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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Oct. 13, 1982)
Portland Observer, October 13, 1962 Page 9 FOOD SECTION weeks or more in the refrigerator. Yield on beer b atter fish: 4 servings. S A V O R Y B EA N S Rose City's annual Vi OFF marked prices on pre-owned machines. M any brands and rnodala 4 tabiespoons butter I medium onion, coarsely chopped ( *A cup) 14 teaspoon garlic powder 14 teaspoon dill weed 1/8 teaspoon hot pepper flakes 14 teaspoon salt I 12-oz. bottle Lowenbrau Special Beer 1 lb. green beans (fresh or frozen) cut into 2-inch lengths lA cup parsley, chopped Melt butter over a low flame in a pan and saute onion until golden, about 5 minutes. A d d herbs and spices and beer, bring to a boil and boil briskly, about 3 minutes. Add beans and cook, uncovered, over medium flame about 20 minutes or until liquid has almost evaporated. Sprinkle with chopped parsley and serve at once. Serves 4. New , . machines Singer, Viking, New Home, Bernina. Pfaff. Elna. White. 20-50% off - also - 16 off Repair with this ad. Rose City Sewing Machine Center 59th and NE Sandy Blvd. 249-2994 Here’s to good friends. t >ee2Sa«e<OT*)by WNrerwOTeCo MMM. Ma G R IL L E D BEER B A STED S A L M O N STEAKS W IT H TA RRA G O N -B EER SA U C E Fisherman'« stew Is a delightful combination of Italian sausage, large shrimp, mussels, clams, and 4 salmon steaks 1 cup Lowenbrau Special Beer 2 tablespoons butter 2 tablespoons flour 'A cup rich chicken stock 'A cup Lowenbrau Special Beer 'A teaspoon tarragon leaves, crushed 16 cup heavy cream pinch salt pinch sugar freshly ground pepper (to taste) 1 tablespoon butter chunks of fish f(lists in a rich tomato end beer sauce. A toast to beer and seafood For the celebration o f N atio n al Seafood Month during the month o f O cto b er, sample a few seafood dishes that go well with beer, a re freshing and often overlooked bev erage (hat is an excellent companion for seafood. Here are a few sugges tions: Fake the hearty Fisherman's Stew that combines Italian sausage, shell fish and chunks o f fish in a rich and mellow beer and tomato sauce. I t ’s a dish y o u ’ll be proud to call your own. Serve this stew in big, deep bowls with a basket o f Italian bread and a big green s a la d .. .or a heap ing platter o f “ crudites” — raw vege tables cut into bite-size pieces, for dunking in the sauce. Or the fish fillets in a beer platter — it ’s a light, T em pura-like batter that’s as easy to make as it is to eat. Serve the crispy fillets in a big bas ket, with plenty o f spicy beer-and- tomato dipping sauce and a dish o f spicy beans cooked in beer and herbs. Absolutely u n iq u e.. .and de licious. The beer-basted salmon steaks, grilled until sizzling, are inform al enough for a backyard barbecue yet fancy enough, w ith an elegant creamy beer-and-tarragon sauce, for a form al dinner party. F IS H E R M A N 'S S T E W (L O W E N BRA U C IO P P IN O ) Sauce: 2 tablespoons olive oil 1 large onion, coarsely chopped (I cup) 2 cloves garlic, chopped (I tablespoon) I large can (2 lb. 3 oz.) Italian plum tomatos I 12-ounce bottle Lowenbrau Special Beer 4 teaspoon red pepper flakes 'A teaspoon basil, crumbled Freshly ground pepper to taste Stew ingredients: 'A lb. hot or mild Italian sausage 'A lb. medium-large shrimp, shelled and deveined I lb. mussels, cleaned I dozen small clams, cleaned I lb. fish fillets, cut into bite-sized chunks H eat o il in large pot and saute onions and garlic until limp but not brow n, about 3 minutes. Add the rest o f the sauce ingredients, stirring well to blend. Bring to a boil, lower heat, cover and simmer I hour over low flame. M ea n w h ile slice sausages into chunks and saute in oil or fat until well browned. Drain and set aside. After I hour, taste sauce and ad just seasoning. Add sausages and fish and cook briskly about 3 min utes, until shellfish are open. Serve at once w ith hot Ita lia n bread or garlic bread and a platter o f crudites (raw vegetables) cut into bite-sized pieces, or a bi, vreen salad. Serves 4. BEER BA TTER F IS H W IT H S P IC Y TO M A TO SA U C E Beer Batter Fish: 8 medium or 4 large fish fillets (such as Haddock, Cod, Flounder)— about 2 pounds Vegetable oil— as needed for frying 1 12-ounce bottle Lowenbrau Special Beer 2 eggs, separated I 'A cups all-purpose flour 4 tablespoons