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
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ONE GE THE FEW REMAINING CLASSIC HOTELS.
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