that the fluid can penetrate the charcoal. The coals are ready when they are white and glowing, in about 20 to 30 minutes. So what are you w aitin g for? Grab your favorite barbecue brush, a bucketful o f sauce and head for the grill. Here are a few sizzling examples o f how you can jazz up your barbe cues this summer. C urry G rilled Chicken is a tasty testament to an unusual set o f bar becue sauce ingredients. Based on a can o f condensed cream o f celery soup, this blockbuster gets its spici ness fro m a generous measure o f curry powder and its fru ity tang from chopped chutney and pineap ple juice. The road to exotic barbe cuing has never been easier fo r a cook to travel— nor the cuisine more appealing to a wide range o f palates. Serve w ith a chilled rice and vege table salad; call on fudge brownies and fruit for dessert. F ra n k fu rte rs again? You bet! Plum G ood Franks is sure to generate many requests for more o f the same. The secret, o f course, is in the sauce, which serves as both a brush-on during grilling and a pour- on at the table. A whirl in the blend er unites the zesty flavors o f con densed onion soup, plum preserves, mustard and garlic. Presto! Your very own specialty o f the house. W hen your cook-out is really a “ steak-out,’ ’ think in terms o f a lus cious marinade with a sauce to en hance this k in g -o f-th e -b u tc h e r- block. Broiled Steak Charleston o f fers just that, with an exciting new beef flavored sauce. Y o u ’ll enjoy thin, juicy slices o f beef dribbled with a subtle yet full- bodied brow n sauce. It all starts w ith a simple m arinade which blends condensed beef b ro th , ketchup, soy sauce, ginger and cay enne pepper. Once the marinade has worked its magic on the uncooked steak, a little cornstarch transforms it in to a w o rkin g barbecue sauce which is subsequently served w ith the finished entree. This is a com pany dish par excellence. C U R R Y G R IL L E D C H IC K E N A cup chopped onion 1 tablespoon curry powder 2 tablespoons butter or margarine I can (I0 W oz.) condensed cream of celery soup A cup chopped chutney W cup pineapple juice CASON'S FINE MEATS and Neighborhood Bill's 2115 N. Williams Ave. 288-4666* Portland, OR 97227 Theotis (T.C.) Cason, Manager Delicious Curry Grilled Chicken cornstarch. C o o k , s tirrin g u n til thickened. Makes about 1 A cups. In d o o r m ethod: S lit I pound fra n k fu rte rs . B ro il 4 inches fro m h eat* 10 m inutes, tu rn in g and brushing with sauce. Heat rem ain ing sauce. Serve fra n k fu rte rs on toasted fra n k fu rte r buns w ith re m aining sauce. M akes 4 to 5 ser vings. •F o r gas b ro iler, fo llo w m anufac turer’s directions. O u td o o r m eth o d : S lit 1 pound frankfurters. Place on grill 4 inches above glowing coals. Cook about 10 minutes or u n til browned, turning and brushing w ith sauce. Serve on toasted fra n k fu rte r buns w ith re maining sauce. BROILED STEAK CHARLESTON Distinctively flavored Cranberry Spareribs 1 can (10)6 oz.) condensed beef broth 2 tablespoons soy sauce */« teaspoon ground ginger 1/8 teaspoon cayenne pepper 2-pound top quality round steak 1 tablespoon cornstarch T o m ake m arin ad e, in shallow dish, combine beef broth, ketchup, soy, ginger and cayenne. Add steak; cover. M a rin a te 4 hours or more; turn once. Transfer steak to broiler pan, reserving marinade. In sauce pan, mix marinade and cornstarch. Bring to boil; reduce heat. Simmer 15 minutes; stir occasionally. Makes about 1 A cups. Indoor method: Brush steak with marinade. Broil 4 inches from heat* 4 to 5 m inutes. T u rn ; brush w ith marinade. Broil 4 minutes more or until desired doneness. Thin ly slice steak d iagonally across the grain. H ea t rem ainin g m arin ad e; serve with steak. Makes 4 servings. •F o r gas broiler, follow manfactur- er’s directions. Outdoor method: M arinate steak as above. Place steak on g rill 4 in ches above glowing coals. C o ok 5 minutes on each side, brushing with m arin ad e. H ea t rem ainin g m a r inade; serve with steak. Exciting recipes for calorie watchers Arc you counting calories? These days only your waistline knows lor sure. W ith so many people taking fitness and food to heart, light eat ing has become part-and-parcel o f the good life , w ith exciting and satisfying recipes to match. One method for creating captiva ting dishes which cross the calorie