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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (June 24, 1987)
»M M "'f* \» ■< June 24, 1987, Portland Observer, Page 5 P u t so m e S p a r k le in y o u r ICEBERG LETTUCE LOCALLY GROWN CUT FRESH DAILY HEADS WALLA WALLA SWEETS C P NEW CROP RED SWEET, CLIP-TOP POTATOES CARROTS his year’s Fourth of July party can be a celebration ot independence from the kitchen for the host or hostess. Now, with a little work in advance, it’s possible an enticing and attractive meal while still having plenty of time to socialize with guests. Iced tea, fish and commercial dressings and sauces are three valuable ingredients that can cut the apron strings that too often tie the chef to his or her pots and pans. The “Aussies" have been “throwing shrimp on the barbie” for years, and Americans are starting to appreciate grilled seafood as a tempting alternative to the standard barbecue fare of hotdogs and hamburgers. Kabobs of shrimp and scallops can be made in advance, m arinated with a bottled vinaigrette sauce, and stored in the refrigerator until later that day. T rout, salmon, and other fish are also delicious and easy to prepare with the help ot a T variety of commercial dressings and sauces. Prepared dressings aren’t just for salads anymore. There are more to serve than 50 varieties that come in a battle (plus dry mixes, spoonables, and mayonnaise) which can be used to enhance the flavor of fruits, vegetables and meats. Each one is made from an extensive selection of spices, herbs and fresh ingredients hat even the gourmet rarely has on hand. These instant seasonings in a bottle” go right from the shelf to your favorite food. Iced tea is another natural palate-pleaser which is the Perfect complement for a sizzling barbecue It has a clean, fresh taste that won’t compete with the flavor of your meal, and is a favorite thirst-quencher for beating the summer heat. Always start with a onnd oualitv “nam e-brand” tea for the very best results. GREENWICH FROZEN » ------ TRI-MILLER FRESH LITTLE PIGGY PORK LINKS A BREAKFAST TREAT! PARTS MISSING EACH FRESH SOUTHERN CHICKEN RREASTS OLD TIMER RANCH GRILLED TROUT " ■ S U N S H IN E QUALITY CH EK'D 4 whole fresh rainbow or brook trout •, about 8 to 10 ounces each, gutted, boned, tail intact and head discarded 1 8 or. bottle buttermilk-based dressing 2 lemons, sliced thinly 12 fresh oregano sprigs Rinse inside cavity o f fish Paper tow el dry Spread inside cavity o ffis h w ith 2 to J tablespoons dress tna; top With lem on slices and o r ty w io Brush d r « , i i on outside o f fish Place ffsh o n well greased grill o r in fish baskets. Baste o ften during cookingus keep m oist G n ll over h o t coals 5 to 6 m inutes on each side until fish begins to flake w hen tested w ith a fork o t by rem oving f i n - i l it Comes out easily the fish is cooked. ♦ C a n substitute any »mall fish LefioverTm ake great next d a y cold salads iruit salad o f fruits for a colorful fruit salad, and accompany „ w ith blue cheese dressing as a convenient dip rung sauce Fruits such as grapes, pineapple m elons, strawberries, blueberries, bananas and kiw , are especially c o k x fu f T o m ake ^ e a s L ^ u . fruit and seal in separate p astic bags^ Ju«I before serving, com bine fruits and toss A lth o u g h a gar m sh isn’t really nevessarv. fresh m in t leaves and GRILLED VEGETABLE KABOBS range a variety of fresh vefeta h lc on > » « »« «« ._ ______ skewers C _ om b in e 1 *6 o : K > ttk Italia n "d re s sin g and I tablespoon prepared m ustard. Brush vegetables w ith J ressingm ixture G r ill over hot coals to sear their skins, approx im aielv S m inutes C o n tin u e grilling on th e side- o f the grill w hile the m a m course is csx'king. ap proxim atclv H to 20 m inutes or u n til vegetahh- ate tender, tu rn in g and brushing tTcquenih with dressing m ixture Vegetables wish as red. greer o , yellow hell peppers, onions, m u s h n x im -. car rots, squash, co rn , and petals«» are a nisi accom panim ent to grilled scafotxl Selecting Seafood 2« t o f orange rin d add a nice touch Cooking Seafood on the Grill n,4,-.rr b m n n in g to fr ill reafood. line th e fire M r S ^ n u n T f o i , for easier J e a n u p oil th e a n " well to prevent sticking T h a w fro w n M l anXshellfish W o r e g o llin , H e r,ra te ™ DILLED SALMON GRILL 4 salmon steaks, I inch thick 1 R-o: bottle spicy-sweet French dressing 2 tablespoons chopped fresh d ill 2 teaspsxins Worcestershire sauce Race fi'h in 12 x 8 inch baking J i'h W h e n »elcxting s e a k o l. k*«k k»r the fi'lk 'w in g steak e an Fx- turne d after 4 m inute«) • C a n use s w o tjfi'h . tu n a , m a h im a h i, shark or xign* l,x a l variety • Fresh, m ild * a brevze o d iu • W h o le fish should h a x v b r i g h t , d e a r , h i l l p n x ru d in g eyes, bright p in k g ill*. .m J firm , d a « .