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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (July 13, 2005)
e JJortlaitb © bseruer July 13. 2005 “T he O ld F a n n e r’s A lm anac Blue Ribbon R ecipes” features these zesty quesadillas, bursting w ith seafood and flavor takes a gourm et turn from standard plain cheese and tortillas. Preheat the oven to 450 de grees F. C heck the crabm eat for pieces o f shell and cartilage. In a large skillet, heat the oil over m e dium heat. A dd the green, red, and yellow (if using) bell peppers, onion, and garlic. C ook for5 to 10 minutes. In a large bow l, com bine the crabm eat, cilantro, m ayonnaise, cayenne, cum in, 1 cup o f the Ched dar, 1 cup o f M onterey Jack, lime ju ice, and jalapeno. G ently fold the ingredients together to avoid breaking the crabm eat. Place six tortillas on large oiled baking sheets. D ivide the pepper- onion m ixture equally am ong the tortillas. D ivide the crabm eat m ix ture equally am ong them. Sprinkle the rem aining 1 /2 cup cheddar and the rem aining 1/2 cup M onterey Jack on top and cover with the tortillas left in the package. Lightly spray the top o f each tortilla with vegetable cooking spray. Bake for 7 to 10 m inutes. C ut each tortilla into quarters and garnish with lime slices, salsa, sour cream , and/or guacam ole. Page A5 SAFEWAY O Ingredients fo r life. . Visit Safeways Web site at www.safeway.com Crab Quesadillas • • • • • • • • • • • • • • • • • • Available at 6 servings 1 pound lump crabm eat 1 tablespoon olive oil o r vegetable oil 1 m edium green bell pepper, cut into strips 1/2 m edium red bell pepper, cut into strips 1/2 m edium yellow bell pepper, cut into strips (optional) I m edium onion, sliced into rings 1 clove garlic, m inced 1/4 cup chopped fresh cilantro 1/3 cup m ayonnaise 1/4 teaspoon cayenne pepper 1/8 teaspoon ground cum in 1-1/2 cups shredded ched d ar cheese, divided 1-1/2 cups shredded M onterey Jack cheese, divided Ju ic e o f 1/2 lime 1 small jalap en o pepper, seeded and finely chopped 12 (6-inch) flour tortillas V egetable cooking spray Lim e slices, salsa, sour cream , and/or guacam ole for garnish Safeway: W ESTERN I M O N E Y I U N IO N ! ¡TR A N S FE R I I PRICES EFFECTIVE JULY 2005 Tue i Sun ! 17 18 iVec Thu' 13 14 Sat 15 ie 19 hw. t*KMr E M M * t « » ite Twte* J * I t JM Items & pnces r. this ad are avariabte at your local Saleway stores h o sales to dealers, restaurants or institutions. Solos in leUul quanfctes only Quant ties o f some items may be limited and subject to availability Not responsible for typographical c- ptdcnal errors We teaerve the right to correct a l printed e"ors On Buy One Get One Free cBOGO otters, customer must purchase the tir# item to receive the second itnm tree BOGO otters are not 1-2 pneo sa:es If only h single -tern purchased. ttm regulat price apt as Manufacturers coupons may be used on purchased items only — not on tree items «2006 Safeway Stores. Inc Rancher's Reserve Angus Beef London Broil Boneless. SAVE up to $4.79 on 2 lbs. BUY ONE, GET ONE FREE EQUAL OR LESSER VALUE FREE Club Price Fun and Safe Summer Grilling Prepare your grill and prep your food Follow ing are som e tips to prepare your grill and prep your food for great grilling results. Preparing your grill: - Before you begin grilling, w ipe o ff excess dirt and clean w ire grates by rem oving burnt residue. - T urn on the gri 11 and let heat on high (500°F) for five to ten m inutes before cooking. - Let w ire grates cool, then “sea son” grill to prevent sticking by brushing grates with oil (ideally, peanut oil - w hich d o esn 't burn easily). Prepping beef, chicken or sea food for grilling: - T haw any frozen m eats or sea food