cornstarch VS teaspoon salt Combine egg yolks and beer and blend w ell. Beat in flo u r, c o rn starch and salt. Let stand I hour. Beat egg whites u n til almost firm and whisk into batter. D ip fish f il lets into batter. Heat about 'A cup of vegetable oil in a deep frying pan until very hot and add battered fish fillets, a few at a time. Fry on both sides u n til golden brown (about 3 minutes) and serve immediately with spicy tomato sauce. Spicy Tomato Sauce: I large onion, coarsely chopped (1 cup) 1 large green pepper, seeded, cored and coarsely chopped ( I cup) 2 tablespoons olive oil 1 large can ( I lb. 13 oz.) tomato puree 1 12-oz. bottle Lowenbrau Special Beer 'A teaspoon red pepper flakes (or to taste) 2 tablespoons Worcestershire sauce I teaspoon salt I tablespoon sugar M arin ate salmon steaks in beer (room tem perature) fo r about an hour, turning once. G rill over char coal or under broiler, basting fre quently with beer. (Grilling time de pends on thickness o f fish. For a 1- inch steak, g rill app ro xim ately 3 minutes on one side, 3 minutes on the other side.) Yield: 4 servings. To m ake sauce: M e lt butter w ithout burning, over a low flame in a non-alum inum pot. Whisk in flour, and when smooth, add stock and beer. Cook 3 minutes over a low flam e. S tir in tarra g o n , heavy cream, seasonings, and whisk well to blend. Cook 3 minutes over a low flame and add 1 tablespoon butter, cut into small pieces. Stir until but ter is m elted, then serve at once. Yield, I Vi cups. Heat oil in a large pot and saute onion and pepper until limp but not brow n, about 3 minutes. Add the rest o f the ingredients, bring to a boil, lower heat, cover and simmer 10 minutes. Let cool to room tem perature and serve with beer batter fish. Makes about 1 quart. Keeps 2 Ibnight, let it be Lowenbrau. Mr. Soul" Invites You To.. Soul Food Delight 3940 N. Williams Ave. Specializing in Home Cooked Foods •a r a w M BOT » P o t i M b . . IStw aM n SvffM . SMmw» • O . « « • • D u a .l.u . S m a ■ CMB . O t o t w n . C o t . M F 12-8:30 pm • Set 10 em-2:30 em • 284-0643 STEAKS CLUB Seafood provides treasure of minerals L tlU lb t For the nutrition-conscious indi vidual, seafood provides a “ hidden treasure” o f minerals necessary for growth and good health. “ Shellfish, especially clams and oysters, are excellent sources o f ir o n ,” says M a rg a re t H a m ilto n , M u ltn o m a h C o u n ty Extension A gent. “ An average size serving supplies about 30 per cent of the re commended d aily allow ance for iron. Scallops and mussels are also good sources o f iro n ." “ Canned sardines, salmon and mackeral are a good source o f cal cium, especially if the bones are eat en with the fis h ,” noted M argaret Lqvis, Oregon State University Ex tension nutritjion specialist." “ The heat treatment used in canning these products softens the bones so they are edible." An average service (three ounces) o f oil or mustard-packed sardines yields o n e -fo u rth o f the recom mended daily calcium allowance. Sardines packed in tomato sauce, on the other hand, supply one-third o f the recommended daily allowance o f calcium with only two-thirds o f the 1st in oil-packed sardines. “ Seafood is also an excellent source o f iodine and flu o rin e ,” Lewis says. Although the amounts masy vary, other valuable elements found in seafood include phospho rus, potassium, copper, zinc, mag nesium, selenium and cobalt. i PSSNonte Catering prices are pretty standard all over town. Rut so are the services. Except at The Westin Benson. With crystal chandeliers, delicate china, gleaming silver and remarkably gixxl hy top notch professionals, we set a higher standatd. Catering costs about the same everywhere. Rut only The Westin Renson offers you so many priceless extras tor parties of 20 to 500. E SHOP lENOW'S ’ FOR B R A N D S yo u k n o w V A R IC T IIS y o u lik e SIZKS yo u w a n t • s a il 1 I • H.k a • >»>.« a n ■ o i . m " • N l . - k . . . U. T hl W istin B in so n • *4111» • l a i o • 1 F ) n e S» 1 , Otvitk««« ISM II a n t 1 ONE GE THE FEW REMAINING CLASSIC HOTELS. C *ll 294-4140 tixby. Fire evening & weekend perking. I a a ilw .u k . . I . . . tu r .il« . (gl I9H2. • Oeh O'ev» • i . m . a t . l t « a m . . J J , . . „ I M e » ,. . i.ih a , I a o t- i. t. W u .r. a l o t « Q» gg r RO 8 . B ing ( l»y •ssaaeis ns úsame . « a x is i