* flesh (should spring ba»k w h en p n - m P • Filler should haxv firm an J elastic flesh, an d a 4 »crxing» R a « - th e fish o fien d u rin g cooking . C u t large fillet, .m o «n ailer pieces « . ¡ h e , wjH be easier ro rem ove from the Foil van also i x pjased’ und em eu th .h e fillers for ra v e , . S i T f i f l e t . skm sde d o w n » c x ik Fillets under one inch th x k d o n m need to h r ru m ed Steaks and w hole fish should he tu rn ed • after I 2 the cooking tim e W h o le fi«h » d o m x h e n a fin «an he removed w ith a gentlg pull C o m m ercial salaJ dressings and sauces arc created for b oth good ia « c an d sales. The cm egar an d lem on |u i,e . w hich adds rest and flavo r, also provides th e asid lesel rh a t m h.hr th e g m w rh oi hatsesia th a t .ause I c .x i ( » w o e T h e folk,w in g tips will ensure rh a , vour stress an d sauces are fresh and flacorful • S tore unopened products aw as from J m ' , light a, temperatures between « . an d es degrees F Im p io p erlv ««'red, th eir ra« c . aro m a, and appearance become less appeal. B ut. they will nor s tx n l-th e v simple hesorr less fresh If a dressing IS hough, ho rn a refrigerated displav case. « m u « he « o r e d , ________ , Three Ways to Make Iced Tea Dressings and Sauces • Fish is cooked when it begins lo flake when rested w ith a fork bur it is «,11 m o i« an d 'uisv I o m hnx - dressing. Jill and Worcestershire x iu s c .p in ir over fish T u r n fish io soal well C o v e r, m a tin .itc ,n refrigerator I to 2 hours Remove fish from m arm .ide. p l.x e on w ell-grc.ixd grill over hot ...a ls C o o k 8 to Id m m uics unnl fi'h tx-gin- to flake w I x n le u e d w n h a fork hut is Mill moist and luisv brushingixsasionallv w ith m arm .ide i l h e general tips for cooking seafood o n th e grill Finfiah slim & COTTAGE SHRIMP AND SCALLOP KABOBS teabag* Snr, again .m d « r. quart ««f sold i o r tv.ib.np m J K u lin g water *h l\ J r.iw n gold •*» * »au»epan Rvm oxv from heat M l 1 gup o f k » * * tea <x I ' anJ let x a n d 5 m inute» Stir to a pitcher h o ld in g an other Serve « " « * n v M a k e * 2 quart* 2 I *mg tvabag» an J *o lJ watvr Fill a M ean, quarr p rtih er « * goniam er * uh «.okl ta p water A d d ** to 10 teabag» (rcm««\e tag»' I 4»\vr and refrigerate at k-a»t b h o u r* <W ox i t night R flr» » < teabag», squeezing agam»i *i*k o f «o n jain er Tou ,n to i*e filled gla».«» M a k e * I quarr R cu p e max b r doubled 1 U sing instant tea o t n cd tea m i\e * an d «ok vkater Follow A m n o n * o n tar or ensekrpe In g e n e r a l, allow 2 rounded tab l^ p o o n » c* m »tant tea p 'w d r r to ea«h quart of sold water Stir A d d we 1» using flaxored k e d tea m ix , u e Z • mall enxekipe» o r I '2 sup m ,» to e » h quart d 4 green onions 1/2 lb sea scallops, halved horizontally 1/2 lb medium shrimp, peeled and deveined ) small limes, sliced 1 ftox bottle oil and vinegar or vinaigrette-tryle dressing __ 2 tablespoons chopped fresh baatl C u t green tops off green onions; m a in Jcr for another use W ra p each scallop w ith a p icseof green onion A rrs n g e x s lfo p s . s hrim p, and lim e slices o n 8 ' skewers C o m b in e dressing and basil, m ix well Hace skewers in large baking d ish. pour dressing m ixture over skesvers C o v e r, m arinate in refrigerator W m inutes Rem ove skew ers from m a rin a d e . place o n greased grill over hot coals G r ill 2 m inutes o n eachi side, brushing TRIM FRESH BULK A A f TACO CHIPS.. 9a — y KS KETTLE CHIPS NEW YORK CHEDDAR CHECK OUR LARGE IMPORTED BEER S E C T I O N frequently w ith reserved m arinade Kabobs are e x i l e d » hen shrim p and scallop» are firm bu t « i l l m o i« and juicy. 4 to h appenter servings or serves M as an entree Leftovers m ake great next day salads Safety Tips for the 4th away from b v«an d ers. houses, and flam m able m aterials • D o not ignite firew o rk* in a metal or gtaas CASEY'S UNSALTED DRY ROASTED PEANUTS $ 2 " 30 OZ. JAR . WHILE THEY LAST co n tain er Light one at a tim e __ • N ever ewfxmment by takin g firew ork* apart o r co m b in in g th em w ith o th er * * * * * ________ • Keep a box k it o f water nearbv tor e m erfm cie» T h e N a tio n a l Safety C o u n c il suggest, th a t th e h r « wav to prevent accidents u to as-oid hom e fire w o rk . aln w rrh ei H ere are some alternatives to flam m ab le fireworks • M a k e m exk fireworks using decorated coo tam ers (such as tennis ball cans) filled w ith height contest, Punch holes in th e to p o f th e co n tain er so th at th e confessi can he shaken PRICES GOOD . i ï ! d . « M K . and blue helium helicons can he JUNE 24 THRU 30 used to create a colorful dwnlav in th e sky • M a k in g kite» in trad itio n al F o u n h o f fulv colors can he a fun project th e w hole fam ily id water « a f r j B s MMA ' CHEESE ! i