in the refrigerator before cook ing. N ever leave m eats un-refriger- ated in w arm weather. - Rub oil or butter on m eat to prevent sticking. - Season herbs and spices, gar lic, salt and pepper im m ediately before grilling for m axim um taste. Try m arinating in G oya’s M ojoC ri- ollo - a tangy blend o f orange and lem on ju ices com bined with garlic and other spices - for a few hours beforehand for flavorful food sen sations. For best grilling results: - F or chicken: place on the h ot test part o f the grill and sear for 3 m inutes on each side. Then, m ove to a cooler area and baste with m arinade frequently. Chicken is done when the m eat is w hite and ju ices are clear. -F o r fish: useagrill basket to keep deli cate fillets or w hole fish intact. Oil and h ea t b ask et b efo re p lacing fish inside. It’s done w hen the m eat is “ju st firm ” - raw is soft and over done is hard and firm. - For red meat: cook on the highest tem perature until there is no pink on the inside. Flip every three m inutes until reaching d e sired readiness. - Im m ediately before rem oving the m eat or fish from the grill, sprinkle again with seasoning such as G o y a’s A dobo seasoning for added flavor. A llow m eat or fish one to tw o m inutes to “relax" w hile the ju ices flow and the flavor sets in, then serve with sensational sum m er side dishes. - G rilled vegetables are a tasty and healthy addition to grilled chicken, fish or steaks. For added flavor, slice fresh vegetables into quarters, peel o ff outer skin and season before grilling. MNMNRMMMVM3 Art Unites with Food Firehouse exhibit is nourishment fo r the soul Lucerne Large Eggs 18-ct. Grade AA. SAVE up to $2.59 on 2 BUY ONE, GET ONE FREE EQUAL OR LESSER VALUE FREE Club Price ‘Fruit o f My Labor,' a watercolor and color pencil by Carolyn Madsen. T he In tersta te F ire h o u se C u l tural C en ter, 5 340 N. In terstate, is p rese n tin g a g ro u p ex h ib it this sum m er “O n the S ubject o f Food,” p ro d u ce d by the C o lleg e o f A g ri cu ltu ral S cie n ce s at O regon S tate U n iv ersity . T he e x h ib it c o n sists o f 47 a r t w o rks by 36 N o rth w e st artists. “ W e w an t to help d ev e lo p an ap p re c ia tio n , esp e c ia lly am ong p e o p le n o t tr a d i t i o n a l l y a c q u a in te d w ith ag ric u ltu re ," said S h elle y C u rtis, c u ra to r o f th e e x hib it. “ W e th o u g h t it w ould be fun to fo cu s on fo od th is y ear; th e them e is u su ally the b ro ad e r to p ic s o f ag ric u ltu re and n atural re s o u rc e s .” “A griculture is not about food only,” said Thayne D utson, dean o f O S U ’s C ollege o f A gricultural Sciences. “ It is about the stew ard ship o f the land, and the protection o f the environm ent. Agriculture has to do with the people, fam ilies in com m unities, their pleasures and heartaches and hard work. It is also about beauty." A rtists express ideas about what we eat as well as the origins and pathw ays o f goods to our m arkets. From a denim w ork jack et used as a canvas, to aerial photos o f cu lti vated fields, the pieces present feasts, culinary arts, cultural h eri tages and influences, gardening, grow ing and cultivation. The gallery at IFCC is open Tues- day-Friday from 11 a.m .to b p .m an d on S aturday’s from noon to 4 p.m. No adm ission is charged during gallery hours but d onations are appreciated. The IFCC is located on North Interstate close to K illingsw orth and is accessible by M ax trains and T riM et buses. Doritos Tortilla Chips 13-oz. Selected varieties SAVE up to $3.29 on 2 BUY ONE, GET ONE FREE EQUAL OR LESSER VALUE FREE Club Price D eliver . S afeway . com MA LIMITS Ä 5 ran j w a tte s a rm r r > n u r J
