May 19. 2 0 0 4 íhc JJortlanb tOhscrue PageA5 Memorial Day Brings Outdoor Delights Cooking Woods Make the Barbecue A Summertime Eye on the Waistline Following fast on the heels of her two mega best selling cookbooks, Dana Carpentier has released her newest collection o f low-carb recipes made espe cially for barbecuing. "The Low-Carb Barbecue Bixik" has more than 200 mouthwatering recipes that will make the summer o f 2(XW absolutely sizzle. Most people seem to think barbecuing and grilling would be ideal for the low cab dieter with a focus on fish and meat as staples of the diet. But with one glance at the label on the bottle o f barbecue sauce, the pitfalls come into focus. Sauces and marinades are simply loaded with sugar. Each chapter o f this cookbook focuses on specific components of barbecue, from marinades and sauces, side dishes, pork, poultry, beef, lamb, seafood and grilled vegetables. “The Low-Carb Barbecue Book" is available this month for $17.95 through Fair W inds Press. Smoked Barbequed Salmon Thoroughly rinse salmon filets under cold water and by M ichael L eighton T he P ortland O bserver Memorial Day is the traditional kick off to the barbecue season and the time of year when a local barbecue connoisseur gets very busy meeting cus tomer demand. Paul Peffer o f northeast Portland has been a supplier o f cooking woods to Northwest restaurant chefs and backyard cooks for more than 20 years. H e’s so well known that local hot spots like Yam Yams. Cannons and the new M omm a’s Barbecue on Lombard know him as the "W ood Man" or "Coal M an.” Peffer finds more people are turning to smoke barbecue cooking than ever before. His advice, dump the store briquettes and make your fire with cooking woods. He said foods taste better with natural cooking woods because they enhance the flavor of food without also absorbing the byproducts of briquettes, which contain toxic chemicals mined from the earth. Peffer said briquettes have just 10 percent char coal wood with the remaining ingredient being mined coal with sand or clay filler. He said the coal can contain chemicals from arsenic and lead to zinc. Peffer has a discriminating taste from his years of experience in cooking barbecue foods. He is a cer tified judge in the Pacific Northwest Barbecue As sociation, the official group affiliated with the pres tigious Kansas City Barbecue Society. cups barbecue sauce P laceafew patsofbutter onto each fillet. Sprinkle with garlic salt and brown sugar. Top lightly with Parmesan cheese. Wrap the filet loosely with aluminum foil to keep it off the flame, but allowing some opening so that smoke can circulate through the wrapping. The salmon is done when the filet center turns color, from a red to a very light pink, and flakes apart easily. Paul Peffer, ow ner of Fast Track Marketing o f North west Cooking Woods, shared this recipe. M ark W ashington /T he P ortland O bserver As ow ner o f Fast Track Marketing Supplier of Northwest Cooking Woods, Peffer supplies area restaurants, grocery distributors and backyard cooks with over 150 tons of cooking woods each year. His product line includes C h e f s Choice Mesquite Charcoal, a 1 (X) percent wixid product imported from Mexico, along with other imported cooking woods like hickory, pecan and white oak. His local cooking woods inventory includes cherry, organic apple, alder, grape vine and maple. For more information or to place an order, call his business at 503-254-0774. Barbecue Pork Spareribs 3 pounds p ork spareribs; 1 1/2 pat dry with paper towels. photo by 4s a marketer of nearly every type o f cooking wood imaginable, Paul Peffer o f Fast Track Market ing Supplier o f Northwest Cooking Woods, keeps local restaurants and back yard cooks happy. Cook minced onion and garlic in olive oil until onions turns opaque. Add remaining ingredients, mix thor oughly and allow to simmer 20 min utes. Makes about I 1/2 cups. U sing your discretion and d e pending upon the size o f your charcoal grill, light enough coals to heat the grill (about 10-15 m in utes) to about 200 degrees Fahr enheit. Trim excess fat from the spare Barbecue sauce • 1 can tomato sauce • 1 can tomato paste • 2 tablespoons brown sugar • 2 tablespoons vinegar • 2 tablespoons olive oil • 3 cloves garlic crushed • 4 tablespoons minced onion • 1 tablespoon W orcestershire sauce • 1 teaspoon dry mustard • 1 teaspoon cayenne • Fresh ground pepper to taste ribs and place in grill. T he goal here is to keep the barbecue about 200 degrees F. for 4 to 6 hours. Every two hours, or as needed, light 6-8 coals in a separate co n tainer (charcoal ch im n ey s are great for this) and add to the bar becue when they start to turn w hite on the edges. After five hours, brush liberally with heated barbecue sauce (either store bought or from the recipe) and continue cooking for another hour. Giving our best So Good, You Can’t Stop Thinking About Them! SAFEWAY FOOD & DRUG Attention SENIORS Safeway Senior Shuttle Service! Introducing a great new & u rw t S A N D W IC H E S Rancher's Reserve Angus Beef London Broil California Sweet Cherries Boneless. Top Round Thick cut. Perfect snack on the go. SAVE up to $2.00 lb. SAVE up to $2.20 lb. 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