barrier is to use a favorite low-cal oric food in new and unconvention al ways. The following recipes, for example, take advantage o f the ver satility o f V-8 C o ck ta il Vegetable Juice, converting it from a vitamin- packed beverage to a vital ingredient in main dishes and salads alike. In Spaghetti V ia V e n ito , V -8 C ocktail Vegetable Juice becomes the medium for simmering together meatballs, eggplant, green pepper, garlic and Italian seasoning. Q uick ly, too. A sm all am ount o f c o rn starch provides all the thickening necessary to achieve a superlative sauce to serve over spaghetti, or bet ter yet, spaghetti squash. C alorie count? A mere 352 per serving with spaghetti and 253 per serving with spaghetti squash. Remember, we’re talking about an entire main course, including meat, vegetables and pas ta, if the latter is your choice. C hicken-Stuffed Cabbage Rolls offer even greater calorie savings at only 163 per serving, yet they splurge on spicy, full-bodied taste. Each cabbage bundle is filled with chunks o f chicken— the canned kind for fast-fixing— as well as shredded carrots and zucchini squash. Smoth ered in a mellow V-8-based sauce, this perky skillet dish demonstrates beyond a doubt that you don’, have to look Spartan to be low-calorie. O n the salad side o f slender eating, V-8 juice plays still another role by lightening the calorie load o f dressings. Case in point; Marinated Chinese Vegetables checks in at only 97 calories per serving precisely because the m arin ad e is built around V -8 Juice rather than o il. Additions o f soy sauce, vinegar and honey, result in the perfect flavor partner to fresh broccoli, frozen pea pods, canned bean sprouts and water chestnuts. Calorie saving has never been so deliciously chic! S P A G H E T T I VIA V E N IT O A pound ground beef 2 cups V-8 juice 1 A cups eggplant cut in strips 1 cup green pepper squares 1 large clove garlic, minced !6 teaspoon Italian seasoning, crushed 2 tablespoons water 1 tablespoon cornstarch 4 cups cooked spaghetti or cooked spaghetti squash Season ground beef with salt and pepper; shape into 16 small meat- balls. In nonstick saucepan, brown m eatballs; pour o f f fa t. A d d V -8 juice, eggplant, green pepper, garlic and Italian seasoning. Cover; bring to b o il. Reduce heat; sim m er 10 m inutes or u n til done. M ix water and cornstarch; gradually blend into V -8 ju ic e m ix tu re. C o o k , stirrin g until thickened. Serve over spaghet ti. M akes about 3 A cups, 4 serv ings. 352 calories per serving with spa ghetti 253 calories per serving with spa ghetti squash. S T U F F E D CA BBA G E R O LLS 12 large cabbage leaves 2 cans (5 oz. each) chunk chicken 2 cups shredded carrot 2 cups shredded zucchini squash 1/8 teaspoon garlic powder 1/8 teaspoon pepper 1 can (12 fl. oz.) V-8 juice 2 tablespoons cornstarch 2 tablespoons water C ook cabbage in salted water a few minutes to soften; drain. C om bine chicken, carrot zucchini, garlic and pepper. Place abo u t 1 /3 cup chicken m ixture on each cabbage leaf; fold in sides and roll up (secure Calorle-aavlng Spaghetti Via Vanito w ith toothpicks, if necessary). In skillet, place rolls seam-side down; pour V -8 ju ic e over ro lls . C o ver; bring to boil. Reduce heat; simmer for 20 minutes. M ix cornstarch and w ater; g ra d u a lly blend in to V -8 juice m ixture. C ook; stirring until thicken ed . M akes 6 servings. 163 calories per serving. M A R IN A T E D C H IN E S E VE G ETA B LES 1 can (12 fl. oz.) V-8 juice 3 tablespoons soy sauce 3 tablespoons rice wine, vinegar or white vinegar 1 tablespoon honey Generous dash cayenne pepper I medium bunch broccoli (about 1 A pounds) I can (about 16 oz.) bean sprouts, rinsed and drained I can (about 8 oz.) water chestnuts, drained and sliced 1 package (6 oz.) frozen pea pods, cooked and drained To make marinade, in saucepan, combine V-8 juice, soy sauce, vine g ar, honey and cayenne pepper. Cook over low heat 10 minutes; stir occasionally. M ean w h ile, remove flowerets from broccoli; break into small pieces. Peel stalk; cu, into thin strips (l-in ch long). Cook in boiling salted water 5 minutes; drain. In 3- quart shallow baking dish ( 13 x 9 x 2 *), arrange broccoli and remaining ingredients. Pour marinade over all. C over; c h ill 6 hours or m ore. Stir occasio n ally. M akes about 7!6 cups, 8 servings. 97 calories per serving.
